Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast

Zhu, Lisha; Wang, Jianfeng; Feng, Yincheng; Yin, Hao; Lai, Huafa; Xiao, Ruoshi; He, Sijia; Yang, Zhaoxia; He, Yi

doi:10.3390/molecules27206825

Cited by 14 publications

(2 citation statements)

References 37 publications

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“…"Residual brewer's yeast is a brewing by-product that deserves considerable attention, due to the large amount produced. This by-product, once collected, can be marketed in the form of paste, powder, or even in liquid form" [24].…”

Section: Resultsmentioning

confidence: 99%

Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications

Delphine,

Athanase.,

Micaël

et al. 2023

JABB

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The recovery of by-products from food processing chains represents an area of interest in the current world. Waste from beer production, such as beer lees or spent brewer's yeast, constitutes between 1.5 and 3 kg/100 L of beer, representing a source of pollution but a by-product available in quantity. This study aims to characterize the beer lees from breweries and propose possible ways of recovery. The scientific methods have been applied to highlight the nutritional potential of this by-product. Spent brewer's yeast is a high-biological value protein source (46.77%) with a well-balanced amino acid profile. Amino acids (glutamic acid and aspartic acid) and the essential amino acids leucine, lysine and valine are the most abundant, while sulfur amino acids, such as methionine and cysteine, are the least abundant. With a high mineral content (7.3%), the spent brewer's yeast contains significant amounts of manganese 5.54x10-2 mg/k, sodium 3.92x10-2 mg/k, and potassium 3.59x10-2 mg /k. The B complex vitamins are present in large quantities, followed by vitamins C, A and D. Less than 3% of the composition of the spent brewer's yeast is made up of lipids. The most abundant of fatty acids determined for the saturated category is palmitic acid, while oleic acid represents monounsaturated fatty acids, and polyunsaturated fatty acids are represented by linoleic acid and linolenic acid. Carbohydrates (32.77 %) are also important constituents of the dry matter of this by-product. This study showed that spent beer yeast is a source of polyphenol. Spent brewer's yeast has advantages for being incorporated into animal nutrition to meet nutritional needs. Further studies could lead to the production of activated carbon and hydrogen as excellent sources of alternative energy.

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Section: Resultsmentioning

confidence: 99%

Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications

Delphine,

Athanase.,

Micaël

et al. 2023

JABB

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“…One study demonstrated that ultrasound-assisted enzymatic extraction (UAEE) effectively extracted 73.94% of water-soluble protein and 61.24% polypeptide from waste beer yeast [79]. This method proved more efficient and time-saving than traditional techniques, achieving higher protein yields compared to other sources: 39.12% from Moringa oleifera seeds [80] and only 8.5% of Ulva rigida macroalgae following alkaline pretreatment [81].…”

Section: Application Of Green Extraction Technologies For Fungal Prot...mentioning

confidence: 99%

Green Technology for Fungal Protein Extraction—A Review

Ahmed,

Suzauddula,

Akter

et al. 2024

Separations

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Fungal proteins are highlighted for their nutritional value and bioactive properties, making them a significant alternative to traditional protein sources. This review evaluates various green extraction technologies, including enzymatic-, ultrasound-, higher-pressure homogenization-, microwave-assisted, pulsed electric fields-, and supercritical fluid-assisted extraction, focusing on their effectiveness in disrupting fungal cell walls and preserving protein integrity. The findings indicate that these technologies could have the potential to improve protein yield and quality, addressing the challenges posed by fungal cell walls’ complex and resilient structure. The review also underscores the bioactivities of fungal proteins, including antifungal, antibacterial, antioxidant, and anticancer properties. The conclusion emphasises the need for further optimisation and scaling of these technologies, as well as exploring a wider range of fungal species to fully understand their potential as sustainable protein sources. Future research directions include refining extraction methods, integrating multiple approaches, and utilising novel green solvents to maximise efficiency and yield.

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Chemical profile of craft brewer’s spent yeast and its antioxidant and antiproliferative activities

Horn

Zeni

Cavichioli

et al. 2023

Eur Food Res Technol

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Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast

Cited by 14 publications

References 37 publications

Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications

Nutritional Potential of Spent Brewer's Yeast, A Residual By-Product of Beer Production in Breweries for Future Applications

Green Technology for Fungal Protein Extraction—A Review

Chemical profile of craft brewer’s spent yeast and its antioxidant and antiproliferative activities

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