KNUSTSpace >
Research Articles >
College of Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/14640

Title: Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products
Authors: Motey, Grace Adzo
Jespersen, Lene
Johansen, Pernille Greve
Owusu-Kwarteng, James
Ofori, Linda Aurelia
Obiri-Danso, Kwasi
Siegumfeldt, Henrik
Larsen, Nadja
Keywords: adhesion,
African fermented food
Kluyveromyces marxianus
Saccharomyces cerevisiae
survival at gastrointestinal stress,
transepithelial electrical resistance
Issue Date: 2020
Publisher: WILEY
Citation: WILEY
Abstract: The yeast species Saccharomyces cerevisiae and Kluyveromyces marxianus are associated with fermentation of West African indigenous foods. The aim of this study was to characterize potential probiotic properties of S. cerevisiae and K. marxianus isolates from the West African milk products lait caillé and nunu and a cerealbased product mawè. The strains (14 in total) were identified by 26S rRNA gene sequencing and characterized for survival at gastrointestinal stress (bile salts and low pH) and adhesion to Caco-2 intestinal epithelial cells. Selected yeast isolates were tested for their effect on the transepithelial electrical resistance (TEER), using the intestinal epithelial cell line Caco-2 and for maintenance of intracellular pH (pHi) during perfusion with gastrointestinal pH (3.5 and 6.5). All tested yeasts were able to grow in bile salts in a strain-dependent manner, exhibiting a maximum specific growth rate (μmax) of 0.58–1.50 h−1. At pH 2.5, slow growth was observed for the isolates from mawè (μmax of 0.06–0.80 h−1), whereas growth of yeasts from other sources was mostly inhibited. Yeast adhesion to Caco-2 cells was strain specific and varied between 8.0% and 36.2%. Selected strains of S. cerevisiae and K. marxianus were able to maintain the pHi homeostasis at gastrointestinal pH and to increase TEER across the Caco-2 monolayers, indicating their potential to improve intestinal barrier functions. Based on overall results, strains of K. marxianus and S. cerevisiae from mawè exhibited the highest probiotic potential and might be recommended for further development as starter cultures in West African fermented products.
Description: This article is published at WILEY and also available at, https://DOI: 10.1002/yea.3513
URI: DOI: 10.1002/yea.3513
Appears in Collections:College of Science

Files in This Item:

File Description SizeFormat
Probiotic potential of Saccharomyces cerevisiae and.pdf1 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback