Compositions comprising yeast cells and polyphenols and their use

Patent metadata

Field	Value
Publication number	US-2025263644-A1
Application number	US-202519198722-A
Country	US
Kind code	A1
Filing date	May 5, 2025
Priority date	Apr 29, 2015
Publication date	Aug 21, 2025
Grant date	—

Abstract

Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.

First claim

1 . An isolated polyphenols-encapsulated yeast comprising a yeast having at least one polyphenols encapsulated and retained in the cytoplasm of the yeast, the at least one polyphenols having a molecular weight above 620 Da, wherein said yeast is inactivated or autolyzed, and wherein said isolated polyphenols are encapsulated by said yeast through strong and irreversible interactions.

2 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols have a mean degree of polymerization (DP) ranging between about 3 and about 50.

3 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols are selected from the group consisting of flavonols, flavanonols, flavanols, anthocyanidins, anthocyanins, phenolic acids, stilbenoids, hydrolysable tannins and mixtures thereof.

4 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols are formed by polymerization of flavanols.

5 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols are proanthocyanidins, hydrolysable tannins or mixture thereof.

6 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols are proanthocyanidins.

7 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols are hydrolysable tannins.

8 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols are mixtures of proanthocyanidins and hydrolysable tannins.

9 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the at least one polyphenols are isolated or extracted from wine, grape skins and seeds, lingonberries and bilberries, cranberries gallnuts, sumac, witch hazel, tea leaves and some types of wood, such as quebracho wood.

10 . The isolated polyphenols-encapsulated yeast according to claim 1 , wherein the yeast are from Saccharomyces sp., Brettanomyces sp., Candida, Kloeckera sp., Saccharomycodes sp., Schizosaccharomyces sp., Yarrowia sp. or Zygosaccharomyces sp.

Assignees

• Institut Nat Detudes Superieures Agronomiques De Montpellier Montpellier Supagro
• Institut National De Rech Pour Lagriculture Lalimentation Et Lenvironnement
• Danstar Ferment Ag

Inventors

• Vernhet Aude
• Mekoue Nguela Julie
• Brillouet Jean-Marc
• Sieczkowski Nathalie

Classifications

• C12N1/18

  Baker's yeast; Brewer's yeast · CPC title

• C12H1/22

  Ageing or ripening by storing, e.g. lagering of beer · CPC title

• C12G1/00

  Preparation of wine or sparkling wine · CPC title

• A61K36/45

  Ericaceae or Vacciniaceae (Heath or Blueberry family), e.g. blueberry, cranberry or bilberry · CPC title

• A61K36/87

  Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine · CPC title