1
|
Drider D, Demey V, Spano G, Coucheney F, Chaucheyras-Durand F, Castex M. Potential of Non- Saccharomyces Yeasts as Probiotics and Alternatives to Antibiotics in Animal Production. Foodborne Pathog Dis 2024. [PMID: 39180438 DOI: 10.1089/fpd.2023.0175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/26/2024] Open
Abstract
Probiotics are live yeast or bacterial organisms that have beneficial effects on the host. Several microorganisms exhibit probiotic properties, the most common types being lactic acid bacteria, Bifidobacteria, spore-forming bacteria, and some yeast strains. Saccharomyces cerevisiae var. boulardii is the most important probiotic yeast species. However, another group of foodborne microorganisms, the so-called non-Saccharomyces yeasts (NSYs), has recently been re-evaluated and shown to have enormous potential in various fields of application, ranging from food fermentation to human and animal applications. NSYs are able to produce a range of bioactive compounds such as antimicrobials, mannoproteins, enzymes, polyunsaturated fatty acids, essential amino acids, vitamins, and β-glucans, which increases their potential applications as a new class of probiotics and/or alternatives to antibiotics in animal husbandry. In this review, we aim to highlight the potential and benefits of NSYs as probiotics and natural antimicrobials to improve animal health. Furthermore, the use of NSYs as biological alternatives to antibiotics to control foodborne pathogens in animal production is discussed.
Collapse
Affiliation(s)
- Djamel Drider
- Unité Mixte de Recherche (UMR) Transfrontalière BioEcoAgro INRAE 1158, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D'Opale, ICV-Institut Charles Viollette, Univ. Lille, Lille, France
| | | | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, Foggia, Italy
| | - Françoise Coucheney
- Unité Mixte de Recherche (UMR) Transfrontalière BioEcoAgro INRAE 1158, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D'Opale, ICV-Institut Charles Viollette, Univ. Lille, Lille, France
| | | | | |
Collapse
|
2
|
Youn HY, Kim DH, Kim HJ, Bae D, Song KY, Kim H, Seo KH. Survivability of Kluyveromyces marxianus Isolated From Korean Kefir in a Simulated Gastrointestinal Environment. Front Microbiol 2022; 13:842097. [PMID: 35283845 PMCID: PMC8908258 DOI: 10.3389/fmicb.2022.842097] [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: 12/23/2021] [Accepted: 01/25/2022] [Indexed: 12/03/2022] Open
Abstract
Kluyveromyces marxianus accounts for > 90% of the yeast population of kefir, and recently, its probiotic potential has been actively explored with a focus on its health benefits and safety. Herein, the survivability of five kefir-isolated K. marxianus strains (Km A1–A5) in a simulated gastrointestinal (GI) environment was evaluated and compared with those of commercial probiotic yeast, Saccharomyces boulardii MYA-796. To further explore the potential to survive in the host GI tract, biochemical activities, hydrophobicity assay, biofilm formation, auto-aggregation analysis, and phenol tolerance of the strains were assessed. K. marxianus A4 exhibited the best survivability among all tested strains, including the clinically proven probiotic yeast strain S. boulardii MYA-796 (p = 0.014) in the artificial GI tract ranging from pH 2.0 to 7.5. In addition, the five K. marxianus strains and S. boulardii MYA-796 displayed different assimilation of lactose, xylitol, D-sorbitol, and DL-lactate, indicating that K. marxianus metabolized a wide range of substances and, thus, might be more feasible to nourish themselves in the host GI tract for survival. K. marxianus strains showed a greater hydrophobicity of cell surface, abilities to biofilm formation and auto-aggregation, and phenol tolerance than S. boulardii MYA-796, suggesting greater potential for survival in the host GI tract.
Collapse
Affiliation(s)
- Hye-Young Youn
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| | - Dong-Hyeon Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| | - Hyeon-Jin Kim
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| | - Dongryeoul Bae
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| | - Kwang-Young Song
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| | - Hyunsook Kim
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, Seoul, South Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| |
Collapse
|
3
|
Gut AM, Vasiljevic T, Yeager T, Donkor ON. Anti-salmonella properties of kefir yeast isolates : An in vitro screening for potential infection control. Saudi J Biol Sci 2022; 29:550-563. [PMID: 35002451 PMCID: PMC8717153 DOI: 10.1016/j.sjbs.2021.09.025] [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: 05/27/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/26/2022] Open
Abstract
The rise of antibiotic resistance has increased the need for alternative ways of preventing and treating enteropathogenic bacterial infection. Various probiotic bacteria have been used in animal and human. However, Saccharomyces boulardii is the only yeast currently used in humans as probiotic. There is scarce research conducted on yeast species commonly found in kefir despite its claimed potential preventative and curative effects. This work focused on adhesion properties, and antibacterial metabolites produced by Kluyveromyces lactis and Saccharomyces unisporus isolated from traditional kefir grains compared to Saccharomyces boulardii strains. Adhesion and sedimentation assay, slide agglutination, microscopy and turbidimetry assay were used to analyze adhesion of Salmonella Arizonae and Salmonella Typhimurium onto yeast cells. Salmonella growth inhibition due to the antimicrobial metabolites produced by yeasts in killer toxin medium was analyzed by slab on the lawn, turbidimetry, tube dilution and solid agar plating assays. Alcohol and antimicrobial proteins production by yeasts in killer toxin medium were analyzed using gas chromatography and shotgun proteomics, respectively. Salmonella adhered onto viable and non-viable yeast isolates cell wall. Adhesion was visualized using scanning electron microscope. Yeasts-fermented killer toxin medium showed Salmonella growth inhibition. The highest alcohol concentration detected was 1.55%, and proteins with known antimicrobial properties including cathelicidin, xanthine dehydrogenase, mucin-1, lactadherin, lactoperoxidase, serum amyloid A protein and lactotransferrin were detected in yeasts fermented killer medium. These proteins are suggested to be responsible for the observed growth inhibition effect of yeasts-fermented killer toxin medium. Kluyveromyces lactis and Saccharomyces unisporus have anti-salmonella effect comparable to Saccharomyces boulardii strains, and therefore have potential to control Salmonella infection.
Collapse
Key Words
- AGC, Automatic Gain Control
- ATCC, American type Culture Collection
- ATP, Adenosine triphosphate
- CFS, Cell Free Supernatant
- CFU, Colony Forming Unit
- DNA, Deoxyribonucleic Acid
- DSR, Desk Sputter Coater
- DTT, Dithiothreitol
- FAO, Food Agriculture Organization
- GIT, The gastrointestinal tract
- HCL, Hydrochloric Acid
- HPLC, High-performance liquid chromatography
- IBM, International Business Machines
- KTM, Killer Toxin Cedium
- Kefir
- Kluyveromyces lactis
- LC-MS/MS, Liquid Chromatography with tandem mass spectrometry/Liquid Chromatography with tandem mass spectrometry
- LFQ, Label Free Quantitation
- Min, Minute
- NaOH, Sodium hydroxide
- PBS, Phosphate buffered saline
- Probiotics
- RNA, Ribonucleic Acid
- RSLC, Rapid Separation Liquid Chromatography
- SD, Standard Deviation
- SPSS, Statistical Package for the Social Sciences
- Saccharomyces boulardii
- Saccharomyces unisporus
- Salmonella
- Shotgun proteomics
- WHO, World Health Organization
- YEPDA, Yeast Extract Peptone Dextrose Agar
- YEPDB, Yeast Extract Peptone Dextrose Broth
- Yeasts
- h, Hour
- mL, Milliliter
Collapse
Affiliation(s)
- Abraham Majak Gut
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| | - Todor Vasiljevic
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| | - Thomas Yeager
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,First YearCollege, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| | - Osaana N Donkor
- Institute for Sustainable Industries and Liveable Cities, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.,College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia
| |
Collapse
|
4
|
Rodríguez-Sánchez S, Fernández-Pacheco P, Seseña S, Pintado C, Palop ML. Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111142] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
5
|
Kadyan S, Rashmi H, Pradhan D, Kumari A, Chaudhari A, Deshwal GK. Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111059] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
6
|
Fernández-Pacheco P, García-Béjar B, Jiménez-Del Castillo M, Carreño-Domínguez J, Briones Pérez A, Arévalo-Villena M. Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2201-2209. [PMID: 32978783 DOI: 10.1002/jsfa.10839] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties. RESULTS Molecular techniques allowed the identification of a total of seven different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of < 22 h. Additionally, some strains showed better kinetic parameters than Saccharomyces boulardii (positive control). Complementary tests were done to determine their auto-aggregation capacity, cell surface hydrophobicity, behaviour in a sequential simulated digestion, biofilm formation capability and carbon source assimilation. Finally, 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities, respectively. CONCLUSIONS Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilization. However, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pilar Fernández-Pacheco
- Analytical Chemistry and Food Technology Department/Faculty of Environmental Science and Biochemistry, Castilla-La Mancha University, Toledo, Spain
| | - Beatriz García-Béjar
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Marina Jiménez-Del Castillo
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Javier Carreño-Domínguez
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Ana Briones Pérez
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - María Arévalo-Villena
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| |
Collapse
|
7
|
Recent advances in the application of probiotic yeasts, particularly Saccharomyces, as an adjuvant therapy in the management of cancer with focus on colorectal cancer. Mol Biol Rep 2021; 48:951-960. [PMID: 33389533 PMCID: PMC7778720 DOI: 10.1007/s11033-020-06110-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Accepted: 12/18/2020] [Indexed: 01/31/2023]
Abstract
Today, the increasing rate of cancer-related mortality, has rendered cancer a major global challenge, and the second leading cause of death worldwide. Conventional approaches in the treatment of cancer mainly include chemotherapy, surgery, immunotherapy, and radiotherapy. However, these approaches still come with certain disadvantages, including drug resistance, and different side effects such as gastrointestinal (GI) irritation (e.g., diarrhea, mucositis). This has encouraged scientists to look for alternative therapeutic methods and adjuvant therapies for a more proper treatment of malignancies. Application of probiotics as an adjuvant therapy in the clinical management of cancer appears to be a promising strategy, with several notable advantages, e.g., increased safety, higher tolerance, and negligible GI side effects. Both in vivo and in vitro analyses have indicated the active role of yeast probiotics in mitigating the rate of cancer cell proliferation, and the induction of apoptosis through regulating the expression of cancer-related genes and cellular pathways. Strain-specific anti-cancer activities of yeast probiotics strongly suggest that their administration along with the current cancer therapies may be an efficient method to reduce the side effects of these approaches. The main purpose of this article is to evaluate the efficacy of yeast probiotics in alleviating the adverse effects associated with cancer therapies.
Collapse
|
8
|
Chourasia R, Abedin MM, Chiring Phukon L, Sahoo D, Singh SP, Rai AK. Biotechnological approaches for the production of designer cheese with improved functionality. Compr Rev Food Sci Food Saf 2020; 20:960-979. [PMID: 33325160 DOI: 10.1111/1541-4337.12680] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 10/27/2020] [Accepted: 11/12/2020] [Indexed: 12/19/2022]
Abstract
Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese-making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.
Collapse
Affiliation(s)
- Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Md Minhajul Abedin
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Loreni Chiring Phukon
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Dinabandhu Sahoo
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India.,Department of Botany, University of Delhi, New Delhi, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing, SAS Nagar, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| |
Collapse
|
9
|
Homayouni-Rad A, Azizi A, Oroojzadeh P, Pourjafar H. Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401316666200217113230] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Yeasts play diverse roles in human life. Since ancient times, these micro
organisms have been used to produce food products and beverages including bread and beer.
Nowadays, the biotechnological products of yeast are some of the main components of commercial
products.
Objective:
Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii
are recognized as probiotic yeast with extensive applications in the food and drug industries. However,
certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms
despite their widespread industrial usage. In this study, the application of K. marxianus in preparing
food and the medicinal product was reviewed in terms of its beneficial or harmful effects.
Methods:
Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using
“Probiotics”, “Yeast”, and “Kluyveromyces marxianus”.
Results:
The findings suggest that K. marxianus can be recognized as a probiotic yeast species.
Conclusion:
It can be concluded that K. marxianus may be considered as a probiotic micro organism
with a variety of commercial and medical applications.
Collapse
Affiliation(s)
- Aziz Homayouni-Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Agricultural Engineering Research Institute, Ministry of Jihad Agriculture, Karaj, Iran
| | - Parvin Oroojzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
| |
Collapse
|
10
|
Lara-Hidalgo CE, Dorantes-Álvarez L, Hernández-Sánchez H, Santoyo-Tepole F, Martínez-Torres A, Villa-Tanaca L, Hernández-Rodríguez C. Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics. Probiotics Antimicrob Proteins 2020; 11:748-764. [PMID: 29696516 DOI: 10.1007/s12602-018-9415-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Three yeast strains were isolated from the spontaneous fermentation of guajillo pepper: Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus, which were identified by amplification of the ITS/5.8S ribosomal DNA. Some probiotic characteristics of these strains were evaluated and compared with one commercial probiotic yeast (Saccharomyces boulardii). The survival percentage of all the yeasts was similar to that of the commercial product. They showed different hydrophobicity characteristics with hydrocarbons, autoaggregation > 90%, and characteristics of co-aggregation with pathogenic microorganisms. The adhesion capacity to mucin of the three yeast samples was similar to the reference yeast. The antioxidant activity of the yeasts varied between 155 and 178 μM Trolox equivalents. All exhibited cholesterol reduction capacity, and W. anomalus was able to decrease up to 83% of cholesterol after 48 h of incubation. The 7.5-fold concentrated H. opuntiae supernatant had antimicrobial activity against Salmonella enterica ser. Typhimurium ATCC 14028 and Candida albicans ENCBDM2; tests suggest this activity against S. Typhimurium is due to a proteinaceous metabolite with a weight between 10 and 30 kDa. Among the yeasts, P. kudriavzevii exhibited the highest protective effect on the viability of Lactobacillus casei Shirota in gastric and intestinal conditions. These results suggest that yeasts isolated from guajillo pepper may have a probiotic potential.
Collapse
Affiliation(s)
- C E Lara-Hidalgo
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa s/n, C.P. 07738, Ciudad de México, Mexico
| | - L Dorantes-Álvarez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa s/n, C.P. 07738, Ciudad de México, Mexico.
| | - H Hernández-Sánchez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa s/n, C.P. 07738, Ciudad de México, Mexico
| | - F Santoyo-Tepole
- Departamento de Investigación, Central de Instrumentación de Espectroscopía, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
| | - A Martínez-Torres
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
| | - L Villa-Tanaca
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
| | - C Hernández-Rodríguez
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
| |
Collapse
|
11
|
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
|
12
|
Maoloni A, Milanović V, Cardinali F, Mangia NP, Murgia MA, Garofalo C, Clementi F, Osimani A, Aquilanti L. Bacterial and Fungal Communities of Gioddu as Revealed by PCR-DGGE Analysis. Indian J Microbiol 2019; 60:119-123. [PMID: 32089582 DOI: 10.1007/s12088-019-00838-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 10/28/2019] [Indexed: 10/25/2022] Open
Abstract
Gioddu is the sole variety of fermented milk originating in Italy. Despite the long history of consumption, Gioddu still represents an undisclosed source of microbial diversity. The present study was aimed to get an insight into the bacterial and fungal diversity of Gioddu samples collected from two artisan producers located in Sardinia. To this end 3 batches of Gioddu were collected from each producer and subjected to Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) analyses. Gioddu was produced with sheep milk in accordance with the local tradition. Regarding the bacterial population, a low biodiversity emerged. In more detail, the sole species Lactobacillus delbrueckii subsp. bulgaricus was detected in all the samples, irrespective of the producer or the batch. A more ample microbial diversity was highlighted for the fungal population that included closest relatives to Pichia cactophila, Kluyveromyces marxianus and Galactomyces candidum. Based on the results, the detected bacterial and fungal species generally clustered in accordance with the producer, irrespective of the batch considered. It is noteworthy that, Gioddu revealed several microbiological similarities with kefir beverage, thus suggesting, by analogy, potential health benefits related to its consumption. More research is needed to better clarify the microbiota composition of Gioddu by using more powerful metagenomic techniques.
Collapse
Affiliation(s)
- Antonietta Maoloni
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Vesna Milanović
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Federica Cardinali
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Nicoletta P Mangia
- 2Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Marco A Murgia
- 2Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Cristiana Garofalo
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesca Clementi
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Andrea Osimani
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- 1Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| |
Collapse
|
13
|
Guluarte C, Reyes-Becerril M, Gonzalez-Silvera D, Cuesta A, Angulo C, Esteban MÁ. Probiotic properties and fatty acid composition of the yeast Kluyveromyces lactis M3. In vivo immunomodulatory activities in gilthead seabream (Sparus aurata). FISH & SHELLFISH IMMUNOLOGY 2019; 94:389-397. [PMID: 31520749 DOI: 10.1016/j.fsi.2019.09.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/30/2019] [Accepted: 09/10/2019] [Indexed: 06/10/2023]
Abstract
The aim of this study was to analyze the probiotic potential, fatty acid composition and immunostimulant activities of Kluyveromyces lactis M3 isolated from a hypersaline sediment. For this purpose, K. lactis M3 resistance to different pH, salinities and bile, as well as its antioxidant capability were assayed. Furthermore, total fatty acid composition of the yeast was determined where the dominant fatty acids were palmitic, palmitoleic, oleic and linoleic acids. K. lactis M3 showed no cytotoxic effects on peripheral blood leukocytes. During an in vivo experiment in gilthead seabream (Sparus aurata), dietary K. lactis M3 supplemented at 0.55 or 1.1% of the basal diet enhanced bactericidal activity against Vibrio parahaemolyticus N16, V. harveyi Lg 16/00, and V. anguillarum CECT 43442 compared to fish fed commercial diet (control group). Finally, nitric oxide production, peroxidase activity and skin mucus lectin union levels strongly increased in fish fed K. lactis M3 with respect to the control group. The results suggested that the yeast K. lactis M3 had exhibited high antioxidant capability, and its dietary administration at 0.55 or 1% basal diet had immunostimulant activity for gilthead seabream. For all these reasons, it should be considered an appropriate probiotic candidate for the aquaculture fish industry.
Collapse
Affiliation(s)
- Crystal Guluarte
- Immunology & Vaccinology Group, Centro de Investigaciones Biológicas Del Noroeste (CIBNOR), Av. Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz, B.C.S, 23096, Mexico
| | - Martha Reyes-Becerril
- Immunology & Vaccinology Group, Centro de Investigaciones Biológicas Del Noroeste (CIBNOR), Av. Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz, B.C.S, 23096, Mexico
| | - Daniel Gonzalez-Silvera
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Universidad de Murcia, 30100, Murcia, Spain
| | - Alberto Cuesta
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Universidad de Murcia, 30100, Murcia, Spain
| | - Carlos Angulo
- Immunology & Vaccinology Group, Centro de Investigaciones Biológicas Del Noroeste (CIBNOR), Av. Instituto Politécnico Nacional 195, Playa Palo de Santa Rita Sur, La Paz, B.C.S, 23096, Mexico
| | - María Ángeles Esteban
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Universidad de Murcia, 30100, Murcia, Spain.
| |
Collapse
|
14
|
Oliveira DR, Lopes ACA, Pereira RA, Cardoso PG, Duarte WF. Selection of potentially probiotic Kluyveromyces lactis for the fermentation of cheese whey–based beverage. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01518-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
15
|
Andrade RP, Oliveira DR, Lopes ACA, de Abreu LR, Duarte WF. Survival of Kluyveromyces lactis and Torulaspora delbrueckii to simulated gastrointestinal conditions and their use as single and mixed inoculum for cheese production. Food Res Int 2019; 125:108620. [PMID: 31554038 DOI: 10.1016/j.foodres.2019.108620] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 08/12/2019] [Accepted: 08/15/2019] [Indexed: 12/31/2022]
Abstract
The demand for new probiotic products has shown recent increases alongside a growing interest in studying starter cultures of cheeses. This study thus aims to evaluate the ability to survive under simulated gastrointestinal conditions and impact of Torulaspora delbrueckii B14 and Kluyveromyces lactis B10 as single and mixed inocula for cheese production. These two yeast strains were subjected to simulated gastrointestinal tracts and tested for self-aggregation, hydrophobicity, pathogen inhibition, antibiotic resistance, and β-galactosidase production. The yeast strains were also assessed for their ability to survive in different NaCl concentrations (2.5%, 5%, and 10% w/v), multiple temperatures (4 °C and 40 °C), and used as single and mixed starter cultures for cheese production. Yeasts population levels were monitored by YPD plating and MALDI-TOF and metabolites were analyzed by HPLC and GC-MS over the course of the 21 days cheese maturation process. T. delbrueckii B14 and K. lactis B10 both showed >80% viability after the passage through the simulated gastrointestinal tract, had self-aggregation rates >90%, and displayed β-galactosidase activities of 0.35 U/g and 0.53 U/g, respectively. Both yeasts survived at 2.5%, 5%, and 10% NaCl for 21 days and showed growth at 4 °C. In cheese, the single inoculum of K. lactis B10 and mixed inoculum showed the highest levels of lactose consumption. HS-SPME GC-MS analysis of cheese samples allowed the identification of 38 volatile compounds. The highest concentrations of most of these compounds were observed after 21 days of maturation for the cheese produced with mixed inoculum. The most abundant acids detected were hexanoic and decanoic acid; the most abundant alcohols were 2,3-butanediol, 2-phenylethanol and isoamyl alcohol, and the most prevalent ester compounds were isoamyl acetate and phenethyl acetate. Our results therefore show that T. delbrueckii B14 and K. lactis B10 are interesting yeasts for further studies in the context of probiotics and positively impact the composition of desirable volatile compounds in cheeses, particularly when used as mixed inoculum.
Collapse
|
16
|
|
17
|
Guimarães A, Abrunhosa L, Pastrana LM, Cerqueira MA. Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods. Compr Rev Food Sci Food Saf 2018; 17:594-614. [PMID: 33350124 DOI: 10.1111/1541-4337.12345] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 02/07/2018] [Accepted: 02/16/2018] [Indexed: 01/23/2023]
Abstract
Edible films and coatings have been extensively studied in recent years due to their unique properties and advantages over more traditional conservation techniques. Edible films and coatings improve shelf life and food quality, by providing a protective barrier against physical and mechanical damage, and by creating a controlled atmosphere and acting as a semipermeable barrier for gases, vapor, and water. Edible films and coatings are produced using naturally derived materials, such as polysaccharides, proteins, and lipids, or a mixture of these materials. These films and coatings also offer the possibility of incorporating different functional ingredients such as nutraceuticals, antioxidants, antimicrobials, flavoring, and coloring agents. Films and coatings are also able to incorporate living microorganisms. In the last decade, several works reported the incorporation of bacteria to confer probiotic or antimicrobial properties to these films and coatings. The incorporation of probiotic bacteria in films and coatings allows them to reach the consumers' gut in adequate amounts to confer health benefits to the host, thus creating an added value to the food product. Also, other microorganisms, either bacteria or yeast, can be incorporated into edible films in a biocontrol approach to extend the shelf life of food products. The incorporation of yeasts in films and coatings has been suggested primarily for the control of the postharvest disease. This work provides a comprehensive review of the use of edible films and coatings for the incorporation of living microorganisms, aiming at the biopreservation and probiotic ability of food products.
Collapse
Affiliation(s)
- Ana Guimarães
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Luís Abrunhosa
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lorenzo M Pastrana
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| | - Miguel A Cerqueira
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| |
Collapse
|
18
|
Akal HC, Öztürkoğlu Budak Ş, Yetisemiyen A. Potential Probiotic Microorganisms in Kefir. MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY 2018. [DOI: 10.4018/978-1-5225-5363-2.ch015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.
Collapse
|