| Title |
Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics
|
|---|---|
| Published in |
Probiotics and Antimicrobial Proteins, April 2018
|
| DOI | 10.1007/s12602-018-9415-x |
| Pubmed ID | |
| Authors |
C. E. Lara-Hidalgo, L. Dorantes-Álvarez, H. Hernández-Sánchez, F. Santoyo-Tepole, A. Martínez-Torres, L. Villa-Tanaca, C. Hernández-Rodríguez |
| Abstract |
Three yeast strains were isolated from the spontaneous fermentation of guajillo pepper: Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus, which were identified by amplification of the ITS/5.8S ribosomal DNA. Some probiotic characteristics of these strains were evaluated and compared with one commercial probiotic yeast (Saccharomyces boulardii). The survival percentage of all the yeasts was similar to that of the commercial product. They showed different hydrophobicity characteristics with hydrocarbons, autoaggregation > 90%, and characteristics of co-aggregation with pathogenic microorganisms. The adhesion capacity to mucin of the three yeast samples was similar to the reference yeast. The antioxidant activity of the yeasts varied between 155 and 178 μM Trolox equivalents. All exhibited cholesterol reduction capacity, and W. anomalus was able to decrease up to 83% of cholesterol after 48 h of incubation. The 7.5-fold concentrated H. opuntiae supernatant had antimicrobial activity against Salmonella enterica ser. Typhimurium ATCC 14028 and Candida albicans ENCBDM2; tests suggest this activity against S. Typhimurium is due to a proteinaceous metabolite with a weight between 10 and 30 kDa. Among the yeasts, P. kudriavzevii exhibited the highest protective effect on the viability of Lactobacillus casei Shirota in gastric and intestinal conditions. These results suggest that yeasts isolated from guajillo pepper may have a probiotic potential. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 46 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 46 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Doctoral Student | 8 | 17% |
| Student > Master | 5 | 11% |
| Student > Bachelor | 4 | 9% |
| Researcher | 4 | 9% |
| Professor | 3 | 7% |
| Other | 8 | 17% |
| Unknown | 14 | 30% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 10 | 22% |
| Biochemistry, Genetics and Molecular Biology | 6 | 13% |
| Immunology and Microbiology | 3 | 7% |
| Unspecified | 2 | 4% |
| Medicine and Dentistry | 2 | 4% |
| Other | 5 | 11% |
| Unknown | 18 | 39% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 27 April 2018.
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#18,604,390
of 23,045,021 outputs
Outputs from Probiotics and Antimicrobial Proteins
#322
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#253,372
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Outputs of similar age from Probiotics and Antimicrobial Proteins
#11
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