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Comparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiae

2022-11Journal article Open access
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dc.contributor.authorFaustino, Margarida
dc.contributor.authorDurão, Joana
dc.contributor.authorPereira, Carla F.
dc.contributor.authorOliveira, Ana Sofia
dc.contributor.authorPereira, Joana Odila
dc.contributor.authorPereira, Ana M.
dc.contributor.authorFerreira, Carlos
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorCarvalho, Ana P.
dc.date.accessioned2022-12-06T15:28:31Z
dc.date.available2022-12-06T15:28:31Z
dc.date.issued2022-11
dc.description.abstractMannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes—physical, chemical and enzymatic—were studied, all aiming to obtain mannans from spent yeast S. cerevisiae. Their performance was evaluated in terms of yield, mannose content and cost. The resultant extracts were characterized in terms of their structure (FT-IR, PXRD and SEM), physicochemical properties (color, molecular weight distribution, sugars, protein, ash and water content) and thermal stability (DSC). The biological properties were assessed through the screening of prebiotic activity in Lactobacillus plantarum and Bifidobacterium animalis. The highest yield (58.82%) was achieved by using an alkaline thermal process, though the correspondent mannose content was low. The extract obtained by autolysis followed by a hydrothermal step resulted in the highest mannose content (59.19%). On the other hand, the extract obtained through the enzymatic hydrolysis displayed the highest prebiotic activity. This comparative study is expected to lay the scientific foundation for the obtention of well-characterized mannans from yeast, which will pave the way for their application in various fields.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11233753pt_PT
dc.identifier.eid85143605579
dc.identifier.issn2304-8158
dc.identifier.pmcPMC9739389
dc.identifier.pmid36496561
dc.identifier.urihttp://hdl.handle.net/10400.14/39485
dc.identifier.wos000897429400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMannanspt_PT
dc.subjectThermal hydrolysispt_PT
dc.subjectAutolysispt_PT
dc.subjectEnzymatic hydrolysispt_PT
dc.subjectStructural characterizationpt_PT
dc.subjectPhysicochemical characterizationpt_PT
dc.subjectCost assessmentpt_PT
dc.titleComparative analysis of mannans extraction processes from spent yeast saccharomyces cerevisiaept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue23pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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