Kazachstania turicensis CAU Y1706 ameliorates atopic dermatitis by regulation of the gut–skin axis

Kim, Jong-Hwa; Kim, Ki‐Young; Kanjanasuntree, Rungravee; Kim, Wonyong

doi:10.3168/jds.2018-15849

Cited by 5 publications

(2 citation statements)

References 36 publications

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“…Kazachstania is a non- Saccharomyces yeast that can assimilate lactic acid and hydrolyze glucuronide to provide metabolic substrates for heterofermentative lactic acid bacteria, enabling them to produce acetic acid from fructose ( Corsetti et al, 2001 ). Kazachstania has also been shown to exhibit some probiotic effects ( Kim et al, 2019 ). Pichia is an important producer of several secondary metabolites ( Vicente et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

Miao

Wang

et al. 2022

Front. Microbiol.

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Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that Kazachstania, Pichia, Aspergillus, Fructobacillus, Leuconostoc, and Lactobacillus were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of Kazachstania and Pichia. Meanwhile, the presence of Fructobacillus, Leuconostoc, Lactobacillus, and Weissella was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics.

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Section: Resultsmentioning

confidence: 99%

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

Miao

Wang

et al. 2022

Front. Microbiol.

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“…Kefir, one of the most ancient foods known to present health benefits commonly attributed to its microbial and nutritional richness, has already been demonstrated to positively impact the general condition of the digestive system, including the intestinal microbiota [ 16 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 ]. In addition to its increasing popularity, the nutritional and microbiological values of kefir make its application as a probiotic in the gut–skin axis regulation of the utmost interest.…”

Section: Introductionmentioning

confidence: 99%

Kefir and the Gut–Skin Axis

Alves

Gregório

Rijo

et al. 2022

IJERPH

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The human gastrointestinal (GI) tract is a dynamic system influenced by various environmental factors, including diet and exposure to ingested probiotics, and prone to various functional impairments. These impairments are mostly related to any combination of motility alterations, visceral hypersensitivity, and changes in the mucosa, immune function, and intestinal microbiota. Intestinal microbial imbalance and immunological dysfunction have been linked to several chronic inflammatory disease states, including atopic dermatitis (AD). Disruption of the intestinal microbial balance, known as gut dysbiosis, has been demonstrated to negatively impact skin function by increasing the intestinal permeability. Consequently, the gut–skin axis may be receptive to modulation via dietary modification, namely, via ingestion of probiotics, thus representing interesting potential as an AD therapy. Kefir is an ancient probiotic food that has been demonstrated to positively impact the general condition of the digestive system, including the intestinal microbiota. However, the literature is still scarce on the impact on the gut–skin relationship of a diet containing kefir. This study, continuing research in our group, aimed to evaluate the impact of kefir intake on GI symptoms in healthy and AD skin subjects. Results showed a significant improvement in GI status, namely, in functional constipation, abdominal pain intensity, and abdominal distension, thus supporting the hypothesis that kefir intake is positively associated with improvement in GI status. The existence of a relationship between the improvement in skin parameters and the improvement in GI status after kefir consumption was established, thus reinforcing the role of homemade kefir as a potential modulator of the gut–skin axis in both healthy and atopic individuals.

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The Gut Microbiome‐Skin Axis

Drake¹

2020

Skin Microbiome Handbook

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Kazachstania turicensis CAU Y1706 ameliorates atopic dermatitis by regulation of the gut–skin axis

Cited by 5 publications

References 36 publications

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

Kefir and the Gut–Skin Axis

The Gut Microbiome‐Skin Axis

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