The Evaluation of Yeast Protein Quality as a New and Sustainable Source of Dietary Protein.

Facing the global shortage of protein resources, yeast protein (YP) has emerged as a sustainable alternative to dietary proteins. This study employed a weaned SD rat model to evaluate the quality of YP by comparing plant-based protein sources and animal-derived protein. Supplementation of YP with whey protein isolate (WPI) or soybean protein isolate (SPI) achieved body weight gains comparable to those of casein. The tryptophan (Trp) in YP was the amino acid with the highest content in true ileal digestible (TID), accounting for 99.92%. Significant enhancements (p < 0.05) in true digestibility (TD) were observed when YP was mixed with SPI or WPI at optimized ratios. Formulation of different protein sources was shown to synergistically enhance DIAAS values. These findings revealed that YP was an ideal protein choice for individuals with Trp and His deficiencies, and partial replacement of animal and plant proteins with YP could enable more balanced amino acid provision.

• Publication year

  2025

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2025-09-11

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1021/acs.jafc.5c06807PMID 40934397
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Research on the release and absorption regularities of free amino acids and peptides in vitro digestion of yeast protein.

  2025cited by this paper
• Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

  2024cited by this paper
• Characterization of yeast protein isolates extracted via high-pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched-chain amino acids.

  2024cited by this paper
• Digestible indispensable amino acid score (DIAAS): 10 years on

  2024cited by this paper
• Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods

  2024cited by this paper
• Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

  2024cited by this paper
• Evaluation of the nutritional quality of yeast protein in comparison to animal and plant proteins using growing rats and INFOGEST model.

  2024cited by this paper
• Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties

  2023cited by this paper
• Effect of Yeast-Derived Peptides on Skeletal Muscle Function and Exercise-Induced Fatigue in C2C12 Myotube Cells and ICR Mice.

  2023cited by this paper
• Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose

  2023cited by this paper
• Protein Quality Analysis of Baby Porridge, Soybean Protein Concentrate, Rebon and Casein Against Weight Gain in Experimental Rats

  2023cited by this paper
• Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota

  2022cited by this paper
• Extrusion production of textured soybean protein: The effect of energy input on structure and volatile beany flavor substances.

  2022cited by this paper
• Protein quality of soy and the effect of processing: A quantitative review

  2022cited by this paper
• Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion.

  2022cited by this paper
• Human pathways in animal models: possibilities and limitations

  2021cited by this paper
• Protein Intake and Human Health: Implications of Units of Protein Intake

  2020cited by this paper
• Efficacy of Compositing with Snail Meat Powder on Protein Nutritional Quality of Sorghum-Wheat Buns using a Rat Bioassay.

  2020cited by this paper
• True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods.

  2020cited by this paper
• Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

  2020cited by this paper
• Determination of Dietary Amino Acid Digestibility in Humans.

  2019cited by this paper
• Perspective: The Public Health Case for Modernizing the Definition of Protein Quality.

  2019cited by this paper
• Protein Quality Assessment of Follow-up Formula for Young Children and Ready-to-Use Therapeutic Foods: Recommendations by the FAO Expert Working Group in 2017.

  2019cited by this paper
• Digestible indispensable amino acid scores of nine cooked cereal grains

  2018cited by this paper
• Protein Efficiency Ratio of Pigeon Pea (Cajanus cajan) and Lima Bean (Phaseolus lunatus): A Sprague-Dawley Rat Growth Assay

  2018cited by this paper
• Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)

  2017cited by this paper
• Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps.

  2017cited by this paper
• Dietary protein intake and human health.

  2016cited by this paper
• Basal endogenous losses of amino acids in protein nutrition research for swine and poultry

  2016cited by this paper
• Research Approaches and Methods for Evaluating the Protein Quality of Human Foods Proposed by an FAO Expert Working Group in 2014.

  2016cited by this paper
• Protein digestibility-corrected amino acid scores and digestible indispensable amino acid scores differentially describe protein quality in growing male rats.

  2015cited by this paper
• A novel bioactive peptide from yoghurts modulates expression of the gel-forming MUC2 mucin as well as population of goblet cells and Paneth cells along the small intestine.

  2013cited by this paper
• Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: criteria for evaluation.

  2011cited by this paper
• Ileal digestibility of dietary protein in the growing pig and adult human

  2009cited by this paper
• Invited review: Amino acid bioavailability and digestibility in pig feed ingredients: terminology and application.

  2007cited by this paper
• Effect of radiation processing on antinutrients, in-vitro protein digestibility and protein efficiency ratio bioassay of legume seeds

  2007cited by this paper
• Yeast proteins enhance satiety in rats.

  2006cited by this paper
• Dietary peptides increase endogenous amino acid losses from the gut in adults.

  2005cited by this paper
• The rat as a model animal for the growing pig in determining ileal amino acid digestibility in soya and milk proteins.

  2003cited by this paper

• No citing papers are available for this paper.