Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?

Saccharomyces boulardii is a probiotic yeast often used for the treatment of GI tract disorders such as diarrhea symptoms. It is genetically close to the model yeast Saccharomyces cerevisiae and its classification as a distinct species or a S. cerevisiae variant has long been discussed. Here, we review the main genetic divergencies between S. boulardii and S. cerevisiae as a strategy to uncover the ability to adapt to the host physiological conditions by the probiotic. S. boulardii does possess discernible phenotypic traits and physiological properties that underlie its success as probiotic, such as optimal growth temperature, resistance to the gastric environment and viability at low pH. Its probiotic activity has been elucidated as a conjunction of multiple pathways, ranging from improvement of gut barrier function, pathogen competitive exclusion, production of antimicrobial peptides, immune modulation, and trophic effects. This review summarizes the participation of S. boulardii in these mechanisms and the multifactorial nature by which this yeast modulates the host microbiome and intestinal function.

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Engineered cell differentiation and sexual reproduction in probiotic and mating yeasts

10.1101/2022.01.11.475777 ◽

2022 ◽

Author(s):

Emil D. Jensen ◽

Marcus Deichmann ◽

Xin Ma ◽

Rikke U. Vilandt ◽

Giovanni Schiesaro ◽

...

Keyword(s):

Sexual Reproduction ◽

Morphological Changes ◽

Cell Communication ◽

Saccharomyces Boulardii ◽

Screening Strategy ◽

Yeast Saccharomyces Cerevisiae ◽

Surface Receptors ◽

Pathway Activation ◽

Probiotic Yeast ◽

Mating Pathway

G protein-coupled receptors (GPCRs) enable cells to sense environmental cues and are indispensable for coordinating vital processes including quorum sensing, proliferation, and sexual reproduction. GPCRs comprise the largest class of cell surface receptors in eukaryotes, and for more than three decades the pheromone-induced mating pathway in baker's yeast Saccharomyces cerevisiae has served as a model for studying heterologous GPCRs (hGPCRs). Here we report transcriptome profiles following mating pathway activation in native and hGPCR-signaling yeast, and use a model-guided approach to correlate gene expression to morphological changes. From this we demonstrate mating between haploid cells armed with hGPCRs and endogenous biosynthesis of their cognate ligands. Furthermore, we devise a ligand-free screening strategy for hGPCR compatibility with the yeast mating pathway and enable hGPCR-signaling in the probiotic yeast Saccharomyces boulardii. Combined, our findings enable new means to study mating, hGPCR-signaling, and cell-cell communication in a model eukaryote and yeast probiotics.

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Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review

Current Nutrition & Food Science ◽

10.2174/1573401316666200217113230 ◽

2020 ◽

Vol 16 (8) ◽

pp. 1163-1169

Author(s):

Aziz Homayouni-Rad ◽

Aslan Azizi ◽

Parvin Oroojzadeh ◽

Hadi Pourjafar

Keyword(s):

Kluyveromyces Marxianus ◽

Yeast Species ◽

Human Life ◽

Saccharomyces Boulardii ◽

Biotechnological Products ◽

Probiotic Yeast ◽

Ancient Times ◽

Main Components ◽

Micro Organisms ◽

Harmful Effects

Background: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Objective: Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast with extensive applications in the food and drug industries. However, certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms despite their widespread industrial usage. In this study, the application of K. marxianus in preparing food and the medicinal product was reviewed in terms of its beneficial or harmful effects. Methods: Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using “Probiotics”, “Yeast”, and “Kluyveromyces marxianus”. Results: The findings suggest that K. marxianus can be recognized as a probiotic yeast species. Conclusion: It can be concluded that K. marxianus may be considered as a probiotic micro organism with a variety of commercial and medical applications.

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In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms

Foods ◽

10.3390/foods10030674 ◽

2021 ◽

Vol 10 (3) ◽

pp. 674

Author(s):

Jimmy G. Hernández-Gómez ◽

Argelia López-Bonilla ◽

Gabriela Trejo-Tapia ◽

Sandra V. Ávila-Reyes ◽

Antonio R. Jiménez-Aparicio ◽

...

Keyword(s):

Bile Salt ◽

High Performance ◽

Probiotic Strain ◽

Saccharomyces Boulardii ◽

Bile Salt Hydrolase ◽

Sodium Glycocholate ◽

Probiotic Yeast ◽

Probiotic Strains ◽

Bsh Activity

Bile salt hydrolase (BSH) activity in probiotic strains is usually correlated with the ability to lower serum cholesterol levels in hypercholesterolemic patients. The objective of this study was the evaluation of BSH in five probiotic strains of lactic acid bacteria (LAB) and a probiotic yeast. The activity was assessed using a qualitative direct plate test and a quantitative high-performance thin- layer chromatography assay. The six strains differed in their BSH substrate preference and activity. Lactobacillus plantarum DGIA1, a potentially probiotic strain isolated from a double cream cheese from Chiapas, Mexico, showed excellent deconjugation activities in the four tested bile acids (69, 100, 81, and 92% for sodium glycocholate, glycodeoxycholate, taurocholate, and taurodeoxycholate, respectively). In the case of the commercial probiotic yeast Saccharomyces boulardii, the deconjugation activities were good against sodium glycodeoxycholate, taurocholate, and taurodeoxycholate (100, 57, and 63%, respectively). These last two results are part of the novelty of the work. A weak deconjugative activity (5%) was observed in the case of sodium glycocholate. This is the first time that the BSH activity has been detected in this yeast.

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In Vitro Probitotic Evaluation of Saccharomyces boulardii with Antimicrobial Spectrum in a Caenorhabditis elegans Model

Foods ◽

10.3390/foods10061428 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1428

Author(s):

Ramachandran Chelliah ◽

Eun-Ji Kim ◽

Eric Banan-Mwine Daliri ◽

Usha Antony ◽

Deog-Hwan Oh

Keyword(s):

Pancreatic Enzyme ◽

Saccharomyces Boulardii ◽

Antimicrobial Spectrum ◽

Antimicrobial Efficiency ◽

Heat Stable ◽

Yeast Strains ◽

Probiotic Yeast ◽

Probiotic Strains

In the present study, we screened for potential probiotic yeast that could survive under extreme frozen conditions. The antimicrobial and heat-stable properties of the isolated yeast strains Saccharomyces boulardii (S. boulardii) (KT000032, KT000033, KT000034, KT000035, KT000036, and KT000037) was analyzed and compared with commercial probiotic strains. The results revealed that the tested S. boulardii KT000032 strain showed higher resistance to gastric enzymes (bile salts, pepsin, and pancreatic enzyme) at low pH, with broad antibiotic resistance. In addition, the strain also showed efficient auto-aggregation and co-aggregation abilities and efficient hydrophobicity in the in-vitro and in-vivo C. elegens gut model. Further, the KT000032 strain showed higher antimicrobial efficiency against 13 different enteropathogens and exhibited commensal relationships with five commercial probiotic strains. Besides, the bioactive compounds produced in the cell-free supernatant of probiotic yeast showed thermo-tolerance (95 °C for two hours). Furthermore, the thermo-stable property of the strains will facilitate their incorporation into ready-to-eat food products under extreme food processing conditions.

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Campylobacter and helicobacter in the etiology of gastrointestinal diseases

Archives of Biological Sciences ◽

10.2298/abs1204389s ◽

2012 ◽

Vol 64 (4) ◽

pp. 1389-1404 ◽

Cited By ~ 1

Author(s):

Biljana Miljkovic-Selimovic ◽

Branislava Kocic ◽

Tatjana Babic

Keyword(s):

Bacterial Genome ◽

Optimal Growth ◽

The Elderly ◽

Distinct Species ◽

Gastrointestinal Diseases ◽

Human Pathogens ◽

Endotoxin Activity ◽

Clinical Presentations ◽

Human Disorders ◽

H Pylori

The order Campylobacterales comprises two genera: Campylobacter and Helicobacter, with a widespread distribution in both humans and animals. They are Gram-negative, spiral, helical and microaerophilic bacteria, with an optimal growth temperature of 37?C for H. pylori and 42?C for C. jejuni strains. While Helicobacter pylori are restricted to humans, other helicobacter species can be found in different mammals and occasionally in humans. Several Campylobacter species are recognized as human pathogens, while distinct species are pathogenic only occasionally, in children, the elderly and immunocompromised patients. Campylobacters and helicobacters are well adapted to the living conditions inside the gastrointestinal tract, where they can cause diseases as a consequence of inflammation. In addition, they are related to certain extraintestinal diseases, post-infectious sequels, malignancy and autoimmunity. Different clinical presentations of human disorders may be the consequences of the diversity in host immune response, bacterial genome, endotoxin activity as well as specific bacterial virulence factors.

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Characterization of the Probiotic Yeast Saccharomyces boulardii in the Healthy Mucosal Immune System

PLoS ONE ◽

10.1371/journal.pone.0153351 ◽

2016 ◽

Vol 11 (4) ◽

pp. e0153351 ◽

Cited By ~ 25

Author(s):

Lauren E. Hudson ◽

Courtney D. McDermott ◽

Taryn P. Stewart ◽

William H. Hudson ◽

Daniel Rios ◽

...

Keyword(s):

Immune System ◽

Saccharomyces Boulardii ◽

Mucosal Immune System ◽

Probiotic Yeast

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NEW FOOD PRODUCTS WITH PROBIOTIC YEAST

BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES ◽

10.37747/2312-640x-2021-19-314-316 ◽

2021 ◽

Vol 1 (19) ◽

pp. 314-316

Author(s):

A.G. Khramtsov ◽

S.N. Sazanova

Keyword(s):

Ice Cream ◽

Food Products ◽

Saccharomyces Boulardii ◽

Functional Ingredients ◽

Probiotic Yeast

Saccharomycete yeast can be an alternative to traditional probiotics. The beneficial properties of Saccharomyces boulardii are well understood. By adding this yeast to food products, you can enrich them with functional ingredients. A method for producing ice cream with probiotic yeast has been developed.

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Investigation of Heterologously Expressed Glucose-6-Phosphate Dehydrogenase Genes in a Yeast zwf1 Deletion

Microorganisms ◽

10.3390/microorganisms8040546 ◽

2020 ◽

Vol 8 (4) ◽

pp. 546 ◽

Cited By ~ 2

Author(s):

Jürgen J. Heinisch ◽

Johannes Knuesting ◽

Renate Scheibe

Keyword(s):

Kluyveromyces Lactis ◽

Expression System ◽

Disulfide Bridge ◽

Pentose Phosphate ◽

Yeast Saccharomyces Cerevisiae ◽

Physiological Properties ◽

Genes Encoding ◽

Key Enzyme ◽

Synthetic Media ◽

Glucose 6 Phosphate Dehydrogenase

Glucose-6-phosphate dehydrogenase (G6PD) is a key enzyme of the oxidative part of the pentose phosphate pathway and serves as the major source of NADPH for metabolic reactions and oxidative stress response in pro- and eukaryotic cells. We here report on a strain of the model yeast Saccharomyces cerevisiae which lacks the G6PD-encoding ZWF1 gene and displays distinct growth retardation on rich and synthetic media, as well as a strongly reduced chronological lifespan. This strain was used as a recipient to introduce plasmid-encoded heterologous G6PD genes, synthesized in the yeast codon usage and expressed under the control of the native PFK2 promotor. Complementation of the hypersensitivity of the zwf1 mutant towards hydrogen peroxide to different degrees was observed for the genes from humans (HsG6PD1), the milk yeast Kluyveromyces lactis (KlZWF1), the bacteria Escherichia coli (EcZWF1) and Leuconostoc mesenteroides (LmZWF1), as well as the genes encoding three different plant G6PD isoforms from Arabidopsis thaliana (AtG6PD1, AtG6PD5, AtG6PD6). The plastidic AtG6PD1 isoform retained its redox-sensitive activity when produced in the yeast as a cytosolic enzyme, demonstrating the suitability of this host for determination of its physiological properties. Mutations precluding the formation of a disulfide bridge in AtG6PD1 abolished its redox-sensitivity but improved its capacity to complement the yeast zwf1 deletion. Given the importance of G6PD in human diseases and plant growth, this heterologous expression system offers a broad range of applications.

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Revisiting the Taxonomic Synonyms and Populations of Saccharomyces cerevisiae—Phylogeny, Phenotypes, Ecology and Domestication

Microorganisms ◽

10.3390/microorganisms8060903 ◽

2020 ◽

Vol 8 (6) ◽

pp. 903 ◽

Cited By ~ 2

Author(s):

Ana Pontes ◽

Mathias Hutzler ◽

Patrícia H. Brito ◽

José Paulo Sampaio

Keyword(s):

Saccharomyces Cerevisiae ◽

New World ◽

Current Model ◽

Distinct Species ◽

Saccharomyces Boulardii ◽

Natural Environments ◽

Wild Populations ◽

Saccharomyces Diastaticus ◽

Reference Strains ◽

Type Strains

Saccharomyces cerevisiae—the most emblematic and industrially relevant yeast—has a long list of taxonomical synonyms. Formerly considered as distinct species, some of the synonyms represent variants with important industrial implications, like Saccharomyces boulardii or Saccharomyces diastaticus, but with an unclear status, especially among the fermentation industry, the biotechnology community and biologists not informed on taxonomic matters. Here, we use genomics to investigate a group of 45 reference strains (type strains) of former Saccharomyces species that are currently regarded as conspecific with S. cerevisiae. We show that these variants are distributed across the phylogenetic spectrum of domesticated lineages of S. cerevisiae, with emphasis on the most relevant technological groups, but absent in wild lineages. We analyzed the phylogeny of a representative and well-balanced dataset of S. cerevisiae genomes that deepened our current ecological and biogeographic assessment of wild populations and allowed the distinction, among wild populations, of those associated with low- or high-sugar natural environments. Some wild lineages from China were merged with wild lineages from other regions in Asia and in the New World, thus giving more resolution to the current model of expansion from Asia to the rest of the world. We reassessed several key domestication markers among the different domesticated populations. In some cases, we could trace their origin to wild reservoirs, while in other cases gene inactivation associated with domestication was also found in wild populations, thus suggesting that natural adaptation to sugar-rich environments predated domestication.

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