1
|
Tullio V. Probiotic Yeasts: A Developing Reality? J Fungi (Basel) 2024; 10:489. [PMID: 39057374 PMCID: PMC11277836 DOI: 10.3390/jof10070489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 07/10/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
Yeasts are gaining increasing attention for their potential health benefits as probiotics in recent years. Researchers are actively searching for new yeast strains with probiotic properties (i.e, Debaryomyces hansenii; Kluyveromyces marxianus; Yarrowia lipolytica; Pichia hudriavzevii; and Torulaspora delbrueckii) from various sources, including traditional fermented foods, the human gut, and the environment. This exploration is expanding the pool of potential probiotic yeasts beyond the well-studied Saccharomyces boulardii. Research suggests that specific yeast strains possess properties that could be beneficial for managing conditions like inflammatory bowel disease, irritable bowel syndrome, skin disorders, and allergies. Additionally, probiotic yeasts may compete with pathogenic bacteria for adhesion sites and nutrients, thereby inhibiting their growth and colonization. They might also produce antimicrobial compounds that directly eliminate harmful bacteria. To achieve these goals, the approach that uses probiotics for human health is changing. Next-generation yeast probiotics are emerging as a powerful new approach in the field of live biotherapeutics. By using genetic engineering, scientists are able to equip these tools with specialized capabilities. However, most research on these probiotic yeasts is still in its early stages, and more clinical trials are needed to confirm their efficacy and safety for various health conditions. This review could provide a brief overview of the situation in this field.
Collapse
Affiliation(s)
- Vivian Tullio
- Department of Public Health and Pediatrics, University of Turin, via Santena 9; 10126 Turin, Italy
| |
Collapse
|
2
|
Zhu L, Zhang X, Wang Y, Gao X, Xu Q, Liu W, Xu Q, Zhao D, Cai J. Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics. Arch Microbiol 2024; 206:174. [PMID: 38493436 DOI: 10.1007/s00203-024-03878-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 03/19/2024]
Abstract
The present study focuses on investigating 60 strains of yeast isolated from the natural fermentation broth of Vitis labruscana Baily × Vitis vinifera L. These strains underwent screening using lysine culture medium and esculin culture medium, resulting in the identification of 27 local non-Saccharomyces yeast strains exhibiting high β-glucosidase production. Subsequent analysis of their fermentation characteristics led to the selection of four superior strains (Z-6, Z-11, Z-25, and Z-58) with excellent β-glucosidase production and fermentation performance. Notably, these selected strains displayed a dark coloration on esculin medium and exhibited robust gas production during Duchenne tubules' fermentation test. Furthermore, all four non-Saccharomyces yeast strains demonstrated normal growth under specific conditions including SO2 mass concentration ranging from 0.1 to 0.3 g/L, temperature between 25 and 30 °C, glucose mass concentration ranging from 200 to 400 g/L, and ethanol concentration at approximately 4%. Molecular biology identification confirmed that all selected strains belonged to Pichia kudriavzevii species which holds great potential for wine production.
Collapse
Affiliation(s)
- Ling Zhu
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People's Republic of China
| | - Xuemei Zhang
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People's Republic of China
| | - Yuchen Wang
- School of Chemical Biology and Environment, Yuxi Normal University, Yuxi, 653100, People's Republic of China
| | - Xiu Gao
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People's Republic of China
| | - Qingfang Xu
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People's Republic of China
| | - Weiliang Liu
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People's Republic of China
| | - Qihe Xu
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People's Republic of China
| | - Dongmei Zhao
- Yunnan Agricultural University, Kunming, 650500, People's Republic of China
- Zhongbo Food Technology Group Co., Ltd, Qujing, 655000, People's Republic of China
| | - Jian Cai
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, 655011, Yunnan, People's Republic of China.
| |
Collapse
|
3
|
Leal Maske B, Murawski de Mello AF, da Silva Vale A, Prado Martin JG, de Oliveira Soares DL, De Dea Lindner J, Soccol CR, de Melo Pereira GV. Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review. Int J Food Microbiol 2024; 412:110550. [PMID: 38199016 DOI: 10.1016/j.ijfoodmicro.2023.110550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 12/18/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024]
Abstract
Vinegar has been used for centuries as a food preservative, flavor enhancer, and medicinal agent. While commonly known for its sour taste and acidic properties due to acetic acid bacteria metabolism, vinegar is also home to a diverse community of lactic acid bacteria (LAB). The main genera found during natural fermentation include Lactobacillus, Lacticaseibacillus, Lentilactobacillus, Limosilactbacillus, Leuconostoc, and Pedicoccus. Many of the reported LAB species fulfill the probiotic criteria set by the World Health Organization (WHO). However, it is crucial to acknowledge that LAB viability undergoes a significant reduction during vinegar fermentation. While containing LAB, none of the analyzed vinegar met the minimum viable amount required for probiotic labeling. To fully unlock the potential of vinegar as a probiotic, investigations should be focused on enhancing LAB viability during vinegar fermentation, identifying strains with probiotic properties, and establishing appropriate dosage and consumption guidelines to ensure functional benefits. Currently, vinegar exhibits substantial potential as a postbiotic product, attributed to the high incidence and growth of LAB in the initial stages of the fermentation process. This review aims to identify critical gaps and address the essential requirements for establishing vinegar as a viable probiotic product. It comprehensively examines various relevant aspects, including vinegar processing, total and LAB diversity, LAB metabolism, the potential health benefits linked to vinegar consumption, and the identification of potential probiotic species.
Collapse
Affiliation(s)
- Bruna Leal Maske
- Federal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil; SENAI Institute of Innovation in Electrochemistry, Curitiba, PR, Brazil
| | | | - Alexander da Silva Vale
- Federal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil
| | | | | | - Juliano De Dea Lindner
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Carlos Ricardo Soccol
- Federal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil
| | | |
Collapse
|
4
|
Li L, Li N, Fu J, Liu J, Ping Wen X, Cao H, Xu H, Zhang Y, Cao R. Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar. Food Res Int 2024; 175:113742. [PMID: 38129049 DOI: 10.1016/j.foodres.2023.113742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Traditional bran vinegar brewing unfolds through natural fermentation, a process driven by spontaneous microbial activity. The unique metabolic activities of various microorganisms lead to distinct flavors and qualities in each batch of vinegar, making it challenging to consistently achieve the desired characteristic flavor compounds. Therefore, identifying the critical microbial species responsible for flavor production and designing starter cultures with improved fermentation efficiency and characteristic flavors are effective methods to address this discrepancy. In this study, 11 core functional microbial species affecting the fermentation flavor of Sichuan shai vinegar (Cupei were placed outside solarization and night-dew for more than one year, and vinegar was the liquid leached from Cupei) (SSV), were revealed by combining PacBio full-length diversity sequencing based on previous metagenomics. The effects of environmental factors and microbial interactions on the growth of 11 microorganisms during fermentation were verified using fermentation experiments. Ultimately, the microbial community was strategically synthesized using a 'top-down' approach, successfully replicating the distinctive flavor profile of Sichuan shai vinegar (SSV). The results showed that the interaction between microorganisms and environmental factors affected microorganism growth. Compared with traditional fermentation, the synthetic microbial community's vinegar-fermented grains (Cupei) can reproduce the key flavor of SSV and is conducive to the production of amino acids. In this study, the key flavor of SSV was reproduced through rational design of the synthetic microbial community. This achievement holds profound significance for the broader application of microbiome assembly strategies in the realm of fermented foods.
Collapse
Affiliation(s)
- Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
| | - Na Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Junjie Fu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jun Liu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Xue Ping Wen
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Hong Cao
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Hongwei Xu
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Ying Zhang
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Rong Cao
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| |
Collapse
|
5
|
D’Aimmo MR, Satti M, Scarafile D, Modesto M, Pascarelli S, Biagini SA, Luiselli D, Mattarelli P, Andlid T. Folate-producing bifidobacteria: metabolism, genetics, and relevance. MICROBIOME RESEARCH REPORTS 2023; 3:11. [PMID: 38455078 PMCID: PMC10917623 DOI: 10.20517/mrr.2023.59] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 11/11/2023] [Accepted: 11/29/2023] [Indexed: 03/09/2024]
Abstract
Folate (the general term for all bioactive forms of vitamin B9) plays a crucial role in the evolutionary highly conserved one-carbon (1C) metabolism, a network including central reactions such as DNA and protein synthesis and methylation of macromolecules. Folate delivers 1C units, such as methyl and formyl, between reactants. Plants, algae, fungi, and many bacteria can naturally produce folate, whereas animals, including humans, must obtain folate from external sources. For humans, folate deficiency is, however, a widespread problem. Bifidobacteria constitute an important component of human and many animal microbiomes, providing various health advantages to the host, such as producing folate. This review focuses on bifidobacteria and folate metabolism and the current knowledge of the distribution of genes needed for complete folate biosynthesis across different bifidobacterial species. Biotechnologies based on folate-trophic probiotics aim to create fermented products enriched with folate or design probiotic supplements that can synthesize folate in the colon, improving overall health. Therefore, bifidobacteria (alone or in association with other microorganisms) may, in the future, contribute to reducing widespread folate deficiencies prevalent among vulnerable human population groups, such as older people, women at child-birth age, and people in low-income countries.
Collapse
Affiliation(s)
| | - Maria Satti
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40127, Italy
| | - Donatella Scarafile
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40127, Italy
| | - Monica Modesto
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40127, Italy
| | - Stefano Pascarelli
- Protein Engineering and Evolution Unit, Okinawa Institute of Science, Technology Graduate University, Okinawa 40-0193, Japan
| | - Simone Andrea Biagini
- Institut de Biologia Evolutiva (UPF-CSIC), Departament de Medicina i Ciències de la Vida, Universitat Pompeu Fabra, Parc de Recerca Biomèdica de Barcelona, Barcelona 08003, Spain
| | - Donata Luiselli
- Department for the Cultural Heritage (DBC), University of Bologna, Ravenna 48121, Italy
| | - Paola Mattarelli
- Department of Agricultural and Food Sciences, University of Bologna, Bologna 40127, Italy
| | | |
Collapse
|
6
|
Kahve Hİ. In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods. Curr Microbiol 2023; 80:379. [PMID: 37861932 DOI: 10.1007/s00284-023-03505-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 09/26/2023] [Indexed: 10/21/2023]
Abstract
The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.
Collapse
Affiliation(s)
- Halil İbrahim Kahve
- Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100, Aksaray, Turkey.
| |
Collapse
|
7
|
Bationo F, Savadogo B, Goubgou M. Folates in various African foods: Contents, food processing and matrix effects. INT J VITAM NUTR RES 2023; 93:459-470. [PMID: 35765242 DOI: 10.1024/0300-9831/a000759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Poor folate status is implicated in a wide variety of health disorders including megaloblastic anaemia, neural tube defects, and cardiovascular diseases. Human diet remains the main provider par excellence. Despite several public-health options to overcome this micronutrient deficiency, dietary folate intakes of women of childbearing age and children are still below recommendations in many African countries. Therefore, this review aims at presenting the current knowledge on folate contents in various African foods, and on folate losses during food processing. Seventy one food sources were evaluated in this study. These various food sources included thirty six vegetables, six cereals, height cereal products, six processed leafy vegetables, six pulses, three fruits, three legumes and three roots. All of them were originated from six African countries including Burkina Faso, Côte d'Ivoire, Egypt, Ethiopia, Nigeria, and South Africa. Folate content ranged between 11 and 73.4 μg/100 g in cereals, 1.8 and 39 μg/100 g in cereal-based processed foods, 8.48 and 48.6 μg/100 g in cooked leafy vegetables, 11.6 and 633 μg/100 g in vegetables, 10 and 22 μg/100 g in pulses, 52 and 148 μg/100 g in legumes, 8 and 106 μg/100 g in fruits. The structure of the food matrix has been shown to influence folate digestibility in foods. High bioaccessible folate, assessed by in vitro digestion, was observed among food products with dense porosity structures while low bioaccessible folate was recorded among food products with open porous structures such as porridges and some gelatinized doughs. Numerous food processing steps have also been shown to influence negatively folate contents in foods.
Collapse
Affiliation(s)
- Fabrice Bationo
- Research Institute in Applied Sciences and Technologies (IRSAT/CNRST), Ouagadougou, Burkina Faso
| | - Boubacar Savadogo
- Research Institute for Health Sciences (IRSS/CNRST), Ouagadougou, Burkina Faso
| | - Mahamadé Goubgou
- Doctoral School of Sciences and Technology, Laboratory of Applied Biochemistry and Immunology (LABIA), University Joseph KI-ZERBO, Ouagadougou, Burkina Faso
| |
Collapse
|
8
|
Padonou SW, Houngbédji M, Hounhouigan MH, Chadare FJ, Hounhouigan DJ. B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review. J Food Sci 2023; 88:3155-3188. [PMID: 37458298 DOI: 10.1111/1750-3841.16697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/11/2023] [Accepted: 06/24/2023] [Indexed: 08/05/2023]
Abstract
Micronutrient deficiency still occurs in sub-Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B-vitamins in some foods. In other foods, heating decreases the nutritional value because some B-vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B-vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B-vitamin loss, or enrich B-vitamins prior to consumption.
Collapse
Affiliation(s)
- Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Marcel Houngbédji
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Mênouwesso Harold Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Flora Josiane Chadare
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| |
Collapse
|
9
|
Jeong WS, Kong HR, Kim SY, Yeo SH. Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non- Saccharomyces Strains. Microorganisms 2023; 11:1503. [PMID: 37375005 DOI: 10.3390/microorganisms11061503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/26/2023] [Accepted: 06/01/2023] [Indexed: 06/29/2023] Open
Abstract
Traditional yeast (Saccharomyces cerevisiae) has been used for its benefits in various fermentation processes; the benefits of non-Saccharomyces yeast as a material for food, feed, and pharmaceuticals have been studied recently. This study evaluated the anti-inflammatory activity and extracellular functional characteristics of wild-type yeasts isolated from traditional fermented foods (doenjang (common name: soybean paste) and nuruk) in Korea. The viability of the yeast and lipopolysaccharide (LPS)-stimulated RAWBlue™ cells was improved, similar to unstimulated RAWBlue™ cells, and the isolates demonstrated NF-κB inhibitory activity. Yeast suppressed the nitric oxide production in LPS-stimulated RAWBlue™ cells, which was attributed to the inhibition of iNOS or COX-2 mRNA expression depending on the strain. Although there were differences depending on the strain, the production of anti-inflammatory cytokines was reduced in the yeast and LPS-stimulated RAWBlue™ cells, some of which were demonstrated at the mRNA level. In addition, the isolates exhibited high antioxidant and antihypertensive activities (similar to the positive control), which varied depending on the strain. This suggests that yeast can be used for fermentation with enhanced antioxidant and antihypertensive activities. Furthermore, the isolates inhibited the growth of pathogenic Gram-negative bacteria, indicating that yeast can inhibit food spoilage and the growth of pathogenic bacteria during fermentation. Consequently, utilizing raw materials to cultivate yeast strains could be a promising avenue for developing functional foods to prevent and treat inflammatory reactions; such foods may exhibit antioxidant, antihypertensive, and antibacterial properties.
Collapse
Affiliation(s)
- Woo-Soo Jeong
- Fermented and Processed Food Science Division, Department of Agrofood Resources, Rural Development Administration, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea
| | - Ha-Ram Kong
- Fermented and Processed Food Science Division, Department of Agrofood Resources, Rural Development Administration, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea
| | - So-Young Kim
- Fermented and Processed Food Science Division, Department of Agrofood Resources, Rural Development Administration, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea
| | - Soo-Hwan Yeo
- Fermented and Processed Food Science Division, Department of Agrofood Resources, Rural Development Administration, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea
| |
Collapse
|
10
|
Kahraman-Ilıkkan Ö. Microbiome composition of kombucha tea from Türkiye using high-throughput sequencing. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1826-1833. [PMID: 37187981 PMCID: PMC10170013 DOI: 10.1007/s13197-023-05725-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/09/2023] [Accepted: 03/09/2023] [Indexed: 03/29/2023]
Abstract
Kombucha is a fermented tea with a combination of yeast and bacteria. Kombucha teas may have a variable microbiota based on geographic origin and cultural conditions. The microbial flora of kombucha has been studied with culture-dependent methods. But, the improvement of the metataxonomic approach has broadened our perspective on fermented foods. In this study, a kombucha mother was procured from an artisanal supplier in Türkiye. High-throughput new-generation sequencing (16S rRNA and Internal Transcribed Spacer (ITS)) was carried out to investigate the microbial communities of kombucha after 7 days of fermentation in both liquid tea (L) and pellicle (P). Microbial counts, pH (4.42 ± 0.01 and 3.50 ± 0.02), and TA% (0.26 ± 0.02 and 0.60 ± 0.04) were also detected on the first and 7th days of fermentation. According to metataxonomic results, the dominant bacteria were Komagataeibacter obediens (%21.13), an acetic acid-producing bacteria, and the dominant fungal genus was Pichia kudriavzevii (64.35%) in L while Romboutsia sp. CE17 was the dominant bacteria (7%) and Pichia kudriavzevii was also the dominant yeast in P. This study also revealed different species which were not common in kombucha including propionic acid and butyric acid-producing bacteria such as Anaerotignum propionicum and Butyrivibrio fibrisolvens, a butyrivibriocin producing bacteria. Accordingly, different yeast species were detected such as Tetrapisispora phaffii and Ogataea polimorpha. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05725-z.
Collapse
|
11
|
Li J, Mu G, Tuo Y. Phenotypic Traits and Probiotic Functions of Lactiplantibacillus plantarum Y42 in Planktonic and Biofilm Forms. Foods 2023; 12:foods12071516. [PMID: 37048337 PMCID: PMC10093976 DOI: 10.3390/foods12071516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/14/2023] Open
Abstract
Bacteria in planktonic and biofilm forms exhibit different phenotypic properties. In this study, the phenotypic traits and probiotic functions of Lactiplantibacillus plantarum Y42 in planktonic and biofilm forms were assessed. After 36 h of static culture, scanning electron microscopy and confocal laser scanning microscopy showed that the L. plantarum Y42 bacterial cells contained interconnected adhesive matter on the surface, forming a ~18 μm layer of dense biofilms. The surface properties of L. plantarum Y42 in biofilm form, including autoaggregation ability, hydrophobicity, acid-base charge, and adhesiveness, were all higher than those in the planktonic form. Biofilm L. plantarum Y42 showed a higher tolerance to adverse environmental conditions and a higher survival rate, enzymatic activity, and integrity after vacuum lyophilization. And biofilm L. plantarum Y42 had higher adhesion to human enterocyte HT-29 cell monolayers, inhibited the expressions of proinflammatory factors IL-6 and TNF-α, and promoted the expressions of the anti-inflammatory factor IL-10 and barrier proteins Claudin-1 and Occludin. In addition, L. plantarum Y42 in biofilm form can inhibit the adhesion and invasion of Listeria monocytogenes ATCC 19115 to HT-29 cell monolayers and is more effective in relieving the inflammatory reactions and injuries of HT-29 cells caused by L. monocytogenes ATCC 19115. In conclusion, L. plantarum Y42 in biofilm form exhibited better probiotic functions compared to that in planktonic form. This indicated that L. plantarum Y42 can form biofilms to enhance its probiotic functions, which provided a theoretical basis for better development and utilization of L. plantarum Y42.
Collapse
Affiliation(s)
- Jiayi Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, China
| | - Yanfeng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| |
Collapse
|
12
|
Mogmenga I, Somda MK, Ouattara CAT, Keita I, Dabiré Y, Diguță CF, Toma RC, Ezeogu LI, Ugwuanyi JO, Ouattara AS, Matei F. Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms 2023; 11:microorganisms11030802. [PMID: 36985375 PMCID: PMC10051331 DOI: 10.3390/microorganisms11030802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/12/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of "new" products in the probiotics market. In this context, seventeen yeast strains isolated from Rabilé, a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was performed by molecular methods, including PCR-RFLP and 5.8S-ITS region sequencing. Saccharomyces cerevisiae (14 strains) was the predominantly identified species, followed by Pichia kudriavzevii (2 strains) and Rhodotorula mucilaginosa (1 strain). Except for R. mucilaginosa, all yeast strains grew well at human temperature. The yeast strains showed high resistance when they were exposed to simulated gastrointestinal conditions. Auto-aggregation ability was between 70.20 ± 10.53% and 91.82 ± 1.96%, while co-aggregation with E. coli ranged from 24.92 ± 3.96% to 80.68 ± 9.53% and with S. enterica serovar Typhimurium from 40.89 ± 8.18% to 74.06 ± 7.94%. Furthermore, the hydrophobicity of isolated strains toward n-hexane was in the range from 43.17 ± 5.07% to 70.73 ± 2.42%. All yeast strains displayed high antioxidant capabilities, and the strains did not show hemolysis halos, such that they can be considered safe. Additionally, S. cerevisiae strains strongly inhibited the growth of foodborne pathogens. This is the first preliminary study to identify and characterize the yeast strains isolated from Rabilé with interesting probiotic properties.
Collapse
Affiliation(s)
- Iliassou Mogmenga
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
- Centre Universitaire de Banfora, Université Nazi BONI, Bobo-Dioulasso 01 BP 1091, Burkina Faso
| | - Marius Kounbèsiounè Somda
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Cheik Amadou Tidiane Ouattara
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Ibrahim Keita
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Yérobessor Dabiré
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Camelia Filofteia Diguță
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Radu Cristian Toma
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Lewis I Ezeogu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
| | - Jerry O Ugwuanyi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
| | - Aboubakar S Ouattara
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Florentina Matei
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| |
Collapse
|
13
|
Zhang Z, Guo Q, Wang J, Tan H, Jin X, Fan Y, Liu J, Zhao S, Zheng J, Peng N. Postbiotics from Pichia kudriavzevii promote intestinal health performance through regulation of Limosilactobacillus reuteri in weaned piglets. Food Funct 2023; 14:3463-3474. [PMID: 36912248 DOI: 10.1039/d2fo03695a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Postbiotics are attractive as alternatives to antibiotics for use against post-weaning diarrhea. However, their beneficial mechanisms are largely unknown. In the current study, we first demonstrated that supplementation with 0.5% Pichia kudriavzevii FZ12 postbiotics in the diet significantly reduced diarrhea incidence, promoted growth performance, improved gut health performance, and significantly enriched beneficial bacteria, particularly Lactobacillus spp., in the intestines of weaned piglets. Importantly, we identified a heat- and proteinase K-sensitive component, cytochrome c, of the postbiotics that significantly promoted the growth and biofilm formation of Limosilactobacillus reuteri FP13. We demonstrated the importance of P. kudriavzevii FZ12 postbiotics in improving the intestinal health of a model animal and revealed that cytochrome c is one of the important components of yeast postbiotics. These findings may provide new insights into microbe-postbiotics interplay that can be applied to guidelines for dietary modulation to alleviate weaning-induced diarrhea.
Collapse
Affiliation(s)
- Zhenting Zhang
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China. .,The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, P.R. China
| | - Qiujin Guo
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Jing Wang
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Hongyan Tan
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Xuexia Jin
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Yurong Fan
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Jiali Liu
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Jinshui Zheng
- State Key Laboratory of Agricultural Microbiology, College of Informatics, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| |
Collapse
|
14
|
Kunyeit L, Rao RP, Anu-Appaiah KA. Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease. Crit Rev Food Sci Nutr 2023; 64:6660-6671. [PMID: 36728916 DOI: 10.1080/10408398.2023.2172546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Yeasts derived from fermented foods have historically been known for their organoleptic properties, enriching nutritional values, and producing bioactive metabolites with therapeutic potential. In this review, we discuss the yeast flora in fermented foods, their functional aspects in fermentation, as well as their probiotic and biotherapeutic properties. These yeasts have numerous physical and biochemical characteristics, such as larger cells as compared to bacteria, a rigid cell wall composed primarily of glucans and mannans, natural resistance to antibiotics, and the secretion of secondary metabolites that are both pleasing to the consumer and beneficial to the host's health and well-being. The review also focused on therapeutic applications of probiotic yeasts derived from fermented foods on infections associated with Candida species. These potential probiotic yeasts present an additional avenue to treat dysbiosis of the gut microbiota and prevent health complications that arise from opportunistic fungal colonization, especially drug-resistant superbugs, which are highlighted in this review.
Collapse
Affiliation(s)
- Lohith Kunyeit
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - Reeta P Rao
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - K A Anu-Appaiah
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
| |
Collapse
|
15
|
Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries. J Fungi (Basel) 2023; 9:jof9020170. [PMID: 36836285 PMCID: PMC9961021 DOI: 10.3390/jof9020170] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/23/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased attention for its application in food and biotechnology areas. It is widespread in various habitats and often occurs in the spontaneous fermentation process of traditional fermented foods and beverages. The contributions of P. kudriavzevii in degrading organic acid, releasing various hydrolase and flavor compounds, and displaying probiotic properties make it a promising starter culture in the food and feed industry. Moreover, its inherent characteristics, including high tolerance to extreme pH, high temperature, hyperosmotic stress and fermentation inhibitors, allow it the potential to address technical challenges in industrial applications. With the development of advanced genetic engineering tools and system biology techniques, P. kudriavzevii is becoming one of the most promising non-conventional yeasts. This paper systematically reviews the recent progress in the application of P. kudriavzevii to food fermentation, the feed industry, chemical biosynthesis, biocontrol and environmental engineering. In addition, safety issues and current challenges to its use are discussed.
Collapse
|
16
|
Immune System and Epidemics: The Role of African Indigenous Bioactive Substances. Nutrients 2023; 15:nu15020273. [PMID: 36678143 PMCID: PMC9864875 DOI: 10.3390/nu15020273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community's resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.
Collapse
|
17
|
Vergara SC, Leiva MJ, Mestre MV, Vazquez F, Nally MC, Maturano YP. Non-saccharomyces yeast probiotics: revealing relevance and potential. FEMS Yeast Res 2023; 23:foad041. [PMID: 37777839 DOI: 10.1093/femsyr/foad041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 08/22/2023] [Accepted: 09/29/2023] [Indexed: 10/02/2023] Open
Abstract
Non-Saccharomyces yeasts are unicellular eukaryotes that play important roles in diverse ecological niches. In recent decades, their physiological and morphological properties have been reevaluated and reassessed, demonstrating the enormous potential they possess in various fields of application. Non-Saccharomyces yeasts have gained relevance as probiotics, and in vitro and in vivo assays are very promising and offer a research niche with novel applications within the functional food and nutraceutical industry. Several beneficial effects have been described, such as antimicrobial and antioxidant activities and gastrointestinal modulation and regulation functions. In addition, several positive effects of bioactive compounds or production of specific enzymes have been reported on physical, mental and neurodegenerative diseases as well as on the organoleptic properties of the final product. Other points to highlight are the multiomics as a tool to enhance characteristics of interest within the industry; as well as microencapsulation offer a wide field of study that opens the niche of food matrices as carriers of probiotics; in turn, non-Saccharomyces yeasts offer an interesting alternative as microencapsulating cells of various compounds of interest.
Collapse
Affiliation(s)
- Silvia Cristina Vergara
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María José Leiva
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María Victoria Mestre
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Fabio Vazquez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - María Cristina Nally
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Yolanda Paola Maturano
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| |
Collapse
|
18
|
Banwo K, Tosin Ojetunde J, Falade T. Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent. FOOD BIOTECHNOL 2023. [DOI: 10.1080/08905436.2022.2163252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Kolawole Banwo
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | | | - Titilayo Falade
- Plant Pathology/Aflasafe Unit, International Institute for Tropical Agriculture (IITA), Ibadan, Nigeria
| |
Collapse
|
19
|
Cristina Vergara Alvarez S, José Leiva Alaniz M, Victoria Mestre Furlani M, Vazquez F, Mancha Agresti P, Cristina Nally M, Paola Maturano Y. Bioprospecting of the probiotic potential of yeasts isolated from a wine environment. Fungal Genet Biol 2023; 164:103767. [PMID: 36529368 DOI: 10.1016/j.fgb.2022.103767] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 12/02/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022]
Abstract
Autochthonous yeasts of oenological origin are adapted to highly stressful and selective environments, which makes them potential candidates for probiotics. The objective of the present study was to explore the probiotic potential of 96 native yeasts of oenological origin, their biosafety, resistance to gastrointestinal tract conditions and adhesion properties. Regarding biosafety, 66 isolates shown negative hemolytic activity, negative urease activity and susceptibility to 3 or more antifungals. After the gastrointestinal resistance test, 15 isolates were selected that showed growth at different temperatures, tolerance to low pH and the presence of bile salts in in vitro tests. In general, survival after simulated conditions of the gastrointestinal tract was high and more restrictive was the duodenal. The results of the adhesion properties showed highly variable hydrophobicity and a high percentage of autoaggregation at 24 h. The maximum production of biofilm was detected in the Pichia strains. Of a total of 96 yeast strains, 15 non-Saccharomyces yeasts presented suitable properties as probiotic candidates. The native winemaking strains performed better than the reference probiotic strain, Saccharomyces cerevisiae var. boulardii CNCM I-745, which reaffirms that these strains are promising probiotic candidates and further studies are necessary to confirm their probiosis.
Collapse
Affiliation(s)
- Silvia Cristina Vergara Alvarez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina.
| | - María José Leiva Alaniz
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina.
| | - María Victoria Mestre Furlani
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| | - Fabio Vazquez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - Pamela Mancha Agresti
- CEFET Centro Federal de Educação Tecnológica, Av. Amazonas, 5253 Belo Horizonte, Mina Gerais 30421-169, Brasil
| | - María Cristina Nally
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| | - Yolanda Paola Maturano
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina; Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| |
Collapse
|
20
|
Mehlomakulu NN, Moyo SM, Kayitesi E. Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize products. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
21
|
Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe that some species of yeasts may have some probiotic properties. Hence, the present study is aimed at screening some probiotic yeasts from dahi and chhurpi. A total of 3438 yeasts were isolated from 40 samples of dahi (1779 isolates) and 40 chhurpi (1659 isolates) and were preliminarily screened for probiotic properties on the basis of survival in low pH, resistance to bile salts and the percentage of hydrophobicity, out of which only 20 yeasts were selected for in vitro and genetic screening of probiotic properties. Saccharomyces cerevisiae DJT-2 and Debaryomyces prosopidis CPA-55 showed the highest hydrophobicity of 97.54% and 98.33%, respectively. S. cerevisiae DRC-42 and S. cerevisiae CGI-29 showed 93.88% and 91.69% auto-aggregation, respectively. All yeasts showed co-aggregation properties against pathogenic bacteria. Kluyveromyces marxianus DPA-41 and Pichia kudriavzevii CNT-3 showed excellent deconjugation activities. Probiotic genes for acid tolerance, bile tolerance, adhesion and antimicrobial activity were detected in S. cerevisiae DAO-17, K. marxianus DPA-41, S. cerevisiae CKL-10 and P. kudriavzevii CNT-3. Based on the results of in vitro and genetic screening of probiotic yeasts strains, S. cerevisiae DAO-17 (dahi), S. cerevisiae CKL-10 (chhurpi), P. kudriavzevii CNT-3 (chhurpi) and K. marxianus DPA-41(dahi) were selected as the potential probiotic yeasts.
Collapse
|
22
|
Nonconventional Yeasts Engineered Using the CRISPR-Cas System as Emerging Microbial Cell Factories. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Because the petroleum-based chemical synthesis of industrial products causes serious environmental and societal issues, biotechnological production using microorganisms is an alternative approach to achieve a more sustainable economy. In particular, the yeast Saccharomyces cerevisiae is widely used as a microbial cell factory to produce biofuels and valuable biomaterials. However, product profiles are often restricted due to the Crabtree-positive nature of S. cerevisiae, and ethanol production from lignocellulose is possibly enhanced by developing alternative stress-resistant microbial platforms. With desirable metabolic pathways and regulation in addition to strong resistance to diverse stress factors, nonconventional yeasts (NCY) may be considered an alternative microbial platform for industrial uses. Irrespective of their high industrial value, the lack of genetic information and useful gene editing tools makes it challenging to develop metabolic engineering-guided scaled-up applications using yeasts. The recently developed clustered regularly interspaced short palindromic repeats (CRISPR)-associated protein (Cas) system is a powerful gene editing tool for NCYs. This review describes the current status of and recent advances in promising NCYs in terms of industrial and biotechnological applications, highlighting CRISPR-Cas9 system-based metabolic engineering strategies. This will serve as a basis for the development of novel yeast applications.
Collapse
|
23
|
Bahule CE, Martins LHDS, Chaúque BJM, Lopes AS. Metaproteomics as a tool to optimize the maize fermentation process. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
24
|
Sadeghi A, Ebrahimi M, Shahryari S, Kharazmi MS, Jafari SM. Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.08.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
25
|
Alkalbani NS, Osaili TM, Al-Nabulsi AA, Obaid RS, Olaimat AN, Liu SQ, Ayyash MM. In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. J Fungi (Basel) 2022; 8:jof8050544. [PMID: 35628799 PMCID: PMC9147075 DOI: 10.3390/jof8050544] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/18/2022] [Accepted: 05/19/2022] [Indexed: 02/05/2023] Open
Abstract
This study is about the isolation of yeast from fermented dairy and non-dairy products as well as the characterization of their survival in in vitro digestion conditions and tolerance to bile salts. Promising strains were selected to further investigate their probiotic properties, including cell surface properties (autoaggregation, hydrophobicity and coaggregation), physiological properties (adhesion to the HT-29 cell line and cholesterol lowering), antimicrobial activities, bile salt hydrolysis, exopolysaccharide (EPS) producing capability, heat resistance and resistance to six antibiotics. The selected yeast isolates demonstrated remarkable survivability in an acidic environment. The reduction caused by in vitro digestion conditions ranged from 0.7 to 2.1 Log10. Bile salt tolerance increased with the extension in the incubation period, which ranged from 69.2% to 91.1% after 24 h. The ability of the 12 selected isolates to remove cholesterol varied from 41.6% to 96.5%, and all yeast strains exhibited a capability to hydrolyse screened bile salts. All the selected isolates exhibited heat resistance, hydrophobicity, strong coaggregation, autoaggregation after 24 h, robust antimicrobial activity and EPS production. The ability to adhere to the HT-29 cell line was within an average of 6.3 Log10 CFU/mL after 2 h. Based on ITS/5.8S ribosomal DNA sequencing, 12 yeast isolates were identified as 1 strain for each Candidaalbicans and Saccharomyces cerevisiae and 10 strains for Pichia kudriavzevii.
Collapse
Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Reyad S. Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore;
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
| |
Collapse
|
26
|
Zhang L, Meng Y, Li J, Yu J, Mu G, Tuo Y. Lactiplantibacillus plantarum Y42 in Biofilm and Planktonic States Improves Intestinal Barrier Integrity and Modulates Gut Microbiota of Balb/c Mice. Foods 2022; 11:1451. [PMID: 35627021 PMCID: PMC9141668 DOI: 10.3390/foods11101451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/15/2022] [Accepted: 05/07/2022] [Indexed: 02/04/2023] Open
Abstract
In our previous study, Lactiplantibacillus plantarum Y42 showed some potential probiotic functions and the ability to form biofilm. The aim of this study was to compare the similarities and differences in the probiotic and physiological traits of L. plantarum Y42 in the biofilm and planktonic states. L. plantarum Y42 in the biofilm state was proven to have higher survival after passing through mimic gastrointestinal fluid, as well as excellent adhesion properties on the HT-29 cell monolayers, than those in the planktonic state. The expression of tight junction proteins (TJ proteins) of HT-29 cell monolayers treated by L. plantarum Y42 in the planktonic state increased, while similar changes were not observed in the HT-29 cells treated by the strain in the biofilm state. Furthermore, Balb/c mice were orally administered L. plantarum Y42 in the biofilm and planktonic states, respectively. Compared to the planktonic state, the oral administration of L. plantarum Y42 in the biofilm state significantly boosted IgA levels and improved the immunity of the mice. High-throughput sequencing showed that the diversity and structure of the intestinal flora of the mice were changed after the oral administration of L. plantarum Y42, including the up-regulated relative abundance of Lactobacillus in the intestinal tract of the mice, with no difference between the biofilm and planktonic states. Moreover, oral administration of L. plantarum Y42 in biofilm and planktonic states reduced the release of proinflammatory factors, to a certain extent, in the serum of the mice. The similarities and differences in the probiotic and physiological properties of L. plantarum Y42 in the biofilm and planktonic states can be contributed to the reasonable application of the strain.
Collapse
Affiliation(s)
- Lijuan Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (L.Z.); (Y.M.); (J.L.); (J.Y.); (Y.T.)
- Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, China
| | - Yuan Meng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (L.Z.); (Y.M.); (J.L.); (J.Y.); (Y.T.)
- Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, China
| | - Jiayi Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (L.Z.); (Y.M.); (J.L.); (J.Y.); (Y.T.)
- Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, China
| | - Jiang Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (L.Z.); (Y.M.); (J.L.); (J.Y.); (Y.T.)
- Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, China
| | - Guangqing Mu
- Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, China
| | - Yanfeng Tuo
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (L.Z.); (Y.M.); (J.L.); (J.Y.); (Y.T.)
| |
Collapse
|
27
|
Saccharomyces cerevisiae I4 Showed Alleviating Effects on Dextran Sulfate Sodium-Induced Colitis of Balb/c Mice. Foods 2022; 11:foods11101436. [PMID: 35627006 PMCID: PMC9140780 DOI: 10.3390/foods11101436] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 05/06/2022] [Accepted: 05/10/2022] [Indexed: 02/01/2023] Open
Abstract
Ulcerative colitis (UC) is a chronic inflammatory bowel disease. The purpose of this study was to investigate the ameliorating effects of three yeast strains, Saccharomyces cerevisiae I4, Clavispora lusitaniae 30 and Pichia kudriavzevii 11, isolated from traditional fermented dairy food in Xinjiang, China, on the ulcerative colitis symptoms of Balb/c mice treated by dextran sulfate sodium (DSS). Among which, S. cerevisiae I4 had good tolerance to simulated gastrointestinal juice and strong adhesion to HT–29 cells monolayers. Furthermore, the three yeast strains were oral administered to Balb/c mice with DSS induced colitis. The weight loss, colon shortening and histological injury of colitis mice were ameliorated. Then, oral administration of S. cerevisiae I4 improved the immune state by reducing the contents of TNF–α, IL–6 and IL–1β and increasing immunoglobulin. The relative expression of intestinal barrier proteins Claudin–1, Occludin and Zonula Occludins–1 (ZO–1) of the mice enhanced, and the short chain fatty acids (SCFAs) content such as Propionic acid, Butyric acid, Isobutyric acid and Isovaleric acid in the feces of the mice increased to varying degrees, after S. cerevisiae I4 treatment compared with the model group of drinking 3% DSS water without yeast treatment. Moreover, S. cerevisiae I4 treatment lifted the proportion of beneficial bacteria such as Muribaculaceae, Lactobacillaceae and Rikenellaceae in the intestinal tract of the mice, the abundance of harmful bacteria such as Staphylococcus aureus and Turicibacter was decreased. These results suggested that S. cerevisiae I4 could alleviate DSS induced colitis in mice by enhancing intestinal barrier function and regulating intestinal flora balance.
Collapse
|
28
|
Tamene A, Baye K, Humblot C. Folate content of a staple food increased by fermentation of a cereal using selected folate-producing microorganisms. Heliyon 2022; 8:e09526. [PMID: 35663756 PMCID: PMC9157197 DOI: 10.1016/j.heliyon.2022.e09526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 12/04/2021] [Accepted: 05/18/2022] [Indexed: 11/06/2022] Open
Abstract
Folate deficiencies are widespread in Africa due to predominantly cereal-based diets. The objective of this work was to test the feasibility of using folate-producing microorganisms to increase folate content of tef injera, a traditional Ethiopian fermented staple food. To this end, a strain of Lactobacillus plantarum previously isolated from fermented tef batter and a commercial Saccharomyces cerevisiae were used alone and in combination to prepare injera. Ten successive fermentations using backslopping from the fermented batter prepared with L. plantarum inoculation were performed to mimic the traditional backslopping. The highest folate content was obtained with S. cerevisiae (53.5 μg/100 g fresh material). All the combinations were efficient and could cover up to 22 % of the recommended nutrient intakes. All injera prepared with selected inoculums were preferred by sensory panelists to the traditional one. This work demonstrates the possibility to increase folate intake using folate-producing microorganisms in the conditions normally encountered in households.
Collapse
|
29
|
Alkalbani NS, Osaili TM, Al-Nabulsi AA, Olaimat AN, Liu SQ, Shah NP, Apostolopoulos V, Ayyash MM. Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods. J Fungi (Basel) 2022; 8:jof8040365. [PMID: 35448596 PMCID: PMC9027893 DOI: 10.3390/jof8040365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/27/2022] [Accepted: 03/31/2022] [Indexed: 12/22/2022] Open
Abstract
Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted health benefits is well documented. Hence, there is considerable interest in isolating new yeasts as potential probiotics. Survival in the gastrointestinal tract (GIT), salt tolerance and adherence to epithelial cells are preconditions to classify such microorganisms as probiotics. Clear understanding of how yeasts can overcome GIT and salt stresses and the conditions that support yeasts to grow under such conditions is paramount for identifying, characterising and selecting probiotic yeast strains. This study elaborated the adaptations and mechanisms underlying the survival of probiotic yeasts under GIT and salt stresses. This study also discussed the capability of yeasts to adhere to epithelial cells (hydrophobicity and autoaggregation) and shed light on in vitro methods used to assess the probiotic characteristics of newly isolated yeasts.
Collapse
Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates;
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P. O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore;
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China;
| | - Vasso Apostolopoulos
- Institute for Health and Sport, Victoria University, Melbourne, VIC 3030, Australia;
- Immunology Program, Australian Institute for Musculoskeletal Science (AIMSS), Melbourne, VIC 3021, Australia
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
| |
Collapse
|
30
|
Sharma AK, Davison S, Pafco B, Clayton JB, Rothman JM, McLennan MR, Cibot M, Fuh T, Vodicka R, Robinson CJ, Petrzelkova K, Gomez A. The primate gut mycobiome-bacteriome interface is impacted by environmental and subsistence factors. NPJ Biofilms Microbiomes 2022; 8:12. [PMID: 35301322 PMCID: PMC8930997 DOI: 10.1038/s41522-022-00274-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 01/31/2022] [Indexed: 11/29/2022] Open
Abstract
The gut microbiome of primates is known to be influenced by both host genetic background and subsistence strategy. However, these inferences have been made mainly based on adaptations in bacterial composition - the bacteriome and have commonly overlooked the fungal fraction - the mycobiome. To further understand the factors that shape the gut mycobiome of primates and mycobiome-bacteriome interactions, we sequenced 16 S rRNA and ITS2 markers in fecal samples of four different nonhuman primate species and three human groups under different subsistence patterns (n = 149). The results show that gut mycobiome composition in primates is still largely unknown but highly plastic and weakly structured by primate phylogeny, compared with the bacteriome. We find significant gut mycobiome overlap between captive apes and human populations living under industrialized subsistence contexts; this is in contrast with contemporary hunter-gatherers and agriculturalists, who share more mycobiome traits with diverse wild-ranging nonhuman primates. In addition, mycobiome-bacteriome interactions were specific to each population, revealing that individual, lifestyle and intrinsic ecological factors affect structural correspondence, number, and kind of interactions between gut bacteria and fungi in primates. Our findings indicate a dominant effect of ecological niche, environmental factors, and diet over the phylogenetic background of the host, in shaping gut mycobiome composition and mycobiome-bacteriome interactions in primates.
Collapse
Affiliation(s)
- Ashok K Sharma
- Department of Animal Science, University of Minnesota, St. Paul, MN, USA
- Department of Gastroenterology, Inflammatory Bowel & Immunology Research Institute, Cedars Sinai Medical Center, Los Angeles, CA, USA
| | - Sam Davison
- Department of Animal Science, University of Minnesota, St. Paul, MN, USA
| | - Barbora Pafco
- Institute of Vertebrate Biology, Czech Academy of Sciences, Brno, Czech Republic
| | - Jonathan B Clayton
- Department of Biology, University of Nebraska at Omaha, Omaha, NE, USA
- Callitrichid Research Center (CRC, Marmoset Colony) at the University of Nebraska at Omaha, Omaha, NE, USA
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
- Primate Microbiome Project, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Jessica M Rothman
- Department of Anthropology, Hunter College of the City University of New York, 695 Park Avenue, New York, NY, USA
- New York Consortium in Evolutionary Primatology, New York, NY, USA
| | - Matthew R McLennan
- Department of Social Sciences, Faculty of Humanities and Social Sciences, Oxford Brookes University, Oxford, UK
- Bulindi Chimpanzee & Community Project, Hoima, Uganda
| | - Marie Cibot
- Department of Social Sciences, Faculty of Humanities and Social Sciences, Oxford Brookes University, Oxford, UK
- Bulindi Chimpanzee & Community Project, Hoima, Uganda
- Anicoon Vétérinaires, Ploemeur, France
| | - Terence Fuh
- WWF Central African Republic, Bayanga, Central African Republic
| | | | | | - Klara Petrzelkova
- Institute of Vertebrate Biology, Czech Academy of Sciences, Brno, Czech Republic
- Institute of Parasitology, Biology Centre, Czech Academy of Sciences, Ceske Budejovice, Brno, Czech Republic
| | - Andres Gomez
- Department of Animal Science, University of Minnesota, St. Paul, MN, USA.
- Primate Microbiome Project, University of Nebraska-Lincoln, Lincoln, NE, USA.
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
| |
Collapse
|
31
|
González-González F, Delgado S, Ruiz L, Margolles A, Ruas-Madiedo P. Functional bacterial cultures for dairy applications: towards improving safety, quality, nutritional and health benefit aspects. J Appl Microbiol 2022; 133:212-229. [PMID: 35238463 PMCID: PMC9539899 DOI: 10.1111/jam.15510] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/12/2022] [Accepted: 02/25/2022] [Indexed: 11/30/2022]
Abstract
Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high‐quality foods with improved nutritional and health‐promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.
Collapse
Affiliation(s)
- F González-González
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - S Delgado
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - L Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - A Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| | - P Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Asturias, Spain.,Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Oviedo, Asturias, Spain
| |
Collapse
|
32
|
Tamang JP, Lama S. Probiotic Properties of Yeasts in Traditional Fermented Foods and Beverages. J Appl Microbiol 2022; 132:3533-3542. [DOI: 10.1111/jam.15467] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/22/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT‐AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences Sikkim University Gangtok Sikkim India
| | - Sonam Lama
- DAICENTER (DBT‐AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences Sikkim University Gangtok Sikkim India
| |
Collapse
|
33
|
Nieto-Sarabia VL, Ballinas-Cesatti CB, Melgar-Lalanne G, Cristiani-Urbina E, Morales-Barrera L. Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.10.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
34
|
SOUZA HFD, CAROSIA MF, PINHEIRO C, CARVALHO MVD, OLIVEIRA CAFD, KAMIMURA ES. On probiotic yeasts in food development: Saccharomyces boulardii, a trend. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.92321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
35
|
M H, P SP, Prakash P, Jayabaskaran C, Bhat SG. Multi-functional bioactive secondary metabolites derived from endophytic fungi of marine algal origin. CURRENT RESEARCH IN MICROBIAL SCIENCES 2021; 2:100037. [PMID: 34841328 PMCID: PMC8610299 DOI: 10.1016/j.crmicr.2021.100037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/20/2021] [Accepted: 05/02/2021] [Indexed: 11/09/2022] Open
Abstract
Marine algae of Kerala coastline are rich in endophytic fungal biodiversity Fungal isolates displayed promising antibacterial, antioxidant and cytotoxic activity Gas Chromatography based identification assisted in further metabolite discovery Various non-therapeutic applications reported earlier also adds to the significance.
Endophytic fungi from marine macroalgae are endowed with various pharmacologically active metabolites. This study mined, identified and screened endophytic fungi (EF) isolated from marine algae from the west coast of South India for screening anticancer, antioxidant and antimicrobial secondary metabolite producers. Five EF isolated from sampled marine algae were identified using morphology and ITS based identification as Grammothele fuligo, Rigidoporus vinctus, Cystobasidium minutum, Candida railenensis and Pichia kudriavzevii. After culturing 20 days on PDA medium, the ethyl acetate extracts of Cystobasidium minutum showed potent antimicrobial activity against P. aeruginosa with an IC50 value of 458.7 ± 1.021 µg/mL whereas Pichia kudriavzevii extracts showed promising antioxidant activity (IC50 value of 65.78 ± 1.082 µg/mL, 38.74 ± 1.040 µg/mL and 32.01 ± 1.018 µg/mL for DPPH assay, ABTS assay and FRAP assay respectively) and high cytotoxic activity against MG63 cell line (IC50 = 145.1 ± 1.086 µg/mL, no activity against U87 cells). The phytochemical screening of the extracts unveiled the existence of diverse groups of secondary metabolites. Further, Gas Chromatography Mass Spectroscopy (GC-MS) analysis of the extract revealed the presence of compounds that are known to be antibacterial, antioxidant and cytotoxic. These results indicate that marine derived endophytes could be potent sources for multi-functional bioactive compounds and may find prospective application in pharmaceutical industry.
Collapse
Affiliation(s)
- Harikrishnan M
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, India
| | - Saipriya P P
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, India
| | - Prabha Prakash
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, India
| | - C Jayabaskaran
- Department of Biochemistry, Indian Institute of Science, Bangalore, Karnataka, India
| | - Sarita G Bhat
- Department of Biotechnology, Cochin University of Science and Technology, Cochin, Kerala, India
| |
Collapse
|
36
|
Willaert RG, Kayacan Y, Devreese B. The Flo Adhesin Family. Pathogens 2021; 10:pathogens10111397. [PMID: 34832553 PMCID: PMC8621652 DOI: 10.3390/pathogens10111397] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/11/2021] [Accepted: 10/25/2021] [Indexed: 12/14/2022] Open
Abstract
The first step in the infection of fungal pathogens in humans is the adhesion of the pathogen to host tissue cells or abiotic surfaces such as catheters and implants. One of the main players involved in this are the expressed cell wall adhesins. Here, we review the Flo adhesin family and their involvement in the adhesion of these yeasts during human infections. Firstly, we redefined the Flo adhesin family based on the domain architectures that are present in the Flo adhesins and their functions, and set up a new classification of Flo adhesins. Next, the structure, function, and adhesion mechanisms of the Flo adhesins whose structure has been solved are discussed in detail. Finally, we identified from Pfam database datamining yeasts that could express Flo adhesins and are encountered in human infections and their adhesin architectures. These yeasts are discussed in relation to their adhesion characteristics and involvement in infections.
Collapse
Affiliation(s)
- Ronnie G. Willaert
- Research Group Structural Biology Brussels (SBB), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium;
- Alliance Research Group VUB-UGent NanoMicrobiology (NAMI), 1050 Brussels, Belgium;
- International Joint Research Group VUB-EPFL NanoBiotechnology & NanoMedicine (NANO), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium
- Correspondence: ; Tel.: +32-2629-1846
| | - Yeseren Kayacan
- Research Group Structural Biology Brussels (SBB), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium;
- Alliance Research Group VUB-UGent NanoMicrobiology (NAMI), 1050 Brussels, Belgium;
- International Joint Research Group VUB-EPFL NanoBiotechnology & NanoMedicine (NANO), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium
- Ecole Polytechnique Fédérale de Lausanne, 1015 Lausanne, Switzerland
| | - Bart Devreese
- Alliance Research Group VUB-UGent NanoMicrobiology (NAMI), 1050 Brussels, Belgium;
- International Joint Research Group VUB-EPFL NanoBiotechnology & NanoMedicine (NANO), Vrije Universiteit Brussel (VUB), 1050 Brussels, Belgium
- Ecole Polytechnique Fédérale de Lausanne, 1015 Lausanne, Switzerland
- Laboratory for Microbiology, Gent University (UGent), 9000 Gent, Belgium
| |
Collapse
|
37
|
Lavefve L, Cureau N, Rodhouse L, Marasini D, Walker LM, Ashley D, Lee S, Gadonna‐Widehem P, Anton PM, Carbonero F. Microbiota profiles and dynamics in fermented plant‐based products and preliminary assessment of their in vitro gut microbiota modulation. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.75] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Affiliation(s)
- Laura Lavefve
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Natacha Cureau
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Lindsey Rodhouse
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Daya Marasini
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Laura M. Walker
- Department of Biology Washington University in Saint‐Louis St Louis MO USA
| | - Danielle Ashley
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Sun‐Ok Lee
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Pascale Gadonna‐Widehem
- Transformations & Agroresources, ULR7519 Institut Polytechnique UniLaSalle, Universite d’Artois Beauvais France
| | - Pauline M. Anton
- Transformations & Agroresources, ULR7519 Institut Polytechnique UniLaSalle, Universite d’Artois Beauvais France
| | - Franck Carbonero
- Department of Food Science University of Arkansas Fayetteville AR USA
- Department of Nutrition and Exercise Physiology Elson Floyd School of Medicine Washington State University‐Spokane Spokane WA USA
| |
Collapse
|
38
|
Yang H, Zhang X, Liu Y, Liu L, Li J, Du G, Chen J. Synthetic biology-driven microbial production of folates: Advances and perspectives. BIORESOURCE TECHNOLOGY 2021; 324:124624. [PMID: 33434873 DOI: 10.1016/j.biortech.2020.124624] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/21/2020] [Accepted: 12/23/2020] [Indexed: 06/12/2023]
Abstract
With the development and application of synthetic biology, significant progress has been made in the production of folate by microbial fermentation using cell factories, especially for using generally regarded as safe (GRAS) microorganism as production host. In this review, the physiological functions and applications of folates were firstly discussed. Second, the current advances of folate-producing GRAS strains development were summarized. Third, the applications of synthetic biology-based metabolic regulatory tools in GRAS strains were introduced, and the progress in the application of these tools for folate production were summarized. Finally, the challenges to folates efficient production and corresponding emerging strategies to overcome them by synthetic biology were discussed, including the construction of biosensors using tetrahydrofolate riboswitches to regulate metabolic pathways, adaptive evolution to overcome the flux limitations of the folate pathway. The combination of new strategies and tools of synthetic biology is expected to further improve the efficiency of microbial folate synthesis.
Collapse
Affiliation(s)
- Han Yang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Xiaolong Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Yanfeng Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Long Liu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Jianghua Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
| |
Collapse
|
39
|
Banwo K, Alonge Z, Sanni AI. Binding Capacities and Antioxidant Activities of Lactobacillus plantarum and Pichia kudriavzevii Against Cadmium and Lead Toxicities. Biol Trace Elem Res 2021; 199:779-791. [PMID: 32436065 DOI: 10.1007/s12011-020-02164-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 04/15/2020] [Indexed: 12/11/2022]
Abstract
The cadmium and lead binding capacities and antioxidant activities of Lactobacillus plantarum and Pichia kudriavzevii were evaluated in vitro and in vivo. Lactic acid bacteria and yeasts obtained from fermenting cassava mash and maize slurry were screened for tolerance to cadmium and lead at 500-1050 mg ml-1 screened for probiotic potentials and antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant properties. The in vivo studies were carried out in male Wistar rats. The strains identified as Lactobacillus plantarum ML05 and Pichia kudriavzevii FY05 demonstrated the best probiotic potentials and antioxidant activities. Alterations in antioxidant capacities were positive in the treatment groups. The histopathology displayed positive changes in the renal tubules and glomeruli, hypertrophy, with normal capsular spaces without inflammation in the kidney, while the liver sinusoids appear normal in the rats administered with L. plantarum ML05 and P. kudriavzevii FY05 while the infected and not treated showed cell necrosis induced by toxicities. Our results provided new evidence that Lactobacillus plantarum and Pichia kudriavzevii have different biological actions on the heavy metals binding capacities and antioxidant activities in experimental animals. This study suggests that these microorganisms can be considered dietary therapeutics against cadmium and lead toxicities.
Collapse
Affiliation(s)
- Kolawole Banwo
- Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria.
| | - Zainab Alonge
- Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria
| | - Abiodun I Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Oyo State, Nigeria
| |
Collapse
|
40
|
Houngbédji M, Padonou SW, Parkouda C, Johansen PG, Hounsou M, Agbobatinkpo BP, Sawadogo-Lingani H, Jespersen L, Hounhouigan DJ. Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs. World J Microbiol Biotechnol 2021; 37:34. [PMID: 33475896 DOI: 10.1007/s11274-021-02994-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 01/01/2021] [Indexed: 11/25/2022]
Abstract
Spontaneous cereal fermentations involve diverse lactic acid bacteria (LAB) and yeasts which may include multifunctional and safe or unsafe strains. This study assessed acidification ability, safety, antifungal activity and free amino acids release ability of LAB and yeasts previously isolated from spontaneously fermented cereal doughs in Benin. Fourteen LAB and thirteen yeast strains were studied in liquid media and/or in a model cereal dough prepared in laboratory conditions. Antifungal activity was assessed against Candida glabrata in liquid medium. Amino acids were determined by pre-column derivatization and separation with reversed-phase HPLC. Antimicrobial susceptibility was analysed by minimum inhibitory concentration determination. The acidification ability was higher for LAB compared to yeast strains. All LAB strains retarded the growth of C. glabrata Cg1 with the highest inhibition recorded for Weissella confusa Wc1 and Wc2. The highest free amino acid content was found in the doughs fermented with Pichia kudriavzevii Pk2 and Pk3. All the LAB strains were susceptible to ampicillin, chloramphenicol, erythromycin, but displayed phenotypic resistance to kanamycin, streptomycin and tetracycline. Positive PCR amplicon of resistance genes were detected in the following cases: 2 LAB strains were positive for kanamycin (aph(3)III), 5 strains were positive for streptomycin (aadA and/or strA and/or strB) and 3 strains were positive for tetracycline (tet (L) and/or tet (M)). For yeasts, most of the P. kudriavzevii strains were resistant to amphotericin B, fluconazole and itraconazole opposite to K. marxianus and Saccharomyces cerevisiae strains which were susceptible. The results obtained are valuable for selecting safe and multifunctional strains for cereal fermentation in West Africa.
Collapse
Affiliation(s)
- Marcel Houngbédji
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.
| | - S Wilfrid Padonou
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.,ESTCTPA, Université Nationale d'Agriculture, 01, BP 55, Porto-Novo, Benin
| | - Charles Parkouda
- Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso
| | - Pernille Greve Johansen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark
| | - Mathias Hounsou
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin
| | - B Pélagie Agbobatinkpo
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin
| | - Hagretou Sawadogo-Lingani
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin.,Département Technologie Alimentaire/IRSAT/CNRST, 03, BP 7047, Ouagadougou 03, Burkina Faso
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C., Denmark
| | - D Joseph Hounhouigan
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, 03, BP 2819, Jéricho, Cotonou, Benin
| |
Collapse
|
41
|
Abe Sato ST, Marques JM, da Luz de Freitas A, Sanches Progênio RC, Nunes MRT, Mota de Vasconcelos Massafra J, Gomes Moura F, Rogez H. Isolation and Genetic Identification of Endophytic Lactic Acid Bacteria From the Amazonian Açai Fruits: Probiotics Features of Selected Strains and Their Potential to Inhibit Pathogens. Front Microbiol 2021; 11:610524. [PMID: 33488551 PMCID: PMC7819895 DOI: 10.3389/fmicb.2020.610524] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Accepted: 12/08/2020] [Indexed: 12/31/2022] Open
Abstract
The açai palm (Euterpe oleracea) is native to the Amazon basin, a humid tropical forest. High levels of total mesophilic bacteria with high diversity have been consistently reported in açai fruits. As local consumers have few digestive problems, the results of the present study reveal the lactic acid bacteria (LAB) recovered from açai fruits with characteristics that suggest they are possible candidates for probiotics and antagonistic potential against pathogens for the first time. Açai fruits were sampled from five different locations in the Eastern Amazonia floodplains. Sixty-six isolates were recovered from fruits and tested for some probiotic characteristics following FAO/WHO guidelines. Approximately 65% of the isolates showed no catalase or oxidase activity, Gram-positive staining or cocci and bacilli cell morphology. Furthermore, 48% of the isolates demonstrated preliminary characteristics that suggest safety for use, as they presented no coagulase enzyme activity or gamma-hemolysis. These strains were identified as belonging to the genera Lactiplantibacillus and Pediococcus, and 32 strains also presented resistance to vancomycin, ciprofloxacin and streptomycin. In addition, 28 isolates showed a survival rate, expressed as log cycle reduction, higher than 0.9 under gastric conditions (pH 2). All strains tested positive in bile salts deconjugation tests and showed a survival rate higher than 0.8 in the presence of this salt. Regarding antimicrobial activity against pathogens, all strains were able to inhibit Salmonella Typhimurium (ATCC® 14028TM) and 97% were capable of inhibiting Escherichia coli (ATCC® 25922TM). Concerning the results of in vitro antagonistic assays, three isolates (B125, B135, and Z183 strains) were selected for antagonistic tests using açai juice contaminated with these two pathogens. All tested LAB strains were able to inhibit pathogen growth in açai juice. In summary, açai fruits are a potential source of LAB isolates to be investigated as probiotics.
Collapse
Affiliation(s)
- Suenne Taynah Abe Sato
- Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Belém, Brazil
| | - Joana Montezano Marques
- Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Belém, Brazil.,Laboratório de Genômica e Bioinformática, Centro de Genômica e Biologia de Sistemas, Universidade Federal do Pará, Belém, Brazil
| | - André da Luz de Freitas
- Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Belém, Brazil
| | | | | | | | - Fábio Gomes Moura
- Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Belém, Brazil
| | - Hervé Rogez
- Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará, Belém, Brazil
| |
Collapse
|
42
|
Banik A, Ghosh K, Pal S, Halder SK, Ghosh C, Mondal KC. Biofortification of multi-grain substrates by probiotic yeast. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1833913] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Abhijit Banik
- Department of Microbiology, Vidyasagar University, Midnapore, India
- Department of Human Physiology with Community Health, Vidyasagar University, Midnapore, India
| | - Kuntal Ghosh
- Department of Biological Sciences, Midnapore City College, Bhadutala, Paschim Medinipur, Midnapore, India
| | - Shilpee Pal
- Bioinformatics Infrastructure Facility Centre, Department of Microbiology, Vidyasagar University, Midnapore, India
| | | | - Chandradipa Ghosh
- Department of Human Physiology with Community Health, Vidyasagar University, Midnapore, India
| | | |
Collapse
|
43
|
Zhao R, Lu Y, Ran J, Li G, Lei S, Zhu Y, Xu B. Purification and characterization of bacteriocin produced by Lactobacillus rhamnosus zrx01. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100754] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
44
|
Wang Y, She M, Guo Z, Shuang Q. Determination of fungal diversity of acidic gruel by using culture-dependent and independent methods. Food Sci Nutr 2020; 8:5832-5840. [PMID: 33282235 PMCID: PMC7684608 DOI: 10.1002/fsn3.1844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/02/2020] [Accepted: 08/03/2020] [Indexed: 11/07/2022] Open
Abstract
Traditional fermented cereals are a rich source of naturally derived, diverse microorganisms. Illumina MiSeq high-throughput sequencing was used to investigate thoroughly fungal microflora in Western Inner Mongolian acidic gruel. A total of 589,495 sequences were obtained from 16 acidic gruel samples. Ascomycota was found to be the predominant phylum with a relatively abundance of 97.54%, followed by Basidiomycota (2.26%) and Chytridiomycota (0.1%). The dominant genera obtained from the acidic gruel were Candida, Galactomyces, Hanseniaspora, Guehomyces, Zygosaccharomyces, Trichosporon, Rhodosporidium, Penicillium, and Blastobotrys. Candida and Galactomyces were predominant genera, and their relative abundances were 57.59% and 34.95%, respectively. A total of 50 yeast strains were isolated and identified. Statistical analysis indicated that P kudriavzevii and Geo. silvicola affiliated with Ascomycota were the dominant yeasts in acidic gruel, accounting for 28% and 22%, respectively. This study provides an unequivocal theoretical basis for the study of fungal diversity and the identification and preservation of yeasts in traditional fermented cereals. It also provides validated strain resources for further exploration of the effect of yeasts on acidic gruel quality.
Collapse
Affiliation(s)
- Yurong Wang
- College of Food ScienceInner Mongolia agricultural universityHohhotChina
- Northwest Hubei Research Institute of Traditional Fermented FoodCollege of Food Science and EngineeringHubei University of Arts and SciencesXiangyangChina
| | - Mina She
- College of Food ScienceInner Mongolia agricultural universityHohhotChina
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented FoodCollege of Food Science and EngineeringHubei University of Arts and SciencesXiangyangChina
| | - Quan Shuang
- College of Food ScienceInner Mongolia agricultural universityHohhotChina
| |
Collapse
|
45
|
Liu N, Pan J, Miao S, Qin L. Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds. Food Res Int 2020; 137:109672. [DOI: 10.1016/j.foodres.2020.109672] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 09/05/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
|
46
|
Ogunremi OR, Agrawal R, Sanni A. Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria. J Genet Eng Biotechnol 2020; 18:16. [PMID: 32507932 PMCID: PMC7276461 DOI: 10.1186/s43141-020-00031-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 04/30/2020] [Indexed: 11/10/2022]
Abstract
BACKGROUND Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific. Potentially probiotic yeasts isolated from Nigerian traditional fermented foods were assessed for production of volatile compounds by gas chromatography-mass spectrophotometry. Phytases were characterized for activity and stability at different pH (3-8) and temperatures (25-50 °C). RESULTS A total of 45 volatiles compounds were identified from intracellular cell-free extracts of Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, P. kudriavzevii OG32, P. kudriavzevii ROM11, and Candida tropicalis BOM21. They include alcohols (14), carbonyls (13), esters (10), and organic acids (8). Phenylethyl alcohol was the highest higher-alcohol in Issatchenkia orientalis OSL11 (27.51 %). The largest proportion of esters was detected in P. kudriavzevii OG32 (17.38 %). Pichia kudriavzevii OG32 and C. tropicalis BOM21 showed vigorous gowth in minimal medium supplemented with sodium phytate (2 g L-1). Extracellular phytases from P. kudriavzevii OG32 and Candida tropicalis BOM2 showed optimal activiy at pH 4.6 (104.28 U) and pH 3.6 (81.43 U) respectively. CONCLUSIONS Results obtained revealed species- and strain-specific potentials of the yeast strains to improve flavor and mineral bioavailability of fermented food products. Therefore, the application of these yeasts as starter cultures during food fermentation process is a very promising method to enhance the flavor profile and enhance mineral bioavailability in indigenous cereal-based fermented food products.
Collapse
Affiliation(s)
- Omotade Richard Ogunremi
- Department of Biological Sciences, First Technical University, Ibadan, Nigeria
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - Renu Agrawal
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - Abiodun Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| |
Collapse
|
47
|
Di Cagno R, Filannino P, Cantatore V, Polo A, Celano G, Martinovic A, Cavoski I, Gobbetti M. Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage. Int J Food Microbiol 2020; 323:108591. [PMID: 32222654 DOI: 10.1016/j.ijfoodmicro.2020.108591] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 03/02/2020] [Accepted: 03/15/2020] [Indexed: 01/10/2023]
Abstract
We carried out a step-by-step accurate procedure to design yeast starters with probiotic and technological traits to ferment cornelian cherry fruits puree (CP). Pichia kudriavzevii DCNa1 and Wickerhamomyces subpelliculosus DFNb6 were selected as binary starters due to their metabolic traits and low ethanol yield. Fermentation by selected starters positively affected the physical stability of CP. Depletion of loganic and cornuside acids during CP fermentation, leads us to speculate that yeasts might be involved in the conversion of iridoids to bioactive derivatives. Compared to unfermented CP, fermentation also affected the profile of CP volatiles, resulting in higher amount of alcohols and esters, and lower levels of aldehydes and alkanes. Viable cell number of selected yeasts in CP after 21 days of storage at 4 °C as well as after in vitro simulated digestion remained above the minimum dose recommended for a probiotic beverage. Under the in vitro gastrointestinal batch simulating the digestion process, we provided original evidence about the ability of yeasts conveyed by fermented CP to modulate the intestinal microbiota. We also faced some issues related to the yeasts physiology and the link between biofilm and cell viability that still deserve to be more in depth investigated.
Collapse
Affiliation(s)
- Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vincenzo Cantatore
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Andrea Polo
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Giuseppe Celano
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Anđela Martinovic
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, 70010 Bari, Italy
| | - Ivana Cavoski
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, Valenzano, 70010 Bari, Italy
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| |
Collapse
|
48
|
Puppala KR, Ravi Kumar V, Khire J, Dharne M. Dephytinizing and Probiotic Potentials of Saccharomyces cerevisiae (NCIM 3662) Strain for Amelioration of Nutritional Quality of Functional Foods. Probiotics Antimicrob Proteins 2020; 11:604-617. [PMID: 29508267 DOI: 10.1007/s12602-018-9394-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Increase of undigested complexes of phytic acid in food is gaining serious attention to overcome nutritional challenges due to chelation effects. We investigated soil-borne yeast phytase from Saccharomyces cerevisiae (NCIM 3662) for dephytinization of foods, probiotic properties, and process development. The strain produced 45 IU/DCG by cell-bound phytase in an unoptimized medium was increased fourfold (164 IU/DCG) in 12 h using statistical media optimization. The process was scaled-up up to 10-L fermenter scale with increased phytase productivity of 6.4 IU/DCG/h as compared to the lab scale. The strain displayed probiotic characteristics like tolerance to artificial gastric acid conditions, hydrophobicity, autoaggregation, coaggregation, and bile salt hydrolase (BSH) activity. Further, it could dephytinize (removal of phytic acid; an anti-nutritional factor) functional foods like ragi (finger millet) flour, soya flour, chickpea flour, and poultry animal feed. A combination of cell-bound dephytinizing phytase and nutrition-ameliorating probiotic traits of S. cerevisiae (NCIM 3662) presents profound applications in food technology sector.
Collapse
Affiliation(s)
- Kumar Raja Puppala
- Academy of Scientific and Innovative Research (AcSIR), Anusandhan Bhawan, New Delhi, India
- NCIM Resource Center, CSIR - National Chemical Laboratory, Pune, Maharashtra, 411008, India
| | - V Ravi Kumar
- Academy of Scientific and Innovative Research (AcSIR), Anusandhan Bhawan, New Delhi, India
- Chemical Engineering and Process Development Department, CSIR - National Chemical Laboratory, Pune, India
| | - Jayant Khire
- Academy of Scientific and Innovative Research (AcSIR), Anusandhan Bhawan, New Delhi, India
- NCIM Resource Center, CSIR - National Chemical Laboratory, Pune, Maharashtra, 411008, India
| | - Mahesh Dharne
- Academy of Scientific and Innovative Research (AcSIR), Anusandhan Bhawan, New Delhi, India.
- NCIM Resource Center, CSIR - National Chemical Laboratory, Pune, Maharashtra, 411008, India.
| |
Collapse
|
49
|
Abstract
The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.
Collapse
|
50
|
Rahbar Saadat Y, Yari Khosroushahi A, Movassaghpour AA, Talebi M, Pourghassem Gargari B. Modulatory role of exopolysaccharides of Kluyveromyces marxianus and Pichia kudriavzevii as probiotic yeasts from dairy products in human colon cancer cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103675] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
|