Thermal stability of yeast hydrolysate as a novel anti-obesity material

Yooheon Park, Jae Hwan Kim, Hyun Sun Lee, Eun Young Jung, Hyunji Lee, Dong Ouk Noh, Hyung Joo Suh

Research output: Contribution to journalArticle

Abstract

We examined the thermal stability of yeast hydrolysates before and after ultrafiltration (UF) in vitro, and the anti-obesity activity of yeast hydrolysates before and after heat treatment in vivo. Yeast hydrolysate after UF showed significantly higher thermal stability than before UF. Yeast hydrolysates before and after UF showed 3 and 4 thermal transition peaks in their thermograms, respectively, and the total thermal denaturation enthalpies of yeast hydrolysates before and after UF were 69.5 and 36.5 J/g, respectively. For the anti-obesity activity study, yeast hydrolysates before and after heating were administered ad libitum with water to 7-week-old male SD rats. The administration of yeast hydrolysate (YH-control; no heat treatment, YH-1; heat treatment at 140 °C, and YH-2; heat treatment at 160 °C) significantly increased mRNA expression of cocaine- and amphetamine-regulated transcript (CART) compared with control rats (saline administration). However, there was no significant difference between the heat-treated groups and YH-control and there was no significant difference in neuropeptide Y expression between the heat-treated groups and YH-control. These results suggest that yeast hydrolysate can be use an anti-obesity material after heat treatment.

Original languageEnglish
Pages (from-to)316-321
Number of pages6
JournalFood Chemistry
Volume136
Issue number2
DOIs
Publication statusPublished - 2013 Jan 15

Fingerprint

thermal stability
hydrolysates
Yeast
obesity
Thermodynamic stability
Obesity
Hot Temperature
Yeasts
yeasts
Ultrafiltration
ultrafiltration
Heat treatment
heat treatment
heat
Rat control
amphetamine
cocaine
neuropeptide Y
Denaturation
Neuropeptide Y

Keywords

  • CART
  • NPY
  • Thermal stability
  • Yeast hydrolysate

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Thermal stability of yeast hydrolysate as a novel anti-obesity material. / Park, Yooheon; Kim, Jae Hwan; Lee, Hyun Sun; Jung, Eun Young; Lee, Hyunji; Noh, Dong Ouk; Suh, Hyung Joo.

In: Food Chemistry, Vol. 136, No. 2, 15.01.2013, p. 316-321.

Research output: Contribution to journalArticle

Park, Y, Kim, JH, Lee, HS, Jung, EY, Lee, H, Noh, DO & Suh, HJ 2013, 'Thermal stability of yeast hydrolysate as a novel anti-obesity material', Food Chemistry, vol. 136, no. 2, pp. 316-321. https://doi.org/10.1016/j.foodchem.2012.08.047
Park, Yooheon ; Kim, Jae Hwan ; Lee, Hyun Sun ; Jung, Eun Young ; Lee, Hyunji ; Noh, Dong Ouk ; Suh, Hyung Joo. / Thermal stability of yeast hydrolysate as a novel anti-obesity material. In: Food Chemistry. 2013 ; Vol. 136, No. 2. pp. 316-321.
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