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Potential probiotic and functional properties of Brettanomyces strains isolated from kombucha tea

2024-07-23Journal article Open access
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dc.contributor.authorAreal-Hermida, Lara
dc.contributor.authorCoelho, Pedro
dc.contributor.authorPichardo-Gallardo, Ángeles
dc.contributor.authorPrudêncio, Cristina
dc.contributor.authorSieiro, Carmen
dc.date.accessioned2024-10-03T11:53:06Z
dc.date.available2024-10-03T11:53:06Z
dc.date.issued2024-07-23
dc.description.abstractKombucha, a beverage traditionally obtained through the fermentation of tea, is believed to have beneficial health properties. Therefore, characterizing the microorganisms responsible for this fermentation is essential to demonstrate its potential health benefits and to identify candidates for new probiotics. 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). Properties relevant to probiotics were also studied in these strains. All of them showed excellent survival in simulated gastric (99%–100%) and duodenal (95%–100%) juices. The ability to self-aggregate (38%–100%), adhesion to xylene (15%–50%) and, above all, adhesion to Caco-2 cells (4%–21%), revealed its potential capacity to adhere to the intestinal epithelium. In addition, the tested strains showed excellent antioxidant capacity (82%–94%), antimicrobial activity against different pathogens (Escherichia coli, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, and Bacillus cereus), as well as remarkable cytotoxic activity against colon, melanoma and ovarian tumor cell lines. Finally, using Caenorhabditis elegans as a model, strain UVI56 exhibited ability to both extend the lifespan of the nematode and protect it against infection by S. enterica. These results support the probiotic and functional properties of the analyzed strains. In conclusion, the study revealed that kombucha tea could be a source of potential probiotics that contribute to its health-promoting properties and that the characterized Brettanomyces strains could be exploited directly as probiotics or for the development of new functional foods.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAreal-Hermida, L., Coelho, P., Pichardo-Gallardo, Á., Prudêncio, C., & Sieiro, C. (2024). Potential probiotic and functional properties of Brettanomyces strains isolated from kombucha tea. Frontiers in Microbiology, 15. https://doi.org/10.3389/fmicb.2024.1415616pt_PT
dc.identifier.doi10.3389/fmicb.2024.1415616pt_PT
dc.identifier.eissn1664-302X
dc.identifier.urihttp://hdl.handle.net/10400.22/26185
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFrontierspt_PT
dc.relationThe author(s) declare that financial support was received for the research, authorship, and/or publication of this article. This study was supported by Agencia Estatal de Investigación from the Spanish Ministerio de Ciencia e Innovación (grant number PID2022-138330OB-100), Xunta de Galicia (grant number GPC-ED431B 2023/35), and Universidade de Vigo (grant number 22VI-08). LA-H was the recipient of a Xunta de Galicia predoctoral fellowship (ED481A-2020/191).pt_PT
dc.relation.publisherversionhttps://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1415616/fullpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectkombucha teapt_PT
dc.subjectProbioticspt_PT
dc.subjectYeastspt_PT
dc.subjectBrettanomycespt_PT
dc.subjectAntimicrobial activitypt_PT
dc.subjectCytotoxicitypt_PT
dc.subjectLongevitypt_PT
dc.titlePotential probiotic and functional properties of Brettanomyces strains isolated from kombucha teapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage15pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFrontiers in Microbiologypt_PT
oaire.citation.volume15pt_PT
person.familyNameCoelho
person.familyNamePrudêncio
person.givenNamePedro
person.givenNameCristina
person.identifier1200571
person.identifier.ciencia-idBE18-3DB2-8D79
person.identifier.ciencia-idC81E-F4EE-FADE
person.identifier.orcid0000-0002-2343-1108
person.identifier.orcid0000-0002-9920-936X
person.identifier.ridAAZ-9239-2020
person.identifier.scopus-author-id57214054449
person.identifier.scopus-author-id6508057930
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationeb030614-4140-437b-8ac3-f59c52566ecf
relation.isAuthorOfPublication881a8ad5-ab13-4e49-89f4-08ca61cc81e3
relation.isAuthorOfPublication.latestForDiscovery881a8ad5-ab13-4e49-89f4-08ca61cc81e3

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