Potential probiotic characterization and effect of encapsulation of probiotic yeast strains on survival in simulated gastrointestinal tract condition

Suvarna, Surajvanshikumar; Dsouza, Janice; Ragavan, Mangala Lakshmi; Das, Nilanjana

doi:10.1007/s10068-018-0310-8

Cited by 56 publications

(39 citation statements)

References 23 publications

(20 reference statements)

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“…In vitro autoaggregation can be influenced by duration of incubation used during analysis to separate aqueous and n-hexadecane phase (Gil-Rodríguez, Carrascosa, & Requena, 2015). On the other hand, yeasts auto-aggregation has been reported to be strainspecific (Gil-Rodríguez et al, 2015;Suvarna et al, 2018). Therefore, variations of auto-aggregation in the current study was likely due to these factors which have similarly been reported by Fadda et al (2017) using similar strains.…”

Section: Auto-aggregationsupporting

confidence: 76%

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Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties

Gut

Vasiljevic

Yeager

et al. 2019

Journal of Functional Foods

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Kefir is a mixed fermented product with numerous attributed health benefits due to presence of a complex culture composed of bacteria and yeasts in an exopolysaccharide matrix. This work aimed at isolating and identifying culturable yeast species from two types of traditional kefir grains and establishing some potential probiotic properties including survival in the gastrointestinal tract, auto-aggregation, hydrophobicity and hydrolytic enzymes production. All the isolates showed good survival rates in simulated gastrointestinal tract solution, with <0.5 log10 reduction. Kluyveromyces lactis was characterized with a high level of hydrophobicity (88.75%) but moderate auto-aggregation whereas S. unisporus showed moderate hydrophobicity and auto-aggregation. Indicator enteric bacteria adhered onto both viable and non-viable yeast isolates and controls. In comparison to Saccharomyces boulardii strains used as controls, both kefir yeast strains showed low alpha hemolytic and proteolytic activities, but exhibited no phospholipase activity. Kluyveromyces lactis and Saccharomyces unisporus isolated, were identified on the basis of 26s rDNA and ITS region sequencing. Overall, the yeast isolates showed some potential probiotic properties.

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Section: Auto-aggregationsupporting

confidence: 76%

“…Formation of cell aggregates provides shielding to cells in the center against harmful environmental conditions (Suvarna, Dsouza, Ragavan, & Das, 2018). In vitro autoaggregation can be influenced by duration of incubation used during analysis to separate aqueous and n-hexadecane phase (Gil-Rodríguez, Carrascosa, & Requena, 2015).…”

Section: Auto-aggregationmentioning

confidence: 99%

Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties

Gut

Vasiljevic

Yeager

et al. 2019

Journal of Functional Foods

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“…Moreover, S. boulardii is an acid-tolerant yeast that secretes some distinct physiologically active factors. Some recent studies have demonstrated that S. boulardii appears to be more resistant than the S. cerevisiae strain when exposed to a simulated gastric environment (8,9). S. boulardii is the only probiotic yeast whose effect has been evaluated in double-blind clinical studies.…”

Section: Introductionmentioning

confidence: 99%

“…Importantly, S. boulardii has demonstrated clinical and experimental effectiveness in gastrointestinal diseases with a predominant inflammatory component (5,10). For these unique characteristics, S. boulardii is widely used as a probiotic (8,11,12).…”

Section: Introductionmentioning

confidence: 99%

Identification and Growth Characterization of a Novel Strain of Saccharomyces boulardii Isolated From Soya Paste

et al. 2020

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The nonpathogenic yeast Saccharomyces boulardii (Sb) has beneficial effects on the human intestine, and thus has been prescribed as probiotics for the treatment of diarrhea and gastrointestinal diseases. This is the only commercialized yeast with the purpose of being used as human medicine. Currently, little is known about their multiple mechanisms of actions. The S. boulardii yeast strain is isolated and identified by using the BIOLOG TM microarray identification system and morphologically. To understand its functional roles, the present study investigates the ability of this yeast to tolerate different concentrations of bile salt up to 2.5%, cell hydrophobicity, antioxidants, autoaggregation activity, and simulated gastrointestinal digestion. The effect of temperatures (up to 50 • C), pH (up to 8.0), and salinity (at best 7%) was also monitored on the growth and survival of the yeast cell. The physicochemical analyses revealed that S. boulardii could survive in stomach conditions at pH 2.5, temperature 37 • C, and 2% bile salt. Antibiotic susceptibility of S. boulardii was carried out using commercial antibiotic discs. The antimicrobial activity of the isolated S. boulardii against bacterial pathogens related to diarrhea diseases was in-vitro determined by the Well Diffusion method. The biosafety assay findings also claimed S. boulardii could be a potential probiotic. The experimental findings suggest that the isolated S. boulardii possesses excellent probiotic capacities as a biotherapeutic agent for antidiarrheal and gastrointestinal disorders.

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“…New species of probiotics are constantly being identified (Gotcheva et al, 2002). Although most studies and applications of microbial benefits have focused on lactic acid bacteria (LAB), considerable efforts have also beeen directed towards researching yeasts for their beneficial effects (Muccilli & Restuccia, 2015;Suvarna et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Characterization and comparison of yeasts from different sources for some probiotic properties and exopolysaccharide production

2019

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A total of 134 strains of yeasts isolated from fruits and vegetables (certain berry fruits, apples, pomegranates, carrots and grapes), free-range chicken feces and dairy products, and from 10 commercial yeast preparations were identified and subjected to analyses to determine their in vitro probiotic properties. Based on 26S rRNA sequence analysis all ten isolates from commercial products were identified as Saccharomyces cerevisiae, and the natural isolates as Candida corpophila, Candida diddensiae, Clavispora lusitaniae, Hanseniaspora opuntiae, Hanseniaspora uvarum, Kazachstania bovina, Kluyveromyces marxianus, Metschnikowia. pulcherrima, Metschnikowia sp., Meyerozyma carribbica, Pichia kluyveri and Wickerhamomyces anomalus. All isolates were found to be resistant to simulated gastric juice at pH 2.5 for 2 h and were able to grow at both 30 and 37 °C. The exopolysaccharide (EPS) production of isolates from commercial preparations and from natural sources varied between 249-275.22 and 27.95-272.22 mg/L, respectively. Two of the natural isolates had levels of EPS production comparable to the natural strains (S. cerevisiae T8-3C and S. cerevisiae P25-1) with 264.63 and 272.53 mg/L, respectively. Osolates were also investigated for autoaggregation and coaggregation abilities. The highest coaggregation ability was determined for the Saccharomyces cerevisiae P25-1 strain against Staphylococcus aureus (ATCC 25923).

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Potential probiotic characterization and effect of encapsulation of probiotic yeast strains on survival in simulated gastrointestinal tract condition

Cited by 56 publications

References 23 publications

Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties

Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties

Identification and Growth Characterization of a Novel Strain of Saccharomyces boulardii Isolated From Soya Paste

Characterization and comparison of yeasts from different sources for some probiotic properties and exopolysaccharide production

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