Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 1
Written by Oleg CHISELIȚA, Alina BEȘLIU, Natalia CHISELIȚA, Nadejda EFREMOVA, Elena TOFAN
In this study, 4 biologically active preparations obtained from wine yeast sediments are characterized according to their amino acid content and total antioxidant activity. As a result, it has been established that the preparations contain the full range of essential and immunoactive amino acids, the content of essential amino acids varies between 13.7-287.662 mg/100 ml and immunoactive 13.9-447.33 mg/100 ml. The study of the total antioxidant activity in the biologically active preparations obtained is within the limits of 33.4 ± 0.3-85.9 ± 0.9% inhibition, the maximum being obtained in the amino acid protein preparation SRM-AAP. In conclusion, we can mention that the obtained results indicate that the biologically active preparations obtained from the sediments of wine yeasts are rich in essential and immunoactive amino acids and have a high antioxidant activity, being attractive for implementation in agriculture, especially in animal husbandry, food and cosmetic industry.
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{simplepopup popup="false" name="Citation5"}CHISELITA O., BESLIU A., CHISELITA N., EFREMOVA N., TOFAN E. 2023, AMINO ACID COMPOSITION AND ANTIOXIDANT ACTIVITY OF BIOLOGICALLY ACTIVE PREPARATIONS OBTAINED FROM WINE YEAST SEDIMENTS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXVII, Issue 1, ISSN 2285-1364, 43-48. {/simplepopup}