Biochemical composition and antioxidant activity of the mannoprotein preparation obtained yeast biomass from wine industry waste

Keywords: antioxidant and enzymatic activities, carbohydrates, mannoprotein preparation, proteins, waste, yeasts

Abstract

In this study, the procedure of obtaining new biologically active mannoprotein preparation based on the yeast biomass from the residues of the wine industry, namely the production of Merlot dry red wine is presented. The process for obtaining of the preparation includes lysis of the yeast cell wall with sodium phosphate buffer, extraction of anthocyanins by treatment with 50% alcohol solution, hydrolysis with 1N NaOH, sedimentation of mannoproteins with ethyl alcohol, centrifugation and dissolution of purified sediment in distilled water, standardization of the preparation obtained up to a concentration of 10 mg/ml. As a result, it has been established that the mannoprotein preparation possesses a valuable biochemical composition characterized by a high content of proteins, carbohydrates, anthocyanins, and a wide range of minerals, macro, microelements, and does not practically contain heavy metals. Due to its biochemical composition, the preparation, also, possessed antioxidant activities and high catalase and superoxide dismutase activity. In conclusion, we can mention that the varied biochemical composition, antioxidant, and enzymatic activity highlight the high biological value of the mannoprotein preparation and the enormous potential for implementation in various fields, especially in animal husbandry and viticulture, food and cosmetic industry.

Metrics

Metrics Loading ...

References

Ayres M, Brandão MS, Vieirajúnior GM, Menor J, Silva H, Soares M, Chaves M (2008). Antibacterial activity of useful plants and chemical constituents of Copernicia prunifera root. Brazilian Journal of Pharmacognosy 18(1):90-97. https://doi.org/10.1590/S0102-695X2008000100017

Barriga J, Cooper DG, Idziak E, Cameron D (1999). Components of the bioemulsifier from S. cerevisiae. Enzyme and Microbial Technology 25:96-102.

Chen H, Zhang M, Qu Z, Xie B (2008). Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia sinensis). Food Chemistry 106:(2):559-563. https://doi.org/10.1016/j.foodchem.2007.06.040

Costa AG, Magnani M, Castro-Gomez RJH (2012). Obtention and characterization of mannoproteins from the cell wall of waste yeast in a brewery. Acta Scientiarum 34(1):77-84. https://doi.org/10.4025/actascibiolsci.v34i1.7124

De Iseppi A, Curioni A, Marangon M, Vincenzi S, Kantureeva G, Lomolino G (2019). Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain. Journal of the Science of Food and Agriculture 99:5702-5710. https://doi.org/10.1002/jsfa.9833

Devesa-Rey R, Vecino X, Varela-Alende J, Barral M, Cruz J, Moldes A (2011). Valorization of winery waste vs. the costs of not recycling. Waste Management 31(11):2327-35. https://doi.org/10.1016/j.wasman.2011.06.001

Dey P, Harborn J (1993). Methods in plant biochemistry. Carbohydrates. Academic Press 2 (529).

Dimopoulou M, Lonvaud-Funel A, Dols-Lafargue M (2017). Polysaccharide production by grapes must and wine microorganisms. Biology of Microorganisms on Grapes, in Must and in Wine. Springer, pp 293-314. https://doi.org/10.1007/978-3-319-60021-5_12

Drábiková K, Perecko T, Nosál R, Bauerová K, Ponist S, Mihalová D., Kogan G, Jancinová V (2009). Glucomannan reduces neutrophil free radical production in vitro and in rats with adjuvant arthritis. Pharmacological Research 59(6):399-403. https://doi.org/10.1016/j.phrs.2009.02.003

Dupin I, Mckinnon B, Ryan C, Boulay M, Markides AJ, Jones GP, Williams PJ, Waters EJ (2000). Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: Their release during fermentation and lees contact and a proposal for their mechanism of action. Journal of Agricultural and Food Chemistry 48:3098-3105. https://doi.org/10.1021/jf0002443

Egorov N (1995). Guide to practical exercises in microbiology, Moscow: Moscow State University 224. (In Russian).

Guadalupe Z, Ayestarán B (2007). Polysaccharide profile and content during the vinification and aging of tempranillo red wines. Journal of Agricultural and Food Chemistry 55(26):10720-10728. https://doi.org/%2010.1021/jf0716782

Guadalupe Z, Martínez L, Ayestarán B (2010). Yeast mannoproteins in red winemaking: Effect on polysaccharide, polyphenolic, and color composition. American Journal of Enology and Viticulture 61:191-200. https://doi.org/10.1016/j.foodchem.2011.09.075

Hatoum R, Labrie S, Fliss I (2012). Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications. Front Microbiology 3:421. https://doi.org/10.3389/fmicb.2012.00421

Khoo H, Azlan A, Tang S, Lim S (2017). Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research 61:1361779. https://doi.org/10.1080/16546628.2017.1361779

Khoo H, Ng H, Yap W, Goh H, Yim H (2019). Nutrients for prevention of macular degeneration and eye-related diseases. Antioxidants 8:85. https://doi.org/10.3390/antiox8040085

Klis F., Mol P, Hellingwerf K, Brul S (2002). Dynamics of cell wall structure in Saccharomyces cerevisiae. FEMS Microbiology Reviews 26(3):239-256. https://doi.org/10.1111/j.1574-6976.2002.tb00613.x

Komina A, Korostileva K, Gyrylova S, Belonogov R., Ruksha T (2012). Interaction between single nucleotide polymorphism in catalase gene and catalase activity under the conditions of oxidative stress. Physiological Research 61:655-658. https://doi.org/10.33549/physiolres.932333

Križková L, Duracková Z, Šandula J, Sasinková V, Krajcovi J (2001). Antioxidative and antimutagenic activity of yeast cell wall mannans in vitro. Mutation Research - Genetic Toxicology and Environmental Mutagenesis 1(2):213-222. https://doi.org/10.1016/s1383-5718(01)00257-1

Li J, Karboune S (2018). A comparative study for the isolation and characterization of mannoproteins from Saccharomyces cerevisiae yeast cell wall. International Journal of Biological Macromolecules 119:654-661. https://doi.org/10.1016/j.ijbiomac.2018.07.102

Li J, Karboune S (2019). Characterization of the composition and the techno-functional properties of mannoproteins from Saccharomyces cerevisiae yeast cell walls. Food Chemistry 297:124867. https://doi.org/10.1016/j.foodchem.2019.05.141

Lima A, Correa A, Saczk A, Martins MP, Castilho RO (2011). Anthocyanins, pigment stability and antioxidant activity in jabuticaba Myrciaria cauliflora (Mart.) O. Brazilian Fruit Growing Magazine 33(3):877-887. https://doi.org/10.1590/S0100-29452011000300023

Lowry OH, Rosebrough N, Farr A, Randall R (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 193:265-275.

Lukondeh T, Ashbolt NJ, Rogers P (2003). Evaluatin of Kluyveromyces marxianus FII 510700 grown on a lactose-based medium as a source of a natural bioemulsifier. Journal of Industrial Microbiology and Biotechnology 30:715-720. https://doi.org/10.1007/s10295-003-0105-6

Martínez-Lapuente L, Guadalupe Z, Ayestarán B (2020). Properties of wine polysaccharides. IntechOpen, Croatia.

Mattioli R, Francioso A, Mosca L, Silva P (2020). Anthocyanins: A comprehensive review of their chemical properties and health effects on cardiovascular and neurodegenerative diseases. Molecules 25(17):3809. https://doi:10.3390/molecules25173809

Mazauric J, Salmon J (2006). Interactions between yeast lees and wine polyphenols during simulation of wine aging: II. Analysis of desorbed polyphenol compounds from yeast lees. Journal of Agricultural and Food Chemistry 54:38763881. https://doi.org/10.1021/jf060037o

Migliato KF, Corrêa M, Salgado H, Tognolli J, Sacramento L, Mello J, Giannini M, Almeida A, Pizzolitto A (2011). Experimental design to optimize the extraction of Syzygium cumini (L.) skeels fruits. Química Nova 34(4). https://doi.org/10.1590/S0100-40422011000400024

Nerantzis E, Tataridis P (2006). Integrated enology-utilization of winery by-products into high added value products. e-Journal of Science & Technology 3(2):79-89.

Perez-Jimenez M, Chaya C, Pozo-Bayon M (2019). Individual differences and effect of phenolic compounds in the immediate and prolonged in mouth aroma release and retronasal aroma intensity during wine tasting. Food Chemistry 285:147-155. https://Doi.org/10.1016/j.foodchem.2019.01.152

Pintilie G (2011). Research on the use of residual brewer’s yeasts to obtain products with high nutritional value. Doctoral Thesis, pp 32-35. (In Romanian).

Qian Z, Jung W, Kim S (2008). Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana Catesbeiana Shaw. Bioresource Technology 99(6):1690-1698. https://doi.org/10.1016/j.biortech.2007.04.005

Ramarathnam N, Osawa T, Ochi H, Kawakishi S (1995). the contribution of plant food antioxidants to human health. Trends In Food Science and Technology 6(3):75-82. https://doi.org/10.1016/S0924-2244(00)88967-0

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26(9-10):1231-1237. https://doi.org/10.1016/s0891-5849(98)00315-3

Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006). Handbook of Enology: The Chemistry of Wine, Stabilization and Treatments. Vol. II. West Sussex: Wiley.

Rinaldi A, Coppola M, Moio L (2018). Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour. Lebensmittel-Wissenschaft & Technologie 105:233-241. https://doi.org/10.1016/j.lwt.2019.02.034

Rosi I, Gheri A, Domizio P, Fia G (2000). Production of parietal macromolecules of Saccharomyces cerevisiae during fermentation and their influence on malolactic fermentation. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques 94:8-20.

Silva AV, Melo A, Costa A, Castro-Gomez R, Madruga M, Souza E, Magnani M (2014). Followed extraction of β-glucan and mannoprotein from spent brewer’s yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise. Innovative Food Science and Emerging Technologies 23:164-170. https://doi.org/10.1016/j.ifset.2013.12.013

Siu K, Chen X, Wu J (2014). Constituents actually responsible for the antioxidant activities of crude polysaccharides isolated from mushrooms. Journal of Functional Foods 11:548-556. https://doi.org/10.1016/j.jff.2014.08.012

Suzzi G, Romano P, Ponti I, Montuschi C (1995). Natural wine yeasts as biocontrol agents. Journal of Applied Bacteriology 78:304-308. https://doi.org/10.1111/j.1365-2672.1995.tb05030.x

Vidal S, Williams P, Doco T, Moutounet M, Pellerin P (2003b). The polysaccharides of red wine: Total fractionation and characterization. Carbohydrate Polymers 54:439-447. https://doi.org/10.1016/S0144-8617(03)00152-8

Wang H, Xie B, Liu D (2005). Separation, purification and structural analysis of β-glucan from oat. Food Science 26:90-93. https://doi.org/10.1080/10942912.2013.819364

Wang Z, Luo D (2007). Antioxidant activities of different fractions of polysaccharide purified from Gynostemma pentaphyllum Makino. Carbohydrate Polymers 68(1):54-58. https://doi.org/10.1016/j.carbpol.2006.07.022

Waters E, Pellerin P, Brillouet J (1994). Saccharomyces mannoprotein that protects wine from protein haze. Carbohydrate Polymers 23:185-191. https://doi.org/10.1021/jf0002443

Weydert C, Cullen J (2010). Measurement of superoxide dismutase, catalase and glutathione peroxidase in cultured cells and tissue. Nature Protocols 5(1):51-66. https://doi.org/10.1038/nprot.2009.197

Yamada E, Alvim I, Santucci M, Sgarbieri V (2003). Centesimal composition and protein value of residual yeast from ethanolic fermentation and its derivatives. Revista Nutricional 16(4):423-432. https://doi.org/10.1590/S1415-52732003000400006

Zacchino S, Yunes R, Cechinel F, Enriz R, Kouznetsov V, Ribas J (2013). The need for new antifungical drugs: screening for antifungal compounds with a selective mode of action with emphasis on the inhibitors of the fungal cell. Plant Derived Antimycotics: Currents Trends and Future Perspective pp 1-41.

Zamocky M, Koller F (1999). Understanding the structure and function of catalases: clues from molecular evolution and in vitro mutagenesis. Progress in Biophysics Molecular Biology 72:9-66. https://doi.org/10.1016/S0079-6107(98)00058-3

Published
2022-06-28
How to Cite
BEȘLIU, A., CHISELIȚA, N., CHISELIȚA, O., EFREMOVA, N., TOFAN, E., SPRINCEAN, A., & DANILIȘ, M. (2022). Biochemical composition and antioxidant activity of the mannoprotein preparation obtained yeast biomass from wine industry waste. Notulae Scientia Biologicae, 14(2), 11229. https://doi.org/10.55779/nsb14211229
Section
Research articles
CITATION
DOI: 10.55779/nsb14211229