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<p>Brewer’s spent yeast (BSY), a byproduct of the brewing industry, is a promising source of bioactive compounds with potential health benefits. Through enzymatic hydrolysis, it is possible to release peptides with antihypertensive and antioxidant activities, especially when combined with purification techniques like ultrafiltration. Additionally, volatile compounds produced by yeast hydrolysis may hold commercial value as natural flavoring agents or bioactive substances. Therefore, this study aimed to evaluate the antihypertensive and antioxidant potential and volatile compound profile of enzymatically hydrolyzed BSY from <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces pastorianus</i>, using Flavourzyme<sup>®</sup>. Ultrafiltration enhanced ACE-inhibitory activity, with the &lt; 5&#xa0;kDa peptide fractions showing the highest inhibition, <i>S. pastorianus</i> reaching 72.15 ± 9.22%, a value comparable to that of the drug enalapril. A similar trend was observed for antioxidant activity: the &lt; 5&#xa0;kDa permeate fraction of <i>S. pastorianus</i> showed improved results, particularly in the ABTS (303.00 µmol Trolox·g⁻¹) and FRAP (297.31 µmol Fe²⁺·g⁻¹) assays. Regarding volatile compounds, 24 were identified in <i>S. cerevisiae</i>, with acetoin (22.25%) as the most abundant, while <i>S. pastorianus</i> contained 31 compounds, with 2,4-di-tert-butylphenol (23.87%) being the predominant one.</p>

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Bioactive Potential and Flavor Profile of Brewers’ Spent Yeast Peptides

  • 期刊论文

  • 发表日期：

    2025年10月17日

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  • Guilherme Santos Martins,
  • Gabriela Carvalho de Souza,
  • Karoline Pereira Rodrigues,
  • Mariana Zitzke,
  • Milena da Silva Matsuda Valencia,
  • Priscila Tessmer Scaglioni,
  • Mariano Michelon

摘要

Brewer’s spent yeast (BSY), a byproduct of the brewing industry, is a promising source of bioactive compounds with potential health benefits. Through enzymatic hydrolysis, it is possible to release peptides with antihypertensive and antioxidant activities, especially when combined with purification techniques like ultrafiltration. Additionally, volatile compounds produced by yeast hydrolysis may hold commercial value as natural flavoring agents or bioactive substances. Therefore, this study aimed to evaluate the antihypertensive and antioxidant potential and volatile compound profile of enzymatically hydrolyzed BSY from Saccharomyces cerevisiae and Saccharomyces pastorianus, using Flavourzyme®. Ultrafiltration enhanced ACE-inhibitory activity, with the < 5 kDa peptide fractions showing the highest inhibition, S. pastorianus reaching 72.15 ± 9.22%, a value comparable to that of the drug enalapril. A similar trend was observed for antioxidant activity: the < 5 kDa permeate fraction of S. pastorianus showed improved results, particularly in the ABTS (303.00 µmol Trolox·g⁻¹) and FRAP (297.31 µmol Fe²⁺·g⁻¹) assays. Regarding volatile compounds, 24 were identified in S. cerevisiae, with acetoin (22.25%) as the most abundant, while S. pastorianus contained 31 compounds, with 2,4-di-tert-butylphenol (23.87%) being the predominant one.