酵母,在啤酒生产中至关重要,由于其能够转化为宝贵的副产品资源,因此具有巨大的潜力,被称为酿酒酵母(BSY),具有潜在的有益生理效应。本研究旨在比较酿酒废酵母与培养酵母菌株的组成和可溶性多糖含量,即酿酒酵母(SC)和布拉氏酵母菌(SB),以促进BSY作为功能性多糖的替代来源。BSY比SC和SB细胞表现出明显更高的碳水化合物含量和更低的粗蛋白含量。通过自溶回收的残留物为53.11%,43.83%,BSY为44.99%,SC,SB,分别。值得注意的是,BSY残留物的多糖含量(641.90μg/mg)高于SC(553.52μg/mg)和SB(591.56μg/mg)。碱提取水溶性多糖的收率为33.62%,40.76%,BSY为42.97%,SC,SB,分别,BSY包含相当比例的由SC和SB制成的水溶性糖,其中甘露聚糖占49.31%,β-葡聚糖占20.18%。此外,BSY表现出抗氧化活性,包括超氧化物歧化酶(SOD),ABTS,和DPPH清除潜力,表明其减轻氧化应激的能力。BSY还表现出明显更高的总酚类化合物含量,表明其作为一种有效的功能性食品材料的潜力。
Yeast, crucial in beer production, holds great potential owing to its ability to transform into a valuable by-product resource, known as brewer\'s spent yeast (BSY), with potentially beneficial physiological effects. This study aimed to compare the composition and soluble polysaccharide content of Brewer\'s spent yeast with those of cultured yeast strains, namely Saccharomyces cerevisiae (SC) and S. boulardii (SB), to facilitate the utilization of BSY as an alternative source of functional polysaccharides. BSY exhibited significantly higher carbohydrate content and lower crude protein content than SC and SB cells. The residues recovered through autolysis were 53.11%, 43.83%, and 44.99% for BSY, SC, and SB, respectively. Notably, the polysaccharide content of the BSY residue (641.90 μg/mg) was higher than that of SC (553.52 μg/mg) and SB (591.56 μg/mg). The yields of alkali-extracted water-soluble polysaccharides were 33.62%, 40.76%, and 42.97% for BSY, SC, and SB, respectively, with BSY comprising a comparable proportion of water-soluble saccharides made with SC and SB, including 49.31% mannan and 20.18% β-glucan. Furthermore, BSY demonstrated antioxidant activities, including superoxide dismutase (SOD), ABTS, and DPPH scavenging potential, suggesting its ability to mitigate oxidative stress. BSY also exhibited a significantly higher total phenolic compound content, indicating its potential to act as an effective functional food material.