Gut microbiota modulation via short-term administration of potential probiotic kefir yeast Kluyveromyces marxianus A4 and A5 in BALB/c mice

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-02-14 DOI:10.1007/s10068-023-01268-3

Hye-Young Youn, Hyeon-Jin Kim, Dong-Hyeon Kim, Yong-Seok Jang, Hyunsook Kim, Kun-Ho Seo

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引用次数: 1

Abstract

Kefir yeast, Kluyveromyces marxianus, has been evaluated for its potential probiotic properties—survivability, non-pathogenicity, and antioxidant and anti-microbial activities. However, host gut microbiota modulation of kefir yeasts remains unclear. Here, we compared kefir yeast strains K. marxianus A4 (Km A4) and K. marxianus A5 (Km A5) with Saccharomyces boulardii ATCC MYA-796 (Sb MYA-796) by investigating their adherence to colorectal adenocarcinoma (Caco-2) cells and gut microbiota modulation in BALB/c mice. The kefir yeast strains exhibited higher intestinal cell adhesion than Sb MYA-796 (p < 0.05). Bacteroidetes, Bacteroidales, and Bacteroides were more abundant in the 1 × 10⁸ CFU/mL of Km A4 treatment group than in the control group (p < 0.05). Moreover, 1 × 10⁸ CFU/mL of Km A5 increased Corynebacteriales and Corynebacterium compared to the 1 × 10⁸ CFU/mL of Km A4 treatment group (p < 0.01). The results showed that Km A4 and Km A5 had good Caco-2 cell adhesion ability and modulated gut microbiota upon short-term administration in healthy mice.

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短期给予潜在益生菌克菲尔酵母A4和A5对BALB/c小鼠肠道微生物群的调节

克鲁维酵母(Kluyveromyces marxianus)因其潜在的益生菌特性——生存能力、非致病性、抗氧化和抗微生物活性而被评估。然而，宿主肠道菌群对开菲尔酵母的调节尚不清楚。在此，我们比较了开菲尔酵母菌K. marxianus A4 (Km A4)和K. marxianus A5 (Km A5)与博氏酵母ATCC MYA-796 (Sb MYA-796)，研究了它们对BALB/c小鼠结直肠癌(caco2)细胞的粘附性和肠道微生物群的调节。与Sb MYA-796相比，开菲尔酵母菌具有更高的肠细胞粘附性(p <0.05)。1 × 108 CFU/mL Km A4处理组拟杆菌门、拟杆菌门和拟杆菌门数量均高于对照组(p <0.05)。此外，1 × 108 CFU/mL Km A5与1 × 108 CFU/mL Km A4处理组相比，杆状杆菌和棒状杆菌数量增加(p <0.01)。结果表明，Km A4和Km A5短期给药后具有良好的Caco-2细胞粘附能力，可调节健康小鼠肠道菌群。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.