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A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

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A Correction to this article was published on 20 May 2024

This article has been updated

Highlights

Explored wide spectrum of Saccharomyces cerevisiae (SC)-derived bioactive compounds (BAC).

Outline applications in functional foods and their established health benefits through a systematic review.

Highlight the transformative potential of these bioactive substances in revolutionizing food production.

Bridging the gap between the scientific community and industry for SC as functional foods.

Abstract

The ubiquitous yeast Saccharomyces cerevisiae (SC), found in wine, beer, and bread, harbors a rich reservoir of bioactive substances capable of significantly improving health and transforming the food industry. In exploring the unexplored potential of SC, this systematic review finds 13 different bioactive compounds (BACs) that this yeast produces. We examine their wide variety of health advantages and explored 13 potential functions, from promoting gut and immune system health to preventing chronic illness. Environmentally beneficial methods are promoted via SC fermentation, which uses a readily available and renewable material. Furthermore, the bioactive compounds that have been identified can be utilized to create novel functional foods that meet the increasing needs of consumers who seek out items that provide health advantages beyond simple nutrition. The review also looks into SC’s amazing adaptability, showing how it can be used to ferment an astonishing more than thirteen different food products. This emphasizes how SC has the ability to transform the food sector in a sustainable manner. The transformative potential of these BACs in food development goes beyond the domain, revolutionizing the food industry, and leading to a healthier planet and a tastier palate. This review serves as a conduit for bridging the gap between the science community and the industry, facilitating the realization of the enormous potential of SC’s BACs within the food and healthcare sectors. It clears the path for further study and development and encourages the development of new functional foods and nutraceuticals that make use of this ordinary yet extraordinary yeast.

Graphical Abstract

Applications of bioactive compounds produced by Saccharomyces cerevisiae for health and food industry

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Data availability

All data generated or analysed during this study are included in this manuscript.

Change history

  • 16 May 2024

    The original article has been corrected: City name in affiliation of the author Dr. Awdhesh Kumar Mishra has been corrected.

  • 20 May 2024

    A Correction to this paper has been published: https://doi.org/10.1007/s10668-024-05017-2

Abbreviations

ABTS:

2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid

ACE:

Angiotensin-converting enzyme

ATP:

Adenosine triphosphate

BAC:

Bioactive compounds

BCD:

β-cyclodextrin

BGCC:

Beta-glucan-chitin-chitosan

BRF:

Brown rice flour

BRYE:

Black rice yeast extract

BRYE:

Brewer’s yeast extract

BS:

Buckwheat sprouts

DPPH:

2,2-diphenyl-1-picrylhydrazyl

EPS:

Exopolysaccharide

EV:

Extracellular vesicles

FGUBF:

Fermented and gelatinized Urad bean flour

FRAP:

Ferric reducing ability of plasma

GABA:

Gamma-aminobutyric acid

GRS:

Generally recognized as safe

HMG:

Hydroxymethylglutaryl

HT:

Hydroxytyrosol

MP:

Mannoproteins

PEF:

Pulsed Electric Fields

PP:

Potato peel

PRISMA:

Preferred Reporting Items for Systematic Reviews and Meta- Analyses

RSA:

Radical Scavenging Activity

SC:

Saccharomyces cerevisiae

SCFA:

Short-chain fatty acids

SO2 :

Sulfur dioxide

TNF:

Tumour Necrosis Factor

VOS:

Visualization of Similarities

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Acknowledgements

Y.K.M. and J.P. are highly indebted and extends their sincere thanks to SERB-DST, Government of India for providing support to his Nano-biotechnology and Translational Knowledge Laboratory through research Grant No. SRG/2022/000641.

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Author notes

  1. Balaji Doolam and Bishwambhar Mishra contributed equally to this work.

Authors and Affiliations

  1. Department of Biotechnology, Chaitanya Bharathi Institute of Technology, Hyderabad, Telangana, 500075, India

    Balaji Doolam, Bishwambhar Mishra, Divyamshu Surabhi, Sanjeeb Kumar Mandal, Spoorthi Sada & Naru Rakesh Reddy

  2. Nano-biotechnology and Translational Knowledge Laboratory, Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Techno City, 9th Mile, Baridua, Ri-Bhoi, Meghalaya, 793101, India

    Jibanjyoti Panda & Yugal Kishore Mohanta

  3. Department of Food Technology, Uttaranchal University, Dehradun, Uttarakhand, 248007, India

    Sarvesh Rustagi

  4. Department of Biotechnology, Yeungnam University, Gyeongsan, South Korea

    Awdhesh Kumar Mishra

  5. Centre for Herbal Pharmacology and Environmental Sustainability, Chettinad Hospital and Research Institute, Chettinad Academy of Research and Education, Kelambakkam, Tamil Nadu, 603103, India

    Yugal Kishore Mohanta

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  1. Balaji Doolam
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Contributions

Conceptualization, B.M., Y.K.M. and A.K.M.; original draft preparation, B.D, B.M., D.S. and J.P; writing—review and editing, S.R, A.K.M, N.R.R & Y.K.M; image preparation, N.R.R; visualization, S.K.M, S.S & S.R and; supervision, Y.K.M. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Awdhesh Kumar Mishra or Yugal Kishore Mohanta.

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Doolam, B., Mishra, B., Surabhi, D. et al. A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development. Environ Dev Sustain (2024). https://doi.org/10.1007/s10668-024-04969-9

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