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Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

Vieira, Elsa ; Brandão, Tiago ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8724-8729 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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Título:
Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching
Autor: Vieira, Elsa ; Brandão, Tiago ; Ferreira, Isabel M. P. L. V. O
Assuntos: Biological and medical sciences ; cell walls ; enzymes ; flavor ; Flavoring Agents - analysis ; Flavoring Agents - metabolism ; Food additives ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Hydrolysis ; Industrial Microbiology - methods ; nucleosides ; nucleotides ; Nucleotides - analysis ; Nucleotides - metabolism ; RNA ; Saccharomyces ; Saccharomyces - chemistry ; Saccharomyces - metabolism ; yeasts
É parte de: Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8724-8729
Notas: http://dx.doi.org/10.1021/jf4021619
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Descrição: The present work evaluates the influence of serial yeast repitching on nucleotide composition of brewer’s spent yeast extracts produced without addition of exogenous enzymes. Two procedures for disrupting cell walls were compared, and the conditions for low-cost and efficient RNA hydrolysis were selected. A HILIC methodology was validated for the quantification of nucleotides and nucleosides in yeast extracts. Thirty-seven samples of brewer’s spent yeast (Saccharomyces pastorianus) organized according to the number of serial repitchings were analyzed. Nucleotides accounted for 71.1–88.2% of the RNA products; 2′AMP was the most abundant (ranging between 0.08 and 2.89 g/100 g dry yeast). 5′GMP content ranged between 0.082 and 0.907 g/100 g dry yeast. The sum of 5′GMP, 5′IMP, and 5′AMP represented between 25 and 32% of total nucleotides. This works highlights for the first time that although serial repitching influences the content of monophosphate nucleotides and nucleosides, the profiles of these RNA hydrolysis products are not affected.
Editor: Washington, DC: American Chemical Society
Idioma: Inglês

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Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

Vieira, Elsa ; Brandão, Tiago ; Ferreira, Isabel M. P. L. V. O

Washington, DC: American Chemical Society

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