Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities

Sadeghi, Alireza; Ebrahimi, Maryam; Shahryari, Sara; Kharazmi, Mohammad Saeed; Jafari, Seid Mahdi

doi:10.1016/j.tifs.2022.08.018

Cited by 28 publications

(11 citation statements)

References 156 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fungal probiotics is one of the developing fields today (Shruthi et al 2022 ), and among them, yeasts represent a huge and diversified group that attracting and expanding the attention of researchers and industries. Although only limited probiotic yeasts have been verified for human or industrial use ( Saccharomyces boulardii and Kluyveromyces fragilis B0399) other non- Saccharomyces , non -Kluyveromyces genera such as Pichia , Yarrowia and Meyerozyma are successfully tested (Agarbati et al 2021 ; Sadeghi et al 2022 ). Based on this, probiotic yeasts are becoming increasingly important both in the world of research and in the market by virtue of their potential multifactorial role for the biofortification of foods, for the biological control of pathogens and spoilage microorganisms, for the degradation of antinutrients and for the promotion and exaltation of the sensorial characteristics of the finished product.…”

Section: Introductionmentioning

confidence: 99%

Agro-ecosystem of honeybees as source for native probiotic yeasts

Agarbati,

Moretti,

Canonico

et al. 2024

World J Microbiol Biotechnol

View full text Add to dashboard Cite

Probiotic microorganisms are used to improve the health and wellness of people and the research on this topic is of current relevance and interest. Fifty-five yeasts, coming from honeybee’s ecosystem and belonging to Candida, Debaryomyces, Hanseniaspora, Lachancea, Metschnikowia, Meyerozyma, Starmerella and Zygosacchromyces genera and related different species, were evaluated for the probiotic traits. The resistance to gastrointestinal conditions, auto-aggregation, cell surface hydrophobicity or biofilm formation abilities as well as antimicrobial activity against common human pathogenic bacteria were evaluated. The safety analysis of strains was also carried out to exclude any possible negative effect on the consumer’s health. The influence of proteinase treatment of living yeasts and their adhesion to Caco-2 cells were also evaluated. The greatest selection occurred in the first step of survival at the acidic pH and in the presence of bile salts, where more than 50% of the strains were unable to survive. Equally discriminating was the protease test which allowed the survival of only 27 strains belonging to the species Hanseniaspora guilliermondii, Hanseniaspora uvarum, Metschnikowia pulcherrima, Metschnikowia ziziphicola, Meyerozyma caribbica, Meyerozyma guilliermondii, Pichia kluyveri, Pichia kudriavzevii and Pichia terricola. An integrated analysis of the results obtained allowed the detection of seven yeast strains with probiotic aptitudes, all belonging to the Meyerozyma genus, of which three belonging to M. guillermondii and four belonging to M. caribbica species.

show abstract

Section: Introductionmentioning

confidence: 99%

Agro-ecosystem of honeybees as source for native probiotic yeasts

Agarbati,

Moretti,

Canonico

et al. 2024

World J Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…Nevertheless, not only the high levels of microorganisms to be ingested, but also the survival in the gastrointestinal tract due to their resistance to acids and bile salts and adhesion to enterocytes are required to be considered appropriate probiotics [ 7 , 10 ]. Additionally, nutraceutical abilities and control of foodborne bacteria and fungi have to be evaluated in these microorganisms [ 11 ], with the ability to play a further positive role beyond the probiotic effects.…”

Section: Introductionmentioning

confidence: 99%

“…Apart from the probiotic potential, the postbiotic effect can be understood as positive attributes rendered by microbial bioactive compounds, instead of the activity performed directly by the microorganisms in the body [ 11 ]. In contrast to probiotics, the microorganisms do not have to be alive or functional after their intake because the functional effect is exerted by the generated compounds in the foodstuffs.…”

Section: Introductionmentioning

confidence: 99%

Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages

Álvarez,

Andrade,

Cebrián

et al. 2023

Microorganisms

View full text Add to dashboard Cite

The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established. Nonetheless, their applications as probiotic agents have not been elucidated in such products yet, despite their promising functional features. Thus, it should be interesting to evaluate the probiotic potential of native Debaryomyces hansenii isolates from dry-fermented sausages and their application in the meat industry, because it is the most frequently isolated yeast species from these foodstuffs and its probiotic effects for animals as well as its possible probiotic activity for human beings have been demonstrated. Within the functional ability of foodborne yeasts, anti-inflammatory, antioxidant, antimicrobial, antigenotoxic, and immunomodulatory properties have been reported. Similarly, the use of dry-fermented sausages as vehicles for probiotic moulds remains a challenge because the survival and development of moulds in the gastrointestinal tract are still unknown. Nevertheless, some moulds have been isolated from faeces possibly from their spores as a form of resistance. Additionally, their beneficial effects on animals and humans, such as the decrease in lipid content and the anti-inflammatory activity, have been reported, although they seem to be more related to their postbiotic capacity due to the generated bioactive compounds with profunctional attributes than to their role as probiotics. Therefore, further studies providing knowledge useful for generating dry-fermented sausages with improved functionality are fully necessary.

show abstract

“…1,2 Meanwhile, yeast is often used to build cell factories to produce various chemicals or nutrient substances. 3,4 Efficiencies of cell proliferation and product accumulation may be impacted by the stressful environments encountered by cells during fermentation. 5,6 Previous research demonstrated that salt stress enhanced unsaturated fatty acid production in Zygosaccharomyces rouxii, and cells were more tolerant to salt when supplemented with unsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

“…During the fermentation of foods and beverages, like wine, beer and cheese, aromatic chemicals are created in large part as a result of yeast growth 1,2 . Meanwhile, yeast is often used to build cell factories to produce various chemicals or nutrient substances 3,4 . Efficiencies of cell proliferation and product accumulation may be impacted by the stressful environments encountered by cells during fermentation 5,6 .…”

Section: Introductionmentioning

confidence: 99%

Engineering the synthesis of unsaturated fatty acids by introducing desaturase improved the stress tolerance of yeast

Wang,

Hao,

Jiao

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDYeast is often used to build cell factories to produce various chemicals or nutrient substances, which means the yeast has to encounter stressful environments. Previous research reported that unsaturated fatty acids were closely related to yeast stress resistance. Engineering unsaturated fatty acids may be a viable strategy for enhancing the stress resistance of cells.RESULTSIn this study, two desaturase genes, OLE1 and FAD2 from Z. rouxii, were overexpressed in S. cerevisiae to determine how unsaturated fatty acids affect cellular stress tolerance of cells. After cloning and plasmid recombination, the recombinant S. cerevisiae cells were constructed. Analysis of membrane fatty acid contents revealed that the recombinant S. cerevisiae with overexpression of OLE1 and FAD2 genes contained higher levels of fatty acids C16:1 (2.77 times), C18:1 (1.51 times) and C18:2 (4.15 times) than the wild‐type S. cerevisiae pY15TEF1. In addition, recombinant S. cerevisiae cells were more resistant to multiple stresses, and exhibited improved membrane functionality, including membrane fluidity and integrity.CONCLUSIONThese findings demonstrated that strengthening the expression of desaturases was beneficial to stress tolerance. Overall, this study may provide a suitable means to build a cell factory of industrial yeast cells with high tolerance during biological manufacturing. © 2023 Society of Chemical Industry.

show abstract

Food applications of probiotic yeasts; focusing on their techno-functional, postbiotic and protective capabilities

Cited by 28 publications

References 156 publications

Agro-ecosystem of honeybees as source for native probiotic yeasts

Agro-ecosystem of honeybees as source for native probiotic yeasts

Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages

Engineering the synthesis of unsaturated fatty acids by introducing desaturase improved the stress tolerance of yeast

Contact Info

Product

Resources

About