Probiotic yeast BR14 ameliorates DSS-induced colitis by restoring gut barrier and adjusting intestinal microbiota

2021 ◽  
Author(s):  
Zhiyong Mu ◽  
Yijin Yang ◽  
YongJun Xia ◽  
Fukang Wang ◽  
Yiwei Sun ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stress Tolerance ◽  
Intestinal Microbiota ◽  
Yeast Species ◽  
Saccharomyces Boulardii ◽  
Gut Barrier ◽  
Beneficial Effects ◽  
Probiotic Yeast ◽  
Great Stress

Probiotic Saccharomyces boulardii has been widely used in colitis treatment, however, beneficial effects of other yeast species are rarely studied. Saccharomyces cerevisiae with great stress tolerance and potential in colitis...

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 Biotransformation Mechanism of Inorganic Selenium into Selenomethionine and Selenocysteine by Saccharomyces Boulardii: In Silico Study

2021 ◽  
Author(s):  
Lourdes González-Salitre ◽  
Alma Delia Román-Gutiérrez ◽  
Gabriela Mariana Rodríguez-Serrano ◽  
Judith Jaimez-Ordaz ◽  
Mirandeli Bautista-Ávila ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
In Silico ◽  
Metabolic Model ◽  
Saccharomyces Boulardii ◽  
Orthologous Genes ◽  
Organic Species ◽  
Inorganic Selenium ◽  
In Silico Study ◽  
Probiotic Yeast ◽  
Genome Scale

Abstract The biosynthesis of inorganic selenium into seleno amino acids has been studied in recent years. Thus, it has been reported that Saccharomyces cerevisiae bioaccumulates selenium from the metabolism of inorganic selenium. Based on the studies conducted, several authors have proposed a biotransformation metabolism of selenate into selenomethionine or selenocysteine. However, the pathway in different yeast is unknown. Therefore, and given the relevance of Saccharomyces boulardii as probiotic yeast, this study aims to propose the pathway used by S. boulardii to biosynthesize inorganic selenium into organic species. A comparative in silico study was performed for Saccharomyces boulardii ASM141397V1 with the genome-scale metabolic model of Saccharomyces cerevisiae S288C. Orthologous genes were identified using BLASTp of NCBI. In addition, a circular representation was done using CIRCOS software. The metabolic pathway for the assimilation of selenium was proposed based on the results obtained

scholarly journals Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 287 ◽  
Author(s):  
Alice Agarbati ◽  
Laura Canonico ◽  
Enrica Marini ◽  
Emanuele Zannini ◽  
Maurizio Ciani ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Species ◽  
Food Choices ◽  
Natural Environments ◽  
Processed Foods ◽  
Wild Yeast ◽  
Yeast Strains ◽  
Probiotic Yeast ◽  
Future Direction ◽  
Yeast Isolation

In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic products were preferred. Although, Saccharomyces cerevisiae var. boulardii is the most well-characterized probiotic yeast available on the market, improvement in probiotic function using other yeast species is an attractive future direction. In the present study, un-anthropized natural environments and spontaneous processed foods were exploited for wild yeast isolation with the goal of amplifying the knowledge of probiotic aptitudes of different yeast species. For this purpose, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent. These yeast strains could be proposed for different probiotic applications, such as a valid alternative to, or in combination with, the probiotic yeast S. cerevisiae var. boulardii.

scholarly journals Probiyotik Mayalar ve Probiyotik Gıdalarda Mayaların Rolü

2019 ◽  
Vol 7 (9) ◽  
pp. 1268
Author(s):  
Eda Kılıç Kanak ◽  
Suzan Öztürk Yılmaz
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kluyveromyces Marxianus ◽  
Nutritional Value ◽  
Yeast Species ◽  
Complex Compounds ◽  
Food Additive ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Organoleptic Properties ◽  
Beneficial Effects

Probiotics are defined as live microorganisms that provide beneficial effects when consumed in sufficient quantities. Currently available probiotics are bacteria such as Lactobacillus, Bifidobacterium and Bacillus. In recent years, yeast has presented great potential for the development of new probiotics. Saccharomyces cerevisiae var. boulardii is the only yeast that has been recognized and characterized as probiotic until today. This raises the question of whether other yeast species have probiotic properties. Recent investigations show that some species with probiotic evidence are Kluyveromyces marxianus and Pichia kudriavzeii, except S. cerevisiae. Most of the enzymes produced by the preserved yeast are involved in the metabolism of complex compounds in foods, thus forming the nutritional value and organoleptic properties of fermented foods. EFSA has given the QPS statue, the "food additive," only a few yeasts. In order to verify interesting properties, probiotic working of yeasts needs to be examined in more detail.

Inhibition of Yeast Growth by Tryptamine and Recovery with Tryptophan

2020 ◽  
Vol 16 (1) ◽  
pp. 48-52 ◽  
Author(s):  
Chandrika Kadkol ◽  
Ian Macreadie
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Carbon Source ◽  
Competitive Inhibition ◽  
Yeast Species ◽  
Inhibitory Effect ◽  
The Body ◽  
Inhibitory Effects ◽  
Trna Synthetases ◽  
Fermentative Growth ◽  
Biogenic Monoamine

Background: Tryptamine, a biogenic monoamine that is present in trace levels in the mammalian central nervous system, has probable roles as a neurotransmitter and/or a neuromodulator and may be associated with various neuropsychiatric disorders. One of the ways tryptamine may affect the body is by the competitive inhibition of the attachment of tryptophan to tryptophanyl tRNA synthetases. Methods: This study has explored the effects of tryptamine on growth of six yeast species (Saccharomyces cerevisiae, Candida glabrata, C. krusei, C. dubliniensis, C. tropicalis and C. lusitaniae) in media with glucose or ethanol as the carbon source, as well as recovery of growth inhibition by the addition of tryptophan. Results: Tryptamine was found to have an inhibitory effect on respiratory growth of all yeast species when grown with ethanol as the carbon source. Tryptamine also inhibited fermentative growth of Saccharomyces cerevisiae, C. krusei and C. tropicalis with glucose as the carbon source. In most cases the inhibitory effects were reduced by added tryptophan. Conclusion: The results obtained in this study are consistent with tryptamine competing with tryptophan to bind mitochondrial and cytoplasmic tryptophanyl tRNA synthetases in yeast: effects on mitochondrial and cytoplasmic protein synthesis can be studied as a function of growth with glucose or ethanol as a carbon source. Of the yeast species tested, there is variation in the sensitivity to tryptamine and the rescue by tryptophan. The current study suggests appropriate yeast strains and approaches for further studies.

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 Screening and Genetic Network Analysis of Genes Involved in Freezing and Thawing Resistance in DaMDHAR—Expressing Saccharomyces cerevisiae Using Gene Expression Profiling

Genes ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 219
Author(s):  
Il-Sup Kim ◽  
Woong Choi ◽  
Jonghyeon Son ◽  
Jun Hyuck Lee ◽  
Hyoungseok Lee ◽  
...  
Keyword(s):  
Gene Expression ◽  
Saccharomyces Cerevisiae ◽  
Transcription Factors ◽  
Stress Tolerance ◽  
Genetic Network ◽  
Yeast Cells ◽  
Enzymatic Antioxidants ◽  
Freezing And Thawing ◽  
Metal Ion Homeostasis ◽  
Transgenic Yeast

The cryoprotection of cell activity is a key determinant in frozen-dough technology. Although several factors that contribute to freezing tolerance have been reported, the mechanism underlying the manner in which yeast cells respond to freezing and thawing (FT) stress is not well established. Therefore, the present study demonstrated the relationship between DaMDHAR encoding monodehydroascorbate reductase from Antarctic hairgrass Deschampsia antarctica and stress tolerance to repeated FT cycles (FT2) in transgenic yeast Saccharomyces cerevisiae. DaMDHAR-expressing yeast (DM) cells identified by immunoblotting analysis showed high tolerance to FT stress conditions, thereby causing lower damage for yeast cells than wild-type (WT) cells with empty vector alone. To detect FT2 tolerance-associated genes, 3′-quant RNA sequencing was employed using mRNA isolated from DM and WT cells exposed to FT (FT2) conditions. Approximately 332 genes showed ≥2-fold changes in DM cells and were classified into various groups according to their gene expression. The expressions of the changed genes were further confirmed using western blot analysis and biochemical assay. The upregulated expression of 197 genes was associated with pentose phosphate pathway, NADP metabolic process, metal ion homeostasis, sulfate assimilation, β-alanine metabolism, glycerol synthesis, and integral component of mitochondrial and plasma membrane (PM) in DM cells under FT2 stress, whereas the expression of the remaining 135 genes was partially related to protein processing, selenocompound metabolism, cell cycle arrest, oxidative phosphorylation, and α-glucoside transport under the same condition. With regard to transcription factors in DM cells, MSN4 and CIN5 were activated, but MSN2 and MGA1 were not. Regarding antioxidant systems and protein kinases in DM cells under FT stress, CTT1, GTO, GEX1, and YOL024W were upregulated, whereas AIF1, COX2, and TRX3 were not. Gene activation represented by transcription factors and enzymatic antioxidants appears to be associated with FT2-stress tolerance in transgenic yeast cells. RCK1, MET14, and SIP18, but not YPK2, have been known to be involved in the protein kinase-mediated signalling pathway and glycogen synthesis. Moreover, SPI18 and HSP12 encoding hydrophilin in the PM were detected. Therefore, it was concluded that the genetic network via the change of gene expression levels of multiple genes contributing to the stabilization and functionality of the mitochondria and PM, not of a single gene, might be the crucial determinant for FT tolerance in DaMDAHR-expressing transgenic yeast. These findings provide a foundation for elucidating the DaMDHAR-dependent molecular mechanism of the complex functional resistance in the cellular response to FT stress.

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.

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