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Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract

Cho, Yun-Ju, Kim, Dong-Hyeon, Jeong, Dana, Seo, Kun-Ho, Jeong, Heon Sang, Lee, Hyeon Gyu, Kim, Hyunsook
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 535-539
Kluyveromyces marxianus, Lactobacillus acidophilus, antioxidant activity, byproducts, cell adhesion, cholesterol, flour, functional foods, grape seeds, ingredients, intestines, kefir, probiotics, synergism, wines, yeasts
Few studies have assessed the probiotic characteristics and antioxidant activity of the kefir-derived yeast, Kluyveromyces marxianus, and its synergistic interactions with polyphenol-rich grape seed flour (GSF)/extract (GSE). We examined several probiotic characteristics (gastric resistance, intestinal resistance, cholesterol reduction, adhesiveness to intestinal cells) of four K. marxianus strains. Each of the yeasts showed 5–25% greater intestinal cell adhesiveness than that of Lactobacillus acidophilus. Among the four yeast strains, K. marxianus KU140723-02 (KM2) exhibited the greatest antioxidant activity. When incubated with GSF/GSE, its antioxidant activity was synergistically increased by two-fold. In conclusion, a combination of kefir-derived yeast KM2 and GSF/GSEs may be a novel functional food ingredient with antioxidant properties targeting gut health.