Trehalose-Rich Yeast Extract Through Enzymatic Cell Disruption
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Solution Overview
Problem
Existing methods for producing trehalose are time-consuming, laborious, expensive, and environmentally burdensome, often involving hazardous solvents or acids, leading to low yields and high costs.
Innovation Solution
A method involving fermentation, abiotic stress, enzyme inactivation, and enzymatic disruption of yeast cells using proteases or peptidases to produce a trehalose-rich yeast extract with at least 15% trehalose content, without using organic solvents or acids.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If traditional extraction processes using solvents or acids are used to produce trehalose from yeast, then trehalose can be extracted, but the environmental burden increases and the process becomes more complex and expensive
Solution Approach 1:
The patent extracts trehalose from yeast cells through controlled cell wall degradation and membrane disruption, separating trehalose from cellular components without using hazardous solvents or acids. The process takes out the desired substance (trehalose) while leaving harmful extraction agents out of the system entirely.
Solution Approach 2:
The patent employs food-grade enzymes (proteases and phospholipases) that are biodegradable and can be used in controlled amounts, replacing expensive and environmentally persistent chemical solvents and acids. These enzymatic agents perform their function and can be removed or degraded, leaving no harmful residue.
2Quantity of substance
If traditional extraction processes are used, then trehalose can be obtained, but the process becomes time-consuming and laborious
Solution Approach 1:
The patent employs continuous enzymatic action where proteases and phospholipases work simultaneously and sequentially to degrade cell walls and release trehalose. The process maintains continuous useful action through controlled incubation periods, avoiding the intermittent, multi-step procedures of traditional extraction methods.
Solution Approach 2:
The patent introduces food-grade enzymes as intermediaries that facilitate the release of trehalose from yeast cells. These enzymatic mediators specifically target cell wall components (proteins and phospholipids) to enable trehalose extraction without direct contact between the trehalose and harsh chemical agents, streamlining the process.
3Quantity of substance
If traditional extraction processes are used, then trehalose can be extracted, but the cost increases
Solution Approach 1:
The patent uses food-grade enzymes that are commercially available at reasonable costs and can be used in controlled, limited quantities. These replace expensive chemical reagents and multiple processing steps, reducing overall production costs while maintaining high trehalose yield.
Solution Approach 2:
The enzymatic system performs self-cleaning and self-regulation during the extraction process. The proteases and phospholipases naturally degrade cellular components and can be removed through simple filtration or centrifugation, eliminating the need for expensive purification equipment and multiple washing steps required by traditional chemical extraction methods.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Produces trehalose-rich yeast extract efficiently and cost-effectively, with high trehalose content and minimal environmental impact, suitable for use in food, beverage, cosmetic, and pharmaceutical applications.
Implementation Method 1
yeast cells are enzymatically disrupted by use of one or more proteases
Implementation Method 2
subjecting the yeast cells to a temperature of at least 70° C. to inactivate yeast enzymes
Data Source
AI summary
The present invention relates to a method for preparing a trehalose-rich yeast extract, said method comprising a step in which yeast cells are enzymatically disrupted by use of one or more proteases. The present invention further relates to a novel trehalose-rich yeast extract obtainable by the method of the invention. The novel trehalose-rich yeast extract comprises an amount of at least 15% (w/w) trehalose, based on dry matter. The invention also relates to the use of the novel trehalose-rich yeast extract as an additive in a cosmetic, pharmaceutical, food or beverage product.