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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.