Abstract
The nonpathogenic yeast Saccharomyces boulardii (Sb) has beneficial effects on the human intestine, and thus has been prescribed as probiotics for the treatment of diarrhea and gastrointestinal diseases. This is the only commercialized yeast with the purpose of being used as human medicine. Currently, little is known about their multiple mechanisms of actions. The S. boulardii yeast strain is isolated and identified by using the BIOLOGTM microarray identification system and morphologically. To understand its functional roles, the present study investigates the ability of this yeast to tolerate different concentrations of bile salt up to 2.5%, cell hydrophobicity, antioxidants, autoaggregation activity, and simulated gastrointestinal digestion. The effect of temperatures (up to 50°C), pH (up to 8.0), and salinity (at best 7%) was also monitored on the growth and survival of the yeast cell. The physicochemical analyses revealed that S. boulardii could survive in stomach conditions at pH 2.5, temperature 37°C, and 2% bile salt. Antibiotic susceptibility of S. boulardii was carried out using commercial antibiotic discs. The antimicrobial activity of the isolated S. boulardii against bacterial pathogens related to diarrhea diseases was in-vitro determined by the Well Diffusion method. The biosafety assay findings also claimed S. boulardii could be a potential probiotic. The experimental findings suggest that the isolated S. boulardii possesses excellent probiotic capacities as a biotherapeutic agent for antidiarrheal and gastrointestinal disorders.
Highlights
Saccharomyces boulardii (Sb) is a nonpathogenic yeast initially isolated by French scientist Henri Boulard from the fruits lychee and mangosteen in 1923 [1]
Samples were diluted with sterile water and plated into the Sabouraud dextrose agar (SDA) medium and thenincubated at 30◦C for 48 h of incubation
This isolate initially presumes as S. boulardii and was chosen for further study
Summary
Saccharomyces boulardii (Sb) is a nonpathogenic yeast initially isolated by French scientist Henri Boulard from the fruits lychee and mangosteen in 1923 [1]. Earlier reports indicated that S. boulardii is a strain of Saccharomyces cerevisiae, sharing high level (∼99%) genomic relatedness [2]. S. boulardii has a unique and specific microsatellite allele characteristics that distinguishes it from other strains of S. cerevisiae [4]. Characterization of S. boulardii as a separate species was supported by the lack of galactose utilization and sporulation as compared to S. cerevisiae [5]. S. boulardii is a thermotolerant yeast that grows optimally at 37◦C (physiological temperature of the host), whereas S. cerevisiae strains grow and metabolize at 30◦C [6, 7].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
