Emerging relevance of cell wall components from non-conventional yeasts as functional ingredients for the food and feed industry

Marion Schiavone; Jean M François; Didier Zerbib; Jean-Pascal Capp

doi:10.1016/j.crfs.2023.100603

Emerging relevance of cell wall components from non-conventional yeasts as functional ingredients for the food and feed industry

Curr Res Food Sci. 2023 Sep 30:7:100603. doi: 10.1016/j.crfs.2023.100603. eCollection 2023.

Authors

Marion Schiavone^{1

2}, Jean M François^{1

3}, Didier Zerbib¹, Jean-Pascal Capp¹

Affiliations

¹ Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France.
² Lallemand SAS, Blagnac, France.
³ Toulouse White Biotechnology (TWB), UMS INRAE/INSA/CNRS, Toulouse, France.

Abstract

Non-conventional yeast species, or non-Saccharomyces yeasts, are increasingly recognized for their involvement in fermented foods. Many of them exhibit probiotic characteristics that are mainly due to direct contacts with other cell types through various molecular components of their cell wall. The biochemical composition and/or the molecular structure of the cell wall components are currently considered the primary determinant of their probiotic properties. Here we first present the techniques that are used to extract and analyze the cell wall components of food industry-related non-Saccharomyces yeasts. We then review the current understanding of the cell wall composition and structure of each polysaccharide from these yeasts. Finally, the data exploring the potential beneficial role of their cell wall components, which could be a source of innovative functional ingredients, are discussed. Such research would allow the development of high value-added products and provide the food industry with novel inputs beyond the well-established S. cerevisiae.

Keywords: Cell wall; Mannan; Non-conventional; Prebiotic; Probiotic; Yeast; β-glucan.

Publication types

Review