Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

Pedersen, Line Lindegaard; Owusu‐Kwarteng, James; Thorsen, Line; Jespersen, Lene

doi:10.1016/j.ijfoodmicro.2012.08.016

Cited by 77 publications

(59 citation statements)

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“…Romanin et al (2010) evaluated the anti-inflammatory activity of 21 yeasts, from the genera Saccharomyces, Kluyveromyces and Issatchenkia, isolated from kefir, were 100% effective to inhibit the inflammation in the intestinal epithelium, attesting the importance of studying yeasts which are a part of microbial flora of kefir. Pedersen et al (2012) identified and evaluated the probiotic potential of yeasts isolated from Fura, an African spontaneously Table 2. Genetic identification of the species with their edited sequences assembled and compared to sequences of TOPD strains deposited in GenBank using the Basic Local Alignment Search Tool (BLAST) algorithm.…”

Section: Evaluation Of Probiotic Potential In Isolated Yeastsmentioning

confidence: 99%

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

et al. 2018

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Kefir is a product elaborated from the symbiotic fermentation of different microorganisms. The Kluyveromyces and Saccharomyces genera are the major representatives of the yeasts found in kefir microbiota. The only pobiotic yeast commercialized as an oral medication, is the Saccharomyces boulardii. The present work involved the microbiological quality examination of six kefir samples in the city of Santa Maria/RS, the yeasts isolation present in the samples and the identification of them by PCR (Polymerase chain reaction). Then, their probiotic potential was evaluated by in vitro technique. After that, microbiological analysis confirmed that kefir samples were suitable for consumption once the microbiological quality was established. Nineteen yeast strains were isolated from six different kefir samples; it was identified, by PCR analysis, but only three species were identified from these microorganisms in the present article: Saccharomyces cerevisiae, Hanseniospora uvarum and Kazachstania unispora. Nevertheless, by simulating the passage of isolated strains through the gastrointestinal environment, it was observed that they could not be considered probiotics. The results indicate that, in an isolated way, the yeast presents in kefir samples, in the city of Santa Maria, RS, can´t be considered probiotics according to the tests performed.

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Section: Evaluation Of Probiotic Potential In Isolated Yeastsmentioning

confidence: 99%

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

et al. 2018

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“…This has led to numerous studies focusing on the ability of potentially probiotic microorganisms to survive the harsh conditions of the human gastrointestinal tract, i.e. the acidic environment in the gastric sac and the presence of bile salts in the proximal small intestines [41], [42], [47]. However, while probiotic effects caused by actively secreted molecules will depend on a probiotic microorganism being alive [23], [30], [34], [35], other probiotic effects may depend solely on the interaction of microbial cell wall molecules and surface receptors expressed by host cells without the need for an active metabolic function of the probiotic.…”

Section: Introductionmentioning

confidence: 99%

Yeast Modulation of Human Dendritic Cell Cytokine Secretion: An In Vitro Study

et al. 2014

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Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. The concept of individual microorganisms influencing the makeup of T cell subsets via interactions with intestinal dendritic cells (DCs) appears to constitute the foundation for immunoregulatory effects of probiotics, and several studies have reported probiotic strains resulting in reduction of intestinal inflammation through modulation of DC function. Consequent to a focus on Saccharomyces boulardii as the fundamental probiotic yeast, very little is known about hundreds of non-Saccharomyces yeasts in terms of their interaction with the human gastrointestinal immune system. The aim of the present study was to evaluate 170 yeast strains representing 75 diverse species for modulation of inflammatory cytokine secretion by human DCs in vitro, as compared to cytokine responses induced by a S. boulardii reference strain with probiotic properties documented in clinical trials. Furthermore, we investigated whether cytokine inducing interactions between yeasts and human DCs are dependent upon yeast viability or rather a product of membrane interactions regardless of yeast metabolic function. We demonstrate high diversity in yeast induced cytokine profiles and employ multivariate data analysis to reveal distinct clustering of yeasts inducing similar cytokine profiles in DCs, highlighting clear species distinction within specific yeast genera. The observed differences in induced DC cytokine profiles add to the currently very limited knowledge of the cross-talk between yeasts and human immune cells and provide a foundation for selecting yeast strains for further characterization and development toward potentially novel yeast probiotics. Additionally, we present data to support a hypothesis that the interaction between yeasts and human DCs does not solely depend on yeast viability, a concept which may suggest a need for further classifications beyond the current definition of a probiotic.

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“…L'évolution de ces microorganismes est par la suite prise en charge par la fermentation. Le processus fermentaire du mil s'effectue spontanément (Pedersen et al, 2012) grâce au développement de la microflore épiphyte notamment des bactéries lactiques telles que les Streptocoques. L'action des bactéries lactiques au cours de la fermentation a été associée tout d'abord à l'élaboration de l'arôme et de la texture du produit final mais aussi au maintien d'une bonne sécurité alimentaire grâce aux acides organiques produits (Yao et al 2009).…”

Section: Discussionunclassified

Evaluation Des Caracteristiques Physico-Chimiques Et Microbiologiques D’un Beignet Traditionnel A Base De Mil Fermente (Gnomy) Commercialise Dans La Ville De Yamoussoukro (Cote D’ivoire)

Zita¹,

Soro

et al. 2017

ESJ

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Food craft is very active in Ivory Coast. It is mainly sold in the street and show a large variety of products, among them gnomy, a traditional donut prepared from fermented and deep fried millet. Evaluation of physical, chemical and microbiological characteristics of this food was the main theme of this study. The results demonstrate that gnomy is an acid food with a pH around 5.88 and protein content of 4.7 g/100 g. The absence of Salmonella and enumeration of aerobic mesophilic bacteria, Coliforms and Streptococci in the final product show that the gnomy produced at the laboratory following good hygiene practices is a food of satisfactory sanitary quality. Keywords:Gnomy, microbiological quality, millet, nutritional quality RésuméL'artisanat alimentaire est très actif en Côte d'Ivoire. Il se pratique essentiellement dans la rue et propose une variété de produits différents dont le gnomy, un beignet traditionnel à base de mil fermenté. L'évaluation des

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Biodiversity and probiotic potential of yeasts isolated from Fura, a West African spontaneously fermented cereal

Cited by 77 publications

References 50 publications

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

Yeast Modulation of Human Dendritic Cell Cytokine Secretion: An In Vitro Study

Evaluation Des Caracteristiques Physico-Chimiques Et Microbiologiques D’un Beignet Traditionnel A Base De Mil Fermente (Gnomy) Commercialise Dans La Ville De Yamoussoukro (Cote D’ivoire)

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