136435 20260217205546.0 doi 10.3390/foods13121916 sideral 139316 ART-2024-139316 eng Berzosa, Alejandro Universidad de Zaragoza Pulsed electric field technology for the extraction of glutathione from saccharomyces cerevisiae 2024 Access copy available to the general public Unrestricted Glutathione 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. info:eu-repo/grantAgreement/ES/AEI/PID2020-113620RB-100 info:eu-repo/grantAgreement/ES/MCIU/FPU20-02527 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 5.1 2024 FOOD SCIENCE & TECHNOLOGY 43 / 182 = 0.236 2024 Q1 T1 1.021 2024 Food Science 2024 Q1 Health (social science) 2024 Q1 Plant Science 2024 Q1 Health Professions (miscellaneous) 2024 Q1 Microbiology 2024 Q2 8.7 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Marín-Sánchez, Javier Universidad de Zaragoza (orcid)0009-0005-4339-0111 Álvarez, Ignacio Universidad de Zaragoza (orcid)0000-0003-2430-858X Sánchez-Gimeno, Cristina Universidad de Zaragoza (orcid)0000-0002-5086-7839 Raso, Javier Universidad de Zaragoza (orcid)0000-0003-3957-9091 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 13, 12 (2024), 1916 [13 pp.] Foods Foods 2304-8158 3001819 http://zaguan.unizar.es/record/136435/files/texto_completo.pdf Versión publicada 2614202 http://zaguan.unizar.es/record/136435/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:136435 articulos driver 2026-02-17-20:38:12 ARTICLE