Effects of antibacterial compounds produced by Saccharomyces cerevisiae in Koumiss on pathogenic Escherichia coli Os and its cell surface characteristics

Chen, Yujie; Wang, Chunjie; Hou, Wenqian; Wang, Xiao-shuo; Bingga, Gali; Simujide, Huasai; Yang, Shu-Fang; Wu, A-qi-ma; Zhao, Yufei; Wu, Ye; Chen, Aorigele

doi:10.1016/s2095-3119(16)61516-2

Cited by 13 publications

(7 citation statements)

References 21 publications

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“…Chen et al . ( 43 ) evaluated the antimicrobial activity of S. cerevisiae through the inhibition of the growth of pathogenic E. coli O8 (MIC=0.025 g/mL), as well as its influence on the characteristics of its cell surface. C. intermedia , C. kefyr, and C. lusitaniae exhibited high antimicrobial activity against E coli , while C. tropicalis , C. lusitaniae and S. cerevisiae showed moderate antimicrobial activity against E. coli .…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

Makky

AlMatar

Mahmood

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Antioxidants are described as important compounds that are present at low concentrations to inhibit oxidation processes. Due to the side effects of synthetic antioxidants, research interest has increased considerably towards finding natural sources of antioxidants that can replace synthetic antioxidants. The emergence and spread of antibiotic resistance require the development of new drugs or some potential sources of novel medicine. This work aims to extract the secondary metabolites of S. cerevisiae using ethyl acetate as a solvent and to determine the antioxidant and antimicrobial activities of these extracted metabolites. Experimental approach. The antioxidant activities of the secondary metabolites of S. cerevisiae were determined using DPPH, ABTS, and FRAP assays. Furthermore, the antimicrobial potential of the ethyl acetate extract of S. cerevisiae in treating Cutibacterium acnes, Staphylococcus aureus, and Staphylococcus epidermidis was assessed. Results and conclusion. Five out of 13 of the extracted secondary metabolites were identified as antioxidants. The antioxidant activity of the S. cerevisiae extract exhibited relatively high IC50 of 455.2689 μg/mL and 294.51 μg/mL for DPPH and ABTS respectively while the FRAP value was obtained as 44.4004 μg AAE/mL. Moreover, the extracts presented a significant antibacterial activity (p<0.05) against Staphylococcus aureus and Staphylococcus epidermidis at the concentrations of 100 mg/mL and 200 mg/mL, respectively. However, no inhibitory effect was observed against Cutibacterium acnes as the extract was only effective against Cutibacterium acnes at the concentrations of 300 mg/mL and 400 mg/mL (inhibition zones ranging from 9.0±0 to 9.333±0.577) respectively (p<0.05). Staphylococcus aureus was highly sensitive to the extract, with a MIC value of 18.75 mg/mL. Novelty and scientific contribution. This report confirmed the efficacy of the secondary metabolites of S. cerevisiae as a natural source of antioxidants and antimicrobials and suggest the possibility of employing them in drugs for the treatment of infectious diseases caused by the tested microorganisms.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

Makky

AlMatar

Mahmood

et al. 2021

Food Technol. Biotechnol. (Online)

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“…Some yeasts have been found to have antibacterial effects on E. coli, potentially through the production of antibacterial chemicals such killer toxins and organic acids in metabolism (Etienne‐Mesmin et al., 2011 ). We identified Kluyveromyces marxianus and Saccharomyces cerevisiae from koumiss and showed that their antibacterial components were effective against E. coli O8 (Chen et al., 2017 , 2019 ). In conclusion, four antibacterial compounds derived from koumiss yeasts had better antibacterial effects against three Gram‐negative, three Gram‐positive bacteria, and five E. coli strains, indicating that they had a broad antibacterial spectrum and could be used as broad‐spectrum antibacterial agents.…”

Section: Antibacterial Spectrummentioning

confidence: 99%

Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

Afzaal

Saeed

Anjum

et al. 2021

Food Science & Nutrition

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Fermented dairy products have long been known to be a significant component of our nutritious diet, and their therapeutic properties have been recognized since ancient civilization. Evidence suggests that fermented dairy products were produced from about 10,000 BC. Fermentation involves the natural functions of good microbes and their enzymes that can change food into nontoxic foodstuffs with pleasant aroma, taste, texture, and nutrients (Gadaga et al., 1999;Man & Xiang, 2021). A wide range of

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“…Some probiotics, including B. bifidum ( Kawasaki et al, 2009 ) and Lactobacillus johnsonii ( Pridmore et al, 2008 ), are known to produce hydrogen peroxide, which can react with O 2 − and/or iron in pathogenic cells to form toxic hydroxyl radicals which results in cell death ( Clifford and Repine, 1982 ). A probiotic S. cerevisiae isolated from Koumiss has been shown to inhibit E. coli by producing citric acid and propionic acid, which disintegrate the cell membrane and increase cell permeability ( Chen et al, 2017 ). Certain S. cerevisiae strains have been shown to produce killer toxin KHS which inhibits the growth of pathogenic bacteria and yeast ( Goto et al, 1991 ; Younis et al, 2017 ).…”

Section: Probiotic Effector Molecules That Modulate Host Microbiotamentioning

confidence: 99%

Probiotic Effector Compounds: Current Knowledge and Future Perspectives

et al. 2021

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Understanding the mechanism behind probiotic action will enable a rational selection of probiotics, increase the chances of success in clinical studies and make it easy to substantiate health claims. However, most probiotic studies over the years have rather focused on the effects of probiotics in health and disease, whereas little is known about the specific molecules that trigger effects in hosts. This makes it difficult to describe the detailed mechanism by which a given probiotic functions. Probiotics communicate with their hosts through molecular signaling. Meanwhile, since the molecules produced by probiotics under in vitro conditions may differ from those produced in vivo, in vitro mechanistic studies would have to be conducted under conditions that mimic gastrointestinal conditions as much as possible. The ideal situation would, however, be to carry out well-designed clinical trials in humans (or the target animal) using adequate quantities of the suspected probiotic molecule(s) or adequate quantities of isogenic knock-out or knock-in probiotic mutants. In this review, we discuss our current knowledge about probiotic bacteria and yeast molecules that are involved in molecular signaling with the host. We also discuss the challenges and future perspectives in the search for probiotic effector molecules.

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Effects of antibacterial compounds produced by Saccharomyces cerevisiae in Koumiss on pathogenic Escherichia coli Os and its cell surface characteristics

Cited by 13 publications

References 21 publications

Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

Nutritional and ethnomedicinal scenario of koumiss: A concurrent review

Probiotic Effector Compounds: Current Knowledge and Future Perspectives

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