Development of a biocatalytic process for the isolation of noncellulosic B-glucans from yeast cell wall by-products

开发从酵母细胞壁副产物中分离非纤维素 B-葡聚糖的生物催化工艺

• 批准号: 452313-2013
• 负责人: Karboune, Salwa
• 金额: $ 2.56万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2013
• 资助国家: 加拿大
• 起止时间: 2013-01-01 至 2014-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=540774
• 关键词: Development; biocatalytic; process; isolation; noncellulosic

The bio-ingredients division of Lallemand has partnered with researchers in the Food Science and Agricultural Chemistry Department at McGill University to develop an efficient and sustainable biocatalytic process for the preparation of the yeast cell wall-based glucan bioingredient. Noncellulosic ß-glucans widely distributed in the cell walls of Saccharomyces cerevisiae yeast constitute a class of bioactive molecules, whose potential health benefits are increasingly being recognized and are of great importance in food, pharmaceutical, and feed industries. The isolation of ß-glucan with a minimum structural degradation is particularly challenging because of the complex microfibrillar nature of yeast cell wall. In this CRD project, the synergistic interactions between selected multi-enzymatic products will be explored for the isolation of ß-glucan. In addition, the understanding of the relationships between the synergistic interactions of multi-enzymatic products and the structural properties of ß-glucans is expected to provide the fundamental and technological base for the isolation of these ingredients targeting specific structural and functional properties. The successful completion of this project will allow for the improvement of Lallemand's high value-added Fibosel bioingredient and broaden its application beyond animal-feed applications. In a more global perspective, the development of a biocatalytic process applicable in the food ingredient industry for high-yield production of well-defined bioactive molecules of great potential health benefits as functional ingredients is both timely and of considerable potential benefit to Canada in light of the current demand for functional foods to improve the public health. In economic terms, such innovations will assist the Agri-Food sector, which is the second largest industry in Canada, in maintaining its position in an increasingly competitive marketplace.

Lallemand的生物成分部门与麦吉尔大学食品科学和农业化学系的研究人员合作，开发了一种高效和可持续的生物催化工艺，以制备基于酵母细胞壁的葡聚糖生物成分。广泛分布在酿酒酵母细胞壁中的非纤维葡聚糖是一类生物活性分子，其潜在的健康价值日益被人们所认识，在食品、医药和饲料工业中具有重要的意义。由于酵母细胞壁具有复杂的微纤维性质，因此分离结构降解最小的ç-葡聚糖特别具有挑战性。在这个CRD项目中，将探索选定的多个酶产物之间的协同作用，以分离ç-葡聚糖。此外，了解多酶产物之间的协同作用与β-葡聚糖的结构性质之间的关系有望为针对特定结构和功能性质的这些成分的分离提供基础和技术基础。该项目的成功完成将使Lallemand的高附加值FiBosel生物成分得到改进，并将其应用范围扩大到动物饲料应用之外。从更全球的角度来看，鉴于目前对功能食品的需求，开发一种适用于食品配料行业的生物催化过程，以高产量生产定义明确的生物活性分子，作为功能成分对健康具有巨大潜在好处，这对加拿大来说既是及时的，也是相当潜在的好处。在经济方面，这种创新将有助于农业食品部门，这是加拿大的第二大行业，保持其在竞争日益激烈的市场中的地位。