Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales.
This paper presents prebiotics obtention: cell walls, β-glucans and mannoproteins, from native wine yeasts. The identification of yeasts is done by ITS1-5.8S-ITS2 PCR-RFLP and RFLP of mitochondrial DNA, to ensure that microorganisms are GRAS. To optimize biomass production, the effect of 5 variables...
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| Autores principales: | , , , , , , , |
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| Formato: | Online |
| Lenguaje: | spa |
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Facultad de Ciencias Aplicadas a la Industria
2021
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5294 |
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Universidad Nacional de Cuyo |
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Revista de Ingeniería y Ciencias Aplicadas |
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Revista de Ingeniería y Ciencias Aplicadas |
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R-108 |
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spa |
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Cabeza, María Silvina Flores, Cecilia Adriana Ferreyra, Susana Gisela Herrera, Carolina Adriana Morant, Mónica Alejandra Evangelista, Sara Mabel Sangorrín, Marcela Paula Ordoñez, Alicia Lucía |
| spellingShingle |
Cabeza, María Silvina Flores, Cecilia Adriana Ferreyra, Susana Gisela Herrera, Carolina Adriana Morant, Mónica Alejandra Evangelista, Sara Mabel Sangorrín, Marcela Paula Ordoñez, Alicia Lucía Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales. |
| author_facet |
Cabeza, María Silvina Flores, Cecilia Adriana Ferreyra, Susana Gisela Herrera, Carolina Adriana Morant, Mónica Alejandra Evangelista, Sara Mabel Sangorrín, Marcela Paula Ordoñez, Alicia Lucía |
| author_sort |
Cabeza, María Silvina |
| title |
Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales. |
| title_short |
Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales. |
| title_full |
Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales. |
| title_fullStr |
Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales. |
| title_full_unstemmed |
Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales. |
| title_sort |
native wine yeasts: potential source of prebiotics to formulate functional foods. |
| description |
This paper presents prebiotics obtention: cell walls, β-glucans and mannoproteins, from native wine yeasts. The identification of yeasts is done by ITS1-5.8S-ITS2 PCR-RFLP and RFLP of mitochondrial DNA, to ensure that microorganisms are GRAS. To optimize biomass production, the effect of 5 variables on culture conditions was tested (carbon source: glucose (2%) or glycerol (3%); stirring: 0 and 100 rpm; temperature: 28 and 37ºC; pH of the medium: 4 and 5; yeast: 8A-9 and 13A-5). Cell walls were obtained by different cell disintegration techniques: autolysis, mechanical rupture (ceramic beads), ultrasound, frozen-thawed, hydrolysis with 4% NaCl or 0.1 N NaOH. Mannoproteins were separated by thermal extraction. Two techniques for the extraction of β-glucans were analyzed: alkali-acid and alkali. Samples were hydrolyzed to study the concentration of reducing sugars (DNS) and glucose (enzymatic assay). Proteins were quantified using Bradford technique. The use of glucose as source of carbon and a temperature of 28ºC increased the obtaining of biomass; no significant differences were observed when evaluating the other variables. The ultrasound and autolysis treatments were chosen to break the cells, which was verified by microscopic observation and methylene blue. The highest proportion of β-glucans was achieved starting from autolysed yeasts, unlike mannoproteins, where their extraction was favored from yeasts treated with ultrasound. It is concluded that different cell rupture should be used depending on the desired product. |
| publisher |
Facultad de Ciencias Aplicadas a la Industria |
| publishDate |
2021 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5294 |
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1800220962836185088 |
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I11-R108article-52942023-06-06T12:07:30Z Native wine yeasts: potential source of prebiotics to formulate functional foods. Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales. Cabeza, María Silvina Flores, Cecilia Adriana Ferreyra, Susana Gisela Herrera, Carolina Adriana Morant, Mónica Alejandra Evangelista, Sara Mabel Sangorrín, Marcela Paula Ordoñez, Alicia Lucía This paper presents prebiotics obtention: cell walls, β-glucans and mannoproteins, from native wine yeasts. The identification of yeasts is done by ITS1-5.8S-ITS2 PCR-RFLP and RFLP of mitochondrial DNA, to ensure that microorganisms are GRAS. To optimize biomass production, the effect of 5 variables on culture conditions was tested (carbon source: glucose (2%) or glycerol (3%); stirring: 0 and 100 rpm; temperature: 28 and 37ºC; pH of the medium: 4 and 5; yeast: 8A-9 and 13A-5). Cell walls were obtained by different cell disintegration techniques: autolysis, mechanical rupture (ceramic beads), ultrasound, frozen-thawed, hydrolysis with 4% NaCl or 0.1 N NaOH. Mannoproteins were separated by thermal extraction. Two techniques for the extraction of β-glucans were analyzed: alkali-acid and alkali. Samples were hydrolyzed to study the concentration of reducing sugars (DNS) and glucose (enzymatic assay). Proteins were quantified using Bradford technique. The use of glucose as source of carbon and a temperature of 28ºC increased the obtaining of biomass; no significant differences were observed when evaluating the other variables. The ultrasound and autolysis treatments were chosen to break the cells, which was verified by microscopic observation and methylene blue. The highest proportion of β-glucans was achieved starting from autolysed yeasts, unlike mannoproteins, where their extraction was favored from yeasts treated with ultrasound. It is concluded that different cell rupture should be used depending on the desired product. En el presente trabajo se presenta la obtención de prebióticos: paredes celulares, β-glucanos y manoproteínas, a partir de levaduras vínicas autóctonas. La identificación de las levaduras se realiza mediante ITS1-5.8S-ITS2 PCR-RFLP y RFLP del ADN mitocondrial, para asegurar que son microorganismos GRAS. Para optimizar la producción de biomasa, se ensayó el efecto de 5 variables en las condiciones de cultivo (fuente de carbono: glucosa (2%) ó glicerol (3%); agitación: 0 y 100 rpm; temperatura: 28 y 37ºC; pH del medio: 4 y 5; levadura: 8A-9 y 13A-5). Se obtuvieron paredes celulares mediante diferentes técnicas de desintegración celular: autolisis, ruptura mecánica (perlas cerámicas), ultrasonido, congelado-descongelado, hidrólisis con NaCl al 4% ó NaOH 0,1 N. Las manoproteínas fueron separadas por extracción térmica. Se analizaron 2 técnicas de extracción de β-glucanos: álcalis-ácido y álcalis. Se hidrolizaron las muestras para estudiar la concentración de azúcares reductores (DNS) y glucosa (ensayo enzimático). Se cuantificaron proteínas mediante la técnica de Bradford. La utilización de glucosa como fuente de carbono y temperatura de 28ºC aumentó la obtención de biomasa; no se observaron diferencias significativas al evaluar las otras variables. Los tratamientos de ultrasonido y autolisis fueron elegidos para romper las células, lo que se verificó mediante observación en microscopio y azul de metileno. La mayor proporción de β-glucanos se alcanzó partiendo de levaduras autolizadas, a diferencia de las manoproteínas, donde su extracción se vio favorecida a partir de levaduras tratadas con ultrasonido. Se concluye que se debe emplear distinta ruptura celular dependiendo del producto deseado. Facultad de Ciencias Aplicadas a la Industria 2021-12-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5294 Revista de Ingeniería y Ciencias Aplicadas; Vol. 1 No. 1 (2021): Revista de Ingeniería y Ciencias Aplicadas (RevICAp) Revista de Ingeniería y Ciencias Aplicadas; Vol. 1 Núm. 1 (2021): Revista de Ingeniería y Ciencias Aplicadas (RevICAp) 2796-9444 spa https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5294/4066 Derechos de autor 2021 Juan Marcos Gijón http://creativecommons.org/licenses/by-nc-nd/4.0 |
