In Vitro Probiotic Evaluation of Yeasts from Coconut and Raffia Juices

Q3 Economics, Econometrics and Finance
E. O. Irokanulo, Queen-Esther M. Yadung, Dolapo E. Orotayo, C. Nwonuma, Oreoluwa S. Alonge
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引用次数: 0

Abstract

Eukaryotic probiotics currently attract a lot of scientific attention, with Saccharomyces cerevisiae and Saccharomyces boulardii being the most widely investigated probiotic yeasts. The range of yeast species with probiotic potential needs to be broadened. In this respect, juice-providing plants may diversify eukaryoti c probiotic sources for organism preference. This study tested the probiotic potential of Pichia kudriavzevii and Kluyveromyces marxianus isolated from coconut juice and Schizosaccharomyces pombe and Wickherhamomyces anomalus isolated from raffia palm juice in Nigeria. The in vitro tests used the optical density method to assay the tolerance to acid (pH 2, 3, 5), alkaline (pH 7.5, 8.0), gastric juice (30%), bile (1, 2, and 3%), and osmotic pressure (5, 10, 15, 20, 25, and 30% gluco se solution). All four yeasts survived in the test environments, exhibiting varying degrees of probiotic potential. After 96 h in simulated gastric juice, S. pombe outperformed K. marxianus and W. anomalus by 13 and 97.7% (p < 0.05), respectively. W. anomalus appeared to be the least viable in 30% gastric juice. After 96 h in the acid media, all yeasts performed better at pH 3.0 than at pH 2.0, with roughly 89% (1.695/0.185 mean absorbance values) greater growth in pH 3.0 than in pH 2.0. The alkaline media had a better effect on the growth rate. P. kudriavzevii fared best at pH 2.0 and 3.0 for up to 96 h. All yeasts maintained viability in 1, 2, and 3% bile solutions, although the growth rate did not improve significantly in any of the assay periods. Only minimal growth increase was registered in increased bile concentrations. All samples demonstrated sustained viability in 5–30% glucose between 24 and 48 h of incubation. After 48 h of incubation, the yeast concentrations began to fall as the glucose concentration rose from 5 to 30%. P. kudriavzevii was the least affected after 96 h (41.8%) and demonstrated the best survival results by the four criteria tested in this study. If this species meets all other non-assayed parameters which qualify a microorganism as a probiotic, P. kudriavzevii obtained from Nigerian coconut juice can be recommended as a potential s ource of commercial probiotics.
椰子汁和红树莓汁中酵母的体外益生菌评估
目前,真核益生菌引起了科学界的广泛关注,其中酿酒酵母(Saccharomyces cerevisiae)和布拉氏酵母(Saccharomyces boulardii)是研究最为广泛的益生酵母。具有益生菌潜力的酵母菌种类还需要扩大。在这方面,提供果汁的植物可能会使真核酵母益生菌来源多样化,以满足生物的偏好。 本研究测试了尼日利亚从椰子汁中分离出来的 Pichia kudriavzevii 和 Kluyveromyces marxianus 以及从拉菲亚棕榈汁中分离出来的 Schizosaccharomyces pombe 和 Wickherhamomyces anomalus 的益生菌潜力。体外试验采用光密度法测定酵母菌对酸(pH 值为 2、3、5)、碱(pH 值为 7.5、8.0)、胃液(30%)、胆汁(1、2、3%)和渗透压(5、10、15、20、25 和 30% 葡萄糖水溶液)的耐受性。 所有四种酵母菌都能在试验环境中存活,并表现出不同程度的益生潜力。在模拟胃液中浸泡 96 小时后,S. pombe 的表现比 K. marxianus 和 W. anomalus 分别高出 13% 和 97.7%(p < 0.05)。W. anomalus似乎在30%的胃液中存活率最低。在酸性培养基中培养 96 小时后,所有酵母菌在 pH 值为 3.0 时的表现均优于 pH 值为 2.0 时的表现,pH 值为 3.0 时的生长速度比 pH 值为 2.0 时的生长速度高出约 89%(1.695/0.185 平均吸光度值)。碱性培养基对生长速度的影响更大。在 1%、2% 和 3% 的胆汁溶液中,所有酵母菌都能保持活力,但在任何测定期间,生长率都没有显著提高。在胆汁浓度增加的情况下,酵母菌的生长速度仅有极小的增长。在 5-30% 的葡萄糖中培养 24 到 48 小时后,所有样品都显示出持续的活力。培养 48 小时后,随着葡萄糖浓度从 5%上升到 30%,酵母浓度开始下降。Kudriavzevii 在 96 小时后受影响最小(41.8%),在本研究测试的四个标准中存活率最高。 如果该物种符合微生物作为益生菌的所有其他非检测参数,那么从尼日利亚椰子汁中获得的 P. kudriavzevii 就可以被推荐为商业益生菌的潜在原料。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Processing: Techniques and Technology
Food Processing: Techniques and Technology Engineering-Industrial and Manufacturing Engineering
CiteScore
1.40
自引率
0.00%
发文量
82
审稿时长
12 weeks
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