ORIGINAL PAPER
Effects of spent brewer’s yeast and biological
β-glucans on selected parameters of lipid metabolism in blood and liver in rats
| 1 | Warsaw University of Life Sciences (SGGW),
Faculty of Human Nutrition and Consumer Sciences,
Department of Functional Foods and Commodity,
Nowoursynowska 159C, 02-776 Warsaw, Poland |
CORRESPONDING AUTHOR
B Waszkiewicz-Robak
Warsaw University of Life Sciences (SGGW), Faculty of Human Nutrition and Consumer Sciences, Department of Functional Foods and Commodity, Nowoursynowska 159C, 02-776 Warsaw, Poland
Warsaw University of Life Sciences (SGGW), Faculty of Human Nutrition and Consumer Sciences, Department of Functional Foods and Commodity, Nowoursynowska 159C, 02-776 Warsaw, Poland
Publication date: 2009-11-06
J. Anim. Feed Sci. 2009;18(4):699–708
KEYWORDS
spent brewer’s yeastSaccharomyces cerevisiaeβ-glucancholesterolLDLHDLtriacyloglicerolsserumliverrats
ABSTRACT
The influence of model atherogenic diet enriched with dried, spent brewer’s yeast Saccharomyces cerevisiae or insoluble β-glucans, isolated from these yeast on selected indices of lipid metabolism was studied in 4 groups of 7-8 growing rats. Animals were fed a control diet (without any supplements) or diet enriched with spent brewer’s yeast (daily dose: 50 mg/kg of body mass) and β-glucans (daily dose 10 or 100 mg/kg of body mass) for 6 weeks. The diets supplemented with both additives were more effective in lowering concentration of serum total cholesterol as well as LDL-cholesterol and triacylglycerols in experimental rats than the control diet. In conclusion, feeding rats with dried, spent brewer’s yeast or β-glucans may significantly reduce cholesterol accumulation in liver.
CITATIONS (14):
1.
Chemical composition of the cell wall of probiotic and brewer’s yeast in response to cultivation medium with glycerol as a carbon source
Anna Bzducha-Wróbel, Marek Kieliszek, Stanisław Błażejak
European Food Research and Technology
Anna Bzducha-Wróbel, Marek Kieliszek, Stanisław Błażejak
European Food Research and Technology
3.
Valorization of Winery Spent Yeast Waste Biomass as a New Source for the Production of β-Glucan
Vassileios Varelas, Panagiotis Tataridis, Maria Liouni, Elias T. Nerantzis
Waste and Biomass Valorization
Vassileios Varelas, Panagiotis Tataridis, Maria Liouni, Elias T. Nerantzis
Waste and Biomass Valorization
4.
Preparation of Sedimented Wine Yeast Derived Products for Potential Application in Food and Feed Industry
Joanna Rozmierska, Krystyna M. Stecka, Danuta Kotyrba, Katarzyna Piasecka-Jóźwiak
Waste and Biomass Valorization
Joanna Rozmierska, Krystyna M. Stecka, Danuta Kotyrba, Katarzyna Piasecka-Jóźwiak
Waste and Biomass Valorization
5.
Evaluation of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae yeasts as protein sources in diets for Atlantic salmon (Salmo salar)
Margareth Øverland, Anders Karlsson, Liv Torunn Mydland, Odd Helge Romarheim, Anders Skrede
Aquaculture
Margareth Øverland, Anders Karlsson, Liv Torunn Mydland, Odd Helge Romarheim, Anders Skrede
Aquaculture
6.
An evaluation study of different methods for the production ofβ-D-glucan from yeast biomass
Vassileios Varelas, Maria Liouni, Antony C. Calokerinos, Elias T. Nerantzis
Drug Testing and Analysis
Vassileios Varelas, Maria Liouni, Antony C. Calokerinos, Elias T. Nerantzis
Drug Testing and Analysis
7.
Fermentation of flaxseed cake increases its nutritional value and utilization in ducklings
S Zhai, T Zhou, M Li, Y Zhu, M Li, P Feng, X Zhang, H Ye, W Wang, L Yang
Poultry Science
S Zhai, T Zhou, M Li, Y Zhu, M Li, P Feng, X Zhang, H Ye, W Wang, L Yang
Poultry Science
8.
Evaluation of commercial application of dietary encapsulated probiotic (Geotrichum candidum QAUGC01): Effect on growth and immunological indices of rohu (Labeo rohita, Hamilton 1822) in semi-intensive culture system
Imrana Amir, Amina Zuberi, Muhammad Kamran, Muhammad Imran, Mahmood Murtaza
Fish & Shellfish Immunology
Imrana Amir, Amina Zuberi, Muhammad Kamran, Muhammad Imran, Mahmood Murtaza
Fish & Shellfish Immunology
9.
Advances in the valorization of spent brewer's yeast
Pradeep Puligundla, Chulkyoon Mok, Sungkwon Park
Innovative Food Science & Emerging Technologies
Pradeep Puligundla, Chulkyoon Mok, Sungkwon Park
Innovative Food Science & Emerging Technologies
10.
Population-Level Configurations of Gut Mycobiome Across 6 Ethnicities in Urban and Rural China
Yang Sun, Tao Zuo, Chun Cheung, Wenxi Gu, Yating Wan, Fen Zhang, Nan Chen, Hui Zhan, Yun Yeoh, Junkun Niu, Yan Du, Fengrui Zhang, Yunling Wen, Jun Yu, Joseph Sung, Paul Chan, Francis Chan, Kunhua Wang, Siew Ng, Yinglei Miao
Gastroenterology
Yang Sun, Tao Zuo, Chun Cheung, Wenxi Gu, Yating Wan, Fen Zhang, Nan Chen, Hui Zhan, Yun Yeoh, Junkun Niu, Yan Du, Fengrui Zhang, Yunling Wen, Jun Yu, Joseph Sung, Paul Chan, Francis Chan, Kunhua Wang, Siew Ng, Yinglei Miao
Gastroenterology
11.
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Alice Jaeger, Elke Arendt, Emanuele Zannini, Aylin Sahin
Fermentation
Alice Jaeger, Elke Arendt, Emanuele Zannini, Aylin Sahin
Fermentation
12.
Yeast Beta-Glucans Ingestion Does Not Influence Body Weight: A Systematic Review and Meta-Analysis of Pre-Clinical Studies
Marcelo Canaan, Juliana Reis-Canaan, Márcio Zangerônimo, Eric Andrade, Thais Gonçalves, Michel Pereira, Renato Lima, Vanessa Pardi, Ramiro Murata, Luciano Pereira
Nutrients
Marcelo Canaan, Juliana Reis-Canaan, Márcio Zangerônimo, Eric Andrade, Thais Gonçalves, Michel Pereira, Renato Lima, Vanessa Pardi, Ramiro Murata, Luciano Pereira
Nutrients
13.
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler - toxigenic Aspergillus sp
Sofía Sampaolesi, Laura Briand, Antoni De, Peláez León
Food Chemistry: X
Sofía Sampaolesi, Laura Briand, Antoni De, Peláez León
Food Chemistry: X
14.
Effect of preparation methods on physiochemical and functional properties of yeast β-glucan
Wanchen Fu, Guoqun Zhao, Jinlong Liu
LWT
Wanchen Fu, Guoqun Zhao, Jinlong Liu
LWT
RELATED ARTICLE
Assigning DOI numbers, introducing articles from supplements and recent publications to POL-index database, maintaining anti-plagiarism detection, electronic system to proceed manuscripts and webpage of the Journal with interactive pdf files, and language correction of manuscripts published in Journal of Animal and Feed Sciences are financed in the years 2018–2019 by the Ministry of Science and Higher Education from the funds for science popularization activities, Agreement No. 631/P-DUN/2018.
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.