Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro, 21941-909, Brazil.
Compr Rev Food Sci Food Saf. 2021 Sep;20(5):4450-4479. doi: 10.1111/1541-4337.12798. Epub 2021 Aug 11.
Saccharomyces cerevisiae is the main biotechnological tool for the production of Baker's or Brewer's biomasses, largely applied in beverage and fermented-food production. Through its gene expression reprogramming and production of compounds that inactivate the growth of other microorganisms, S. cerevisiae is able to grow in adverse environments and in complex microbial consortia, as in fruit pulps and root flour fermentations. The distinct set of up-regulated genes throughout yeast biomass propagation includes those involved in sugar fermentation, ethanol metabolization, and in protective responses against abiotic stresses. These high abundant proteins are precursors of several peptides with promising health-beneficial activities such as antihypertensive, antioxidant, antimicrobial, immunomodulatory, anti-obesity, antidiabetes, and mitogenic properties. An in silico investigation of these S. cerevisiae derived peptides produced during yeast biomass propagation or induced by physicochemical treatments were performed using four algorithms to predict antimicrobial candidates encrypted in abundantly expressed stress-related proteins encoded by different genes like AHP1, TSA1, HSP26, SOD1, HSP10, and UTR2, or metabolic enzymes involved in carbon source utilization, like ENO1/2, TDH1/2/3, ADH1/2, FBA1, and PDC1. Glyceraldehyde-3-phosphate dehydrogenase and enolase II are noteworthy precursor proteins, since they exhibited the highest scores concerning the release of antimicrobial peptide candidates. Considering the set of genes upregulated during biomass propagation, we conclude that S. cerevisiae biomass, a food-grade product consumed and marketed worldwide, should be considered a safe and nonseasonal source for designing next-generation bioactive agents, especially protein encrypting antimicrobial peptides that display broad spectra activity and could reduce the emergence of microbial resistance while also avoiding cytotoxicity.
酿酒酵母是生产面包酵母或啤酒酵母生物质的主要生物技术工具，广泛应用于饮料和发酵食品生产。通过基因表达重编程和产生使其他微生物失活的化合物，酿酒酵母能够在不利的环境中和复杂的微生物群落中生长，如在水果果肉和根粉发酵中。在酵母生物质繁殖过程中，上调的基因集包括参与糖发酵、乙醇代谢以及对非生物胁迫的保护反应的基因。这些高丰度的蛋白质是具有潜在健康益处的多种肽的前体，如具有降压、抗氧化、抗菌、免疫调节、抗肥胖、抗糖尿病和有丝分裂特性的肽。使用四种算法对酿酒酵母在酵母生物质繁殖过程中产生的或通过物理化学处理诱导的这些衍生肽进行了计算机模拟研究，以预测编码于不同基因（如 AHP1、TSA1、HSP26、SOD1、HSP10 和 UTR2）中的与应激相关的高表达蛋白中加密的抗菌候选物，或参与碳源利用的代谢酶，如 ENO1/2、TDH1/2/3、ADH1/2、FBA1 和 PDC1。甘油醛-3-磷酸脱氢酶和烯醇酶 II 是值得注意的前体蛋白，因为它们在释放抗菌肽候选物方面表现出最高的分数。考虑到在生物质繁殖过程中上调的基因集，我们得出结论，食用和在全球范围内销售的食品级产品酿酒酵母生物质应被视为设计下一代生物活性制剂的安全且非季节性来源，特别是具有广谱活性的蛋白加密抗菌肽，它可以减少微生物耐药性的出现，同时避免细胞毒性。
