Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics

Autores
Sampaolesi, Sofia; Gamba, Raul Ricardo; de Antoni, Graciela Liliana; León Peláez, Angela Maria
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of this waste, the potential applications of the beer fermentation residue (BFR) as probiotic and bio-preservative were studied. Strains isolated from commercial brewing starters and BFRs were identified. The M6 BFR and its constituent strains, Saccharomyces cerevisiae CMUNLPY6.2 and Pichia kudriavzevii CMUNLPY6.1, proved to be the most resistant to gastrointestinal conditions in vitro. The cell-free supernatants obtained from micro-fermentations were capable to reduce Aspergillus flavus and Aspergillus parasiticus germination, two species well-known to produce the potent carcinogenic aflatoxin B1 (AFB1). A cytoprotective effect of the BFRs against AFB1 on HepG2 cells was observed. Brewing yeasts bound AFB1 in vitro, thus reducing the cell damage induced by the toxin. Throughout the study, yeasts grown in brewing wort showed better probiotic properties than the same yeasts grown in YPD broth. These results suggest that the wastes obtained from brewery would become a high-value probiotic product.
Fil: Sampaolesi, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
Fil: Gamba, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Ishikawa Prefectural University; Japón
Fil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
Fil: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
Materia
AFLATOXIN B1 BINDING
BEER FERMENTATION RESIDUE
BREWING YEAST
PROBIOTIC
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/130965
Acceder
id CONICETDig_43bec2d709312b13e02d0202cde7cc39
oai_identifier_str oai:ri.conicet.gov.ar:11336/130965
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Potentiality of yeasts obtained as beer fermentation residue to be used as probioticsSampaolesi, SofiaGamba, Raul Ricardode Antoni, Graciela LilianaLeón Peláez, Angela MariaAFLATOXIN B1 BINDINGBEER FERMENTATION RESIDUEBREWING YEASTPROBIOTIChttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of this waste, the potential applications of the beer fermentation residue (BFR) as probiotic and bio-preservative were studied. Strains isolated from commercial brewing starters and BFRs were identified. The M6 BFR and its constituent strains, Saccharomyces cerevisiae CMUNLPY6.2 and Pichia kudriavzevii CMUNLPY6.1, proved to be the most resistant to gastrointestinal conditions in vitro. The cell-free supernatants obtained from micro-fermentations were capable to reduce Aspergillus flavus and Aspergillus parasiticus germination, two species well-known to produce the potent carcinogenic aflatoxin B1 (AFB1). A cytoprotective effect of the BFRs against AFB1 on HepG2 cells was observed. Brewing yeasts bound AFB1 in vitro, thus reducing the cell damage induced by the toxin. Throughout the study, yeasts grown in brewing wort showed better probiotic properties than the same yeasts grown in YPD broth. These results suggest that the wastes obtained from brewery would become a high-value probiotic product.Fil: Sampaolesi, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; ArgentinaFil: Gamba, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Ishikawa Prefectural University; JapónFil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; ArgentinaFil: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; ArgentinaElsevier Science2019-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/130965Sampaolesi, Sofia; Gamba, Raul Ricardo; de Antoni, Graciela Liliana; León Peláez, Angela Maria; Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics; Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-70023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S002364381930581Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108251info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:02:15Zoai:ri.conicet.gov.ar:11336/130965instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:02:16.281CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
title Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
spellingShingle Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
Sampaolesi, Sofia
AFLATOXIN B1 BINDING
BEER FERMENTATION RESIDUE
BREWING YEAST
PROBIOTIC
title_short Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
title_full Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
title_fullStr Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
title_full_unstemmed Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
title_sort Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics
dc.creator.none.fl_str_mv Sampaolesi, Sofia
Gamba, Raul Ricardo
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author Sampaolesi, Sofia
author_facet Sampaolesi, Sofia
Gamba, Raul Ricardo
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author_role author
author2 Gamba, Raul Ricardo
de Antoni, Graciela Liliana
León Peláez, Angela Maria
author2_role author
author
author
dc.subject.none.fl_str_mv AFLATOXIN B1 BINDING
BEER FERMENTATION RESIDUE
BREWING YEAST
PROBIOTIC
topic AFLATOXIN B1 BINDING
BEER FERMENTATION RESIDUE
BREWING YEAST
PROBIOTIC
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of this waste, the potential applications of the beer fermentation residue (BFR) as probiotic and bio-preservative were studied. Strains isolated from commercial brewing starters and BFRs were identified. The M6 BFR and its constituent strains, Saccharomyces cerevisiae CMUNLPY6.2 and Pichia kudriavzevii CMUNLPY6.1, proved to be the most resistant to gastrointestinal conditions in vitro. The cell-free supernatants obtained from micro-fermentations were capable to reduce Aspergillus flavus and Aspergillus parasiticus germination, two species well-known to produce the potent carcinogenic aflatoxin B1 (AFB1). A cytoprotective effect of the BFRs against AFB1 on HepG2 cells was observed. Brewing yeasts bound AFB1 in vitro, thus reducing the cell damage induced by the toxin. Throughout the study, yeasts grown in brewing wort showed better probiotic properties than the same yeasts grown in YPD broth. These results suggest that the wastes obtained from brewery would become a high-value probiotic product.
Fil: Sampaolesi, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
Fil: Gamba, Raul Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina. Ishikawa Prefectural University; Japón
Fil: de Antoni, Graciela Liliana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
Fil: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Cátedra de Microbiología General; Argentina
description Beer is the most consumed alcoholic beverage worldwide and brewery is a growing industry. Biomass by-product of beer production is constituted by viable and non-viable flocculated yeasts which are discarded. To increase the value of this waste, the potential applications of the beer fermentation residue (BFR) as probiotic and bio-preservative were studied. Strains isolated from commercial brewing starters and BFRs were identified. The M6 BFR and its constituent strains, Saccharomyces cerevisiae CMUNLPY6.2 and Pichia kudriavzevii CMUNLPY6.1, proved to be the most resistant to gastrointestinal conditions in vitro. The cell-free supernatants obtained from micro-fermentations were capable to reduce Aspergillus flavus and Aspergillus parasiticus germination, two species well-known to produce the potent carcinogenic aflatoxin B1 (AFB1). A cytoprotective effect of the BFRs against AFB1 on HepG2 cells was observed. Brewing yeasts bound AFB1 in vitro, thus reducing the cell damage induced by the toxin. Throughout the study, yeasts grown in brewing wort showed better probiotic properties than the same yeasts grown in YPD broth. These results suggest that the wastes obtained from brewery would become a high-value probiotic product.
publishDate 2019
dc.date.none.fl_str_mv 2019-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/130965
Sampaolesi, Sofia; Gamba, Raul Ricardo; de Antoni, Graciela Liliana; León Peláez, Angela Maria; Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics; Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-7
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/130965
identifier_str_mv Sampaolesi, Sofia; Gamba, Raul Ricardo; de Antoni, Graciela Liliana; León Peláez, Angela Maria; Potentiality of yeasts obtained as beer fermentation residue to be used as probiotics; Elsevier Science; LWT - Food Science and Technology; 113; 10-2019; 1-7
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S002364381930581X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108251
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083163972960256
score 13.22299

Publicaciones similares