Literature Review of Saccharomyces boulardii in the Treatment of Refractory Recurrent Clostridium difficile Infection

Abstract

To review the literature surrounding the efficacy of S. boulardii for the treatment of recurrent C. difficile infections. Eligible articles included S. boulardii in patients with recurrent C. difficile infection. The primary endpoint examined was clinical resolution of infection with no further recurrences during followup. Results: Six studies met inclusion criteria. A case report showed resolution of recurrences in one patient, and an experimental trial showed a trend towards decreased recurrences in patients receiving S. boulardii (85% no further recurrences). Two randomized controlled trials found a significant decrease in recurrences for S. boulardii versus placebo (34.6% vs 64.7%, P=0.04; 16.7% vs 50%, P=0.05). One metaanalysis determined significant efficacy for S. boulardii in reducing relapses (RR 0.59, 95% CI 0.35-0.98), while another concluded there was insufficient evidence to recommend probiotics for C. difficile infection. S. boulardii may be considered adjunctively for patients with recurrent C. difficile infection who are refractory to antibiotic regimens alone).

Cross-Domain and Viral Interactions in the Microbiome

“…Mechanistically, S. boulardii can increase the intestinal production of anti-C. difficile-toxoid IgA, reduce toxin binding by producing a protease that degrades C. difficile toxins, and promote anti-inflammatory pathways in the host (301)(302)(303)(304). As such, S. boulardii is of interest as a potential probiotic organism to prevent C. difficile infection in susceptible populations or to treat recurrent, refractory existing infections (299,(305)(306)(307).…”

Identificação E Tratamento De Resíduos Líquidos Em Indústria De Beneficiamento De Arroz Localizada Em Barreiras-Ba

“…Entre os microorganismos com potencial probiótico já estabelecido, está a levedura probiótica Saccharomyces boulardii, isolada pela primeira vez da fruta Lichia (Litchi chinensis) em 1923 pelo microbiologista francês Henry Boulard, e desde então a levedura é utilizada pelas indústrias de alimentos e nutracêuticas por ser eficaz contra doenças que causam distúrbios gastrointestinais (JING-JING et al, 2016;ALTMANN, 2017). A levedura cresce a 37ºC, possui resistência a pH ácido e temperaturas elevadas, é capaz de inibir a produção de toxinas e microrganismos patogênicos, além de preservar a fisiologia celular e a microbiota normal intestinal (MC FARLAND, 2010;DOURADINHA et al, 2014;WARILA;HOOVER, 2017).…”