| Title | β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity |
|---|---|
| ID_Doc | 12452 |
| Authors | Caruso, MA; Piermaria, JA; Abraham, AG; Medrano, M |
| Title | β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity |
| Year | 2022 |
| Published | |
| Abstract | Nowadays, there is an increasing interest in the search for new healthy compounds obtained from by-products of the food industry, because of the concomitant trend towards reutilization and by-products exploitation, both hallmarks of the circular economy. One of these by-products are the brewers spent yeasts (BSY), generated by the brewing industry. BSY, if not properly inactivated and disposed-off, represents an environmental problem. One of the uses given to it is as a feed for livestock. However, certain components of yeast cell walls (in particular, beta-glucans) have great potential to be used as Biological Response Modifiers (BRM) for humans. In recent years the interest on these compounds has grown-up, as the research on its potential application as food additives capable of conferring a benefit on consumer's health. Prebiotic, immunomodulatory and antitumoral activities are particularly of great interest. Since beta-glucans possess several physiological functions and considering that BSY cell walls are rich in beta-glucans, the food industry could generate additional revenue by isolating beta-glucans from SBY as a high-value product. The possibility of producing value-added products such as beta-glucans from this by-product could benefit beer manufacturers and, in addition, minimize the environmental impacts from these industries. This review summarizes the potential application of BSY by-product by the purification of cell wall components (beta-glucans) for application as functional additive, focused on their biological effect on the intestinal context. |
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