Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products

被引：59
作者：
Ansari, Fereshteh [1 ,2 ,3 ]
Samakkhah, Shohre Alian [4 ]
Bahadori, Ali [5 ]
Jafari, Seyedeh Maedeh [6 ]
Ziaee, Mojtaba [7 ]
Khodayari, Mohammad Taghi [8 ]
Pourjafar, Hadi [9 ,10 ]
机构：
[1] Agr Res Educ & Extens Org AREEO, Razi Vaccine & Serum Res Inst, Tehran, Iran
[2] Tabriz Univ Med Sci, Res Ctr Evidence Based Med, Hlth Management & Safety Promot Res Inst, Tabriz, Iran
[3] Iranian EBM Ctr, Tabriz, Iran
[4] Amol Univ Special Modern Technol, Fac Vet Med, Dept Food Hyg & Qual Control, Amol, Iran
[5] Sarab Fac Med Sci, Dept Med Microbiol, Sarab, Iran
[6] Univ Tehran, Fac Vet Med, Dept Comparat Biosci, Tehran, Iran
[7] Maragheh Univ Med Sci, Med Plants Res Ctr, Maragheh, Iran
[8] Maragheh Univ Med Sci, Dept Publ Hlth, Maragheh, Iran
[9] Alborz Univ Med Sci, Dietary Supplements & Probiot Res Ctr, Karaj, Iran
[10] Maragheh Univ Med Sci, Dept Food Sci, Maragheh, Iran
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2023年 / 63卷 / 04期
关键词：
Dairy products; functional foods; probiotic; Saccharomyces boulardii; yeast; ANTIBIOTIC-ASSOCIATED DIARRHEA; IRRITABLE-BOWEL-SYNDROME; CLOSTRIDIUM-DIFFICILE COLITIS; LACTIC-ACID BACTERIA; HELICOBACTER-PYLORI THERAPY; DOUBLE-BLIND; CNCM I-745; FLOW-CYTOMETRY; CROHNS-DISEASE; IMMUNE-RESPONSE;
D O I：
10.1080/10408398.2021.1949577
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Saccharomyces cerevisiae var. boulardii (S. boulardii) has been isolated from lychee (Litchi chinensis), mangosteen fruit, kombucha, and dairy products like kefir. Dairy products containing S. boulardii have been revealed to possess potential probiotic activities owing to their ability to produce organic acids, essential enzymes, vitamins, and other important metabolites such as vanillic acid, phenyl ethyl alcohol, and erythromycin. S. boulardii has a wide spectrum of anti-carcinogenic, antibacterial antiviral, and antioxidant activity, and is known to reduce serum cholesterol levels. However, this yeast has mainly been prescribed for prophylaxis treatment of gastrointestinal infectious diseases, and stimulating the immune system in a number of commercially available products. The present comprehensive review article reviews the properties of S. boulardii related to their use in fermented dairy foods as a probiotic microorganism or starter culture. Technical aspects regarding the integration of this yeast into the dairy foods matrix its health advantages, therapeutic functions, microencapsulation, and viability in harsh conditions, and safety aspects are highlighted.
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收藏
页码：457 / 485
页数：29
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