Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities

Autores
Leiva Alaniz, María José; Vergara Alvarez, Silvia Cristina; Mestre Furlani, María Victoria; Vazquez, Fabio; Mancha Agresti, Pamela; Maturano, Yolanda Paola
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Probiotic yeasts are gaining significant attention due to their numerousadvantages over traditional bacterial probiotics. Yeasts from winemakingenvironments may possess unique attributes that enhance their probioticpotential. In the present study, fourteen yeast strains were evaluated based onprevious in vitro studies regarding their biosecurity and tolerance togastrointestinal tract conditions. Biosafety was assessed using an in vivoinvertebrate model, specifically Galleria mellonella, and potential in vitroproperties, including enzyme production, antioxidant activity, antagonisticeffects against enteropathogens, and cholesterol- lowering capabilities, wereexplored. Notably, all strains were deemed biosafe. Assessment of enzymeproduction revealed that all strains produced lipase and phytase, while sixexhibited protease activity and five showed b-glucosidase activity. Allisolatesdemonstrated tolerance to oxidative stress, DPPH radical scavenging(with a maximum value of 76.46%), and hydroxyl radical trapping (with amaximum value of 85.69% in Wickerhamomyces anomalus). Antimicrobialactivity was also evaluated, with one strain producing siderophores.Furthermore, all strains exhibited catalase activity and produced short-chainorganic acids in varying proportions, including acetic acid (with a maximum valueof 1.436 g l-1 in W. anomalus), lactic acid (with a maximum value of 2.196 g lin Pichia manshurica), and propionic acid (with a maximum value of 2.312 g lin W. anomalus. All but one strain produced ethanol, with the highest value of 9.056 gl -1 observed in P. kudriavzevii. Importantly, all strains demonstrated the ability toreduce cholesterol levels in the medium to varying extents, with a reduction of upto 47.5% observed in P. kudriavzevii. These findings provide a robust foundationfor future investigations into the potential probiotic applications of these yeasts.
Fil: Leiva Alaniz, María José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Vergara Alvarez, Silvia Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Vazquez, Fabio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Mancha Agresti, Pamela. centro Federal de Educacão Tecnológica; Brasil
Fil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Materia
YEAST NATIVE
PROBIOTIC
BIOSAFETY
ENZYME PRODUCTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/273707
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilitiesLeiva Alaniz, María JoséVergara Alvarez, Silvia CristinaMestre Furlani, María VictoriaVazquez, FabioMancha Agresti, PamelaMaturano, Yolanda PaolaYEAST NATIVEPROBIOTICBIOSAFETYENZYME PRODUCTIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Probiotic yeasts are gaining significant attention due to their numerousadvantages over traditional bacterial probiotics. Yeasts from winemakingenvironments may possess unique attributes that enhance their probioticpotential. In the present study, fourteen yeast strains were evaluated based onprevious in vitro studies regarding their biosecurity and tolerance togastrointestinal tract conditions. Biosafety was assessed using an in vivoinvertebrate model, specifically Galleria mellonella, and potential in vitroproperties, including enzyme production, antioxidant activity, antagonisticeffects against enteropathogens, and cholesterol- lowering capabilities, wereexplored. Notably, all strains were deemed biosafe. Assessment of enzymeproduction revealed that all strains produced lipase and phytase, while sixexhibited protease activity and five showed b-glucosidase activity. Allisolatesdemonstrated tolerance to oxidative stress, DPPH radical scavenging(with a maximum value of 76.46%), and hydroxyl radical trapping (with amaximum value of 85.69% in Wickerhamomyces anomalus). Antimicrobialactivity was also evaluated, with one strain producing siderophores.Furthermore, all strains exhibited catalase activity and produced short-chainorganic acids in varying proportions, including acetic acid (with a maximum valueof 1.436 g l-1 in W. anomalus), lactic acid (with a maximum value of 2.196 g lin Pichia manshurica), and propionic acid (with a maximum value of 2.312 g lin W. anomalus. All but one strain produced ethanol, with the highest value of 9.056 gl -1 observed in P. kudriavzevii. Importantly, all strains demonstrated the ability toreduce cholesterol levels in the medium to varying extents, with a reduction of upto 47.5% observed in P. kudriavzevii. These findings provide a robust foundationfor future investigations into the potential probiotic applications of these yeasts.Fil: Leiva Alaniz, María José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Vergara Alvarez, Silvia Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Vazquez, Fabio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Mancha Agresti, Pamela. centro Federal de Educacão Tecnológica; BrasilFil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFrontiers Media2025-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/273707Leiva Alaniz, María José; Vergara Alvarez, Silvia Cristina; Mestre Furlani, María Victoria; Vazquez, Fabio; Mancha Agresti, Pamela; et al.; Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities; Frontiers Media; Frontiers in Industrial Microbiology; 3; 4-2025; 1-142813-7809CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/finmi.2025.1494334/fullinfo:eu-repo/semantics/altIdentifier/doi/10.3389/finmi.2025.1494334info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T12:44:08Zoai:ri.conicet.gov.ar:11336/273707instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-29 12:44:09.272CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
title Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
spellingShingle Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
Leiva Alaniz, María José
YEAST NATIVE
PROBIOTIC
BIOSAFETY
ENZYME PRODUCTION
title_short Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
title_full Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
title_fullStr Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
title_full_unstemmed Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
title_sort Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities
dc.creator.none.fl_str_mv Leiva Alaniz, María José
Vergara Alvarez, Silvia Cristina
Mestre Furlani, María Victoria
Vazquez, Fabio
Mancha Agresti, Pamela
Maturano, Yolanda Paola
author Leiva Alaniz, María José
author_facet Leiva Alaniz, María José
Vergara Alvarez, Silvia Cristina
Mestre Furlani, María Victoria
Vazquez, Fabio
Mancha Agresti, Pamela
Maturano, Yolanda Paola
author_role author
author2 Vergara Alvarez, Silvia Cristina
Mestre Furlani, María Victoria
Vazquez, Fabio
Mancha Agresti, Pamela
Maturano, Yolanda Paola
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv YEAST NATIVE
PROBIOTIC
BIOSAFETY
ENZYME PRODUCTION
topic YEAST NATIVE
PROBIOTIC
BIOSAFETY
ENZYME PRODUCTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Probiotic yeasts are gaining significant attention due to their numerousadvantages over traditional bacterial probiotics. Yeasts from winemakingenvironments may possess unique attributes that enhance their probioticpotential. In the present study, fourteen yeast strains were evaluated based onprevious in vitro studies regarding their biosecurity and tolerance togastrointestinal tract conditions. Biosafety was assessed using an in vivoinvertebrate model, specifically Galleria mellonella, and potential in vitroproperties, including enzyme production, antioxidant activity, antagonisticeffects against enteropathogens, and cholesterol- lowering capabilities, wereexplored. Notably, all strains were deemed biosafe. Assessment of enzymeproduction revealed that all strains produced lipase and phytase, while sixexhibited protease activity and five showed b-glucosidase activity. Allisolatesdemonstrated tolerance to oxidative stress, DPPH radical scavenging(with a maximum value of 76.46%), and hydroxyl radical trapping (with amaximum value of 85.69% in Wickerhamomyces anomalus). Antimicrobialactivity was also evaluated, with one strain producing siderophores.Furthermore, all strains exhibited catalase activity and produced short-chainorganic acids in varying proportions, including acetic acid (with a maximum valueof 1.436 g l-1 in W. anomalus), lactic acid (with a maximum value of 2.196 g lin Pichia manshurica), and propionic acid (with a maximum value of 2.312 g lin W. anomalus. All but one strain produced ethanol, with the highest value of 9.056 gl -1 observed in P. kudriavzevii. Importantly, all strains demonstrated the ability toreduce cholesterol levels in the medium to varying extents, with a reduction of upto 47.5% observed in P. kudriavzevii. These findings provide a robust foundationfor future investigations into the potential probiotic applications of these yeasts.
Fil: Leiva Alaniz, María José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Vergara Alvarez, Silvia Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Vazquez, Fabio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Mancha Agresti, Pamela. centro Federal de Educacão Tecnológica; Brasil
Fil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; . Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
description Probiotic yeasts are gaining significant attention due to their numerousadvantages over traditional bacterial probiotics. Yeasts from winemakingenvironments may possess unique attributes that enhance their probioticpotential. In the present study, fourteen yeast strains were evaluated based onprevious in vitro studies regarding their biosecurity and tolerance togastrointestinal tract conditions. Biosafety was assessed using an in vivoinvertebrate model, specifically Galleria mellonella, and potential in vitroproperties, including enzyme production, antioxidant activity, antagonisticeffects against enteropathogens, and cholesterol- lowering capabilities, wereexplored. Notably, all strains were deemed biosafe. Assessment of enzymeproduction revealed that all strains produced lipase and phytase, while sixexhibited protease activity and five showed b-glucosidase activity. Allisolatesdemonstrated tolerance to oxidative stress, DPPH radical scavenging(with a maximum value of 76.46%), and hydroxyl radical trapping (with amaximum value of 85.69% in Wickerhamomyces anomalus). Antimicrobialactivity was also evaluated, with one strain producing siderophores.Furthermore, all strains exhibited catalase activity and produced short-chainorganic acids in varying proportions, including acetic acid (with a maximum valueof 1.436 g l-1 in W. anomalus), lactic acid (with a maximum value of 2.196 g lin Pichia manshurica), and propionic acid (with a maximum value of 2.312 g lin W. anomalus. All but one strain produced ethanol, with the highest value of 9.056 gl -1 observed in P. kudriavzevii. Importantly, all strains demonstrated the ability toreduce cholesterol levels in the medium to varying extents, with a reduction of upto 47.5% observed in P. kudriavzevii. These findings provide a robust foundationfor future investigations into the potential probiotic applications of these yeasts.
publishDate 2025
dc.date.none.fl_str_mv 2025-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/273707
Leiva Alaniz, María José; Vergara Alvarez, Silvia Cristina; Mestre Furlani, María Victoria; Vazquez, Fabio; Mancha Agresti, Pamela; et al.; Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities; Frontiers Media; Frontiers in Industrial Microbiology; 3; 4-2025; 1-14
2813-7809
CONICET Digital
CONICET
url http://hdl.handle.net/11336/273707
identifier_str_mv Leiva Alaniz, María José; Vergara Alvarez, Silvia Cristina; Mestre Furlani, María Victoria; Vazquez, Fabio; Mancha Agresti, Pamela; et al.; Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities; Frontiers Media; Frontiers in Industrial Microbiology; 3; 4-2025; 1-14
2813-7809
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/finmi.2025.1494334/full
info:eu-repo/semantics/altIdentifier/doi/10.3389/finmi.2025.1494334
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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application/pdf
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dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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