Results 161 to 170 of about 11,673 (202)

Identification of bioaccessible glycosylated neuroprotective peptides from brewer's spent yeast mannoproteins by in vitro and in silico studies.

Food Research International
The aims of this work were to purify mannoproteins from brewer's spent yeast, to evaluate the neuroprotective and antioxidant properties of peptides generated by a simulated gastrointestinal digestion (SGID), and to identify the peptides responsible of ...
Marilin E. Aquino, S. Drago, Luis P. Schierloh, R. Cian   +3 more
semanticscholar   +1 more source

Antioxidant effects of phenolic extract from sugarcane straw and mannan extract from brewer's spent yeast on fresh-cut apples.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Fresh-cut fruit are convenient ready-to-eat products increasingly demanded by consumers, but highly susceptible to oxidation. To increase the shelf life of these products, this industry is currently facing the challenge of finding sustainable ...
Teresa Deuchande, J. Fundo, Daniela Rodrigues, Iyad Abudiab, Joana Durão, Ana Paula Carvalho, Ana L. S. Oliveira, M. Pintado, A. Amaro   +8 more
semanticscholar   +1 more source

Vitamin D3 encapsulated in brewer's spent yeast through vacuum biosorption: Studies on the sorption isotherm, release kinetics into the gastrointestinal system, and colon fermentation.

Food Research International
Vitamin D3 is essential for bone health, immune system function, and overall well-being, but its deficiency remains a global health challenge. This study focused on encapsulating vitamin D3 with brewer's spent yeast biomass (BSY), both in natura and in ...
Beatriz Caliman Soares, Tatielly de Jesus Costa, Fellipe Lopes de Oliveira, Ana Sofia Saliba, J. C. de Carvalho Balieiro, H. Fukumasu, F. Tulini, Kátia Sivieri, S. Alencar, C. Fávaro-Trindade   +9 more
semanticscholar   +1 more source

In vitro digestibility of bioprocessed brewer's spent yeast: Demonstrating protein quality and gut microbiome modulation potential.

Food Research International
With an ever-increasing global population and dwindling natural resources, a shift towards more sustainable food systems is required. Important aspects to aid in this transition are the reduction of food waste, and a movement towards non-animal protein ...
A. Jaeger, L. Nyhan, A. Sahin, E. Zannini, Dara Meehan, Junhui Li, Paul W. O’Toole, E. Arendt   +7 more
semanticscholar   +1 more source

Amino‐ and Thiol‐Functionalized Brewer's Spent Yeast Hydrolysates: Physicochemical and Antioxidant Properties

Food Science & Nutrition
A significant by‐product of beer brewing is brewer's spent yeast (BSY), which is often discarded. However, it has been demonstrated that the feasibility of BSY valorization can be achieved through the extraction and isolation of a range of economically ...
Elahe Abedi, P. Wietstock, Brian Gibson
semanticscholar   +1 more source

Hydrolyzed Proteins From Brewer's Spent Yeast as an Ingredient With Bioaccessible Antihypertensive and Neuroprotective Properties

Sustainable Food Proteins
The aims of this work were to obtain bioactive peptides from brewer's spent yeast (BSY) proteins and to evaluate their antihypertensive and neuroprotective properties before and after the simulated gastrointestinal digestion (SGID) and in vitro colonic ...
Marilin E. Aquino, S. Drago, M. I. Gómez, R. Cian   +3 more
semanticscholar   +1 more source

Impact of plasmolysis process on the enrichment of brewer's spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process.

Food Research International
Vitamin D3(cholecalciferol)plays a crucial role in various physiological processes. However, vitamin D3 deficiency is a major public health problem affecting millions of people.
Tatielly de Jesus Costa, M. Thomazini, Julia Cristina José, Ramon Peres Brexó, Milena Martelli-Tosi, Carmen Sílvia Favaro-Trindade   +5 more
semanticscholar   +1 more source

Microwave-enzymatic cascade depolymerization of brewer's spent yeast β-glucan: From branch-on-branch structural insights to functional oligosaccharides production.

Food Research International
Brewer's spent yeast, a substantial byproduct generated during beer manufacturing, represents an underutilized resource for sustainable valorization through β-glucan extraction.
Guozheng Wei, Wenqi Shang, Guohua Zhao, Damao Wang   +3 more
semanticscholar   +1 more source

Hypoglycemic effects under in vitro digestion of brewer's spent yeast β-glucan concentrate added to a rice extrudate.

Food & Function
This study aimed to evaluate the potential hypoglycemic properties of brewer's spent yeast β-glucan concentrate (β-GC) through the study of its inhibitory effect on dipeptidyl peptidase IV (DPP-IV), α-amylase, and α-glucosidase enzymes either alone or ...
Marilin E. Aquino, O. Martínez-Augustín, F. Sánchez de Medina, Franco Van de Velde, S. Drago, R. Cian   +5 more
semanticscholar   +1 more source

Impact of Brewer’s Spent Yeast Supplemented Diets on the Growth Rates and Intestinal Bacterial Communities of Farmed Rainbow Trout (Oncorhynchus mykiss)

Aquaculture Research
Brewery byproducts such as brewer’s spent yeast (BSY, Saccharomyces cerevisiae) have little‐to‐no commercial value; however, BSY contains nutritional properties with the potential to be utilized as a beneficial feed additive by the aquaculture industry ...
Jason D Pough, Ian S. Hines, A. Layton, Stephen A. Smith, Haibo Huang, S. O’Keefe, A. M. Stevens, David D. Kuhn   +7 more
semanticscholar   +1 more source