Mannans and mannan oligosaccharides (MOS) from Saccharomyces cerevisiae – A sustainable source of functional ingredients. (15th November 2021)

• Record Type: Journal Article
• Authors: Faustino, Margarida; Durão, Joana; Pereira, Carla F.; Pintado, Manuela E.; Carvalho, Ana P.
• Is Part Of: Carbohydrate polymers. Volume 272(2021)
• Publication Date: 2021-11-15
• Subjects: Yeast -- Extraction methods -- Carboxymethyl mannans -- Chemical modification -- By-products valorisation -- Bioactivities; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.118467
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Sustainable industry practices and circular economy concepts encourage the transformation of production waste into by-products. Saccharomyces cerevisiae is widely used in fermentation industry worldwide, generating large amounts of spent yeast which is mainly directed to animal feed or discarded as waste. Instead of becoming and environmental problem, spent yeast can be directed to the extraction of valuable compounds such as mannans and mannan oligosaccharides (MOS). This review presents a compilation of the studies up to date regarding the different chemical, enzymatic, mechanical or physical processes addressed for mannans extraction and MOS production. Additionally, the existing studies on the chemical modification of mannans aimed to improve specific characteristics are also discussed. Finally, the more relevant bioactivities and potential applications of mannans, MOS and mannose are presented, together with products on the market containing these compounds. Highlights: S. cerevisiae mannans present a specific and characteristic composition. Mannans extraction/isolation most adequate method depends on target application. Mannans' hydrolysis to produce MOS is preferrable performed via chemical processes. Chemical modification of mannans to improve their properties is still in its infancy. Reported studies on mannans, MOS and mannose bioactivities are increasing. Such bioactivities tailor their use in food, feed and pharmaceutical industries.