A Tunable and Expandable Transactivation System in Probiotic Yeast Saccharomyces boulardii

2021 ◽  
Author(s):  
Suryang Kwak ◽  
Bejan Mahmud ◽  
Gautam Dantas
Keyword(s):  
Saccharomyces Boulardii ◽  
Probiotic Yeast

Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review

2020 ◽  
Vol 16 (8) ◽  
pp. 1163-1169
Author(s):  
Aziz Homayouni-Rad ◽  
Aslan Azizi ◽  
Parvin Oroojzadeh ◽  
Hadi Pourjafar
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Species ◽  
Human Life ◽  
Saccharomyces Boulardii ◽  
Biotechnological Products ◽  
Probiotic Yeast ◽  
Ancient Times ◽  
Main Components ◽  
Micro Organisms ◽  
Harmful Effects

Background: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Objective: Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast with extensive applications in the food and drug industries. However, certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms despite their widespread industrial usage. In this study, the application of K. marxianus in preparing food and the medicinal product was reviewed in terms of its beneficial or harmful effects. Methods: Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using “Probiotics”, “Yeast”, and “Kluyveromyces marxianus”. Results: The findings suggest that K. marxianus can be recognized as a probiotic yeast species. Conclusion: It can be concluded that K. marxianus may be considered as a probiotic micro organism with a variety of commercial and medical applications.

scholarly journals In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 674
Author(s):  
Jimmy G. Hernández-Gómez ◽  
Argelia López-Bonilla ◽  
Gabriela Trejo-Tapia ◽  
Sandra V. Ávila-Reyes ◽  
Antonio R. Jiménez-Aparicio ◽  
...  
Keyword(s):  
Bile Salt ◽  
High Performance ◽  
Probiotic Strain ◽  
Saccharomyces Boulardii ◽  
Bile Salt Hydrolase ◽  
Sodium Glycocholate ◽  
Probiotic Yeast ◽  
Probiotic Strains ◽  
Bsh Activity

Bile salt hydrolase (BSH) activity in probiotic strains is usually correlated with the ability to lower serum cholesterol levels in hypercholesterolemic patients. The objective of this study was the evaluation of BSH in five probiotic strains of lactic acid bacteria (LAB) and a probiotic yeast. The activity was assessed using a qualitative direct plate test and a quantitative high-performance thin- layer chromatography assay. The six strains differed in their BSH substrate preference and activity. Lactobacillus plantarum DGIA1, a potentially probiotic strain isolated from a double cream cheese from Chiapas, Mexico, showed excellent deconjugation activities in the four tested bile acids (69, 100, 81, and 92% for sodium glycocholate, glycodeoxycholate, taurocholate, and taurodeoxycholate, respectively). In the case of the commercial probiotic yeast Saccharomyces boulardii, the deconjugation activities were good against sodium glycodeoxycholate, taurocholate, and taurodeoxycholate (100, 57, and 63%, respectively). These last two results are part of the novelty of the work. A weak deconjugative activity (5%) was observed in the case of sodium glycocholate. This is the first time that the BSH activity has been detected in this yeast.

scholarly journals In Vitro Probitotic Evaluation of Saccharomyces boulardii with Antimicrobial Spectrum in a Caenorhabditis elegans Model

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1428
Author(s):  
Ramachandran Chelliah ◽  
Eun-Ji Kim ◽  
Eric Banan-Mwine Daliri ◽  
Usha Antony ◽  
Deog-Hwan Oh
Keyword(s):  
Pancreatic Enzyme ◽  
Saccharomyces Boulardii ◽  
Antimicrobial Spectrum ◽  
Antimicrobial Efficiency ◽  
Heat Stable ◽  
Yeast Strains ◽  
Probiotic Yeast ◽  
Probiotic Strains

In the present study, we screened for potential probiotic yeast that could survive under extreme frozen conditions. The antimicrobial and heat-stable properties of the isolated yeast strains Saccharomyces boulardii (S. boulardii) (KT000032, KT000033, KT000034, KT000035, KT000036, and KT000037) was analyzed and compared with commercial probiotic strains. The results revealed that the tested S. boulardii KT000032 strain showed higher resistance to gastric enzymes (bile salts, pepsin, and pancreatic enzyme) at low pH, with broad antibiotic resistance. In addition, the strain also showed efficient auto-aggregation and co-aggregation abilities and efficient hydrophobicity in the in-vitro and in-vivo C. elegens gut model. Further, the KT000032 strain showed higher antimicrobial efficiency against 13 different enteropathogens and exhibited commensal relationships with five commercial probiotic strains. Besides, the bioactive compounds produced in the cell-free supernatant of probiotic yeast showed thermo-tolerance (95 °C for two hours). Furthermore, the thermo-stable property of the strains will facilitate their incorporation into ready-to-eat food products under extreme food processing conditions.

scholarly journals Characterization of the Probiotic Yeast Saccharomyces boulardii in the Healthy Mucosal Immune System

PLoS ONE ◽  
2016 ◽  
Vol 11 (4) ◽  
pp. e0153351 ◽  
Author(s):  
Lauren E. Hudson ◽  
Courtney D. McDermott ◽  
Taryn P. Stewart ◽  
William H. Hudson ◽  
Daniel Rios ◽  
...  
Keyword(s):  
Immune System ◽  
Saccharomyces Boulardii ◽  
Mucosal Immune System ◽  
Probiotic Yeast

NEW FOOD PRODUCTS WITH PROBIOTIC YEAST

2021 ◽  
Vol 1 (19) ◽  
pp. 314-316
Author(s):  
A.G. Khramtsov ◽  
S.N. Sazanova
Keyword(s):  
Ice Cream ◽  
Food Products ◽  
Saccharomyces Boulardii ◽  
Functional Ingredients ◽  
Probiotic Yeast

Saccharomycete yeast can be an alternative to traditional probiotics. The beneficial properties of Saccharomyces boulardii are well understood. By adding this yeast to food products, you can enrich them with functional ingredients. A method for producing ice cream with probiotic yeast has been developed.

scholarly journals Trehalose Protects the Probiotic Yeast Saccharomyces boulardii against Oxidative Stress-Induced Cell Death

2020 ◽  
Vol 30 (1) ◽  
pp. 54-61 ◽  
Author(s):  
Ji Eun Moon ◽  
Wan Heo ◽  
Sang Hoon Lee ◽  
Suk Hee Lee ◽  
Hong Gu Lee ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Cell Death ◽  
Saccharomyces Boulardii ◽  
Probiotic Yeast

scholarly journals Meat Pet Snacks By Containing Encapsulated Saccharomyces Boulardii

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Sheila Baroncello ◽  
Nathalia Turkot Candiago ◽  
Jane Mary Lafayette Neves Gelinski ◽  
Vinícius Caliari ◽  
César Mílton Baratto
Keyword(s):  
Shelf Life ◽  
Food Production ◽  
Saccharomyces Boulardii ◽  
The Novel ◽  
Sustainable Food ◽  
Life Evaluation ◽  
Global Trend ◽  
Probiotic Yeast ◽  
By Products ◽  
Animal Consumption

The global trend is to minimize losses by using by-products from slaughterhouses as part of sustainable food production, both for human and animal consumption. Another growing trend is the development of pet feed with properties beneficial to the consumer's health. Another trend is the development of feeds with beneficial properties for the health of animals. Thus, the objective of this study was to use mechanically separated pork meat and by-products (trachea) to produce a pet snack containing the encapsulated probiotic yeast Saccharomyces boulardii. The experimental design followed in three main stages: 1) development of a pet pork snack (trachea snack); 2) microencapsulation of the probiotic and insertion in the pet snack; 3) Shelf life evaluation and palatability of the pet snack. S. boulardii was microencapsulated by extrusion technique and remained viable after 120 days of shelf life. The acceptability index of the probiotic pet snack was 77.8%.  We concluded that S. boulardii provides beneficial probiotics characteristics to pet snack whose composition has high levels of protein (57.50%). Thus, the novel pet product has a good appeal to the functional products market.

scholarly journals Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying

2018 ◽  
Vol 22 (2) ◽  
pp. 59-66
Author(s):  
Guowei Shu ◽  
Xin Yang ◽  
Zhangteng Lei ◽  
Dan Huang ◽  
Yaling ZHAI
Keyword(s):  
Survival Rate ◽  
Phosphate Buffer ◽  
Freeze Drying ◽  
Saccharomyces Boulardii ◽  
Sodium Ascorbate ◽  
Sodium Glutamate ◽  
Viable Cells ◽  
Freeze Dried ◽  
Probiotic Yeast ◽  
Addition Amount

Abstract Saccharomyces boulardii, as a probiotic yeast, had been commonly used in food, medicine and feed to treat diarrhea in humans or livestock. However, there are few researches focusing on the preparation of its freeze-drying S.boulardii powder. In this study, the effect of carbohydrates (glucose, sucrose, maltose, fructose, lactose, mannose and trehalose), prebiotics (isomalto-oligosaccharide, xylo-oligosaccharide, raffinose, stachyose, inulin, galacto-oligosaccharide and fructo-oligosaccharide) and salts (NaHCO3, MgSO4, sodium glutamate, sodium ascorbate, and phosphate buffer) on the freeze-dried survival of S. boulardii were investigated to screen the cryoprotectant by using single factor experiments. As the result, trehalose and XOS had better protective effect, the survival rate was 23.72% and 20.70% respectively, the number of viable cells reached 0.91×1010 CFU/g and 0.85×1010 CFU/g respectively; the addition amount of NaHCO3 was 0.3%, the freeze-dried survival rate reached the maximum value of 12.92%. The phosphate buffer additive amount and the bacterial sludge weight were 0.8:1, the freeze-dried survival rate reached a maximum of 14.14%, the freeze-dried survival rate of sodium glutamate, sodium ascorbate and MgSO4 groups was increasing, reaching a maximum of 20.26%, 16.47% and 6.29% when the addition amount was 2%, 10%, 0.5%.

scholarly journals Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?

2020 ◽  
Vol 6 (2) ◽  
pp. 78 ◽  
Author(s):  
Pedro Pais ◽  
Vanda Almeida ◽  
Melike Yılmaz ◽  
Miguel C. Teixeira
Keyword(s):  
Immune Modulation ◽  
Optimal Growth ◽  
Distinct Species ◽  
Saccharomyces Boulardii ◽  
Phenotypic Traits ◽  
Gi Tract ◽  
Yeast Saccharomyces Cerevisiae ◽  
Gut Barrier Function ◽  
Physiological Properties ◽  
Probiotic Yeast

Saccharomyces boulardii is a probiotic yeast often used for the treatment of GI tract disorders such as diarrhea symptoms. It is genetically close to the model yeast Saccharomyces cerevisiae and its classification as a distinct species or a S. cerevisiae variant has long been discussed. Here, we review the main genetic divergencies between S. boulardii and S. cerevisiae as a strategy to uncover the ability to adapt to the host physiological conditions by the probiotic. S. boulardii does possess discernible phenotypic traits and physiological properties that underlie its success as probiotic, such as optimal growth temperature, resistance to the gastric environment and viability at low pH. Its probiotic activity has been elucidated as a conjunction of multiple pathways, ranging from improvement of gut barrier function, pathogen competitive exclusion, production of antimicrobial peptides, immune modulation, and trophic effects. This review summarizes the participation of S. boulardii in these mechanisms and the multifactorial nature by which this yeast modulates the host microbiome and intestinal function.

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