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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
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    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.
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