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
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
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
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
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
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
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
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
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
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
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
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