Nutritional Yeast

Nutritional-Yeast : http://8swiss.com/nutritional-yeast/index.htm

KeyWords: yeasts, S. cerevisiae var. boulardii, brewers yeast, probiotics, phytate, folate, mycotoxins, Vegan, Vegetarian, Plant-based, Diet, Saccharomyces cerevisiae, apoptosis, paclitaxel, breast cancer, 4T1

Description and Abstracts:

Besides being important in the fermentation of foods and beverages, yeasts have shown numerous beneficial effects on human health. Among these, probiotic effects are the most well known health effects including prevention and treatment of intestinal diseases and immunomodulatory effects. Other beneficial functions of yeasts are improvement of bioavailability of minerals through the hydrolysis of phytate, folate biofortification and detoxification of mycotoxins due to surface binding to the yeast cell wall. This included the sufficiency of energy and protein; the adequacy of vitamin B12, iron, zinc, calcium, iodine and vitamin D; and the lack of the long-chain n-3 fatty acids EPA and DHA in most plant-based sources. However, via the strategic management of food and appropriate supplementation, it is the contention of this article that a nutritive vegan diet can be designed to achieve the dietary needs of most athletes satisfactorily. Further, it was suggested here that creatine and b-alanine supplementation might be of particular use to vegan athletes, owing to vegetarian diets promoting lower muscle creatine and lower muscle carnosine levels in consumers. Balanced vegan diets meet energy requirements on a wide variety of plant foods and pay attention to some nutrients that may be critical, such as protein, fiber, omega-3 fatty acids, iron, zinc, iodine, calcium, vitamin D, and vitamin B12. Both yeast autolysates had stimulating activity of splenocyte proliferation. Therefore, the yeast autolysates have the potential to be explored as novel natural antioxidants and immunostimulating agents for using in functional foods or medcine. Saccharomyces cerevisiae, that have been demonstrated to exert health-promoting effects due to their rich vitamin (especially B-complex) and mineral content, as well as their role in the production of microbial proteins, beta-glucans and mannans. Hence, the intake of brewer’s yeasts as a nutritional supplement is popular among vegans and health conscious people. They may be beneficial for diabetic patients and display cancer-preventive properties. The relatively unknown Yarrowia lipolytica deserves particular attention, since it contains highly bioavailable proteins, essential amino acids, minerals, and polyunsaturated fatty acids. Brewer’s yeast contains vitamins, minerals, amino acids and other nutrients, and has been reported to control intestinal function as well as to exert anti-ulceration, anti-tumor and anti-allergy effects. The lipid fraction of the Saccharomyces uvarum yeast obtained as a by-product of industrial beer production was analyzed in order to evaluate nutritive and potential pharmacological properties of the yeast biomass. Total lipids accounted for 4.4 percent of dry biomass, 58 percent of which were neutral lipids. Mono-, di- and triacylglycerols, squalene, lanosterol, ergosterol, steryl esters and free fatty acids were identified in the neutral lipid fraction. Squalene was by far the most abundant one making up 56 percent of neutral lipids and 33 percent of total lipids, respectively. Our earlier studies have demonstrated that phagocytosis of baker’s yeast (Saccharomyces cerevisiae) induces apoptosis in different cancer cell lines in vitro and in vivo. This study aimed to examine how baker’s yeast sensitizes murine and human breast cancer cells (BCC) to paclitaxel in vitro. Yeast alone and paclitaxel alone significantly decreased 4T1 cell viability postculture (24 and 48 hours), caused DNA damage, increased apoptosis, and suppressed cell proliferation. Baker’s yeast in the presence of paclitaxel increased the sensitivity of 4T1 cells to chemotherapy and caused effects that were greater than either treatment alone. The chemosensitizing effect of yeast was also observed with murine EAC cells and human MCF-7 cells, but to a lesser extent. These data suggest that dietary baker’s yeast is an effective chemosensitizer and can enhance the apoptotic capacity of paclitaxel against breast cancer cells in vitro. Baker’s yeast may represent a novel adjuvant for chemotherapy treatment. Yeast extracts, referred to as “yeast foods”, can optimize these fermentation processes because they provide a multitude of essential nutrients for the fermenting yeast such as free alpha-amino nitrogen, minerals and vitamins, or generate an added benefit for a product as a result of their antioxidative properties. In industrial manufacturing processes of yeast extracts, which take advantage of autolytic, hydrolytic, plasmolytic, thermal and mechanical methods, this nutrient composition can be controlled through the choice of process parameters and the used yeast quality. As a consequence, the complex yeast extract composition made from bioactive components varies greatly in commercially available products and can thereby influence fermentation in different ways. In beer production, the high number of physiologically effective yeast extract components stimulates the yeast’s fermentation performance in various ways, depending on the oxygen supply and wort composition. Besides enhanced fermentation rates, individual nutrients of the yeast extract also influence the yeast secondary metabolism and thereby the overall flavor of the beer. Baker’s yeast is currently manufactured in the United States at 13 plants owned by 6 major companies. Two main types of baker’s yeast are produced, compressed (cream) yeast and dry yeast. The total U. S. production of baker’s yeast in 1989 was 223,500 megagrams (Mg) (245,000 tons). Of the total production, approximately 85 percent of the yeast is compressed (cream) yeast, and the remaining 15 percent is dry yeast. Compressed yeast is sold mainly to wholesale bakeries, and dry yeast is sold mainly to consumers for home baking needs. Compressed and dry yeasts are produced in a similar manner, but dry yeasts are developed from a different yeast strain and are dried after processing. Two types of dry yeast are produced, active dry yeast (ADY) and instant dry yeast (IDY). Instant dry yeast is produced from a faster-reacting yeast strain than that used for ADY. The main difference between ADY and IDY is that ADY has to be dissolved in warm water before usage, but IDY does not. We investigate hydrodynamic cavitation to inactivate commonly employed Sac-charomyces cerevisiae yeast strains in an aqueous solution using different reac-tors and hydraulic circuit selected to demonstrate the process feasibility on the industrial scale. The target to achieve an useful lethality of the yeast at lower temperature when compared with standard thermal and even with other cavita-tion processes was achieved, with 90 percent yeast strains lethality at lower tempera-ture (6.3–9.5 C), and about 20 percent lower energy input.

PDF Source: 0101-2061-cta-fst17319.pdf | Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle

PDF Source: 01cabff89e3d156a2d354101ab24defc96f5.pdf | Effects of Dried Brewer’s Yeast on Skin and QOL

PDF Source: 12970_2017_Article_192.pdf | Vegan diets: practical advice for athletes and exercisers

PDF Source: 215s.pdf | Polyphenols: antioxidants and beyond

PDF Source: 38918004.pdf | Conversion of cheese whey to yeast lipid and single cell protein

PDF Source: 419_2015-CJFS.pdf | Spent Brewer’s Yeast Extracts as a New Component of Functional Food

PDF Source: 80_jmbfs_solgajova_2014_fs.pdf | ANTIOXIDANT ACTIVITY AND POLYPHENOL CONTENT OF MALT BEVERAGES ENRICHED WITH BEE POLLEN

PDF Source: 83-88_JachSerefkoetal.2015.pdf | Dietary supplements based on the yeast biomass

PDF Source: 92_jmbs_lavova_2_fbp_b.pdf | TOTAL ANTIOXIDANT ACTIVITY OF YEAST SACCHAROMYCES CEREVISIAE

PDF Source: _20201019-swissmixit-pdf-search-library-methodology.pdf | SwissMixIt Methodology

PDF Source: AC12256171.pdf | VEGAN NUTRITION OF DOGS AND CATS

PDF Source: aerobic-cultivation-yeast-strain.pdf | aerobic cultivation of a yeast strain related to Saccharomyces cerevisiae TMB3400 on softwood hydrolysate

PDF Source: Antioxidant_and_Immunostimulating_Activities_of_Ye.pdf | Antioxidant and Immunostimulating Activities of Yeast (Saccharomyces cerevisiae) Autolysates

PDF Source: applsci-09-00766.pdf | Cavitation Technology—The Future of Greener Extraction Method

PDF Source: APV_Cavitation_Technology_Beverage_14019_01_05_2015_GB.pdf | Cavitation Technology for Beverage Processing

PDF Source: bactrev00050-0035.pdf | Lipids of Yeasts

PDF Source: BagchiInflammationAgingBook2013.pdf | Nutritional Cosmetics

PDF Source: bakers-yeast-breast-cancer.pdf | Baker’s Yeast Sensitizes Metastatic Breast Cancer Cells to Paclitaxel In Vitro

PDF Source: Bauer_colostate_0053A_13215.pdf | SCIENCE OF FOOD FERMENTATION

PDF Source: beer-brewing-hydrodynamic-cavitation-retains-better-flavinoids.pdf | Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

PDF Source: beer-brewing-hydrodynamic-cavitation.pdf | Beer-brewing powered by controlled hydrodynamic cavitation

PDF Source: biochemj00978-0061.pdf | The Nutritive Value of Yeast Protein

PDF Source: BrewingScience_jacob_50-62_2019.pdf | The complexity of yeast extracts and its consequences on the utility in brewing

PDF Source: BRM-Nutrition-Resource-Kit_trifold.pdf | The Vegan Gold Standard Nutritional yeast

PDF Source: c9s13-4.pdf | Yeast Production

PDF Source: cancers-12-01326.pdf | Fungal Gut Microbiota Dysbiosis and Its Role in Colorectal, Oral, and Pancreatic Carcinogenesis

PDF Source: cavitation-and-microorganisms.pdf | Effects of cavitation on different microorganisms

PDF Source: Cellularandmoleculareffectsofyeastprobioticsoncancer.pdf | Cellular and molecular effects of yeast probiotics on cancer

PDF Source: Cosmetics-Compliance-Program.pdf | COLORS AND COSMETICS TECHNOLOGY

PDF Source: de-4-298.pdf | Discovering the link between nutrition and skin aging

PDF Source: ese362.pdf | Energy efficient inactivation of Saccharomyces cerevisiae via controlled hydrodynamic cavitation

PDF Source: fermentation-05-00051.pdf | Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production

PDF Source: foods-07-00164-v2.pdf | Application of Ultrasound in Food Science and Technology

PDF Source: Grapes-Polyphenolics-Health.pdf | Dietary Polyphenols and the Prevention of Diseases

PDF Source: Lee_JJ_T_2017.pdf | Effects of Cavitation on the Inactivation of Listeria and Salmonella on the Surface of Fresh Roma Tomatoes and Cantaloupes

PDF Source: marine-yeast-feed-supplement-koi-carp.pdf | Marine yeast Candida MCCF 101 as feed supplement in aquaculture

PDF Source: molecules-23-01571.pdf | Cosmetics Preservation

PDF Source: molecules-24-01568.pdf | Beer Molecules and Its Sensory and Biological Properties

PDF Source: MT2014-06-035-THAI_0.pdf | Therapies for common cutaneous fungal infections

PDF Source: nutrients-02-00449.pdf | Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

PDF Source: nutrients-11-00005.pdf | Vegan Nutrition for Mothers and Children

PDF Source: Nutrition_3_5_13.pdf | Food and Vitamins and Supplements

PDF Source: Nutrition_and_nutritional_supplementation_Impact_o.pdf | Nutrition and nutritional supplementation: Impact on skin health and beauty

PDF Source: nutritional-yeast-liver.pdf | Nutritional Yeast and Liver

PDF Source: omcl0205_0270.pdf | Plant polyphenols as dietary antioxidants in human health and disease

PDF Source: pacheco1997_compositionYeastBiomass.pdf | Composition and Nutritive Value of Yeast Biomass and Yeast Protein Concentrates

PDF Source: permj17_2p0061.pdf | Nutritional Update for Physicians: Plant-Based Diets

PDF Source: permj20_3p0093.pdf | Plant-Based Diets: A Physician’s Guide

PDF Source: PolyphenolsandtheirbenefitsAreview.pdf | Polyphenols and their benefits: A review

PDF Source: Product-List-Nutritional-and-Brewers-Yeast-Gut-Health-Fractions.pdf | Nutritional Yeast ENGEVITA

PDF Source: Production_of_Food_Grade_Yeasts.pdf | Production of Food Grade Yeasts

PDF Source: s41598-020-69774-6.pdf | characterization and selection of functional yeast strains during sourdough fermentation

PDF Source: sccs_o_190.pdf | THE SCCS NOTES OF GUIDANCE FOR THE TESTING OF COSMETIC INGREDIENTS AND THEIR SAFETY EVALUATION

PDF Source: story_of_yeast.pdf | The Story of Yeast

PDF Source: sustainability-12-01398.pdf | Sustainable Animal Feed Protein through the Cultivation of YARROWIA Lipolytica on Agro-Industrial Wastes and by-Products

PDF Source: Thesis-yeast-influence-wheat-bread.pdf | technological, nutritional and sensorial of wheat bread, influenced by different strains of Saccharomyces cerevisiae

PDF Source: thesis-yeast-nutrient-availability.pdf | Response of Escherichia coli to nutrient availability during cultivation at single cell level

PDF Source: trekstock-food-and-cancer.pdf | FOOD AND CANCER

PDF Source: ULTSON-3772.pdf | Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer

PDF Source: Viability_of_common_wine_spoilage_organisms_after_.pdf | Viability of common wine spoilage organisms after exposure to high power ultrasonics

PDF Source: VitaminB12-Consumer.pdf | Vitamin B12 Fact Sheet

PDF Source: yeast-engineering-pharm-nutraceutical-purposes.pdf | YEAST ENGINEERING FOR PHARMACEUTICAL AND NUTRACEUTICAL PURPOSES

PDF Source: yeast-fish.pdf | Effects of dietary yeast Saccaromyces cerevisiae on the antioxidant system in the liver

PDF Source: Yeast-identify-anti-aging-agents-2018.pdf | Yeast as a tool to identify anti-aging compounds

PDF Source: yeast-lipids.pdf | Lipid Composition of Brewer’s Yeast

PDF Source: Yeast-ReSet-Ver-2-Final-Edit-May-22-2018.pdf | RESET THE YEAST CONNECTION

PDF Source: yeast-supplementation-beef-production.pdf | Effect of Yeast Supplementation During Various Stages of Beef Production

PDF Source: yeast-therapy-breast-cancer.pdf | Yeast Therapy for the Treatment of Breast Cancer

PDF Source: yeast-usda.pdf | Yeast Handling Processing

PDF Source: Yeast_nutrition_article.pdf | Yeast Nutrients Make Fermentations Better

PDF Source: YOUNG-THESIS.pdf | YEAST CELL WALL SUPPLEMENTATION ALTERS THE PERFORMANCE AND HEALTH

PDF Source: Zinc-Vegetarian-Nutrition.pdf | Zinc in Vegetarian Diets

Email: greg@swissmixit.com