Lipid Composition of Brewer's Yeast
Lipid Composition of Brewer's Yeast
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啤酒酵母的脂质成分
DOI：
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发表时间：
2001
期刊：
影响因子：
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通讯作者：
V. Marić
中科院分区：
文献类型：
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作者：
B. Blagović;J. Rupčić;M. Mesarič;Katica Georgiú;V. Marić
分析了作为工业啤酒生产的副产物获得的葡萄汁多孢酵母的脂质部分，以评估酵母生物质的营养和潜在的药理学性质。总脂占干生物量的4.4%，其中58%为中性脂.单，二和三甘油三酯，角鲨烯，羊毛甾醇，麦角甾醇，甾醇酯和游离脂肪酸中的中性脂质馏分。角鲨烯是迄今为止最丰富的一种，分别占中性脂质的56%和总脂质的33%。主要磷脂成分为磷脂酰胆碱。总脂和中性脂中以饱和脂肪酸为主，极性脂中饱和脂肪酸和不饱和脂肪酸含量基本相同。在所有三个馏分中，棕榈酸的含量最高。磷脂类的脂肪酸组成差异显着。虽然啤酒酵母不属于所谓的脂质酵母，但角鲨烯的高含量为额外开发这种酿造工业副产品提供了理由。
The lipid fraction of the Saccharamyces uvarum yeast obtained as a by-product of industrial beer production was analyzed in order to evaluate nutritive and potential pharmacological properties of the yeast biomass. Total lipids accounted for 4.4 % of dry biomass, 58 % of which were neutral lipids. Mono-, di- and tri triacylglycerols, squalene, lanosterol, ergosterol, steryl esters and free fatty acids were identified in the neutral lipid fraction. Squalene was by far the most abundant one making up 56 % of neutral lipids and 33 % of total lipids, respectively. The main phospholipid component was phosphatidylcholine. Saturated fatty acids predominated in the compositon of total and neutral lipids, while in the polar lipid fraction the contents of saturated and unsaturated fatty acids were almost the same. In all three fractions palmitic acid was present in the highest amount. Fatty acid composition of phospholipid classes differed significantly. Although brewer's yeast does not belong to the so-called lipid yeasts, the high content of squalene gives reason for additional exploitation of this by-product of the brewing industry.