Ciobanu Livia Teodora, Constantinescu-Aruxandei Diana, Farcasanu Ileana Cornelia, Oancea Florin
Bioproducts Group, Bioresources Department, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, Spl. Independentei No. 202, Sector 6, 060021 Bucharest, Romania.
Interdisciplinary School of Doctoral Studies ISDS-UB, University of Bucharest, Bd. Mihail Kogalniceanu No. 36-46, 050107 Bucharest, Romania.
Int J Mol Sci. 2024 Nov 25;25(23):12655. doi: 10.3390/ijms252312655.
Yeasts have emerged as an important resource of bioactive compounds, proteins and peptides, polysaccharides and oligosaccharides, vitamin B, and polyphenols. Hundreds of thousands of tons of spent brewer's yeast with great biological value are produced globally by breweries every year. Hence, streamlining the practical application processes of the bioactive compounds recovered could close a loop in an important bioeconomy value-chain. Cell lysis is a crucial step in the recovery of bioactive compounds such as (glyco)proteins, vitamins, and polysaccharides from yeasts. Besides the soluble intracellular content rich in bioactive molecules, which is released by cell lysis, the yeast cell walls β-glucan, chitin, and mannoproteins present properties that make them good candidates for various applications such as functional food ingredients, dietary supplements, or plant biostimulants. This literature study provides an overview of the lysis methods used to valorize spent brewer's yeast. The content of yeast extracts and yeast cell walls resulting from cellular disruption of spent brewer's yeast are discussed in correlation with the biological activities of these fractions and resulting applications. This review highlights the need for a deeper investigation of molecular mechanisms to unleash the potential of spent brewer's yeast extracts and cell walls to become an important source for a variety of bioactive compounds.
酵母已成为生物活性化合物、蛋白质和肽、多糖和寡糖、维生素B以及多酚的重要来源。全球啤酒厂每年都会产生数十万吨具有巨大生物价值的酿酒废酵母。因此，简化回收的生物活性化合物的实际应用流程可以闭合一条重要生物经济价值链中的循环。细胞裂解是从酵母中回收生物活性化合物（如（糖基）蛋白、维生素和多糖）的关键步骤。除了通过细胞裂解释放出的富含生物活性分子的可溶性细胞内成分外，酵母细胞壁中的β-葡聚糖、几丁质和甘露糖蛋白具有的特性使它们成为功能食品成分、膳食补充剂或植物生物刺激剂等各种应用的良好候选物。本文献研究概述了用于使酿酒废酵母增值的裂解方法。讨论了酿酒废酵母细胞破碎后得到的酵母提取物和酵母细胞壁的成分，并将其与这些组分的生物活性及最终应用相关联。这篇综述强调，需要对分子机制进行更深入的研究，以释放酿酒废酵母提取物和细胞壁成为各种生物活性化合物重要来源的潜力。
