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

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，用于制备基于酵母细胞壁的葡聚糖生物成分。非纤维素β-葡聚糖广泛分布于酿酒酵母的细胞壁中，是一类具有生物活性的分子，其潜在的健康益处正日益被人们所认识，在食品、制药和饲料工业中具有重要意义。由于酵母细胞壁的复杂微纤维性质，以最小的结构降解分离β-葡聚糖特别具有挑战性。在该CRD项目中，将探索选定的多酶产品之间的协同相互作用，以分离β-葡聚糖。此外，对多酶产物的协同相互作用与β-葡聚糖的结构性质之间的关系的理解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，开发适用于食品配料行业的生物催化工艺，以高产率生产具有巨大潜在健康益处的明确生物活性分子作为功能性配料，这对加拿大来说既及时又具有相当大的潜在益处，因为目前对功能性食品的需求可以改善公众健康。在经济方面，这些创新将有助于农业食品部门，这是加拿大第二大产业，在竞争日益激烈的市场中保持其地位。

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.