Biomedical and biotechnological aspects of the production of functional ingredients based on yeast biomass

Abstract

Abstract The results obtained in recent studies shown that use of the biologically active substances of microbial origin is prospect as natural components of nutrition, including the non-pathogenic yeast Saccharomyces cerevisiae, applying in the food industry. The aim of this work was to study the peptide and amino acid composition of yeast fermentolysates as factors that form their functional properties and biomedical activity. As a result of biocatalytic destruction during 6 and 12 hours, yeast biomass fermentolysates were produced, that mainly contained low molecular weight peptides (57.3% and 85.0% of the protein substances total mass) and free form amino acids (15.7% and 50.2% of the total amino acids). Spectral composition analysis of low molecular weight peptides confirmed a high degree of the protein hydrolysis. It was established that after 12 h of the hydrolysis, fermentolysate mainly contained peptides with a molecular weight of 80 to 300 Da, as well as free amino acids. The efficiency and safety of yeast fermentolysates that are sources of low molecular weight peptides and free amino acids, that determine their functional properties, was proven using in diets of experimental animals. Biomedical research and clinical trials confirmed that yeast fermentolysates had a high digestibility, promoted the normalization of metabolism, improved the functional state of the body, the recovery of patients and the restoration of their operability, had a general fortifying and immunomodulatory effect.