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Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods

  • Aline Galvão Tavares Menezes
  • Cíntia Lacerda Ramos
  • Gisele Cenzi
  • Dirceu Sousa Melo
  • Disney Ribeiro Dias
  • Rosane Freitas SchwanEmail author
Article
  • 56 Downloads

Abstract

While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116 yeasts isolated from Brazilian indigenous fermented food, cocoa fermentation, and kefir were in vitro characterized for probiotic attributes. From 116 isolates, 36 were tolerant to gastrointestinal conditions evaluated by tolerance to pH 2.0, bile salts (0.3% w/v), and 37 °C temperature. From those, 15 isolates showed a similar or higher percentage (P < 0.05) of hydrophobicity, autoaggregation, and coaggregation with E. coli than the reference strain S. boulardii. All these strains showed a high percentage of adhesion to Caco-2 cells (> 63%) and antioxidant activity (ranging from 18 to 62%). Phytate hydrolysis was evaluated for these yeasts and 13 strains showed positive results, which is important for nutrient availability in plant-based foods. These results are important insights for characterization of novel probiotic yeast strains as well as to aggregate functional value to these food products.

Keywords

Probiotics Phytase Antioxidant activity Adhesion Caco-2 

Notes

Acknowledgements

The authors thank to the CCMA for providing the strains used in this work.

Funding Sources

This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico do Brasil (CNPq), Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG), and CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior).

Compliance with Ethical Standards

Conflicts of Interest

The authors declare that they have no conflict of interest.

Supplementary material

12602_2019_9518_MOESM1_ESM.docx (19 kb)
ESM 1 (DOCX 18.8 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Biology DepartmentFederal University of LavrasLavrasBrazil
  2. 2.Department of Basic ScienceFederal University of Vales do Jequitinhonha e MucuriDiamantinaBrazil
  3. 3.Food Science DepartmentLavrasBrazil

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