000136435 001__ 136435
000136435 005__ 20240826132401.0
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$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000136435 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000136435 700__ $$aMarín-Sánchez, Javier$$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__ $$a2024-08-22-13:18:00
000136435 980__ $$aARTICLE