Latest news with #Saccharomycescerevisiae
NDTV
5 days ago
- Entertainment
- NDTV
Ranveer Singh Launches Fermented Protein Powder For Rs 3000 Per Kg, Experts Decode What It Is
Ranveer Singh isn't bringing energy to just the big screen anymore. He's bringing it to your shaker bottle too. The 40-year-old actor, often known for his high-octane roles, has entered the protein supplement game with the launch of SuperYou Pro, a fermented yeast protein powder he claims is "the smartest protein on the planet". On Instagram, he announced it with a bold statement: "The future of protein is here and it's fermented". But beyond the flashy tagline, what exactly is this protein, and does the science shake, sorry, stack up? View this post on Instagram A post shared by Ranveer Singh (@ranveersingh) We spoke to experts. What Ranveer's Brand Is Claiming SuperYou Pro isn't your regular whey or plant-based blend. Here's what the brand says you're getting per scoop, according to the brand: 24g of clean, vegan, gut-friendly protein All 9 essential amino acids + BCAAs (the ones that help muscles repair and grow) PDCAAS score of 1.0 - the highest protein quality rating, matching whey Smooth, non-chalky texture No dairy, no soy, no gluten Naturally sweetened with monk fruit Enhanced with probiotics and digestive enzymes The brand also claims that it uses bio-fermentation technology, which is the "future of protein science". The product is priced at around Rs 3,000/kg and aims to grab a slice of India's Rs 4,000-crore protein powder market. "We wanted to bring this revolutionary technology to India and create a protein powder that's truly ahead of its time. Bio-fermented yeast protein is the future. It performs like whey, tastes great, but without any of the gut discomfort. Our goal with Pro is to make high-performance protein inclusive, clean, and easy to consume without the fuss," said Nikunj Biyani, co-founder of SuperYou. Speaking on the same, Ranveer Singh, co-founder of SuperYou, shared with media, "When we learnt about it, the innovative bio-fermented yeast protein, we knew we had something revolutionary on our hands. SuperYou Pro is a breakthrough that brings the best of both worlds: the simplicity of plant-based protein and the high performance of whey. It's a great gut-loving, clean and complete protein powder - it's the love your muscles deserve." What Exactly Is Fermented Yeast Protein? According to Dr Archana Batra, a Dietician and Certified Diabetes Educator, yeast protein starts with Saccharomyces cerevisiae, the same microorganism used in bread and beer. But here, it's cultivated in steel tanks, not bakeries. Through bio-fermentation, the yeast produces high-quality protein, which is then purified, dried, and turned into powder. "It's not live yeast like bread - it's purified protein from yeast. If this yeast protein really has a PDCAAS score of 1, it means nutritionally it can compete with whey," she says. To put it simply, this protein powder is made in a lab from yeast, it has the same "quality score" as whey, and it's easier on digestion. The big draw? It's vegan, allergen-friendly, and more eco-friendly than animal-derived proteins. However, Dr Batra warns, "There are no publicly available, peer-reviewed studies specifically testing this product. For now, we can only rely on the brand's claims." How Does It Compare To Whey? According to Ranveer's post, their protein powder is as efficacious as whey. Dr Simrat Kathuria, Celebrity Dietician and Nutritionist, acknowledges the appeal but keeps it practical. She says, "Fermented protein may be as good as whey for general health and moderate training, but the decision should be based on dietary preferences, tolerances, and performance needs - not just a celebrity endorsement." She points out that whey is still considered the gold standard for muscle recovery due to its leucine content (the amount or percentage of the essential amino acid). "The primary benefit of fermented protein is its digestibility: no bloating, gut-friendly. But for the hardcore athlete pushing for muscle hypertrophy, whey probably offers some advantage," she says. That said, she also adds, "Research shows fermentation can boost protein digestibility scores close to 1.0, which is very respectable and makes it an excellent choice for those who cannot tolerate dairy." Where The Brand Gains Points For Dietician Komal Malik, head dietician at Asian Hospital, the product's strength lies in both innovation and validation. "This is powered by one of the world's most advanced protein technologies. The protein comes from fermented yeast, is vegan, complete, and gut-friendly. What's more, it has the same net protein utilisation as whey," she says. She also emphasises the credibility factor, "It's validated through NABL protein certification, checked by SGS China and SciEp Australia, and manufactured in US FDA and GMP-certified facilities." The Pros And Cons Dr Kathuria says that fermented protein is an emerging category in sports and wellness nutrition. She further points out that research, including a 2023 review in Frontiers in Nutrition, shows that fermentation can improve the protein digestibility score (PDCAAS) close to 1.0 - similar to high-quality animal proteins. The process reduces anti-nutritional factors like phytates, increases amino acids and enhances bioavailability, thus bridging quite a lot of the distance with whey, at least for the non-athlete population or those who cannot tolerate dairy. Here's a quick guide of the pros and cons, according to the experts: The pros: Suitable for vegans, vegetarians, and those with dairy or soy intolerance Environmentally more sustainable than animal proteins Easier on digestion compared to whey for sensitive stomachs Backed by credible lab certifications Close match to whey in amino acid profile The cautions Slightly less leucine than whey, which could matter for elite muscle building No product-specific published clinical trials yet Premium price compared to standard whey or pea protein blends Experts also suggest that those with yeast sensitivity should avoid it, and although purified protein is generally safe, consult a doctor if in doubt. Shake Shake Shake Fermented yeast protein is genuinely exciting - not just because a Bollywood star is selling it, but because the technology behind it has real nutritional merit. It may not dethrone whey for professional athletes, but for most people seeking a clean, high-quality, gut-friendly protein, it could be a solid alternative. As Dr Batra concludes, "If the brand's claims hold true, this could be revolutionary for vegans and anyone avoiding dairy. But until we see more independent studies, whey remains the tested benchmark." If you're open to innovation and willing to trust the early science (and Ranveer Singh), SuperYou Pro could be worth a try. But if you prefer decades of proven results, whey still holds its title - for now.
Time of India
02-06-2025
- Health
- Time of India
Auto-Brewery Syndrome: The gut disorder that gets you drunk and mimics a hangover
Ever woken up feeling tipsy, dizzy, or foggy — without touching a single drop of alcohol? Sounds like a wild night you can't remember, right? But for some people, this bizarre feeling isn't the aftermath of a party. It's actually a rare condition called Auto-Brewery Syndrome (ABS) — and yes, it's as strange as it sounds. Imagine your gut turning into a mini brewery, fermenting food into alcohol and flooding your bloodstream with it. Sounds like science fiction? It's not. It's real, and it's throwing doctors — and patients — for a loop. What is Auto-Brewery Syndrome? Auto-Brewery Syndrome, also known as gut fermentation syndrome, is a rare medical condition where your digestive system starts producing ethanol (the same alcohol found in beer and wine) from the carbohydrates you eat. Instead of breaking down carbs the normal way, certain yeast or bacteria in your gut go rogue and start fermenting those sugars, turning your intestines into an unlicensed brewery. The result? You can actually get drunk without drinking alcohol. And we're not talking just a little lightheaded — some people with ABS have blown over the legal blood alcohol limit without ever having a drink. What causes it? The main culprits behind ABS are usually strains of yeast — most commonly Saccharomyces cerevisiae (aka baker's or brewer's yeast) and Candida species. These yeasts are normally harmless and even helpful in small amounts. But under certain conditions — like after a course of antibiotics that wipe out your good gut bacteria — yeast can overgrow and take over the gut environment. Once these microbes have free reign and access to carbs, they start fermenting food into alcohol right inside your body. It's like feeding sugar to yeast in a beer vat — but it's happening in your intestines. Who gets it? Auto-Brewery Syndrome is rare, but it doesn't discriminate. It's been found in both adults and children. However, it's more often seen in people who: Have had frequent antibiotic use (which can disrupt gut flora) Have gut imbalances or chronic conditions like Crohn's or diabetes Eat a high-carbohydrate diet Have weakened immune system The syndrome often goes undiagnosed or misdiagnosed for years. Many patients are mistaken for alcoholics or accused of drinking secretly because their blood alcohol levels are high — even when they swear they haven't touched a drop. Symptoms: It's not just 'feeling drunk' While the most headline-worthy symptom is spontaneous drunkenness, ABS comes with a laundry list of weird and confusing symptoms: Dizziness or disorientation Slurred speech Brain fog or confusion Fatigue Mood changes — including depression or irritability Bloating or gas (hello, fermentation!) Headaches or nausea Trouble concentrating People with ABS may experience symptoms at random, especially after meals rich in carbs or sugar. How is it diagnosed? Diagnosing Auto-Brewery Syndrome can be tricky — mostly because it's so rare and not on most doctors' radars. If you suspect it, the first step is tracking your symptoms and eating patterns. Blood and breath alcohol tests taken without alcohol consumption can show elevated levels of ethanol. Sometimes, a glucose challenge test is used. You basically eat a bunch of sugar and your blood alcohol is monitored afterward. If it spikes, bingo — you've got fermentation going on in your gut. Auto-Brewery Syndrome might sound quirky or even funny at first — 'drunk without drinking!' — but for people living with it, it's anything but amusing. It can affect relationships, jobs, mental health, and quality of life. Imagine trying to convince your doctor, boss, or even family that you're not secretly drinking when your blood alcohol level says otherwise. So next time someone says, 'I swear I didn't drink anything,' maybe… just maybe… they're telling the truth. Want to keep your gut in check and avoid unexpected fermentation? Eat balanced, limit unnecessary antibiotics, and take care of your microbiome. Because the last thing anyone wants is their belly turning into a brewery. One step to a healthier you—join Times Health+ Yoga and feel the change
The Hindu
11-05-2025
- Health
- The Hindu
The curious case of the yeast modified to develop brain defects
Researchers at Emory University and the University of Texas Health Science Centre, both in the US, have found that a class of mutations that leads to serious developmental disabilities in human babies has similar effects in budding yeast, a simpler organism. The findings represent a major step in the study of these conditions because they throw light on how they ought to be studied. Since yeast is easy to study in labs, they also raise the possibility of quickly testing drugs to treat these conditions in yeast first. RNA exosomopathies Pontocerebellar hypoplasia type 1 (PCH1) is a serious medical condition that presents at birth. Babies born with it have impaired development of two brain regions, the pons and the cerebellum. PCH1 patients show delayed development, diffuse weakness, problems with movement, and intellectual disability. Most don't survive beyond infancy or early childhood. In 2012, four siblings with PCH1 type B were all found to carry mutations in a gene called EXOSC3, which encodes one protein of a multiprotein complex in cells called the RNA exosome. This provided the first example of a human disease caused by mutations affecting the RNA exosome. The RNA exosome was discovered in 1997 in budding yeast (Saccharomyces cerevisiae). Its primary job is to process, monitor, and turnover cellular RNA. Subsequent studies of patients with other neurological and developmental disorders uncovered mutations in many other genes related to RNA exosome proteins. These conditions are together called RNA exosomopathies. Most RNA exosomopathies lead to brain maldevelopment. A major question in the study of these proteins is which exosomopathies lead to which form of maldevelopment. The RNA exosome The new findings were reported in two papers this April, one in the journal RNA and the other inG3 Genes Genomes Genetics. The RNA molecule is the working copy of the genes in our cells. The master copy is the DNA. A cell uses the DNA sequence corresponding to a gene as a template to make the RNA for that gene, then uses the RNA to make proteins. Many newly made RNAs are processed by the RNA exosome before they can play their cellular roles. Most of the RNA in a cell is rRNA (ribosomal RNA). Other types are mRNA (messenger RNA), tRNA (transfer RNA), and various non-coding RNA (ncRNA). After the mRNA is transcribed from a gene, it is attached to the ribosome, the cell's protein-making factory. The factory's ingredients supplier is the tRNA. A critical function of the RNA exosome is to produce the mature rRNAs required to build functional ribosomes. The RNA exosome also degrades mRNA marked for removal. Unique signatures The RNA paper investigated how different disease-causing mutations in the RNA exosome have diverse cellular effects. To model the diseases, the researchers introduced mutations linked to human diseases into the corresponding four genes in yeast. The researchers found that the mutations particularly affected the ncRNA, the mRNA involved in metabolism, and ribosomal protein genes. They were also able to confirm defects in the process cells use to make ribosomes. Importantly, this study showed that different RNA exosomopathy mutations have unique molecular signatures that affect RNA surveillance, ribosome production, and protein synthesis. This distinctiveness explained the different clinical outcomes in patients with different RNA exosome mutations, and underscored the value of functional modelling to understand the conditions. A humanised model In the G3 paper, researchers reported creating a 'humanised yeast model' by replacing particular pieces of the yeast RNA exosome with their human or mouse counterparts. Of the nine core pieces, six could be replaced in this way; of these six, three still allowed the yeast to grow almost normally. Then they mutated those genes in the model that were known to cause brain maldevelopment in humans. The model helped them identify the precise genetic variants that caused functional defects, including both previously known mutations and new ones. In each case, the team was also able to show that the mutations directly disrupted the RNA exosome, rather than some intermediary process doing so. This study established that the humanised yeast model is a convenient platform to test which human RNA exosome mutations are bad and which aren't. In sum, the studies showed that disease variants that damage RNA exosomes in humans also do so in yeast. It's possible drugs found in the future to ameliorate damage in yeast may prove to be useful in humans as well. D.P. Kasbekar is a retired scientist.
Yahoo
25-02-2025
- Health
- Yahoo
Alcohol ingestion by animals is surprisingly widespread – and we're starting to understand its impact
Humans may not be the only animals that ingest alcohol, research is suggesting. Studies on animals are showing they may be eating natural ethanol for its medicinal or nutritional properties. Humans drink alcohol in almost every part of the world, apart from places where people abstain for religious reasons. In the past, many people believed alcohol consumption was unique to humans, but growing evidence is showing we aren't alone in our taste for booze. It has long been known that vinegar flies are closely linked to alcohol given their tendency to breed on fermented fruits. However, it turns out they are not an outlier. When you think of alcohol, you may think of a pint of beer or a glass of wine. But there are many types of alcohol, most of which are extremely toxic. For example, isopropanol (rubbing alcohol), which is commonly used as a disinfectant. Ethanol, or ethyl alcohol, is the alcohol found in alcoholic beverages, but ethanol is also prevalent in nature. Yeasts, including Saccharomyces cerevisiae, also known as brewer's yeast, are widespread in the natural environment and produce ethanol (possibly to defend the plant's sugary resource from competing microorganisms), when they metabolise sugars via fermentation. Many fruits, nectars and saps contain an abundance of sugars. Some of this sugar becomes ethanol when colonised by yeast. Fruit from plants in Panama, Costa Rica, Singapore, Israel and Finland have been found to contain ethanol, as well as some nectars and saps. The concentration of ethanol in naturally fermenting fruit is typically much lower than those in human-made alcoholic beverages, but some overripe fruit, such as fruits of the black palm (Astrocaryum standleyanum) have ethanol levels similar to a standard beer (5%). If fruit, nectars and saps ferment in the wild, it is not surprising that some animals may ingest ethanol. Studies, experimental and in the wild, have confirmed insects (including honeybees and butterflies) ingest it, as well as birds (such as hummingbirds, cedar waxwings and bohemian waxwings) and mammals (for example, pen-tailed tree shrews and the slow loris). Non-human primates, including one of our closest living relatives the chimpanzee, ingest it too. Although examples in the wild are rare, this may be due to lack of research rather than prevalence. Researchers are developing methods that make it easier to measure ethanol in the field, and as more research is conducted, more examples will probably be discovered. There are many anecdotes of 'drunk' animals, from moose to elephants, but none of these cases have actually been validated. From an evolutionary standpoint, being drunk is disadvantageous. Intoxicated animals could be more susceptible to injury or predation, and less likely to survive. Instead, many scientists expect natural selection would favour adaptations for increased ethanol metabolism to avoid becoming 'drunk'. This allows animals to eat fermented foods while minimising the negative effects of intoxication. In animals, including humans, the primary metabolic route for ethanol is similar. Ethanol is first oxidised to acetaldehyde (a toxic intermediate) by the enzyme alcohol dehydrogenase. Acetaldehyde is then converted to acetate (which is less toxic) by aldehyde dehydrogenase. Yet, the efficiency at which different animals metabolise ethanol varies. It can vary between humans too. Some animals appear to have enhanced ethanol metabolism. Much like humans, chimpanzees, gorillas and bonobos share a mutation that make them particularly efficient at metabolising ethanol. Interestingly, the only Asian great ape (orangutan), which is highly arboreal (tree-dwelling), doesn't share this mutation. This may be because orangutans did not experience the same evolutionary pressures as the more terrestrial (ground-dwelling) African great apes. For example, orangutans primarily feed in trees where fruit is expected to be less fermented than when it falls to the ground. It is possible that if sugary foods ferment naturally, then animals that eat these foods may consume ethanol without meaning to. Ethanol may have some benefits. It has antimicrobial properties and vinegar flies are known to use it to self-medicate against parasites. However, not much is known on whether other animals also use ethanol for medicinal purposes. There are confirmed sightings of many animals, from chimpanzees to orangutans using plants for medication, so the use of ethanol in this way could be widespread. Animals may also ingest food with ethanol in it because ethanol itself is a source of calories and its presence indicates sugar and nutrient content. Ambrosia beetles use the smell of ethanol as a cue to find suitable host trees to colonise. The ethanol increases the growth of fungi which the beetles feed on. Many of us are keenly aware of ethanol's cognitive impact, including feelings of relaxation. Ethanol might play a significant role in promoting sociality among humans. This may also apply to other species, but has yet to be studied in a natural context. We still have much to learn about wild animals' natural use of ethanol. Many hypotheses remain untested, and we know little about whether animals seek out ethanol and fermented foods. But many animals ingest it. It is clear the party is growing, and we are just one of many species that partake in ethanol. This article is republished from The Conversation under a Creative Commons license. Read the original article. Anna Christina Bowland has received funding from the Primatological Society of Great Britain (PSGB) and the University of Exeter.
Yahoo
10-02-2025
- Science
- Yahoo
Scientists Take Major Step Towards Creating Synthetic Life
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." For the first time ever, a synthetic eukaryotic genome has been created. By taking yeast cells and rebuilding their genomes, scientists were able to create a yeast that more resilient and produced more spores—something that could mean more food on a much larger scale Creating synthetic genomes could eventually make sustainable manufacturing processes that use eukaryotic bacteria more efficiently. While the concept of creating synthetic life from nothing is still firmly in the science fiction category, synthetic genomes are now reality. Researchers—led by synthetic biologist Hugh Goold of Macquarie University in Australia—have created the first synthetic eukaryotic genome for a species of yeast. Previous experiments had been done on prokaryotes (single-celled organisms that lack a nucleus), but a full synthetic genome had not been reconstructed for any single-celled eukaryotic organisms (which have a nucleus and organelles with distinct functions). This synthetic genome tech means that life-forms can be customized depending on what aspects need to be enhanced. As part of the Sc2.0 Project, for example, the yeast Saccharomyces cerevisiae was redesigned and reconstructed to produce more spores and keep from mutating (since this yeast is prone to spontaneous mutations) as it grew. This genomic makeover was a decade in the making. Also known as brewer's yeast, Saccharomyces cerevisiae has a long history of being used in brewing, winemaking, and baking. Reconstructing its genome would not only give it the qualities it needs to resist disease and survive climate change, but allow it to yield a higher quantity and quality of food while maintaining sustainability. 'The technology of synthetic genomics can help to secure supply chain in future situations where changing climates, further global pandemics, and conflict threatens the availability of critical and conventional feedstocks of food and pharmaceuticals,' the researchers said in a study recently published in Nature. To create a specific synthetic chromosome within the synthetic genome, Goold started with several strains of S. cerevisiae, which had already had synthetic pieces of DNA inserted. These were backcrossed—a process which involves mating genetically different parent cells to create hybrid offspring, which are then mated with the parent cells. Backcrossing may sound like inbreeding, but actually makes it easier to isolate any characteristics that may require a closer look. The strain with the newly created synthetic chromosome, SynXVI, suffered impaired growth and often mutated. More backcrossing allowed the team to identify which areas of SynXVI were glitching. Why were there issues with a genome that was supposed to be version 2.0 of the original? It turned out that errors in placing genetic markers—genes or short sequences of DNA that are used to identify genes and chromosomes inside a genome—sometimes interfered with the function of yeast cells. Genetic glitches in the chromosome were identified and edited with CRISPR D-BUGS (which sounds like some sort of futuristic pest killer) and other genetic tools that were able to zero in on specific areas of the genome and correct them. Boosting yeast growth and resilience meant getting it to grow on glycerol (a carbon source) to absorb the carbon it needed at a certain temperature. It turned out that one section of the genome was causing a deficit of copper, but this was easily solved by adding copper sulfate to the glycerol. Despite the glitches, this technology opens up opportunities for creating more than better crops. Eukaryotic microbes already used in sustainable manufacturing processes could be modified to become even more efficient. 'S. cerevisiae holds great potential in libraries of new chromosomes,' the researchers said in the same study, '[including] neochromosomes, and genomes for subsequent transfer into cells to create life forms tailored to humankind's needs.' Someday, maybe even artificial mammalian genomes could be created, But for now, just one yeast is offering so many possibilities. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
