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Zhao Y, Han Z, Zhu X, Chen B, Zhou L, Liu X, Liu H. Yeast Proteins: Proteomics, Extraction, Modification, Functional Characterization, and Structure: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18774-18793. [PMID: 39146464 DOI: 10.1021/acs.jafc.4c04821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Proteins are essential for human tissues and organs, and they require adequate intake for normal physiological functions. With a growing global population, protein demand rises annually. Traditional animal and plant protein sources rely heavily on land and water, making it difficult to meet the increasing demand. The high protein content of yeast and the complete range of amino acids in yeast proteins make it a high-quality source of supplemental protein. Screening of high-protein yeast strains using proteomics is essential to increase the value of yeast protein resources and to promote the yeast protein industry. However, current yeast extraction methods are mainly alkaline solubilization and acid precipitation; therefore, it is necessary to develop more efficient and environmentally friendly techniques. In addition, the functional properties of yeast proteins limit their application in the food industry. To improve these properties, methods must be selected to modify the secondary and tertiary structures of yeast proteins. This paper explores how proteomic analysis can be used to identify nutrient-rich yeast strains, compares the process of preparing yeast proteins, and investigates how modification methods affect the function and structure of yeast proteins. It provides a theoretical basis for solving the problem of inadequate protein intake in China and explores future prospects.
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Affiliation(s)
- Yan Zhao
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Zhaowei Han
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Xuchun Zhu
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Bingyu Chen
- Graduate School of Agriculture, Kyoto University, Kyoto606-8502, Japan
| | - Linyi Zhou
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
| | - Xiaoyong Liu
- Henan Agricultural University, Zhengzhou, Henan 450002, China
| | - Hongzhi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100080, China
- College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550025, China
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Timira V, Chen X, Zhou P, Wu J, Wang T. Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry. Compr Rev Food Sci Food Saf 2024; 23:e13326. [PMID: 38572572 DOI: 10.1111/1541-4337.13326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 02/20/2024] [Accepted: 03/03/2024] [Indexed: 04/05/2024]
Abstract
A growing demand for sustainable, alternative protein sources that are nutrient-dense, such as microorganisms, and insects, has gradually evolved. When paired with effective processing techniques, yeast cells contain substantial substances that could supply the population's needs for food, medicine, and fuel. This review article explores the potential of yeast proteins as a sustainable and viable alternative to animal and plant-based protein sources. It highlights the various yeast protein extraction methods including both mechanical and non-mechanical methods. The application of nanoparticles is one example of the fast-evolving technology used to damage microbial cells. SiO2 or Al2O3 nanoparticles break yeast cell walls and disrupt membranes, releasing intracellular bioactive compounds. Succinylation of yeast protein during extraction can increase yeast protein extraction rate, lower RNA concentration, raise yeast protein solubility, increase amino acid content, and improve yeast protein emulsification and foaming capabilities. Combining physical and enzymatic extraction methods generates the most representative pool of mannose proteins from yeast cell walls. Ethanol or isoelectric precipitation purifies mannose proteins. Mannoproteins can be used as foamy replacement for animal-derived components like egg whites due to their emulsification, stability, and foaming capabilities. Yeast bioactive peptide was separated by ultrafiltration after enzymatic hydrolysis of yeast protein and has shown hypoglycemic, hypotensive, and oxidative action in vitro studies. Additionally, the review delves into the physicochemical properties and stability of yeast-derived peptides as well as their applications in the food industry. The article infers that yeast proteins are among the promising sources of sustainable protein, with a wide range of potential applications in the food industry.
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Affiliation(s)
- Vaileth Timira
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junjun Wu
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Tao Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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Rajput SD, Pandey N, Sahu K. A comprehensive report on valorization of waste to single cell protein: strategies, challenges, and future prospects. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:26378-26414. [PMID: 38536571 DOI: 10.1007/s11356-024-33004-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Accepted: 03/16/2024] [Indexed: 05/04/2024]
Abstract
The food insecurity due to a vertical increase in the global population urgently demands substantial advancements in the agricultural sector and to identify sustainable affordable sources of nutrition, particularly proteins. Single-cell protein (SCP) has been revealed as the dried biomass of microorganisms such as algae, yeast, and bacteria cultivated in a controlled environment. Production of SCP is a promising alternative to conventional protein sources like soy and meat, due to quicker production, minimal land requirement, and flexibility to various climatic conditions. In addition to protein production, it also contributes to waste management by converting it into food and feed for both human and animal consumption. This article provides an overview of SCP production, including its benefits, safety, acceptability, and cost, as well as limitations that constrains its maximum use. Furthermore, this review criticizes the downstream processing of SCP, encompassing cell wall disruption, removal of nucleic acid, harvesting of biomass, drying, packaging, storage, and transportation. The potential applications of SCP, such as in food and feed as well as in the production of bioplastics, emulsifiers, and as flavoring agents for baked food, soup, and salad, are also discussed.
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Affiliation(s)
- Sharda Devi Rajput
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India
| | - Neha Pandey
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India
| | - Keshavkant Sahu
- School of Studies in Biotechnology, Pt. Ravishankar Shukla University, Raipur, Chhattisgarh, 492 010, India.
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Lao H, Chang J, Zhuang H, Song S, Sun M, Yao L, Wang H, Liu Q, Xiong J, Li P, Yu C, Feng T. Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study. Food Funct 2024; 15:2459-2473. [PMID: 38328886 DOI: 10.1039/d3fo04487d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical field, holds significant potential for flavor enhancement. Kokumi peptides within yeast extracts were isolated through ultrafiltration and gel chromatography, followed by identification using liquid chromatography tandem mass spectrometry (LC-MS/MS). Two peptides, IQGFK and EDFFVR, were identified and synthesized using solid-phase methods based on molecular docking outcomes. Sensory evaluations and electronic tongue analyses conducted with chicken broth solutions revealed taste thresholds of 0.12 mmol L-1 for IQGFK and 0.16 mmol L-1 for EDFFVR, respectively, and both peptides exhibited kokumi properties. Additionally, through molecular dynamics simulations, the binding mechanisms between these peptides and the calcium-sensing receptor (CaSR) were explored. The findings indicated stable binding of both peptides to the receptor. IQGFK primarily interacted through electrostatic interactions, with key binding sites including Asp275, Asn102, Pro274, Trp70, Tyr218, and Ser147. EDFFVR mainly engaged via van der Waals energy and polar solvation free energy, with key binding sites being Asp275, Ile416, Pro274, Arg66, Ala298, and Tyr218. This suggests that both peptides can activate the CaSR, thereby inducing kokumi activity. This study provides a theoretical foundation and reference for the screening and identification of kokumi peptides, successfully uncovering two novel kokumi peptides derived from yeast extract.
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Affiliation(s)
- Haofeng Lao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Jincui Chang
- D.CO International Food Co., Ltd, Jiaozuo, 454850, People's Republic of China.
| | - Haining Zhuang
- School of Food and Tourism, Shanghai Urban Construction Vocational College, No. 2080, Nanting Road, Shanghai, 201415, People's Republic of China.
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Jian Xiong
- Angel Yeast Co., Ltd, Yichang 443000, People's Republic of China.
| | - Pei Li
- Angel Yeast Co., Ltd, Yichang 443000, People's Republic of China.
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
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Gao F, Li Q, Wei W, Wang Y, Song W, Yang X, Ji H, Zhou J, Xin Y, Tan Z, Pei J, Shi H. Preparation of Yeast Extract from Brewer's Yeast Waste and Its Potential Application as a Medium Constituent. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04885-8. [PMID: 38386145 DOI: 10.1007/s12010-024-04885-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
Yeast extract serves as a source of nutritional components essential for human dietary requirements, feed formulations, and the vital growth factors and nutrients necessary for microorganisms. However, the production cost of yeast extract using cultivated active dry yeast is relatively high. This study aims to utilize the autolysis of discarded yeast post beer brewing to produce yeast extract. The concentration, temperature, pH, and time conditions are systematically optimized. It reveals that the yield of amino nitrogen and solids in the extract was increased by 3.3% and 20.9% under the optimized conditions (1.2% wall-breaking enzyme, 1% yeast extract enzyme, and a hydrolysis time of 24 h) than that of the documented 4.03% and 69.05%. Additionally, a comparative analysis with commercially available yeast powder demonstrates that the yeast extract derived from this study adequately fulfills the nutritional requirements for microbial growth. Hence, the utilization of discarded beer yeast presents an opportunity for the valuable reclamation of waste yeast, showcasing promising potential applications.
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Affiliation(s)
- Feng Gao
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Qingfei Li
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Wei Wei
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Yutao Wang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Wancheng Song
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Xurui Yang
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Huai Ji
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Jia Zhou
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Ya Xin
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Zhongbiao Tan
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China
| | - Jianjun Pei
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210097, Jiangsu, China
| | - Hao Shi
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, 223003, Jiangsu, China.
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Phongphisutthinant R, Wiriyacharee P, Boonyapranai K, Ounjaijean S, Taya S, Pitchakarn P, Pathomrungsiyounggul P, Utarat P, Wongwatcharayothin W, Somjai C, Chaipoot S. Effect of Conventional Humid-Dry Heating through the Maillard Reaction on Chemical Changes and Enhancement of In Vitro Bioactivities from Soy Protein Isolate Hydrolysate-Yeast Cell Extract Conjugates. Foods 2024; 13:380. [PMID: 38338515 PMCID: PMC10855142 DOI: 10.3390/foods13030380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/18/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
This study investigated the formation of soy protein isolate hydrolysate-yeast cell extract (SPIH-YCE) conjugates through a humid-dry heating process and their impact on bioactivity. The incubation of SPIH-YCE samples at 60 °C and ~75% humidity for varying durations (0, 5, 10, 15, and 20 days) resulted in a significant decrease in reducing sugars and free amino acids, while the degree of glycation increased by approximately 65.72% after 10 days. SDS-PAGE analysis and size exclusion chromatography revealed the presence of peptides and glycoprotein molecules, with an increase in the distribution of larger peptide size chains. The conjugated SPIH-YCE (10 days) exhibited the highest antioxidant capacity compared to the other samples at different incubation times. A comparative study between SPIH-YCE (day 0) and SPIH-YCE after 10 days of incubation showed significantly higher anti-inflammatory and ACE inhibitory activities for the conjugates subjected to the humid-dry heating process. This suggests that SPIH-YCE conjugates could serve as an alternative substance with the potential to provide health benefits by mitigating or preventing non-communicable diseases (NCDs). This research highlights the importance of the Maillard reaction in enhancing bioactivity and offers insights into the alterations of the chemical structure of these conjugates.
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Affiliation(s)
- Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.T.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pairote Wiriyacharee
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.P.); (P.U.); (W.W.)
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand;
| | - Kongsak Boonyapranai
- Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.B.); (S.O.)
| | - Sakaewan Ounjaijean
- Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.B.); (S.O.)
| | - Sirinya Taya
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.T.)
| | | | | | - Patamaphorn Utarat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.P.); (P.U.); (W.W.)
| | | | - Chalermkwan Somjai
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand;
| | - Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.T.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
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Şen Yılmaz EB. Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp. Molecules 2023; 29:182. [PMID: 38202767 PMCID: PMC10780424 DOI: 10.3390/molecules29010182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/20/2023] [Accepted: 12/24/2023] [Indexed: 01/12/2024] Open
Abstract
Deepwater pink shrimp (Parapenaus longirostris) has a significantly high catch yield and is a highly important food source for human nutrition in terms of its nutritional value. The reduction of salt content in seafood products while preserving taste poses a significant challenge. The aim of this study is to reduce the NaCl ratio used in the shrimp marination process by substituting it with KCl and masking the resulting bitterness from KCl using natural flavor enhancers, such as yeast extracts. The marinated shrimp were prepared using 50% KCl instead of 50% NaCl. In order to mask the bitter taste caused by KCl and enhance the flavor, two different types of yeast extracts obtained from Saccharomyces cerevisiae were utilized in the formulation. Nutritional composition, Na and K contents, amino acid composition, color measurement, bacteriological quality, pH changes, and sensory evaluations were conducted to assess the impact of salt reduction and yeast extracts on the sensory, chemical, and physical attributes of the products. L-glutamic acid, L-alanine, L-aspartic acid, L-leucine, L-valine, and L-lysine were found to be higher in samples with Levex Terra yeast extract. Despite a 50% reduction in NaCl content, the addition of yeast extract led to an increase in the umami taste due to the elevation of amino acids present. Yeast extracts can offer a promising solution for enhancing the sensory qualities of seafood products with reduced salt content by conducting more detailed sensory development examinations.
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Sparviero S, Dicke MD, Rosch TM, Castillo T, Salgado-Lugo H, Galindo E, Peña C, Büchs J. Yeast extracts from different manufacturers and supplementation of amino acids and micro elements reveal a remarkable impact on alginate production by A. vinelandii ATCC9046. Microb Cell Fact 2023; 22:99. [PMID: 37170263 PMCID: PMC10176783 DOI: 10.1186/s12934-023-02112-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Accepted: 05/03/2023] [Indexed: 05/13/2023] Open
Abstract
BACKGROUND In research and production, reproducibility is a key factor, to meet high quality and safety standards and maintain productivity. For microbial fermentations, complex substrates and media components are often used. The complex media components can vary in composition, depending on the lot and manufacturing process. These variations can have an immense impact on the results of biological cultivations. The aim of this work was to investigate and characterize the influence of the complex media component yeast extract on cultivations of Azotobacter vinelandii under microaerobic conditions. Under these conditions, the organism produces the biopolymer alginate. The focus of the investigation was on the respiration activity, cell growth and alginate production. RESULTS Yeast extracts from 6 different manufacturers and 2 different lots from one manufacturer were evaluated. Significant differences on respiratory activity, growth and production were observed. Concentration variations of three different yeast extracts showed that the performance of poorly performing yeast extracts can be improved by simply increasing their concentration. On the other hand, the results with well-performing yeast extracts seem to reach a saturation, when their concentration is increased. Cultivations with poorly performing yeast extract were supplemented with grouped amino acids, single amino acids and micro elements. Beneficial results were obtained with the supplementation of copper sulphate, cysteine or a combination of both. Furthermore, a correlation between the accumulated oxygen transfer and the final viscosity (as a key performance indicator), was established. CONCLUSION The choice of yeast extract is crucial for A. vinelandii cultivations, to maintain reproducibility and comparability between cultivations. The proper use of specific yeast extracts allows the cultivation results to be specifically optimised. In addition, supplements can be applied to modify and improve the properties of the alginate. The results only scratch the surface of the underlying mechanisms, as they are not providing explanations on a molecular level. However, the findings show the potential of optimising media containing yeast extract for alginate production with A. vinelandii, as well as the potential of targeted supplementation of the media.
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Affiliation(s)
- Sarah Sparviero
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany
| | - Max Daniel Dicke
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany
| | - Tobias M Rosch
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany
| | - Tania Castillo
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
| | - Holjes Salgado-Lugo
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
- Programa Investigadoras e Investigadores por México del CONACyT, Consejo Nacional de Ciencia y Tecnología, 03940, Mexico City, México
| | - Enrique Galindo
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
| | - Carlos Peña
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Universidad Nacional Autónoma de México, Ave. Universidad 2001, Col. Chamilpa, 62210, Cuernavaca, Morelos, México
| | - Jochen Büchs
- Aachener Verfahrenstechnik - Chair of Biochemical Engineering, RWTH Aachen University, Bldg. NGP², Forckenbeckstr. 51, 52074, Aachen, Germany.
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Berzosa A, Delso C, Sanz J, Sánchez-Gimeno C, Raso J. Sequential extraction of compounds of interest from yeast biomass assisted by pulsed electric fields. Front Bioeng Biotechnol 2023; 11:1197710. [PMID: 37214279 PMCID: PMC10192903 DOI: 10.3389/fbioe.2023.1197710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 04/25/2023] [Indexed: 05/24/2023] Open
Abstract
One strategy to reduce cost and improve feasibility of waste-yeast biomass valorization is to obtain a spectrum of marketable products rather than just a single one. This study explores the potential of Pulsed Electric Fields (PEF) for the development of a cascade process designed to obtain several valuable products from Saccharomyces cerevisiae yeast biomass. Yeast biomass was treated by PEF, which affected the viability of 50%, 90%, and over 99% of S. cerevisiae cells, depending on treatment intensity. Electroporation caused by PEF allowed access to the cytoplasm of the yeast cell without causing total breakdown of the cell structure. This outcome was an essential prerequisite to be able to perform a sequential extraction of several value-added biomolecules from yeast cells located in the cytosol and in the cell wall. After incubating yeast biomass previously subjected to a PEF treatment that affected the viability of 90% of cells for 24 h, an extract with 114.91 ± 2.86, 7.08 ± 0.64, and 187.82 ± 3.75 mg/g dry weight of amino acids, glutathione, and protein, respectively, was obtained. In a second step, the extract rich in cytosol components was removed after 24 h of incubation and the remaining cell biomass was re-suspended with the aim of inducing cell wall autolysis processes triggered by the PEF treatment. After 11 days of incubation, a soluble extract containing mannoproteins and pellets rich in β-glucans were obtained. In conclusion, this study proved that electroporation triggered by PEF permitted the development of a cascade procedure designed to obtain a spectrum of valuable biomolecules from S. cerevisiae yeast biomass while reducing the generation of waste.
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Ma J, Sun Y, Meng D, Zhou Z, Zhang Y, Yang R. Yeast proteins: The novel and sustainable alternative protein in food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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11
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Tao Z, Yuan H, Liu M, Liu Q, Zhang S, Liu H, Jiang Y, Huang D, Wang T. Yeast Extract: Characteristics, Production, Applications and Future Perspectives. J Microbiol Biotechnol 2023; 33:151-166. [PMID: 36474327 PMCID: PMC9998214 DOI: 10.4014/jmb.2207.07057] [Citation(s) in RCA: 29] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/11/2022] [Accepted: 10/11/2022] [Indexed: 12/13/2022]
Abstract
Yeast extract is a product prepared mainly from waste brewer's yeast, which is rich in nucleotides, proteins, amino acids, sugars and a variety of trace elements, and has the advantages of low production cost and abundant supply of raw material. Consequently, yeast extracts are widely used in various fields as animal feed additives, food flavoring agents and additives, cosmetic supplements, and microbial fermentation media; however, their full potential has not yet been realized. To improve understanding of current research knowledge, this review summarizes the ingredients, production technology, and applications of yeast extracts, and discusses the relationship between their properties and applications. Developmental trends and future prospects of yeast extract are also previewed, with the aim of providing a theoretical basis for the development and expansion of future applications.
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Affiliation(s)
- Zekun Tao
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Haibo Yuan
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Meng Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Qian Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Siyi Zhang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Hongling Liu
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Yi Jiang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Di Huang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
| | - Tengfei Wang
- State Key Laboratory of Bio-Based Material and Green Papermaking (LBMP), Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China.,Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, Shandong, P.R. China
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12
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Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Abstract
Spent brewer’s yeast (SBY) is a byproduct of the brewing industry traditionally used as a feed additive, although it could have much broader applications. In this paper, a comprehensive review of valorization of SBY for the production of high-value products, new materials, and biofuels, as well as environmental application, is presented. An economic perspective is given by mirroring marketing of conventional SBY with innovative high-value products. Cascading utilization of fine chemicals, biofuels, and nutrients such as proteins, carbohydrates, and lipids released by various SBY treatments has been proposed as a means to maximize the sustainable and circular economy.
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13
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Spent Yeast Valorization for Food Applications: Effect of Different Extraction Methodologies. Foods 2022; 11:foods11244002. [PMID: 36553744 PMCID: PMC9777911 DOI: 10.3390/foods11244002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/01/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Over the years, synthetic biology has been growing with the use of engineered yeast strains for the production of sustainable ingredients to meet global healthcare, agriculture, manufacturing and environmental challenges. However, as seen from the brewing industry perspective, these processes generate a substantial amount of spent yeast that contains high nutritional value related to its high protein content, showing its potential to be used as an alternative protein source. Taking into account the rising demand for protein because of the growth in the global population, the present study aims to produce peptide-rich extracts by different potentially scalable and sustainable methodologies in a circular economy approach for the food and nutraceutical industries. The results demonstrated that extraction from genetically modified strains allowed the production of extracts with an excellent nutritional profile and low molecular weight peptides. Furthermore, autolysis was shown to be a potential sustainable approach for this production, though other green metrics need to be explored in order to establish this process at an industrial level.
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14
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Faustino M, Durão J, Pereira CF, Oliveira AS, Pereira JO, Pereira AM, Ferreira C, Pintado ME, Carvalho AP. Comparative Analysis of Mannans Extraction Processes from Spent Yeast Saccharomyces cerevisiae. Foods 2022; 11:foods11233753. [PMID: 36496561 PMCID: PMC9739389 DOI: 10.3390/foods11233753] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/11/2022] [Accepted: 11/19/2022] [Indexed: 11/23/2022] Open
Abstract
Mannans are outstanding polysaccharides that have gained exponential interest over the years. These polysaccharides may be extracted from the cell wall of Saccharomyces cerevisiae, and recovered from the brewing or synthetic biology industries, among others. In this work, several extraction processes-physical, chemical and enzymatic-were studied, all aiming to obtain mannans from spent yeast S. cerevisiae. Their performance was evaluated in terms of yield, mannose content and cost. The resultant extracts were characterized in terms of their structure (FT-IR, PXRD and SEM), physicochemical properties (color, molecular weight distribution, sugars, protein, ash and water content) and thermal stability (DSC). The biological properties were assessed through the screening of prebiotic activity in Lactobacillus plantarum and Bifidobacterium animalis. The highest yield (58.82%) was achieved by using an alkaline thermal process, though the correspondent mannose content was low. The extract obtained by autolysis followed by a hydrothermal step resulted in the highest mannose content (59.19%). On the other hand, the extract obtained through the enzymatic hydrolysis displayed the highest prebiotic activity. This comparative study is expected to lay the scientific foundation for the obtention of well-characterized mannans from yeast, which will pave the way for their application in various fields.
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Affiliation(s)
- Margarida Faustino
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Joana Durão
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
- Correspondence: (J.D.); (C.F.P.)
| | - Carla F. Pereira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Correspondence: (J.D.); (C.F.P.)
| | - Ana Sofia Oliveira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Joana Odila Pereira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Ana M. Pereira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Carlos Ferreira
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal
| | - Manuela E. Pintado
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana P. Carvalho
- Escola Superior de Biotecnologia, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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15
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Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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17
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Li Q, Zhang L, Arneborg N, Lametsch R. Influence of growth medium and yeast species on the formation of γ-glutamyl peptides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Eom SJ, Park J, Kang M, Lee NH, Song K. Use of ultrasound treatment to extract mannan polysaccharide from
Saccharomyces cerevisiae. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Su Jin Eom
- Food Convergence Research Division Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
| | - Jong‐Tae Park
- Department of Food Science and Technology Chungnam National University Daejeon Republic of Korea
| | - Min‐Cheol Kang
- Food Convergence Research Division Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
| | - Nam Hyouck Lee
- Food Convergence Research Division Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
| | - Kyung‐Mo Song
- Food Convergence Research Division Korea Food Research Institute Wanju‐gun Jeollabuk‐do Republic of Korea
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19
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Olivares-Galván S, Marina M, García M. Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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20
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Oliveira AS, Ferreira C, Pereira JO, Pintado ME, Carvalho AP. Spent brewer's yeast (Saccharomyces cerevisiae) as a potential source of bioactive peptides: An overview. Int J Biol Macromol 2022; 208:1116-1126. [PMID: 35331792 DOI: 10.1016/j.ijbiomac.2022.03.094] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 02/23/2022] [Accepted: 03/15/2022] [Indexed: 11/05/2022]
Abstract
Bioactive peptides become popular in several economic sectors over the years as they have demonstrated important biological benefits in digestive, immune, cardiovascular, and nervous human systems. Although many commercial peptides are chemically synthesized, they can also be obtained from natural protein sources such as spent brewer's yeast (Saccharomyces cerevisiae). The recovery of this fermentation by-product for production of functional ingredients is an important step in the increasingly demand to implement and promote a circular economy-based industry. Bioactive peptides can be found in protein-rich extracts produced from S. cerevisiae, and several studies have described their positive impact of human body. In this line, the present review highlights and discuss the reported biological properties of S. cerevisiae bioactive peptides in terms of antihypertensive, antioxidant and antimicrobial effects, although other bioactivities are also described. Concerning the growing interest in yeast protein-rich products by agri-food and cosmetic sectors, some of the products currently on the market are also pointed out and their potential source is discussed.
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Affiliation(s)
- Ana Sofia Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Carlos Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal Unipessoal Lda, Portugal.
| | - Joana Odila Pereira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal Unipessoal Lda, Portugal.
| | - Manuela E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana P Carvalho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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21
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Afroz MM, Kashem MNH, Piash KMPS, Islam N. Saccharomyces Cerevisiae as an Untapped Source of Fungal Chitosan for Antimicrobial Action. Appl Biochem Biotechnol 2021; 193:3765-3786. [PMID: 34406627 DOI: 10.1007/s12010-021-03639-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 08/10/2021] [Indexed: 01/01/2023]
Abstract
Despite being widely available, Saccharomyces cerevisiae has not been widely explored for direct extraction of chitosan biopolymer for antimicrobial applications. In our study, S. cerevisiae from Baker's yeast and Aspergillus niger from moldy onion extracts are studied as alternative sources of chitosan; and S cerevisiae chitosan tested for antimicrobial efficacy. The properties of S. cerevisiae chitosan are compared with moldy onion chitosan and shrimp chitosan extracted from shrimp shells. Chitosan extracted from S. cerevisiae is tested for antimicrobial efficacy against Staphylococcus Aureus. The maximum yields of fungal chitosan are 20.85 ± 0.35 mg/g dry S. cerevisiae biomass at 4th day using a culture broth containing sodium acetate, and 16.15 ± 0.95 mg/g dry A. niger biomass at 12th day. The degree of deacetylation (DD%) of the extracted fungal chitosan samples from S. cerevisiae and A. niger is found to be 63.4%, and 61.2% respectively, using Fourier Transform Infrared Spectroscopy. At a concentration of 2 g/L, S. cerevisiae chitosan shows the maximum inhibition zone diameter of 15.48 ± 0.07 mm. Baker's yeast S cerevisiae biomass and A. niger from moldy onions has not been previously explored as a source of extractible fungal chitosan. This study gives insight that S. cerevisiae and A. niger from agricultural or industrial wastes could be a potential biomass source for production of the chitosan biopolymer. The S. cerevisiae chitosan displayed effective antimicrobial properties against S aureus, indicating the viablitiy of S cerevisae as a resource for extraction of high-quality chitosan.
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Affiliation(s)
- Md Masirul Afroz
- Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh
- Department of Chemical Engineering, University of Wyoming, Laramie, WY, USA
| | - Md Nayeem Hasan Kashem
- Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh
- Department of Chemical Engineering, Texas Tech University, Lubbock, TX, USA
| | | | - Nafisa Islam
- Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh.
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22
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Comparative study on the nutrient digestibility of diets containing brewer’s yeast products processed by different techniques fed to T-cannulated growing pigs. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.114981] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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24
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Spent Brewer's Yeast as a Source of Insoluble β-Glucans. Int J Mol Sci 2021; 22:ijms22020825. [PMID: 33467670 PMCID: PMC7829969 DOI: 10.3390/ijms22020825] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 01/10/2021] [Accepted: 01/11/2021] [Indexed: 01/19/2023] Open
Abstract
In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.
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25
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Abstract
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the end of the bulk fermentation. A small amount of it is used to start the next batch of fermentation; however, the majority of the spent yeast is discarded. This discarded yeast is high in nutrients, in particular proteins, vitamins and minerals, as well as containing functional and biologically active compounds such as polyphenols, antioxidants, β-glucans and mannoproteins. At present, BSY is mainly used in animal feed as a cheap and readily available source of protein. This review explores alternative, value-added applications for brewer’s spent yeast including nutritional ingredients, functional food additives as well as non-food applications. A major challenge in the utilization of BSY in food for human consumption is the high level of RNA. An excess of RNA in the diet can lead to an increase in uric acid in the bloodstream, potentially causing painful health conditions like gout. This issue can be overcome by RNA degradation and removal via additional treatment, namely heat treatment and enzymatic treatment. There is potential for the use of BSY ingredients in various food applications, including meat substitutes, bakery products and savory snacks.
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26
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Marson GV, de Castro RJS, Belleville MP, Hubinger MD. Spent brewer's yeast as a source of high added value molecules: a systematic review on its characteristics, processing and potential applications. World J Microbiol Biotechnol 2020; 36:95. [PMID: 32583032 DOI: 10.1007/s11274-020-02866-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Accepted: 06/08/2020] [Indexed: 01/10/2023]
Abstract
Development of new strategies to add-value to agro-industrial by-products are of environmental and economical importance. Innovative and low-cost sources of protein and bioactive peptides have been explored worldwide. Spent brewer's yeast (SBY) is the second most relevant by-product from the brewing industry, and despite its nutritional (about 50% protein, dry weight) and technological potential, it is still underused or needs to be disposed of. SBY cells need to be disrupted to release intracellular and cell wall proteins. This procedure has been performed using autolysis, glass bead milling, enzymatic hydrolysis and ultrasound processing. Enzymatic treatment is usually performed without prior purification and is a challenging process, which involves multiple factors, but has been successfully used as a strategy to add value to agro-industrial by-products. Scope and approach: in this review, we particularly focused on enzymatic hydrolysis as a strategy to promote SBY valorisation, illustrating the state-of-the-art processes used to produce protein extracts from this material as well as exploring fundamental concepts related to the particularities of yeast cell disruption and protein hydrolysis. Furthermore, innovative applications of value-added yeast by-products in food, biotechnological and pharmaceutical industries are presented and discussed. Key findings and conclusions: the discovery of valuable compounds found in spent yeasts as well as the development of new processing methodologies have been widening the possibilities of reuse and transformation of SBY as an ingredient and innovative matrix. Once released, yeast proteins and peptides may be applied as an innovative non-animal protein source or a functional and bioactive ingredient.
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Affiliation(s)
- Gabriela Vollet Marson
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France. .,Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil.
| | - Ruann Janser Soares de Castro
- Department of Food Science, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
| | - Marie-Pierre Belleville
- Institut Européen des Membranes, Université de Montpellier, CNRS, ENSCM, UM, CC 047, 2 Place Eugène Bataillon, 34095, Montpellier, France
| | - Miriam Dupas Hubinger
- Laboratory of Process Engineering, Department of Food Engineering, School of Food Engineering, UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP, 13083-862, Brazil
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27
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Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102340] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Gomes TA, Zanette CM, Spier MR. An overview of cell disruption methods for intracellular biomolecules recovery. Prep Biochem Biotechnol 2020; 50:635-654. [DOI: 10.1080/10826068.2020.1728696] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Tatiane Aparecida Gomes
- Food Engineering Postgraduate Program, Department of Chemical Engineering, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Cristina Maria Zanette
- Food Engineering Postgraduate Program, Department of Chemical Engineering, Federal University of Paraná (UFPR), Curitiba, Brazil
- Food Engineering Department, Midwestern State University (UNICENTRO), Guarapuava, Brazil
| | - Michele Rigon Spier
- Food Engineering Postgraduate Program, Department of Chemical Engineering, Federal University of Paraná (UFPR), Curitiba, Brazil
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29
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Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5020051] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the composition of the spent yeast from the brewing process. In pilot fermentations, the time of cropping (primary fermentation, lagering) of the spent yeast and the original gravity (12 ˚P, 16 ˚P, 20 ˚P) of the fermentation medium was varied, and four alternative non-Saccharomyces yeast strains were compared with two commercial Saccharomyces yeast strains. In addition, spent yeast was contaminated with the beer spoiler Lactobacillus brevis. The general nutrient composition (total protein, fat, ash) was investigated as well as the proteinogenic amino acid spectrum, the various folate vitamers (5-CH3-H4folate, 5-CHO-H4folate, 10-CHO-PteGlu, H4folate, PteGlu) and the biological activity (reduction, antioxidative potential) of a mechanically (ultrasonic sonotrode) and an autolytically produced yeast extract. All the investigated ingredients from the yeast extract were influenced by the composition of the spent yeast from the brewing process. The biodiversity of the spent yeast from the brewing process therefore directly affects the content of physiologically valuable ingredients of a yeast extract and should be taken into consideration in industrial manufacturing processes.
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30
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Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03237-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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