Advances in extraction, structural design, functional activity and application of yeast protein peptides

Abstract

Bioactive peptides are protein fragments released from proteins with diverse functions and significant physiological roles. Yeast consists of 40–60% protein and serves as a high-quality source of microbial proteins. Depending on the variety of the yeasts, the various bioactive peptides can be produced through processes such as enzymolysis, autolysis, fermentation, and secondary metabolite release, and they exhibit different functional properties such as hypoglycemic, antioxidant, antihypertensive, and immune-enhancing activities. The conventional enzymatic process of extracting active peptides from proteins is laborious and time-consuming and often needs more determination of peptide functions. The primary objective of this review is to delve into the precise design of active peptides utilizing computer simulation technology. Also, the review covers the extraction and purification processes of yeast functional peptides, explores the relationship between structural features and the active efficacy of yeast peptides, and discusses the applications of these peptides in food and medicine. This review is expected to be beneficial for providing a theoretical foundation for the further development and utilization of yeast peptides.