Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products

Research output: Contribution to journalJournal articlepeer-review

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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 journalJournal articlepeer-review

Harvard

Motey, GA, Johansen, PG, Owusu-Kwarteng, J, Ofori, LA, Obiri-Danso, K, Siegumfeldt, H, Larsen, N & Jespersen, L 2020, 'Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products', Yeast, vol. 37, no. 9-10, pp. 403-412. https://doi.org/10.1002/yea.3513

APA

Motey, G. A., Johansen, P. G., Owusu-Kwarteng, J., Ofori, L. A., Obiri-Danso, K., Siegumfeldt, H., Larsen, N., & Jespersen, L. (2020). Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products. Yeast, 37(9-10), 403-412. https://doi.org/10.1002/yea.3513

Vancouver

Motey GA, Johansen PG, Owusu-Kwarteng J, Ofori LA, Obiri-Danso K, Siegumfeldt H et al. Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products. Yeast. 2020;37(9-10):403-412. https://doi.org/10.1002/yea.3513

Author

Motey, Grace Adzo ; Johansen, Pernille Greve ; Owusu-Kwarteng, James ; Ofori, Linda Aurelia ; Obiri-Danso, Kwasi ; Siegumfeldt, Henrik ; Larsen, Nadja ; Jespersen, Lene. / Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products. In: Yeast. 2020 ; Vol. 37, No. 9-10. pp. 403-412.

Bibtex

@article{3ebc1ab640c24a47b0c2e7525d34ef93,
title = "Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products",
abstract = "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.",
keywords = "adhesion, African fermented food, Kluyveromyces marxianus, Saccharomyces cerevisiae, survival at gastrointestinal stress, transepithelial electrical resistance, LACTIC-ACID BACTERIA, INTRACELLULAR PH, SINGLE CELLS, YEASTS, STRAINS, IDENTIFICATION, TOLERANCE, FOODS, FURA",
author = "Motey, {Grace Adzo} and Johansen, {Pernille Greve} and James Owusu-Kwarteng and Ofori, {Linda Aurelia} and Kwasi Obiri-Danso and Henrik Siegumfeldt and Nadja Larsen and Lene Jespersen",
year = "2020",
doi = "10.1002/yea.3513",
language = "English",
volume = "37",
pages = "403--412",
journal = "Yeast",
issn = "0749-503X",
publisher = "JohnWiley & Sons Ltd",
number = "9-10",

}

RIS

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