The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.

The present invention relates to a method for a chewing-gum based mitigation of virus-related disease spread and pre-immunity activation based on disruption of syntrophic methanogenic processes in the oral-, shared oronasal and orotracheal microbiome. The invention provides a chewing gum composition comprising a methylotrophic yeast, preferably Komagataella phaffii; a plant lectin, preferably phytohaemagglutinin; and/or iron particles, preferably zero-valent iron particles.

The present invention relates to a method for a chewing-gum based mitigation of virus-related disease spread and pre-immunity activation based on disruption of syntrophic methanogenic processes in the oral-, shared oronasal and orotracheal microbiome. The invention provides a chewing gum composition comprising a methylotrophic yeast, preferably Komagataella phaffii; a plant lectin, preferably phytohaemagglutinin; and/or iron particles, preferably zero-valent iron particles.