Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa s/n, C.P. 07738, Ciudad de México, Mexico.
Departamento de Investigación, Central de Instrumentación de Espectroscopía, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico.
Probiotics Antimicrob Proteins. 2019 Sep;11(3):748-764. doi: 10.1007/s12602-018-9415-x.
Three yeast strains were isolated from the spontaneous fermentation of guajillo pepper: Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus, which were identified by amplification of the ITS/5.8S ribosomal DNA. Some probiotic characteristics of these strains were evaluated and compared with one commercial probiotic yeast (Saccharomyces boulardii). The survival percentage of all the yeasts was similar to that of the commercial product. They showed different hydrophobicity characteristics with hydrocarbons, autoaggregation > 90%, and characteristics of co-aggregation with pathogenic microorganisms. The adhesion capacity to mucin of the three yeast samples was similar to the reference yeast. The antioxidant activity of the yeasts varied between 155 and 178 μM Trolox equivalents. All exhibited cholesterol reduction capacity, and W. anomalus was able to decrease up to 83% of cholesterol after 48 h of incubation. The 7.5-fold concentrated H. opuntiae supernatant had antimicrobial activity against Salmonella enterica ser. Typhimurium ATCC 14028 and Candida albicans ENCBDM2; tests suggest this activity against S. Typhimurium is due to a proteinaceous metabolite with a weight between 10 and 30 kDa. Among the yeasts, P. kudriavzevii exhibited the highest protective effect on the viability of Lactobacillus casei Shirota in gastric and intestinal conditions. These results suggest that yeasts isolated from guajillo pepper may have a probiotic potential.
汉逊德巴利酵母、库德里阿兹威毕赤酵母和异常威克汉姆酵母，通过扩增 ITS/5.8S 核糖体 DNA 进行鉴定。评估了这些菌株的一些益生菌特性，并与一种商业益生菌酵母（酿酒酵母）进行了比较。所有酵母的存活率与商业产品相似。它们与碳氢化合物的疏水性特征不同，自动聚集>90%，与致病性微生物的共聚特性。三种酵母样品对粘蛋白的粘附能力与参考酵母相似。酵母的抗氧化活性在 155 到 178 μM Trolox 当量之间变化。所有酵母都表现出降低胆固醇的能力，W. anomalus 在孵育 48 小时后可降低高达 83%的胆固醇。7.5 倍浓缩的 H. opuntiae 上清液对肠炎沙门氏菌血清型 Typhimurium ATCC 14028 和白色念珠菌 ENCBDM2 具有抗菌活性；试验表明，这种对鼠伤寒沙门氏菌的活性是由于一种分子量在 10 到 30 kDa 之间的蛋白质代谢物。在这些酵母中，毕赤酵母对干酪乳杆菌 Shirota 在胃和肠道条件下的存活率表现出最高的保护作用。这些结果表明，从墨西哥青胡椒中分离出的酵母可能具有益生菌潜力。
