| Home > Articles > Pulsed electric field technology for the extraction of glutathione from saccharomyces cerevisiae > MARC |
000136435 001__ 136435 000136435 005__ 20251204145008.0 000136435 0247_ $$2doi$$a10.3390/foods13121916 000136435 0248_ $$2sideral$$a139316 000136435 037__ $$aART-2024-139316 000136435 041__ $$aeng 000136435 100__ $$aBerzosa, Alejandro$$uUniversidad de Zaragoza 000136435 245__ $$aPulsed electric field technology for the extraction of glutathione from saccharomyces cerevisiae 000136435 260__ $$c2024 000136435 5060_ $$aAccess copy available to the general public$$fUnrestricted 000136435 5203_ $$aGlutathione is a potent antioxidant that has shown promise in enhancing the processing of various foods and drinks such as bread and wine. Saccharomyces cerevisiae stands as a primary microorganism for glutathione production. This study sought to assess the potential of pulsed electric fields (PEFs) in extracting glutathione from S. cerevisiae cells. Yeast cells were subjected to PEF treatment (12 kV/cm, 150 µs) followed by incubation at varying pH values (4.0, 6.0, and 8.0) and temperatures (4 °C and 25 °C). Glutathione and protein extraction were assessed at different incubation times. Within one hour of incubation, PEF-treated yeast cells released over 60% of their total glutathione content, irrespective of pH and temperature. Notably, the antioxidant activity of the resulting extract surpassed that obtained through complete mechanical cell destruction and hot water, which form the conventional industrial extraction method in the glutathione industry. These results suggest that PEF could offer a rapid and more selective procedure, improving the extraction of this bioactive compound. 000136435 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100$$9info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527 000136435 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es 000136435 590__ $$a5.1$$b2024 000136435 592__ $$a1.021$$b2024 000136435 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 181 = 0.232$$c2024$$dQ1$$eT1 000136435 593__ $$aFood Science$$c2024$$dQ1 000136435 593__ $$aHealth (social science)$$c2024$$dQ1 000136435 593__ $$aPlant Science$$c2024$$dQ1 000136435 593__ $$aHealth Professions (miscellaneous)$$c2024$$dQ1 000136435 593__ $$aMicrobiology$$c2024$$dQ2 000136435 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000136435 700__ $$0(orcid)0009-0005-4339-0111$$aMarín-Sánchez, Javier$$uUniversidad de Zaragoza 000136435 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza 000136435 700__ $$0(orcid)0000-0002-5086-7839$$aSánchez-Gimeno, Cristina$$uUniversidad de Zaragoza 000136435 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza 000136435 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000136435 773__ $$g13, 12 (2024), 1916 [13 pp.]$$pFoods$$tFoods$$x2304-8158 000136435 8564_ $$s3001819$$uhttps://zaguan.unizar.es/record/136435/files/texto_completo.pdf$$yVersión publicada 000136435 8564_ $$s2614202$$uhttps://zaguan.unizar.es/record/136435/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000136435 909CO $$ooai:zaguan.unizar.es:136435$$particulos$$pdriver 000136435 951__ $$a2025-12-04-14:45:29 000136435 980__ $$aARTICLE
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