Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2018.06.008 http://hdl.handle.net/11449/164632 |
Resumo: | Due to healthcare is increasing in nowadays, the use of the commercial probiotics is in progress and each day they are more demanded. The challenge of this study is to identify yeast species for using as probiotic organisms. Thus, the research applied a step-by-step approach, to study the probiotic potential of non-Saccharomyces yeast strains. The 215 yeasts were isolated from different environments such as wineries, oil mills, brines cheeses, fermented vegetables and distilleries in previous works and were identified to strain level by RAPD-PCR technique resulting 108 different strains. A general screening was carried out to know the probiotic capability of the yeasts, following the next steps: study of the ability to resist and grow of the yeasts when they exposed to simulated in vitro digestion conditions and influence of time, temperature, pH and the presence of enzymes on the kinetic growth parameters (lag phase (lambda), generation time (G), maximum OD (ODmax) and the specific growth rate constant (mu(max))). The results made possible the selection of the 23% of the strains and they were assayed for knowing their capability of self-aggregation and hydrophobicity. Biofilm formation capacity and viability after simulated sequential salivary-gastric-intestinal digestion were then studied for the 10 best strains. Statistical analyses were applied in each step to make the selection. The final results showed that two yeasts, H. osmophila and P. kudriavzevii, were the most promising strains. |
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Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approachNon-SaccharomycesProbiotic yeastsGastrointestinal resistanceAuto-aggregationHydrophobicityBiofilmDue to healthcare is increasing in nowadays, the use of the commercial probiotics is in progress and each day they are more demanded. The challenge of this study is to identify yeast species for using as probiotic organisms. Thus, the research applied a step-by-step approach, to study the probiotic potential of non-Saccharomyces yeast strains. The 215 yeasts were isolated from different environments such as wineries, oil mills, brines cheeses, fermented vegetables and distilleries in previous works and were identified to strain level by RAPD-PCR technique resulting 108 different strains. A general screening was carried out to know the probiotic capability of the yeasts, following the next steps: study of the ability to resist and grow of the yeasts when they exposed to simulated in vitro digestion conditions and influence of time, temperature, pH and the presence of enzymes on the kinetic growth parameters (lag phase (lambda), generation time (G), maximum OD (ODmax) and the specific growth rate constant (mu(max))). The results made possible the selection of the 23% of the strains and they were assayed for knowing their capability of self-aggregation and hydrophobicity. Biofilm formation capacity and viability after simulated sequential salivary-gastric-intestinal digestion were then studied for the 10 best strains. Statistical analyses were applied in each step to make the selection. The final results showed that two yeasts, H. osmophila and P. kudriavzevii, were the most promising strains.Junta de Comunidades de Castilla La-ManchaCastilla La Mancha Univ, Food Sci & Technol Dept, Ave Camilo Jose Cela S-N,Edificio Marie Curie, Ciudad Real 13071, SpainUniv Estadual Paulista, Dept Microbiol, Inst Biociencias Letras & Ciencias Exatas Ibilce, Rua Cristovao Colombo, BR-15054000 Sao Paulo, BrazilUniv Estadual Paulista, Dept Microbiol, Inst Biociencias Letras & Ciencias Exatas Ibilce, Rua Cristovao Colombo, BR-15054000 Sao Paulo, BrazilJunta de Comunidades de Castilla La-Mancha: CCM17-PIC-322Elsevier B.V.Castilla La Mancha UnivUniversidade Estadual Paulista (Unesp)Rodriguez, Pilar Fernandez-PachecoArevalo-Villena, MariaRosa, Isabel Zaparoli [UNESP]Perez, Ana Briones2018-11-26T17:55:22Z2018-11-26T17:55:22Z2018-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article143-151application/pdfhttp://dx.doi.org/10.1016/j.foodres.2018.06.008Food Research International. Amsterdam: Elsevier Science Bv, v. 112, p. 143-151, 2018.0963-9969http://hdl.handle.net/11449/16463210.1016/j.foodres.2018.06.008WOS:000444357200014WOS000444357200014.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research International1,472info:eu-repo/semantics/openAccess2023-10-21T06:09:25Zoai:repositorio.unesp.br:11449/164632Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:32:50.587Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach |
title |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach |
spellingShingle |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach Rodriguez, Pilar Fernandez-Pacheco Non-Saccharomyces Probiotic yeasts Gastrointestinal resistance Auto-aggregation Hydrophobicity Biofilm |
title_short |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach |
title_full |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach |
title_fullStr |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach |
title_full_unstemmed |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach |
title_sort |
Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach |
author |
Rodriguez, Pilar Fernandez-Pacheco |
author_facet |
Rodriguez, Pilar Fernandez-Pacheco Arevalo-Villena, Maria Rosa, Isabel Zaparoli [UNESP] Perez, Ana Briones |
author_role |
author |
author2 |
Arevalo-Villena, Maria Rosa, Isabel Zaparoli [UNESP] Perez, Ana Briones |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Castilla La Mancha Univ Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Rodriguez, Pilar Fernandez-Pacheco Arevalo-Villena, Maria Rosa, Isabel Zaparoli [UNESP] Perez, Ana Briones |
dc.subject.por.fl_str_mv |
Non-Saccharomyces Probiotic yeasts Gastrointestinal resistance Auto-aggregation Hydrophobicity Biofilm |
topic |
Non-Saccharomyces Probiotic yeasts Gastrointestinal resistance Auto-aggregation Hydrophobicity Biofilm |
description |
Due to healthcare is increasing in nowadays, the use of the commercial probiotics is in progress and each day they are more demanded. The challenge of this study is to identify yeast species for using as probiotic organisms. Thus, the research applied a step-by-step approach, to study the probiotic potential of non-Saccharomyces yeast strains. The 215 yeasts were isolated from different environments such as wineries, oil mills, brines cheeses, fermented vegetables and distilleries in previous works and were identified to strain level by RAPD-PCR technique resulting 108 different strains. A general screening was carried out to know the probiotic capability of the yeasts, following the next steps: study of the ability to resist and grow of the yeasts when they exposed to simulated in vitro digestion conditions and influence of time, temperature, pH and the presence of enzymes on the kinetic growth parameters (lag phase (lambda), generation time (G), maximum OD (ODmax) and the specific growth rate constant (mu(max))). The results made possible the selection of the 23% of the strains and they were assayed for knowing their capability of self-aggregation and hydrophobicity. Biofilm formation capacity and viability after simulated sequential salivary-gastric-intestinal digestion were then studied for the 10 best strains. Statistical analyses were applied in each step to make the selection. The final results showed that two yeasts, H. osmophila and P. kudriavzevii, were the most promising strains. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-26T17:55:22Z 2018-11-26T17:55:22Z 2018-10-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2018.06.008 Food Research International. Amsterdam: Elsevier Science Bv, v. 112, p. 143-151, 2018. 0963-9969 http://hdl.handle.net/11449/164632 10.1016/j.foodres.2018.06.008 WOS:000444357200014 WOS000444357200014.pdf |
url |
http://dx.doi.org/10.1016/j.foodres.2018.06.008 http://hdl.handle.net/11449/164632 |
identifier_str_mv |
Food Research International. Amsterdam: Elsevier Science Bv, v. 112, p. 143-151, 2018. 0963-9969 10.1016/j.foodres.2018.06.008 WOS:000444357200014 WOS000444357200014.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 1,472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
143-151 application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128529858035712 |