Academic literature on the topic 'Dietary yeast'
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Journal articles on the topic "Dietary yeast"
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de Llanos, Rosa, Carlos Andrés Martínez-Garay, Josep Fita-Torró, Antonia María Romero, María Teresa Martínez-Pastor, and Sergi Puig. "Soybean Ferritin Expression in Saccharomyces cerevisiae Modulates Iron Accumulation and Resistance to Elevated Iron Concentrations." Applied and Environmental Microbiology 82, no. 10 (March 11, 2016): 3052–60. http://dx.doi.org/10.1128/aem.00305-16.
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ABSTRACTFungi, including the yeastSaccharomyces cerevisiae, lack ferritin and use vacuoles as iron storage organelles. This work explored how plant ferritin expression influenced baker's yeast iron metabolism. Soybean seed ferritin H1 (SFerH1) and SFerH2 genes were cloned and expressed in yeast cells. Both soybean ferritins assembled as multimeric complexes, which bound yeast intracellular ironin vivoand, consequently, induced the activation of the genes expressed during iron scarcity. Soybean ferritin protected yeast cells that lacked the Ccc1 vacuolar iron detoxification transporter from toxic iron levels by reducing cellular oxidation, thus allowing growth at high iron concentrations. Interestingly, when simultaneously expressed inccc1Δ cells, SFerH1 and SFerH2 assembled as heteropolymers, which further increased iron resistance and reduced the oxidative stress produced by excess iron compared to ferritin homopolymer complexes. Finally, soybean ferritin expression led to increased iron accumulation in both wild-type andccc1Δ yeast cells at certain environmental iron concentrations.IMPORTANCEIron deficiency is a worldwide nutritional disorder to which women and children are especially vulnerable. A common strategy to combat iron deficiency consists of dietary supplementation with inorganic iron salts, whose bioavailability is very low. Iron-enriched yeasts and cereals are alternative strategies to diminish iron deficiency. Animals and plants possess large ferritin complexes that accumulate, detoxify, or buffer excess cellular iron. However, the yeastSaccharomyces cerevisiaelacks ferritin and uses vacuoles as iron storage organelles. Here, we explored how soybean ferritin expression influenced yeast iron metabolism, confirming that yeasts that express soybean seed ferritin could be explored as a novel strategy to increase dietary iron absorption.
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Podpora, B., F. Świderski, A. Sadowska, R. Rakowska, and G. Wasiak-Zys. "Spent brewer’s yeast extracts as a new component of functional food." Czech Journal of Food Sciences 34, No. 6 (December 21, 2016): 554–63. http://dx.doi.org/10.17221/419/2015-cjfs.
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The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements.
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Szuba-Trznadel, Anna, Tomasz Hikawczuk, Małgorzata Korzeniowska, and Bogusław Fuchs. "Dietary Supplementation of a Yeast-Whey Preparation for Weaned Piglets." Acta Veterinaria 70, no. 1 (March 1, 2020): 126–35. http://dx.doi.org/10.2478/acve-2020-0009.
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AbstractWeaning is a stressful period for the piglets and the sow. Stress during weaning is related to the change of diet which can affect the physiology of the gastrointestinal tract, as well as the microbial and immunological status of the animals. In the experiment a yeast-whey preparation was used to decrease the transient growth depression related to reduction of feed intake by the piglets. The piglets were assigned to three treatments. In the control group (I) the animals obtained standard feed mixture used routinely at the farm. In the case of piglets from II and III treatment, the yeast-whey preparation was added in the quantity of 4 and 7%, respectively.Application of 7% yeast-whey preparation to the diet significantly increased the body weight of piglets (p<0.05) and in consequence the average daily body weight gain (p<0.01) in comparison with the control group of animals. Additionally, piglets which were fed the yeast-whey preparation diet had a higher feed intake (p<0.05) and better feed conversion ratio (p<0.05) than those fed a diet without the addition of this preparation. No significant differences were stated for most biological parameters (p>0.05), except for the blood urea level, which was significantly lower (p<0.05) in the treatments where the yeast-whey preparation was used. These results indicated that yeast-whey preparation efficiently suppressed post-weaning diarrhea and improved the performance of the animals.
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Stabnikova, Olena, Volodymyr Ivanov, Irina Larionova, Viktor Stabnikov, Malgorzata A. Bryszewska, and John Lewis. "Ukrainian dietary bakery product with selenium-enriched yeast." LWT - Food Science and Technology 41, no. 5 (June 2008): 890–95. http://dx.doi.org/10.1016/j.lwt.2007.05.021.
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Morais, Paula Benevides de, Raphael Sanzio Pimenta, Inara Brito Tavares, Virginia de Garcia, and Carlos Augusto Rosa. "Yeasts Occurring in Surface and Mouth Cavity of Two Chelonian Species,Podocnemis expansaSchweigger andP. unifilisTroschel (Reptilia: Chelonia: Pelomedusidae), in the Javaés River Border of Araguaia National Park in Brazil." International Journal of Microbiology 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/504524.
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Thirty-eight specimens of free-rangingPodocnemis expansa(Amazon turtle) and 22 ofP. unifilis(Tracajá) were screened for yeast isolation from surface (plastron, skin, and nails), eye, and mouth cavity. A hundred and eighteen yeast isolates belonging to 39 species were obtained.Debaryomyces hansenii,Candida galli,C. sake, andRhodotorula mucilaginosawere the most frequent species isolated from these chelonians. Species diversity measured by Shannon's index was shown to be low and a degree of dominance could be detected as species known as potential pathogens were commonly isolated. The effective number of species in plastron ofP. expansawas higher than in mouth samples, but not inP. unifilisprobably due to dietary factors.P. expansaanimals were captured on the beaches, and the superficial yeast populations may include terrestrial species.P. unifilisanimals were captured in the water and the yeasts from superficial sites may represent species from river water.
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Begea, Mihaela, Iuliana Diana Barbulescu, Lacramioara Popa, Carmen Otilia Rusanescu, Madalina Georgiana Albu Kaya, Razvan Ionut Teodorescu, Simona-Ioana Marinescu, et al. "Novel Assessment Method of the Critical Parameters for Brewing Yeast Formulation as a Nutraceutical in Animal Diets." Revista de Chimie 71, no. 2 (March 3, 2020): 167–74. http://dx.doi.org/10.37358/rc.20.2.7911.
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Brewing yeast biomasses may be converted into valuable products, including supplements for ruminant diets. This paper presents experimental data on a nutraceutical suspension formulation containing post-fermentation brewing yeasts and the brewing yeast strain, Saccharomyces pastorianus ssp. carlsbergensis W34/70, which was intended to be administered to ruminants. The brewing yeast biomass is a component of oral suspensions designed as dietary supplements that prevent digestive acidosis in ruminants. The brewing yeast strain W34/70 was cultivated using molasses (M) and glucose (G) as carbon sources and was lyophilized at different freezing temperatures (0�C, �10�C, �20�C, �30�C, and �40�C). The post-fermentation brewing yeast biomass was spray dried (AAY) and lyophilized (ALY). Both dried yeast biomasses were analyzed in terms of wettability using a contact angle (CA�) evaluation at the solid/liquid interface. Suspensions were subsequently formulated and tested. Their physical and aggregative stability was established in connection with controlled sedimentation and flocculation. The assays were performed following quality by design (QbD) principles. The critical process parameters (CPPs) corresponding to the technological process of yeast production, as well as the critical quality attributes (CQAs) for suspension formulations, were pointed out as preamble determinants when designing oral nutraceuticals destined to be included in ruminant diets.
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Duxbury, Elizabeth M. L., and Tracey Chapman. "Sex-Specific Responses of Life Span and Fitness to Variation in Developmental Versus Adult Diets in Drosophila melanogaster." Journals of Gerontology: Series A 75, no. 8 (July 31, 2019): 1431–38. http://dx.doi.org/10.1093/gerona/glz175.
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Abstract Nutritional variation across the lifetime can have significant and sex-specific impacts on fitness. Using Drosophila melanogaster, we measured these impacts by testing the effects on life span and reproductive success of high or low yeast content in developmental versus adult diets, separately for each sex. We tested two hypotheses: that dietary mismatches between development and adulthood are costly and that any such costs are sex-specific. Overall, the results revealed the rich and complex responses of each sex to dietary variation across the lifetime. Contrary to the first hypothesis, dietary mismatches between developmental and adult life stages were not universally costly. Where costs of nutritional variation across the life course did occur, they were sex-, context-, and trait-specific, consistent with hypothesis 2. We found effects of mismatches between developmental and adult diets on reproductive success in females but not males. Adult diet was the main determinant of survival, and life span was significantly longer on high yeast adult food, in comparison to low, in both sexes. Developing on a high yeast diet also benefited adult female life span and reproductive success, regardless of adult diet. In contrast, a high yeast developmental diet was only beneficial for male life span when it was followed by low yeast adult food. Adult diet affected mating frequency in opposing directions, with males having higher mating frequency on high and females on low, with no interaction with developmental diet for either sex. The results emphasize the importance of sex differences and of the directionality of dietary mismatches in the responses to nutritional variation.
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Rowlinson, P., S. P. Marsh, C. Tufnell, and W. Taylor. "The Influence of a dietary supplement of a dried yeast culture on milk yield and composition in dairy cows on grass silage." Proceedings of the British Society of Animal Science 1996 (March 1996): 75. http://dx.doi.org/10.1017/s1752756200592746.
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There is considerable interest in the effect of dietary supplementation with probiotics or yeast cultures on diary cow performance. Yeast cultures such as Diamond V 'XP' are produced by growing selected yeast strains on a semi-solid medium under stressed conditions, which are then dried. Yeast cultures are now used by a majority of the high yielding herds in North America (McCullough 1995). The objective of this work was to evaluate the effect of feeding 'XP' Yeast to a moderate-high yielding (X, 6800kg) herd of dairy cows fed a typical UK diet based on grass silage.72 recently calved Holstein-Friesian dairy cows were allocated to one of two dietary treatments on which they remained throughout 150 days of winter feeding. Both groups received ad libitum grass silage which had a Dry Matter of 224 g/Kg, an estimated ME of 10.8 MJ/Kg DM and a Crude Protein (CP) of 156 g/Kg DM.
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Rowlinson, P., S. P. Marsh, C. Tufnell, and W. Taylor. "The Influence of a dietary supplement of a dried yeast culture on milk yield and composition in dairy cows on grass silage." Proceedings of the British Society of Animal Science 1996 (March 1996): 75. http://dx.doi.org/10.1017/s0308229600030452.
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There is considerable interest in the effect of dietary supplementation with probiotics or yeast cultures on diary cow performance. Yeast cultures such as Diamond V 'XP' are produced by growing selected yeast strains on a semi-solid medium under stressed conditions, which are then dried. Yeast cultures are now used by a majority of the high yielding herds in North America (McCullough 1995). The objective of this work was to evaluate the effect of feeding 'XP' Yeast to a moderate-high yielding (X, 6800kg) herd of dairy cows fed a typical UK diet based on grass silage.72 recently calved Holstein-Friesian dairy cows were allocated to one of two dietary treatments on which they remained throughout 150 days of winter feeding. Both groups received ad libitum grass silage which had a Dry Matter of 224 g/Kg, an estimated ME of 10.8 MJ/Kg DM and a Crude Protein (CP) of 156 g/Kg DM.
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Holdsworth, E. S., D. V. Kaufman, and E. Neville. "A fraction derived from brewer's yeast inhibits cholesterol synthesis by rat liver preparations in vitro." British Journal of Nutrition 65, no. 2 (March 1991): 285–99. http://dx.doi.org/10.1079/bjn19910087.
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Brewer's yeast was grown on a defined medium containing tracer51Cr with or without added chromium. The two batches of yeast contained 10 μg/g (high-Cr) or 80 ng/g (low-Cr). Extracts were prepared and fractionated. A third batch of yeast (third batch) was grown with added Cr, and fractionated. Rats were reared on either rat cubes (normal diet) or on a low-Cr diet (low-Cr), or on rat cubes with added cholestyramine (cholestyramine diet). Preparations of rat liver, both cell-free and intact hepatocytes, incorporated acetate-carbon into fatty acids and cholesterol. These processes were inhibited by a yeast fraction containing small, neutral, water-soluble compounds. The degree of inhibition was the same whether the liver came from normal rats or rats fed on the low-Cr diet. Similarly the inhibitory effect was found with identical amounts of extracts from low- or high-Cr yeasts. Therefore, Cr compounds do not appear to account for the inhibitory effects of brewer's yeast. Use of other substrates indicated that the site of inhibition of sterol synthesis was apparently between acetyl-CoA and mevalonate. One inhibitory substance was isolated from yeast and was found to be nicotinamide riboside. This may have been produced from NAD(P) during the preparation of yeast extracts, and it may be produced from dietary yeast supplements during digestion in vivo. Nicotinamide riboside may be partly responsible for the reported effects of yeast supplements on plasma lipids in humans.
Dissertations / Theses on the topic "Dietary yeast"
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Butler, Erick Benjamin. "Biological Treatment of Dietary Supplementary Wastewater." Cleveland State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=csu1264479316.
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Larkin, Kenneth John. "Development of a yeast-based colour assay for monitoring genetic and dietary influences on microsatellite instability." Thesis, University of East Anglia, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302203.
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Share, Elizabeth R. "Effects of Maternal Dietary Yeast Supplementation on Foal Growth and Microbial Diversity of the Hindgut in Quarter Horse Mares and Their Offspring." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1429838808.
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Matni, Gisèle. "Speciation of selenium in food supplements." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=40393.
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Selective isolation protocols of selenium (Se) species integrated to Se specific atomic absorption spectroscopy (AAS) detection were developed and optimized for Se speciation in food supplements, including selenized yeasts. By ultrafiltration, 69.18% of Se in the extract was found as a low molecular weight soluble form, the remaining 30.82% was bound to high molecular weight components. After a cation-exchange chromatography of the ultrafiltrate, 3.77% of the Se in the extract was found in the aqueous washings of the column indicating the presence of free inorganic anions of Se; the 65.41% of Se retained on the column corresponded to the free organic Se cations. The limit of detection for the HPLC-THG-AAS system was 1.85 ng of Se. Se was shown to be widely distributed over all the proteins with one sharp peak corresponding to the free forms of Se. Four major peaks were found at MW $>$ 250 000 Da (15.97% of Se recovered), between 102 330 and 117 490 Da (7.06%), between 48 977 and 53 703 Da (12.71%) and close to the dye migration band (17.25%).Selective isolation and HPLC-AAS protocols were also developed and optimized for the determination of free organic forms e.g. selenomethionine (SeMet), selenocystine (SeCystine) and inorganic forms of selenium in aqueous solutions, and in complex matrices such as nutritional supplements and mixtures of free amino acids. The selenoamino acid in alkaline solution was first derivatized with 1-fluoro-2,4-dinitrobenzene. After removal of excess of reagent by partitioning with diethyl ether, the N-dinitrophenyl (DNP)-derivatized selenoamino acid was acidified and extracted with diethyl ether. Inorganic Se(IV) was extracted from the acidic aqueous phases by complexation with 1,2-phenylenediamine, forming a piazselenol. Se derivatives were determined selectively by HPLC-THG-AAS. A selective chromatographic mechanism based on $ pi$-electron interactions was optimized using a silica stationary phase derivatized with p-nitrophenyl moieties. Co-injections of DNP-SeMet, DNP-SeCystine and piazselenol save retention times of 3.7, 4.0 and 4.9 min, respectively, using a methanolic mobile phase containing 1.5% triethylamine and 0.013M acetic acid. Primary analytical validation parameters including stability, linearity and limits of detection were obtained using purified DNP-SeMet, DNP-SeCystine and piazselenol standards which were characterized by $ sp1$H-, $ sp{13}$C- and $ sp{77}$Se-NMR analysis and/or fast atom bombardment MS techniques. The calibration graphs for sequential dilutions of these Se standards were linear and the limits of detection from the resultant calibration graphs were 17 ng, 0.21 ng and 18.53 ng of Se, respectively. The purified DNP-SeMet and DNP-SeCystine were found to be photosensitive. The recovery of SeMet, SeCystine and inorganic Se from the stock solutions and/or nutritional supplements was virtually quantitative. In the presence of a 500-fold excess of other amino acids, the recovery of SeMet and SeCystine (96.1 $ pm$ 3.9% and 98.08 $ pm$ 4.2%, respec
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Marden, Aileen. "Development of a yeast-based assay system to enable rapid identification of the effects of dietary components on microsatellite instability in eukaryotic cells." Thesis, Heriot-Watt University, 2005. http://hdl.handle.net/10399/264.
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Grimm, Pauline. "The equine hindgut microbial ecosystem : effect of dietary practices and indentification of faecal and blood parameters reflecting its variations." Thesis, Dijon, 2016. http://www.theses.fr/2016DIJOS066.
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L’équilibre de l’écosystème microbien du caecum (Ca) et du colon ventral droit (Cn) équin peut être rompu par un changement brusque d’aliments et par une ration riche en amidon, et conduire à l’apparition de coliques. Chez des chevaux soumis à ces deux pratiques alimentaires, nous avons étudié les modifications de ces écosystèmes, de l’écosystème microbien fécal et de paramètres sanguins. Nous avons également testé la supplémentation composée de Saccharomyces cerevisiae et de microalgues Schizochytrium limacinum dans le cadre d’une collaboration avec Alltech. Nous avons montré que les écosystèmes microbiens du Ca et du Cn, stables lors d’un régime foin, pouvaient être rapidement modifiés par le stress provoqué par les deux pratiques alimentaires. Chez les chevaux supplémentés certains taxons bactériens potentiellement fibrolytiques ont augmenté dans le Ca et le Cn, et les dysbioses résultant d’un régime riche en amidon ont été limitées. Nous avons identifié plusieurs paramètres fécaux et sanguins reflétant les variations de l’écosystème microbien du Ca et Cn lors d’un changement de régime: les groupes bactériens fonctionnels, les abondances relatives de taxons bactériens (la famille XIII de Clostridiales, Succinivibrionaceae et des genres appartenant à Ruminococcaceae, Lachnospiraceae ou Prevotellaceae), les proportions et le ratio d’AGV, la concentration de valerate, les lipopolysaccharides fécaux ainsi que le beta-hydroxybutyrate sanguin. Ces paramètres semblent prometteurs pour diagnostiquer les dysbioses du gros intestin équin et prévenir l’apparition des coliques chez le chevalThe balance of the microbial ecosystem of the caecum (Ca) and the right ventral colon (Cn) of the horse can be disturbed by an abrupt change of feed and by a high-starch diet, and lead to appearance of colic. We investigated the alterations of these ecosystems, of the faecal microbial ecosystem and of blood parameters in horses subjected to these two dietary practices. In addition, we tested a supplementation combining the yeast Saccharomyces cerevisiae and the microalgae Schizochytrium limacinum, in a context of partnership with Alltech. We showed that the Ca and Cn microbial ecosystems were stable under a hay diet, and can rapidly be modified under a stress caused by the two dietary practices. In supplemented horses, some potential fibrolytic bacterial taxa increased in the Ca and Cn, and the dysbiosis resulting from a high-starch diet were limited. We identified several faecal and blood parameters reflecting the variations of the Ca and Cn microbial ecosystem under a change of diet: the bacterial functional groups, the relative abundances of bacterial taxa (family XIII of Clostridiales, Succinivibrionaceae and genera belonging to Ruminococcaceae, Lachnospiraceae or Prevotellaceae), the proportion of acetate and propionate, the VFA ratio, the valerate concentration, the faecal lipopolysaccharides and the blood beta-hydroxybutyrate. These parameters appeared promising to diagnose dysbiosis in the proximal hindgut and thus prevent colic appearance in horses
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Quant, Anthony D. "EVALUATING THE EFFECTS OF MATERNAL AND PROGENY DIETARY SUPPLEMENTATION OF SELENIUM YEAST AND VITAMIN E ON THE PERFORMANCE OF BROILER-BREEDER HENS AND PERFORMANCE AND MEAT QUALITY OF PROGENY." UKnowledge, 2012. http://uknowledge.uky.edu/animalsci_etds/9.
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The objectives of these experiments were to evaluate the effects of selenium (Se) and vitamin E (Vit.E) supplementation in maternal and progeny diets on the performance of breeder hens and the performance and meat quality characteristics of progeny.
Inclusion of Se, as Se yeast, in the diets of developing broiler breeder pullets resulted in greater Se accumulation of Se (P<0.01) in liver, pancreas, and breast tissues than when Se yeast was not provided. Improving the overall Se status of breeder pullets in the early stages may help maintain adequate tissue Se concentrations during egg production.
Maternal supplementation of Se yeast and Vit.E increased the liver and breast Se concentration (P<0.05) of newly hatched chicks compared to the chicks originating from hens not receiving dietary Se. At 7d of age, Se yeast supplementation in either the chick or maternal diet increased breast and liver Se concentrations (P<0.01). At 14d of age, breast and liver Se concentrations remained the highest for chicks supplemented with Se yeast (P<0.01), however there was no effect of maternal Se supplementation. Vitamin E supplementation in either the chick or maternal diets did not affect the liver Vit.E concentrations of chicks at 7 or 14d of age.
Supplementing broiler diets with Se yeast and Vit.E improved the meat quality characteristics of raw and marinated breast fillets. The Se content of breast meat from broilers fed Se yeast was higher (P<0.01) than those from broilers that were not fed Se yeast. Antioxidant supplementation improved the drip loss (P<0.05) and oxidative stability (P<0.10) of raw breast fillets after 7d of refrigerated storage. Marination appeared to increase the susceptibility for lipid oxidation of the marinated breast fillets. Dietary supplementation of Se yeast and Vit.E reduced lipid oxidation (P<0.01) of marinated breast fillets after prolonged refrigerated storage, thus improving oxidative stability.
Overall, dietary supplementation of Se yeast can increase the accumulation of Se in the tissues of broiler breeder hens and their subsequent progeny. Improvements in the avian antioxidant system may have beneficial effects on the performance of broiler breeder hens, broilers, and the meat quality characteristics of broiler breast fillets.
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Koch, João Fernando Albers [UNESP]. "Levedura como pronutriente em dietas de matrizes e alevinos de Tílápia-do-Nilo." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/95265.
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koch_jfa_me_botfmvz.pdf: 317350 bytes, checksum: dad56e0cade3aff4f0a701eb9916ce6c (MD5)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Universidade Estadual Paulista (UNESP)
Objetivou-se avaliar a levedura Saccharomyces cerevisiae, como pronutriente em dietas para matrizes e alevinos de tilápia-do-Nilo, em experimento realizado em duas etapas na UNESP. Dois grupos de fêmeas reprodutoras de tilápia do Nilo (734,47 ± 202,08 g), variedade GIFT foram arraçoados por 100 dias com rações isoprotéicas (34% PD) e isoenergéticas (3400 kcal ED/kg), uma contendo 2% de levedura íntegra e outra ausente de levedura. As fêmeas desses dois tratamentos foram fecundadas naturalmente e as larvas, ao final da absorção do saco vitelino, foram alocadas em aquários de 3,5 L e alimentadas por 30 dias com três rações isoprotéicas (35% PD) e isoenergéticas (3280 kcal ED/kg): ausente de levedura; contendo 1% de levedura íntegra ou; 1% de levedura autolisada. Após abate, foram calculadas as seguintes variáveis de desempenho produtivo: biomassa final; ganho de peso; consumo de ração; conversão alimentar aparente; peso final; comprimento total; fator de condição corporal; altura média, e mortalidade. Foi analisado ainda, o teor de matéria seca, matéria mineral, proteína bruta e extrato etéreo da carcaça dos animais. Verificou-se interação significativa dos fatores analisados para todas as variáveis de desempenho produtivo, exceto para o consumo de ração. A levedura íntegra (2,0%) em dietas de matrizes ou na dieta de alevinos de tilápia-do-Nilo (1,0%) aumenta a sobrevivência dos alevinos.
This trial was conducted to evaluate dietary yeast Saccharomyces cerevisiae as pronutrient of Nile tilapia broodstock female and fingerling diets. The trial was conducted in two phases at São Paulo State University. Two groups of Nile tilapia broodstock female (734,47 ± 202,08 g), genealogy GIFT, were for 100 days fed with isoproteic (34% DP) and isoenergy (3400 kcal DE/kg) diets, one with 2% autolized yeast and the other with no yeast. The broodstock female from this treatment were naturally fecundated and its larvae, at the end of vitellinic sac absorption, were stocked into 3.5 L-aquarium and fed 30 days with three isoproteic (35% DP) and isoenergy (3280 kcal DE/kg) diets: with no yeast, containing 1% full yeast or 1% autolized yeast. After, the fingerling were killed and final biomass; weight gain; ration consumption; apparent feed conversion; final weight; total length; corporal condition factor; mean height and mortality were determined. Dry matter, ash, crude protein and ether extract from fish body were determined. There was interaction of analysed factors for all growth performance variables, except to feed intake. The full yeast (2,0%) in Nile tilapia broodstock female diets or in fingerling diets (1,0%) improvement fingerling survival.
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Koch, João Fernando Albers 1982. "Levedura como pronutriente em dietas de matrizes e alevinos de Tílápia-do-Nilo /." Botucatu : [s.n.], 2009. http://hdl.handle.net/11449/95265.
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Resumo: Objetivou-se avaliar a levedura Saccharomyces cerevisiae, como pronutriente em dietas para matrizes e alevinos de tilápia-do-Nilo, em experimento realizado em duas etapas na UNESP. Dois grupos de fêmeas reprodutoras de tilápia do Nilo (734,47 ± 202,08 g), variedade GIFT foram arraçoados por 100 dias com rações isoprotéicas (34% PD) e isoenergéticas (3400 kcal ED/kg), uma contendo 2% de levedura íntegra e outra ausente de levedura. As fêmeas desses dois tratamentos foram fecundadas naturalmente e as larvas, ao final da absorção do saco vitelino, foram alocadas em aquários de 3,5 L e alimentadas por 30 dias com três rações isoprotéicas (35% PD) e isoenergéticas (3280 kcal ED/kg): ausente de levedura; contendo 1% de levedura íntegra ou; 1% de levedura autolisada. Após abate, foram calculadas as seguintes variáveis de desempenho produtivo: biomassa final; ganho de peso; consumo de ração; conversão alimentar aparente; peso final; comprimento total; fator de condição corporal; altura média, e mortalidade. Foi analisado ainda, o teor de matéria seca, matéria mineral, proteína bruta e extrato etéreo da carcaça dos animais. Verificou-se interação significativa dos fatores analisados para todas as variáveis de desempenho produtivo, exceto para o consumo de ração. A levedura íntegra (2,0%) em dietas de matrizes ou na dieta de alevinos de tilápia-do-Nilo (1,0%) aumenta a sobrevivência dos alevinos.Abstract: This trial was conducted to evaluate dietary yeast Saccharomyces cerevisiae as pronutrient of Nile tilapia broodstock female and fingerling diets. The trial was conducted in two phases at São Paulo State University. Two groups of Nile tilapia broodstock female (734,47 ± 202,08 g), genealogy GIFT, were for 100 days fed with isoproteic (34% DP) and isoenergy (3400 kcal DE/kg) diets, one with 2% autolized yeast and the other with no yeast. The broodstock female from this treatment were naturally fecundated and its larvae, at the end of vitellinic sac absorption, were stocked into 3.5 L-aquarium and fed 30 days with three isoproteic (35% DP) and isoenergy (3280 kcal DE/kg) diets: with no yeast, containing 1% full yeast or 1% autolized yeast. After, the fingerling were killed and final biomass; weight gain; ration consumption; apparent feed conversion; final weight; total length; corporal condition factor; mean height and mortality were determined. Dry matter, ash, crude protein and ether extract from fish body were determined. There was interaction of analysed factors for all growth performance variables, except to feed intake. The full yeast (2,0%) in Nile tilapia broodstock female diets or in fingerling diets (1,0%) improvement fingerling survival.
Orientador: Luiz Edivaldo Pezzato
Coorientador: Margarida Maria Barros
Banca: Wilson Massamitu Furuya
Banca: Dirlei Antonio Berto
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Barbalho, Ricardo Luis do Carmo. "Suplementação de levedura hidrolisada (Hilyses®) nas dietas de frangos de corte." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-26052009-103850/.
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O objetivo deste trabalho foi avaliar a utilização da levedura hidrolisada como fonte de nucleotídeos para frangos de corte. As aves foram suplementadas com diferentes níveis de inclusão nas dietas iniciais de 1 a 14 dias de idade. Foram utilizados um total de 576 pintos da linhagem Ross 708, os quais foram distribuídos em 6 tratamentos com 8 repetições (12 aves por box). Os tratamentos consistiram da inclusão de 0, 2, 4, 6, 8 e 10 kg de levedura hidrolisada/tonelada de ração. A levedura hidrolisada foi adicionada na dieta no lugar do material inerte da ração. A dieta inicial foi fornecida na forma triturada enquanto as dietas de crescimento, final e de retirada foram fornecidas na forma de pellets. Durante todo o experimento o acesso à água e ração foi ad libitum. Todas as dietas foram feitas à base de milho, farelo de soja e gordura de frango e foram formuladas para atender as exigências nutricionais recomendadas pelo manual de recomendações nutricionais Ross 708. Aos 42 dias, as aves alimentadas com 1% de levedura hidrolisada tiveram maior peso corporal e ganho de peso quando comparadas aos demais tratamentos (P<0,05). Não houveram diferenças estatísticas entre os tratamentos para as variáveis mortalidade e densidade de vilos. Contudo aves que não foram suplementadas com levedura hidrolisada (tratamento controle) apresentaram menor profundidade de cripta e a suplementação de 1% de levedura resultou em maior altura de vilos. Aves as quais receberam dietas com 0,2% de inclusão de levedura hidrolisada apresentaram menor rendimento de peito que as aves que receberam os demais níveis de levedura, mas foram iguais as aves do tratamento controle. Contudo, o rendimento de carcaça, sassami e gordura abdominal não foram influenciados pelos tratamentos experimentais. Estes resultados demostraram a eficácia da utilização de levedura hidrolisada na dieta de frangos de corte no período de 1 a 14 dias sobre as características de produção.The objective of this work was to evaluate hydrolyzed yeast utilization as nucleotides source to broilers. Birds were supplemented with different inclusion levels on starter diets from 1 to 14 days of age. A total of five hundred seventy six Ross 708 chicks were allotted to 6 experimental treatments with 8 replications (12 broilers per pen). Birds were randomly distributed in following treatments: 0, 2, 4, 6, 8 and 10 kg hydrolyzed yeast/ton of feed. Hydrolyzed yeast was added to the test diet in place of filler. Starter diets were supplied in crumbled form while grower, finisher, and withdrawal were supplied in pellet form. Throughout experiment water and feed were supplied ad libitum. All diets were based on corn, soybean meal and poultry fat, and were formulated to achieve nutritional requirements from recommendations guide for Ross x Ross 708 broilers. At 42 d chicks fed 1% hydrolyzed yeast demonstrated higher body weight and body weight gain over birds fed other treatments (P<0.05). Mortality and villous density did not differ among treatments. However birds fed control treatment showed lower crypt depth and 1% hydrolyzed yeast supplementation promoted higher villous high. Birds fed 0.2% hydrolyzed yeast showed lower breast meat yield than birds received other yeast levels, but were equals to control treatment control. However, carcass and tender yield, and abdominal fat were not influenced by treatments. These results indicated efficacy of hydrolyzed yeast utilization on broiler diets from 1 to 14 on production characteristics.
Books on the topic "Dietary yeast"
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Crook, William G. The yeast connection: A medical breakthrough. 3rd ed. Jackson, Tenn: Professional Books, 1994.
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Crook, William G. The yeast connection: A medical breakthrough. New York: Vintage Books, 1986.
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Crook, William G. The yeast connection: A medical breakthrough. 2nd ed. Jackson, Tenn: Professional Books, 1985.
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The yeast connection: A medical breakthrough. 3rd ed. Jackson, Tenn: Professional Books, 1986.
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Crook, William G. Yeast Connection. Professional Books/Future Health, 1989.
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The Yeast Connection. 3rd ed. Professional Books, 1987.
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Crook, William G. Yeast Connection: A Medical Breakthrough. 2nd ed. Pelican Pub Co Inc, 1987.
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Health Benefits of Probiotics (Latest Research Showing Benefits for Digestion, Cholesterol, Yeast Infection, Immune System, Colon Cancer, Ulcers, etc). Bl Pubns, 2000.
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A. Cheraghi, H. Khosravinia, S.M. Mousavi, and B. Massori. Effects of dietary levels of yeast extracted β-glucans and α-mannans (AlphamuneTM) on performance of broiler chicken raised in normal and thermal-stressed conditions. Verlag Eugen Ulmer, 2014. http://dx.doi.org/10.1399/eps.2014.67.
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Xiaohan Li, Y.P. Chen, Y.F. Cheng, C. Wen, and Y.M. Zhou*. Effects of dietary supplementation with yeast cell wall, palygorskite and their combination on the growth performance, meat quality, muscular antioxidant ability and mineral element content of broilers. Verlag Eugen Ulmer, 2017. http://dx.doi.org/10.1399/eps.2017.181.
Full textBook chapters on the topic "Dietary yeast"
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Small, Gillian M., Igor V. Karpichev, and Yi Luo. "Regulation of Peroxisomal Fatty Acyl-CoA Oxidase in the Yeast." In Dietary Fat and Cancer, 157–66. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2670-1_13.
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Wei, Min, Federica Madia, Rafael de Cabo, and Valter D. Longo. "Aging and Dietary Restriction: The Yeast Paradigm." In Calorie Restriction, Aging and Longevity, 97–109. Dordrecht: Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8556-6_6.
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Ruiz Barrera, Oscar, Jaime Salinas-Chavira, and Yamicela Castillo Castillo. "Yeasts as Dietary Additives to Manipulate Ruminal Fermentation: Effect on Nutrient Utilization and Productive Performance of Ruminants." In Yeasts in Biotechnology. IntechOpen, 2019. http://dx.doi.org/10.5772/intechopen.82769.
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Wuyi, Wang, and Yang Linsheng. "Mitigation of Endemic Arsenocosis with Selenium: An Example from China." In Geology and Health. Oxford University Press, 2003. http://dx.doi.org/10.1093/oso/9780195162042.003.0013.
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Endemic arsenocosis (chronic arsenic poisoning) in China comes from two sources of arsenic (As). One source is drinking water, with As concentrations 2-40 times that of the state standard of 0.05 mg/l As. The second is smoke pollution from combustion of coal with high concentrations of As; this can be inhaled or ingested from smoke-contaminated food. Over 2,000,000 people live in areas of high geological As concentrations (Cao 1996), and more than 17,000 arsenocosis patients in 21 counties of five provinces or Autonomous Regions have been identified. Long-term exposure to As in air, diet, or drinking water can result in permanent and severe damage to health, including lesions of the skin, mucous membranes of the digestive, respiratory, circulatory, and nervous systems, and rhagades (skin cleft on palm and feet). Elevated As intake is also associated with skin, liver, and lung cancers (Centeno 2000, Liang 1999, Wang Lianfang 54-61 1997). At present, there are few studies of efficient measurement of treatment of endemic arsenocosis patients. Our study demonstrates that treatment of these patients with dietary selenium (Se) can cause both excretion (elimination) of As accumulated in the human body and remediation of some health damages. We report the results of this experiment. Data were collected on 3 test groups of people: 186 patients, from BaYinMaoDao Farm in Inner Mongolia suffering from endemic arsenocosis, were divided into a treatment group (100 patients) and a control group (86 patients). A third group, consisting of 70 families, received no treatment but drank ambient well water, >0.10 mg/l As. All participants had been exposed to high-As drinking water (>0.10 mg/l) since 1983. Throughout the experiment, water containing 0.05 mg/1 As was supplied for both treatment and control groups. Of the 186 patients, 100 were treated with Se-enriched yeast tablets, containing 100 μg Se/tablet. The treatment lasted 14 months. Treated patients received 100-200 μg Se/day. All patients were examined for clinical criteria of arsenocosis: characteristic pigmentation, depigmentation, hyperkeratosis, rhagades (skin cleft), and incidence of secondary symptoms of headaches, dizziness, thoracalgia (chest pain), numbness of hands or feet, convulsions, or lumbago.
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Dudley, Robert. "The Natural Biology of Dietary Ethanol, and its Implications for Primate Evolution." In Alcohol and Humans, 9–23. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0002.
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Ethanol derives from the fermentation of simple sugars, and fermentative yeasts are common within terrestrial ecosystems. Animals that routinely consume sugar-rich fruits and nectars thus chronically ingest low-level ethanol. The capacity to detect and follow ethanol plumes enables localization of ripe fruits and fermented nectars over long distances (as occurs in fruit flies); psychoactive responses to ethanol among vertebrate frugivores may increase net caloric gain during feeding via the aperitif effect. Paleogenetic reconstruction of enzymes involved in ethanol metabolism suggests sustained exposure of hominids (including the genus Homo) over the last 12 million years to dietary ethanol. Alcohol use by modern humans may thus derive from ancestral sensory biases associating ethanol consumption with nutritional reward (i.e. the ‘drunken monkey’ hypothesis). Detailed measurements of ethanol concentrations within fruit and nectar, together with behavioural, physiological, and genomic comparisons among frugivores and nectarivores, are now necessary to further test this hypothesis.
Conference papers on the topic "Dietary yeast"
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Vyrova, D. V., and I. S. Selezneva. "Isolation of beta-glucan from yeast and its use as a dietary supplement for low-fat yoghurt manufacturing." In PHYSICS, TECHNOLOGIES AND INNOVATION (PTI-2019): Proceedings of the VI International Young Researchers’ Conference. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134417.
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Goran, Siraj Muhammed Abdulla, Samad Sofy Omar, and Ayub Youns Anwer. "Assessment of yeast as a dietary additive on haematology and water quality of common carp in a recirculating aquaculture system." In 6TH INTERNATIONAL CONFERENCE AND WORKSHOPS ON BASIC AND APPLIED SCIENCES. Author(s), 2017. http://dx.doi.org/10.1063/1.5004300.
Full textReports on the topic "Dietary yeast"
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.
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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784