Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo
{"title":"短期给予潜在益生菌克菲尔酵母A4和A5对BALB/c小鼠肠道微生物群的调节","authors":"Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo","doi":"10.1007/s10068-023-01268-3","DOIUrl":null,"url":null,"abstract":"<div><p>Kefir yeast, <i>Kluyveromyces marxianus</i>, has been evaluated for its potential probiotic properties—survivability, non-pathogenicity, and antioxidant and anti-microbial activities. However, host gut microbiota modulation of kefir yeasts remains unclear. Here, we compared kefir yeast strains <i>K</i>. <i>marxianus</i> A4 (Km A4) and <i>K. marxianus</i> A5 (Km A5) with <i>Saccharomyces boulardii</i> ATCC MYA-796 (Sb MYA-796) by investigating their adherence to colorectal adenocarcinoma (Caco-2) cells and gut microbiota modulation in BALB/c mice. The kefir yeast strains exhibited higher intestinal cell adhesion than Sb MYA-796 (<i>p</i> < 0.05). Bacteroidetes, Bacteroidales, and <i>Bacteroides</i> were more abundant in the 1 × 10<sup>8</sup> CFU/mL of Km A4 treatment group than in the control group (<i>p</i> < 0.05). Moreover, 1 × 10<sup>8</sup> CFU/mL of Km A5 increased Corynebacteriales and <i>Corynebacterium</i> compared to the 1 × 10<sup>8</sup> CFU/mL of Km A4 treatment group (<i>p</i> < 0.01). The results showed that Km A4 and Km A5 had good Caco-2 cell adhesion ability and modulated gut microbiota upon short-term administration in healthy mice.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 4","pages":"589 - 598"},"PeriodicalIF":2.4000,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-023-01268-3.pdf","citationCount":"1","resultStr":"{\"title\":\"Gut microbiota modulation via short-term administration of potential probiotic kefir yeast Kluyveromyces marxianus A4 and A5 in BALB/c mice\",\"authors\":\"Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo\",\"doi\":\"10.1007/s10068-023-01268-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Kefir yeast, <i>Kluyveromyces marxianus</i>, has been evaluated for its potential probiotic properties—survivability, non-pathogenicity, and antioxidant and anti-microbial activities. However, host gut microbiota modulation of kefir yeasts remains unclear. Here, we compared kefir yeast strains <i>K</i>. <i>marxianus</i> A4 (Km A4) and <i>K. marxianus</i> A5 (Km A5) with <i>Saccharomyces boulardii</i> ATCC MYA-796 (Sb MYA-796) by investigating their adherence to colorectal adenocarcinoma (Caco-2) cells and gut microbiota modulation in BALB/c mice. The kefir yeast strains exhibited higher intestinal cell adhesion than Sb MYA-796 (<i>p</i> < 0.05). Bacteroidetes, Bacteroidales, and <i>Bacteroides</i> were more abundant in the 1 × 10<sup>8</sup> CFU/mL of Km A4 treatment group than in the control group (<i>p</i> < 0.05). Moreover, 1 × 10<sup>8</sup> CFU/mL of Km A5 increased Corynebacteriales and <i>Corynebacterium</i> compared to the 1 × 10<sup>8</sup> CFU/mL of Km A4 treatment group (<i>p</i> < 0.01). The results showed that Km A4 and Km A5 had good Caco-2 cell adhesion ability and modulated gut microbiota upon short-term administration in healthy mice.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"32 4\",\"pages\":\"589 - 598\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2023-02-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s10068-023-01268-3.pdf\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-023-01268-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-023-01268-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Gut microbiota modulation via short-term administration of potential probiotic kefir yeast Kluyveromyces marxianus A4 and A5 in BALB/c mice
Kefir yeast, Kluyveromyces marxianus, has been evaluated for its potential probiotic properties—survivability, non-pathogenicity, and antioxidant and anti-microbial activities. However, host gut microbiota modulation of kefir yeasts remains unclear. Here, we compared kefir yeast strains K. marxianus A4 (Km A4) and K. marxianus A5 (Km A5) with Saccharomyces boulardii ATCC MYA-796 (Sb MYA-796) by investigating their adherence to colorectal adenocarcinoma (Caco-2) cells and gut microbiota modulation in BALB/c mice. The kefir yeast strains exhibited higher intestinal cell adhesion than Sb MYA-796 (p < 0.05). Bacteroidetes, Bacteroidales, and Bacteroides were more abundant in the 1 × 108 CFU/mL of Km A4 treatment group than in the control group (p < 0.05). Moreover, 1 × 108 CFU/mL of Km A5 increased Corynebacteriales and Corynebacterium compared to the 1 × 108 CFU/mL of Km A4 treatment group (p < 0.01). The results showed that Km A4 and Km A5 had good Caco-2 cell adhesion ability and modulated gut microbiota upon short-term administration in healthy mice.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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