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

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Abstract

Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry currently used in animal feed as a cheap source of protein. In this study, chemical composition of BSY from two different beer production (American IPA, BSY1, and Imperial Stout, BSY2) was characterized, aiming for potential use as nutraceutical sources. Cytotoxicity of BSY extracts was also tested in freshly isolated peripheral blood mononuclear cells (PBMCs) and in tumoral (pancreatic cancer tumor cells, PANC-1, and colorectal adenocarcinoma tumor cells, CACO-2) and non-tumoral (umbilical vein endothelial cells, HUVEC) cell lineages. BSY samples showed similar lipid and ash content, but slight differences in the content of reducing sugars, total proteins, moisture and total proteins. BSY2 sample presented higher glucans and phenolic compound concentrations than BSY1. Main phenolic compounds identified were xanthohumol, ferulic acid, p-coumaric acid (BSY1 and BSY2), and gallic acid (BSY2). BSY1 and BSY2 extracts showed similar antioxidant capacity. Neither BSY1 nor BSY2 were cytotoxic to PBMCs, HUVEC and CACO-2, but were cytotoxic to PANC-1 cells, in a concentration-dependent manner. Our findings revealed that the residue of brewery can be a value-added functional food product with an adjuvant role against PANC-1 cell lines.

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Data availability

The data that support the findings of this study are available from the corresponding author, P.A. Horn, upon request.

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Acknowledgements

This work has the financial support of the “Conselho Nacional de Desenvolvimento Científico e Tecnológico, CNPq” (424660/2018-02) and “Coordenação De Aperfeiçoamento de Pessoal de Nível Superior, CAPES” (001). E.A. Almeida is a recipient of productivity fellowship by CNPq (307390/2017-9). The authors declare no competing financial interest.

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  1. Programa de Pós-Graduação em Engenharia Ambiental, Departamento de Engenharia Ambiental, Universidade Regional de Blumenau, Blumenau, Santa Catarina, CEP 89030-903, Brazil

    Priscila Aparecida Horn & Eduardo Alves de Almeida

  2. Laboratório de Avaliação de Substâncias Bioativas, Departamento de Ciências Naturais, Universidade Regional de Blumenau, Campus I, Blumenau, Santa Catarina, CEP 89030-903, Brazil

    Priscila Aparecida Horn, Ana Lúcia Bertarello Zeni & Natália Cavichioli

  3. Programa de Pós-Graduação em Medicina Veterinária Convencional e Integrativa, Departamento de Agricultura, Biodiversidade e Florestas, Universidade Federal de Santa Catarina, Curitibanos, Santa Catarina, CEP 89520-000, Brazil

    Evelyn Winter

  4. Laboratório de Imunologia, Departamento de Ciências Naturais, Universidade Regional de Blumenau, Campus I, Blumenau, Santa Catarina, CEP 89030-903, Brazil

    Keila Zaniboni Siqueira Batista

  5. Departamento de Química, Universidade Federal de Santa Catarina, Florianópolis, Santa Catarina, Brazil

    Luciano Vitali

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Horn, P.A., Zeni, A.L.B., Cavichioli, N. et al. Chemical profile of craft brewer’s spent yeast and its antioxidant and antiproliferative activities. Eur Food Res Technol 249, 2001–2015 (2023). https://doi.org/10.1007/s00217-023-04268-z

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