van der Aa Kuhle, Alis5; Skovgaard, Kerstin3; Jespersen, Lene4
1 Innate Immunology, Division of Veterinary Diagnostics and Research, National Veterinary Institute, Technical University of Denmark2 Division of Veterinary Diagnostics and Research, National Veterinary Institute, Technical University of Denmark3 National Veterinary Institute, Technical University of Denmark4 Department of Systems Biology, Technical University of Denmark5 Royal Veterinary and Agricultural University
The probiotic potential of IS Saccharomyces cerevisiae strains used for production of foods or bevel-ages or isolated from such, and eight strains of Saccharomyces cerevisiae var. boulardii, was investigated. All strains included were able to withstand pH 2.5 and 0.3% Ox-all. Adhesion to the nontumorigenic porcine jejunal epithelial cell line (IPEC-J2) was investigated by incorporation of H-3-methionine into the yeast cells and use of liquid scintillation counting. Only few of the food-borne S. cerevisiae strains exhibited noteworthy adhesiveness with the strongest levels of adhesion (13.6-16.8%) recorded for two isolates from blue veined cheeses. Merely 25% of the S. cerevisiae var. boulardii strains displayed good adhesive properties (16.2-28.0%). The expression of the proinflammatory cytokine IL-1α decreased strikingly in IPEC-J2 cells exposed to a Shiga-like toxin 2e producing Escherichia coli strain when the cells were pre- and coincubated with S. cerevisiae var. boulardii even though this yeast strain was low adhesive (5.4%), suggesting that adhesion is not a mandatory prerequisite for such a probiotic effect. A strain of S. cerevisiae isolated from West African sorghum beer exerted similar effects hence indicating that food-borne strains of S. cerevisiae may possess probiotic properties in spite of low adhesiveness. © 2004 Elsevier B.V. All rights reserved.
International Journal of Food Microbiology, 2005, Vol 101, Issue 1, p. 29-39
IL-1 alpha; E. coli; probiotics; Sacharomyces cerevisiae var. boulardii; IPEC-J2; adhesion; food borne; Saccharomyces cerevisiae