Alkalbani Nadia S, Osaili Tareq M, Al-Nabulsi Anas A, Olaimat Amin N, Liu Shao-Quan, Shah Nagendra P, Apostolopoulos Vasso, Ayyash Mutamed M
Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates.
Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates.
J Fungi (Basel). 2022 Apr 2;8(4):365. doi: 10.3390/jof8040365.
Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted health benefits is well documented. Hence, there is considerable interest in isolating new yeasts as potential probiotics. Survival in the gastrointestinal tract (GIT), salt tolerance and adherence to epithelial cells are preconditions to classify such microorganisms as probiotics. Clear understanding of how yeasts can overcome GIT and salt stresses and the conditions that support yeasts to grow under such conditions is paramount for identifying, characterising and selecting probiotic yeast strains. This study elaborated the adaptations and mechanisms underlying the survival of probiotic yeasts under GIT and salt stresses. This study also discussed the capability of yeasts to adhere to epithelial cells (hydrophobicity and autoaggregation) and shed light on in vitro methods used to assess the probiotic characteristics of newly isolated yeasts.
益生菌是一类微生物（包括细菌、酵母和霉菌），当摄入足够量时，它们能给宿主带来各种健康益处。含有益生菌的食品，即功能性食品，具有多种促进健康和治疗的功效。酵母在生产具有促进健康益处的功能性食品中所起的重要作用已有充分记录。因此，人们对分离新的酵母作为潜在益生菌有着浓厚的兴趣。在胃肠道（GIT）中存活、耐盐性以及对上皮细胞的粘附是将此类微生物归类为益生菌的先决条件。清楚了解酵母如何克服胃肠道和盐胁迫以及支持酵母在这些条件下生长的条件对于鉴定、表征和选择益生菌酵母菌株至关重要。本研究阐述了益生菌酵母在胃肠道和盐胁迫下存活的适应机制。本研究还讨论了酵母粘附上皮细胞的能力（疏水性和自聚集），并阐明了用于评估新分离酵母益生菌特性的体外方法。
