Nutritional properties, peptidome profile and antioxidant activities of hydrolysates extracted from Saccharomyces cerevisiae Y70 as potential alternative ingredients

Abstract

Saccharomyces cerevisiae Y70 is supposed to be potentially used as a source of alternative ingredient due to its high protein content and pleasant flavor. The purpose of this study was to determine the nutritional value, peptidome profile, and antioxidant activities of hydrolysates with various molecular weights from specific S. cerevisiae Y70 obtained by autolysis and enzymatic methods. In the current study, the analysis of nutritional components indicated that all extractive hydrolysates were rich source of proteins, essential amino acids, flavor amino acids, RNA, phenols and carbohydrates, with low fat. The analysis of peptidome revealed differences in the number and composition among extractive hydrolysates, which exhibited their potential biological activities. The low molecular weight hydrolysates showed good 1,1-diphenyl-2-picrylhydrazyl, 2,2′-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid), OH⁻ scavenging activity and ferrous ion chelating activity. These findings revealed that the hydrolysates of S. cerevisiae Y70 have nutritional value and could provide useful information for their potential application as alternative and functional ingredients in the food and pharmaceutical industries.