Identification of yeast-derived emulsification proteins through analyses of proteins distributed into the emulsified phase

Onishi, Mai; Ueda, Mana; Saito, Daiki; Takata, Mao; Ojima, Yoshihiro; Azuma, Masayuki

doi:10.1016/j.foodhyd.2020.106321

Cited by 6 publications

(2 citation statements)

References 29 publications

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“…The BSY extracts pp 4M and pp 200 • C also presented higher stability at acidic pH (pH 3) and ultraturrax stirring when compared to the reference emulsifiers, possibly due to the lower solubility of xanthan gum (pKa of 3.1) and poor stability of lecithin, the main emulsifying agent in egg yolk [3]. The stability of pp 4M and pp 200 • C, together with the neutral charge of β-glucans, also suggested that the proteins contributing to their emulsification properties belong to the mannose-rich glycosylphosphatidylinositol (GPI)anchored proteins family of yeast, proteins that yield emulsions resilient to pH variations (3-7) [22]. The improvement of the stability of pp 4M emulsion could be explained by the high energy associated to ultraturrax, which promotes the incorporation of short chain mannans and β-glucans into the emulsion.…”

Section: Discussionmentioning

confidence: 99%

Brewer’s Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation

et al. 2023

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Brewer’s spent yeast (BSY) mannoproteins have been reported to possess thickening and emulsifying properties. The commercial interest in yeast mannoproteins might be boosted considering the consolidation of their properties supported by structure/function relationships. This work aimed to attest the use of extracted BSY mannoproteins as a clean label and vegan source of ingredients for the replacement of food additives and protein from animal sources. To achieve this, structure/function relationships were performed by isolating polysaccharides with distinct structural features from BSY, either by using alkaline extraction (mild treatment) or subcritical water extraction (SWE) using microwave technology (hard treatment), and assessment of their emulsifying properties. Alkaline extractions solubilized mostly highly branched mannoproteins (N-linked type; 75%) and glycogen (25%), while SWE solubilized mannoproteins with short mannan chains (O-linked type; 55%) and (1→4)- and (β1→3)-linked glucans, 33 and 12%, respectively. Extracts with high protein content yielded the most stable emulsions obtained by hand shaking, while the extracts composed of short chain mannans and β-glucans yielded the best emulsions by using ultraturrax stirring. β-Glucans and O-linked mannoproteins were found to contribute to emulsion stability by preventing Ostwald ripening. When applied in mayonnaise model emulsions, BSY extracts presented higher stability and yet similar texture properties as the reference emulsifiers. When used in a mayonnaise formulation, the BSY extracts were also able to replace egg yolk and modified starch (E1422) at 1/3 of their concentration. This shows that BSY alkali soluble mannoproteins and subcritical water extracted β-glucans can be used as replacers of animal protein and additives in sauces.

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Section: Discussionmentioning

confidence: 99%

Brewer’s Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation

et al. 2023

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“…Due to their molecular structure being highly mannosylated, YCW MNPs are integrated as additives in the food industry. Besides their use as bioemulsifiers , and food stabilizers, they are mainly known for their enological application, thanks to their complexation with phenolic compounds, , the inhibition of tartrate salt crystallization, and the influence of wine aspect both by prevention of haze formation and promotion of yeast flocculation . Moreover, YCW MNPs have shown interesting health-promoting features by various mechanisms, such as their antioxidant and immunomodulatory roles through interactions with the host immune system, as well as a reported antitumor action. , Their regulatory activity concerning microbial growth and equilibrium in the gastrointestinal tract stimulates lactic acid bacteria proliferation and inhibits that of pathogenic bacteria. , This justifies their use as adjuncts for animal feed , and supplementation for humans .…”

Section: Introductionmentioning

confidence: 99%

Reliable Approach for Pure Yeast Cell Wall Protein Isolation from Saccharomyces cerevisiae Yeast Cells

et al. 2022

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Saccharomyces cerevisiae yeast is a fungus presenting a peripheral organelle called the cell wall. The cell wall protects the yeast cell from stress and provides means for communication with the surrounding environment. It has a complex molecular structure, composed of an internal part of cross-linked polysaccharides and an external part of mannoproteins. These latter are very interesting owing to their functional properties, dependent on their molecular features with massive mannosylations. Therefore, the molecular characterization of mannoproteins is a must relying on the optimal isolation and preparation of the cell wall fraction. Multiple methods are well reported for yeast cell wall isolation. The most applied one consists of yeast cell lysis by mechanical disruption. However, applying this classical approach to S288C yeast cells showed considerable contamination with noncell wall proteins, mainly comprising mitochondrial proteins. Herein, we tried to further purify the yeast cell wall preparation by two means: ultracentrifugation and Triton X-100 addition. While the first strategy showed limited outcomes in mitochondrial protein removal, the second strategy showed optimal results when Triton X-100 was added at 5%, allowing the identification of more mannoproteins and significantly enriching their amounts. This promising method could be reliably implemented on the lab scale for identification of mannoproteins and molecular characterization and industrial processes for “pure” cell wall isolation.

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Emulsion stabilised by yeast proteins and biomass: a mini review

Narsipur,

Kew,

Ferreira

et al. 2024

Current Opinion in Food Science

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Identification of yeast-derived emulsification proteins through analyses of proteins distributed into the emulsified phase

Cited by 6 publications

References 29 publications

Brewer’s Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation

Brewer’s Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation

Reliable Approach for Pure Yeast Cell Wall Protein Isolation from Saccharomyces cerevisiae Yeast Cells

Emulsion stabilised by yeast proteins and biomass: a mini review

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