In recent years, yeast extracts have been gaining popularity in the food industry due to their ability to modulate taste, enrich nutritional value and improve the flavour of foods. They represent a versatile and sustainable solution for various culinary and nutritional applications, responding to the needs of increasingly health-conscious and quality-conscious consumers. Safe and nutritious ingredients are now considered a high quality natural product, capable of satisfying various taste requirements and providing essential dietary nutrients [1,2], attracting increasing attention due to their low cost of production, wide range of available sources and high content of vitamins, proteins and minerals that are increasingly in demand. In addition to the variety of physiologically valuable substances, their high antioxidant capacity is extremely useful for the food industry [3].

Brewer’s yeast (Saccharomyces cerevisiae) is the most commonly used source for the production of yeast extracts [4]: the cell wall of brewer’s yeast contains a high percentage (15-30% of the cell’s dry mass) of cross-linked polysaccharides, mainly mannose-oligosaccharides and β-glucans [5,6]. The β-glucan product obtained from brewer’s yeast has antibacterial, antioxidant and various other biological activities, making it not only a food additive and dietary supplement to promote digestion, but also an agent that boosts human immunity and reduces lipids in the liver and blood.

As production technology has improved, the applications of yeast extract have expanded from animal feed to amino acid and protein products for human consumption, immunostimulants for aquaculture, flavouring agents for meat [7], spice additives, plant growth regulation and soil improvement (Fig. 1) [8].

One of the most appreciated roles of yeast extracts is their ability to enhance the umami flavour, also known as the fifth taste, which gives food a ‘succulent’ and ‘meaty’ note that enhances the complexity of the food. This is made possible by glutamate, an amino acid naturally present in yeast extracts that acts in synergy with free nucleotides such as inosinate and guanylate to intensify the perception of umami flavour. Especially popular in soups, sauces, broths, ready meals and savoury snacks, it offers a natural alternative to monosodium glutamate (MSG), which is often avoided by consumers for health reasons. In addition, the use of yeast extracts reduces the amount of salt required in food preparations, contributing to healthier formulations and responding to the growing focus on reducing sodium in the diet.

In addition to enhancing taste, yeast extracts are rich in essential nutrients, making them ideal for food supplements. They contain B vitamins, protein, essential amino acids and minerals such as zinc, iron and magnesium. These are crucial for several bodily functions, including energy metabolism, the nervous system and red blood cell production, making yeast extracts an excellent option for those seeking to enrich their diet with natural, nutritionally dense supplements.

Recently, research into antioxidant properties has also extended to the cosmetics industry; yeast extract is usually combined with other cosmetic ingredients to formulate sunscreen, moisturising and exfoliating products that protect the skin from oxidative stress. Just for comparison, the antioxidant capacity of yeast extract is ten times that of blueberries [9].

Another advantage of yeast extracts is their ability to modulate bitter taste: thanks to their nucleotide and peptide content, they can mask the bitter and unpleasant notes typical of alternative protein-based foods, without altering the flavour profile. Yeast extracts consist of a combination of proteins, peptides, amino acids, nucleic acids, B vitamins, minerals, carbohydrates, lipids and other components. However, the chemical composition of each extract depends on the conditions during yeast culture and extract preparation (Tomé, 2021, Vieira et al., 2016). Glutamic acid and two purine nucleotides (guanosine 5′-monophosphate (GMP) and inosine 5′-monophosphate (IMP)) identified in yeast extracts are known for their ability to enhance and elicit an umami taste (Laffitte et al., 2016, Yamaguchi, 1991). They also contain adenosine 5′-monophosphate (AMP) (Vieira, Brandão, & Ferreira, 2013), identified as a bitter taste inhibitor (Keast and Breslin, 2002, Ming et al., 1999).

Studies such as the one performed by Keast and Breslin in 2002 suggest that AMP inhibited the bitterness of a pharmaceutical mixture (pseudoephedrine, ranitidine, acetaminophen, quinine and urea) but only reduced the perception of the bitter taste of pseudoephedrine and quinine (Keast & Breslin, 2002).

AMP therefore has an ability to inhibit bitter taste perception, which is particularly useful in sports drinks and snacks, where it is important to balance the taste to make the product more pleasant and balanced.
The ability to modulate bitter taste, which in some respects is still poorly understood, makes yeast extracts a key ingredient in the development of novel food products that satisfy consumer preferences.

Prosol yeast extracts represent a highly valuable multifunctional ingredient for the modern industry, meeting the needs of numerous sectors, from food to supplements to cosmeceuticals. Not only do they improve the taste and flavour of products, naturally enhancing the umami flavour, they also play a crucial role as modulators of bitterness, making formulations more balanced and palatable. This property is particularly useful for masking unwanted notes in complex products such as food supplements and functional preparations.
In addition to their taste benefits, Prosol yeast extracts offer important nutritional enrichment due to their high content of protein, fibre and essential micronutrients. This makes them ideal for the development of food supplements aimed at improving overall well-being, responding to growing consumer demands for more natural and healthy solutions.
In a context of increasing focus on sustainability and health, these extracts also stand out for their versatility and eco-friendly profile, representing a strategic option not only for the food sector, but also for the production of cosmeceuticals. Their nourishing and regenerative properties make them perfect for beauty and skin care formulations, contributing to innovative, high-quality products.

1. Boonraeng S, Foo-Trakul P, Kanlayakrit WJKJ. 2000. Effects of chemical, biochemical and physical treatments on the kinetics and on the role of some endogenous enzymes action of baker’s yeast lysis for food-grade yeast extract production. Kasetsart J. 34: 270-278.
2. Podpora B, Swiderski FJJoFP, Technology. 2018. Spent brewer’s yeast autolysates as a new and valuable component of functional food and dietary supplements. J. Food Process Technol. 6: 1000526.
3. Jacob FF, Striegel L, Rychlik M, Hutzler M, Methner F-J. 2019. Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance. Eur. Food Res. Technol. 245: 1169-82.
4. Takalloo Z, Nikkhah M, Nemati R, Jalilian N, Sajedi RH. 2020. Autolysis, plasmolysis and enzymatic hydrolysis of baker’s yeast (Saccharomyces cerevisiae): a comparative study. World J. Microbiol. Biotechnol. 36: 68. 164 Tao et al. J. Microbiol. Biotechnol.
5. Jouany JP, Yiannikouris A, Bertin G. 2004. The chemical bonds between mycotoxins and cell wall components of Saccharomyces cerevisiae have been identified. J. Food Protect. 8: 26-50.
6. Khawaja, Muhammad, Bashir, Jae-Suk, Choi. 2017. Clinical and physiological perspectives of β-glucans: the past, present, and future. Int. J. Mol. Sci. 18: 1906.
7. Rakowska R, Sadowska A, Dybkowska E, Świderski F. 2017. Spent yeast as natural source of functional food additives. Roczniki Państwowego Zakadu Higieny 68: 115-121.
8. Xi Q, Lai W, Cui Y, Wu H, Zhao T. 2019. Effect of yeast extract on seedling growth promotion and soil Improvement in afforestation in a semiarid chestnut soil area. Forests 10: 76.
9. Gaspar LR, Camargo FB, Gianeti MD, Maia Campos PMBG. 2008. Evaluation of dermatological effects of cosmetic formulations containing Saccharomyces cerevisiae extract and vitamins. Food Chem. Toxicol. 46: 3493-500.

Learn more about nutraceutical yeasts in functional Snacks

 Introduction

Brazil, indeed a blessed nation with a coastline stretching over 8,500 kilometers and, according to sources, holding between 8% and 13.7% of all the freshwater available on the planet, is rightfully positioned as a promising superpower in the global aquaculture context. Despite its challenges, the national aquaculture sector has seen exponential growth in recent years, particularly in shrimp and fish production, driven by both domestic and international demand.

As Brazil’s aquaculture industry continues to expand, it faces various challenges, including the need to meet this growing demand in an environmentally sustainable and economically viable manner. This brings us to a crucial aspect, the optimization of specially formulated diets to meet the specific requirements of cultured shrimp and fish. The composition and quality of raw materials, ingredients, vitamins, and minerals used in aquaculture feed production require special attention from manufacturers, as their quality and efficiency are closely related to performance.

In times of fishmeal and fish oil scarcity and increasing use of vegetable meals, innovative solutions have been transforming shrimp and fish production: the use of nucleotide-enriched diets. These micro components play a pivotal role in the zootechnical performance of aquatic organisms, the robustness of their immune system, and exhibit strong antioxidant properties.

In this context, at Prosol, we invite everyone to embark on this fascinating journey with us to delve a little deeper into what nucleotides are and the role they play in modern aquaculture. This is the path to a new era of success in shrimp and fish production, driven by science and innovation.

Nucleotides are the building blocks of life. They are organic molecules composed of sugar, a phosphate group, and a nitrogenous base, playing a crucial role in the genetic composition of all living organisms. In essence, nucleotides are the alphabet of the genetic code, forming sequences that make up DNA and RNA. This genetic information serves as the blueprint for the growth, development, reproduction, and functioning of every living organism.

Just for curiosity’s sake, each new cell to be produced requires about ONE BILLION nucleotides to duplicate. In the early stages of aquatic organisms, under conditions of stress and environmental imbalance, during vaccination (in the case of fish), and in cases of tissue damage (such as gills, for example), nucleotide supplementation in feed becomes necessary to ensure that cell multiplication processes meet the specific demands of each challenging situation.

During cell division, DNA is replicated to ensure that each daughter cell inherits the same genetic information as the parent cell. RNA, on the other hand, is essential for protein synthesis, translating DNA information into sequences of amino acids that form proteins, thus playing a vital role in cell function and structure.

Together, DNA and RNA are fundamental to cell division, multiplication, and daily cell operations. Therefore, as essential components of both DNA and RNA, nucleotides play a critical role in improving the overall physiology of cultured organisms, disease prevention and recovery, stress reduction, and promoting better growth rates.

Nucleotides as Health Boosters

Nucleotides act as conductors, orchestrating the essential processes that support the growth, vitality, and robustness of aquatic organisms. They serve as managers in a factory, overseeing the production of crucial proteins for muscular development and a significantly stronger immune system.

Protection and Strengthening

However, nucleotides are not just protein factory managers. In aquaculture, where disease outbreaks and environmental stresses are daily challenges, nucleotides also act as a shield for the immune system, strengthening the natural defenses of aquatic organisms and improving their ability to combat diseases more efficiently.

Nutrient Optimization

As fish and shrimp grow, their energy and nutrient demands also increase significantly, and nucleotides are indispensable for optimizing nutrient utilization, ensuring faster growth and better feed utilization, thus improving feed conversion rates.

Prosol is an Italian company proud to be one of the world’s leading producers of Ribonucleic Acid (RNA) from yeast cells using a solvent-free process. It stands out as one of the few in Europe to adopt this approach, with nucleotides produced from yeast cell RNA hydrolysis forming aqua-Care, a product specifically developed and formulated to meet the demands of key commercially important aquatic species.

Pioneering Aquatic Health and Sustainability

The art of formulating nucleotide-enriched diets has proven to be a revolutionary advancement in contemporary aquaculture. Researchers, scientists, nutritionists, and formulators are developing increasingly specific diets for different species and developmental stages. By measuring and optimizing the most appropriate levels of nucleotides in these diets, these professionals aim to enhance the growth and overall health of aquatic organisms, as well as ensure that they use their food more efficiently, reducing waste and operational costs.

“De Novo” Synthesis – The Secret to Success

However, the power of nucleotides in aquaculture goes beyond nutrition or the health and robustness of aquatic organisms. They also play a fundamental role in de novo synthesis, which we will attempt to explain in a straightforward manner.

De novo synthesis is akin to the ability to create something valuable from basic components. To illustrate, imagine that we are building something important with parts from a construction kit. In this figurative context, the parts are nucleotides, which are the essential building blocks for DNA and RNA synthesis.

In this way, nucleotide-enriched diets provide a significant amount of these fundamental building blocks to aquatic animals. Keeping the same analogy from our earlier example, it’s like offering shrimp a large supply of these “high-quality parts” to build their own DNA and RNA.

Adequate levels of nucleotides in fish and shrimp diets triggers the “de novo” synthesis of DNA and RNA, resulting in faster growth and stronger health. This approach stimulates and boosts aquaculture efficiency with clear results: healthier animals and a more profitable industry. In the next edition of ABCC Magazine, we will continue this article presenting research results that demonstrate the effectiveness of aqua-Care at different concentrations in feeds for Litopenaeus vannamei, in a challenge test with an aggressive strain of Vibrio parahemolyticus.

Article published onABCC Magazine,  FENACAM– Year XXV N. 3 – November 2023 on https://abccam.com.br/2023/11/revista-da-abcc-edicao-fenacam-ano-xxv-n-3-novembro-de-2023/

Author: Marcelo Borba, Aqua Product Manager at Prosol

Email: m.borba@prosol.it