Czech J. Food Sci., 2016, 34(6):554-563 | DOI: 10.17221/419/2015-CJFS

Spent brewer's yeast extracts as a new component of functional foodFood Technology and Economy, Engineering and Physical Properties

Bart³omiej Podpora, Franciszek ¦widerski, Anna Sadowska, Rita Rakowska, Gra¿yna Wasiak-Zys
Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland

The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements.

Keywords: brewing by-products; flavour enhancers; natural food additives

Published: December 31, 2016  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Podpora B, ¦widerski F, Sadowska A, Rakowska R, Wasiak-Zys G. Spent brewer's yeast extracts as a new component of functional food. Czech J. Food Sci. 2016;34(6):554-563. doi: 10.17221/419/2015-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Almajano M.P., Carbó R., Limenéz A.L., Gordon M.H. (2008): Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108: 55-63. Go to original source...
    2. Bech-Andersen S. (1991): Determination of tryptophan with HPLC after alkaline hydrolysis in autoclave using α-methyl-tryptophan as internal standard. Acta Agriculturae Scandinavica, 41: 305-309. Go to original source...
    3. Belousova N.I., Gordienko S.V., Eroshin V.K. (1995): Influence of autolysis conditions on the properties of aminoacid mixtures produced by ethanol-assimilating yeast. Applied Biochemistry and Microbiology, 31: 391-395.
    4. Block R.J., Mitchell H.H. (1946): The correlation of the amino acid composition of proteins with their nutritive value. Nutrition Abstracts and Reviews, 16: 249-278.
    5. Boza J.J., Moennoz D., Vuichoud J., Jarret A.R., Gaudard-deWeck D., Ballevre O. (2000): Protein hydrolysate vs free amino acid-based diets on the nutritional recovery of the starved rat. European Journal of Nutrition, 39: 237-243. Go to original source... Go to PubMed...
    6. Breddam K., Beenfeld T. (1991): Acceleration of yeast autolysis by chemical methods for production of intracellular enzymes. Applied Microbiology and Biotechnology, 35: 323-329. Go to original source... Go to PubMed...
    7. Chae H.J., Joo H., In M.J. (2001): Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. Bioresource Technology, 76: 253-258. Go to original source... Go to PubMed...
    8. Choi S.J., Chung B.H. (1998): Simultaneous production of invertase and yeast extract from baker's yeast. Biotechnology and Bioengineering, 13: 308-311.
    9. Damodaran S., Kinsella J.E. (2004): The use of chaotropic salts for separation of ribonucleic acids and proteins from yeast nucleoproteins. Biotechnology and Bioengineering, 25: 761-770. Go to original source... Go to PubMed...
    10. Dumarey M., Nederkassel A.M., Deconinck E., Vander Heyden Y. (2008): Exploration of linear multivariate calibration techniques to predict the total antioxidant capacity of green tea from chromatographic fingerprints. Journal of Chromatography, 1192: 81-88. Go to original source... Go to PubMed...
    11. Extract A. Leiber-Viande B, LS; Product code 44700P059. Available at www.leibergmbh.de/int/food/products/ leiber-viande/ (accessed May 25, 2016).
    12. Extract B. Leiber Fermentation; Product code 44200P101. Available at www.leibergmbh.de/int/fermentation/ products/leiber-fermentation-s/ (accessed May 25, 2016).
    13. FAO/WHO (1991): Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation. FAO Food and Nutrition Paper 51. Available at http://apps.who.int/iris/bitstream/10665/38133/1/9251030979_eng.pdf (accessed May 25, 2016).
    14. Ferreira I.M.P.L.V.O., Pinho O., Vieira E., Tavarela J.G. (2010): Brewer's Saccharomyces yeast biomass: characteristics and potential applications. Trends in Food Science and Technology, 21: 77-84. Go to original source...
    15. Gawêcki J., Hryniewiecki L. (2005): Bia³ka. In: Gawêcki J. (ed.): ¯ywienie Cz³owieka. Warszaw, Polskie Wydawnictwo Naukowe: 204-219.
    16. Jarmo³owicz S., Zakê¶ Z., Siwicki A., Terech-Majewska E., Kowalska A., Partyka K., Hopko M. (2013): Immunomodulatory effect of dietary brewer's yeast extract in Sander lucioperca juveniles against the challenge of Aeromonas salmonicida. Aquaculture International, 21: 939-945. Go to original source...
    17. Manninen A.H. (2009): Protein hydrolysates in sports nutrition. Nutrition and Metabolism, 6: 1-10. Go to original source... Go to PubMed...
    18. Mussatto S.I. (2009): Biotechnological potential of brewing industry by-products. Biotechnology for agro-industrial residues utilisation. London, Springer, 313-326. Go to original source...
    19. Nagodawithana T. (1992): Yeast-derived flavors and flavor enhancers and their probable mode of action. Food Technology, 46: 138-144.
    20. Oser B.L. (1951): Method for integrating essential amino acid content in the nutritional evaluation of protein. Journal of the American Dietetic Association, 27: 396-402. Go to original source...
    21. Pellegrini N., Serafini M., Colombi B., Del Rio D., Salvatore S., Bianchi M., Brighenti F. (2003): Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. American Society of Nutritional Sciences, 6: 2812-2819. Go to original source... Go to PubMed...
    22. Podpora B., ¦widerski F., Sadowska A., Piotrowska A., Rakowska R. (2015): Spent brewer's yeast autolysates as a new and valuable component of functional food and dietary supplements. Journal of Food Processing and Technology, 6: 526-530. Go to original source...
    23. Reed G., Nagodawithana T.W. (1991): Food and feed yeast. In: Reed G., Nagodawithana T.W. (eds): Yeast Technology. 2nd Ed. New York, Van Nostrand Reinhold: 413-440. Go to original source...
    24. Schulz E., Oslage H.J. (1976): Composition and nutritive value of single-cell protein (SCP). Animal Feed Science Technology, 1: 9-24. Go to original source...
    25. Singleton V.L., Rossi J.A. (1965): Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158. Go to original source...
    26. Sommer R. (1998): Yeast extracts: production, properties and components. Food Austria, 50: 181-183.
    27. Stephens K. (1986): Amino acid analysis by dansylation: a revised method. Muncie, Ball State University: 1-43.
    28. Stone C.W. (1998): Yeast products in the feed industry: a practical guide for feed professionals. Cedar Rapids, Diamond V.
    29. Suhajda A., Hegdczki J., Janzso B., Pais I., Vereczkey G. (2000): Preparation of selenium yeasts I. Preparation of selenium-enriched Saccharomyces cerevisiae. Journal of Trace Elements in Medicine and Biology, 14: 43-47. Go to original source... Go to PubMed...
    30. Trevelyan W.E. (2006): Determination of uric acid precursors in dried yeast and other forms of single-cell protein. Journal of the Science of Food and Agriculture, 26: 1673-1680. Go to original source...
    31. Vieira E., Brandao T., Ferreira I.M.P.L.V.O. (2013): Evaluation of brewer's spent yeast to produce flavour enhancer nucleotides: influence of serial repiiching. Journal of Agricultural and Food Chemistry, 61: 8724-8729. Go to original source... Go to PubMed...
    32. Waszkiewicz-Robak B. (2013): Spent brewer's yeast and beta-glucans isolated from them as diet components modifying blood lipid metabolism disturbed by an atherogenic diet. In: Baezin R.V. (ed.): Lipid Metabolizm. Croatia, InTech Pub: 261-290. Go to original source...
    33. York S.W., Ingram L.O. (1996): Ethanol production by recombinant Escherichia coli KO11 using crude yeast autolysate as a nutrient supplement. Biotechnology Letters, 18: 683-688. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content