UPWr researcher investigates yeast stress responses to advance functional food development

Dr Justyna Paszkot from the Department of Fermentation and Cereal Technology at Wrocław University of Environmental and Life Sciences (UPWr) has received nearly 50,000 PLN (US$12,500) as part of the MINIATURA 8 grant program. Organized by the National Science Centre, MINIATURA 8 supports researchers in undertaking exploratory projects, with the goal of laying the groundwork for larger scientific initiatives.

Dr Paszkot’s research centers on yeast fermentation, specifically the role of Saccharomyces cerevisiae, a vital microorganism in the production of fermented foods. Her project seeks to understand how cellular stress impacts yeast metabolism and morphology, with a particular focus on enhancing the levels of bioactive compounds in fermented products. These compounds, such as phenolic compounds and β-glucans, have well-documented health benefits, including antioxidant properties that could help prevent lifestyle diseases like diabetes, cancer, and cardiovascular issues.

“In this project, I will use microscopic techniques and cell analyzers to examine both the physiological state and morphological traits of yeast after fermentation,” explained Dr Paszkot. “The findings will deepen our understanding of fermentation mechanisms and support the development of innovative methods for producing foods with enhanced biological activity.”

The innovative aspect of Dr Paszkot’s research lies in using controlled stress conditions to improve the nutritional properties of both fermented foods and the byproducts of fermentation. Yeast cells, when exposed to certain environmental stresses, can alter their metabolic pathways, potentially increasing the concentration of desirable bioactive compounds in the final product. By understanding these stress responses, Dr Paszkot aims to optimize fermentation processes that not only create functional foods but also add value to waste biomass, such as post-fermentation yeast.

This work builds on the recognition of yeast as a versatile organism, capable of adsorbing and metabolizing bioactive compounds, including polyphenols. However, these processes are still not fully understood. Dr Paszkot’s study aims to bridge this gap by examining the biochemical and physical changes in yeast cells during fermentation under stress.

Beyond its potential health benefits, the project has significant implications for sustainability in the food industry. The focus on reusing post-fermentation yeast biomass is particularly relevant in addressing waste reduction and resource efficiency. Industries that rely heavily on fermentation, such as brewing and baking, often produce large volumes of byproducts that could serve as sources of bioactive compounds if properly harnessed.

Dr Paszkot emphasized the dual importance of innovation and sustainability in her work. “Fermentation industries produce substantial waste, but much of this biomass can be repurposed for its bioactive content. My research explores ways to optimize this process, creating products that are both sensorially appealing and nutritionally enhanced.”

While her current research focuses on the effects of cellular stress during fermentation, Dr Paszkot has ambitious plans to expand her studies. She intends to explore how different types of stress, such as thermal or osmotic stress, influence yeast behavior and bioactive compound production. Additionally, she aims to include other microorganisms involved in lactic acid and acetic acid fermentation in future projects, broadening the scope of her findings.

By integrating advanced analytical tools like microscopy and biochemical assays, her research could set new standards in the production of functional foods. These products, enriched with biologically active compounds, have the potential to address rising consumer demand for healthier food options while contributing to the fight against global health challenges like obesity and cardiovascular disease.

The MINIATURA 8 competition awarded over 170,000 PLN (US$42,000) to researchers at UPWr. Alongside Dr. Paszkot’s work in fermentation science, the funding supports studies in soil conservation, nanocarrier drug delivery, and antiplatelet therapy. These projects showcase the diverse expertise at UPWr and its commitment to addressing pressing issues across multiple scientific fields.

However, the standout focus remains on fermentation science, where Dr Paszkot’s innovative approach could redefine how functional foods are produced. Her project represents a critical step in understanding how microbial behavior under stress conditions can be harnessed to benefit both health and sustainability.