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Food and Nutrition Sciences 2024年第6期15卷 484-497页

作者： David Briskey Haibo Zhang Zhixian Chen Amanda Rao RDC Clinical Brisbane Australia School of Health Science and Engineering Shanghai Engineering Research Center of Food Microbiology University of Shanghai for Science and Technology Shanghai China The Hubei Provincial Key Laboratory of yeast Function Angel Yeast Co. Ltd. Yichang China

Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at reducing incidence of URTIs as well as being a low risk for negative side effects. The current study aimed to examine the effects of yeast β-glucan (angel yeast) on cold and flu incidences and symptoms in healthy adults. Methods: Two hundred and thirty-one males and females aged 18 to 65 years old supplemented with either β-glucan or a placebo for 3-months. Participants completed a general health questionnaire every 4 weeks and in addition, if participants experienced any cold or flu symptoms, these were recorded daily (along with severity) until resolved or up to 2 weeks. Results: Supplementation with β-glucan reduced the self-reported severity of sore throats and improved sleep quality compared to the placebo group. conclusions: yeast β-glucan supplementation appears to be able to help reduce certain symptoms experienced during a cold or flu episode and is safe and well tolerated.

关键词： Beta-Glucan cold Flu Baker’s yeast

Study and Application of constructed Wetlands in Wastewater Treatment of Aquaculture

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Asian Agricultural Research 2018年第9期10卷 53-57,68页

作者： Yu ZHANG Yiran NIU Tianle LI Jidong ZHAN angel yeast co. Ltd.

As a new type of sewage treatment technology,constructed wetland has high water purification ability and is receiving wider and wider attention. This paper comprehensively introduced the concept,building,classificatio... 详细信息

关键词：人工湿地废水处理环境保护污染治理

Advances in xylooligosaccharides from grain byproducts:Extraction and prebiotic effects

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Grain & Oil Science and Technology 2022年第2期5卷 98-106页

作者： Feng Yan Shuangqi Tian Hu Chen Sensen Gao Xianyou Dong Ke Du college of Food Science and Technology Henan University of TechnologyZhengzhou 450001China Kemen Noodle Manufacturing co. Ltd.Changsha 410116China angel yeast co. Ltd.Yichang 443003China

Xylooligosaccharides(XOS)are mainly derived from lignocellulosic materials,such as rice husk,corn cobs,straw,wheat bran,wheat straw and other grain *** have become one of the functional oligosaccharides of great concern at home and abroad due to their beneficial functional properties,such as low calorie,high stability,poor digestibility and high performance in proliferating *** present,the XOS extraction methods from grain byproducts mainly include autohydrolysis,acidolysis and *** them,autohydrolysis has high requirements for equipment for achieving higher extraction rate and higher purity of products;and acidolysis can cause environmental pollution due to the usage of harmful *** is the most common method for the production of XOS because of its high convenience,high efficiency and no pollution;and the widely used enzyme is the xylanase from Aspergillus *** researches have showed that XOS can be utilized by probiotics such as Bifidobacteria and Lactobacillus to exert prebiotic effects,such as optimizing intestinal flora,promoting intestinal health,improving intestinal barrier,enhancing immune function,improving antioxidant capacity and so ***,XOS extracted from the grain byproducts contain a large amount of impurities,which limits their industrial application and makes it dif-ficult to control the product ***,XOS refining,separation and purification has become the key to their subsequent industrial *** paper reviewed the current status of XOS extraction technologies from various grain by-products,and also summarized the prebiotic effect of XOS to provide reference for industrial production of XOS and its wide application in prebiotics market,thereby facilitating utilization and development of grain byproducts.

关键词： XOS Extraction Grain byproducts Probiotics

Dietary supplementation of yeast cell wall improves the gastrointestinal development of weaned calves

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Animal Nutrition 2020年第4期6卷 507-512页

作者： Jian Ma Ali M.Shah Yaqun Shao Zhisheng Wang Huawei Zou Kun Kang Low Carbon Breeding Cattle and Safety Production University Key Laboratory of Sichuan Province Animal Nutrition InstituteSichuan Agricultural UniversityChengdu 611130China angel yeast co. Ltd.Yichang 443000China

The purpose of this study was to investigate the potential benefits of yeast cell wall(YCW)on the gastrointestinal development of weaned *** healthy Holstein male calves(BW=92±8.29 kg and 60±5 d of age)were randomly allocated into 2 groups:coN with no YCW,and YCW(accounted for0.16%of the basal diet).The dietary concentrate-to-roughage ratio was 40:*** the calves were fed regularly twice a day at 09:00 and 16:00 and had free access to *** experiment lasted for 60 *** results showed that calves fed YCW showed higher(Pcompared to *** the dorsal sac of the rumen,the muscularis thickness was thicker(Pcompared with coN *** villus height of YCW calves was higher(PcoN in the *** supplemented with YCW also showed a higher(Pcontents of secretory immunoglobulin A in the jejunum and ileum of *** conclusion,dietary supplementation with YCW could improve the gastrointestinal development of weaned calves.

关键词： Weaned calf yeast cell wall Ruminal histology Intestinal histology Intestinal barrier function Gastrointestinal development

Effects of Emulsifier on Fermentation Performance of Active Dry Wine yeast

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Asian Agricultural Research 2022年第3期14卷 58-61页

作者： Heng ZHANG Xianwu QIN Yafang SUN Wenjing YANG Jinjing ZHENG Yinhu XU Fa LU Hubei Key Laboratory of yeast Function Yichang 443003 China angel yeast co. ltd. Yichang 443003 China

[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed ***,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.

关键词： Wine Active dry yeast Emulsifier Fermentation rate

Calcium-chelating peptides from rabbit bone collagen:characterization,identification and mechanism elucidation

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Food Science and Human Wellness 2024年第3期13卷 1485-1493页

作者： Fuhuan Yuan Yu Fu Liang Ma Hankun Zhu Yong Yu Xin Feng Yi Sun Hongjie Dai Xin Liu Zhengfang Liu Yuhao Zhang college of Food Science Southwest UniversityChongqing 400715China Chongqing Key Laboratory of Speciality Food co-Built by Sichuan and Chongqing Chongqing 400715China Key Laboratory of Luminescence Analysis and Molecular Sensing(Southwest University) Ministry of EducationChongqing 400715China angel yeast co. Ltd.Yichang 443003China

This study aimed to characterize and identify calcium-chelating peptides from rabbit bone collagen and explore the underlying chelating *** peptides and calcium were extracted from rabbit bone by instant ejection steam explosion(ICSE)combined with enzymatic hydrolysis,followed by chelation reaction to prepare rabbit bone peptide-calcium chelate(RBCP-Ca).The chelating sites were further analyzed by liquid chromatography-tandem mass(LC-MS/MS)spectrometry while the chelating mechanism and binding modes were *** structural characterization revealed that RBCP successfully chelated with calcium ***,LC-MS/MS analysis indicated that the binding sites included both acidic amino acids(Asp and Glu)and basic amino acids(Lys and Arg),Interestingly,three binding modes,namely Inter-Linking,Loop-Linking and Mono-Linking were for the first time found,while Inter-Linking mode accounted for the highest proportion(75.1%),suggesting that chelation of calcium ions frequently occurred between two ***,this study provides a theoretical basis for the elucidation of chelation mechanism of calcium-chelating peptides.

关键词： Rabbit bone collagen peptide Peptide-calcium chelate Chelation mechanism Liquid chromatography-tandem mass(LC-MS/MS)

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Application of Active Dry yeast in Pigs

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Animal Husbandry and Feed Science 2009年第8期1卷 27-29页

作者： WANG Xue-dong LI Biao DAI Jin-jun Wuhan Polytechnic University Wuhan 430023 China angel yeast co. Ltd Yichang 443003 China

Active dry yeast is dried by a certain way or retains most of its fermentation capacity, and it does not contain any grains or animal microbial preparations of other fillers. Its main components are active yeast thallus with content ≥90% and a small amount of emulsifier. In pig production, active dry yeast can enhance animal appetite, feed intake, animal growth, hindgut fermentation, breeding environment and anti- stress capability of animals, or reduce feed coefficient, animal constipation, incidence of swine and the number of pathogens in feces to prevent piglets from diarrhea. Studies have been proved that high active dry yeast has a very good application effect on sows, piglets and growing -finishing pigs. Active dry yeast in use should be noted that it should be used up within 3 -6 months after being mixed with feed, while its dosage for pigs at different stages is as follows： nursery pigs of 500 -1 000 g/t complete feed; sows of 500 -800 g/t complete feed; fattening pigs of 250 -500 g/t complete feed. Active dry yeast is very sensitive to the hot and humid, and is also not used in granulated feed and extruded feed.

关键词： Active dry yeast Production performance Pig feeds

Active dry yeast supplementation improves the growth performance,rumen fermentation, and immune response of weaned beef calves

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Animal Nutrition 2021年第4期7卷 1352-1359页

作者： Jian Ma Cheng Wang Zhisheng Wang Guang Cao Rui Hu Xueying Wang Huawei Zou Kun Kang Quanhui Peng Bai Xue Lizhi Wang Yueming Zhu Xiaopeng Zhu Low Carbon Breeding Cattle and Safety Production University Key Laboratory of Sichuan Province Animal Nutrition InstituteSichuan Agricultural UniversityChengdu 611130China angel yeast co. Ltd.Yichang 443000China Zhangye comprehensive Experimental Station of National Yak and Beef Industrial Technology System Zhangye 734000China

The objective of this experiment was to investigate the potential benefits of active dry yeast(ADY)on the growth performance,rumen fermentation,nutrient digestibility,and serum parameters of weaned beef *** Simmental crossbred male calves(body weight=86.47±4.41 kg and 70±4 d of age)were randomly divided into 2 groups:control(coN)(fed basal ration)and ADY(fed basal ration and 5 g/d ADY per calf).The dietary concentrate-to-roughage ratio was 35:*** the calves were regularly provided rations 3 times a day at 07:00,13:00,and 19:00 and had free access to wate *** experiment lasted for 60 *** average daily gain of ADY group was higher(P=0.007)than that of the coN group,and the ratio of feed intake to average daily gain in the ADY group was reduced(P=0.022)as compared to the coN *** concentration of ruminal ammonia-N was higher(P=0.023)in the coN group than that in the ADY group,but an opposite trend of microbial protein was found between the 2 ***,the ruminal concentrations of propionate and butyrate were higher(PcoN *** fed ADY exhibited higher(Pcontents of glucose,glutathione peroxidase,superoxide dismutase,immunoglobulin A,immunoglobulin M,and interleukin 10 in the serum of calves,but an opposite trend was observed in malondialdehyde,interleukin 1 beta,and tumor necrosis factor alpha contents between the 2 *** conclusion,dietary supplementation with ADY could improve the growth performance,rumen fermentation,nutrient digestibility,antioxidant ability,and immune response of weaned beef calves.

关键词： Active dry yeast Weaned beef calf Growth performance Rumen fermentation Nutrient digestibility Immune response

yeast-based nucleotide supplementation in mother sows modifies the intestinal barrier function and immune response of neonatal pigs

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Animal Nutrition 2021年第1期7卷 84-93页

作者： Lumin Gao Chunyan Xie Xiaoxiao Liang Zhihong Li Biao Li Xin Wu Yulong Yin Key Laboratory of Agro-ecological Processes in Subtropical Region Institute of Subtropical AgricultureChinese Academy of SciencesNational Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry ProductionHunan Provincial Engineering Research Center for Healthy Livestock and Poultry ProductionChangshaHunan 410125China Hunan co-Innovation Center of Safety Animal Production College of Resources and EnvironmentHunan Agricultural UniversityChangsha 410128China Henan Zhongke Ground Food co. LtdZhengzhou 450001China The Hubei Provincial Key Laboratory of yeast Function Angel Yeast Co.LtdYichang 443003China Institute of Biological Resources Jiangxi Academy of SciencesNanchang 330096China

In the present study,we aimed to evaluate the effects of maternal yeast-based nucleotide(YN)sup-plementation on the intestinal immune response and barrier function in neonatal pigs,as well as the diarrhoea rate and growth performance in suckling ***-four late-gestation sows were assigned to the following groups:the coN(fed a basal diet)and YN groups(fed a basal diet with 4 g YN/kg diet).The experiment started on d 85 of gestation and ended on d 20 of *** rate and average daily gain of the piglets were recorded,and samples of blood and intestines from neonatal piglets were collected before they consumed colostrum during *** with the coN group,maternal YN supplementation increased the weaning weight of litter and decreased the diarrhoea rate(Pcompared with that in the coN group(Pcompared with that in the coN group(Pcompared with that in the coN group(P<0.05).Overall,maternal nucleotide supplementation improved the villus development and innate immunity of neonatal piglets during late *** may be associated with the decrease in diarrhoea and the increase in weaning weight of the litter of suckling piglets.

关键词： Nucleotide Diarrhoea Growth performance Sow Neonatal piglet

Taste mechanism of kokumi peptides from yeast extracts revealed by molecular docking and molecular dynamics simulation

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Journal of Future Foods 2022年第4期2卷 358-364页

作者： Jincui Chang Tao Feng Haining Zhuang Shiqing Song Min Sun Lingyun Yao Huatian Wang Feina Hou Jian Xiong Fan Li Pei Li Wenhui Zhu School of Perfume and Aroma Technology Shanghai Institute of TechnologyShanghai 201418China School of Health and Social Care Shanghai Urban Construction Vocational CollegeShanghai 201415China angel yeast co. Ltd.Yichang 443000China college of Food Science and Engineering Bohai UniversityJinzhou 121013China

Peptides have been used as flavors for decades,however,their tasting mechanism remains not entirely *** the present work,10 kokumi peptides identified in yeast extracts were selected as *** binding mechanism to calcium-sensitive receptors(CaSR)were investigated at molecular level by using molecular docking and molecular dynamics *** results showed that all kokumi peptides could bind to CaSR to form complexes,of whichγ-Glu-Cys-Gly(GSH),γ-Glu-Leu(EL)andγ-Glu-Tyr(EY)being the top 3 peptides with higher ***66,Ser147 and Ala168 may be the active sites of CaSR and interact with CaSR through hydrogen bonds;the different kokumi peptides and CaSR mainly rely on hydrogen bonding,electrostatic interaction and hydrophobic interaction to bind each *** study provides a theoretical reference for the interaction between kokumi peptides and their receptors.

关键词： Kokumi peptides yeast extracts Calcium-sensitive receptor Molecular docking Molecular dynamics simulation