The effects of repetitive alkaline/acid extractions of Saccharomyces cerevisiae cell wall on antioxidative and bifidogenic efficacy

• Published in: International journal of food science & technology 2012-02, Vol.47 (2), p.369-375
• Main Authors: Laugier, Olga B., Spasić, Snezana D., Mandić, Vesna, Jakovljević, Dragica, Vrvić, Miroslav M.
• Format: Article
• Language: English
• Subjects: Alkaline/acid extraction; antioxidant; baker's yeast; bifidogenic efficacy; Biological and medical sciences; digestibility; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Saccharomyces cerevisiae
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2011.02849.x

Summary The aim of our study was to investigate the effects of consecutive alkaline/acid extraction of cell wall of baker’s yeast (Saccharomyces cerevisiae) on products digestibility and antioxidative and bifidogenic activity. Fractions with different glucan content (49.30%, 75.54%, 93.15% and 99.54%) were isolated by alkaline/acid extraction. The digestibility of fractions in artificial saliva, gastric or pancreatic juice was low and inversely proportional to (1→3),(1→6)‐β‐d‐glucan content. Surprisingly, high (1→3),(1→6)‐β‐d‐glucan content extracts did not show any antioxidative activity, while fractions low with glucan scavenged hydroxyl radicals. This indicates that previously suggested good antioxidative capacities of similar extracts are not based on the capability of glucans to remove free radicals. In contrast, bifidogenic effects were most prominent for extract showing the highest glucan content. In conclusion, S. cerevisiae cell wall extract with high (1→3),(1→6)‐β‐d‐glucan content may represent a candidate for a food additive with prebiotic but not antioxidative effects.