Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100, Campobasso, Italy.
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100, Campobasso, Italy.
Food Microbiol. 2019 Apr;78:179-187. doi: 10.1016/j.fm.2018.10.016. Epub 2018 Oct 25.
Virgin olive oil contains a biotic fraction represented by rich microbiota, including yeasts. The aim of this study was to investigate some physiological properties and the in vitro probiotic potential of yeast strains previously isolated from Italian virgin olive oil. Eleven yeast strains belonging to the species Candida adriatica, Candida diddensiae, Nakazawaea molendini-olei, Nakazawaea wickerhamii, Wickerhamomyces anomalus, and Yamadazyma terventina were used in this study and compared with the reference yeast Saccharomyces boulardii. Present research has demonstrated that unlike Saccharomyces boulardii which produce only satured and monounsatured fatty acids (MUFAs), the olive oil-borne yeast strains also synthesize polyunsatured fatty acids (PUFAs) in quantities greater than those found in olive oil, which provide health benefits. The survival in gastric and pancreatic juices, which is important for probiotic yeasts because it allows them to cross the human intestinal tract, has reached a maximum of 100% when yeast cells were coated with olive oil. Cholesterol was removed by 50% of the studied yeast strains, and among them, the best results were reached by the strains 2032 and 2033 of W. anomalus which appear the best probiotic candidate in terms of the in vitro probiotic trait evaluated. Further experiments are underway to confirm this findings.
橄榄油含有丰富的微生物群，包括酵母，这是一种生物成分。本研究旨在研究从意大利初榨橄榄油中分离出的酵母菌株的一些生理特性和体外益生菌潜力。本研究使用了 11 株属于以下物种的酵母菌株：Candida adriatica、Candida diddensiae、Nakazawaea molendini-olei、Nakazawaea wickerhamii、Wickerhamomyces anomalus 和 Yamadazyma terventina，并将其与参考酵母 Saccharomyces boulardii 进行了比较。目前的研究表明，与仅产生饱和脂肪酸和单不饱和脂肪酸（MUFAs）的 Saccharomyces boulardii 不同，橄榄油来源的酵母菌株还合成多不饱和脂肪酸（PUFAs），其数量超过橄榄油中的含量，这提供了健康益处。在胃和胰腺消化液中的存活率对于益生菌酵母非常重要，因为它使它们能够穿过人体肠道，当酵母细胞被橄榄油包裹时，存活率达到了 100%的最大值。研究的酵母菌株中有 50%去除了胆固醇，其中 W. anomalus 的菌株 2032 和 2033 效果最好，就评估的体外益生菌特性而言，它们是最有前途的益生菌候选菌株。正在进行进一步的实验来证实这一发现。
