Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation...

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Bibliographic Details
Authors: Poloni, Valeria Lorena, Bainotti, María Belén, Diaz Vergara, Ladislao Ivan, Escobar, Franco Matias, Montenegro, Mariana Angélica, Cavaglieri, Lilia Reneé
Format: article
Status:Published version
Publication Date:2021
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/137356
Online Access:http://hdl.handle.net/11336/137356
Access Level:Open access
Keyword:AFLATOXIN B1
PROBIOTIC
SACCHAROMYCES BOULARDII
SAFETY
TECHNOLOGICAL PROCEDURES
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
Description
Summary:The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation ​+ ​lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 ​°C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 ​°C reduced 1 log after 70 ​d; with WPC the viability significantly reduced 3 log after 30 ​d. Technological processing improved the coaggregation's capacity with pathogens and DL process allowed the greatest AFB1 adsorption. S. boulardii 106 ​cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.

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