In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains

Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of indigenous <i<Saccharomyces cerevisiae</...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Gabriella Siesto [verfasserIn] Rocchina Pietrafesa [verfasserIn] Vittoria Infantino [verfasserIn] Channmuny Thanh [verfasserIn] Ilaria Pappalardo [verfasserIn] Patrizia Romano [verfasserIn] Angela Capece [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	probiotic yeasts indigenous strains health host antioxidant activity anti-inflammatory activity

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 11(2022), 9, p 1342
Übergeordnetes Werk:	volume:11 ; year:2022 ; number:9, p 1342

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods11091342

Katalog-ID:	DOAJ031223656

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authorswithroles_txt_mv	Gabriella Siesto @@aut@@ Rocchina Pietrafesa @@aut@@ Vittoria Infantino @@aut@@ Channmuny Thanh @@aut@@ Ilaria Pappalardo @@aut@@ Patrizia Romano @@aut@@ Angela Capece @@aut@@
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callnumber-first	T - Technology
author	Gabriella Siesto
spellingShingle	Gabriella Siesto misc TP1-1185 misc probiotic yeasts misc <i<Saccharomyces cerevisiae</i< misc indigenous strains misc health host misc antioxidant activity misc anti-inflammatory activity misc Chemical technology In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains
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topic_title	TP1-1185 In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains probiotic yeasts <i<Saccharomyces cerevisiae</i< indigenous strains health host antioxidant activity anti-inflammatory activity
topic	misc TP1-1185 misc probiotic yeasts misc <i<Saccharomyces cerevisiae</i< misc indigenous strains misc health host misc antioxidant activity misc anti-inflammatory activity misc Chemical technology
topic_unstemmed	misc TP1-1185 misc probiotic yeasts misc <i<Saccharomyces cerevisiae</i< misc indigenous strains misc health host misc antioxidant activity misc anti-inflammatory activity misc Chemical technology
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title	In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains
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title_full	In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains
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title_sort	in vitro study of probiotic, antioxidant and anti-inflammatory activities among indigenous <i<saccharomyces cerevisiae</i< strains
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title_auth	In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains
abstract	Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of indigenous <i<Saccharomyces cerevisiae</i< strains, isolated from different food matrixes, with the goal to select strains with probiotic or health-beneficial potential. A preliminary screening performed on fifty <i<S. cerevisiae</i< indigenous strains, in comparison to a commercial probiotic strain, allowed to individuate the most suitable ones for potential probiotic aptitude. Fourteen selected strains were tested for survival ability in the gastrointestinal tract and finally, the strains characterized for the most important probiotic features were analyzed for health-beneficial traits, such as the content of glucan, antioxidant and potential anti-inflammatory activities. Three strains, 4LBI-3, LL-1, TA4-10, showing better attributes compared to the commercial probiotic <i<S.</i<<i<cerevisiae</i< var. <i<boulardii</i< strain, were characterized by interesting health-beneficial traits, such as high content of glucan, high antioxidant and potential anti-inflammatory activities. Our results suggest that some of the tested <i<S. cerevisiae</i< strains have potential as probiotics and candidate for different applications, such as dietary supplements, and starter for the production of functional foods or as probiotic to be used therapeutically.
abstractGer	Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of indigenous <i<Saccharomyces cerevisiae</i< strains, isolated from different food matrixes, with the goal to select strains with probiotic or health-beneficial potential. A preliminary screening performed on fifty <i<S. cerevisiae</i< indigenous strains, in comparison to a commercial probiotic strain, allowed to individuate the most suitable ones for potential probiotic aptitude. Fourteen selected strains were tested for survival ability in the gastrointestinal tract and finally, the strains characterized for the most important probiotic features were analyzed for health-beneficial traits, such as the content of glucan, antioxidant and potential anti-inflammatory activities. Three strains, 4LBI-3, LL-1, TA4-10, showing better attributes compared to the commercial probiotic <i<S.</i<<i<cerevisiae</i< var. <i<boulardii</i< strain, were characterized by interesting health-beneficial traits, such as high content of glucan, high antioxidant and potential anti-inflammatory activities. Our results suggest that some of the tested <i<S. cerevisiae</i< strains have potential as probiotics and candidate for different applications, such as dietary supplements, and starter for the production of functional foods or as probiotic to be used therapeutically.
abstract_unstemmed	Nowadays, the interest toward products containing probiotics is growing due to their potential health benefits to the host and the research is focusing on search of new probiotic microorganisms. The present work was focused on the characterization of indigenous <i<Saccharomyces cerevisiae</i< strains, isolated from different food matrixes, with the goal to select strains with probiotic or health-beneficial potential. A preliminary screening performed on fifty <i<S. cerevisiae</i< indigenous strains, in comparison to a commercial probiotic strain, allowed to individuate the most suitable ones for potential probiotic aptitude. Fourteen selected strains were tested for survival ability in the gastrointestinal tract and finally, the strains characterized for the most important probiotic features were analyzed for health-beneficial traits, such as the content of glucan, antioxidant and potential anti-inflammatory activities. Three strains, 4LBI-3, LL-1, TA4-10, showing better attributes compared to the commercial probiotic <i<S.</i<<i<cerevisiae</i< var. <i<boulardii</i< strain, were characterized by interesting health-beneficial traits, such as high content of glucan, high antioxidant and potential anti-inflammatory activities. Our results suggest that some of the tested <i<S. cerevisiae</i< strains have potential as probiotics and candidate for different applications, such as dietary supplements, and starter for the production of functional foods or as probiotic to be used therapeutically.
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title_short	In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains
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In Vitro Study of Probiotic, Antioxidant and Anti-Inflammatory Activities among Indigenous <i<Saccharomyces cerevisiae</i< Strains

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