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Bioactive Peptides From Yeast: A Comparative Review on Production Methods, Bioactivity, Structure-Function Relationship, and Stability Publisher



Mirzaei M1, 2 ; Shavandi A1 ; Mirdamadi S3 ; Soleymanzadeh N3 ; Motahari P4 ; Mirdamadi N5 ; Moser M6 ; Subra G7 ; Alimoradi H8 ; Goriely S9
Authors
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Authors Affiliations
  1. 1. BioMatter unit, Ecole polytechnique de Bruxelles, Universite Libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50 - CP 165/61, Brussels, 1050, Belgium
  2. 2. Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
  3. 3. Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran
  4. 4. Biopharmaceutical Research Center, Aryogen Pharmed, Inc., Alborz university of Medical Science, Karaj, Iran
  5. 5. School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. Laboratory of Immunobiology, Faculty of Sciences, Universite Libre de Bruxelles, Gosselies, Belgium
  7. 7. IBMM, Univ. Montpellier, CNRS, ENSCM Montpellier, France
  8. 8. School of Biomedical Sciences, University of Otago, Dunedin, New Zealand
  9. 9. ULB Center for Research in Immunology (U-CRI), Laboratory of Immunobiology, Universite Libre de Bruxelles, Gosselies, Belgium

Source: Trends in Food Science and Technology Published:2021


Abstract

Background: Yeast cells are a rich source of protein and have long been investigated for the production of yeast extract as a source of bioactive peptides with different documented bioactivity, e.g. antioxidant, ACE-inhibitory, antidiabetic, as well as prevention of chronic diseases and providing immune responces. Furthermore, yeast cells are known to contribute to generation of bioactive peptides due to their proteolytic activity during fermentation processes, and also release of antimicrobial peptides during growth. Scope and approach: Although reports on preparation and characteristic of yeast extract increased tremendously, research on the functional properties of yeast extract attributed to the content of bioactive peptides and production methods lack a systematic review. Also, the contribution of yeast cells to the production of bioactive peptides during the growth and fermentation process has not been summarized previously. This review summarizes previous studies on yeast-derived peptides, the production methods, the bioactivity, the mechanism of action, as well as the structure-function relationship, and stability of identified peptides. This article would be helpful to promote the application of yeast-derived peptides in research and commercialization. Key finding: Yeast cells and yeast extract have great potentials for producing bioactive peptides with multiple functionalities. Current scientific evidence regarding the potential health benefit of yeast highlights the need for additional investigation on the bioactivity of peptides as influenced by production and purification methods. Also, predicting and designing new peptide sequences with specific functionality with the aid of bioinformatics tools, animal and human studies will effectively transfer these findings into practical and market applications. © 2021 Elsevier Ltd
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