Pinto M, Coelho E, Nunes A, Brandão T, Coimbra MA Valuation of brewers spent yeast polysaccharides: a structural characterization approach Carbohydrate Polymers116 (2015)
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The structure was elucidated in this paper NCBI PubMed ID:25458292 Publication DOI:10.1016/j.carbpol.2014.03.010 Journal NLM ID:8307156 Publisher: Elsevier Correspondence: ecoelhoua.pt Institutions: QOPNA Departamento de Química, Universidade de Aveiro, Aveiro, Portugal, Centro de Biologia Celular, Departamento de Biologia, Secção Autónoma de Ciências da Saúde, Universidade de Aveiro, Aveiro, Portugal, Unicer Bebidas, SA, Leça do Balio, S. Mamede de Infesta, Portugal
Brewers spent yeast (BSY) is a by-product from beer industry that can be exploited as source of glucans and mannoproteins, with potential biological activities. In order to solubilize these carbohydrate-rich polymeric materials, a sequential extraction with hot water and alkaline solutions (0.1-8 M KOH) was performed. Mannoproteins were mainly (85%) extracted with 4 M KOH whereas glucans were extracted with 8 M KOH and in an amount that accounted only for 34% of total glucose. Final residue still accounted for 34% of the initial glucans and contained 98% of glucose. Cellulase and α-amylase treatments showed the presence of both α- and β-(1→4)-Glc linkages. To promote total solubilization of these insoluble glucans, the final residue was submitted to a partial acid hydrolysis. This work is the first report showing that the most abundant polysaccharides in BSY are polymers that contain structural features similar to cellulose, thus justifying their resistance to alkaline extractions, acid hydrolysis, and insolubility in water.
Methods: methylation, GC-MS, FTIR, extraction, SEC, dialysis, enzymatic treatments, centrifugation, GC-qMS, partical acid hydrolysis Biological activity: may contribute in a large extend to the high water insolubility Enzymes that release or process the structure: α-amylase, cellulase Comments, role: connected to β(1,3)-glucan
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