A study on the properties of zinc-enriched spent brewer’s yeast hydrolysate
DOI:
https://doi.org/10.5564/bicct.v11i11.3285Keywords:
zinc peptide-chelates/complexes, distribution of molecular weight of peptides, toxicityAbstract
The purpose of this study was to determine the physicochemical properties of the complex obtained by reacting spent
brewer's yeast hydrolysate with zinc sulfate and to establish the possibility of its use. The zinc-enriched yeast hydrolysate was determined to contain 8.2% of total nitrogen, 2.72% of amino nitrogen, 0.5% of fat, 9.8% of ash, 5.4% of moisture, and 610 mg/kg of
zinc. Peptide molecular mass distribution in zinc-enriched yeast hydrolysate was assessed using gel filtration chromatography,
which gave results of >13.2 kDa - 3.2%, 1.54-13.2 kDa -75.5%, <1.54 kDa - 21%. Also 73% of total zinc detected in the three peptide fractions of hydrolysate. In comparison, complexometric titration revealed that zinc-peptide chelates, or zinc bound to peptides,
accounted for 56% of total zinc. Zinc was involved in the creation of complexes with amide and carboxyl groups in peptides, according to the infrared (IR) spectroscopy analysis. The toxicity of the product was evaluated using Artemia salina (brine shrimp),
classified as "non-toxic." Because of its low toxicity and high solubility, the zinc-enriched spent brewer’s yeast hydrolysate can be
used as a zinc source in cosmetics and biologically active products.
Цайраар баяжуулсан пивоны дрожжийн гидролизатын шинж чанарын судалгаа
Хураангуй: Энэхүү судалгаанд пивоны дрожжийн гидролизатыг цайрын сульфаттай урвалжуулж гарган авсан комплексын
физик-химийн шинж чанарыг тодорхойлж, ашиглах боломжийг тогтоох зорилтыг тавьсан. Судалгаанд авсан цайраар
баяжуулсан дрожжийн гидролизат нь 8.2% нийт азот, 2.72% амины азот, 0.5% тос, 9.8% үнс, 5.4% чийг, 610 ppm цайр
агуулж байгаа болохыг тодорхойлов. Цайраар баяжуулсан дрожжийн гидролизатын найрлага дах пептидүүдийн молекул
массын түгэлтийг гель фильтрацийн хроматографийн аргаар үнэлэхэд >13.2 кДa - 3.2%, 1.54-13.2 кДa - 75.5%, <1.54 кДа -
21% эзлэж байсан бөгөөд гидролизатад тодорхойлогдсон нийт цайрын 73% нь пептидийн дээрх гурван фракцад илэрсэн.
Үүнтэй харьцуулахад комплексонометрийн титрлэлтийн аргаар нийт цайрын 56% нь цайр-пептидийн хелат (пептидүүдтэй
холбогдсон цайр) хэлбэрт оршиж байгааг илрүүлсэн. Нил улаан туяа (НУТ)-ны спектроскопын шинжилгээгээр цайр нь
пептидүүдийн амидын болон карбоксил бүлгүүдтэй комплекс нэгдэл үүсгэхэд оролцсон болохыг тогтоов. Бүтээгдэхүүний
хоруу чанарыг Artemia salina (давстай усны сам хорхой)-г ашиглан тодорхойлоход “хоргүй” ангилалд багтаж байв. Цайртай
комплекс нь уусамтгай чанар сайтай, хоруу чанар багатай зэрэг нь гоо сайхан, биологийн идэвхт бүтээгдэхүүнд цайрын эх
үүсвэр болгон ашиглах боломжтойг харуулж байна.
Түлхүүр үг: цайр пептидийн хелат нэгдэл, пептидүүдийн молекул массын түгэлт, хоруу чанар
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