Yeast Mycocins: a great potential for application in health

Nascimento, Bruna Larissa; Delabeneta, Mateus F; Rosseto, Lana Rubia B; Junges, Daniele Schaab Boff; Paris, A.; Persel, Cristiane; Gandra, Rinaldo Ferreira

doi:10.1093/femsyr/foaa016

Cited by 16 publications

(10 citation statements)

References 48 publications

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“…Also, mycocins interfere with the synthesis of genetic material and consequently with cell division, producing the known killer phenomenon. 41,42 Banjara et al (2016) 41 observed the production of mycocins by DH strains which were able to inhibit Candida albicans and C. tropicalis yeasts, especially under pH conditions from 4.5 to 5.5 and temperatures from 25°C to 30°C. 41 In addition, Chen et al (2015) 43 studied the production of mycocins by KM at pH 2 and 8, and the inhibitory effect on Escherichia coli was mainly observed in a temperature range from 25°C to 45°C.…”

Section: Whey Fermentation Under Monoculture Modementioning

confidence: 99%

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Castillo

Tahmasbi

Pachapur

et al. 2021

J of Chemical Tech & Biotech

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BACKGROUND: Whey is one of the main agro-industrial by-products generated in the production of cheese. It is a residue with low pH and high content of organic and inorganic compounds, such as lactose, proteins, and minerals that can be used as nutrients in fermentation. The aim of the present study was to produce biomolecules with aroma and flavor properties by whey fermentation using Kluyveromyces marxianus (KM) and Debaryomyces hansenii (DH).RESULTS: These yeasts produced and accumulated in the culture broth aroma and flavor compounds, the main ones being ethanol, glycerol, propanoic acid, dihydroxyacetone, methionol, isopentanol, and 2-phenylethanol (2PE). This last one was retained as the target biomolecule, because of its potential to be commercialized industrially. Both yeasts were able to metabolize L-phenylalanine (Lphe) to produce 2PE, in monoculture and co-culture modes. When yeasts were used under monoculture mode, KM produced the highest 2PE concentration 82 ± 28 mg/L under aerobic fermentation, with yield of 0.16 ± 0.08 g 2PE /g Lphe and a productivity of 0.86 ± 0.18 mg 2PE /L*h at a fermentation time of 96 h. Whereas in co-culture mode the 2PE yield was 0.38 g 2PE /g Lphe , twice as high as the maximum yield for monocultures. This yield corresponded to a productivity of 1.93 ± 0.02 mg 2PE /L*h. CONCLUSION: The whey fermentation using KM and DH in co-culture mode is technically feasible. The KM yeast is apparently dominant and the co-culture of both yeasts led to increase in the 2PE yield and the productivity. The faster kinetics of KM quickly induced substrate starvation triggering early production and accumulation of 2PE.

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Section: Whey Fermentation Under Monoculture Modementioning

confidence: 99%

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Castillo

Tahmasbi

Pachapur

et al. 2021

J of Chemical Tech & Biotech

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“…Some authors conclude the mycocins can be are studied as new molecules and potential candidates to develop new antifungal due to their broad spectrum of action (Aloui et al, 2015;Paris et al, 2016). Nascimento et al, (2020) reported that mycocins have an antimicrobial action, and are minimally toxic to human cells. Junges et al (2020) confirmed this low toxicity of mycocins, by the cytotoxicity tests in Artemia salina Leach.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

et al. 2021

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Staphylococcus aureus is among the major pathogens involved in food poisoning, and meat contaminated with S. aureus coagulase positive is considered a public health risk because the bacterium is resistant to several conventional antimicrobials. Mycocins are substances produced by yeasts that secrete glycoproteins, which can also be called toxin killers, they have an inhibitory action on other microorganisms. The Wickerhamomyces anomalus, is one of the microorganisms capable of producing these mycocins, resulting in the action of disturbances on the cell wall of the pathogen causing deleterious effects. This work aims to evaluate the antimicrobial activity of the mycocins produced by W. anomalus WA45 against the 29 strains of S. aureus coagulase positive isolated from bovine, porcine and chicken meat and 1 standard strain. The antimicrobial action of the mycocins present on the culture supernatant of W. anomalus WA45 was tested by microdilution and the results were satisfactory, since 100% inhibition of strains of S. aureus coagulase positive. We concluded that the mycocins present in the supernatant of W. anomalus WA45 showed antimicrobial action, being candidates for the development of new products for the biocontrol and bioconservation of meat.

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“…O pH inicial do gel T1 foi de 5.8, o gel T2 apresentou pH 5.7, enquanto o gel C+ e Capresentaram ambos pH de 6.0. Isso se deve ao fato de que as micocinas possuem característica ácida, aproximadamente pH 4.7 [15,24,53] e sua incorporação desencadeou uma pequena variação de pH na formulação quando comparada aos controles (Figura 3). Durante este estudo, o pH evidenciou variações mínimas de acordo com o esperado.…”

Section: Ciclo Gelo/degelounclassified

“…No que se refere à aplicação industrial, a levedura W. anomalus possui vasto potencial biotecnológico entre a indústria; em fermentações, é utilizada como biocontrole por competição com leveduras e fungos indesejáveis, sendo essa sua aplicação mais estudada [12,22]. Assim, as micocinas produzidas por W. anomalus são consideradas substâncias naturais de baixa toxicidade em células humanas, sendo fortes candidatas ao desenvolvimento de novos antimicrobianos com grande potencial de aplicação e interesse para a indústria farmacêutica [15,23,24].…”

Section: Introductionunclassified

Conservação de formulação tópica utilizando micocinas produzidas por Wickerhamomyces anomalus

Martelli

Silva²,

Vieira³

et al. 2022

Sci. Plena

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Após relatos de reações adversas e desregulação endócrina causada por alguns conservantes como os parabenos, amplamente utilizados em formulações tópicas e medicamentos, a indústria cosmética e farmacêutica enfrenta a falta considerável de agentes antimicrobianos com menor toxicidade, desencadeando o interesse na busca pelo desenvolvimento de novos sistemas conservantes seguros e eficazes. Substâncias naturais com amplo espectro de atividade antimicrobiana são alternativas interessantes para a pesquisa de novos conservantes. As micocinas são substâncias naturais produzidas por leveduras killer, que possuem potencial de inibir bactérias e fungos com amplo espectro de ação, baixa toxicidade e baixa probabilidade de indução de resistência microbiana. O objetivo deste trabalho foi de verificar a atividade conservante de micocinas produzidas por Wickerhamomyces anomalus quando incorporadas em gel dermatológico. Realizaram-se ensaios de determinação de β-glucanases, ensaio de microdiluição, Challenge Test para avaliar a eficácia de ação conservante, análise de estabilidade e teste de irritabilidade de membrana. O sobrenadante WA92 apresentou atividade de β-glucanases de 3,80 U/mg e inibição frente a todos os microrganismos padrão testados em microdiluição. No Challenge Test, os critérios de eficácia conservante foram cumpridos para bactérias, fungo filamentoso e leveduriforme. Os resultados compreenderam uma formulação gel estável e não irritante utilizando micocinas como conservante em diferentes concentrações, a avaliação de estabilidade por meio de viscosidade, densidade e pH e estimativa da capacidade conservante das micocinas, incluindo comparações com conservantes comumente utilizados foram apresentados neste estudo.

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Yeast Mycocins: a great potential for application in health

Cited by 16 publications

References 48 publications

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

Conservação de formulação tópica utilizando micocinas produzidas por Wickerhamomyces anomalus

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