5'Nucleotides and Nucleic Acid Analysis in Yeast Extracts

Yeast cells under microscope

Yeast extract serves as a highly nutritious and flavorful ingredient in food and feed formulations. Derived from carefully processed yeast cells, it's packed with essential nutrients that make it a valuable addition to various products.

Key Nutritional Components:

  • High-quality proteins with complete amino acid profile
  • Essential B vitamins (B1, B2, B3, B5, B6, B9, B12)
  • Minerals including zinc, selenium, and potassium
  • Nucleotides and nucleic acids (6-12% of dry weight)
Did you know? The high RNA content in yeast (6-12% of dry weight) makes it an excellent source for producing 5'-nucleotides like IMP and GMP, which are natural flavor enhancers that can reduce sodium requirements in food products.
Yeast RNA to nucleotides conversion process

Figure: Conversion of yeast RNA into flavor-enhancing nucleotides

The Science Behind 5'-Nucleotides in Yeast

Nucleotide Production Process

Yeast RNA undergoes enzymatic hydrolysis to produce four primary 5'-nucleotides:

  • 5'AMP (Adenosine Monophosphate)
  • 5'GMP (Guanosine Monophosphate)
  • 5'UMP (Uridine Monophosphate)
  • 5'CMP (Cytidine Monophosphate)
Flavor Enhancement

For optimal umami taste, 5'AMP is converted to 5'IMP using AMP-deaminase, creating a more balanced and savory flavor profile in yeast extracts.

Our Service of Yeast Extract Nucleotide Analysis

REFERENCE SERVICE DETAILS PRICE ACTION
#S1200-03
Comprehensive Yeast Extract Analysis

Our HPLC-UV analysis provides a complete profile of nucleotide content in yeast extracts, including:

  • Free bases and nucleosides
  • 5'-Nucleotides (5'-NMPs)
  • Unhydrolyzed DNA and RNA content
  • Nucleotide ratios and composition
€420.00
per sample
Request Analysis

Detailed description

Chromatogram of standard solutions
MWD1 A, Sig=254,16 Ref=360,100 (SEPT 2025 \024-P1-A4-RNA-DNA +nuclease proto100'.D)
yield of 5'-nucleotides from yeast extract
  • Step 1: Sample solubilization and proteolytic hydrolysis
  • Step 2: Standards preparation for calibration of ion-paired UV-HPLC. Molar concentration of each of 20 standards is confirmed by measuring their absorbance at 249–254 nm.
  • Step 3: Enzymatic hydrolysis of nucleic acids with nucleases to hydrolyze all nucleic acids into 5′NMP and 5′dNMP.
  • Step 4: Determination of soluble bases, nucleosides and nucleotides before and after RNA and DNA hydrolysis by ion-paired HPLC-UV with simultaneous separation of apolar bases, nucleosides, polar NMP and dNMP in one run.
  • Step 5: As our internal Quality Control, we measure 5'IMP and 5'AMP concentration using independent enzymatic PRECICE® Nucleotide Assay Kit and compare the results of enzymatic assay and HPLC analysis.
Chromatograms of yeast sample containing RNA and DNA
MWD1 A Sig=254,16 Ref=360,100 (SEPT 2025 0mg_ml T0 (2) Me.D)
MWD1 A Sig=254,16 Ref=360,100 (SEPT 2025 0mg_ml nuc (2) M.D)
yield of 5'-nucleotides from yeast extract
IMP content in yeast products: correlation HPLC and enzymatic data
IMP content in yeast products: correlation HPLC and enzymatic data PRECICE® Enzymatic assay
AMP content in yeast products: correlation HPLC and enzymatic data
AMP content in yeast products: correlation HPLC and enzymatic data PRECICE® Enzymatic assay
Step 6: Data analysis, interpretation and storage

Data produced are used to calculate the content of each individual bases, nucleosides and NMP (g/kg or g/100g) or purines content (bases adenine, guanine, xanthine and hypoxanthine)

Name Chemical Class g / 100g
Cytosine 0.00
Uracil Bases, pyrimidine 0.07
Guanine Bases, purine 0.00
Hypoxanthine Bases, purine 0.21
Adenine Bases, purine 0.21
Cytidine Nucleoside, pyrimidine 0.12
Uridine Nucleoside, pyrimidine 0.23
Guanosine Nucleoside, purine 0.63
Inosine Nucleoside, purine 0.04
Adenosine Nucleoside, purine 0.54
Na₂*CMP Nucleotide monophosphate, pyrimidine 4.21
Na₂*UMP Nucleotide monophosphate, pyrimidine 3.06
Na₂*GMP Nucleotide monophosphate, purine 4.17
Na₂*IMP Nucleotide monophosphate, purine 0.00
Na₂*AMP Nucleotide monophosphate, purine 4.19
Total NMP Soluble Nucleotide Monophosphates 15.63
Nucleic acids (RNA) Nucleotides monophosphate Released after nuclease digestion 2.83
Total NMP 15.63
Total potentially available nucleotides (TPAN) 20.53

Technical Challenges in Yeast Extract Production

Maintaining optimal 5'-nucleotide levels requires careful control of several critical factors throughout the production process.

1

Enzyme Activity Management

Key Challenges:

  • Phosphatases: Remove phosphate groups from nucleotides

    Result: Loss of 5'-nucleotide flavor enhancers

  • 5'-Nucleases: Break down RNA into non-flavor active components

    Result: Reduced yield of desirable nucleotides

2

RNA Hydrolysis Optimization

Common Issues:

  • Incomplete Hydrolysis: Leaves RNA partially broken down

    Result: Lower yields of target nucleotides

  • Protein-RNA Complexes: Protect RNA from enzymatic action

    Result: Inconsistent nucleotide profiles

Understanding RNA Co-Purification in Yeast Proteins

The RNA Challenge in Yeast Protein Products

Yeast proteins have emerged as a sustainable, high-quality alternative to traditional animal proteins, offering complete amino acid profiles and excellent nutritional value. However, the production process often results in significant RNA co-purification, especially when using microfiltration techniques.

Important Health Consideration

Excessive dietary RNA can lead to elevated uric acid levels. The European Food Safety Authority (EFSA) recommends a maximum daily intake of 2 grams of RNA for adults to prevent potential health issues.

Why Choose Our Analysis Services?

With years of experience in nucleotide analysis, we provide accurate, reliable results with fast turnaround times and comprehensive reporting to help you optimize your yeast-based products.

  • Complete Profile: Analysis of all nucleotide species
  • Precision: Accurate quantification of RNA/DNA content
  • Compliance: Ensure regulatory requirements are met
  • Quality Control: Monitor production consistency