The food industry has long utilized a variety of bacterial strains for their fermentation, flavor production, and heterogeneous molecule production capabilities. Recent studies have highlighted the potential probiotic effects of two fungi commonly used in food production on intestinal inflammation. This study m systemJournal of the American Society for Microbiology demonstrates a new method with the potential to develop new probiotics.
“There is much to learn by studying the role of fungal strains in the microbiome and host health. seed Simply being used in food processes could provide a source of new probiotics,” said study lead author Matthias, INRAE Research Director at the Michalis Institute in Jouy-en-Josas, France. said Dr. L. Richard.
Understanding yeast in food and health
To date, little is known about the diversity of edible yeasts and their potential impact on the gut microbiota and intestinal health. Yeasts are microscopic fungi consisting of solitary cells that reproduce by budding. Some have been used for hundreds of years. budding yeast It is used in wine and bread production, or in many other applications, such as making and aging cheese crusts. Debaryomyces hansenii.
Researchers conducted a new study to further our knowledge of the potential impact of the fungal microbiome on human health. In this particular study, the idea was to specifically target fungi that food companies use to produce food (cheese, charcuterie). “Our interest is more focused on the role of fungi in gut health and the development of inflammatory bowel diseases (Crohn’s disease and ulcerative colitis), so we will investigate the impact of these fungi on adapted in vitro and in vivo models. ,” Richard said. .
Probiotic potential of edible yeast
The researchers first selected yeasts that are used intensively in food production and are representative of a variety of yeast species, and performed simple interaction studies with cultured human cells or specific animal models that mimic ulcerative colitis. Tested with.
They found that among a collection of bacterial strains used in food production, some strains can have beneficial effects on the gut and host in the context of inflammation. They identified two types of yeast strains. Cyberlindonella giardini and Kluyveromyces lactis, which could have a beneficial effect on the inflammatory status in a murine model of ulcerative colitis. Several additional experiments were performed to decipher the mechanisms behind these effects.in the case of C. Giardinithis protection was likely driven by changes in the microbiota after administration. C. Giardini As a result, the susceptibility of the gut to inflammation was altered through a mechanism that is still unknown.
“These two strains have never been specifically described to have such a beneficial effect, so even though more research is needed to see how they work, especially in humans. “This is a promising finding,” Richard said.
C. Giardini and K. lactis These strains have potential as probiotic yeast strains to fight inflammation in the gut, but further research is needed to understand the mechanisms by which these strains act on gut health.
reference: “Cyberlindonella giardini and Kluyveromyces lactis“Two fungi used in food processing have potential probiotic effects on intestinal inflammation” Cindy Hugo, Maxime Poirier, Madeleine Spatz, Grégory da Costa, Chloe Michaudel, Alexia Lapierre, Camille Dunn, Valerie Martin, Philippe Langella, Harry Sokol, Marie-Laure Michel, Patrick Boyaval, Matthias L. Richard, October 26, 2023, m system.
DOI: 10.1128/msystems.00841-23