Abstract
Kluyveromyces marxianus accounts for > 90% of the yeast population of kefir, and recently, its probiotic potential has been actively explored with a focus on its health benefits and safety. Herein, the survivability of five kefir-isolated K. marxianus strains (Km A1–A5) in a simulated gastrointestinal (GI) environment was evaluated and compared with those of commercial probiotic yeast, Saccharomyces boulardii MYA-796. To further explore the potential to survive in the host GI tract, biochemical activities, hydrophobicity assay, biofilm formation, auto-aggregation analysis, and phenol tolerance of the strains were assessed. K. marxianus A4 exhibited the best survivability among all tested strains, including the clinically proven probiotic yeast strain S. boulardii MYA-796 (p = 0.014) in the artificial GI tract ranging from pH 2.0 to 7.5. In addition, the five K. marxianus strains and S. boulardii MYA-796 displayed different assimilation of lactose, xylitol, D-sorbitol, and DL-lactate, indicating that K. marxianus metabolized a wide range of substances and, thus, might be more feasible to nourish themselves in the host GI tract for survival. K. marxianus strains showed a greater hydrophobicity of cell surface, abilities to biofilm formation and auto-aggregation, and phenol tolerance than S. boulardii MYA-796, suggesting greater potential for survival in the host GI tract.
Highlights
The term “probiotic” means “for life” and refers to live microorganisms providing health benefits to the host in adequate amounts (Quigley, 2019)
Five K. marxianus and Sb MYA-796 were each suspended in potato dextrose broth (PDB; Difco, Detroit, MI, United States) and adjusted to 2.5 McFarland [approximately 105 colony forming units (CFU)/mL]
Hydrophobicity Assay The hydrophobicity of the five K. marxianus strains and Sb MYA-796 was evaluated using the microbial adhesion to solvent (MATS) method described by Bellon-Fontaine et al (1996)
Summary
The term “probiotic” means “for life” and refers to live microorganisms providing health benefits to the host in adequate amounts (Quigley, 2019). Yeasts have received increasing attention as promising probiotics, mainly due to their better resistance to various environmental stresses, lower possibility of acquisition and transfer/distribution of antibiotic resistance, and differential immune signaling to the host when compared to lactic acid bacterial probiotics (Tambekar and Bhutada, 2010). In addition to these advantages, many studies over the past decades have explored the potential of Probiotic Kluyveromyces marxianus From Kefir novel yeast species as probiotic microorganisms (Kelesidis and Pothoulakis, 2012).
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