In recent years, yeast extracts have been gaining popularity in the food industry due to their ability to modulate taste, enrich nutritional value and improve the flavour of foods. They represent a versatile and sustainable solution for various culinary and nutritional applications, responding to the needs of increasingly health-conscious and quality-conscious consumers. Safe and nutritious ingredients are now considered a high quality natural product, capable of satisfying various taste requirements and providing essential dietary nutrients [1,2], attracting increasing attention due to their low cost of production, wide range of available sources and high content of vitamins, proteins and minerals that are increasingly in demand. In addition to the variety of physiologically valuable substances, their high antioxidant capacity is extremely useful for the food industry [3].

Brewer’s yeast (Saccharomyces cerevisiae) is the most commonly used source for the production of yeast extracts [4]: the cell wall of brewer’s yeast contains a high percentage (15-30% of the cell’s dry mass) of cross-linked polysaccharides, mainly mannose-oligosaccharides and β-glucans [5,6]. The β-glucan product obtained from brewer’s yeast has antibacterial, antioxidant and various other biological activities, making it not only a food additive and dietary supplement to promote digestion, but also an agent that boosts human immunity and reduces lipids in the liver and blood.

As production technology has improved, the applications of yeast extract have expanded from animal feed to amino acid and protein products for human consumption, immunostimulants for aquaculture, flavouring agents for meat [7], spice additives, plant growth regulation and soil improvement (Fig. 1) [8].

One of the most appreciated roles of yeast extracts is their ability to enhance the umami flavour, also known as the fifth taste, which gives food a ‘succulent’ and ‘meaty’ note that enhances the complexity of the food. This is made possible by glutamate, an amino acid naturally present in yeast extracts that acts in synergy with free nucleotides such as inosinate and guanylate to intensify the perception of umami flavour. Especially popular in soups, sauces, broths, ready meals and savoury snacks, it offers a natural alternative to monosodium glutamate (MSG), which is often avoided by consumers for health reasons. In addition, the use of yeast extracts reduces the amount of salt required in food preparations, contributing to healthier formulations and responding to the growing focus on reducing sodium in the diet.

In addition to enhancing taste, yeast extracts are rich in essential nutrients, making them ideal for food supplements. They contain B vitamins, protein, essential amino acids and minerals such as zinc, iron and magnesium. These are crucial for several bodily functions, including energy metabolism, the nervous system and red blood cell production, making yeast extracts an excellent option for those seeking to enrich their diet with natural, nutritionally dense supplements.

Recently, research into antioxidant properties has also extended to the cosmetics industry; yeast extract is usually combined with other cosmetic ingredients to formulate sunscreen, moisturising and exfoliating products that protect the skin from oxidative stress. Just for comparison, the antioxidant capacity of yeast extract is ten times that of blueberries [9].

Another advantage of yeast extracts is their ability to modulate bitter taste: thanks to their nucleotide and peptide content, they can mask the bitter and unpleasant notes typical of alternative protein-based foods, without altering the flavour profile. Yeast extracts consist of a combination of proteins, peptides, amino acids, nucleic acids, B vitamins, minerals, carbohydrates, lipids and other components. However, the chemical composition of each extract depends on the conditions during yeast culture and extract preparation (Tomé, 2021, Vieira et al., 2016). Glutamic acid and two purine nucleotides (guanosine 5′-monophosphate (GMP) and inosine 5′-monophosphate (IMP)) identified in yeast extracts are known for their ability to enhance and elicit an umami taste (Laffitte et al., 2016, Yamaguchi, 1991). They also contain adenosine 5′-monophosphate (AMP) (Vieira, Brandão, & Ferreira, 2013), identified as a bitter taste inhibitor (Keast and Breslin, 2002, Ming et al., 1999).

Studies such as the one performed by Keast and Breslin in 2002 suggest that AMP inhibited the bitterness of a pharmaceutical mixture (pseudoephedrine, ranitidine, acetaminophen, quinine and urea) but only reduced the perception of the bitter taste of pseudoephedrine and quinine (Keast & Breslin, 2002).

AMP therefore has an ability to inhibit bitter taste perception, which is particularly useful in sports drinks and snacks, where it is important to balance the taste to make the product more pleasant and balanced.
The ability to modulate bitter taste, which in some respects is still poorly understood, makes yeast extracts a key ingredient in the development of novel food products that satisfy consumer preferences.

Prosol yeast extracts represent a highly valuable multifunctional ingredient for the modern industry, meeting the needs of numerous sectors, from food to supplements to cosmeceuticals. Not only do they improve the taste and flavour of products, naturally enhancing the umami flavour, they also play a crucial role as modulators of bitterness, making formulations more balanced and palatable. This property is particularly useful for masking unwanted notes in complex products such as food supplements and functional preparations.
In addition to their taste benefits, Prosol yeast extracts offer important nutritional enrichment due to their high content of protein, fibre and essential micronutrients. This makes them ideal for the development of food supplements aimed at improving overall well-being, responding to growing consumer demands for more natural and healthy solutions.
In a context of increasing focus on sustainability and health, these extracts also stand out for their versatility and eco-friendly profile, representing a strategic option not only for the food sector, but also for the production of cosmeceuticals. Their nourishing and regenerative properties make them perfect for beauty and skin care formulations, contributing to innovative, high-quality products.

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4. Takalloo Z, Nikkhah M, Nemati R, Jalilian N, Sajedi RH. 2020. Autolysis, plasmolysis and enzymatic hydrolysis of baker’s yeast (Saccharomyces cerevisiae): a comparative study. World J. Microbiol. Biotechnol. 36: 68. 164 Tao et al. J. Microbiol. Biotechnol.
5. Jouany JP, Yiannikouris A, Bertin G. 2004. The chemical bonds between mycotoxins and cell wall components of Saccharomyces cerevisiae have been identified. J. Food Protect. 8: 26-50.
6. Khawaja, Muhammad, Bashir, Jae-Suk, Choi. 2017. Clinical and physiological perspectives of β-glucans: the past, present, and future. Int. J. Mol. Sci. 18: 1906.
7. Rakowska R, Sadowska A, Dybkowska E, Świderski F. 2017. Spent yeast as natural source of functional food additives. Roczniki Państwowego Zakadu Higieny 68: 115-121.
8. Xi Q, Lai W, Cui Y, Wu H, Zhao T. 2019. Effect of yeast extract on seedling growth promotion and soil Improvement in afforestation in a semiarid chestnut soil area. Forests 10: 76.
9. Gaspar LR, Camargo FB, Gianeti MD, Maia Campos PMBG. 2008. Evaluation of dermatological effects of cosmetic formulations containing Saccharomyces cerevisiae extract and vitamins. Food Chem. Toxicol. 46: 3493-500.

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