Živković Milica, Čadež Neža, Uroić Ksenija, Miljković Marija, Tolinački Maja, Doušova Petra, Kos Blaženka, Šušković Jagoda, Raspor Peter, Topisirović Ljubiša, Golić Nataša
Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe, Belgrade, Serbia.
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva, Ljubljana, Slovenia.
J Intercult Ethnopharmacol. 2015 Jan-Mar;4(1):12-8. doi: 10.5455/jice.20141128051842. Epub 2015 Jan 3.
The aim of this study was to investigate the in vitro probiotic potential of dairy yeast isolates from artisanal cheeses manufactured in Serbia and Croatia.
Twelve yeast strains isolated from artisanal fresh soft and white brined cheeses manufactured in Serbia and Croatia were used in the study. Survival in chemically-simulated gastrointestinal conditions, adherence to epithelial intestinal cells and proliferation of gut-associated lymphoid tissue (GALT) cells were evaluated.
The results revealed that two strains of Kluyvereomyces lactis ZIM 2408 and ZIM 2453 grew above one log unit (Δ log CFU/ml) in the complex colonic medium during 24 h of cultivation, while Torulaspora delbrueckii ZIM 2460 was the most resistant isolate in chemically-simulated conditions of gastric juice and upper intestinal tract. It was demonstrated that the strains K. lactis ZIM 2408 and ZIM2441 and Saccharomyces cerevisiae ZIM 2415 were highly adhesive to Caco-2 cells, while strains K. lactis ZIM 2408 and Debaryomyces hansenii ZIM 2415 exhibit the highest adhesion percentage to HT29-MTX cells. All strains significantly (P < 0.0001) decreased the proliferation of GALT cells, suggesting the possible strain-specific immunomodulatory potential of the isolates.
The dairy yeast isolates exhibit strain-specific probiotic properties, particularly the strain K. lactis ZIM 2408, which appears to be the best probiotic candidate in terms of all three criteria. Taking into account their immunomodulatory potential, the yeast isolates could be further tested for specific probiotic applications and eventually included in functional food formulated for patients suffering from diseases associated with an increased inflammatory status.
本研究旨在调查从塞尔维亚和克罗地亚生产的手工奶酪中分离出的乳酵母的体外益生菌潜力。
本研究使用了从塞尔维亚和克罗地亚生产的手工新鲜软质和白色盐水奶酪中分离出的12株酵母菌株。评估了它们在化学模拟胃肠道条件下的存活率、对肠上皮细胞的粘附以及肠道相关淋巴组织（GALT）细胞的增殖情况。
结果显示，两株乳酸克鲁维酵母ZIM 2408和ZIM 2453在复杂结肠培养基中培养24小时期间生长超过一个对数单位（Δ log CFU/ml），而德巴利酵母ZIM 2460是在化学模拟胃液和上肠道条件下最具抗性的分离株。结果表明，乳酸克鲁维酵母ZIM 2408和ZIM2441以及酿酒酵母ZIM 2415对Caco-2细胞具有高度粘附性，而乳酸克鲁维酵母ZIM 2408和汉逊德巴利酵母ZIM 2415对HT29-MTX细胞的粘附百分比最高。所有菌株均显著（P < 0.0001）降低了GALT细胞的增殖，表明这些分离株可能具有菌株特异性的免疫调节潜力。
乳酵母分离株表现出菌株特异性的益生菌特性，特别是乳酸克鲁维酵母ZIM 2408菌株，就所有三个标准而言，它似乎是最佳的益生菌候选菌株。考虑到它们的免疫调节潜力，这些酵母分离株可进一步测试其特定的益生菌应用，并最终纳入为患有炎症状态增加相关疾病的患者配制的功能性食品中。
