评估从新西兰昆布茶中分离的酵母的益生菌潜力

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Boying Wang , Kay Rutherfurd-Markwick , Ninghui Liu , Xue-Xian Zhang , Anthony N. Mutukumira
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引用次数: 0

摘要

康普茶是一种由醋酸菌和酵母菌共生培养发酵而成的茶饮料,本研究调查了从康普茶中分离出来的酵母菌的体外益生潜力。之前从新西兰销售的四种不同的商业昆布茶样品中分离出了共 62 株酵母菌。我们对属于 8 个不同物种的 15 个代表性分离菌株在不同条件(温度、低 pH 值、胆汁盐和氯化钠浓度)下的生长情况进行了评估。此外,还在一式三份的实验中研究了所选菌株的细胞表面特征、功能和酶活性。结果显示,六株菌株(Dekkera bruxellensis LBY1、Sachizosaccharomyces pombe LBY5、Hanseniaspora valbyensis DOY1、Brettanomyces anomalus DOY8、Pichia kudraivzevii GBY1 和 Saccharomyces cerevisiae GBY2)能够在低酸条件(pH 值为 2 和 3)和胆汁盐存在下生长。这表明它们有可能在人体肠道中存活下来。所有 15 株菌株都表现出负酶活性反应(溶血、明胶酶、磷脂酶和蛋白酶活性),因此可以放心食用。值得注意的是,15 株菌株中有两株(Pichia kudraivzevii GBY1 和 Saccharomyces cerevisiae GBY2)表现出理想的细胞表面疏水性(64.60-83.87%)、自动聚集(>98%)、共聚集、对八种测试抗生素(氨苄西林、氯霉素、硫酸秋水仙碱、卡那霉素、萘啶酸、硝基呋喃妥因、链霉素和四环素)的抗性以及高水平的抗氧化活性(>90%)。我们的数据揭示了 GBY1 和 GBY2 这两种酵母菌株的益生菌活性及其在功能食品生产中的潜在应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and yeast. A total of 62 yeast strains were previously isolated from four different commercial kombucha samples sold in New Zealand. Fifteen representative isolates belonging to eight different species were evaluated for their growth under different conditions (temperature, low pH, concentrations of bile salts, and NaCl). Cell surface characteristics, functional and enzymatic activities of the selected strains were also studied in triplicate experiments. Results showed that six strains (Dekkera bruxellensis LBY1, Sachizosaccharomyces pombe LBY5, Hanseniaspora valbyensis DOY1, Brettanomyces anomalus DOY8, Pichia kudraivzevii GBY1, and Saccharomyces cerevisiae GBY2) were able to grow under low-acid conditions (at pH 2 and pH 3) and in the presence of bile salts. This suggests their potential to survive passage through the human gut. All 15 strains exhibited negative enzymatic activity reactions (haemolytic, gelatinase, phospholipase, and protease activities), and thus, they can be considered safe to consume. Notably, two of the fifteen strains (Pichia kudraivzevii GBY1 and Saccharomyces cerevisiae GBY2) exhibited desirable cell surface hydrophobicity (64.60–83.87%), auto-aggregation (>98%), co-aggregation, resistance to eight tested antibiotics (ampicillin, chloramphenicol, colistin sulphate, kanamycin, nalidixic acid, nitrofurantoin, streptomycin, and tetracycline), and high levels of antioxidant activities (>90%). Together, our data reveal the probiotic activities of two yeast strains GBY1 and GBY2 and their potential application in functional food production.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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