Using a Proteomic Approach to Differentiate Saccharomyces cerevisiae for Superior Alternative Protein Sources

This study aims to screen yeast strains with a high protein content from a proteomics perspective, with the aim of exploring potential sustainable sources of alternative protein. A comparative proteomics analysis of four nonindustrial brewing yeasts revealed that proteins involved in synthesis and d...

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Vydané v:Journal of agricultural and food chemistry Ročník 73; číslo 39; s. 25065
Hlavní autori: Zhao, Yan, Chen, Bingyu, Zhang, Xiaoyue, Zhu, Xuchun, Huang, Mingzheng, Liu, Hongzhi
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: United States 01.10.2025
Predmet:
Proteomics - methods
Saccharomyces cerevisiae - chemistry
Saccharomyces cerevisiae - classification
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae Proteins - chemistry
Saccharomyces cerevisiae Proteins - genetics
Saccharomyces cerevisiae Proteins - metabolism
proteomic
cell proliferation
Saccharomyces cerevisiae
alternative protein
ISSN:1520-5118, 1520-5118
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Shrnutí:This study aims to screen yeast strains with a high protein content from a proteomics perspective, with the aim of exploring potential sustainable sources of alternative protein. A comparative proteomics analysis of four nonindustrial brewing yeasts revealed that proteins involved in synthesis and degradation were significantly more prevalent in high-protein strains. Yeast-A (Y-A) strain, which had the highest protein content (54.26 ± 0.89/100 g) and fastest growth rate, was selected for in-depth functional analysis. Differentially expressed proteins (such as and ) were identified using fold change (FC > 2 or FC < 1/2) and -value ( < 0.01) as thresholds. These findings imply that protein synthesis and degradation pathways coordinate transcription and translation to regulate protein content and growth. Future research should focus on optimizing these pathways through genetic engineering to enhance the efficiency with which yeast produces protein.
Bibliografia:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1520-5118
1520-5118
DOI:10.1021/acs.jafc.5c04137