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Glucose Tolerance and Antioxidant Activity of Spent Brewer's Yeast Hydrolysate with a High Content of Cyclo-His-Pro (CHP)

Authors

  • Eun Young Jung,

    1. Authors Jung, Lee, and Suh are with Dept. of Food and Nutrition, Korea Univ., Seoul 136–703, Republic of Korea. Author Choi is with Dept. of Bioindustry, Daegu Univ., Kyungsan 712–714, Republic of Korea. Author Ra is with Dept. of Food and Nutrition, Daegu Technical College, Daegu 704–721, Republic of Korea. Author Kim is with Dept. of Food and Nutrition, Silla Univ., Busan 617–736, Republic of Korea. Direct inquiries to author Suh (E-mail: suh1960@Korea.ac.kr).
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  • Hyun-Sun Lee,

    1. Authors Jung, Lee, and Suh are with Dept. of Food and Nutrition, Korea Univ., Seoul 136–703, Republic of Korea. Author Choi is with Dept. of Bioindustry, Daegu Univ., Kyungsan 712–714, Republic of Korea. Author Ra is with Dept. of Food and Nutrition, Daegu Technical College, Daegu 704–721, Republic of Korea. Author Kim is with Dept. of Food and Nutrition, Silla Univ., Busan 617–736, Republic of Korea. Direct inquiries to author Suh (E-mail: suh1960@Korea.ac.kr).
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  • Jang Won Choi,

    1. Authors Jung, Lee, and Suh are with Dept. of Food and Nutrition, Korea Univ., Seoul 136–703, Republic of Korea. Author Choi is with Dept. of Bioindustry, Daegu Univ., Kyungsan 712–714, Republic of Korea. Author Ra is with Dept. of Food and Nutrition, Daegu Technical College, Daegu 704–721, Republic of Korea. Author Kim is with Dept. of Food and Nutrition, Silla Univ., Busan 617–736, Republic of Korea. Direct inquiries to author Suh (E-mail: suh1960@Korea.ac.kr).
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  • Kyung Soo Ra,

    1. Authors Jung, Lee, and Suh are with Dept. of Food and Nutrition, Korea Univ., Seoul 136–703, Republic of Korea. Author Choi is with Dept. of Bioindustry, Daegu Univ., Kyungsan 712–714, Republic of Korea. Author Ra is with Dept. of Food and Nutrition, Daegu Technical College, Daegu 704–721, Republic of Korea. Author Kim is with Dept. of Food and Nutrition, Silla Univ., Busan 617–736, Republic of Korea. Direct inquiries to author Suh (E-mail: suh1960@Korea.ac.kr).
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  • Mi-Ryung Kim,

    1. Authors Jung, Lee, and Suh are with Dept. of Food and Nutrition, Korea Univ., Seoul 136–703, Republic of Korea. Author Choi is with Dept. of Bioindustry, Daegu Univ., Kyungsan 712–714, Republic of Korea. Author Ra is with Dept. of Food and Nutrition, Daegu Technical College, Daegu 704–721, Republic of Korea. Author Kim is with Dept. of Food and Nutrition, Silla Univ., Busan 617–736, Republic of Korea. Direct inquiries to author Suh (E-mail: suh1960@Korea.ac.kr).
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  • Hyung Joo Suh

    1. Authors Jung, Lee, and Suh are with Dept. of Food and Nutrition, Korea Univ., Seoul 136–703, Republic of Korea. Author Choi is with Dept. of Bioindustry, Daegu Univ., Kyungsan 712–714, Republic of Korea. Author Ra is with Dept. of Food and Nutrition, Daegu Technical College, Daegu 704–721, Republic of Korea. Author Kim is with Dept. of Food and Nutrition, Silla Univ., Busan 617–736, Republic of Korea. Direct inquiries to author Suh (E-mail: suh1960@Korea.ac.kr).
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Abstract

Abstract:  To elevate the Cyclo-His-Pro (CHP) content in yeast, the yeast hydrolysate that was obtained from enzymatic hydrolysis was subjected to various treatments. Flavourzyme-treated hydrolysate showed the highest CHP content (674.0 μg/g) among the various proteases treatments. Ultrafiltration was selected as the best method for concentrating CHP in yeast hydrolysate, based on the yields and CHP contents. In addition, we evaluated the radical scavenge and glucose tolerance of yeast hydrolysate with a high content of CHP. Yeast hydrolysate showed intense scavenging abilities of both 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals. The IC50 values of yeast hydrolysate on DPPH and ABTS radicals were 1.9 and 0.9 mg/mL, respectively. There were significant differences in glucose level between the diabetes-control and yeast hydrolysate group at 30, 60, 90, and 120 min after injection in a type 1 diabetes model (P < 0.01). Also, there were significant differences in blood glucose levels between the 2 groups at 30, 60, and 100 min after injection in the type 2 diabetes group (P < 0.05). Therefore, it is possible to use the yeast hydrolysate with high levels of CHP as an antioxidative and/or antidiabetic material for the preparation of functional foods.

Practical Application:  This study tried to develop a material containing a high content of CHP using yeast for possible applications of this cyclic dipeptide in the therapy of metabolic disorders. The yeast hydrolysate prepared with Flavourzyme showed a high level of CHP. The hydrolysate with a high content of CHP showed high levels of radical scavenging activities and oral glucose tolerance activity. Therefore, it is possible to use the yeast hydrolysate with high levels of CHP as an antioxidative and/or antidiabetic material for the preparation of functional foods.

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