Starvation Response of<i>Saccharomyces cerevisiae</i>Grown in Anaerobic Nitrogen- or Carbon-Limited Chemostat Cultures

Thomsson, Elisabeth; Gustafsson, Lena; Larsson, Christer

doi:10.1128/aem.71.6.3007-3013.2005

Cited by 42 publications

(37 citation statements)

References 30 publications

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“…The first step toward this goal is a better knowledge of S. boulardii sensitivity to environmental conditions in the gastrointestinal tract. Although a number of studies have been carried out to determine the viability conditions of the Saccharomyces cerevisiae strains as an alimentary product (Bai et al, 2004;Bjorkqvist et al, 1997;Osorio et al, 2005;Thomsson et al, 2005), very few data are available concerning S. boulardii (Edwards-Ingram et al, 2007;Fietto et al, 2004). It is important to note that despite being a subtype of the S. cerevisiae yeast species known as S. cerevisiae Hansen CBS 5926, S. boulardii is clearly distinguishable from S. cerevisiae and possesses strain-specific beneficial properties (Posteraro et al, 2005).…”

mentioning

confidence: 99%

Influence of pH conditions on the viability of Saccharomyces boulardii yeast

Graff¹,

Chaumeil²,

Boy³

et al. 2008

J. Gen. Appl. Microbiol.

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confidence: 99%

Influence of pH conditions on the viability of Saccharomyces boulardii yeast

Graff¹,

Chaumeil²,

Boy³

et al. 2008

J. Gen. Appl. Microbiol.

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“…One of the environmental transitions that lead to ESR is starvation, in particular, nitrogen starvation (15). Transcriptomic responses, under nutrient-limiting conditions, have also been studied with cultures growing in chemostats, under highly controlled conditions with a single factor of variation (7,31,33,35,40). These cultures do not show many of the dramatic changes in gene expression due to starvation because, under these conditions, the cells seem to be "poor" but not "starving" (8).…”

mentioning

confidence: 99%

Transcriptional Response ofSaccharomyces cerevisiaeto Different Nitrogen Concentrations during Alcoholic Fermentation

Mendes‐Ferreira

Olmo

Garcı́a-Martı́nez

et al. 2007

Appl Environ Microbiol

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Gene expression profiles of a wine strain of Saccharomyces cerevisiae PYCC4072 were monitored during alcoholic fermentations with three different nitrogen supplies: (i) control fermentation (with enough nitrogen to complete sugar fermentation), (ii) nitrogen-limiting fermentation, and (iii) the addition of nitrogen to the nitrogen-limiting fermentation (refed fermentation). Approximately 70% of the yeast transcriptome was altered in at least one of the fermentation stages studied, revealing the continuous adjustment of yeast cells to stressful conditions. Nitrogen concentration had a decisive effect on gene expression during fermentation. The largest changes in transcription profiles were observed when the early time points of the N-limiting and control fermentations were compared. Despite the high levels of glucose present in the media, the early responses of yeast cells to low nitrogen were characterized by the induction of genes involved in oxidative glucose metabolism, including a significant number of mitochondrial associated genes resembling the yeast cell response to glucose starvation. As the N-limiting fermentation progressed, a general downregulation of genes associated with catabolism was observed. Surprisingly, genes encoding ribosomal proteins and involved in ribosome biogenesis showed a slight increase during N starvation; besides, genes that comprise the RiBi regulon behaved distinctively under the different experimental conditions. Here, for the first time, the global response of nitrogen-depleted cells to nitrogen addition under enological conditions is described. An important gene expression reprogramming occurred after nitrogen addition; this reprogramming affected genes involved in glycolysis, thiamine metabolism, and energy pathways, which enabled the yeast strain to overcome the previous nitrogen starvation stress and restart alcoholic fermentation.

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Section: Discussionmentioning

confidence: 99%

“…Although a number of studies have been carried out to determine the viability conditions of the Saccharomyces cerevisiae strains as an alimentary product, [15][16][17][18] very few data are available concerning S. boulardii. 14) It is important to note that despite being a subtype of S. cerevisiae yeast species known as S. cerevisiae Hansen CBS 5926, S. boulardii is clearly distinguishable from S. cerevisiae and possesses strain-specific beneficial properties.…”

Section: Discussionmentioning

confidence: 99%

Formulations for Protecting the Probiotic Saccharomyces boulardii from Degradation in Acidic Condition

Graff

Chaumeil

Boy

et al. 2008

Biological & Pharmaceutical Bulletin

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Saccharomyces boulardii is a nonpathogenic yeast with proven health benefits, some of them depending on its viability. However, the living yeast is sensitive to environmental conditions and its viability is less than 1% in the faeces after oral administration. Therefore, we assessed the survival conditions of S. boulardii in aqueous suspension and in its freeze-dried form and we formulated microspheres with the former and tablets with the latter in order to preserve the viability of the probiotic. While the viability of the yeast in aqueous suspension could be maintained for one year at ؊20°C and ؉5°C, increasing the temperature led to almost total mortality within 14 d at ؉40°C and 4 d at ؉60°C. The viability of the freeze-dried yeast was preserved for one year at ؉25°C without moisture. With 75% relative humidity, the mortality was significant at 28 d at ؉25°C and almost total within 1 d at ؉60°C. In vitro, whereas less than 1% of non-encapsulated or non-tabletted S. boulardii survived after 120 min at pH 1.1, both formulations in microspheres and direct compression enabled to protect the yeast from degradation in HCl and to release it viable at pH 6.8. However, despite a similar release profile from both dosage forms, the compression led to a significant decrease in the viability of the freeze-dried yeast. In conclusion, although both formulations are efficient in protecting S. boulardii in acidic condition, microspheres provide a higher entrapment efficiency and a faster release of the viable probiotic in intestinal condition than matrix tablets.Key words microsphere; tablet; Saccharomyces boulardii; viability conditions; probiotic Biol. Pharm. Bull. 31(2) 266-272 (2008) © 2008 Pharmaceutical Society of Japan * To whom correspondence should be addressed. e-mail: sandrine.graff@univ-paris5.ft Assessment of the Survival of S. boulardii under Different Handling/Storage Conditions Samples of freeze-dried yeast (batch 4) were stored at ϩ25 or ϩ60°C either under aerobic conditions with 75% humidity or with no relative humidity, respectively (using saturated NaCl solution to maintain a constant humidity within the enclosure, or silicate gel to maintain the enclosure without humidity) or anaerobic conditions (nitrogen) for one year. A control sample was stored in ambient conditions for one year (temperature between ϩ15 and ϩ35°C and relative humidity from 35 to 90%). At 0,1,4,7,14,28, 90, 180 d and one year, the freezedried yeast was sampled to evaluate its viability.Samples of the aqueous suspension (batch 1) were stored at Ϫ20, ϩ5, ϩ25, ϩ40 and ϩ60°C under aerobic or anaerobic conditions for one year. At the times cited above, the aqueous suspension was sampled to assess the yeast viability. All the experiments were carried out in triplicate.Determination of Viable Yeasts The viability of the yeast has been defined as the proportion of the cells that are capable of multiplication after incubation in standard microbiological conditions. It was evaluated after serial 10-fold dilutions by a plate culture method u...

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Starvation Response ofSaccharomyces cerevisiaeGrown in Anaerobic Nitrogen- or Carbon-Limited Chemostat Cultures

Cited by 42 publications

References 30 publications

Influence of pH conditions on the viability of Saccharomyces boulardii yeast

Influence of pH conditions on the viability of Saccharomyces boulardii yeast

Transcriptional Response ofSaccharomyces cerevisiaeto Different Nitrogen Concentrations during Alcoholic Fermentation

Formulations for Protecting the Probiotic Saccharomyces boulardii from Degradation in Acidic Condition

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