Using a Proteomic Approach to Differentiate Saccharomyces cerevisiae for Superior Alternative Protein Sources

This
study aims to screen yeast strains with a high protein
content
from a proteomics perspective, with the aim of exploring potential
sustainable sources of alternative protein. A comparative proteomics
analysis of four nonindustrial brewing yeasts revealed that proteins
involved in synthesis and degradation were significantly more prevalent
in high-protein strains. Yeast-A (Y-A) strain, which had the highest
protein content (54.26 ± 0.89/100 g) and fastest growth rate,
was selected for in-depth functional analysis. Differentially expressed
proteins (such as PAI3 and PEP4)
were identified using fold change (FC > 2 or FC < 1/2) and p-value (p < 0.01) as thresholds. These
findings imply that protein synthesis and degradation pathways coordinate
transcription and translation to regulate protein content and growth.
Future research should focus on optimizing these pathways through
genetic engineering to enhance the efficiency with which yeast produces
protein.