Review article: yeast as probiotics –<i>Saccharomyces boulardii</i>

Czerucka, Dorota; Piche, Thierry; Rampal, Patrick

doi:10.1111/j.1365-2036.2007.03442.x

Cited by 494 publications

(384 citation statements)

References 71 publications

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“…Concerning the probiotic reference strain (S. boulardii), it has not been demonstrated antimicrobial activity against the tested pathogens. Nevertheless, Czerucka, Piche, and Rampal (2007) observed antimicrobial effect of this yeast for various enteric pathogens such as Clostridium difficile, Vibrio cholerae, Salmonella, Shigella and E. coli.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Oliveira

Ramalhosa

Nunes

et al. 2017

Innovative Food Science & Emerging Technologies

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A B S T R A C TThe aim of this study was to evaluate the probiotic potential of 16 yeast strains previously isolated during the natural fermentation of table olives Negrinha de Freixo cultivar, in relation to enzymatic activities; ability to grow at 37°C; antimicrobial activity; autoaggregation capacity; antioxidant activity and survival in gastrointestinal tract conditions. The highest antioxidant activity was observed for Saccharomyces cerevisiae, similar to the reference strain S. boulardii. Candida norvegica 7A and Galactomyces reessii 34A showed antifungal ability to the pathogenic microorganism Cryptococcus neoformans. Regarding the autoaggregation capacity, S. cerevisiae 15A, C. tropicalis 1A and C. norvegica 7A showed > 80% after 24 h. Pichia guilliermondii 25A and C. norvegica 7A were the most resistant to the simulated digestive conditions, similar to the reference strain (S. boulardii). Thus, these results suggest that some yeast strains involved in the fermentation of table olives have probiotic potential. Industrial relevance: In this study, we highlight the probiotic potential of yeast microbiota usually found in green table olives. These yeast strains could be used as culture starters for the development of new functional products.

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Section: Antimicrobial Activitymentioning

confidence: 99%

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Oliveira

Ramalhosa

Nunes

et al. 2017

Innovative Food Science & Emerging Technologies

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“…β-Glucan obtained from brewer's yeast can be used in food products as a thickening, water-holding, or oil-binding agent and emulsifying stabilizer [101]. The probiotic activity is an additional role of some yeast that is attracting increasing interest [102].…”

Section: Human Little Treats Big Benefitsmentioning

confidence: 99%

Yeast: World’s Finest Chef

Faria-Oliveira¹,

Puga²,

Ferreira³

2013

Food Industry

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“…bacteria, yeast) that may be beneficial to human health when ingested by, for example, boosting host immunity and inhibiting bacterial growth and viral adhesion [63,70,71]. Probiotics differ from each other in a number of ways, including bacterial composition, number of viable organisms, and activity [70].…”

Section: Probioticsmentioning

confidence: 99%

Modulation of the gut microbiota: a focus on treatments for irritable bowel syndrome

Harris

Baffy

2017

Postgraduate Medicine

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Irritable bowel syndrome (IBS), which is characterized by recurrent abdominal pain and disordered bowel habits, is one of the most common functional bowel disorders. IBS is a substantial burden on both patient health-related quality of life and healthcare costs. Several pathophysiologic mechanisms have been postulated for the occurrence of IBS, including altered gastrointestinal motility, visceral hypersensitivity, changes in gut permeability, immune activation, gut-brain dysregulation, central nervous system dysfunction, and changes in the gut microbiota. Of note, both qualitative and quantitative differences have been observed in the gut microbiota of a population with IBS versus a healthy population. Because of the substantial interest in the gut microbiota and its role as a therapeutic target in IBS, this article provides an overview of specific interventions with the potential to modulate the gut microbiota in IBS, including elimination diets, prebiotics, probiotics, synbiotics, and nonsystemic antibiotics. Although probiotics and synbiotics are generally well tolerated, differences in the composition and concentration of different bacterial species and inclusion or exclusion of prebiotic components varies widely across studies and has prevented strong recommendations on their use in IBS. For nonsystemic antibiotics, rifaximin is indicated in the United States for the treatment of IBS with diarrhea in adults and has been shown to be efficacious and well tolerated in well-designed clinical trials. Overall, more consistent evidence is needed regarding the efficacy and safety of elimination diets, prebiotics, probiotics, and synbiotics for the treatment of patients with IBS. Furthermore, additional well-designed studies are needed that examine alterations in the gut microbiota that occur with these interventions and their potential associations with clinical symptoms of IBS. ARTICLE HISTORY

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Review article: yeast as probiotics –Saccharomyces boulardii

Cited by 494 publications

References 71 publications

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Yeast: World’s Finest Chef

Modulation of the gut microbiota: a focus on treatments for irritable bowel syndrome

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