Skip to main content
SpringerLink
Log in

Characterization of a Potential Bioactive Food Ingredient from Inner Cellular Content of Brewer’s Spent Yeast

  • Short Communication
  • Published:
Waste and Biomass Valorization Aims and scope Submit manuscript

Abstract

Yeast harvesting and re-pitching is a common practice in most breweries. The reuse of four to six generations before yeast disposal is frequent. Nevertheless, Brewer’s spent yeast (BSY) is the second major brewing by-product, mostly used for animal feed. Despite its underutilization it can be a valuable source of bioactive compounds. In this work, a bioactive food ingredient was obtained from the inner cell content of BSY by mechanical disruption of yeast cell wall. Proximate composition, biological activities [proteolytic, antioxidant and angiotensin converting enzyme-inhibitory (ACE-I) activity] and amino acid profile of freeze-dried BSY extracts with different number of brewing reuses were assessed. Additionally, the stability of the biological properties during 6 months of extract storage at − 25 °C was also evaluated. Proteins were the major components of BSY extracts and yeast re-pitching increased their content. The antioxidant activities of the BSY extracts were not influenced by the serial reuse of yeast biomass in brewing, neither by extracts storage. However, BSY extracts prepared from yeast with lower number of brewing reuses presented the highest proteolytic activity and maximum ACE-I activity. BSY extracts are promising as a protein rich bioactive ingredient for food industry, presenting an amino acid profile well balanced for human consumption.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

References

  1. Ferreira, I.M.P.L.V.O., Pinho, O., Vieira, E., Tavarela, J.G.: Brewer’s Saccharomyces yeast biomass: characteristics and potential applications. Trends Food Sci. Technol. 21(2), 77–84 (2010)

    Article  Google Scholar 

  2. Mussatto, S.I.: Biotechnological potential of brewing industry by-products. In: Singh-Nee Nigam, P., Pandey A. (eds.) Biotechnology for agro-industrial residues utilisation, pp. 313–326. Springer, New York (2009)

    Chapter  Google Scholar 

  3. Lee, B.H.: Yeast-based processes and products. In: Fundamentals of food biotechnology, pp. 205–239. Wiley, Hoboken (2015)

    Chapter  Google Scholar 

  4. Vieira, E.F., Carvalho, J., Pinto, E., Cunha, S., Almeida, A.A., Ferreira, I.M.P.L.V.O.: Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract. J. Food Compost. Anal. 52, 44–51 (2016)

    Article  Google Scholar 

  5. Suphantharika, M., Khunrae, P., Thanardkit, P., Verduyn, C.: Preparation of spent Brewer’s yeast β-glucans with a potential application as an immunostimulant for black tiger shrimp, Penaeus monodon. Biores. Technol. 88, 55–60 (2003)

    Article  Google Scholar 

  6. Liu, H., Lin, J.P., Cen, P.L., Pan, Y.J.: Co-production of S-adenosyl-l-methionine and glutathione from spent brewer’s yeast cells. Proc. Biochem. 39, 1993–1997 (2004)

    Article  Google Scholar 

  7. Abbas, C.A.: Production of antioxidants, aromas, colours, flavours, and vitamins by yeasts. In: Querol, A., Fleet, G. (eds.) Yeasts in food and beverages, pp. 285–334. Springer, Berlin (2006)

    Chapter  Google Scholar 

  8. Melo, A.N.F., Souza, E.L., Silva Araujo, V.B., Magnani, M.: Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer’s yeast. LWT Food Sci. Technol. 62, 771–774 (2015)

    Article  Google Scholar 

  9. EFSA: Panel on dietetic products, nutrition and allergies. Scientific opinion on the safety of ‘yeast beta-glucans’ as a novel food ingredient. EFSA J. 9, 2137 (2011)

    Article  Google Scholar 

  10. Jung, E.Y., Lee, H.S., Choi, J.W., Ra, K.S., Kim, M.R., Suh, H.J.: Glucose tolerance and antioxidant activity of spent brewer’s yeast hydrolysate with a high content of Cyclo-His-Pro (CHP). J. Food Sci. 76, C272–C278 (2011)

    Article  Google Scholar 

  11. Bayarjargal, E.M., Ariunsaikhan, T., Odonchimeg, M., Uurzaikh, T., Gan-Erdene, T., Regdel, D.: Utilization of spent brewer’s yeast Saccharomyces cerevisiae for the production of yeast enzymatic hydrolysate. Mong J Chem 12, 88–91 (2011)

    Article  Google Scholar 

  12. Jamieson, D.J.: Oxidative stress responses of the yeast Saccharomyces cerevisiae. Yeast 14, 1511–1527 (1998)

    Article  Google Scholar 

  13. Kanauchi, O., Igarashi, K., Ogata, R., Mitsuyama, K., Andoh, A.: A yeast extract high in bioactive peptides has a blood-pressure lowering effect in hypertensive model. Curr. Med. Chem. 12, 3085–3090 (2005)

    Article  Google Scholar 

  14. Roy, M.K., Watanabe, Y., Tamai, Y.J.: Induction of apoptosis in HL-60 cells by skimmed milk digested with a proteolytic enzyme from the yeast Saccharomyces cerevisiae. J. Biosci. Bioeng. 88, 426–432 (1999)

    Article  Google Scholar 

  15. Jang, J.-H., Lee, J.-S.: Digestion pattern of antihypertensive angiotensin I-converting enzyme inhibitory peptides from Saccharomyces cerevisiae in a successive simulated gastrointestinal bioreactor. Mycobiology 39, 137–139 (2011)

    Article  Google Scholar 

  16. Vieira, E., Moura, C., Almeida, T., Meireles, S., Brandão, T., Pinho, O., Ferreira, I.M.P.L.V.O.: Influence of serial repitching on beer polypeptide profiles. J. Am. Soc. Brew. Chem. 70, 275–279 (2012)

    Google Scholar 

  17. Vieira, E., Brandão, T., Ferreira, I.M.P.L.V.O.: Evaluation of brewer’s spent yeast to produce flavour enhancer nucleotides: influence of serial repitching. J. Agric. Food Chem. 61, 8724–8729 (2013)

    Article  Google Scholar 

  18. AOA Communities (ed.): Official Methods of Analysis of AOAC International, 17th edn. AOAC International, Gaithersburg (2000)

    Google Scholar 

  19. Cupp-Enyard, C.: Sigma’s non-specific protease activity assay—Casein as a substrate. J. Vis. Exp. 19, 899 (2008)

    Google Scholar 

  20. Herald, T.J., Gadgil, P., Tilley, M.: High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour. J. Sci. Food Agric. 92, 2326–2331 (2012)

    Article  Google Scholar 

  21. Jansen, E., Ruskovska, T.: Comparative analysis of serum (anti)oxidative status parаmeters in healthy persons. Int. J. Mol. Sci. 14, 6106–6115 (2013)

    Article  Google Scholar 

  22. Almeida, I.M.C., Barreira, J.C.M., Oliveira, M.B.P.P., Ferreira, I.C.F.R.: Dietary antioxidant supplements: benefits of their combined use. Food Chem. Toxicol. 49, 3232–3237 (2011)

    Article  Google Scholar 

  23. Sentandreu, M., Toldrá, F.: A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzyme. Food Chem. 97, 546–554 (2006)

    Article  Google Scholar 

  24. Quiros, A., del Mar Contreras, M., Ramos, M., Amigo, L., Recio, I.: Stability to gastrointestinal enzymes and structure-activity relationship of beta-casein-peptides with antihypertensive properties. Peptides 30, 1848–1853 (2009)

    Article  Google Scholar 

  25. Minervini, F., Algaron, F., Rizzello, C., Fox, P., Monnet, V., Gobbetti, M.: Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolysed caseins of milk of six species. Appl Environ. Microbiol. 69, 5297–5305 (2003)

    Article  Google Scholar 

  26. Pérez-Palacios, T., Melo, A., Cunha, S., Ferreira, I.M.P.L.V.O.: Determination of free amino acids in coated foods by GC–MS: optimization of the extraction procedure by using statistical design. Food Anal. Methods 7, 172–180 (2014)

    Article  Google Scholar 

  27. Caballero-Córdoba, G.M., Sgarbieri, V.C.: Nutritional and toxicological evaluation of yeast (Saccharomyces cerevisiae) biomass and a yeast protein concentrate. J. Sci. Food Agric. 80, 341–351 (2000)

    Article  Google Scholar 

  28. Slaughter, J.C., Nomura, T.: Intracellular glycogen and trehalose contents as predictors of yeast viability. J. Inst. Brew. 98, 335–338 (1992)

    Article  Google Scholar 

  29. Rodarte, M.P., Dias, D.R., Vilela, D.M., Schwan, R.F.: Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.). Acta Sci. Agron. 33, 457–464 (2011)

    Google Scholar 

  30. Hassan, H.M.M.: Antioxidant and immunostimulating activities of yeast (Saccharomyces cerevisiae) autolysates. World Appl. Sci. J. 15, 1110–1115 (2011)

    Google Scholar 

  31. Kim, J.-H., Dae-Hyoung, L., Seoung-Chan, J., Kun-Sub, C., Jong-Soo, L.: Characterization of antihypertensive angiotensin 1-converting enzyme inhibitor from Saccharomyces cerevisiae. J. Microbiol. Biotechnol. 14, 1318–1323 (2004)

    Google Scholar 

  32. Mohamad Ansor, N., Abdullah, N., Aminudin, N.: Anti-angiotensin converting enzyme (ACE) proteins from mycelia of Ganoderma lucidum (Curtis) P. Karst. BMC Complement Altern. Med. 13, 256 (2013)

    Article  Google Scholar 

  33. FAO/WHO/UNU: Energy and Protein Requirements: Report of a Joint FAO/WHO/UNU Expert Consultation Technical Report FAO/WHO and United Nations University, vol. 724, pp. 116–129. FAO/WHO/UNU, Geneva (1990)

    Google Scholar 

Download references

Acknowledgements

This work received financial support from the European Union (FEDER funds POCI/01/0145/FEDER/007265) and National Funds (FCT/MEC, Fundação para a Ciência e Tecnologia and Ministério da Educação e Ciência) under the Partnership Agreement PT2020 UID/QUI/50006/2013. E. Vieira wishes to thank the Fundação para a Ciência e a Tecnologia, the Grant SFRH/BD/81845/2011. Sara C. Cunha acknowledges FCT wishes to thank the Fundação para a Ciência e a Tecnologia IF/01616/2015 contract.

Author information

Authors and Affiliations

  1. Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, LAQV/REQUIMTE, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal

    Elsa Vieira, Sara C. Cunha & Isabel M. P. L. V. O. Ferreira

Authors
  1. Elsa Vieira
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sara C. Cunha
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Isabel M. P. L. V. O. Ferreira
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Isabel M. P. L. V. O. Ferreira.

Ethics declarations

Conflict of interest

The authors declare that there is no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Vieira, E., Cunha, S.C. & Ferreira, I.M.P.L.V.O. Characterization of a Potential Bioactive Food Ingredient from Inner Cellular Content of Brewer’s Spent Yeast. Waste Biomass Valor 10, 3235–3242 (2019). https://doi.org/10.1007/s12649-018-0368-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12649-018-0368-9

Keywords

Search

Navigation