Compendium of the most significant studies with reference to properties, intake, effects.

Kantayos V, Kim JS, Baek SH. Enhanced Anti-Skin-Aging Activity of Yeast Extract-Treated Resveratrol Rice DJ526. Molecules. 2022 Mar 17;27(6):1951. doi: 10.3390/molecules27061951.

Abstract. Resveratrol is a powerful antioxidant that defends against oxidative stress in cells but is not found in large quantities in plants. Resveratrol-enriched rice DJ526, which was developed as a functional crop, shows a diverse range of biological activities. Resveratrol production is measured as total resveratrol and its glycoside, piceid, which is mainly found in plant-derived resveratrol. In the present study, elicitation using yeast extract (YE), methyl jasmonate, and jasmonic acid increased resveratrol production in DJ526 rice seeds. DJ526 seeds elicited using 1 g/L (YE1) and 5 g/L yeast extract (YE5) showed enhanced resveratrol production and antioxidant activity. YE5-treated DJ526 seeds showed decreased melanin content by 46.1% and 37.0% compared with the negative control and DJ526 (non-elicitation), respectively. Both YE1 and YE5 efficiently improved the wound-healing activity by reducing the wound gap faster than in untreated cells, with a maximum rate of 60.2% at 24 h and complete closure at 48 h. YE1 and YE5 significantly decreased the levels of proinflammatory cytokine, TNF-α, and enhanced collagen synthesis in inflammatory cells. These findings indicate that YE-treated resveratrol rice DJ526 may improve resveratrol production and could be an active antiaging ingredient for cosmetic and skin therapy applications.

Tanguler, H., & Erten, H. (2008). Utilisation of spent brewer's yeast for yeast extract production by autolysis: The effect of temperature. Food and bioproducts processing, 86(4), 317-321.

Abstract. In this study, autolysis was induced by incubating cell suspensions of spent brewer's yeast at elevated temperatures of 45, 50, 55 and 60 °C with a reaction time ranging from 8 to 72 h. Contents and yields of solid, α-amino nitrogen, protein and carbohydrate were determined. It can be said that optimum temperature and time for the production of yeast extract was 50 °C for 24 h on the basis of α-amino nitrogen and protein contents. Sensory analysis was also done by yeast extract powder and control and samples with the addition of 0.5 and 1.0% yeast extract had the highest overall acceptance.

Bährle-Rapp, M. (2007). Faex Extract. In Springer Lexikon Kosmetik und Körperpflege (pp. 199-199). Springer, Berlin, Heidelberg.

Bährle-Rapp, M. (2007). Lactis Faex. In Springer Lexikon Kosmetik und Körperpflege (pp. 308-308). Springer, Berlin, Heidelberg.