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The continuous enhancement of national health awareness has led to the continuous expansion of the market capacity of sports nutrition food. However, factors such as severe product homogenization and lack of innovation have limited the development of the industry. Yeast proteins have high nutritional value, abundant in essential amino and branched-chain amino acid, with slow digestion characteristics. At present, it is mainly used in food processing as protein supplement and muscle recovery supplements, which can enhance the nutritional value of protein in food, partially replace the use of whey protein, and extend the sense of satiety. Thus, the application of yeast proteins in sports nutrition food is promising. This paper introduces the functions of common nutrients, nutritional characteristics and application status of yeast proteins, and then analyzes and summarizes the application prospects of yeast protein in sports nutrition food, providing ideas for the innovative development of sports nutrition food.

Betanin, a water-soluble colorant, is sensitive to light and temperature and is easily faded and inactivated. This study investigated the formation of yeast protein-chitooligosaccharide-betanin complex (YCB) induced by ultrasound treatment, and evaluated its protective effect on the colorant betanin. Ultrasound (200–600 W) increased the surface hydrophobicity and solubility of yeast protein, and influenced the protein’s secondary structure by decreasing the α-helix content and increasing the contents of β-sheet and random coil. The ultrasound treatment (200 W, 15 min) facilitated binding of chitooligosaccharide and betanin to the protein, with the binding numbers of 4.26 ± 0.51 and 0.61 ± 0.06, and the binding constant of (2.73 ± 0.25) × 105 M−1 and (3.92 ± 0.10) × 104 M−1, respectively. YCB could remain the typical color of betanin, and led to a smaller and disordered granule morphology. Moreover, YCB exhibited enhanced thermal-, light-, and metal irons (ferric and copper ions) -stabilities of betanin, protected the betanin against color fading, and realized a controlled release in simulated gastrointestinal tract. This study extends the potential application of the fungal proteins for stabilizing bioactive molecules.

Different protein sources can impact gut microbiota composition and abundance, and also participate in health regulation. In this study, mice were gavaged with yeast protein (YP), soybean protein isolate (SPI), and whey protein isolate (WPI) for 28 days. Body weights showed similar patterns across different protein administration groups. The ileum in YP-supplemented mice exhibited good morphology, and tight-junction (TJ) proteins were slightly upregulated. Immunoglobulin (Ig)A, IgM, and IgG levels in the ileum of different protein groups were significantly increased (p < 0.05). Interleukin (IL)-10 levels were significantly increased, whereas IL-6 levels were significantly reduced in the YP group when compared with the control (C) (p < 0.05). Glutathione peroxidase (GSH-Px) levels in the ileum were significantly increased in the YP group (p < 0.05). These results indicate that YP potentially improved intestinal immunity and inflammatory profiles. The relative abundances of Parabacteroides, Prevotella, and Pseudobutyrivibrio in the YP group were more enriched when compared with the C and SPI groups, and Parabacteroides was significantly upregulated when compared with the WPI group (p < 0.05). Overall, the results indicate that YP upregulates the beneficial bacteria and improves ileal immunity and anti-inflammatory capabilities.

Single-cell ingredients (SCI) are considered promising nutrient sources which are produced using environmentally friendly biotechnological processes. The aim of the current study was to evaluate the replacement of fishmeal, plant protein sources, and fish oil with SCI in organic feeds for European sea bass (Dicentrarchus labrax). Bacterial protein, yeast protein, and microalgae were used to replace fishmeal trimmings, soya bean meal, and fish oil from trimmings. Triplicate groups (30 fish per replicate) of European sea bass (14.4 ± 2.4 g) were fed the experimental diets for 71 days. The results showed that the incorporation of SCI at all levels of inclusion significantly enhanced nutrient digestibility. Additionally, growth performance parameters were not affected by SCI inclusion, exhibiting similar or improved values. Moreover, a tendency for improved anterior and posterior gut structure was observed and a significant increase of lysozyme activity at the two highest inclusion levels of SCI was determined. Overall, the results showed that the inclusion of SCI at 15% (bacterial: yeast: algae—9.4: 4.7: 1) is possible without compromising any of the parameters evaluated. According to these findings, a higher substitution of fishmeal trimmings, plant protein sources, and fish oil from trimmings with SCI in organic diets for European sea bass (D. labrax) can be further evaluated in future studies.

Currently, with the preference for a healthy diet and increased awareness of reducing the carbon footprint, the demand for protein is becoming more and more diversified. In this study, the physicochemical properties of yeast protein (YP) and four common plant proteins (soy protein isolate, pea protein isolate, wheat gluten, and peanut protein) were compared. The most prevalent secondary structure in YP is the β-sheet. Furthermore, YP is in an aggregated state, and it has a high surface hydrophobicity. The tryptophan residues are primarily exposed on the polar surface of YP. The results of in vitro digestibility indicated that YP (84.91 ± 0.52%) was a high-quality protein. Moreover, YP has a higher thermal stability and relatively stable low apparent viscosity, which provides ample possibility for its application in food processing and in foods for people with swallowing difficulties. This study provides theoretical basis in the potential of YP as an alternative protein source.

There may be close links among yeast protein (Saccharomyces cerevisiae) supplementation, gut microbiota and skeletal muscle aging. In present study, nineteen-month-old mice received yeast protein (1.0 g/kg/d) for three months by gavage. Histological and ultrasonographical improvements in muscle as well as an increase in myofiber size were observed after yeast protein supplementation. Moreover, yeast protein activated Akt/mTOR/4E-BP1 pathway and regulated myogenic regulatory factors (Myog, Myf4, Myf5, and Myod1) to promote muscle protein synthesis and muscle regeneration and differentiation. Meanwhile, alpha and beta diversities as well as the ratio of Firmicutes and Bacteroidetes were elevated after yeast protein supplementation. Changes in the abundance of gut microbiota after yeast protein supplementation were significantly correlated with glycan biosynthesis and metabolism, amino acid metabolism and lipid metabolism, closely involved in the process of muscle aging. Hence, yeast protein supplementation could contribute to ameliorating muscle aging, which may be associated with gut microbiota.

In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.

O valor nutritivo da farinha de mandioca enriquecida com bioproteínas (Saccharomyces cerevisiae), associada a misturas habitualmente consumidas por populações carentes, foi avaliado em ratas Wistar (n=30, 100 a 120 dias de idade). Os animais foram divididos em 3 grupos e acasalados recebendo água e dietas "ad libitum", de três tipos: feijão, arroz, farinha de mandioca enriquecida (FAFL17); feijão, arroz e farinha de mandioca (FAFM13) e caseína a 17% de proteína (CAS17). Na gestação e lactação mediram-se o ganho de peso e a ingestão alimentar. O número de filhotes por ninhada foi registrado ao nascimento, padronizando 7 filhotes por grupo. O ganho de peso foi acompanhado até o desmame (21 dias), quando 2 filhotes por ninhada foram selecionados e observados quanto ao consumo de ração, comprimento de cauda e ganho de peso até os 70 dias de idade. No fígado e cérebro foram determinados os pesos úmidos, relativos e o teor de proteínas. Numa amostra do fígado realizou-se a histopatologia. No sangue, foram dosados os teores de hemoglobina, hematócrito e proteína. O Coeficiente de Eficácia Alimentar (CEA) foi avaliado. Estatisticamente utilizou-se a ANOVA e o Teste de Tukey. A dieta FAFL17 não exerceu influência sobre o ganho de peso das gestantes e lactantes, entretanto, os filhotes deste grupo obtiveram, em quase todos os parâmetros, valores superiores aos do grupo FAFM13 e, em sua maioria, inferiores ao CAS17. Os valores de hemoglobina foram semelhantes entre FAFM13 e FAFL17. A histopatologia evidenciou padrões normais nos três grupos. Os dados sugerem que a farinha de mandioca enriquecida com bioproteínas (Saccharomyces cerevisiae) promove melhoria da mistura alimentarUse of a diet containing yeast protein (Saccharo-myces cerevisiae): effects upon pregnancy, lactation and the development of rats. The nutritive value of manioc flour (Manihot esculenta) enriched with yeast protein (Saccharomyces cerevisiae) added to a food mixture most frequently consumed by low-income populations was assessed in female Wistar rats (n=30; 100-120 days old). Animals were divided into three groups, mated and had free access to diets and water. Diets were as follows: beans, rice, yeast-enriched manioc flour (BRYMF17) ; beans, rice, manioc flour (BRMF13) ; casein (17% protein) (CAS17). Body weight gains and food consumption were recorded during pregnancy and lactation. At the parturition , the number of pups per litter was recorded and offspring were uniformly distributed (7 pups per litter). Weight gains were determined until weaning (21 days). At weaning two youngs were selected from each litter and individually housed. Weight gains, food consumption and the length of the tail were measured until rats were 70 days old. Rats had their liver and brain removed for protein determination and wet and relative weights. Liver samples were histologically examined. Blood hemoglobin, hematocrit and proteins, as well as the Food Efficiency Ratio (FER), were determined. ANOVA and Tukey's test were used. The experimental diet had not significant effect on pregnant and lactating dams. Values for the investigated parameters were higher in experimental youngs than in their controls and lower than in the standard group. This yeast protein-enriched manioc flour proved to valid in terms of dietary supplementation

O soro de leite fermentado pela levedura Kluyveromyces fragilis, após secagem em spray drier, foi submetido à avaliação da qualidade protéica através de uma análise aminoacídica e de um estudo biológico pelos métodos: Relação da Eficiência Protéica (PER), Relação da Eficiência Líquida da Proteína (NPR) e Utilização Líquida da Proteína (NPU). Na análise aminoacídica, foram utilizadas como comparativo a composição de aminoácidos das proteínas padrão do ovo e da FAO. Os resultados indicaram um alto nível de lisina (65,60mg/g de proteína) e baixos níveis de metionina e valina, respectivamente, 14,90mg e 45,80mg/g de proteína. A avaliação biológica foi conduzida durante 4 semanas, sendo utilizados 24 ratos desmamados aos 23 dias de idade. Os resultados para PER, NPR e NPU foram respectivamente, 19,75%, 46,33% e 26,54%, comparados com os valores obtidos com a proteína padrão caseína. A qualidade da proteína do soro seco fermentado apresentou-se inferior à proteína da caseína.Kluyveromyces fragilis fermented whey was spray dried and the protein quality of dried product was assayed by aminoacid analysis and three biological methods: Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Net Protein Utilization (NPU). Aminoacid analysis using casein and FAO protein as standards had a high level of lysine (65.6mg/g protein) and low levels of methionine (14.9mg/g protein) and valine (45.8mg/g protein). Biological evaluation of dried fermented whey protein, using 24 weaned rats, 23 days of age, during four weeks, using casein as standard protein, resulted in PER, NPR and NPU, 19.75%, 46.33% and 26.54%. Nutritional quality of the dried fermented whey protein was lower than the casein protein.