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Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies

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Abstract

Artisanal fermented beverages have been associated with beneficial effects for a long time. In Mexico, there are a wide variety of artisanal fermented beverages such as Tepache, where the fermentation is initiated by the addition of grains of a polysaccharide-containing biofilm matrix formed by a symbiotic association of bacteria and yeasts known as “Tibicos.” These microorganisms can be responsible for the beneficial effect associated with fermented beverages inoculated with Tibicos. The probiotic potential of microorganisms has been widely studied, mainly in lactic acid bacteria, while despite the wide distribution of yeasts, these have not been so studied. Therefore, the aim of this study was to evaluate in vitro the probiotic potential properties of a yeast isolated from Tibicos. For this, the yeast was identified by molecular techniques as Saccharomyces cerevisiae, which showed a good resistance to pH 2.0, bile salts and in vitro digestion. The results also showed a good ability to form cellular aggregates as a result of having a hydrophobic surface. In addition, it can be considered as safe since it does not show hemolytic activity and is sensitive to nystatin. Additionally, the yeast presented an excellent antioxidant capacity to reduce the DPPH radical. The S. cerevisiae strain C41 isolated from Tibicos was successfully compared by means of in vitro tests with the only recognized probiotic yeast, S. boulardii. These findings point Saccharomyces cerevisiae C41 as a potentially probiotic yeast; nevertheless, it is necessary to consider further in vitro and in vivo studies that establish the benefits that this yeast could provide.

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Funding

This research was supported by the National Council for Science and Technology from Mexico (260107).

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Authors and Affiliations

  1. Laboratorio de Proteínas Vegetales, Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico

    Haydee Eliza Romero-Luna & Gloria Dávila-Ortiz

  2. Laboratorio de Biotecnología de Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico

    Humberto Hernández-Sánchez

  3. Laboratorio de Producción y Control de Biológicos, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico

    Rosa María Ribas-Aparicio

  4. Laboratorio de Bacteriología Médica, Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico

    Patricia Isidra Cauich-Sánchez

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  1. Haydee Eliza Romero-Luna
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  2. Humberto Hernández-Sánchez
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  3. Rosa María Ribas-Aparicio
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  5. Gloria Dávila-Ortiz
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Correspondence to Gloria Dávila-Ortiz.

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Romero-Luna, H.E., Hernández-Sánchez, H., Ribas-Aparicio, R.M. et al. Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies. Probiotics & Antimicro. Prot. 11, 794–800 (2019). https://doi.org/10.1007/s12602-018-9471-2

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