Antioxidants are active substances that help protect our body against oxidative damage caused by free radicals. Free radicals are highly unstable molecules that arise from many physiological and environmental events. Smoking, pollution, physical activity, sunlight, and conversion of food into energy, are all bodily processes that produce free radicals. Although naturally occurring, an excessive concentration of these molecules can cause oxidative stress that could potentially lead to cancer, cardiovascular diseases, diabetes, Alzheimer’s disease, Parkinson’s disease, etc. Antioxidants molecules counteract oxidative stress by interacting with free radicals and inhibiting their action on cellular membrane. Examples of antioxidants include vitamins C and E, selenium, glutathione, and carotenoids.
In humans, B-complex vitamins are involved in energy metabolism. Any deficiencies can cause chronic fatigue, sleep disorder and neuropathy. Some specific B-complex vitamins are involved in other body activities. Vitamin B12 and folic acid, for example, play an important role in red blood cell synthesis and deficiencies may cause anemia. Folic acid is also involved in cellular development and division; a deficiency can cause neural tube defect (spina bifida, encephalitis) in newborns.
To meet their needs, yeast is capable of synthesizing its own B vitamins. Like any living organism, they have an excellent storage mechanism for B-vitamins. These vitamins occur mainly in bound form as components of enzymes and coenzymes.
- Thiamine is linked with phosphoric acid.
- Riboflavin occurs in yeast flavoproteins, highly tied to proteins.
- Pantothenic acid, one of the vitamins first isolated from yeast, is a constituent of coenzyme A.
- Niacin is present in yeast as the amide of nicotinic acid.
- Pyridoxine occurs as pyridoxal and pyridoxamine in coenzymes.
- Biotin is found in yeast largely bound to proteins.
Bioavailability is a subcategory of absorption that represents the fraction of the nutrient intake that will reach the systemic circulation. The majority of the vitamin and mineral supplements available in stores are made with inorganic nutrients. Under this form, these molecules are not as well absorbed and are less bio-available. On the other hand, when they are bound to a food matrix, they are more readily available for digestion and absorption. Yeast can serve as a bio-carrier. Used as a food matrix, it can help deliver important nutrients including B vitamins, minerals and trace minerals.
The active brewer yeast (Saccharomyces cerevisiae) is responsible for converting fermentable sugars into alcohol and other by-products. The yeast slurry also called the barm is a major component of beer. It is collected directly from the fermenter and usually has the consistency of a thin cream. Once passed through a sieve and pressed, the brewers yeast is then dried by heat. This thermal process will inactivate the yeast enzymes and will cause the yeast to lose its fermentation power.
Brewer yeast being generally very bitter, some manufacturers use an additional process to produce what is called debittered brewer yeast. This process helps remove the water soluble flavour compounds (hops) responsible for the bitter taste.
Available in a powder, flake or in tablets, brewers yeast is generally used as a nutrient supplement. Nutritionists will recommend its use because it is a rich source of B-complex vitamins and minerals including chromium, selenium, zinc, phosphorus and magnesium. It is also a good source of protein and dietary fibres. It may also contain nutrients that have yet to be discovered.
For centuries, people have been taking it on a daily basis, one tablespoon of brewers yeast, mixed with water, rice, tomato juice, etc. It is often used to stimulate appetite and milk production during lactation. Some people use it as a supplement for chronic acne, furunculosis, and treatment of acute diarrhea and prevention of diarrhea during travel. It is an excellent, low-cost food supplement for aging adults, and for growing and developing children.
Brewers yeast is frequently confused with nutritional yeast. Nutritional yeast is a primary grown food crop, which means it is cultivated specifically for use as a nutritional supplement.
All whole cell yeast commercialised by Lallemand Inc for nutritional or food savoury applications are inactivated by a thermal treatment. During the drying process, the heat causes the denaturation of yeast enzymes which leads to the loss of their fermentation activity. Hence, there are no risks of microorganism contamination when these products are consumed.
After the beer fermentation, the yeast cream is collected and passed through a sieve to collect the brewer yeast content. This treatment does not however remove the beer flavour compounds responsible for the beer (hops) bitter taste. Some manufacturers will add another washing process which leads to the production of debittered yeast that has a more agreeable, less bitter taste.
Dietary fibres are a type of indigestible carbohydrate. They are classified in the two following groups.
- Soluble fibres: Fruits, oats, barley and beans
- Insoluble fibres: Vegetables, legumes, wheat and other cereals.
- Fibres consumption helps to preserve normal bowel movement and elimination. Their consumption is also associated with reduced blood cholesterol, as dietary fibres act as cholesterol sequestrant and help eliminate cholesterol before it is absorbed in the intestines.
Emulsification is the process of mixing two or more liquids that are usually unmixable, such as water and oil. Emulsions usually tend to be less stable over time and revert into two distinctive phases. Many Lallemand products possess emulsification enhancing properties that enable a more stable dispersion of the droplets into the liquid matrix (dispersion medium) over time.
Engevita® is a premium nutritional yeast that can contribute to your recipe or application in many ways on taste, texture, and nutritional value. Engevita® products are whole cell yeast derived from primary grown Saccharomyces cerevisiae. They have been inactivated by heat and roller drum dried to obtain fine powders, flakes, mini flakes, and tablet grade powders, ideal for dietary supplements or direct consumption. Our whole cell yeast products can provide numerous functional food properties and represent a natural and healthy way to increase the nutritional value of your foodstuffs. Engevita® is a source of B-complex vitamins, vitamin D, dietary fiber and protein. All our whole cell yeast products are GMO-free and can be Kosher and Halal certified. Engevita® is also available in organic form.
All microorganisms, including yeast, need the following basic components for growth and development:
- A carbon source, generally coming from beet or cane molasses
- A nitrogen source such as ammonium sulphate or phosphate
- Minerals and traces elements (P, K, Ca, Na, Fe, Cu, Co)
- Vitamins (biotin, pantothenate, thiamine, pyridoxine, etc.)
- The growth medium can be enriched with one or several of these components. Often, vitamins, minerals or trace elements will be added in larger amounts than what is required for the optimal yeast growth. Still, these components will be absorbed and stored in the yeast cell compartments. Enriched yeast can be used in normal nutrition applications or for the production of encapsulated supplements.
Lallemand Fermentation Nutrients Ingredients (FNIs) are primary yeast peptone and autolyzates of the genus Saccharomyces cerevisiae that contain a high level of protein in the form of readily and easily assimilated amino acids and peptides. Some FNI products also contain nucleic acids, vitamins, minerals and other factors known to stimulate growth and metabolite production in many types of fermentation including lactic acid culture, pharmaceuticals and bioremediation.
Agriculture and Agri-Food Canada describes functional food as ‘’foods enhanced with bioactive ingredients and which have demonstrated health benefits’’. Functional foods usually have demonstrated beneficial physiological effects in the prevention, management, and/or treatment of chronic diseases that is beyond basic nutrition. They can come from conventional foods or from the addition of a bioactive constituent in conventional food, such as vitamins and minerals, probiotics, and β-glucans. The FDA (Food and Drug Administration) regulates all claims the industry can make to promote their products.
All the products supplied by Lallemand Bio-Ingredients are propagated from the microbial strains Saccharomyces cerevisiae. These strains are rigorously checked and analyzed to ensure their identity and purity.
According to our historical files and analytical data, we have no direct or indirect evidence that any of our strains kept in our culture collection and produced on our premises has ever been genetically modified. Other non-yeast ingredients used in our products have either certification from our suppliers affirming they have been manufactured in such a manner that genetically modified organisms are not incorporated in their production and/or have been tested negative by Polymerase Chain Reaction (PCR) testing.
Our products are also considered non-GMO under the current European legislation (regulations 1829/2003/EC and 1830/2003/EC).