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Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces ...
Oliveira, Ana Sofia; Ferreira, Carlos; Pereira, Joana Odila; Pintado, Manuela E.; Carvalho, Ana P.As one of the main brewing by-products, Saccharomyces cerevisiae extracts (from spent yeast) have been commercialized as food supplement for years. Among their several claims, the application as protein source is highlighted. In fact, their high protein content (about 45–60%) including essential amino acids with high biological value, safety and low cost are primarily responsible for their spreading in agri-foo...
Vaginal prevention of Candida albicans: synergistic effect of lactobacilli and ...
Faustino, Margarida; Pereira, Joana Odila; Pereira, Ana Margarida; Oliveira, Ana Sofia; Ferreira, Carlos M. H.; Pereira, Carla F.; Durão, JoanaVulvovaginal candidiasis (VVC) affects approximately 30-50% of women at least once during their lifetime, causing uncomfortable symptoms and limitations in their daily quality of life. Antifungal therapy is not very effective, does not prevent recurrencies and usually causes side effects. Therefore, alternative therapies are urgently needed. The goal of this work was to investigate the potential benefits of usi...
Up-scalable approaches for yeast mannan oligosaccharides (MOS) production: char...
Faustino, Margarida; Durão, Joana; Pereira, Carla F.; Pereira, Ana Margarida; Oliveira, Ana Sofia; Sousa, Sérgio; Ribeiro, Alessandra BragaMannan oligosaccharides (MOS) are widely used as feed additives due to their effects on gut microbiome modulation. Its application in the nutraceutical and functional food industries is also increasing. Numerous studies portraying MOS production from β-mannans can be found, but its production from yeast mannans is barely explored. Herein, two up-scalable approaches to produce yeast-derived MOS are presented: hy...
Purification of bioactive peptides from spent yeast autolysates
Oliveira, Ana Sofia; Pereira, Ana Margarida; Ferreira, Carlos M.H.; Pereira, Joana Odila; Amorim, Manuela; Faustino, Margarida; Durão, JoanaSpent brewer’s yeast have been described as an important source for bioactive peptides, with their properties well proven over the years. Besides the brewing sector, growing of large-scale processes on synthetic biology industry has generated a substantial amount of spent engineered yeast with further potential to be valued in a circular economy approach. In line with this perception, in this work, peptide-rich...
An eco-friendly and up-scalable approach to extract canthaxanthin from yeast cells
Pereira, Ana M.; Durão, Joana; Pereira, Joana Odila; Ferreira, Carlos; Faustino, Margarida; Oliveira, Ana Sofia; Pereira, Carla F.; Pintado, Manuela E.Canthaxanthin is a naturally occurring ketocarotenoid pigment present in plants, algae, bacteria and some fungi. In addition to its coloring role, canthaxanthin has an excellent antioxidant activity, thus having additional market demands in the feed, food, cosmetic and pharmaceutical industries. Canthaxanthin can be directly isolated from its natural source or produced by chemical synthesis, but these strategie...
Use of various sugarcane byproducts to produce lipid extracts with bioactive pr...
Pereira, Joana Odila; Oliveira, Diana; Faustino, Margarida; Vidigal, Susana S. M. P.; Pereira, Ana Margarida; Ferreira, Carlos M. H.Sugarcane, a globally cultivated crop constituting nearly 80% of total sugar production, yields residues from harvesting and sugar production known for their renewable bioactive compounds with health-promoting properties. Despite previous studies, the intricate interplay of extracts from diverse sugarcane byproducts and their biological attributes remains underexplored. This study focused on extracting the lipi...
Effect of drying technology in Saccharomyces cerevisiae mannans: structural, ph...
Faustino, Margarida; Pereira, Carla F.; Durão, Joana; Oliveira, Ana Sofia; Pereira, Joana Odila; Ferreira, Carlos; Pintado, Manuela E.; Carvalho, Ana P.Mannans are polysaccharides whose physicochemical and biological properties render them commercialization in several products. Since these properties are strongly dependent on production conditions, the present study aims to assess the impact of different drying technologies – freeze (FDM) and spray drying (SDM) – on the structural, physicochemical, and biological properties of mannans from Saccharomyces cerevi...
Effect of mannan oligosaccharides extracts in uropathogenic escherichia coli ad...
Faustino, Margarida; Silva, Sara; Costa, Eduardo M.; Pereira, Ana Margarida; Pereira, Joana Odila; Oliveira, Ana Sofia; Ferreira, Carlos M. H.Urinary tract infections (UTIs) are a common public health problem, mainly caused by uropathogenic Escherichia coli (UPEC). Patients with chronic UTIs are usually treated with long-acting prophylactic antibiotics, which promotes the development of antibiotic-resistant UPEC strains and may complicate their long-term management. D-mannose and extracts rich in D-mannose such as mannan oligosaccharides (MOS; D-mann...
Iron-peptide complexes from spent yeast: evaluation of iron absorption using a ...
Oliveira, Ana Sofia; Ferreira, Carlos M. H.; Pereira, Joana Odila; Silva, Sara; Costa, Eduardo M.; Pereira, Ana Margarida; Faustino, MargaridaAnaemia is one of the most prevalent nutritional diseases worldwide with Fe deficiency being its major cause. In fact, the limited bioavailability of dietary iron and its interaction with food compounds contribute to its poor absorption in the human body and dietary Fe supplementation has been widely used to address this issue. By incorporating a circular economy framework, this study takes a novel approach of ...
Peptide extract from spent yeast improves resistance of Saccharomyces cerevisia...
Lopes, Ana; Azevedo-Silva, João; Carsanba, Erdem; Pintado, Manuela; Oliveira, Ana Sofia; Ferreira, Carlos; Pereira, Joana Odila; Carvalho, Ana P.Yeast cells face various stress factors during industrial fermentations, since they are exposed to harsh environmental conditions, which may impair biomolecules productivity and yield. In this work, the use of an antioxidant peptide extract obtained from industrial spent yeast was explored as supplement for Saccharomyces cerevisiae fermentation to prevent a common bottleneck: oxidative stress. For that, a recom...