Saccharomyces boulardii probiotic-associated fungemia: questioning the safety of this preventive probiotic's use

Martin, Isabella W.; Tonner, Rita; Trivedi, Julie; Miller, Heather B.; Lee, Richard; Liang, Xiaoyan; Rotello, Leo; Isenbergh, Elena; Anderson, Jennifer; Perl, Trish M.; Zhang, Sean X.

doi:10.1016/j.diagmicrobio.2016.12.004

Cited by 36 publications

(24 citation statements)

References 8 publications

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“…S. boulardii has been reported to be associated with fungemia in critically ill patients as well as in immunocompromised individuals. 14,15 An analysis of the side effects versus the benefits of this biotherapy is beyond the scope of this article mainly focused on lactobacilli and bifidobacteria).…”

Section: Safety Of Probioticsmentioning

confidence: 99%

The Unregulated Probiotic Market

Simone

2019

Clinical Gastroenterology and Hepatology

229

124

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Section: Safety Of Probioticsmentioning

confidence: 99%

The Unregulated Probiotic Market

Simone

2019

Clinical Gastroenterology and Hepatology

229

124

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“…The microorganisms most used in commercialized probiotic foods belong to genera Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus) [51,52] and Bifidobacterium (Bifidobacterium bifidum, Bifidobacterium longum) [53,54], which belong to the group of lactic acid bacteria. Infrequently, other bacteria (Enterococcus faecium, Lactococcus lactis) [55,56] and yeasts (Saccharomyces boulardii) [57] may also be used as probiotic strains (Table 3).…”

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…Nevertheless, the security of S. boulardii as biotherapeutic agent has been questioned due to registered cases of fungaemia (Martin et al 2017). In fact, S. boulardii has been contraindicated for persons with fragile health and in immunocompromised and critically ill patients (Atici et al 2017;Roy et al 2017), as well as for patients with a central venous catheter in place (Ricci et al 2017).…”

Section: Probiotics Implications Of S Boulardii In Human Healthmentioning

confidence: 99%

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

et al. 2018

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Probiotics are increasingly being added to food in order to develop products with health-promoting properties. Particularly, Saccharomyces cereviceae var. boulardii yeast is recently being investigated like a starting-culture for development of functional and probiotic foods. Although the literature is abundant on the beneficial effects of S. boulardii on health, slight information is available on the effects of supplementing this probiotic to food systems. The aim of this paper is to examine the applications of S. boulardii to different food matrices and its implication in food processing (stability, sensorial properties and other technological implications) and the concomitant effects on nutrition and health.

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Saccharomyces boulardii probiotic-associated fungemia: questioning the safety of this preventive probiotic's use

Cited by 36 publications

References 8 publications

The Unregulated Probiotic Market

The Unregulated Probiotic Market

Functional Dehydrated Foods for Health Preservation

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

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