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Abstract A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The continuous enhancement of national health awareness has led to the continuous expansion of the market capacity of sports nutrition food. However, factors such as severe product homogenization and lack of innovation have limited the development of the industry. Yeast proteins have high nutritional value, abundant in essential amino and branched-chain amino acid, with slow digestion characteristics. At present, it is mainly used in food processing as protein supplement and muscle recovery supplements, which can enhance the nutritional value of protein in food, partially replace the use of whey protein, and extend the sense of satiety. Thus, the application of yeast proteins in sports nutrition food is promising. This paper introduces the functions of common nutrients, nutritional characteristics and application status of yeast proteins, and then analyzes and summarizes the application prospects of yeast protein in sports nutrition food, providing ideas for the innovative development of sports nutrition food.

A growing demand for sustainable, alternative protein sources that are nutrientdense, such asmicroorganisms, 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 aswell 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. [ABSTRACT FROM AUTHOR]

Different protein sources can impact gut microbiota composition and abundance, and also participate in health regulation. In this study, mice were gavaged with yeast protein (YP), soybean protein isolate (SPI), and whey protein isolate (WPI) for 28 days. Body weights showed similar patterns across different protein administration groups. The ileum in YP-supplemented mice exhibited good morphology, and tight-junction (TJ) proteins were slightly upregulated. Immunoglobulin (Ig)A, IgM, and IgG levels in the ileum of different protein groups were significantly increased (p < 0.05). Interleukin (IL)-10 levels were significantly increased, whereas IL-6 levels were significantly reduced in the YP group when compared with the control (C) (p < 0.05). Glutathione peroxidase (GSH-Px) levels in the ileum were significantly increased in the YP group (p < 0.05). These results indicate that YP potentially improved intestinal immunity and inflammatory profiles. The relative abundances of Parabacteroides, Prevotella, and Pseudobutyrivibrio in the YP group were more enriched when compared with the C and SPI groups, and Parabacteroides was significantly upregulated when compared with the WPI group (p < 0.05). Overall, the results indicate that YP upregulates the beneficial bacteria and improves ileal immunity and anti-inflammatory capabilities. [ABSTRACT FROM AUTHOR]

Betanin, a water-soluble colorant, is sensitive to light and temperature and is easily faded and inactivated. This study investigated the formation of yeast protein-chitooligosaccharide-betanin complex (YCB) induced by ultrasound treatment, and evaluated its protective effect on the colorant betanin. Ultrasound (200–600 W) increased the surface hydrophobicity and solubility of yeast protein, and influenced the protein’s secondary structure by decreasing the α-helix content and increasing the contents of β-sheet and random coil. The ultrasound treatment (200 W, 15 min) facilitated binding of chitooligosaccharide and betanin to the protein, with the binding numbers of 4.26 ± 0.51 and 0.61 ± 0.06, and the binding constant of (2.73 ± 0.25) × 105 M−1 and (3.92 ± 0.10) × 104 M−1, respectively. YCB could remain the typical color of betanin, and led to a smaller and disordered granule morphology. Moreover, YCB exhibited enhanced thermal-, light-, and metal irons (ferric and copper ions) -stabilities of betanin, protected the betanin against color fading, and realized a controlled release in simulated gastrointestinal tract. This study extends the potential application of the fungal proteins for stabilizing bioactive molecules.

Yeast protein is a kind of high quality protein, which is green, healthy, safe and efficient. In animal green farming, yeast protein as a new alternative protein, effectively alleviates protein resources shortage and environment pressure problem, and improves breeding economic benefits and ecological benefits. The article summarizes nutritional value, application of yeast protein in livestock, poultry and aquatic animals production, to provide reference for the further application and development of yeast protein in animals production. [ABSTRACT FROM AUTHOR]

Single-cell ingredients (SCI) are considered promising nutrient sources which are produced using environmentally friendly biotechnological processes. The aim of the current study was to evaluate the replacement of fishmeal, plant protein sources, and fish oil with SCI in organic feeds for European sea bass (Dicentrarchus labrax). Bacterial protein, yeast protein, and microalgae were used to replace fishmeal trimmings, soya bean meal, and fish oil from trimmings. Triplicate groups (30 fish per replicate) of European sea bass (14.4 ± 2.4 g) were fed the experimental diets for 71 days. The results showed that the incorporation of SCI at all levels of inclusion significantly enhanced nutrient digestibility. Additionally, growth performance parameters were not affected by SCI inclusion, exhibiting similar or improved values. Moreover, a tendency for improved anterior and posterior gut structure was observed and a significant increase of lysozyme activity at the two highest inclusion levels of SCI was determined. Overall, the results showed that the inclusion of SCI at 15% (bacterial: yeast: algae—9.4: 4.7: 1) is possible without compromising any of the parameters evaluated. According to these findings, a higher substitution of fishmeal trimmings, plant protein sources, and fish oil from trimmings with SCI in organic diets for European sea bass (D. labrax) can be further evaluated in future studies. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sacharomyces cerevisiae contains about 45% protein but lacks some essential amino acids like methionine. Methionine promotes the growth of yeast and inhibits autophagy. We methionized yeast for 48hrs at 28°C and thereafter used it in the formulation of novel diets for hybrid African catfish "heteroclarias". The diets varied in the inclusion of methionine: Sacharomyces cerevisiae as follows; F1, 0:250; F2, 200:50; F3,150:100; F4, 100:150; F5, 50:200, and F6, 250:0. Hybrid catfish were stocked at 20 fish per aquaria, subjected to 12D:12L photoperiods and were fed ad libitum for 86 days. Hybrids that received feed F5 (200gyeast:50g Meth), had the highest SGR, 2.86±0.05 % day-1, lowest FCR F2, 1.04±0.08, highest weight gain 264.96±0.73g, highest PER 5.92±0.07 and highest DFI of 2.95±01g day-1. Conversely the hybrid fed diets F2 (200gMeth:50g yeast), had the lowest SGR of 0.97±0.01% day-1, highest FCR of 2.53±0.01, lowest weight of 35.03±7.52g, lowest PER 0.80±0.02 and lowest DFI of 0.47±0.02g day-1. All analyzed hematobiochemical indices were optimal for catfish fed F5 (200gyeast:50g Meth) and poorest for those fed F2(200gMeth:50g yeast). Results suggest that 50g kg-1 methionine inclusion and methionization of yeast is optimal and yields best growth, nutrient utilization and hematological parameters in diets of hybrid African catfish. [ABSTRACT FROM AUTHOR]

This article investigated the effects of yeast protein (YP) on gel rheology, texture, and 3D printability of tapioca starch and the feasibility of Principal component analysis (PCA) and support vector machine (SVM) algorithms for classification and prediction of printability. The results indicated that increasing YP content enhanced the viscosity, storage and loss moduli, and hardness, thereby improving extrudability and supportability of 3D printing. The addition of 15% YP exhibited the best 3D printing performance, but excessively high YP addition hindered ink extrusion. PCA analysis based on rheological and texture indices categorized the ink's 3D printing performance into four classes: poor support and low printing accuracy; good support but low printing accuracy; good support and high printing accuracy; and non-smooth extrusion. Furthermore, SVM algorithm used texture data to predict printability classification, with the highest prediction accuracy (91.67%) achieved at polynomial kernel among four different kernel functions. These results confirm that YP can serve as a potential ink for 3D printing and underscore SVM's efficacy in predicting ink's 3D printing performance. • YP enhanced 3D printing accuracy by regulating extrudability and supportability. • YP improved rheological properties and texture by regular molecular arrangement. • The inks 3D printability can be classified into four categories by PCA analysis. • SVM models can accurately predict ink printing performance based on texture data. • The poly kernel function had the highest prediction accuracy of 91.67%. [ABSTRACT FROM AUTHOR]

Yeast, identified as a microorganism, boasts a considerable protein content, positioning yeast protein as a highly promising alternative in the quest for sustainable protein sources. The primary aim of this study is to evaluate the protein quality of yeast protein and compare it with animal proteins (whey concentrate/isolate proteins) and plant proteins (soy, wheat, pea proteins). Notably, yeast protein exhibits the highest ratio of indispensable/dispensable amino acids (IAAs/DAAs, 0.91). However, in both in vivo and in vitro digestion experiments, yeast protein demonstrated lower true protein digestibility (TPD) and true ileal digestibility (TID) compared to other proteins. Despite this, the yeast protein's amino acid score (AAS, 1.37 for >3 years), protein digestibility-corrected amino acid score (PDCAAS, 100 % for >3 years), and digestibility-corrected amino acid score (DIAAS, 82.42 % for >3 years) of yeast protein surpassed those of plant proteins, yet remained lower than animal proteins primarily due to its lower digestibility. [Display omitted] • The protein and amino acid digestibility were measured based on growing rats and in vitro method using the INFOGEST protocol. • The protein quality of yeast protein was compared with common dietary animal and plant proteins. • Yeast protein possessed balanced amino acid composition and low digestibility. • Yeast can serve as a candidate for balancing the amino acid profile of plant-based foods. [ABSTRACT FROM AUTHOR]

This study aimed to unravel the peptide profiles of six distinct yeast protein samples and identify novel umami peptides within them. Peptide characteristics analysis support the proposition that yeast protein peptide pools represent exceptional reservoirs of umami peptides. Nine potential umami peptides were screened using the iUmami_SCM, UMPred-FRL, Umami_YYDS, Umami-MRNN, Innovagen, Expasy-ProtParam, and ToxinPred tools. Peptides AGVEDVY, LFEQHPEYRK, AFDVQ, GPTVEEVD, NVVAGSDLR, ATNGSR, and VEVVALND (1 mg/mL) were confirmed to possess umami taste, and the first five peptides exhibited significant umami-enhancing effects on 0.35 % monosodium glutamate. Molecular docking indicated that peptide residues His, Arg, Tyr, Asp, Gln, Thr, Ser, and Glu primarily bound to His71, Ser107/109/148, Asp147/218, and Arg277 of T1R1 and Ser104/146, His145, Asp216, Tyr218, and Ala302 of T1R3 through hydrogen bonds. This study enriches the umami peptide repository for potential food additive use and establishes a theoretical foundation for exploring taste compounds in yeast proteins and their broader applications. • Peptidomics analysis of six yeast proteins was conducted using nano-LC-MS/MS. • Seven of the nine virtually screened peptides exhibited a confirmed umami taste. • AGVEDVY, LFEQHPEYRK, AFDVQ, GPTVEEVD, and NVVAGSDLR had umami-enhancing effects. • Peptide residues H, R, Y, D, Q, T, S, E are mainly bound to receptors via H-bonds. • Residues H, S, D, R, Y in T1R1/3 are particularly vital for umami taste perception. [ABSTRACT FROM AUTHOR]

Single-cell ingredients (SCI) are considered promising nutrient sources which are produced using environmentally friendly biotechnological processes. The aim of the current study was to evaluate the replacement of fishmeal, plant protein sources, and fish oil with SCI in organic feeds for European sea bass (Dicentrarchus labrax). Bacterial protein, yeast protein, and microalgae were used to replace fishmeal trimmings, soya bean meal, and fish oil from trimmings. Triplicate groups (30 fish per replicate) of European sea bass (14.4 ± 2.4 g) were fed the experimental diets for 71 days. The results showed that the incorporation of SCI at all levels of inclusion significantly enhanced nutrient digestibility. Additionally, growth performance parameters were not affected by SCI inclusion, exhibiting similar or improved values. Moreover, a tendency for improved anterior and posterior gut structure was observed and a significant increase of lysozyme activity at the two highest inclusion levels of SCI was determined. Overall, the results showed that the inclusion of SCI at 15% (bacterial: yeast: algae—9.4: 4.7: 1) is possible without compromising any of the parameters evaluated. According to these findings, a higher substitution of fishmeal trimmings, plant protein sources, and fish oil from trimmings with SCI in organic diets for European sea bass (D. labrax) can be further evaluated in future studies.

Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of in vitro digestibility indicated that YP (84.91 ± 0.52%) was a high-quality protein. Moreover, YP has a higher thermal stability and relatively stable low apparent viscosity, which provides ample possibility for its application in food processing and in foods for people with swallowing difficulties. This study provides theoretical basis in the potential of YP as an alternative protein source.

Yarrowia lipolytica yeast is well known to be able to synthesize citric acid (CA) in large amounts. This study deals with CA biosynthesis, the production of biomass, as well as the accumulation and composition of proteins and lipids in Y. lipolytica VKM Y-2373 grown in media with glucose at different concentrations of ammonium sulfate (from 2 to 10 g/L). It was found that these concentrations of nitrogen source are limiting for the growth of Y. lipolytica and that nitrogen deficiency is the main cause of CA excretion. At the high concentration of (NH4)2SO4 (10 g/L), the accumulation of cell biomass, biomass yield (YX/S), and protein concentration was higher than in the medium with 2 g/L ammonium sulfate by 4.3 times, 143%, and 5.1 times, respectively. CA was accumulated in meaningful quantities only in media containing 3–10 g/L (NH4)2SO4 with the maximum concentration of CA (99.9 g/L) at 4 g/L ammonium sulfate. Also of interest is the technological mode with 6 g/L (NH4)2SO4, which is characterized by high productivity (1.11 g/L × h). It should be noted that biomass contains large amounts of essential amino acids and unsaturated fatty acids and can be used in food biotechnologies and agriculture. [ABSTRACT FROM AUTHOR]

Yeast is a significant source of protein and is already used in food; this study explored different proportions (0:1, 1:9, 2:8, 3:7, 4:6, 5:5) of yeast protein and soybean protein as raw materials to prepare meat analogue (MA). Amino acid analysis showed an increase in the total content of amino acids and the content of essential amino acids. At the same time, as the content of yeast protein increased, the levels of unsavory volatile compounds in MA decreased. In addition, the intensity of the UV–visible absorption peak of MA gradually increased as the yeast protein content increased from 0 to 30%; however, when the yeast protein content was >30%, the intensity of the absorption peak gradually decreased. Meanwhile, the addition of YP increased the exposure of tryptophan residues and surface hydrophobicity in MA but had no significant effect on the surface hydrophobicity of MA. In short, YP has its unique advantages as the raw material protein for MA production. • The inclusion of yeast protein enhances the amino acid content in meat analogues. • Increased yeast protein reduced unsavoury volatile compounds in meat analogues. • Increased yeast protein leads to changes in the protein structure of meat analogues. [ABSTRACT FROM AUTHOR]

There may be close links among yeast protein (Saccharomyces cerevisiae) supplementation, gut microbiota and skeletal muscle aging. In present study, nineteen-month-old mice received yeast protein (1.0 g/kg/d) for three months by gavage. Histological and ultrasonographical improvements in muscle as well as an increase in myofiber size were observed after yeast protein supplementation. Moreover, yeast protein activated Akt/mTOR/4E-BP1 pathway and regulated myogenic regulatory factors (Myog, Myf4, Myf5, and Myod1) to promote muscle protein synthesis and muscle regeneration and differentiation. Meanwhile, alpha and beta diversities as well as the ratio of Firmicutes and Bacteroidetes were elevated after yeast protein supplementation. Changes in the abundance of gut microbiota after yeast protein supplementation were significantly correlated with glycan biosynthesis and metabolism, amino acid metabolism and lipid metabolism, closely involved in the process of muscle aging. Hence, yeast protein supplementation could contribute to ameliorating muscle aging, which may be associated with gut microbiota.

Yeast protein (YP) has high production efficiency and comprehensive nutritional value compared to soy protein isolate (SPI). However, relatively higher proportion of YP replaces SPI seriously affect the structure of extrudates in the production of meat analogues. This study investigated starch addition (amylose/amylopectin) on the structure of YP-SPI extrudates with higher YP proportion and formation mechanism by using closed cavity rheometer simulated the high-moisture extrusion process (mixing, melting, cooling, and extrudates). The proportions of YP:SPI:amylose:amylopectin were set as 5:5:0:0, 5:4:1:0, 5:4:0:1, and 5:4:0.5:0.5. Starch addition could improve the structure formation of extrudes, but the improvement effect varied depending on the type of starch. Compared to amylose, incorporating amylopectin significantly enhanced the fibrous degree of extrudates and improved their tensile resistance. Furthermore, small amplitude oscillatory shear (SAOS) was used to establish texture map. In the mixing and melting zones, amylose decreased the miscibility of protein and starch phase, while amylopectin had positive effect on the integrity and uniformity of protein network. Amylopectin could transform the extrudates into a "mushy" state, contributing to reconstruct protein network. Large amplitude oscillatory shear (LAOS) demonstrated amylopectin had higher energy dissipation ratio in the cooling zone, indicating the uniform "phase separation" facilitated the formation of fiber structure of extrudates. This study provides technical reference for the preparation of high-moisture extrudates using YP as a substitute for SPI based on starch type addition. [Display omitted] • Starch addition could improve the structure formation of yeast-soy protein high-moisture extrudates, while the improvement effect varied depending on the type of starch. • Compared to amylose, incorporating amylopectin significantly enhanced the fiber degree of extrudates and improve their tensile resistance. • Relationship between phase distribution and rheological properties (small and large amplitude oscillatory shear) of extrudates was studied for exploring the formation mechanism of fiber structure during high-moisture extrusion. [ABSTRACT FROM AUTHOR]

This study aimed to rapidly develop novel umami peptides using yeast protein as an alternative protein source. Yeast protein hydrolysates exhibiting pronounced umami intensity were produced using flavorzyme under optimum conditions determined via a sensory-guided response surface methodology. Six out of 2138 peptides predicted to possess umami taste by composite machine learning and assessed as nontoxic, nonallergenic, water-soluble, and stable using integrated bioinformatics were screened as potential umami peptides. Sensory evaluation results revealed these peptides exhibited multiple taste attributes (detection threshold: 0.37 ± 0.10-1.1 ± 0.30 mmol/L), including umami. In light of the molecular docking outcomes, it is inferred that hydrogen bond, hydrophobic, and electrostatic interactions enhanced the theoretically stable binding of peptides to T1R1/T1R3, with their contributions gradually diminishing. Hydrophilic amino acids within T1R1/T1R3, especially Ser, may play a particularly pivotal role in binding with umami peptides. Future research will involve establishing heterologous cell models expressing T1R1 and T1R3 to delve into the cellular physiology of umami peptides. Peptide sequences (FADL, LPDP, and LDIGGDF) also had synergistic saltiness-enhancing effects; to overcome the limitation of not investigating the saltiness enhancement mechanism, comprehensive experiments at the molecular and cellular levels will also be conducted. This study offers a rapid umami peptide development framework and lays the groundwork for exploring yeast protein taste compounds.

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.

Finding alternative sources of protein is a solution to the shortage of protein caused by societal, environmental, and health concerns. Due to its environmental friendliness, sustainability, and high protein content characteristics, yeast protein (YP) could be a possible alternative protein source. In this paper, the processing properties of YP are examined and contrasted with those of soy protein isolate (SPI), pea protein isolate (PPI), and wheat gluten (WG). The YP was made by fermentation of Saccharomyces cerevisiae , centrifugation to remove nucleic acids, evaporation and concentration, and spray drying. In terms of nutrition, YP had the highest quantity of amino acids (75.91 g/100 g) and included all essential amino acids. It has excellent food processing properties, including foaming (42.5%), emulsification (14.24 m2/g), and thermal stability, but low solubility and fat absorption (0.92 g/g). The current findings highlight that YP could be a promising source of protein for various food applications. [Display omitted] • Functional properties of plant proteins and YP were compared for the first time. • YP contained all essential amino acids and was rich in methionine and lysine. • YP had better foaming and emulsification properties than plant proteins. • There is potential for using YP as a replacement protein. • The study provides theoretical guidance for the application of YP processing. [ABSTRACT FROM AUTHOR]

This paper investigated the effect of yeast protein (YP)-fat replacement on the nutritional composition, spatial structure, gel performance, and sensory quality of emulsified sausages. YP is enriched with essential amino acids (36.49 g/100 g), which improved the nutritional quality of sausages whereas reducing its fat content. Moreover, YP could absorb water and fat, thus the YP-added sausages exhibiting an amount-dependent increase in emulsion stability and water migration. The microstructure illustrated that YP acted as a filler to improve structural homogeneity and compactness of the pork gel network. And YP-fat replacement could significantly enhance the hardness, gel strength and elasticity of sausages whereas decreasing the viscosity. Additionally, at partial or full YP-fat replacement (25–100%), the YP-added sausages scored higher in odor and texture, as well as better antioxidant stability than controls. Overall, YP can be employed as a new fat substitute for the preparation of healthy and nutritional sausages, while maintaining the sensory quality. • Yeast protein (YP) improved texture, gel strength and viscoelasticity of sausages. • Replacing sausage fat with YP reduced energy value and improved nutritional value. • YP-fat replacement samples exhibited an amount dependence on water migration. • YP filling, water-absorbing and swelling effects reinforced pork network structure. • YP-fat replacement sausages had better emulsion stability and acceptable sensory. [ABSTRACT FROM AUTHOR]

Solubility is a necessary condition for proteins to exert their functional properties. To expand the application of yeast protein (YP) in food production, the action of ultrasound-assisted pH shift on the solubility of YP was investigated. The solubility of YP increased significantly with ultrasound-assisted pH-shift treatment, especially the protein yield reached 83.82 ± 3.08% for the sample with an ultrasound power of 60% and an ultrasound time of 30 min (U60-pH12-30). In contrast, the yield and solubility of soluble YP showed less improvement with alkaline shift or ultrasound alone. Ultrasound-assisted pH shift treatment significantly increased the content of β-sheet, free sulfhydryl groups, and disulfide bonds, and the samples had a loose and disordered microstructure compared to the treatment alone. In addition, the combined treatment considerably minimized the particle size of the protein and increased the solubility, foaming properties, and surface hydrophobicity (H 0) value, especially the H 0 of U60-pH12-30, which showed the highest value (451.70 ± 25.66). In summary, ultrasound-assisted pH shift treatment could significantly enhance protein solubility, thereby increasing the amount of soluble protein and improving protein processing properties. [Display omitted] • Ultrasound-pH shift treatment effectively increased soluble yeast protein content. • Combined treatment improved emulsifying and foaming properties of yeast protein. • A new method to improve the functional properties of yeast protein. • The mechanism for improving functional properties of yeast protein was revealed. • Modified yeast protein has a loose structure. [ABSTRACT FROM AUTHOR]

In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.

Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hydrolysis has been effectively uesed to generate peptides; however, studies on the potential applications of different types of enzymes to produce yeast protein hydrolysates remain limited. This study investigated the effects of endo- (alcalase and neutrase) and exotype (flavourzyme and prozyme 2000P) enzyme treatments on yeast protein. Endotype enzymes facilitate a higher hydrolysis efficiency in yeast proteins than exotype enzymes. The highest degree of hydrolysis was observed for the protein treated with neutrase, which was followed by alcalase, prozyme 2000P, and flavourzyme. Furthermore, endotype enzyme treated proteins exhibited higher solubility than their exotype counterparts. Notably, the more uniform particle size distribution was observed in endotype treated yeast protein. Moreover, compared with the original yeast protein, the enzymatic protein hydrolysates possessed a higher content of β-sheets structures, indicating their higher structural stability. Regardless of enzyme type, enzyme treated protein possessed a higher total free amino acid content including essential amino acids. Therefore, this study provides significant insights into the production of protein hydrolysates as an alternative protein material., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

Abstract Converting waste bioresources into energy materials is a significant project in the increase of additional economic value. We herein report beer yeast protein derived hierarchical mesoporous carbon and successfully used as the electrode material on symmetrical capacitor. The preparation of hierarchical mesoporous carbon is made by carbonizing waste diatomites after adsobing beer yeast protein in the process of beer filteration. The porous diatomites play the role of constructing three dimensional porous carbons. Deep pyrolysis of diatomite at high temperature enables readily to transfer the adsorbed yeast protein into porous carbon. The hierarchical mesoporous carbon obtained at 800 °C show the single electrode capacitance of up to 300 F g−1. The assembled symmetrical capacitor delivers a high initial capacitance of 170 F g−1 at a current density of 1 A g−1 in 6 M KOH electrolyte. It still retains 84% capacity retention even after 10000 times cycling. We believed that the simple and effective strategy will provides a new application direction for the reutilization and the improved additional economic value of waste diatomite from brewery. Graphical abstract The hierarchical mesoporous carbon derived from waste diatomites were used as the capacitor electrodes and displayed comparable capacitive performances. Image 1 Highlights • Waste diatomites were converted into mesoporous carbon for symmetrical capacitor. • The mesoporous carbon showed hierarchical and porous graphitized structure. • The assembled symmetrical capacitors possess comparable capacitive performances. [ABSTRACT FROM AUTHOR]

The purpose of this study was to develop a novel edible scaffold by utilizing yeast proteins, which could partially replace collagen and produce hypoallergenic, odorless, and highly nutritious cell-cultured meat that meets the demands of a more significant number of consumers. The scaffold comprised proanthocyanidins, dialdehyde chitosan, collagen, and different proportions of yeast proteins (YP). The results indicated that the scaffold possessed excellent mechanical properties and biocompatibility, and supported cell proliferation and myogenic differentiation. Additionally, we evaluated the texture characteristics of the cultured meat models and traditional beef and discovered that the YP30 cultured meat model had similar springiness and chewiness as beef. Subsequently, further analyzed the similarity between the cultured meat models and traditional beef in appearance, taste, and nutrition. Further results illustrated that the yeast protein cultured meat model exhibited a complete model structure and comparable color and taste to beef after frying. Moreover, it was concluded that the protein content of the YP30 cultured meat model was closer to that of beef. These findings suggested that the edible scaffold using yeast proteins has enormous potential to facilitate the sustainable development of the cell-cultured meat industry. • Yeast protein partially replaced collagen and developed a novel edible scaffold. • Yeast protein scaffold produced hypoallergenic, odorless, and highly nutritious cultured meat. • Yeast protein cultured meat model exhibited a comparable color and taste to beef after frying. [ABSTRACT FROM AUTHOR]

Emulsions play a pivotal role in food and related industries, yet oil-in-water (O/W) emulsions, a staple emulsion, are plagued by instability issues like aggregation, flocculation, and gravitational separation during storage. Stabilizing these emulsions has often involved the use of proteins or polysaccharides. Within this context, this research delves into comparing two distinctive stabilization strategies for emulsions. The yeast protein (YP), chitooligosaccharide (COS), and betanin were employed to formulate a complexation emulsion (CE) using a complex coacervation method, and a bilayer emulsion (BE) through a layer-by-layer method. The effects of these divergent methods on the emulsion's physicochemical properties, microscopic structure, and the stability of betanin was assessed. The findings indicate that the yeast protein-chitooligosaccharide-betanin (YCB) emulsion prepared using the layer-by-layer method demonstrated the smallest droplet size and the greatest absolute ζ-potential. After a storage period of seven days, this emulsion showed the lowest emulsification index, indicating excellent storage stability. In tandem, an increase in apparent viscosity was observed, with the emulsion exhibiting weak gel-like behavior. The incorporation of betanin has improved the physical stability of emulsions, and concurrently, the emulsion presented an improved storage stability of betanin. These results provide insightful perspectives for the development of emulsions based on bilayer interfaces, contributing to the expansion of novel fungal protein applications in the fields of emulsion technology, food processing, and the stabilization of bioactive molecules. [Display omitted] • The methods for preparing complexation/bilayer emulsions were investigated. • The effect of preparation techniques on emulsion properties was evaluated. • The influence of emulsion on the storage stability of betanin was assessed. • The storage stability of the YCB bilayer emulsion was highlighted. • A strategy for stabilizing colorants using a YCB bilayer emulsion was presented. [ABSTRACT FROM AUTHOR]

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Yeast protein (YP) has generated significant interest due to its potential for high production efficiency and nutritional value. This study investigated the effects of YP ratios (0–50%) on the formation mechanism of extrudates prepared by YP and soy protein isolate (SPI) during high-moisture extrusion and their in vitro dynamic digestive properties. Extrudates containing 40% YP had the most abundant fiber structures. Combined segmental sampling and closed cavity rheometer (CCR) simulated the extrusion process (mixing, melting, cooling, and extrudate) found that YP was dispersed throughout the SPI network structure in both the mixing and melting zones, and YP as a separate phase transformed SPI into a "mushy" state, facilitating the development of intermolecular forces and promoting the reconstruction of the protein network in the cooling zone. Additionally, in vitro dynamic gastrointestinal digestion has shown that extrudates with high YP content had higher gastric emptying rates and produced digestates with smaller particles. Extrudates containing 30% YP exhibited the highest essential amino acid index (EAAI). Overall, this finding provides a promising strategy for production of meat analogues with high quality using yeast protein. [Display omitted] • High moisture extrusion of yeast protein (YP) and soy protein isolate (SPI) was studied. • Extrudates with 40% YP had the most abundant fiber structures. • Extrudates containing 30% YP exhibited the highest essential amino acid index during in vitro dynamic gastrointestinal digestion. • YP provided a promising strategy for production of meat analogues with high quality. [ABSTRACT FROM AUTHOR]

Carbohydrate polymers can induce the fibrous structure formation of meat analogues during high-moisture extrusion (HME). In this study, meat analogues were prepared using HME (60% moisture) from yeast protein (YP) and konjac glucomannan (KGM) blends. The impact of KGM (0, 1, 2, 4%, wet basis) addition on the textural, rheological, thermal, and structural properties of high-moisture meat analogues (HMMA) was investigated. The results indicated that KGM strengthened the hardness and chewiness and adjusted the formation and orientation of fibrous structures in HMMA. When the content of KGM reached 1%, the texture of HMMA was optimal. The rheological and thermal results showed that an appropriate KGM content (<4%) enhanced the structure of HMMA, which is consistent with the textural results. In addition, the structural results (ultraviolet–visible spectroscopy, fluorescence spectroscopy, Fourier transform infrared spectroscopy, surface hydrophobicity, disulfide bond content, and X-ray diffraction) demonstrated that KGM increased the protein aggregation, β-sheet structure, S–S bond content, and ordered degree of HMMA, which were closely related to its texture and fibrous structure. The formation mechanism of KGM-induced fibrous structures in HMMA was preliminary clarified by the protein structure results. Moreover, the study suggested that YP in combination with KGM can be used to produce HMMA with a rich fibrous structure. [Display omitted] • The protein source of high-moisture meat analogues (HMMA) is fully yeast protein. • Konjac glucomannan (KGM) can adjust the orientation of fibrous structures in HMMA. • This study found that KGM raises the ordered structure content in yeast protein. • The formation mechanism of KGM-induced fibrous structures is investigated. [ABSTRACT FROM AUTHOR]

Yeast protein is a kind of yeast-source high-quality complete protein. The coexistence of bioactive molecules with yeast protein may influence its physicochemical property. This study discussed the interaction mechanism of yeast protein with two bioactive molecules, the hydrophobic curcumin and the hydrophilic epigallocatechin gallate (EGCG). Results indicated that curcumin and EGCG could interact with yeast protein with different binding stoichiometric numbers (0.8109 ± 0.0695 and 2.7248 ± 0.2422) and binding constants ((3.8152 ± 0.0078) × 104 and (1.1875 ± 0.0440) × 105), respectively. Both EGCG and curcumin decreased the α-helix content while increased the β-sheet proportion, and co-binding remarkably reduced the α-helix proportion relative to the single ligand binding. The co-binding of these two compounds decreased the association extent of the yeast protein, which in turn reduced the diameter of yeast protein-EGCG-curcumin complex. The binding of EGCG with yeast protein improved the thermal stability of curcumin. Moreover, the co-binding improved the emulsification stability of yeast protein, and curcumin exhibited a more remarkable effect in improving the foamability. This work provides a theoretical basis for clarifying the interaction mechanisms of hydrophobic/hydrophilic molecules with yeast protein, and extends the potential applications of the novel fungus protein sources for food function enhancement and bioactive molecule stabilization. [Display omitted] • Curcumin and EGCG bind to yeast protein (YP) with different binding stoichiometry. • EGCG and curcumin cause the structural change of YP by increasing the β-sheet content. • Co-binding of EGCG with YP effectively improve the thermal stability of the curcumin. • Curcumin and EGCG improve the foamability and emulsibility of YP to different extent. [ABSTRACT FROM AUTHOR]

• This is the first study of producing meat analogues with yeast protein. • Yeast protein can improve the fibrous structure of meat analogues. • Yeast protein makes meat analogues brighter and whiter. • The β-sheet structure content is the highest with 40 g/100 g yeast protein content. In this study, yeast and soy protein at different ratios (0:1, 1:9, 2:8, 3:7, 4:6, and 5:5) were used to produce meat analogues (MA) via high-moisture extrusion. According to color analysis, the addition of yeast protein (YP) increased the lightness of MA from 43.12 ± 0.26 (the control) to 50.37 ± 0.46 (50 g/100 g, dry basis). Textural results indicated that when the YP content was 40 g/100 g (dry basis), the hardness, chewiness, and fibrous degree of MA reached the maximum (523.94 ± 11.91 N, 724.55 ± 22.89 N, and 2.06 ± 0.15, respectively), which were higher than the control (419.63 ± 7.52 N, 618.02 ± 14.82 N, and 1.43 ± 0.03, respectively). Furthermore, YP increased the free water ratio, S S bond, and total β-sheets structure content, while reducing the β-turn structure content and thermal stability of MA. Overall, YP is a promising protein source for preparing high-quality MA. [ABSTRACT FROM AUTHOR]

[Display omitted] • Yeast protein (YP) replaces up to 50% of pea protein isolate for meat analogues (MAs). • Obvious fibrous structures were formed in MAs with appropriate YP content (≤30 %). • YP increased the lightness and hardness of MAs. • YP can be a promising protein for producing high-quality MAs. The demand of meat analogues (MAs) is consistently increasing. The protein materials for MAs are primarily soy, pea, and wheat protein which can not completely meet the growing demand. Hence, this study is focused on the preparation of MAs with up to 50 % yeast protein (YP) instead of pea protein isolate (PPI). In the present study, 0 %, 10 %, 30 %, and 50 % YP powder in dry matter basis were combined with PPI; then the mixtures were used to prepare MAs with fibrous structures using high-moisture extrusion (55 % moisture). The involvement of YP significantly enhanced the hardness of MAs (P < 0.05). The optical and microstructural images illustrated that when YP ratio reached 30 %, obvious fibrous structures still were observed in MAs. Furthermore, MAs containing YP became whiter, which is conducive to reprocessing. With an increase in YP, the bound water content, sheet structures, and exposure of tryptophan residues in MAs increased, whereas the free water content, β-turn, and random coil structures decreased. Analysis of thermal and rheological behaviors indicated that YP lowered the denaturation temperature of MAs and the viscosity of protein dispersions, which was related to the formation of protein aggregates. Overall, YP can be used to prepare MAs and regulate the fibrous structure in MAs by acting on protein conformations. [ABSTRACT FROM AUTHOR]

O valor nutritivo da farinha de mandioca enriquecida com bioproteínas (Saccharomyces cerevisiae), associada a misturas habitualmente consumidas por populações carentes, foi avaliado em ratas Wistar (n=30, 100 a 120 dias de idade). Os animais foram divididos em 3 grupos e acasalados recebendo água e dietas "ad libitum", de três tipos: feijão, arroz, farinha de mandioca enriquecida (FAFL17); feijão, arroz e farinha de mandioca (FAFM13) e caseína a 17% de proteína (CAS17). Na gestação e lactação mediram-se o ganho de peso e a ingestão alimentar. O número de filhotes por ninhada foi registrado ao nascimento, padronizando 7 filhotes por grupo. O ganho de peso foi acompanhado até o desmame (21 dias), quando 2 filhotes por ninhada foram selecionados e observados quanto ao consumo de ração, comprimento de cauda e ganho de peso até os 70 dias de idade. No fígado e cérebro foram determinados os pesos úmidos, relativos e o teor de proteínas. Numa amostra do fígado realizou-se a histopatologia. No sangue, foram dosados os teores de hemoglobina, hematócrito e proteína. O Coeficiente de Eficácia Alimentar (CEA) foi avaliado. Estatisticamente utilizou-se a ANOVA e o Teste de Tukey. A dieta FAFL17 não exerceu influência sobre o ganho de peso das gestantes e lactantes, entretanto, os filhotes deste grupo obtiveram, em quase todos os parâmetros, valores superiores aos do grupo FAFM13 e, em sua maioria, inferiores ao CAS17. Os valores de hemoglobina foram semelhantes entre FAFM13 e FAFL17. A histopatologia evidenciou padrões normais nos três grupos. Os dados sugerem que a farinha de mandioca enriquecida com bioproteínas (Saccharomyces cerevisiae) promove melhoria da mistura alimentarUse of a diet containing yeast protein (Saccharo-myces cerevisiae): effects upon pregnancy, lactation and the development of rats. The nutritive value of manioc flour (Manihot esculenta) enriched with yeast protein (Saccharomyces cerevisiae) added to a food mixture most frequently consumed by low-income populations was assessed in female Wistar rats (n=30; 100-120 days old). Animals were divided into three groups, mated and had free access to diets and water. Diets were as follows: beans, rice, yeast-enriched manioc flour (BRYMF17) ; beans, rice, manioc flour (BRMF13) ; casein (17% protein) (CAS17). Body weight gains and food consumption were recorded during pregnancy and lactation. At the parturition , the number of pups per litter was recorded and offspring were uniformly distributed (7 pups per litter). Weight gains were determined until weaning (21 days). At weaning two youngs were selected from each litter and individually housed. Weight gains, food consumption and the length of the tail were measured until rats were 70 days old. Rats had their liver and brain removed for protein determination and wet and relative weights. Liver samples were histologically examined. Blood hemoglobin, hematocrit and proteins, as well as the Food Efficiency Ratio (FER), were determined. ANOVA and Tukey's test were used. The experimental diet had not significant effect on pregnant and lactating dams. Values for the investigated parameters were higher in experimental youngs than in their controls and lower than in the standard group. This yeast protein-enriched manioc flour proved to valid in terms of dietary supplementation

O soro de leite fermentado pela levedura Kluyveromyces fragilis, após secagem em spray drier, foi submetido à avaliação da qualidade protéica através de uma análise aminoacídica e de um estudo biológico pelos métodos: Relação da Eficiência Protéica (PER), Relação da Eficiência Líquida da Proteína (NPR) e Utilização Líquida da Proteína (NPU). Na análise aminoacídica, foram utilizadas como comparativo a composição de aminoácidos das proteínas padrão do ovo e da FAO. Os resultados indicaram um alto nível de lisina (65,60mg/g de proteína) e baixos níveis de metionina e valina, respectivamente, 14,90mg e 45,80mg/g de proteína. A avaliação biológica foi conduzida durante 4 semanas, sendo utilizados 24 ratos desmamados aos 23 dias de idade. Os resultados para PER, NPR e NPU foram respectivamente, 19,75%, 46,33% e 26,54%, comparados com os valores obtidos com a proteína padrão caseína. A qualidade da proteína do soro seco fermentado apresentou-se inferior à proteína da caseína.Kluyveromyces fragilis fermented whey was spray dried and the protein quality of dried product was assayed by aminoacid analysis and three biological methods: Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Net Protein Utilization (NPU). Aminoacid analysis using casein and FAO protein as standards had a high level of lysine (65.6mg/g protein) and low levels of methionine (14.9mg/g protein) and valine (45.8mg/g protein). Biological evaluation of dried fermented whey protein, using 24 weaned rats, 23 days of age, during four weeks, using casein as standard protein, resulted in PER, NPR and NPU, 19.75%, 46.33% and 26.54%. Nutritional quality of the dried fermented whey protein was lower than the casein protein.