On probiotic yeasts in food development: Saccharomyces boulardii, a trend

Souza, Handray Fernandes de; Carosia, Mariana Fronja; Pinheiro, Carolina; Carvalho, Marina Vieira de; Oliveira, Carlos Augusto Fernandes de; Kamimura, Eliana Setsuko

doi:10.1590/fst.92321

Cited by 16 publications

(5 citation statements)

References 59 publications

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“…W. anomalus , S. boulardii , K. marxianus , and S. cerevisiae fermented the soluble sugars effectively. Among these, S. boulardii and S. cerevisiae are mainly used in the food industry [ 24 , 25 ]. Therefore, functional evaluation was performed on cabbage samples fermented with S. cerevisiae and S. boulardii .…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and Functional Properties of Yeast-Fermented Cabbage

Chun

Paik

Park

et al. 2023

J. Microbiol. Biotechnol.

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Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 μg/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 μg/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.

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Section: Discussionmentioning

confidence: 99%

Physicochemical and Functional Properties of Yeast-Fermented Cabbage

Chun

Paik

Park

et al. 2023

J. Microbiol. Biotechnol.

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“…The incorporation of nonviable cells of S. cerevisiae in Minas Frescal cheese, alone or in combination with lactic acid bacteria, resulted in up to 100% reduction of AFM 1 in this type of cheese after 20 days of storage (Gonçalves et al, 2020). Furthermore, some yeast species have probiotic properties, including resistance to the acidified medium of stomach and ability to improve the gut microbiota (Souza et al, 2021). S. boulardii and Pichia kudriavzevii have been added to beverages (Paula et al, 2019) and cereal-based fermented foods (Greppi et al, 2017), respectively, to provide beneficial effects to the human host, thus opening new perspectives for the development of innovative yeast-based functional food products.…”

Section: Assessment Of the Ability Of S Cerevisiae To Reduce Aflatoxi...mentioning

confidence: 99%

Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts

Pires

Portinari

Moraes

et al. 2022

Qual. Assur. Saf. Crops Foods

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This study aimed to assess the aflatoxin M1 (AFM1) levels in 72 samples of yogurt from eight processing plants in São Paulo, Brazil, and the ability of heat-killed cells of Saccharomyces cerevisiae (1010 yeast cells/g) to reduce AFM1 (0.5 µg/kg) in experimental yogurts (n = 3). Analyses were conducted by high performance liquid chromatogra-phy (HPLC). Only seven samples (9.8%) had AFM1 at a mean level of 0.071 ± 0.08 µg/kg. S. cerevisiae efficiently reduced (P < 0.05) the AFM1 levels in spiked yogurts, with a maximum reduction of 46% after 30 days of storage. Further studies should investigate potential effects of S. cerevisiae on the sensory properties of yogurts.

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“…boulardii is a nonpathogenic yeast that is clustered in a circular shape with a whitish cream color, elliptical morphology, and pseudohyphae. The yeast is thermotolerant, acidtolerant, resistant to a simulated gastric environment and low pH (2.0 and 7.0), and is responsive to external stresses including anaerobic conditions, as well as pH and osmotic changes [62][63][64][65][66]. This makes it an important microorganism as a strategy to combat metabolic syndromes.…”

Section: Saccharomyces Boulardiimentioning

confidence: 99%

Investigating the Efficacy of Saccharomyces boulardii in Metabolic Syndrome Treatment: A Narrative Review of What Is Known So Far

Egea¹,

Filho

Lemes

2023

IJMS

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Metabolic syndrome (MetS) is characterized by complex metabolic changes involving a cluster of co-occurring conditions, such as abdominal obesity, high blood pressure, high fasting plasma glucose, high serum triglycerides, and high LDL cholesterol levels or low HDL cholesterol levels. The incidence and risk factors of MetS occurrence increase every year. It is estimated that MetS affects approximately 30% of the population of some countries. Therefore, novel strategies are being studied to reduce the negative impact of having an unbalanced diet and a lack of physical activity. One of these strategies is the administration of probiotic microorganisms, such as the yeast Saccharomyces boulardii, which has been associated with several beneficial health effects (including modulation of the intestinal microbiota and improvement of the inflammatory, antioxidant, antibacterial, antitumor, and anti-inflammatory profiles). Thus, the objective of this study was to review the risk factors of MetS occurrence and the beneficial effects of S. boulardii ingestion in the treatment of MetS. Here, we critically evaluate the treatment necessary to promote these benefits. Using the pre-established inclusion criteria, eight studies were reviewed, including five animal and three human studies. The results reported the regulation of the lipid profile, modulation of the intestinal microbiota and gene expression, and a decrease in mass gain as positive results when S. boulardii was administered. Although more experiments are needed to validate these results, especially using human models, there is a trend toward improvement in MetS and a reduction in its risk factors with the administration of S. boulardii.

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On probiotic yeasts in food development: Saccharomyces boulardii, a trend

Cited by 16 publications

References 59 publications

Physicochemical and Functional Properties of Yeast-Fermented Cabbage

Physicochemical and Functional Properties of Yeast-Fermented Cabbage

Evaluation of Anti-Aflatoxin M1 effects of heat-killed cells of Saccharomyces cerevisiae in Brazilian commercial yogurts

Investigating the Efficacy of Saccharomyces boulardii in Metabolic Syndrome Treatment: A Narrative Review of What Is Known So Far

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