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Preparation and Health Benefits of Rice Beverages From Ethnomedicinal Plants: Case Study in North-East of India
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Vedant Vikrom Borah, Mahua Gupta Choudhury, Probin Phanjom
In Manipur, common fermented beverage among tribal communities is yu or atingba, which is prepared from glutinous rice. The starter culture cake (source of yeasts from cooked rice and herbs: hamei) is prepared by mixing bark powder of local tree and powder of raw rice. The associated yeast species are: Saccharomyces cerevisiae, Candida tropicalis, Candida parapsilosis, Candida montana, Pichia anomala, Pichia guilliermondi, Pichiafabianii, Trichosporon sp., Torulaspora delbrueckii. Hamei is mixed with cooked glutinous rice after cooling and is then kept in an earthen pot, which is then covered with hangla (Alocasia sp.) leaves for 3-4 days during summer and 6-7 days during winter to allow fermentation. Subsequently, submerged fermentation is performed in earthen pots for 2-3 days. The fermented alcoholic beverage is called atingba, whereas the distilled clear liquor (using traditional assembly) is called yu [47].
Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review
Published in Gut Microbes, 2020
Coculture with starter strains has been demonstrated as a possible strategy to improve the survival of probiotic bacteria during fermentation. Some O2-depleting strains have been used as starter strains in coculture to exhaust O2 thus and improve the survival of O2-sensitive probiotic strains.39 However, if O2-sensitive probiotic species are cocultured with a strain that can produce a high level of H2O2, oxidative stress will occur and affect the viability of the cocultured microorganisms.40 Yeasts seem to have higher antioxidant activity than LAB. L. plantarum CCMA 0743 cocultured with the yeast Torulaspora delbrueckii CCMA 0235 exhibited increased antioxidant activity, as indicated by an α,α-diphenyl-β-picrylhydrazyl (DPPH) assay, as well as enhanced growth during fermentation, indicating the positive effect of this yeast strain on LAB proliferation and oxidative stress.41 Furthermore, catalase-expressing Streptococcus thermophilus improved the survival rate of Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 under H2O2 exposure and showed a protective effect against oxidative damage during milk fermentation.42
Biomedical applications of yeasts - a patent view, part two: era of humanized yeasts and expanded applications
Published in Expert Opinion on Therapeutic Patents, 2020
Farzin Roohvand, Parastoo Ehsani, Meghdad Abdollahpour-Alitappeh, Mehdi Shokri, Niloufar Kossari
Concerning yeast-against-bacteria antagonism, several yeast species, such as Torulaspora delbrueckii [124], Kluyveromyces lactis and Yarrowia lipolytica [125], were suggested for their antibacterial activities. In a recent in vitro study, the antagonistic effect of S. cerevisiae CNCM I-3856 against E. coli O157:H7 in the distal part of the small intestine was shown and correlated with yeast ethanol production [126]. Accordingly, several studies or disclosed patents demonstrated the antagonistic effects of S. boulardii against pathogenic enteric bacteria (Clostridium difficile, Escherichia coli, Vibrio cholera, Salmonella, and Shigella spp.) [8,9,127].
Interactions among the mycobiome, bacteriome, inflammation, and diet in people living with HIV
Published in Gut Microbes, 2022
María José Gosalbes, Nuria Jimenéz-Hernandéz, Elena Moreno, Alejandro Artacho, Xavier Pons, Sonia Ruíz-Pérez, Beatriz Navia, Vicente Estrada, Mónica Manzano, Alba Talavera-Rodriguez, Nadia Madrid, Alejandro Vallejo, Laura Luna, José A. Pérez-Molina, Santiago Moreno, Sergio Serrano-Villar
The Shannon diversity indexes of the fungal communities from PWH and controls were low in both groups (0.75 vs. 0.79, p-value = ns). However, the richness estimator, Chao1, was significantly higher in PWH (p-value = 0.029) (Figure 1a). We also assessed the composition of the bacterial community (hereafter bacteriome) for the same fecal samples. Figure 1b shows the alpha diversity of the bacteriome and mycobiome in both groups. Overall, Shannon index and Chao1 estimator were significantly higher in the bacteriome than in the mycobiome in both groups, indicating that, regardless of HIV status, the bacteriome is richer and more diverse than the fungal community. Ascomycota was the most abundant phylum in both groups, followed by Basidiomycota phylum which presented higher relative abundance in healthy controls (p-value = ns). Two minor phyla, Mucoromycota, and Chytridiomycota, were specific to PWH. Saccharomyces was the most abundant genus across individuals (67.8% in controls vs 73.7% in PWH, p-value = ns), while Penicillium was more abundant in controls (17.4% in controls vs 3.8% in PWH, p-value = ns) and Candida was more prevalent in PWH (11.4% in controls vs. 4.6% in PWH, p-value = ns) (Fig, 2a). We also observed high inter-individual variability, as indicated, for example, by the finding of Torulaspora, mainly T. delbrueckii, which was the predominant genus and species in patient R19, or by the finding of minor genera, including Ustiliago, Starmerella, Kazachstania, and Lopistoma in variable abundance in subjects D48 (11%), D50 (17%), R16 (12%), and R17 (8%). Moreover, differences in the diversity among the samples have been also observed. Saccharomyces cerevisiae was the most prevalent yeast and the unique species of Saccharomyces genus that was present in all individuals. In contrast, the richness within Candida genus was high, including 14 species, being C. albicans (33%), C. zeylanoides (25%), and C. sake (25%) the most dominant. Inter-individual variability was also highlighted in the case of C. glabrata, which was predominant in two patients (R11, 81%, and R3, 27%) and C. quercitrusa representing 48% in D50. Moreover, five species of Candida were specific to PWH, being Candida parapsilosis the most prevalent (25%) (Figure 2).