Application of Probiotic Yeasts on Candida Species Associated Infection.

Lohith Kunyeit,Reeta P Rao,Anu-Appaiah K A

doi:10.3390/jof6040189

Abstract

Superficial and life-threatening invasive Candida infections are a major clinical challenge in hospitalized and immuno-compromised patients. Emerging drug-resistance among Candida species is exacerbated by the limited availability of antifungals and their associated side-effects. In the current review, we discuss the application of probiotic yeasts as a potential alternative/ combination therapy against Candida infections. Preclinical studies have identified several probiotic yeasts that effectively inhibit virulence of Candida species, including Candida albicans, Candida tropicalis, Candida glabrata, Candida parapsilosis, Candida krusei and Candida auris. However, Saccharomyces cerevisiae var. boulardii is the only probiotic yeast commercially available. In addition, clinical studies have further confirmed the in vitro and in vivo activity of the probiotic yeasts against Candida species. Probiotics use a variety of protective mechanisms, including posing a physical barrier, the ability to aggregate pathogens and render them avirulent. Secreted metabolites such as short-chain fatty acids effectively inhibit the adhesion and morphological transition of Candida species. Overall, the probiotic yeasts could be a promising effective alternative or combination therapy for Candida infections. Additional studies would bolster the application of probiotic yeasts.

Highlights

The fermented foods are a rich source of beneficial microorganisms, and they have a long history of exhibiting health benefits, S. cerevisiae and lactic acid bacteria (LAB)
The vast majority of fungal infections are caused by Candida albicans, a polymorphic commensal yeast as well as some non-albicans Candida species
C. albicans and few non-albicans Candida strains, such as C. tropicalis and C. glabrata, exhibit multiple morphological structures such as yeast form, germ tubes, pseudo-hyphae, and/or hyphae that play a key role in the infection

Summary

Introduction

The fermented foods are a rich source of beneficial microorganisms, and they have a long history of exhibiting health benefits, S. cerevisiae and lactic acid bacteria (LAB). The vast majority of fungal infections are caused by Candida albicans, a polymorphic commensal yeast as well as some non-albicans Candida species. C. albicans and few non-albicans Candida strains, such as C. tropicalis and C. glabrata, exhibit multiple morphological structures such as yeast form, germ tubes, pseudo-hyphae, and/or hyphae that play a key role in the infection. A study revealed that adaptation to alternative carbon sources such as lactate and other nutrient sources increased environment stress response and virulence [21] All of these attributes make C. albicans and non-albicans Candida species a unique pathogen among the microbial community

Drug Resistance Is a Major Hurdle to Antifungal Therapy

Use of Probiotics as Biotherapeutics

Interaction of Probiotics Yeast and Candida Species

Findings

Immunogenic Response and Anti-Virulence Ability of Probiotic Yeasts