Antioxidant activity of yeast mannans and their growth-promoting effect on Lactobacillus strains. Issue 21 (1st October 2021)

• Record Type: Journal Article
• Authors: Wang, Yong; Shen, Chongyu; Huo, Kai; Cai, Di; Zhao, Guoqun
• Is Part Of: Food & function. Volume 12:Issue 21(2021)
• Page Start: 10423
• Page End: 10431
• Publication Date: 2021-10-01
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/d1fo01470f
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Different molecular-weight yeast mannans from S. cerevisiae were prepared and their antioxidant activity was evaluated. Abstract : Yeast mannans from Saccharomyces cerevisiae (123.2 kDa, 40.5 kDa and 21.3 kDa) were prepared. The scavenging abilities of Fe 2+, OH˙, and O2 ˙ − and protective capacities against lipid peroxidation and oxidative DNA damage increased with the reduction of the molecular weights of yeast mannans. The highest scavenging abilities of Fe 2+, OH˙ and O2 ˙ − (25.32%, 70.8%, and 61.5%) were observed with YM-90, and it showed an anti-lipid peroxidation capacity of 65.82%, which was much stronger than that of vitamin C (VC), with a thiobarbituric acid-reactive substance (TBARS) inhibition rate of 80.41%. However, the highest DPPH scavenging rate (88.7%) was exhibited by YM-30. In addition, the growth-promoting effect of yeast mannans on Lactobacillus strains was further confirmed, and a 54.2% increment of Lactobacillus plantarum ZWR5 cell viability was achieved by YM-90. The results indicated the potential industrial applications of this yeast mannan technology in therapeutic and nutraceutical production.