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. 2025 Jul 27;14(15):2632.
doi: 10.3390/foods14152632.

Development of Supplements of Calcium Microencapsulated with Brewer's Spent Yeast Mannoproteins-Study of Gastrointestinal and Colonic Bioaccessibility

Marilin E Aquino  1 , Silvina R Drago  1 , Raúl E Cian  1
Affiliations

Development of Supplements of Calcium Microencapsulated with Brewer's Spent Yeast Mannoproteins-Study of Gastrointestinal and Colonic Bioaccessibility

Marilin E Aquino et al. Foods. .

Abstract

Calcium microcapsules were developed by spray-drying using mannoproteins (MPs) extracted from brewer's spent yeast, xanthan gum (XG), and maltodextrin as encapsulating materials. The formulas included 11 g of calcium, 24 g of MP, and 0, 2, 4, or 8 g of XG 100 g-1 solids, obtaining C1, C2, C3, and C4 microcapsules, respectively. Maltodextrin was added to complete 100 g of solids. Calcium intestinal (IB), colonic (CB), and total bioaccessibility (TB) were estimated after a simulated gastrointestinal digestion followed by in vitro colonic fermentation. The macromolecules of microcapsules interacted by ionic and hydrophobic forces. Microcapsules C1 and C2 showed a spherical shape. However, the addition of XG to the formulation contributed to the formation of concavities in the microcapsules. All microcapsules had higher IB than the control (CaCl2), probably due to the calcium-chelating peptides dialyzed from MP. Moreover, C1 and C2 showed the highest IB values (≈23%). However, C3 and C4 showed the highest CB values (≈11%), attributing this effect to the short-chain fatty acids produced during colonic fermentation. Finally, C1 and C2 showed the highest TB (31.8 ± 0.1 and 32.0 ± 0.4%, respectively). The use of MP allowed for obtaining a supplement with high calcium bioaccessibility.

Keywords: Saccharomyces cerevisiae; calcium dialyzability; glycoproteins; microcapsules; short-chain fatty acids; spray-drying.

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Conflict of interest statement

The authors declare that there are no conflicts of interest.

Figures

Figure 1
Figure 1
FPLC gel filtration profile of BSY mannoproteins (MPs).
Figure 2
Figure 2
FT-IR spectrum of BSY mannoproteins (MPs) (a), xanthan gum (XG) (b), maltodextrin (MD) (c), and CaCl2 (d) from 4000 to 400 cm−1.
Figure 3
Figure 3
Zeta potential of BSY mannoproteins (MPs), xanthan gum (XG), and maltodextrin (MD).
Figure 4
Figure 4
Scanning electron micrographs (SEM) of microcapsules (scale: 20 μm).
Figure 5
Figure 5
Zeta potential of microcapsules.
Figure 6
Figure 6
Surface hydrophobicity (a) and intrinsic fluorescence (b) of microcapsules. Different letters in (a) for the same microcapsule formulation mean significant differences (p < 0.05). Different letters in (b) mean significant differences between samples (p < 0.05).
Figure 7
Figure 7
FTIR spectrum of microcapsules from 4000 to 2000 cm−1 (a) and from 2000 to 400 cm−1 (b). Peak area with respect to total peak area from FTIR spectrum of microcapsules (c). Different letters in bars mean significant differences between samples (p < 0.05).
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