The Probiotic Properties of Saccharomycetes (Review)
The purpose of this review was to summarize and analyze information on the molecular genetic basis and methods for studying the probiotic activities of Saccharomycetes fungi, the mechanisms of their physiological action, and their application in biotechnology. The relevance of research in this area...
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| Hlavní autoři: | , , , , , , , , , , , |
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| Médium: | Статья |
| Jazyk: | English |
| Vydáno: |
2023
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| Témata: | |
| On-line přístup: | https://dspace.ncfu.ru/handle/20.500.12258/23797 |
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| Shrnutí: | The purpose of this review was to summarize and analyze information on the molecular genetic basis and methods for studying the probiotic activities of Saccharomycetes fungi, the mechanisms of their physiological action, and their application in biotechnology. The relevance of research in this area is confirmed by the dynamics of the growth of publications. The effectiveness of Saccharomyces boulardii in the treatment and prevention of diarrhea of various etiologies, relapses of Clostridium difficile infection, and the side effects of Helicobacter pylori infection therapy has been established with a high level of evidence. The genetic, cytological, cultural, and biochemical features of S. boulardii determine its probiotic activities. Other Saccharomyces strains with probiotic potential are most often isolated from national fermented plant and dairy products. A unified methodology for studying the probiotic properties of yeast has not yet been created; clinical trials involving people are needed to confirm their status. Strains of the species Saccharomyces cerevisiae and Kluyveromyces marxianus, which have an international safety status, are promising probiotics. Possible mechanisms of the physiological actions of Saccharomycetes include antimicrobial and antitoxic, trophic, antisecretory and anti-inflammatory effects. Some of the mechanisms of yeast probiotic action differ from those of bacteria, and not all of them are as yet understood. Saccharomycetes probiotics can be used to improve the biological value, quality, and safety of food products. |
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