TY  - JOUR
AU  - Laugier, Olga B.
AU  - Spasić, Snežana
AU  - Mandić, Vesna
AU  - Jakovljević, Dragica
AU  - Vrvić, Miroslav
PY  - 2012
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1008
AB  - The aim of our study was to investigate the effects of consecutive alkaline/acid extraction of cell wall of bakers 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)-beta-d-glucan content. Surprisingly, high (1 -> 3),(1 -> 6)-beta-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)-beta-d-glucan content may represent a candidate for a food additive with prebiotic but not antioxidative effects.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - The effects of repetitive alkaline/acid extractions of Saccharomyces cerevisiae cell wall on antioxidative and bifidogenic efficacy
VL  - 47
IS  - 2
SP  - 369
EP  - 375
DO  - 10.1111/j.1365-2621.2011.02849.x
ER  - 

@article{
author = "Laugier, Olga B. and Spasić, Snežana and Mandić, Vesna and Jakovljević, Dragica and Vrvić, Miroslav",
year = "2012",
abstract = "The aim of our study was to investigate the effects of consecutive alkaline/acid extraction of cell wall of bakers 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)-beta-d-glucan content. Surprisingly, high (1 -> 3),(1 -> 6)-beta-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)-beta-d-glucan content may represent a candidate for a food additive with prebiotic but not antioxidative effects.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "The effects of repetitive alkaline/acid extractions of Saccharomyces cerevisiae cell wall on antioxidative and bifidogenic efficacy",
volume = "47",
number = "2",
pages = "369-375",
doi = "10.1111/j.1365-2621.2011.02849.x"
}

Laugier, O. B., Spasić, S., Mandić, V., Jakovljević, D.,& Vrvić, M.. (2012). The effects of repetitive alkaline/acid extractions of Saccharomyces cerevisiae cell wall on antioxidative and bifidogenic efficacy. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 47(2), 369-375.
https://doi.org/10.1111/j.1365-2621.2011.02849.x

Laugier OB, Spasić S, Mandić V, Jakovljević D, Vrvić M. The effects of repetitive alkaline/acid extractions of Saccharomyces cerevisiae cell wall on antioxidative and bifidogenic efficacy. in International Journal of Food Science and Technology. 2012;47(2):369-375.
doi:10.1111/j.1365-2621.2011.02849.x .

Laugier, Olga B., Spasić, Snežana, Mandić, Vesna, Jakovljević, Dragica, Vrvić, Miroslav, "The effects of repetitive alkaline/acid extractions of Saccharomyces cerevisiae cell wall on antioxidative and bifidogenic efficacy" in International Journal of Food Science and Technology, 47, no. 2 (2012):369-375,
https://doi.org/10.1111/j.1365-2621.2011.02849.x . .