Influence of pH conditions on the viability of Saccharomyces boulardii yeast

Graff, Sandrine; Chaumeil, Jean‐Claude; Boy, Pierre; Laï-Kuen, René; Charrueau, Christine

doi:10.2323/jgam.54.221

Cited by 45 publications

(25 citation statements)

References 25 publications

(15 reference statements)

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“…Three other studies have investigated the influence of pH conditions on the viability of S. boulardii by plating (Fietto et al. 2004; Graff et al. 2008a,b).…”

Section: Discussionmentioning

confidence: 99%

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Quality control of fifteen probiotic products containing Saccharomyces boulardii

Vanhee

Goemé

Nelis

et al. 2010

Journal of Applied Microbiology

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Aims: The yeast Saccharomyces boulardii is used as a probiotic for the prevention and treatment of diarrhoea. In this study, the quality of 15 probiotic products containing S. boulardii was verified. Methods and Results: Using microsatellite typing, the identity of all Saccharomyces strains in the products was confirmed as S. boulardii. Additionally, solid‐phase cytometry (SPC) and a plate method were used to enumerate S. boulardii cells. SPC was not only able to produce results more rapidly than plating (4 h compared to 48 h) but the cell counts obtained with SPC were significantly higher than the plate counts. Finally, we found that <1% of the S. boulardii cells survived 120 min in gastric conditions and storage for 3 months at 40°C with 75% relative humidity. Conclusions: We developed a SPC method for the quantification of viable S. boulardii cells in probiotics. Additionally, we demonstrated that gastric conditions and storage have a marked effect on the viability of the yeast cells. Significance and Impact of the Study: To our knowledge, this is the first time SPC is used for the quality control of probiotics with S. boulardii. Additionally, we demonstrated the need for gastric protection and accurate storage.

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“…Three other studies have investigated the influence of pH conditions on the viability of S. boulardii by plating (Fietto et al. 2004; Graff et al. 2008a,b).…”

Section: Discussionmentioning

confidence: 99%

“…1991). This low survival rate is attributed to killing of S. boulardii cells during their transit through the gastro‐intestinal tract, especially in the stomach (Graff et al. 2008a,b).…”

Section: Introductionmentioning

confidence: 99%

Quality control of fifteen probiotic products containing Saccharomyces boulardii

Vanhee

Goemé

Nelis

et al. 2010

Journal of Applied Microbiology

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“…S. boulardii differs from other strains by several physiological and metabolic characteristics. For instance, the optimum growth temperature of S. boulardii is approximately 37°C, and other strains of S. cerevisiae prefer lower temperatures (between 30 and 33°C) for growth (21). In addition, S. boulardii is resistant to low pH and is highly tolerant to bile acids (22).…”

Section: Introductionmentioning

confidence: 99%

Saccharomyces boulardii Administration Changes Gut Microbiota and Reduces Hepatic Steatosis, Low - Grade Inflammation, and Fat Mass in Obese and Type 2 Diabetic db / db Mice

Everard

Matamoros

Geurts

et al. 2014

mBio

237

160

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Growing evidence shows that gut microbes are key factors involved in the regulation of energy homeostasis, metabolic inflammation, lipid metabolism, and glucose metabolism. Therefore, gut microbiota modulations caused by selectively fermented oligosaccharides or probiotic bacteria constitute an interesting target in the physiopathology of obesity. However, to date, no probiotic yeast has been investigated in this context. Therefore, our study aimed to evaluate the impact of the most-studied probiotic yeast (i.e., Saccharomyces boulardii Biocodex) on obesity and associated metabolic features, such as fat mass development, hepatic steatosis, and low-grade inflammation, in obese mice. S. boulardii was administered daily by oral gavage to leptin-resistant obese and type 2 diabetic mice (db/db) for 4 weeks. We found that S. boulardii-treated mice exhibited reduced body weight, fat mass, hepatic steatosis, and inflammatory tone. Interestingly, these effects of S. boulardii on host metabolism were associated with local effects in the intestine. S. boulardii increased cecum weight and cecum tissue weight but also induced dramatic changes in the gut microbial composition at the phylum, family, and genus levels. These gut microbiota changes in response to S. boulardii may also be correlated with the host metabolism response. In conclusion, this study demonstrates for the first time that S. boulardii may act as a beneficial probiotic treatment in the context of obesity and type 2 diabetes.

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“…1) Survives passage to its target organ (most commonly the colon): although much of the oral dose is destroyed (usually stool levels are 100-1000 times lower than the oral dose), surviving oral doses have been found to be effective (usually at levels over 10 8 organisms/gram stool) [Gorbach, 2000] 2) Survives at body temperature (37°C): unique advantage of being one of the few yeasts that do best at human body temperatures [Graff et al 2008b] 3) In lyophilized form, S. boulardii survives gastric acid and bile [Graff et al 2008b] 4) As is the case with all yeasts, S. boulardii is naturally resistant to antibiotics [Graff et al 2008b] 5) S. boulardii is resistant to proteolysis [Buts, 2009] 6) S. boulardii exists in the competitive milieu of the intestinal tract [Buts, 2009] 7) S. boulardii levels are higher in patients with disturbed intestinal microbiota (due to antibiotic exposure) compared to patients without antibiotic exposure [Klein et al 1993] 8) When given orally, achieves steady-state concentrations within three days and is cleared within 3-5 days after it is discontinued [Blehaut et al 1989;Elmer et al 1999b] 9) Some types of fiber (psyllium) increased S. boulardii levels by 22%, while other types of fiber (pectin) showed no effect.…”

Section: Properties Of Saccharomyces Boulardii Referencesmentioning

confidence: 99%

Efficacy and safety of the probiotic Saccharomyces boulardii for the prevention and therapy of gastrointestinal disorders

Kelesidis

Pothoulakis

2011

Therap Adv Gastroenterol

272

173

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Several clinical trials and experimental studies strongly suggest a place for Saccharomyces boulardii as a biotherapeutic agent for the prevention and treatment of several gastrointestinal diseases. S. boulardii mediates responses resembling the protective effects of the normal healthy gut flora. The multiple mechanisms of action of S. boulardii and its properties may explain its efficacy and beneficial effects in acute and chronic gastrointestinal diseases that have been confirmed by clinical trials. Caution should be taken in patients with risk factors for adverse events. This review discusses the evidence for efficacy and safety of S. boulardii as a probiotic for the prevention and therapy of gastrointestinal disorders in humans.

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Influence of pH conditions on the viability of Saccharomyces boulardii yeast

Cited by 45 publications

References 25 publications

Quality control of fifteen probiotic products containing Saccharomyces boulardii

Quality control of fifteen probiotic products containing Saccharomyces boulardii

Saccharomyces boulardii Administration Changes Gut Microbiota and Reduces Hepatic Steatosis, Low - Grade Inflammation, and Fat Mass in Obese and Type 2 Diabetic db / db Mice

Efficacy and safety of the probiotic Saccharomyces boulardii for the prevention and therapy of gastrointestinal disorders

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