Potential probiotic strains of Saccharomyces and Non-Saccharomyces: 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 (Saccharomyces and...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/33780 |
| Acceso en línea: | https://doi.org/10.3390/jof7030177 https://hdl.handle.net/10578/33780 https://www.mdpi.com/2309-608X/7/3/177 |
| Access Level: | acceso abierto |
| Palabra clave: | Saccharomyces and non-Saccharomyces probiotic yeasts Functional characteristics Biotechnological potential Caco-2/TC7 cells Prebiotic metabolisms Assimilation of cholesterol Enzymatic activity Antioxidant activity Antifungal resistance Attenuation |
| Sumario: | 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 (Saccharomyces and non-Saccharomyces) 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 (S. boulardii CNM I-745) was used as positive control. Results show different capabilities depending on the property studied. In general, no Saccharomyces 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 Saccharomyces 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 Hanseniaspora osmophila 1056 and 1094, Lachancea thermotolerans 1039, and S. cerevisiae 3 and 146. |
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