Amino Acid Digestibility of Different Formulations of Torula Yeast in an In Vitro Porcine Gastrointestinal Digestion Model and Their Protective Effects on Barrier Function and Inflammation in a Caco-2/THP1Co-Culture Model
Abstract
Simple Summary Pork meat consumption accounts for about 30% of worldwide meat consumption and its production process is known to have an environmental impact. Hence, targeting animal nutrition is an effective way to reduce the environmental impact of pig farming, and the use of alternative protein sources are appealing to supply the required building blocks to maintain pig health. One of these alternative protein sources is torula yeast. Using a simulation of the stomach and upper part of the gastrointestinal tract of pigs, this study showed that different manufacturing processes of torula yeast had an impact on the availability of the required building blocks for pig growth. In addition, after digestion, the ability to improve gut health in a cell culture model was affected by differences in cultivation and manufacturing of the protein source. Overall, this study provided novel insights into the mechanisms behind the health improvement of pigs fed with torula yeast and the importance of manufacturing processes for alternative protein sources. Abstract Single-cell protein from torula yeast (Cyberlindnera jadinii) grown on lignocellulosic biomass has been proven to be an excellent alternative protein source for animal feed. This study aimed to evaluate the amino acid (AA) digestibility by estimating intestinal absorption from three yeast-based ingredients, produced by cultivating C. jadinii on hydrolysate, using either mixed woody species (drum- (WDI) or spray-dried (WSI)) or…
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