Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods

Aloğlu, Hatice Şanlıdere; Özer, Ezgi Demir; Öner, Zübeyde

doi:10.1111/1471-0307.12217

Cited by 29 publications

(9 citation statements)

References 25 publications

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“…Cholesterol assimilation by a probiotic microorganism has been attributed to four main mechanisms, namely, attachment to the cell wall, reduction of cholesterol to coprostanol, incorporation of the cholesterol in the cell wall and disruption of the cholesterol micelles by BSH [ 58 , 59 ]. Our findings on the cholesterol-lowering ability of the isolated yeasts are superior to those reported in [ 48 , 60 , 61 , 62 ].…”

Section: Resultscontrasting

confidence: 92%

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In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

Alkalbani

Osaili

Al‐Nabulsi

et al. 2022

JoF

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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 Candida albicans and Saccharomyces cerevisiae and 10 strains for Pichia kudriavzevii.

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Section: Resultscontrasting

confidence: 92%

“…In this context, the results of Santos et al [ 46 ] and Moreira et al [ 47 ] are consistent with ours. Şanlidere Aloğlu et al [ 48 ] tested the different yeast species they collected at pH 2.5 according to our acid tolerance conditions.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

Alkalbani

Osaili

Al‐Nabulsi

et al. 2022

JoF

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“…Apart from resistance to gastrointestinal enzymes, an essential prerequisite of a probiotic is the ability to reduce cholesterol [31]. In addition to fermenting fructose faster than glucose or sucrose, Starmerella require lipid derivatives for growth and thus help lower cholesterol level [32][33][34].…”

Section: Discussionmentioning

confidence: 99%

Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis

Kaashyap

Cohen²,

Mantri

2021

Nutrients

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Kombucha is a fermented tea made from a Symbiotic Culture of Bacteria and Yeast (SCOBY) with a long history of use as a health tonic. It is likely that most health benefits come from the tea and fermentation metabolites from specific microbial communities. Despite its growing importance as a functional health drink, the microbial ecosystem present in kombucha has not been fully documented. To characterize the microbial composition and biochemical properties of ‘The Good Brew’ original base kombucha, we used metagenomics amplicon (16S rRNA and ITS) sequencing to identify the microbial communities at the taxonomic level. We identified 34 genera with 200 microbial species yet described in kombucha. The dominance of organic acid producing microorganisms Acetobacter, Komagataeibacter and Starmerella are healthy for the human gut and their glucose metabolising activities have a putative role in preventing conditions such as diabetes and obesity. Kombucha contains high protein (3.31 µg/mL), high phenolic content (290.4 mg/100 mL) and low sugars (glucose: 1.87 g/L; sucrose 1.11 g/L; fructose: 0.05 g/L) as compared to green tea. The broad microbial diversity with proven health benefits for the human gut suggests kombucha is a powerful probiotic. These findings are important to improve the commercial value of kombucha and uncover the immense prospects for health benefits.

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“…K. marxianus is capable to assimilate lactose through β-galactosidase that hydrolyses this sugar to glucose and galactose, thus using these sugars as carbon source (Lane and Morrissey, 2010). This probiotic yeast could decrease cholesterol level, exert antifungal, antibacterial, antiinflammatory activity producing pro-inflammatory cytokines, thus reducing local and systemic inflammations (Pacini and Ruggiero, 2017;Şanlidere Aloğlu et al, 2016;Xie et al, 2015). Moreover, Rahbar Saadat et al (2020) recently described the inhibitory role of the EPSs produced by K. marxianus on colorectal cancer.…”

Section: Discussionmentioning

confidence: 99%

Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni

Blaiotta

Ferrocino

et al. 2020

International Journal of Food Microbiology

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

show abstract

Assimilation of cholesterol and probiotic characterisation of yeast strains isolated from raw milk and fermented foods

Cited by 29 publications

References 25 publications

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products

Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis

Microbiological characterization of Gioddu, an Italian fermented milk

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