Amino acid, mineral, vitamin B contents and bioactivities of extracts of yeasts isolated from sourdough  

作　　者：Furkan Demirgul Omer Simsek Osman Sagdic 

机构地区：[1]Doğuş University,Faculty of Fine Arts and Design,Department of Gastronomy and Culinary Arts,Istanbul,Turkey [2]Yildiz Technical University,Faculty of Chemical-Metallurgy Engineering,Department of Food Engineering,Davutpasa Campus,Istanbul,Turkey

出　　处：《Food Bioscience》2022年第6期355-362,共8页食品生物科学（英文）

基　　金：supported by the Yildiz Technical University,Scientific Research Coordination Unit with the number FBA-2021-4294.

摘　　要：Bread is one of the most consumed major leavened foods all around the world. Yeasts are responsible for leavening the bread dough. However, bread dough contains high amounts of yeast biomass that have the potential to contribute to the bioavailability of the bread. This study aims to find out the potential effects of yeast biomass on bread bioavailability. For this purpose, yeast extracts were produced from three Saccharomyces cerevisiae , two Kazachstania humilis and one Torulaspora delbrueckii strains by autolysis and subsequently the nutritional compositions, phenolic compound profiles, antioxidant activities and immune modulation properties of the yeast extracts were determined. Among yeast samples, S . cerevisiae PFC401 showed high protein, essential amino acids, vitamin B7, total phenolic content and immune modulation property. However, K . humilis PFC393 stood out in terms of DPPH radical scavenging activity, and T . delbrueckii PFC394 in terms of major and minor minerals. These results indicated that the bioactive properties of yeast extracts vary depending on the yeast strain. In conclusion, results showed that yeasts not only leaven the bread dough but also contribute to the bioavailability of bread due to their rich nutritional compositions and bioactive properties.

关 键 词：SOURDOUGH Yeast extract BIOAVAILABILITY Saccharomyces cerevisiae Kazachstania humilis Torulaspora delbrueckii 

分 类 号：TS201.3[轻工技术与工程—食品科学]