In vitro assessment for the probiotic potential of Pichia kudriavzevii

,; Ganapathiwar, Swaruparani

doi:10.6026/97320630019441

Cited by 6 publications

(4 citation statements)

References 20 publications

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“…The three yeast species identified in this study (P. kudriavzevii, R. mucilaginosa, and C. tropicalis) have also been reported in the ruminal microbiota analysis of cattle fed with tropical forages (Abrão et al 2014, Fernandes et al 2019). The species detected most frequently in the present study was P. kudriavzevii, which is an ambiguous species present in natural environments and occurs in traditionally fermented foods and drinks on different continents, contributing to the production of flavor compounds and exhibits probiotic properties (Chu et al 2023;Ganapathiwar et al 2023). This yeast has a high tolerance to ethanol, pH, high temperature, hyperosmotic stress and lignocellulosic inhibitors, which are notable characteristics for industrial applications (Mukherjee et al 2017).…”

Section: Discussionmentioning

confidence: 77%

Yeasts isolated from bovine rumen selected to degrade lignocellulosic roughage

DUARTE,

LIMA,

NERE

et al. 2024

Biodiversitas

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Abstract. Duarte ER, Lima SM, Nere JC, Freitas CES, Maia HAR, Júlio ADL, Abrão FO, Alves JMS, Santos VLD, Geraseev LC, Cota J. 2024. Yeasts isolated from bovine rumen selected to degrade lignocellulosic roughage. Biodiversitas 25: 1159-1166. Commercial yeast strains are viable alternatives to chemical additives in ruminants; however, they are not self to the rumen ecosystem. The present study was conducted to compare the degradation of Urochloa decumbens (Stapf) R.D.Webster (UD) hay and sugarcane bagasse (SB) by eight selected yeast strains, naturally present in the rumen cows and control without microorganisms. Eight yeast isolates that showed >6 log CFU per mL of ruminal fluid were selected and identified as four Pichia kudriavzevii isolates, three Rhodotorula mucilaginosa isolates and one Candida tropicalis isolate, according to their morphological and physiological characteristics and by analyses of the D1 - D2 variable domain sequences of the 28S rRNA gene. The strain V5 (R. mucilaginosa) showed higher cell biomass production than other strains of this species in fermentations with UD (P<0.05). Two isolates of Pichia kudriavzevii (V10 and V62) and one of R. mucilaginosa (V5) promoted a higher reduction of dry matter (DM) of UD than other yeast. The strain V5 was also the most efficient to reduce DM of SB (P <0.05). These selected yeasts could represent a potential alternative for use in animal diets and for industrial applications.

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Section: Discussionmentioning

confidence: 77%

Yeasts isolated from bovine rumen selected to degrade lignocellulosic roughage

DUARTE,

LIMA,

NERE

et al. 2024

Biodiversitas

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“…Acid and bile resistances were determined as reported previously [26]. Briefly, each isolate (Y1, LAB1 and LAB2) was collected from a18 h culture in YPD for Y1 or MRS for LAB strains at 37 • C. The cell suspensions were washed with PBS and resuspended in 5 mL PBS plus HCl (pH = 3.0) or PBS plus 0.3% w/v bile salts (Sigma Aldrich St. Louis, MO, USA), so as to have an initial cell density of 10 8 -10 9 cells/mL.…”

Section: Probiotic Evaluation 241 Acid and Bile Salt Tolerancementioning

confidence: 99%

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

Maione,

Imparato,

Buonanno

et al. 2024

Foods

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Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.

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“…Pichia sp. This genus has a probiotic potential among non-Saccharomyces yeasts [56,57]. Pichia probiotics are mostly obtained from food fermentation and have been shown to be able to thrive in gastrointestinal tracts.…”

Section: Yeast "New" Strains As Probiotics: Myth or Reality?mentioning

confidence: 99%

Probiotic yeasts: a developing reality?

Tullio

2024

Preprint

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Yeasts are gaining increasing attention for their potential health benefits as probiotics in recent years. Researchers are actively searching for new yeast strains with probiotic properties (i.e, Debaryomyces hansenii; Kluyveromyces marxianus; Yarrowia lipolytica; Pichia hudriavzevii; Torulaspora delbrueckii) from various sources, including traditional fermented foods, the human gut, and the environment. This exploration is expanding the pool of potential probiotic yeasts beyond the well-studied Saccharomyces boulardii. Research suggests that specific yeast strains possess properties that could be beneficial for managing conditions like inflammatory bowel disease, irritable bowel syndrome, skin disorders and allergy. Additionally, probiotic yeasts may compete with pathogenic bacteria for adhesion sites and nutrients, thereby inhibiting their growth and colonization. They might also produce antimicrobial compounds that di-rectly eliminate harmful bacteria. To achieve these goals, the approach that uses probiotics for human health is changing. Next-generation yeast probiotics are emerging as a powerful new approach in the field of live biotherapeutics. By using genetic engineering, scientists are able to give these tools specialized capabilities. However, most research on these probiotic yeasts is still in its early stages, and more clinical trials are needed to confirm their efficacy and safety for various health condi-tions. This review could provide a brief overview of the situation in this field.

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In vitro assessment for the probiotic potential of Pichia kudriavzevii

Cited by 6 publications

References 20 publications

Yeasts isolated from bovine rumen selected to degrade lignocellulosic roughage

Yeasts isolated from bovine rumen selected to degrade lignocellulosic roughage

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

Probiotic yeasts: a developing reality?

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