Lee Hyun Ji, Park Bo-Ram, Chewaka Legesse Shiferaw
Department of Agro-Food Resource, National Institute of Agricultural Science, Rural Development Administration (RDA), Jeonju 54875, Republic of Korea.
Foods. 2024 May 17;13(10):1567. doi: 10.3390/foods13101567.
Yeast, crucial in beer production, holds great potential owing to its ability to transform into a valuable by-product resource, known as brewer's spent yeast (BSY), with potentially beneficial physiological effects. This study aimed to compare the composition and soluble polysaccharide content of Brewer's spent yeast with those of cultured yeast strains, namely (SC) and . (SB), to facilitate the utilization of BSY as an alternative source of functional polysaccharides. BSY exhibited significantly higher carbohydrate content and lower crude protein content than SC and SB cells. The residues recovered through autolysis were 53.11%, 43.83%, and 44.99% for BSY, SC, and SB, respectively. Notably, the polysaccharide content of the BSY residue (641.90 μg/mg) was higher than that of SC (553.52 μg/mg) and SB (591.56 μg/mg). The yields of alkali-extracted water-soluble polysaccharides were 33.62%, 40.76%, and 42.97% for BSY, SC, and SB, respectively, with BSY comprising a comparable proportion of water-soluble saccharides made with SC and SB, including 49.31% mannan and 20.18% β-glucan. Furthermore, BSY demonstrated antioxidant activities, including superoxide dismutase (SOD), ABTS, and DPPH scavenging potential, suggesting its ability to mitigate oxidative stress. BSY also exhibited a significantly higher total phenolic compound content, indicating its potential to act as an effective functional food material.
酵母在啤酒生产中至关重要，由于其能够转化为一种有价值的副产品资源，即啤酒废酵母（BSY），且具有潜在的有益生理效应，因此具有巨大潜力。本研究旨在比较啤酒废酵母与培养酵母菌株（即SC和SB）的组成和可溶性多糖含量，以促进将BSY用作功能性多糖的替代来源。与SC和SB细胞相比，BSY的碳水化合物含量显著更高，粗蛋白含量更低。通过自溶回收的残渣，BSY、SC和SB分别为53.11%、43.83%和44.99%。值得注意的是，BSY残渣的多糖含量（641.90μg/mg）高于SC（553.52μg/mg）和SB（591.56μg/mg）。碱提取水溶性多糖的产率，BSY、SC和SB分别为33.62%、40.76%和42.97%，BSY与SC和SB制成的水溶性糖类比例相当，包括49.31%的甘露聚糖和20.18%的β-葡聚糖。此外，BSY表现出抗氧化活性，包括超氧化物歧化酶（SOD）、ABTS和DPPH清除潜力，表明其具有减轻氧化应激的能力。BSY还表现出显著更高的总酚类化合物含量，表明其有潜力作为一种有效的功能性食品原料。
