IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v13y2021i12p6520-d570822.html
   My bibliography  Save this article

Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules

Author

Listed:
  • David San Martin

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Jone Ibarruri

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Bruno Iñarra

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Nagore Luengo

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Jorge Ferrer

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Carmen Alvarez-Ossorio

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Carlos Bald

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Monica Gutierrez

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

  • Jaime Zufía

    (AZTI, Food Research, Basque Research and Technology Alliance (BRTA), 48160 Derio-Bizkaia, Spain)

Abstract

Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme ® and Protamex ® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida , Bacillus cereus , Bacillus subtilis and Salmonella enterica , ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods.

Suggested Citation

  • David San Martin & Jone Ibarruri & Bruno Iñarra & Nagore Luengo & Jorge Ferrer & Carmen Alvarez-Ossorio & Carlos Bald & Monica Gutierrez & Jaime Zufía, 2021. "Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules," Sustainability, MDPI, vol. 13(12), pages 1-18, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:12:p:6520-:d:570822
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/13/12/6520/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/13/12/6520/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Anca C. Farcas & Sonia A. Socaci & Elena Mudura & Francisc Vasile Dulf & Dan Cristian Vodnar & Maria Tofana & Liana Claudia Salanta, 2017. "Exploitation of Brewing Industry Wastes to Produce Functional Ingredients," Chapters, in: Makoto Kanauchi (ed.), Brewing Technology, IntechOpen.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Rosamaria Iadecola & Roberto Ciccoritti & Brunella Ceccantoni & Andrea Bellincontro & Tiziana Amoriello, 2022. "Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology," Sustainability, MDPI, vol. 14(6), pages 1-17, March.
    2. Tiziana Amoriello & Roberto Ciccoritti, 2021. "Sustainability: Recovery and Reuse of Brewing-Derived By-Products," Sustainability, MDPI, vol. 13(4), pages 1-4, February.
    3. Tomasz Kalak & Jakub Walczak & Malgorzata Ulewicz, 2021. "Adsorptive Recovery of Cd(II) Ions with the Use of Post-Production Waste Generated in the Brewing Industry," Energies, MDPI, vol. 14(17), pages 1-19, September.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:13:y:2021:i:12:p:6520-:d:570822. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.