Preparation and Properties of Bioactive Peptides from Yeast Protein

Abstract

The peptides were prepared from yeast protein using yeast hydrolytic enzyme. The bioactivity of yeast peptides after impurity removal(YP1) was detected in vitro. MWCO-5kDa ultrafiltration membrane was employed to separate the yeast protein hydrolysates. Equally, the bioactivity of yeast peptides after ultrafiltration (YP2) was detected in vitro. The results showed that after ultrafiltration, bioactive components were enriched. YP2 revealed stronger superoxide anion scavenging, α-glucosidase inhibitory and ACE inhibitory activities than YP1, with the IC50 value of 2.60mg/mL, 10.62mg/mL, and 29.32µg/mL, respectively. Results of molecular weight distribution measured by FPLC indicated that, the content of YP2lower than 1kDa was 80.41%, with MW1kDa-3kDa was about 18.36%, while the residues were with MW3kDa-5kDa. The study on chemical stability and biological stability illuminated that YP2 components showed good acid-base stability, thermal stability and resistance to digestion stability.

Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides

“…To understand the link between bioactive peptide release and protein‐encoding gene expression modulation during yest biomass propagation, an extensive search for bioactive peptides from Saccharomyces cerevisiae extracts and their diversified previously described biological effects was carried out herein and presented in Table 1 (Al‐Sahlany et al., 2020; Alcaide‐Hidalgo et al., 2007; Amorim et al., 2019; Branco et al., 2014, 2015; Branco, Francisco, et al., 2017; Branco, Kemsawasd, et al., 2017; Edens et al., 2002; Fakruddin et al., 2017; Guilloux‐Benatier & Chassagne, 2003; Hassan, 2011; He et al., 2012; Hu et al., 2014; Jung et al., 2011, 2012; Kanauchi et al., 2005; Kohama et al., 1990; Mirzaei et al., 2015; Rizk et al., 2018; Yu et al., 2002). Some of these studies provided the identification of putative bioactive peptides while others provided only peptide sequences with no association with biological activity, although they were also considered for analysis in the present study (Bener Aksam et al., 2013; Dasgupta et al., 2016).…”

“…The peptide/free amino acid ratio, as well as protein contents and leakage degree, vary according to the extraction methodology (Rakowska et al., 2017; Takalloo et al., 2020). In vitro and in vivo assays have demonstrated that yeast extracts obtained from S. cerevisiae strains by different methodologies contain a set of peptides exhibiting distinct bioactivities (Table 1) as follows: anti‐hypertensive (Alcaide‐Hidalgo et al., 2007; Amorim et al., 2019; He et al., 2012; Hu et al., 2014; Kanauchi et al., 2005; Kohama et al., 1990; Mirzaei et al., 2015;); antimicrobial (Al‐Sahlany et al., 2020; Branco et al., 2014, 2015; Branco, Francisco, et al., 2017; Branco, Kemsawasd, et al., 2017; Fakruddin et al., 2017; Guilloux‐Benatier & Chassagne, 2003; Rizk et al., 2018); anti‐diabetes (Edens et al., 2002; Hu et al., 2014; Jung et al., 2011); anti‐obesity (Jung et al., 2012); mitogenic (Hassan, 2011); immunomodulatory (Yu et al., 2002), and antioxidant (Alcaide‐Hidalgo et al., 2007; Hassan, 2011; Hu et al., 2014; Jung et al., 2011; Mirzaei et al., 2015) (Figure 1) . Many of these bioactivities have been attributed to 22 bioactive specific amino acid sequences containing 2, 3, or 4 amino acid residues or oligopeptide short chains composed of up to 25 amino acid residues.…”

“…Yeast peptides also showed anti‐diabetes type 2 potential, evidenced by their ability to inhibit alpha‐glucosidase, act as insulin mimetics, insulin potentiators, and anti‐lipolytic activity (Edens et al., 2002; Hu et al., 2014). Rat adipocytes incubated with brewer yeast extract at 10 mg/ml did not stimulate the glucose metabolism, but when combined with insulin (60 pmol/L), led to a 30% improvement in this metabolism, indicating that the extract components potentiate insulin function.…”

“…Peptides with antioxidant activity were also obtained by similar procedures from Baker's or spent Brewer's yeasts whose radical scavenging activities were assessed by in vitro assays, including ABTS, DPPH, O 2 − , NO, and OH scavenging activity, TEAC (Trolox antioxidant capacity), TAC (total antioxidant capacity), total reducing capacity, and Fe 2 + chelating activity (Table 1) (Alcaide-Hidalgo et al, 2007;Hassan, 2011;Hu et al, 2014;Jung et al, 2011;Mirzaei et al, 2015). Yeast peptides also showed anti-diabetes type 2 potential, evidenced by their ability to inhibit alpha-glucosidase, act as insulin mimetics, insulin potentiators, and antilipolytic activity (Edens et al, 2002;Hu et al, 2014).…”

“…Peptides with antioxidant activity were also obtained by similar procedures from Baker's or spent Brewer's yeasts whose radical scavenging activities were assessed by in vitro assays, including ABTS, DPPH, O 2 − , NO, and OH scavenging activity, TEAC (Trolox antioxidant capacity), TAC (total antioxidant capacity), total reducing capacity, and Fe 2 + chelating activity (Table 1) (Alcaide-Hidalgo et al, 2007;Hassan, 2011;Hu et al, 2014;Jung et al, 2011;Mirzaei et al, 2015). Yeast peptides also showed anti-diabetes type 2 potential, evidenced by their ability to inhibit alpha-glucosidase, act as insulin mimetics, insulin potentiators, and antilipolytic activity (Edens et al, 2002;Hu et al, 2014). Rat adipocytes incubated with brewer yeast extract at 10 mg/ml did not stimulate the glucose metabolism, but when combined with insulin (60 pmol/L), led to a 30% improvement in this metabolism, indicating that the extract components potentiate insulin function.…”