The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b′) separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C., preferably 60° C., for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b′) is optional. In this case, the entirety of the composition obtained after thermal plasmolysis of the yeast cream is subjected to enzymatic activity.

A muscle enhancer containing a polyamine and a branched-chain amino acid as active ingredients. The polyamine may be one or more of putrescine, spermidine, and spermine, and may be derived from a yeast belonging to the genus Saccharomyces. The muscle enhancer may also comprise a crystalline polysaccharide. The muscle enhancer may be present in a food or a drink.

A muscle enhancer containing a polyamine and a branched-chain amino acid as active ingredients. The polyamine may be one or more of putrescine, spermidine, and spermine, and may be derived from a yeast belonging to the genus Saccharomyces. The muscle enhancer may also comprise a crystalline polysaccharide. The muscle enhancer may be present in a food or a drink.

A health functional food product prepared by fermenting a dough containing whey, including a health functional bakery product prepared by: preparing a sponge and a dough by adding and mixing about 1.0 to 10 wt part of a whey powder and about 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains as to 100 wt part of a dough; and fermenting, aging and baking the dough. Such may be used to prepare a health functional bakery product as well as a health functional Lactobacillus fermented drink using said health functional bakery product.

A health functional food product prepared by fermenting a dough containing whey, including a health functional bakery product prepared by: preparing a sponge and a dough by adding and mixing about 1.0 to 10 wt part of a whey powder and about 0.01 to 1.0 wt part of a mixture of probiotic preparation consisting of Leuconostoc strain, Lactobacillus strain and 2 kinds of Saccharomyces strains as to 100 wt part of a dough; and fermenting, aging and baking the dough. Such may be used to prepare a health functional bakery product as well as a health functional Lactobacillus fermented drink using said health functional bakery product.

A body fat reducer containing a polyamine and a branched-chain amino acid as active ingredients. The polyamine may be one or more of putrescine, spermidine, and spermine, and may be derived from yeast. The body fat reducer may also comprise a crystalline polysaccharide. The body fat reducer may be present in a food or a drink.

A body fat reducer containing a polyamine and a branched-chain amino acid as active ingredients. The polyamine may be one or more of putrescine, spermidine, and spermine, and may be derived from yeast. The body fat reducer may also comprise a crystalline polysaccharide. The body fat reducer may be present in a food or a drink.

Disclosed are a polysaccharide-peptide composite and a method of preparing the same. The polysaccharide-peptide composite is prepared from a bitter melon peptide (BMP) powder, gardenia fruit oil, a soybean polypeptide powder, an oat dietary fiber powder, a konjac powder, a corn silk, a mulberry leaf extract, a Poria cocos extract, a hawthorn extract, nutritional yeast and a pancreatin. The BMP powder is prepared by temperature-controlled hydrolysis, staged enzymatic hydrolysis and multiple filtrations. The gardenia fruit oil is prepared by staged enzymatic hydrolysis, multi-step centrifugation, filtration and stratification.

Disclosed are a polysaccharide-peptide composite and a method of preparing the same. The polysaccharide-peptide composite is prepared from a bitter melon peptide (BMP) powder, gardenia fruit oil, a soybean polypeptide powder, an oat dietary fiber powder, a konjac powder, a corn silk, a mulberry leaf extract, a Poria cocos extract, a hawthorn extract, nutritional yeast and a pancreatin. The BMP powder is prepared by temperature-controlled hydrolysis, staged enzymatic hydrolysis and multiple filtrations. The gardenia fruit oil is prepared by staged enzymatic hydrolysis, multi-step centrifugation, filtration and stratification.

An active polysaccharide compound nutrient for boosting immunity and relieving fatigue, including 10-12 parts by weight of lentinan, 8-10 parts by weight of laminarin, 5-8 parts by weight of Lycium barbarum, 10-15 parts by weight of Mytilus edulis extract, 10-15 parts by weight of organic selenium protein powder, 8-10 parts by weight of walnut kernel, 3-5 parts by weight of black soybean powder, 2-3 parts by weight of Panax quinquefolius extract, 1-2 parts by weight of Schisandra chinensis, 1-2 parts by weight of Ophiopogon japonicus, 1-2 parts by weight of nutritional yeast, 5-10 parts by weight of L-arabinose, 5-8 parts by weight of xylitol and 0.2-0.3 part by weight of pancreatin. The active polysaccharide compound nutrient is prepared by subjecting raw materials to crushing, mixing, stirring, dissolving with deionized water, concentrating and drying under reduced pressure.