Epidemiology of fungal infections: What, where, and when
Mahmoud A. Ghannoum, John R. Perfect in Antifungal Therapy, 2019
Saccharomyces cerevisiae is a yeast used in the food industry for beers, wines and bakery products, and it is also part of the normal flora of the gastrointestinal tract, respiratory tract, and vaginal mucosa. Saccharomyces boulardii, which is now considered as a variety of S. cerevisiae, is used in probiotics for the prevention or treatment of antibiotic-related diarrhea. Saccharomyces fungemia has been increasingly reported during the last decade and has been associated with the use of probiotics [496]. In addition to translocation from the gastrointestinal tract, intravenous cather infection can also be a port of entry. Fungemia may occur in immunocompromised as well as immunocompetent patients. In a review of 60 cases of S. cerevisiae fungemia, 60% of patients were in the ICU, 71% were receiving enteral or parenteral nutrition, 93% had a central venous catheter and 88% were receiving broad-spectrum antibacterial therapy and the use of probiotics was reported for 46% [496]. In addition to fungemia, other clinical presentations of S. cerevisiae infections include: endocarditis, liver abscess, esophagitis, peritonitis, pneumonia or empyema, urinary tract infection and vaginitis [496,497]. The presence of antibodies to S. cerevisiae has also been associated with Crohn disease [498].
Saccharomyces cerevisiae
Dongyou Liu in Handbook of Foodborne Diseases, 2018
Saccharomyces cerevisiae is an ubiquitous, ascomycete yeast that has been used in the production of food and beverage since ancient times; therefore, it is frequently referred to as “baker's yeast” or “brewer's yeast.” Although S. cerevisiae has long been considered as a safe microorganism, its role as human pathogen particularly in critically ill and immunocompromised patients only became apparent about two decades ago.1–3 Since the 1990s, there have been a growing number of reports about its implication as an etiologic agent of invasive infections4,5 (see also references cited in this chapter). Due to its use in both the traditional and industrial fermentative production of beer, wine, and baked foods, S. cerevisiae has also been promoted by health food enthusiasts as a nutritional supplement in the form of brewer's yeast tablets or powder containing viable organisms. As a consequence, people ingest S. cerevisiae and, therefore, are potentially exposed to the risk of infections due to rarely pathogenic, but problematic, strains from this species.6,7 In this regard, it is noteworthy that S. cerevisiae is a very heterogeneous species, encompassing clinical isolates and strains used in food production and in the laboratory that tend to have mosaic recombinant genomes.8
Biocatalytic Nanoreactors for Medical Purposes
Peter Grunwald in Pharmaceutical Biocatalysis, 2019
Congenital sucrase-isomaltase deficiency (CSID) is a rare inherited metabolic disorder characterized by the deficiency or absence of the enzymes sucrase and isomaltase. These enzymes are involved in the digestion of certain sugars such as sucrose and dextrin, and their deficiency causes ingested sucrose and starch not to be able to be adequately absorbed from the gut (Gericke et al., 2017; Puntis and Zamvar, 2015) Symptoms are variable and include watery diarrhea, abdominal distension, and discomfort, bloating, sometimes noticeably worse after ingestion of fruit. It is well known that adding microorganisms, especially Saccharomyces cerevisiae, which shows high sucrase activity, allows patients to maintain a regular diet. Administration of sacrosidase (a liquid preparation produced from S. cerevisiae containing sucrase and isomaltase activities) has produced a marked reduction in symptoms with no adverse events (Puntis and Zamvar, 2015).
Non-pharmacologic approaches for hidradenitis suppurativa – a systematic review
Published in Journal of Dermatological Treatment, 2021
Aleksi J. Hendricks, Penelope A. Hirt, Sahil Sekhon, Alexandra R. Vaughn, Hadar A. Lev-Tov, Jennifer L. Hsiao, Vivian Y. Shi
Brewer’s yeast (Saccharomyces cerevisiae) is a single-celled fungus known for its alcohol-producing properties, and is rich in nutrients including B vitamins, chromium, and selenium (79). Several small studies have demonstrated promising results from brewer’s yeast elimination diets in HS patients. Cannistra et al. evaluated 12 HS patients with positive serum anti-Saccharomyces cerevisiae antigen (ASCA) IgG antibodies (80). After surgical excision of fistulae, the patients followed a brewer’s yeast elimination diet, replacing fermented and baked foods with fruits and vegetables for 12 months. The subjects had a resolution of lesions and improved QoL, especially with improvement in sexual relations in patients with inguinal and genital lesions. In patients who had accidental or intentional re-exposure to wheat or foods containing brewer’s yeast, HS symptoms immediately flared. In a separate study, 20 subjects who were not tested for ASCA antibodies underwent a brewer’s yeast elimination diet for three months (81). These patients also had significant improvement in pain, QoL, and inflammation of HS lesions.
Mycotoxins in fruits and fruit-based products: occurrence and methods for decontamination
Published in Toxin Reviews, 2019
Bruna Leonel Gonçalves, Carolina Fernanda Sengling Cebin Coppa, Diane Valganon de Neeff, Carlos Humberto Corassin, Carlos Augusto Fernandes Oliveira
Another important, physical approach for removal of mycotoxins from contaminated juices and wines is the adsorption by yeast and bacterial cells (Zoghi et al. 2014). The binding of micro-organisms to mycotoxins is an attractive alternative for the control or elimination of these toxins in food, safeguarding their quality and safety, provided the methods are cost-effective and environmentally correct (Oliveira et al. 2013). Saccharomyces cerevisiae is the most well-known yeast of great commercial importance, because its strains are widely used in the production of alcoholic beverages and in the baking industry. Bejaoui et al. (2004) removed 17% and 75% of OTA from grape juice using biomass of S. cerevisiae containing viable and heat-killed cells, respectively (Table 2). Similar results were observed by Piotrowska et al. (2013) after incubation of media containing grape and blackcurrant juices with selected S. cerevisiae strains. In another recent study, Farbo et al. (2016) incubated grape juices with autoclaved cells of Candida intermedia, free, or immobilized in magnetic alginate beads, and found a reduction in the OTA level of nearly 80% of the original concentration. These results indicate the high potential of yeast cells for using as an efficient and safe tool to remove OTA from liquid foods.
Biological detoxification of ochratoxin A in plants and plant products
Published in Toxin Reviews, 2019
Mahmoud Sheikh-Zeinoddin, Mohammadreza Khalesi
Demands for bioproducts obtaining from the biochemical process are increasing. As an ancient green process, fermentation is an easy, fast and cost-effective process used to preserve the nutritional value, flavor, aroma, and texture of the food products, and to control several environmental pollutions (Bourdichon et al. 2012, Ghimire et al. 2015, Lee et al. 2015, Sen et al. 2016). Yeasts, particularly Saccharomyces cerevisiae, and LAB are the main groups of the microbial population involved in food and beverage fermentation (Jespersen 2003). The raw materials involved in the fermentation process are suspicious to be contaminated by the fungal mycotoxins like OTA (Riba et al. 2008). Nevertheless, following an ideal fermentation process usually results in the OTA-free products (Halász et al. 2009, Hathout and Aly 2014). This attributes to the OTA decontamination by the starters. It is a challenging issue to correlate this OTA detoxification whether to LAB, to yeasts, or probably both (Halász et al. 2009).
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