Yeast proteins: The novel and sustainable alternative protein in food applications

Ma, Junrui; Sun, Yifei; Meng, Demei; Zhou, Zhongkai; Zhang, Yuyu; Yang, Rui

doi:10.1016/j.tifs.2023.04.003

Cited by 45 publications

(4 citation statements)

References 96 publications

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“…YP was announced as a new food ingredient by the National Health Commission of the People’s Republic of China in 2023, which is obtained from Saccharomyces cerevisiae with a molecular weight of 31.0–66.2 kDa . It has been reported that the YP had the advantages of favorable amino acid composition, good digestibility, and low allergenicity …”

Section: Introductionmentioning

confidence: 99%

“…13 It has been reported that the YP had the advantages of favorable amino acid composition, good digestibility, and low allergenicity. 14 Myricetin (Myr), a polyhydroxy flavonol compound, is extracted from the bark and leaves of the tree Myrica rubra. It has been reported that Myr had anti-inflammatory, antitumor, antiviral, and lipid-lowering effects.…”

Section: ■ Introductionmentioning

confidence: 99%

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Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation

Wang,

Wu,

et al. 2024

J. Agric. Food Chem.

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Food protein carriers from different sources might have distinct stabilizing and enhancing effects on the same small molecule. To elucidate the molecular mechanism, five different sourced proteins including soy protein isolates (SPIs), whey protein isolates (WPIs), edible dock protein (EDP), Tenebrio molitor protein (TMP), and yeast protein (YP) were used to prepare protein hydrogels for delivering myricetin (Myr). The results suggested that the loading capacity order of Myr in different protein hydrogels was EDP (11.5%) > WPI (9.3%) > TMP (8.9%) > YP (8.0%) > SPI (7.6%), which was consistent with the sequence of binding affinity between Myr and different proteins. Among five protein hydrogels, EDP had an optimum loading ability since it possessed the highest hydrophobic amino acid content (45.52%) and thus provided a broad hydrophobic cavity for loading Myr. In addition, these protein−Myr composite hydrogels displayed the core−shell structure, wherein hydrogen bonding and hydrophobic interaction were the primary binding forces between proteins and Myr. Moreover, the thermal stability, storage stability, and sustained-release properties of Myr were significantly enhanced via these protein delivery systems. These findings can provide scientific guidance for deeper utilization of food alternative protein sources.

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Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation

Wang,

Wu,

et al. 2024

J. Agric. Food Chem.

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“…A schematic representation of the different sources of protein available is provided in Figure S1. MPs have a high protein content (30%–70% dry weight basis) and a high amino acid digestibility as compared to conventional protein sources based on the digestible indispensable amino acid score (DIAAS) (Ariëns et al., 2021; Ma et al., 2023; Oba et al., 2023; Sharif et al., 2021). Nevertheless, some animal proteins have a very high DIAAS (Herreman et al., 2020); therefore, a comparative assessment of the amino acid digestibility for MPs and animal proteins in humans is required.…”

Section: Introductionmentioning

confidence: 99%

Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

Nadar,

Fletcher,

Moreira

et al. 2024

Comp Rev Food Sci Food Safe

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Increasing global consumption of protein over the last five decades, coupled with concerns about the impact on emissions of animal‐based protein production, has created interest in alternative protein sources. Microbial proteins (MPs), derived through the fermentation of agro‐industrial byproducts, present a promising option. This review assesses a century of advancements in this domain. We conducted a comprehensive review and meta‐analysis, examining 347 relevant research papers to identify trends, technological advancements, and key influencing factors in the production of MP. The analysis covered the types of feedstocks and microbes, fermentation methods, and the implications of nucleic acid content on the food‐grade quality of proteins. A conditional inference tree model and Bayesian factor were used to ascertain the impact of various parameters on protein content. Out of all the studied parameters, such as type of feedstock (lignocellulose, free sugars, gases, and others), type of fermentation (solid, liquid, gas), type of microbe (bacteria, fungi, yeast, and mix), and operating parameters (temperature, time, and pH), the type of fermentation and microbe were identified as the largest influences on protein content. Gas and liquid fermentation demonstrated higher protein content, averaging 52% and 42%, respectively. Among microbes, bacterial species produced a higher protein content of 51%. The suitable operating parameters, such as pH, time, and temperature, were also identified for different microbes. The results point to opportunities for continued innovation in feedstock, microbes, and regulatory alignment to fully realize the potential of MP in contributing to global food security and sustainability goals.

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“…It has good functional properties, such as gelation, solubility, and stability, and could be used as a wall material for new encapsulated products [ 10 ]. The good hydration ability and oil retention ability of yeast protein make it a good filler for meat, which could improve the tenderness, juiciness, and product stability of meat products [ 11 ]. However, yeast protein has an intense characteristic yeasty odor (comprehensive sensory attributes) [ 12 ], which has affected its development.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

Chen,

Pu,

Shi

et al. 2023

Foods

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The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and aroma-active compounds of YPs. The sensory evaluation results indicate that the sweaty aroma had the strongest intensity in YP #10, followed by rice bran, sour, and plastic. The electronic nose could effectively distinguish the aroma differences among five YPs. A total of 27 aroma-active compounds in the five YPs were identified by GC-MS/O. The concentration of 2-methyl-propanoic acid (6.37 μg/kg), butanoic acid (47.46 μg/kg), 3-methyl-butanoic acid (22.50 μg/kg), and indole (943.40 μg/kg) in YP #10’s aroma was higher than that of the other YPs. The partial least squares regression method results show that o-cresol, (3S)-3,7-dimethyloct-7-en-1-ol, benzyl alcohol, octanal, 2-methyl-propanoic acid, butanoic acid, 3-methyl-butanoic acid, hexanal, heptanal, and indole were predicted as the potential aroma-active compounds significantly contributing to the aroma profiles of the five YPs. Addition experiments confirmed that the overall aroma profile intensities of the five YP samples were extended with the addition of these ten compounds, verifying their significant contributions.

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Yeast proteins: The novel and sustainable alternative protein in food applications

Cited by 45 publications

References 96 publications

Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation

Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation

Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

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