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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