Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China.
Department of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China; Department of Nutrition and Food Hygiene, MOE Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Hangkong Road 13, Wuhan 430030, China.
Food Chem. 2025 Jan 15;463(Pt 2):141178. doi: 10.1016/j.foodchem.2024.141178. Epub 2024 Sep 11.
Yeast, identified as a microorganism, boasts a considerable protein content, positioning yeast protein as a highly promising alternative in the quest for sustainable protein sources. The primary aim of this study is to evaluate the protein quality of yeast protein and compare it with animal proteins (whey concentrate/isolate proteins) and plant proteins (soy, wheat, pea proteins). Notably, yeast protein exhibits the highest ratio of indispensable/dispensable amino acids (IAAs/DAAs, 0.91). However, in both in vivo and in vitro digestion experiments, yeast protein demonstrated lower true protein digestibility (TPD) and true ileal digestibility (TID) compared to other proteins. Despite this, the yeast protein's amino acid score (AAS, 1.37 for >3 years), protein digestibility-corrected amino acid score (PDCAAS, 100 % for >3 years), and digestibility-corrected amino acid score (DIAAS, 82.42 % for >3 years) of yeast protein surpassed those of plant proteins, yet remained lower than animal proteins primarily due to its lower digestibility.
酵母被鉴定为一种微生物，其蛋白质含量相当可观，因此成为可持续蛋白质来源的极具前景的替代品。本研究的主要目的是评估酵母蛋白的蛋白质质量，并将其与动物蛋白（乳清浓缩物/分离蛋白）和植物蛋白（大豆、小麦、豌豆蛋白）进行比较。值得注意的是，酵母蛋白的必需/非必需氨基酸比（IAAs/DAAs，0.91）最高。然而，在体内和体外消化实验中，与其他蛋白质相比，酵母蛋白的真蛋白消化率（TPD）和真回肠消化率（TID）较低。尽管如此，酵母蛋白的氨基酸评分（AAS，>3 岁时为 1.37）、蛋白质消化率校正后的氨基酸评分（PDCAAS，>3 岁时为 100%）和消化率校正后的氨基酸评分（DIAAS，>3 岁时为 82.42%）均超过了植物蛋白，但仍低于动物蛋白，主要是由于其消化率较低。
