Chemical methods for the reduction of the purine content of baker's yeast, a form of single‐cell protein

Trevelyan, W. E.

doi:10.1002/jsfa.2740270305

Cited by 16 publications

(4 citation statements)

References 8 publications

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“…Cell disruption may affect the quality and quantity of protein and other components in the SCP. Products such as Marmite® and Vegemite® are cell extracts, generated by heating the cells to 45–50°C long enough for intracellular enzymes to partially hydrolyse the cell wall; the proteins are also reduced to smaller peptides (Trevelyan, 1976 ; Ugalde and Castrillo, 2002 ).…”

Section: Processing Of Scpmentioning

confidence: 99%

“…Although algae generally have low nucleic acid content, the rapidly proliferating bacterial and fungal species have high nucleic acid (RNA) content. RNA content and degradation are affected by growth conditions, growth rate, and the carbon-nitrogen ratio (Trevelyan, 1976 ). When SCP is produced for human consumption, high nucleic acid content is a problem because ingestion of purine compounds derived from RNA breakdown increases uric acid concentrations in plasma, which can cause gout and kidney stones (Edelman et al, 1983 ).…”

Section: Processing Of Scpmentioning

confidence: 99%

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Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

et al. 2017

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By 2050, the world would need to produce 1,250 million tonnes of meat and dairy per year to meet global demand for animal-derived protein at current consumption levels. However, growing demand for protein will not be met sustainably by increasing meat and dairy production because of the low efficiency of converting feed to meat and dairy products. New solutions are needed. Single cell protein (SCP), i.e., protein produced in microbial and algal cells, is an option with potential. Much of the recent interest in SCP has focused on the valorisation of side streams by using microorganisms to improve their protein content, which can then be used in animal feed. There is also increased use of mixed populations, rather than pure strains in the production of SCP. In addition, the use of methane as a carbon source for SCP is reaching commercial scales and more protein-rich products are being derived from algae for both food and feed. The following review addresses the latest developments in SCP production from various organisms, giving an overview of commercial exploitation, a review of recent advances in the patent landscape (2001–2016) and a list of industrial players in the SCP field.

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Section: Processing Of Scpmentioning

confidence: 99%

Section: Processing Of Scpmentioning

confidence: 99%

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

et al. 2017

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“…Several methods exist to degrade and/or remove nucleotides from yeast cells, though very limited literature exists on the application of these technologies to BSY. Some chemical methods for reducing the purine content of yeast cells includes undergoing alkaline hydrolysis or heat treatment in the presence of NaCl, as seen in Table 4 [85]. A reduction of up to 53.1% of purines has been observed as a result of this method.…”

Section: The Rna Issue-purinesmentioning

confidence: 99%

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

et al. 2020

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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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“…After shaking of the suspension for 10 min the liquified yeast cells were harvested by centrifugation (1 5000 x g, 15 min) and washed twice with distilled water. The pellet was resuspended in 0.1 M succinic acid buffer, pH 5.0 and incubated at 50 "C for 4 h (TREVELYAN 1976b).…”

mentioning

confidence: 99%

Autolytic reduction of the nucleic acid content in Candida utilis

Kossaczká

Vojtková-Lepsíková

Machová

1990

J. Basic Microbiol.

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The nucleic acid content in Candida utilis was autolytically reduced only after previous lyophilization of yeast cells or pretreatment of the cells with ethyl acetate. These pretreatments provided a sufficient permeability of the cell membrane system and thus enabled a reduction of the nucleic acid content. While deep freezing of the cells (-35 degrees C) had no positive effect on the degradation of nucleic acids, lyophilization of yeast cells led to a 75% decrease of the nucleic acid content. Furthermore, a 55% reduction of the nucleic acid content was proceeded without a concomitant loss of proteins. Similar results were obtained by using ethyl acetate.

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Chemical methods for the reduction of the purine content of baker's yeast, a form of single‐cell protein

Cited by 16 publications

References 8 publications

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product

Autolytic reduction of the nucleic acid content in Candida utilis

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