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ESS - TBIO/Rise Health - Posters apresentados em eventos científicos

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http://hdl.handle.net/10400.22/22056

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  • Evaluation of the functional properties of kombucha-derived Brettanomyces yeasts
    Publication . Areal-Hermida, Lara; Coelho, Pedro; Pichardo-Gallardo, Ángeles; Prudêncio, Cristina; Sieiro, Carmen; Prudêncio, Cristina; Coelho, Pedro
    Kombucha is a fermented beverage traditionally produced from tea and widely associated with benefi-cial health effects. These properties have been mainly attributed to the fermentable substrate and, to a less-er extent, to the microorganisms involved in the fer-mentation process. Therefore, the characterization of kombucha-associated microorganisms is essential to better understand and validate their potential health benefits. In this study, four probiotic yeast strains isolated from kombucha tea were identified, by the PCR-RFLP analysis of the ribosomal ITS region and the sequence of the D1/D2 domain of the 26S rDNA, as Brettanomyces bruxellensis (UVI55 and UVI56) and B. anomalus (UVI57 and UVI58). The evaluated strains exhibited remarkable antioxidant capacity, the abil-ity to hydrolyze bile salts, and antimicrobial activity against several key pathogens. Additionally, they displayed significant cytotoxic effects across various tumor cell lines. Notably, in the Caenorhabditis ele-gans in vivo model, strain UVI56 significantly extend-ed the nematode’s lifespan and conferred protection against S. enterica infection. Although additional in vivo studies are necessary to further elucidate the un-derlying biological mechanisms and validate the ther-apeutic potential of these yeasts, the present findings highlight the relevance of Brettanomyces species as key members of the kombucha microbial consortium. These strains exhibit multiple biological activities of potential biomedical interest and may contribute syn-ergistically to the health-promoting properties tradi-tionally associated with kombucha beverages.
    2026-05-29Documento de conferência Acesso aberto Ver mais