Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products
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Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products. / Motey, Grace Adzo; Johansen, Pernille Greve; Owusu-Kwarteng, James; Ofori, Linda Aurelia; Obiri-Danso, Kwasi; Siegumfeldt, Henrik; Larsen, Nadja; Jespersen, Lene.
In: Yeast, Vol. 37, No. 9-10, 2020, p. 403-412.Research output: Contribution to journal › Journal article › peer-review
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TY - JOUR
T1 - Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products
AU - Motey, Grace Adzo
AU - Johansen, Pernille Greve
AU - Owusu-Kwarteng, James
AU - Ofori, Linda Aurelia
AU - Obiri-Danso, Kwasi
AU - Siegumfeldt, Henrik
AU - Larsen, Nadja
AU - Jespersen, Lene
PY - 2020
Y1 - 2020
N2 - The yeast speciesSaccharomyces cerevisiaeandKluyveromyces marxianusare associated with fermentation of West African indigenous foods. The aim of this study was to characterize potential probiotic properties ofS. cerevisiaeandK. marxianusisolates from the West African milk products lait caille and nunu and a cereal-based product mawe. The strains (14 in total) were identified by 26S rRNA gene sequencing and characterized for survival at gastrointestinal stress (bile salts and low pH) and adhesion to Caco-2 intestinal epithelial cells. Selected yeast isolates were tested for their effect on the transepithelial electrical resistance (TEER), using the intestinal epithelial cell line Caco-2 and for maintenance of intracellular pH (pH(i)) during perfusion with gastrointestinal pH (3.5 and 6.5). All tested yeasts were able to grow in bile salts in a strain-dependent manner, exhibiting a maximum specific growth rate (mu(max)) of 0.58-1.50 h(-1). At pH 2.5, slow growth was observed for the isolates from mawe (mu(max)of 0.06-0.80 h(-1)), whereas growth of yeasts from other sources was mostly inhibited. Yeast adhesion to Caco-2 cells was strain specific and varied between 8.0% and 36.2%. Selected strains ofS. cerevisiaeandK. marxianuswere able to maintain the pH(i)homeostasis at gastrointestinal pH and to increase TEER across the Caco-2 monolayers, indicating their potential to improve intestinal barrier functions. Based on overall results, strains ofK. marxianusandS. cerevisiaefrom mawe exhibited the highest probiotic potential and might be recommended for further development as starter cultures in West African fermented products.
AB - The yeast speciesSaccharomyces cerevisiaeandKluyveromyces marxianusare associated with fermentation of West African indigenous foods. The aim of this study was to characterize potential probiotic properties ofS. cerevisiaeandK. marxianusisolates from the West African milk products lait caille and nunu and a cereal-based product mawe. The strains (14 in total) were identified by 26S rRNA gene sequencing and characterized for survival at gastrointestinal stress (bile salts and low pH) and adhesion to Caco-2 intestinal epithelial cells. Selected yeast isolates were tested for their effect on the transepithelial electrical resistance (TEER), using the intestinal epithelial cell line Caco-2 and for maintenance of intracellular pH (pH(i)) during perfusion with gastrointestinal pH (3.5 and 6.5). All tested yeasts were able to grow in bile salts in a strain-dependent manner, exhibiting a maximum specific growth rate (mu(max)) of 0.58-1.50 h(-1). At pH 2.5, slow growth was observed for the isolates from mawe (mu(max)of 0.06-0.80 h(-1)), whereas growth of yeasts from other sources was mostly inhibited. Yeast adhesion to Caco-2 cells was strain specific and varied between 8.0% and 36.2%. Selected strains ofS. cerevisiaeandK. marxianuswere able to maintain the pH(i)homeostasis at gastrointestinal pH and to increase TEER across the Caco-2 monolayers, indicating their potential to improve intestinal barrier functions. Based on overall results, strains ofK. marxianusandS. cerevisiaefrom mawe exhibited the highest probiotic potential and might be recommended for further development as starter cultures in West African fermented products.
KW - adhesion
KW - African fermented food
KW - Kluyveromyces marxianus
KW - Saccharomyces cerevisiae
KW - survival at gastrointestinal stress
KW - transepithelial electrical resistance
KW - LACTIC-ACID BACTERIA
KW - INTRACELLULAR PH
KW - SINGLE CELLS
KW - YEASTS
KW - STRAINS
KW - IDENTIFICATION
KW - TOLERANCE
KW - FOODS
KW - FURA
U2 - 10.1002/yea.3513
DO - 10.1002/yea.3513
M3 - Journal article
C2 - 32678933
VL - 37
SP - 403
EP - 412
JO - Yeast
JF - Yeast
SN - 0749-503X
IS - 9-10
ER -
ID: 247154356