Biomodulation Major, and Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea.
Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
Sci Rep. 2023 Apr 24;13(1):6687. doi: 10.1038/s41598-023-33958-7.
Recently, several probiotic products have been developed; however, most probiotic applications focused on prokaryotic bacteria whereas eukaryotic probiotics have received little attention. Saccharomyces cerevisiae yeast strains are eukaryotes notable for their fermentation and functional food applications. The present study investigated the novel yeast strains isolated from Korean fermented beverages and examined their potential probiotic characteristics. We investigated seven strains among 100 isolates with probiotic characteristics further. The strains have capabilities such as auto-aggregation tendency, co-aggregation with a pathogen, hydrophobicity with n-hexadecane,1,1-diphenyl-2-picrylhydrazyl scavenging effect, survival in simulated gastrointestinal tract conditions and the adhesion ability of the strains to the Caco-2 cells. Furthermore, all the strains contained high cell wall glucan content, a polysaccharide with immunological effects. Internal transcribed spacer sequencing identified the Saccharomyces strains selected in the present study as probiotics. To examine the effects of alleviating inflammation in cells, nitric oxide generation in raw 264.7 cells with S. cerevisiae showed that S. cerevisiae GILA could be a potential probiotic strain able to alleviate inflammation. Three probiotics of S. cerevisiae GILA strains were chosen by in vivo screening with a dextran sulfate sodium-induced colitis murine model. In particular, GILA 118 down-regulates neutrophil-lymphocyte ratio and myeloperoxidase in mice treated with DSS. The expression levels of genes encoding tight junction proteins in the colon were upregulated, cytokine interleukin-10 was significantly increased, and tumor necrosis factor-α was reduced in the serum.
最近，已经开发出了几种益生菌产品；然而，大多数益生菌应用都集中在原核细菌上，而真核益生菌则很少受到关注。酿酒酵母是一种真核生物，以其发酵和功能性食品应用而闻名。本研究从韩国发酵饮料中分离出新型酵母菌株，并研究了它们潜在的益生菌特性。我们进一步研究了 100 个分离株中具有益生菌特性的 7 个菌株。这些菌株具有自动聚集倾向、与病原体共聚集、与正十六烷的疏水性、1,1-二苯基-2-苦基肼清除作用、模拟胃肠道条件下的生存能力以及菌株对 Caco-2 细胞的粘附能力等能力。此外，所有菌株均含有高细胞壁葡聚糖含量，这是一种具有免疫作用的多糖。内部转录间隔区测序鉴定了本研究中选择的酵母菌株为益生菌。为了研究减轻细胞炎症的效果，用酿酒酵母 RAW264.7 细胞检测一氧化氮的生成，结果表明，酿酒酵母 GILA 可能是一种潜在的益生菌菌株，能够减轻炎症。通过葡聚糖硫酸钠诱导的结肠炎小鼠模型进行体内筛选，选择了三种酿酒酵母 GILA 菌株作为益生菌。特别是 GILA118 可下调 DSS 处理小鼠中性粒细胞-淋巴细胞比值和髓过氧化物酶。结肠中紧密连接蛋白编码基因的表达水平上调，血清中白细胞介素-10 显著增加，肿瘤坏死因子-α减少。
