scholarly journals A Simple and Efficient Mechanical Cell Disruption Method Using Glass Beads to Extract β-Glucans from Spent Brewer’s Yeast

2022 ◽  
Vol 12 (2) ◽  
pp. 648
Author(s):  
Ionut Avramia ◽  
Sonia Amariei

β-glucan extraction from spent brewer’s yeast is a long process that starts with the lysis of yeast cells, this step lasting up to 36 h and can be disadvantageous when working on a small scale. In this study, a rapid cell rupture method was selected for the lysis of spent brewer’s yeast to obtain β-glucans. Optimal parameters were determined for the lysis of a cellular suspension of spent brewer’s yeast by vortexing with glass beads. Thus, parameters such as the number of 10 min vortex cycles from 1 to 3, the concentration of cell suspension (5, 10, and 15%), and the ratio of yeast/glass beads (1:1, 1:2, and 1:3) were varied in a Box-Behnken design. A cell lysis mechanism using glass beads allows the cell to rupture and permits the removal of intracellular content. An increase in yeast suspension concentration decreased the disruption efficiency, while a proportional increase was observed with the yeast/glass beads ratio and the increasing number of vortexing cycles. The optimal parameters for cell lysis were found to be a cell suspension concentration of 5%, a ratio of yeast/glass beads of 1:2, and a vortexing cycle of 3, with a disruption efficiency of 99.8%. The β-glucan fraction extracted from the optimal sample showed characteristic absorption bands at 1370.77 and 1153.92 cm−1, the content of β-glucan being 78.53%.

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 200 ◽  
Author(s):  
Jakub Biesek ◽  
Joanna Kuźniacka ◽  
Mirosław Banaszak ◽  
Marek Adamski

The aim of the study was to compare the carcass and meat quality of geese fed with soybean meal or yellow lupin. In total, 210 White Kołuda® geese were divided into 2 groups (1, soybean meal (SBM); 2, yellow lupin (YL), potato protein, and brewer’s yeast) of 5 replications (21 birds per each). After 16 weeks, 10 geese (5 females, 5 males) from each group were slaughtered. Carcass dissection was done, and major physicochemical traits were analysed (pH, water holding capacity, drip loss, color, and chemical composition of muscles). Weight of leg muscles and their proportion in the carcass were higher (p < 0.05) in SBM. Breast muscles from SBM were characterized by increased (p < 0.05) drip loss, enhanced (p < 0.05) content of protein, water, collagen and connective tissue, and lower (p < 0.05) fat content. Leg muscles from SBM were characterized by higher (p < 0.05) protein and water content but decreased (p < 0.05) salt and fat content compared to YL. The addition of YL (approx. 28%), potato protein, and brewer’s yeast had no negative effect on most meat traits and could partly replace SBM as a protein source in geese feeding. Hence, yellow lupin, potato protein and brewer’s yeast can be used in geese rearing followed by fattening with oats. Some producers do not have the option of using soybean meal. Small-scale farms use their own crop resources, so lupins can be an alternative source of protein for soybean meal.


2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.


2021 ◽  
pp. 110569
Author(s):  
Gabriela Vollet Marson ◽  
Débora Tamires Vitor Pereira ◽  
Mariana Teixeira da Costa Machado ◽  
Marco Di Luccio ◽  
Julian Martínez ◽  
...  

2008 ◽  
Vol 5 (4) ◽  
pp. 529-540 ◽  
Author(s):  
Clara Mata ◽  
Ellen K. Longmire ◽  
David H. McKenna ◽  
Katie K. Glass ◽  
Allison Hubel

1976 ◽  
Vol 24 (1) ◽  
pp. 11-15 ◽  
Author(s):  
R C Wolley ◽  
H M Dembitzer ◽  
F Herz ◽  
K Schreiber ◽  
L G Koss

A simple and reliable method of determining the degree of dispersion of a cell suspension has been developed using the Perkin-Elmer Uni-Smear Spinner. Optimum conditions regarding rate and duration of spin, etc., were first ascertained using dispersed cell cultures including human cervical cancer cells as well as gynecologic samples. After spinning, single cells in suspension appeared as isolated cells on the slides. Cell aggregates, on the other hand, remained together. Therefore, the distribution of cells in various sized aggregates could be easily quantitated and the slides retained for future review. This method was used to evaluate the dispersing effects of trypsin, ethylenediaminetetraacetate and and syringing human on human gynecology samples obtained by routine cervical scrapes. None of the dispersion methods has, so far, produced an adequate monodispersed cell suspension without unacceptable cell loss.


1935 ◽  
Vol 29 (4) ◽  
pp. 931-936 ◽  
Author(s):  
Reginald Haydn Hopkins ◽  
Richard Henry Roberts

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