Screening of dairy yeast strains for probiotic applications.
To evaluate the potential of yeasts of dairy origin as probiotics, we tested 8 species including Candida humilis, Debaryomyces hansenii, Debaryomyces occidentalis, Kluyveromyces lactis, Kluyveromyces lodderae, Kluyveromyces marxianus, Saccharomyces cerevisiae, and Yarrowia lipolytica, isolated from commercial blue cheese and kefir. Strains were randomly selected from each species and tested for their ability to adhere to human enterocyte-like Caco-2 cells in culture. Among the 8 species, K. lactis showed higher adhesive ability than K. marxianus, K. lodderae, and D. hansenii. The other 4 species were poorly adhesive. All species other than K. marxianus and C. humilis were resistant to acidic conditions. In the presence of bile acid, growth inhibition was undetectable when incubation was carried out at 27 degrees C; however, it was evident for C. humilis and a strain of D. occidentalis when incubated at 37 degrees C. Moreover, the influence of proteinase treatment of living cells of K. lactis and K. lodderae on their adhesion to Caco-2 cells was evaluated. Although a slight reduction was recognized when K. lactis was treated with proteinase K, the influence of intestinal protease treatments of pepsin followed by trypsin was negligible. These results indicated that a proteinaceous factor was unlikely to be involved in adhesion of K. lactis and K. lodderae to Caco-2 cells. No stimulation of IL-8 synthesis by Caco-2 cells was recognized in the presence of K. lactis. In conclusion, K. lactis was the most attractive to continue study for use as probiotic microorganisms.
Kumura
H
H
Laboratory of Dairy Science, Research Group of Animal Product Science, Division of Bioresources and Product Science, Graduate School of Agriculture, Hokkaido University, Sapporo-shi 060-8589, Japan. kumura@anim.agr.hokudai.ac.jp
Tanoue
Y
Y
Tsukahara
M
M
Tanaka
T
T
Shimazaki
K
K
D000818:Animals; D018938:Caco-2 Cells / Q000382:microbiology; D002448:Cell Adhesion / Q000502:physiology*; D002611:Cheese / Q000382:microbiology; D003611:Dairy Products / Q000382:microbiology*; D005516:Food Microbiology; D058870:Food, Organic / Q000382:microbiology*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007716:Kluyveromyces / Q000302:isolation & purification / Q000502:physiology; D019936:Probiotics / Q000302:isolation & purification*; D012440:Saccharomyces / Q000302:isolation & purification / Q000502:physiology; D004718:Saccharomycetales / Q000302:isolation & purification / Q000502:physiology; D013696:Temperature; D025062:Yarrowia / Q000302:isolation & purification / Q000502:physiology; D015003:Yeasts / Q000302:isolation & purification* / Q000502:physiology*