Properties of yeast extract in functional nutrition: A review of the literature

Abstract

Yeast extract, obtained from the intracellular contents of yeast, mainly Saccharomyces cerevisiae, is a promising natural ingredient in functional foods. The relevance of its research was due to the growing global demand for sustainable, nutritious and functional components, as well as its ability to improve the taste of products. Yeast extract production often uses agro-industrial waste, such as spent brewer’s yeast, making it an environmentally friendly and cost-effective alternative to traditional protein sources. The aim of this study was to systematise and analyse the available scientific evidence on the nutrient profile, functional properties and mechanisms of action of yeast extract and its bioactive components. Methods of analysis and synthesis of scientific literature data were used, covering the results of in vitro and in vivo studies in animals and clinical trials in humans. The main results showed that yeast extract is an exceptional source of high-quality protein with a complete amino acid profile that surpasses many traditional plant and some animal sources. It is also rich in B vitamins, including B12, and a wide range of minerals, making it valuable for dietary enrichment, especially for vegetarians and vegans. Studies have found that yeast extract contains biologically active compounds such as beta-glucans, mannan-oligosaccharides, nucleotides and glutathione, each of which has proven functional properties. The synergistic action of these components provides a comprehensive health effect that exceeds the effects of individual ingredients. In addition, the ability of yeast extract to enhance umami flavour and mask bitterness is a critically important functional attribute that contributes to consumer acceptance and the effectiveness of functional products. The practical value of the work lies in substantiating the widespread use of yeast extract in functional foods and dietary supplements to improve overall health and well-being, taking into account its safety profile and the need for further research to optimise dosages and bioavailability