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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. [PMID: 39146464 DOI: 10.1021/acs.jafc.4c04821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [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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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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Lv J, Yao L, Liang Y, He S, Zhang S, Shi T, Gong L, Li H, Li Y, Yu T, Zhang Y. Synergistic effect of yeast integrated with alkyl polyglucose for short-chain fatty acids production from sludge anaerobic fermentation. BIORESOURCE TECHNOLOGY 2022; 364:128092. [PMID: 36229007 DOI: 10.1016/j.biortech.2022.128092] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/30/2022] [Accepted: 10/04/2022] [Indexed: 06/16/2023]
Abstract
An efficient strategy for short-chain fatty acid (SCFA) production from sludge anaerobic fermentation was proposed with the combination of yeast and alkyl polyglucose (APG). It revealed that the synergetic effect of yeast and APG could boost the SCFA concentration to the maximum value of 2800.34 mg COD/L within 9 days at 0.20 g/g suspended solids (SS) yeast and 0.20 g/g SS APG, which was significantly higher than that of its counterparts. Interestingly, the sludge solubilization, the biodegradability of fermentation substrate, as well as the acidification of hydrolyzed products, was evidently improved in the coexistence of APG and yeast. The activities of hydrolytic enzymes and acetate kinase were also stimulated, whereas the coenzyme F420 was inhibited. The synergetic effect of yeast and APG used in this work enriches the study of carbon resource recovery from sludge anaerobic fermentation.
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Affiliation(s)
- Jinghua Lv
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China.
| | - Lirong Yao
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Yuge Liang
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Siqi He
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Shujia Zhang
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Tianyu Shi
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Li Gong
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Hailong Li
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Yunbei Li
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Tonghuan Yu
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
| | - Yanzhuo Zhang
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environment and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang 453007, PR China
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