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KMID : 1134820210500121392
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 12 p.1392 ~ p.1398
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Research on the Probiotic Yeast Saccharomyces cerevisiae var. Boulardii-03 Derived from Traditional Nuruk
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Lee Eun-Jung
Kim Jae-Ho
Lee Jang-Eun
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Abstract
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In the present study, we isolated Saccharomyces cerevisiae boulardii-03 from the traditional Nuruk called Gongbyunggok and then analyzed its probiotic characteristics. The isolated yeast showed non-galactose assimilation, acid tolerance in pH 2.0, and an active growth rate at a high temperature of 37°C, which reveals this boulardii-03 strain has not only the ability to produce alcohol, but also resistance to gastrointestinal conditions. As a result of an in vivo study, the yeast supplementation showed significant anti-inflammatory properties in a mouse model of DSS (dextran sulfate sodium)-induced intestinal inflammation. In addition, after the live-cell administrations, the S. cerevisiae RNA concentration in the mouse cecum was significantly higher than that of the control and the DSS treatment group, which suggests that the boulardii-03 yeast has a superior intestinal survival rate. Thus this opens up the new prospects for the into the development of fermented probiotic food using S. cerevisiae boulardii-03 strain as a starter culture.
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KEYWORD
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Saccharomyces cerevisiae var. boulardii, probiotics, yeast, nuruk, makgeolli
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