Probiotic Properties of Saccharomycetes (Review)

Abstract

The purpose of the review is to summarize and analyze information on the molecular genetic basis and methods for studying the probiotic activity of Saccharomycetes fungi, the mechanisms of their physiological action, and their application in biotechnology. The relevance of research in this area is confirmed by the dynamics of the growth of publications. The effectiveness of Saccharomyces boulardii in the treatment and prevention of diarrhea of various etiologies, relapses of C. difficile infection, side effects of H. pylori infection therapy has been established with a high level of evidence. Genetic, cytological, cultural and biochemical features of S. boulardii determine their probiotic activity. Other Saccharomyces strains with probiotic potential are most often isolated from national fermented plant and dairy products. A unified methodology for studying the probiotic properties of yeast has not yet been created; clinical trials involving people are needed to confirm their status. Promising probiotics are strains of the species S. cerevisiae and K. marxianus, which have an international safety status. Possible mechanisms of physiological action of Saccharomycetes include antimicrobial and antitoxic, trophic, antisecretory and anti-inflammatory effects. Some of the mechanisms of yeast probiotic action differ from those of bacteria, and not all of them are yet understood. Saccharomycetes probiotics can be used to improve the biological value, quality and safety of food products.