Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract. (April 2018)

• Record Type: Journal Article
• Authors: Cho, Yun-Ju; Kim, Dong-Hyeon; Jeong, Dana; Seo, Kun-Ho; Jeong, Heon Sang; Lee, Hyeon Gyu; Kim, Hyunsook
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 90(2018)
• Page Start: 535
• Page End: 539
• Publication Date: 2018-04
• Subjects: Kefir -- Yeast -- Probiotics -- Grape seed flour -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.01.010
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Few studies have assessed the probiotic characteristics and antioxidant activity of the kefir-derived yeast, Kluyveromyces marxianus, and its synergistic interactions with polyphenol-rich grape seed flour (GSF)/extract (GSE). We examined several probiotic characteristics (gastric resistance, intestinal resistance, cholesterol reduction, adhesiveness to intestinal cells) of four K. marxianus strains. Each of the yeasts showed 5–25% greater intestinal cell adhesiveness than that of Lactobacillus acidophilus . Among the four yeast strains, K. marxianus KU140723-02 (KM2) exhibited the greatest antioxidant activity. When incubated with GSF/GSE, its antioxidant activity was synergistically increased by two-fold. In conclusion, a combination of kefir-derived yeast KM2 and GSF/GSEs may be a novel functional food ingredient with antioxidant properties targeting gut health. Highlights: Kluyveromyces marxianus (strain KM2) derived from kefir, showed great acid and bile tolerance, and cell adhesion ability. Strain KM2 has cholesterol-lowering and antioxidant properties. When co-cultured with wine grape seed flour (GSF) or extract (GSE), its antioxidant activity was synergistically enhanced. Combination of KM2 and GSF/GSE may be an effective functional food ingredient to improve antioxidant activity in the gut. This effect is likely mediated by the probiotic action of yeast to convert GSF/GSE into bioactive antioxidant components.