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Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products.
Yeast. 2020 09; 37(9-10):403-412.Y

Abstract

The yeast species Saccharomyces cerevisiae and Kluyveromyces marxianus are associated with fermentation of West African indigenous foods. The aim of this study was to characterize potential probiotic properties of S. cerevisiae and K. marxianus isolates from the West African milk products lait caillé and nunu and a cereal-based product mawè. 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 (pHi) 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 (μmax) of 0.58-1.50 h-1 . At pH 2.5, slow growth was observed for the isolates from mawè (μmax 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 of S. cerevisiae and K. marxianus were able to maintain the pHi 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 of K. marxianus and S. cerevisiae from mawè exhibited the highest probiotic potential and might be recommended for further development as starter cultures in West African fermented products.

Authors+Show Affiliations

Department of Applied Biology, University for Development Studies, Navrongo, Ghana. Department of Theoretical and Applied Biology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana.Department of Theoretical and Applied Biology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.Department of Theoretical and Applied Biology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana.Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

32678933

Citation

Motey, Grace Adzo, et al. "Probiotic Potential of Saccharomyces Cerevisiae and Kluyveromyces Marxianus Isolated From West African Spontaneously Fermented Cereal and Milk Products." Yeast (Chichester, England), vol. 37, no. 9-10, 2020, pp. 403-412.
Motey GA, Johansen PG, Owusu-Kwarteng J, 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.
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 (Chichester, England), 37(9-10), 403-412. https://doi.org/10.1002/yea.3513
Motey GA, 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. PubMed PMID: 32678933.
* Article titles in AMA citation format should be in sentence-case
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, Y1 - 2020/08/05/ PY - 2020/02/14/received PY - 2020/06/23/revised PY - 2020/07/15/accepted PY - 2020/7/18/pubmed PY - 2021/9/10/medline PY - 2020/7/18/entrez KW - African fermented food KW - Kluyveromyces marxianus KW - Saccharomyces cerevisiae KW - adhesion KW - survival at gastrointestinal stress KW - transepithelial electrical resistance SP - 403 EP - 412 JF - Yeast (Chichester, England) JO - Yeast VL - 37 IS - 9-10 N2 - The yeast species Saccharomyces cerevisiae and Kluyveromyces marxianus are associated with fermentation of West African indigenous foods. The aim of this study was to characterize potential probiotic properties of S. cerevisiae and K. marxianus isolates from the West African milk products lait caillé and nunu and a cereal-based product mawè. 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 (pHi) 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 (μmax) of 0.58-1.50 h-1 . At pH 2.5, slow growth was observed for the isolates from mawè (μmax 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 of S. cerevisiae and K. marxianus were able to maintain the pHi 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 of K. marxianus and S. cerevisiae from mawè exhibited the highest probiotic potential and might be recommended for further development as starter cultures in West African fermented products. SN - 1097-0061 UR - https://www.unboundmedicine.com/medline/citation/32678933/Probiotic_potential_of_Saccharomyces_cerevisiae_and_Kluyveromyces_marxianus_isolated_from_West_African_spontaneously_fermented_cereal_and_milk_products_ L2 - https://doi.org/10.1002/yea.3513 DB - PRIME DP - Unbound Medicine ER -