1
|
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
|
2
|
Rossi YE, Vanden Braber NL, Díaz Vergara LI, Montenegro MA. Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15066-15075. [PMID: 34878778 DOI: 10.1021/acs.jafc.1c05447] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The agro-industry produces numerous byproducts that are currently underused, and its waste contributes to environmental pollution. These byproducts represent an important and economical source of bioactive ingredients, which can promote the sustainable development of high-value-added functional foods. In this context, micro- and nanoencapsulation systems allow for the incorporation and stabilization of the bioactive agents in foods. This perspective will review recent advances in the use of agro-industrial byproducts as a source of bioactive agents. In addition, the latest advances in micro- and nanoencapsulation to improve the stability, solubility, and bioaccessibility of bioactive agents as functional food ingredients are exposed.
Collapse
Affiliation(s)
- Yanina E Rossi
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Villa María, Avenida Arturo Jauretche 1555, 5900 Villa María, Córdoba, Argentina
| | - Noelia L Vanden Braber
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Villa María, Avenida Arturo Jauretche 1555, 5900 Villa María, Córdoba, Argentina
| | - Ladislao I Díaz Vergara
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Villa María, Avenida Arturo Jauretche 1555, 5900 Villa María, Córdoba, Argentina
| | - Mariana A Montenegro
- Instituto Multidisciplinario de Investigación y Transferencia Agroalimentaria y Biotecnológica (IMITAB), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Villa María, Avenida Arturo Jauretche 1555, 5900 Villa María, Córdoba, Argentina
| |
Collapse
|
3
|
Osojnik Črnivec IG, Neresyan T, Gatina Y, Kolmanič Bučar V, Skrt M, Dogša I, Bogovič Matijašić B, Kulikova I, Lodygin A, Poklar Ulrih N. Polysaccharide Hydrogels for the Protection of Dairy-Related Microorganisms in Adverse Environmental Conditions. Molecules 2021; 26:molecules26247484. [PMID: 34946575 PMCID: PMC8704654 DOI: 10.3390/molecules26247484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/04/2021] [Accepted: 12/08/2021] [Indexed: 01/06/2023] Open
Abstract
Adverse environmental conditions are severely limiting the use of microorganisms in food systems, such as probiotic delivery, where low pH causes a rapid decrease in the survival of ingested bacteria, and mixed-culture fermentation, where stepwise changes and/or metabolites of individual microbial groups can hinder overall growth and production. In our study, model probiotic lactic acid bacteria (L. plantarum ATCC 8014, L. rhamnosus GG) and yeasts native to dairy mixed cultures (K. marxianus ZIM 1868) were entrapped in an optimized (cell, alginate and hardening solution concentration, electrostatic working parameters) Ca-alginate system. Encapsulated cultures were examined for short-term survival in the absence of nutrients (lactic acid bacteria) and long-term performance in acidified conditions (yeasts). In particular, the use of encapsulated yeasts in these conditions has not been previously examined. Electrostatic manufacturing allowed for the preparation of well-defined alginate microbeads (180–260 µm diameter), high cell-entrapment (95%) and viability (90%), and uniform distribution of the encapsulated cells throughout the hydrogel matrix. The entrapped L. plantarum maintained improved viabilities during 180 min at pH 2.0 (19% higher when compared to the free culture), whereas, L. rhamnosus appeared to be less robust. The encapsulated K. marxianus exhibited double product yields in lactose- and lactic acid-modified MRS growth media (compared to an unfavorable growth environment for freely suspended cells). Even within a conventional encapsulation system, the pH responsive features of alginate provided superior protection and production of encapsulated yeasts, allowing several applications in lacto-fermented or acidified growth environments, further options for process optimization, and novel carrier design strategies based on inhibitor charge expulsion.
Collapse
Affiliation(s)
- Ilja Gasan Osojnik Črnivec
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Tigran Neresyan
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Yuliana Gatina
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Vid Kolmanič Bučar
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Mihaela Skrt
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Iztok Dogša
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Bojana Bogovič Matijašić
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Irina Kulikova
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Aleksei Lodygin
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Nataša Poklar Ulrih
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
- The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins, 39 Jamova, 1000 Ljubljana, Slovenia
- Correspondence:
| |
Collapse
|
4
|
Poloni VL, Bainotti MB, Vergara LD, Escobar F, Montenegro M, Cavaglieri L. Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies. Curr Res Food Sci 2021; 4:132-140. [PMID: 33778773 PMCID: PMC7985476 DOI: 10.1016/j.crfs.2021.02.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/17/2021] [Accepted: 02/18/2021] [Indexed: 11/29/2022] Open
Abstract
The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation + lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 °C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 °C reduced 1 log after 70 d; with WPC the viability significantly reduced 3 log after 30 d. Technological processing improved the coaggregation’s capacity with pathogens and DL process allowed the greatest AFB1 adsorption. S. boulardii 106 cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development. Commercial refinery syrup was a good substrate for Saccharomyces boulardii growth. Maltodextrin and WPC were efficient protectors in ensuring the yeast viability. The lyophilised yeast achieved high percentages of AFB1 adsorption. Saccharomyces boulardii cells were non-toxic in Vero cells up to 106 CFU/mL.
Collapse
Affiliation(s)
- Valeria Lorena Poloni
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 Km 601, 5800, Río Cuarto, Córdoba, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - María Belén Bainotti
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 Km 601, 5800, Río Cuarto, Córdoba, Argentina
| | - Ladislao Díaz Vergara
- Fellow of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina.,Centro de Investigaciones y Transferencia Villa María, Universidad Nacional de Villa María-CONICET, Argentina
| | - Franco Escobar
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 Km 601, 5800, Río Cuarto, Córdoba, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| | - Mariana Montenegro
- Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina.,Centro de Investigaciones y Transferencia Villa María, Universidad Nacional de Villa María-CONICET, Argentina
| | - Lilia Cavaglieri
- Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto, Ruta 36 Km 601, 5800, Río Cuarto, Córdoba, Argentina.,Member of Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina
| |
Collapse
|
5
|
Plants and Lactic Acid Bacteria Combination for New Antimicrobial and Antioxidant Properties Product Development in a Sustainable Manner. Foods 2020; 9:foods9040433. [PMID: 32260398 PMCID: PMC7230466 DOI: 10.3390/foods9040433] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/25/2020] [Accepted: 04/01/2020] [Indexed: 12/18/2022] Open
Abstract
In this study, nutraceuticals based on antimicrobial ingredients (Artemisia absinthium water extract and essential oil (EO), Lactobacillus uvarum LUHS245 strain cultivated in a whey media, and blackcurrants juice (BCJ) preparation by-products were developed. In addition, two texture forming agents for nutraceutical preparations were tested (gelatin and agar). The developed nutraceutical ingredients showed antimicrobial properties: Artemisia absinthium EO (concentration 0.1%) inhibited methicillin-resistant Staphylococcus aureus, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Staphylococcus epidermidis, and Pasteurella multocida; LUHS245 strain inhibited 14 from the 15 tested pathogenic strains; and BCP inhibited 13 from the 15 tested pathogenic strains. The best formulation consisted of the Artemisia absinthium EO, LUHS245, and BCP immobilised in agar and this formulation showed higher TPC content (by 2.1% higher), as well as higher overall acceptability (by 17.7% higher), compared with the formulation prepared using gelatin.
Collapse
|
6
|
Probiotics in Animal Husbandry: Applicability and Associated Risk Factors. SUSTAINABILITY 2020. [DOI: 10.3390/su12031087] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Probiotics have been emerging as a safe and viable alternative to antibiotics for increasing performance in livestock. Literature was collated via retrieved information from online databases, viz, PubMed, MEDLINE, ScienceDirect, Scopus, Web of Science and Google Scholar. Besides improved immunomodulation and nutrient digestibility, in-feed probiotics have shown drastic reductions in gastrointestinal tract-invading pathogens. However, every novel probiotic strain cannot be assumed to share historical safety with conventional strains. Any strain not belonging to the wild-type distributions of relevant antimicrobials, or found to be harbouring virulence determinants, should not be developed further. Modes of identification and the transmigration potential of the strains across the gastrointestinal barrier must be scrutinized. Other potential risk factors include the possibility of promoting deleterious metabolic effects, excessive immune stimulation and genetic stability of the strains over time. Adverse effects of probiotics could be strain specific, depending on the prevailing immunological and physiological condition of the host. The most crucial concern is the stability of the strain. Probiotics stand a good chance of replacing antibiotics in animal husbandry. The possibility of the probiotics used in animal feed cross-contaminating the human food chain cannot be downplayed. Thus, the established safety measures in probiotic development must be adhered to for a successful global campaign on food safety and security.
Collapse
|
7
|
Production of Fungal Phytases from Agroindustrial Byproducts for Pig Diets. Sci Rep 2019; 9:9256. [PMID: 31239509 PMCID: PMC6592943 DOI: 10.1038/s41598-019-45720-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Accepted: 06/13/2019] [Indexed: 12/18/2022] Open
Abstract
The application of phytases for animal feed in developing countries is limited due to the high cost of these enzymes, determined by the importation fees and the expensive substrates used for their production. In this work, we have used agroindustrial byproducts for the production of extracts containing phytases, which were accessed for their stability focusing on the conditions found in the gastrointestinal tract of pigs. The fungus Acremonim zeae presented higher phytase production in medium containing cornmeal, while the yeast Kluyveromyces marxianus produced 10-fold more phytase when cultivated on rice bran. Process optimization increased the difference in productivity to more than 300 fold. The phytase from A. zeae was thermostable, with higher activity at neutral pH and 50 °C, but was inhibited at pH 2.5 and by various ions. The phytase activity in the K. marxianus extract was stable at a wide range of conditions, which indicates the presence of at least two enzymes. As far as we know, this manuscript describes for the first time the phytase production and the characteristics of the extracts produced by both these microbial species. These enzymes could be produced at low cost and have potential to replace enzymes currently imported for this purpose.
Collapse
|
8
|
Khangwal I, Shukla P. Prospecting prebiotics, innovative evaluation methods, and their health applications: a review. 3 Biotech 2019; 9:187. [PMID: 31065487 PMCID: PMC6485268 DOI: 10.1007/s13205-019-1716-6] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Accepted: 04/12/2019] [Indexed: 02/06/2023] Open
Abstract
Prebiotics are necessary natural and synthetic food ingredients that help in the growth and development of gut microflora. There is a complex relationship between gut dysbiosis and microbes, so alteration in both probiotics and prebiotics can reduce illness of gut, which further plays a decisive role in human health. The prebiotic efficiency can be validated using various in vitro and in vivo experiments, and this gives an important insight to this field. This review focuses on these aspects including the standardized assessment of prebiotics and its metabolic products for customary applications. This review has also summarized the mechanism of their beneficial actions such as immunomodulation, nutrient absorption, pathogen inhibition, etc., and its significance in human nutrition. In addition to this, some fascinating applications of prebiotics in health-related disorders have also discussed, with current challenges in this facet.
Collapse
Affiliation(s)
- Ishu Khangwal
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| |
Collapse
|