In vitro digestibility of bioprocessed brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential

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dc.contributor.authorJaeger, Aliceen
dc.contributor.authorNyhan, Lauraen
dc.contributor.authorSahin, Aylin W.en
dc.contributor.authorZannini, Emanueleen
dc.contributor.authorMeehan, Daraen
dc.contributor.authorLi, Junhuien
dc.contributor.authorO’Toole, Paul W.en
dc.contributor.authorArendt, Elke K.en
dc.contributor.funderHorizon 2020en
dc.contributor.funderScience Foundation Irelanden
dc.date.accessioned2025-01-23T11:32:54Z
dc.date.available2025-01-23T11:32:54Z
dc.date.issued2025-01-23en
dc.description.abstractWith an ever-increasing global population and dwindling natural resources, a shift towards more sustainable food systems is required. Important aspects to aid in this transition are the reduction of food waste, and a movement towards non-animal protein sources. Brewers spent yeast (BSY) is an abundant by-product of the brewing industry, which is generally regarded as waste, despite its high nutritional value. Previous work has shown that fermentation of BSY with Lactobacillus amylovorus FST 2.11 resulted in changes in composition, functionality, and improved palatability of the processed raw material (PBSY). In this study, in vitro protein digestibility, amino acid bioaccessability, and protein quality of PBSY was explored using the static INFOGEST in vitro model. In vitro protein digestibility of PBSY (73.0 %) was almost two-fold higher than that of CBSY (40.0 %), while PBSY also displayed significantly higher in vitro bioaccessability values for all essential amino acids, except for tryptophan. Investigation of protein quality using the digestible indispensable amino acid score (DIAAS) values and the FAO recommended amino acid scoring pattern for individuals >3 years old showed that the protein quality for CBSY was low (DIAAS of 17.0 %), while PBSY was considered to be of “good” protein quality (DIAAS of 98.2 %). Investigation of the modulation potential of PBSY on the gut microbiome using an in vitro colon model system showed an increase in gut microbiome α-diversity indices and an abundance of beneficial Mediterranean diet-responsive taxa after 24 h. Overall, this study highlights the potential of BSY as raw material for the production of a high-quality food ingredient with potential prebiotic effects, aiding in the reduction food waste and supporting global food systems.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid115732en
dc.identifier.citationJaeger, A., Nyhan, L., Sahin, A. W., Zannini, E., Meehan, D., Li, J., O’Toole, P. W. and Arendt, E. K. (2025) 'In vitro digestibility of bioprocessed Brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potential', Food Research International, 202, 115732 (10pp). https://doi.org/10.1016/j.foodres.2025.115732en
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2025.115732en
dc.identifier.endpage10en
dc.identifier.issn0963-9969en
dc.identifier.journaltitleFood Research Internationalen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/16881
dc.identifier.volume202en
dc.language.isoenen
dc.publisherElsevier Ltd.en
dc.relation.ispartofFood Research Internationalen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres Programme::Phase 2/12/RC/2273_P2/IE/APC_Phase 2/en
dc.rights© 2025, the Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectValorisationen
dc.subjectBrewing by-producten
dc.subjectINFOGESTen
dc.subjectProtein digestibilityen
dc.subjectDIAAS Microbiomeen
dc.titleIn vitro digestibility of bioprocessed brewer’s spent yeast: Demonstrating protein quality and gut microbiome modulation potentialen
dc.typeArticle (peer-reviewed)en
oaire.citation.volume202en
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