本土发酵食品中分离的酵母的益生菌潜力、抗氧化活性和植酸酶生产。
Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods.
机构信息
Biology Department, Federal University of Lavras, CEP, Lavras, MG, 37200-000, Brazil.
Department of Basic Science, Federal University of Vales do Jequitinhonha e Mucuri, CEP, Diamantina, MG, 39100-000, Brazil.
出版信息
Probiotics Antimicrob Proteins. 2020 Mar;12(1):280-288. doi: 10.1007/s12602-019-9518-z.
While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116 yeasts isolated from Brazilian indigenous fermented food, cocoa fermentation, and kefir were in vitro characterized for probiotic attributes. From 116 isolates, 36 were tolerant to gastrointestinal conditions evaluated by tolerance to pH 2.0, bile salts (0.3% w/v), and 37 °C temperature. From those, 15 isolates showed a similar or higher percentage (P < 0.05) of hydrophobicity, autoaggregation, and coaggregation with E. coli than the reference strain S. boulardii. All these strains showed a high percentage of adhesion to Caco-2 cells (> 63%) and antioxidant activity (ranging from 18 to 62%). Phytate hydrolysis was evaluated for these yeasts and 13 strains showed positive results, which is important for nutrient availability in plant-based foods. These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products.
虽然许多细菌已被工业界用作益生菌，但只有两种酵母，酿酒酵母 var. boulardii 和脆弱拟杆菌（B0399），被用于此目的。在本工作中，从巴西本土发酵食品、可可发酵和开菲尔中总共分离出 116 株酵母，对其进行了益生菌特性的体外表征。在 116 株分离株中，有 36 株耐受胃肠道条件，其耐胃酸（pH 2.0）、胆盐（0.3%w/v）和 37°C 温度的能力得到了评估。其中，有 15 株分离株的疏水性、自动聚集和与大肠杆菌的共聚集能力与参考菌株酿酒酵母 var. boulardii 相似或更高（P<0.05）。所有这些菌株对 Caco-2 细胞的黏附率均较高（>63%），且具有抗氧化活性（范围为 18-62%）。对这些酵母进行了植酸盐水解的评估，有 13 株显示出阳性结果，这对于植物性食品中营养物质的可用性很重要。这些结果为新型益生菌酵母菌株的特性描述以及为这些食品产品增加功能价值提供了重要的见解。
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