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Abstract
The growing brewing industry1 generates increasing amounts of spent yeast from its fermentation processes. To apply a circular economy concept, spent yeast can be used to produce ingredients from yeast cell wall such as β-glucans and mannans2 whereas the remaining fractions are further processed to recover proteins and peptides. The high protein content of spent yeast (about 45-60%), including essential amino acids with high biological value, low cost and safety, are primarily responsible for its use in agri-food sector. Meanwhile, cosmeceutical and health sectors have also been working on yeast bioactive peptides because of their antihypertensive, antioxidant and antimicrobial properties, among others. In fact, peptides have been described as bio-functional ingredients in the nutraceutical and functional food market, and due to fewer side-effects when compared with synthetic drugs, they are becoming an option in health sector as well. To evaluate the potential of the abovementioned peptide fractions as a source of bioactive ingredients for nutraceutical market, they were chemically characterized in terms of protein amount, molecular weight (MW) distribution (Figure 1) and amino acid content, being their biocompatibility with specific colon cell lines evaluated as well. Furthermore, their potential to provide antihypertension, antioxidant, antimicrobial and anti-cholesterolemic activities were assessed. Results revealed that different yeast peptides fractions showed IC50 values between 0.99 and 1.72 mg/mL in ACE inhibition assay, highlighting the peptide fraction under 1 kDa with the greatest antihypertensive activity. On the other hand, the same fractions showed a 62 to 71% of inhibition of the enzyme HMG-CoA reductase using an HMG-CoA Reductase Activity Assay Kit for testing. Together, both results pave the way for their application in nutraceutical products.
Original language | English |
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Title of host publication | Livro de resumos do XV Encontro de Química dos Alimentos |
Subtitle of host publication | estratégias para a excelência, autenticidade, segurança e sustentabilidade alimentar |
Editors | José S. Câmara, Jorge A. M. Pereira, Rosa Perestrelo Gouveia |
Place of Publication | Funchal |
Publisher | Universidade da Madeira |
Pages | 420-420 |
Number of pages | 1 |
ISBN (Print) | 9789898805683 |
Publication status | Published - 2021 |
Event | XV Encontro de Química dos Alimentos - Funchal, Portugal Duration: 5 Sept 2021 → 8 Sept 2021 |
Conference
Conference | XV Encontro de Química dos Alimentos |
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Country/Territory | Portugal |
City | Funchal |
Period | 5/09/21 → 8/09/21 |
Fingerprint
Dive into the research topics of 'Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for nutraceutical market'. Together they form a unique fingerprint.Projects
- 1 Finished
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ALCHEMY: Capturing High Value from Industrial Fermentation BioProducts
Pintado, M. M. (PI) & Pimentel, L. (Researcher)
1/01/18 → 30/06/23
Project: Research
Research output
- 1 Article
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Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market
Oliveira, A. S., Pereira, J. O., Ferreira, C., Faustino, M., Durão, J., Pintado, M. E. & Carvalho, A. P., Oct 2022, In: Innovative Food Science and Emerging Technologies. 81, 10 p., 103148.Research output: Contribution to journal › Article › peer-review
20 Citations (Scopus)