Parabiotic immunomodulatory activity of yeast cell wall polysaccharides from Saccharomyces cerevisiae and S. boulardii

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-12-01 DOI:10.1016/j.jff.2024.106577

Kwang-Rim Baek , Hyun-Ji Lee , Kang-Hyeon Jeong , Bo-Ram Park , Soo-Jung Kim , Seung-Oh Seo

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Abstract

Yeast, particularly Saccharomyces cerevisiae, is widely regarded as a nutritional supplement in the food and feed industries. Notably, Saccharomyces boulardii is promoted as a probiotic strain for its efficacy in gastrointestinal disorders. Despite genetic similarities to S. cerevisiae, S. boulardii is distinguished from S. cerevisiae by unique features like cell wall composition, which is crucial for immune activation. This study evaluated the cell wall polysaccharide contents of S. boulardii and S. cerevisiae and their immunomodulatory activity on Raw 264.7 cell. Results showed an increased secretion of pro-inflammatory factors (TNF-α, IL-6, and NO) and the anti-inflammatory factor IL-10. Remarkably S. boulardii cell extracts had a more pronounced effect than S. cerevisiae cell extracts. The immunomodulatory activity is linked to the MAPK(ERK)/NF-κB pathway, activated by β-glucan and mannan via Dectin-1 and Dectin-2 receptors. This difference in immune response are attributed to variations in content of mannan and β-glucan in their cell walls.

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酿酒酵母和博氏酵母细胞壁多糖的共生免疫调节活性

酵母，特别是酿酒酵母，在食品和饲料工业中被广泛认为是一种营养补充剂。值得注意的是，博拉氏酵母菌因其对胃肠道疾病的功效而被推广为益生菌菌株。尽管与酿酒葡萄球菌具有遗传相似性，但博拉氏沙门氏菌与酿酒葡萄球菌的区别在于细胞壁组成等独特特征，而细胞壁组成对免疫激活至关重要。本研究评价了博氏弧菌和酿酒弧菌细胞壁多糖含量及其对Raw 264.7细胞的免疫调节活性。结果显示，促炎因子（TNF-α、IL-6、NO）和抗炎因子IL-10的分泌增加。博氏酵母细胞提取物比酿酒酵母细胞提取物的效果更显著。其免疫调节活性与MAPK(ERK)/NF-κB通路有关，β-葡聚糖和甘露聚糖通过Dectin-1和Dectin-2受体激活MAPK /NF-κB通路。这种免疫反应的差异归因于其细胞壁中甘露聚糖和β-葡聚糖含量的变化。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.