Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics
Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In the present work, twenty yeasts (<i>Saccharom...
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MDPI AG
2021-03-01
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| Series: | Journal of Fungi |
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| Online Access: | https://www.mdpi.com/2309-608X/7/3/177 |
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| author | Pilar Fernández-Pacheco Cristina Pintado Ana Briones Pérez María Arévalo-Villena |
| author_facet | Pilar Fernández-Pacheco Cristina Pintado Ana Briones Pérez María Arévalo-Villena |
| author_sort | Pilar Fernández-Pacheco |
| collection | DOAJ |
| description | Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In the present work, twenty yeasts (<i>Saccharomyces</i> and non-<i>Saccharomyces</i>) with potential probiotic characteristics, selected in previous works, were evaluated. The following assays were realized: adhesion to Caco-2/TC7 cells, prebiotic metabolisms, assimilation of cholesterol, enzymatic and antioxidant activity, and antifungal resistance. In addition, the effect of ultrasonic treatment was evaluated for attenuating the cultures before their possible incorporation into a food or supplement. In all of the cases, the unique commercial probiotic yeast (<i>S. boulardii</i> CNM I-745) was used as positive control. Results show different capabilities depending on the property studied. In general, no <i>Saccharomyces</i> yeasts were better in the adhesion to Caco cells, prebiotic metabolism, and presented higher variability of enzymatic activities. The ones related to cholesterol assimilation and antioxidant capability did not show a marked trend, and with respect to the attenuation process, the <i>Saccharomyces</i> yeasts were more resistant. For selecting the potential probiotic yeasts with better balance among all characteristics, a principal component analysis (PCA) was carried out. The most promising yeasts for use as health-promoting probiotics are <i>Hanseniaspora osmophila</i> 1056 and 1094, <i>Lachancea thermotolerans</i> 1039, and <i>S. cerevisiae</i> 3 and 146. |
| first_indexed | 2024-03-09T05:54:30Z |
| format | Article |
| id | doaj.art-9d728d9df60543829d8e183dc6f1176d |
| institution | Directory Open Access Journal |
| issn | 2309-608X |
| language | English |
| last_indexed | 2024-03-09T05:54:30Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Journal of Fungi |
| spelling | doaj.art-9d728d9df60543829d8e183dc6f1176d2023-12-03T12:14:47ZengMDPI AGJournal of Fungi2309-608X2021-03-017317710.3390/jof7030177Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological CharacteristicsPilar Fernández-Pacheco0Cristina Pintado1Ana Briones Pérez2María Arévalo-Villena3Analytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, 13071 Ciudad Real, SpainInorganic Chemistry, Organic Chemistry and Biochemistry Department, Castilla-La Mancha University, 45071 Toledo, SpainAnalytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, 13071 Ciudad Real, SpainAnalytical Chemistry and Food Technology Department, Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, 13071 Ciudad Real, SpainDue to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In the present work, twenty yeasts (<i>Saccharomyces</i> and non-<i>Saccharomyces</i>) with potential probiotic characteristics, selected in previous works, were evaluated. The following assays were realized: adhesion to Caco-2/TC7 cells, prebiotic metabolisms, assimilation of cholesterol, enzymatic and antioxidant activity, and antifungal resistance. In addition, the effect of ultrasonic treatment was evaluated for attenuating the cultures before their possible incorporation into a food or supplement. In all of the cases, the unique commercial probiotic yeast (<i>S. boulardii</i> CNM I-745) was used as positive control. Results show different capabilities depending on the property studied. In general, no <i>Saccharomyces</i> yeasts were better in the adhesion to Caco cells, prebiotic metabolism, and presented higher variability of enzymatic activities. The ones related to cholesterol assimilation and antioxidant capability did not show a marked trend, and with respect to the attenuation process, the <i>Saccharomyces</i> yeasts were more resistant. For selecting the potential probiotic yeasts with better balance among all characteristics, a principal component analysis (PCA) was carried out. The most promising yeasts for use as health-promoting probiotics are <i>Hanseniaspora osmophila</i> 1056 and 1094, <i>Lachancea thermotolerans</i> 1039, and <i>S. cerevisiae</i> 3 and 146.https://www.mdpi.com/2309-608X/7/3/177<i>Saccharomyces</i> and non-<i>Saccharomyces</i> probiotic yeastsfunctional characteristicsbiotechnological potentialCaco-2/TC7 cellsprebiotic metabolismsassimilation of cholesterol |
| spellingShingle | Pilar Fernández-Pacheco Cristina Pintado Ana Briones Pérez María Arévalo-Villena Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics Journal of Fungi <i>Saccharomyces</i> and non-<i>Saccharomyces</i> probiotic yeasts functional characteristics biotechnological potential Caco-2/TC7 cells prebiotic metabolisms assimilation of cholesterol |
| title | Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics |
| title_full | Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics |
| title_fullStr | Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics |
| title_full_unstemmed | Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics |
| title_short | Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics |
| title_sort | potential probiotic strains of i saccharomyces i and non i saccharomyces i functional and biotechnological characteristics |
| topic | <i>Saccharomyces</i> and non-<i>Saccharomyces</i> probiotic yeasts functional characteristics biotechnological potential Caco-2/TC7 cells prebiotic metabolisms assimilation of cholesterol |
| url | https://www.mdpi.com/2309-608X/7/3/177 |
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