A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

The ubiquitous yeast Saccharomyces cerevisiae (SC), found in wine, beer, and bread, harbors a rich reservoir of bioactive substances capable of significantly improving health and transforming the food industry. In exploring the unexplored potential of SC, this systematic review finds 13 different bioactive compounds (BACs) that this yeast produces. We examine their wide variety of health advantages and explored 13 potential functions, from promoting gut and immune system health to preventing chronic illness. Environmentally beneficial methods are promoted via SC fermentation, which uses a readily available and renewable material. Furthermore, the bioactive compounds that have been identified can be utilized to create novel functional foods that meet the increasing needs of consumers who seek out items that provide health advantages beyond simple nutrition. The review also looks into SC’s amazing adaptability, showing how it can be used to ferment an astonishing more than thirteen different food products. This emphasizes how SC has the ability to transform the food sector in a sustainable manner. The transformative potential of these BACs in food development goes beyond the domain, revolutionizing the food industry, and leading to a healthier planet and a tastier palate. This review serves as a conduit for bridging the gap between the science community and the industry, facilitating the realization of the enormous potential of SC’s BACs within the food and healthcare sectors. It clears the path for further study and development and encourages the development of new functional foods and nutraceuticals that make use of this ordinary yet extraordinary yeast.

Applications of bioactive compounds produced by Saccharomyces cerevisiae for health and food industry