Evaluation of probiotic potential of yeasts isolated from traditional cheeses manufactured in Serbia and Croatia

Abstract

Aim:The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia.Materials and Methods:Twelve yeast strains isolated from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated.Results:The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit (Δ log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemically-simulated conditions of gastric juice and upper intestinal tract. It was demonstrated that the strains K. lactis ZIM 2408 and ZIM2441 and Saccharomyces cerevisiae ZIM 2415 were highly adhesive to Caco-2 cells, while strains K. lactis ZIM 2408 and Debaryomyces hansenii ZIM 2415 exhibit the highest adhesion percentage to HT29-MTX cells. All strains significantly (P < 0.0001) decreased the proliferation of GALT cells, suggesting the possible strain-specific immunomodulatory potential of the isolates.Conclusion:The dairy yeast isolates exhibit strain-specific probiotic properties, particularly the strain K. lactis ZIM 2408, which appears to be the best probiotic candidate in terms of all three criteria. Taking into account their immunomodulatory potential, the yeast isolates could be further tested for specific probiotic applications and eventually included in functional food formulated for patients suffering from diseases associated with an increased inflammatory status.

Evaluating the probiotic and therapeutic potentials of Saccharomyces cerevisiae strain (OBS2) isolated from fermented nectar of toddy palm

“…Similarly, these isolates have shown strong adhesive property to human intestinal cells (Caco-2). This finding is in accordance with Zivkovic et al (2015), where the probiotic organism adhesion is more than 40 cells to intestinal cells (Caco-2).…”

Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium

“…Although the three tested yeasts tended to follow the same trend in both of the intestinal cell lines, they exhibited a lower percentage of adhesion to the mucus-producing cell line HT29-MTX. These results are in agreement with Zivkovic et al [ 10 ], who mentioned that, generally, yeasts isolated from traditional cheeses manufactured in Serbia and Croatia show better adhesion to the Caco-2 cell line than to the HT29-MTX. They suggested that the presence of mucin hinders the availability of the cells as receptors for yeasts.…”

“…This strain has shown a beneficial effect on inflammatory bowel diseases such as Crohn’s disease [ 8 ] by impacting the inflammatory cytokine production of the intestinal epithelial cells [ 9 ]. Little is known about the interaction between non- Saccharomyces yeasts and the human microbiota, but other yeast species have been reported to have potential probiotic properties, including Debaryomyces hansenii , Kluyveromyces lactis , Yarrrowia lipolytica , and Issatchenkia occidentalis [ 10 , 11 , 12 ]. These species are frequently associated with dairy products such as raw-milk cheeses [ 13 , 14 ].…”

Biochemical characteristics, virulence traits and antifungal resistance of two major yeast species isolated from kefir: Kluyveromyces marxianus and Saccharomyces unisporus

“…Meanwhile, a short history of application of yeast probiotics in human medicinecompared to other probiotic microorganisms such as lactic acid bacteria and Bifidobacteriumwas not enough for in-depth exploration of their safety attributes in the host (Soccol et al 2010). An increasing number of studies have been suggested various yeast species as potential probiotics for human and animals focusing on their health benefits; to this end, the systematic and rational evaluation of their virulence traits is of importance to reduce the future risks associated with yeast probiotics (Rima et al 2012;Zivkovi c et al 2015). A lack of probiotic yeast strains than bacterial strains reflects the scarcity of relevant studies, rather than the rarity of such yeasts (Czerucka et al 2007;Soccol et al 2010).…”