LAPSE:2023.1495
Published Article
LAPSE:2023.1495
A Step for the Valorization of Spent Yeast through Production of Iron−Peptide Complexes—A Process Optimization Study
February 21, 2023
Abstract
Given the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron−peptide complexes from spent Saccharomyces cerevisiae. For this purpose, different amounts of protein and iron were used in the complexation process. The results have shown that higher concentrations, although permitting a faster and larger scale process, provide a significantly lower complexation yield, which deems the process less feasible. This is corroborated by fluorescence analysis, which shows a lower degree of complexation with higher protein concentration. In addition, varying the concentration of iron does not change the quality of formed complexes, as evidenced by Fourier transform infrared spectroscopy (FT-IR) analysis. The morphology of all samples was also evaluated using scanning electron microscopy (SEM). Therefore, further studies are needed to optimize the process and to evaluate the best conditions for an economically sound valorization process for iron−peptide complexes. Nonetheless, current results in the development of a new process for the valorisation of spent yeast, in the form of iron-peptide complexes, look promising.
Given the importance of iron in human nutrition and the significance of waste and by-product valorisation in a circular economy environment, we investigated the effects of protein and iron concentration on the production yield of iron−peptide complexes from spent Saccharomyces cerevisiae. For this purpose, different amounts of protein and iron were used in the complexation process. The results have shown that higher concentrations, although permitting a faster and larger scale process, provide a significantly lower complexation yield, which deems the process less feasible. This is corroborated by fluorescence analysis, which shows a lower degree of complexation with higher protein concentration. In addition, varying the concentration of iron does not change the quality of formed complexes, as evidenced by Fourier transform infrared spectroscopy (FT-IR) analysis. The morphology of all samples was also evaluated using scanning electron microscopy (SEM). Therefore, further studies are needed to optimize the process and to evaluate the best conditions for an economically sound valorization process for iron−peptide complexes. Nonetheless, current results in the development of a new process for the valorisation of spent yeast, in the form of iron-peptide complexes, look promising.
Record ID
Keywords
circular economy, complex, iron, peptides, Saccharomyces cerevisiae, supplementation, yeast
Subject
Suggested Citation
Ferreira C, Pereira CF, Oliveira AS, Faustino M, Pereira AM, Durão J, Pereira JO, Pintado ME, Carvalho AP. A Step for the Valorization of Spent Yeast through Production of Iron−Peptide Complexes—A Process Optimization Study. (2023). LAPSE:2023.1495
Author Affiliations
Ferreira C: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, 4169-005 Porto, Portugal [ORCID]
Pereira CF: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Oliveira AS: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [ORCID]
Faustino M: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [ORCID]
Pereira AM: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Durão J: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, 4169-005 Porto, Portugal
Pereira JO: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, 4169-005 Porto, Portugal [ORCID]
Pintado ME: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Carvalho AP: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [ORCID]
Pereira CF: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Oliveira AS: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [ORCID]
Faustino M: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [ORCID]
Pereira AM: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Durão J: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, 4169-005 Porto, Portugal
Pereira JO: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, 4169-005 Porto, Portugal [ORCID]
Pintado ME: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Carvalho AP: Centre for Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal [ORCID]
Journal Name
Processes
Volume
10
Issue
8
First Page
1464
Year
2022
Publication Date
2022-07-26
ISSN
2227-9717
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PII: pr10081464, Publication Type: Journal Article
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LAPSE:2023.1495
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https://doi.org/10.3390/pr10081464
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Feb 21, 2023
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