Probiotic Properties and Safety Evaluation in the Invertebrate Model Host Galleria mellonella of the Pichia kudriavzevii YGM091 Strain Isolated from Fermented Goat Milk

Tran, Kim-Diep; Le-Thi, Loan; Vo, Hoai-Hieu; Dinh-Thi, Thanh-Vy; Nguyen-Thi, Tam; Phan, Nha-Hoa; Nguyen, Khanh-Uyen

doi:10.1007/s12602-023-10114-1

Cited by 6 publications

(1 citation statement)

References 31 publications

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“…mellonella larvae, which have the advantages that they can be incubated at human body temperature and their inoculum can be administered directly into their bodies, have been used as a model to assess microbial virulence [71]. Tran et al [72] first evaluated the in vivo safety of a potential probiotic yeast strain isolated from fermented food in G. mellonella and reported that dosages below 10 6 CFU/larva had over 90% survival with yeast density reduced to 10 2 -10 3 CFU/larva after 72 h post-injection. Larvae injected with our isolates Y1, LAB1, and LAB2 were monitored until 72 h, and were shown to be totally healthy at injection doses of 10 5 and 10 6 CFU/larva, as with larvae injected with CFSs collected from cultures of each of the isolates, as well as from the mixed culture.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir

Maione,

Imparato,

Buonanno

et al. 2024

Foods

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Probiotics are known for their health-promoting resources and are considered as beneficial microorganisms. The current study focuses on the isolation, and on a complete in vitro and in vivo characterization, of yeast and lactic acid bacteria acquired from traditional homemade kefir in order to assess their potentiality as probiotic candidates. In particular, the isolates Pichia kudriavzevii Y1, Lactococcus lactis subsp. hordniae LAB1 and Lactococcus lactis subsp. lactis LAB2 were subjected to in vitro characterization to evaluate their suitability as probiotics. Resistance to acid and bile salts, auto-aggregation, co-aggregation, hydrophobicity, and biofilm production capability were examined, as well as their antioxidant activity. A safety assessment was also conducted to confirm the non-pathogenic nature of the isolates, with hemolysis assay and antibiotic resistance assessment. Moreover, mortality in the invertebrate model Galleria mellonella was evaluated. Current findings showed that P. kudriavzevii exhibited estimable probiotic properties, placing them as promising candidates for functional foods. Both lactic acid bacteria isolated in this work could be classified as potential probiotics with advantageous traits, including antimicrobial activity against enteric pathogens and good adhesion ability on intestinal cells. This study revealed that homemade kefir could be a beneficial origin of different probiotic microorganisms that may enhance health and wellness.

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Section: Discussionmentioning

confidence: 99%