Protective and immunomodulatory effects of the novel probiotic yeast Pichia kudriavzevii isolated from a home-made kefir during infection in human colon epithelial cells: An exploratory study

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-02-01 DOI:10.1016/j.jff.2025.106666

Angela Maione , Marianna Imparato , Annalisa Buonanno , Marilena Galdiero , Elisabetta de Alteriis , Marco Guida , Emilia Galdiero

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Abstract

In this study we aimed to explore the protective effects of a probiotic yeast Pichia kudriavzevii (Y1) and its cell-free supernatant (CFS-Y1) during infection simulated in vitro using Caco-2 cells. Results showed that both live P. kudriavzevii and CFS-Y1 effectively decreased Salmonella spp. adhesion and invasion, in competition, inhibition and displacement assays, displaying the most potent inhibitory effects when Caco-2 cells were preincubated with Y1/ CFS-Y1 at different concentrations and then bacteria were added for an additional time. Furthermore, the treatment of LPS-induced Caco-2 cells with both Y1 and its CFS-Y1 effectively relieved the oxidative stress and improved the intestinal TJ barrier function. In particular, Y1 and CFS-Y-1 prevented damage to the intestinal epithelial function in LPS-induced Caco-2 cells by upregulating TJ protein expression and reducing ROS accumulation, as well as overproducing anti-inflammatory cytokines. Therefore, the Y1 and its CFS-Y1 possess potential effects on the maintenance of human health and could be considered as a dietary supplementation for food and a promising approach to treat intestinal barrier dysfunction.

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本研究旨在探索益生酵母 Pichia kudriavzevii（Y1）及其无细胞上清液（CFS-Y1）在体外使用 Caco-2 细胞模拟感染过程中的保护作用。结果表明，在竞争、抑制和置换实验中，活的 P. kudriavzevii 和 CFS-Y1 都能有效降低沙门氏菌属的粘附和侵袭，在用不同浓度的 Y1/ CFS-Y1 预培养 Caco-2 细胞，然后再添加细菌一段时间后，其抑制作用最强。此外，用 Y1 及其 CFS-Y1 处理 LPS 诱导的 Caco-2 细胞可有效缓解氧化应激，改善肠道 TJ 屏障功能。特别是，Y1 和 CFS-Y-1 通过上调 TJ 蛋白表达、减少 ROS 积累以及过度产生抗炎细胞因子，防止了 LPS 诱导的 Caco-2 细胞对肠上皮功能的损伤。因此，Y1 及其 CFS-Y1 对维护人体健康具有潜在的作用，可被视为食品的膳食补充剂和治疗肠屏障功能障碍的一种有前途的方法。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.