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American Journal of Physiology.... Apr 2022The gut microbiome has the capacity to regulate bone mass. The aim of this study was to develop a nutritional synbiotic dietary assemblage at an optimal dose to maintain...
The gut microbiome has the capacity to regulate bone mass. The aim of this study was to develop a nutritional synbiotic dietary assemblage at an optimal dose to maintain bone mass in ovariectomized (Ovx) mice. We performed genomic analyses and in vitro experiments in a large collection of bacterial and fungal strains (>4,000) derived from fresh fruit and vegetables to identify candidates with the synergistic capacity to produce bone-protective short-chain fatty acids (SCFA) and vitamin K2. The candidate SBD111-A, composed of , , , , and together with prebiotic dietary fibers, produced high levels of SCFA in vitro and protected against Ovx-induced trabecular bone loss in a dose-dependent manner in mice. Metagenomic sequencing revealed that SBD111-A changed the taxonomic composition and enriched specific pathways for synthesis of bone-protective SCFA, vitamin K2, and branched-chain amino acids in the gut microbiome. We performed genomic analyses and in vitro experiments in a collection of bacterial and fungal strains. We identified a combination (SBD111-A) that produced high levels of SCFA in vitro and protected against ovariectomy-induced bone loss in a dose-dependent manner in mice. Metagenomic sequencing revealed that SBD111-A changed the taxonomic composition and function of the gut microbiome and enriched pathways for synthesis of bone-protective SCFA, vitamin K2, and branched-chain amino acids.
Topics: Amino Acids, Branched-Chain; Animals; Bacteria; Cancellous Bone; Fatty Acids, Volatile; Female; Humans; Mice; Ovariectomy; Synbiotics; Vitamin K 2
PubMed: 35156423
DOI: 10.1152/ajpendo.00366.2021 -
Journal of Insect Science (Online) May 2024The black soldier fly, Hermetia illucens L. (Diptera: Stratiomyidae), is commonly used for organic waste recycling and animal feed production. However, the often...
The black soldier fly, Hermetia illucens L. (Diptera: Stratiomyidae), is commonly used for organic waste recycling and animal feed production. However, the often inadequate nutrients in organic waste necessitate nutritional enhancement of black soldier fly larvae, e.g., by fungal supplementation of its diet. We investigated the amino acid composition of two fungi, Candida tropicalis (Castell.) Berkhout (Saccharomycetales: Saccharomycetaceae) and Pichia kudriavzevii Boidin, Pignal & Besson (Saccharomycetales: Pichiaceae), from the black soldier fly gut, and commercial baker's yeast, Saccharomyces cerevisiae Meyen ex E.C. Hansen (Saccharomycetales: Saccharomycetaceae), and their effects on larval growth and hemolymph metabolites in fifth-instar black soldier fly larvae. Liquid chromatography-mass spectrometry was used to study the effect of fungal metabolites on black soldier fly larval metabolism. Amino acid analysis revealed significant variation among the fungi. Fungal supplementation led to increased larval body mass and differential metabolite accumulation. The three fungal species caused distinct metabolic changes, with each over-accumulating and down-accumulating various metabolites. We identified significant alteration of histidine metabolism, aminoacyl-tRNA biosynthesis, and glycerophospholipid metabolism in BSF larvae treated with C. tropicalis. Treatment with P. kudriavzevii affected histidine metabolism and citrate cycle metabolites, while both P. kudriavzevii and S. cerevisiae treatments impacted tyrosine metabolism. Treatment with S. cerevisiae resulted in down-accumulation of metabolites related to glycine, serine, and threonine metabolism. This study suggests that adding fungi to the larval diet significantly affects black soldier fly larval metabolomics. Further research is needed to understand how individual amino acids and their metabolites contributed by fungi affect black soldier fly larval physiology, growth, and development, to elucidate the interaction between fungal nutrients and black soldier fly physiology.
Topics: Animals; Larva; Diptera; Hemolymph; Pichia; Saccharomyces cerevisiae; Amino Acids; Diet; Saccharomycetales; Animal Feed; Candida
PubMed: 38713543
DOI: 10.1093/jisesa/ieae050 -
Frontiers in Microbiology 2022The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this...
The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including , , , and , were screened and assessed by growth performance, methanol production, aroma analysis, and their transcriptive characterization. strains WFC-SC-071 and WFC-SC-072 were identified as promising alternatives for cider production. Strains WFC-SC-071 and WFC-SC-072 showed an excellent growth capacity characterized by 91.6 and 88.8% sugar utilization, respectively. Methanol production by both strains was below 200 mg/L. Key aroma compounds imparting cider appreciably characteristic aroma increased in cider fermented by strains WFC-SC-071 and WFC-SC-072. RT-qPCR analysis suggested that most genes associated with growth capacity, carbohydrate uptake, and aroma production were upregulated in WFC-SC-071 and WFC-SC-072. Overall, two strains are the optimal starters for cider production to enable the diversification of cider, satisfy the differences in consumer demand, and promote cider industry development.
PubMed: 36439849
DOI: 10.3389/fmicb.2022.1042613 -
Journal of Fungi (Basel, Switzerland) Nov 2022Yeast strains are widely used in ruminant production. However, knowledge about the effects of rumen native yeasts on ruminants is limited. Therefore, this study aimed to...
Isolation and Characterization of Ruminal Yeast Strain with Probiotic Potential and Its Effects on Growth Performance, Nutrients Digestibility, Rumen Fermentation and Microbiota of Hu Sheep.
Yeast strains are widely used in ruminant production. However, knowledge about the effects of rumen native yeasts on ruminants is limited. Therefore, this study aimed to obtain a rumen native yeast isolate and investigate its effects on growth performance, nutrient digestibility, rumen fermentation and microbiota in Hu sheep. Yeasts were isolated by picking up colonies from agar plates, and identified by sequencing the ITS sequences. One isolate belonging to had the highest optical density among these isolates obtained. This isolate was prepared to perform an animal feeding trial. A randomized block design was used for the animal trial. Sixteen Hu sheep were randomly assigned to the control (CON, fed basal diet, = 8) and treatment group (LPK, fed basal diet plus , CFU = 8 × 10 head/d, = 8). Sheep were housed individually and treated for 4 weeks. Compared to CON, LPK increased final body weight, nutrient digestibility and rumen acetate concentration and acetate-to-propionate ratio in sheep. The results of Illumina MiSeq PE 300 sequencing showed that LPK increased the relative abundance of lipolytic bacteria ( spp. and spp.) and probiotic bacteria ( spp. and spp.). For rumen eukaryotes, LPK increased the genera associated with fiber degradation, including protozoan and fungus . Our results discovered that rumen native yeast isolate might promote the digestion of fibers and lipids by modulating specific microbial populations with enhancing acetate-type fermentation.
PubMed: 36547593
DOI: 10.3390/jof8121260 -
PLoS Pathogens May 2023The pathogenic yeast Pichia kudriavzevii, previously known as Candida krusei, is more distantly related to Candida albicans than clinically relevant CTG-clade Candida...
The pathogenic yeast Pichia kudriavzevii, previously known as Candida krusei, is more distantly related to Candida albicans than clinically relevant CTG-clade Candida species. Its cell wall, a dynamic organelle that is the first point of interaction between pathogen and host, is relatively understudied, and its wall proteome remains unidentified to date. Here, we present an integrated study of the cell wall in P. kudriavzevii. Our comparative genomic studies and experimental data indicate that the general structure of the cell wall in P. kudriavzevii is similar to Saccharomyces cerevisiae and C. albicans and is comprised of β-1,3-glucan, β-1,6-glucan, chitin, and mannoproteins. However, some pronounced differences with C. albicans walls were observed, for instance, higher mannan and protein levels and altered protein mannosylation patterns. Further, despite absence of proteins with high sequence similarity to Candida adhesins, protein structure modeling identified eleven proteins related to flocculins/adhesins in S. cerevisiae or C. albicans. To obtain a proteomic comparison of biofilm and planktonic cells, P. kudriavzevii cells were grown to exponential phase and in static 24-h cultures. Interestingly, the 24-h static cultures of P. kudriavzevii yielded formation of floating biofilm (flor) rather than adherence to polystyrene at the bottom. The proteomic analysis of both conditions identified a total of 33 cell wall proteins. In line with a possible role in flor formation, increased abundance of flocculins, in particular Flo110, was observed in the floating biofilm compared to exponential cells. This study is the first to provide a detailed description of the cell wall in P. kudriavzevii including its cell wall proteome, and paves the way for further investigations on the importance of flor formation and flocculins in the pathogenesis of P. kudriavzevii.
Topics: Saccharomyces cerevisiae; Proteome; Proteomics; Candida albicans; Candida; Biofilms; Genomics; Cell Wall
PubMed: 37196016
DOI: 10.1371/journal.ppat.1011158 -
Food Science & Nutrition Aug 2023Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, , and lactic acid bacteria. In this study, the safety and...
Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, , and lactic acid bacteria. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional soybean paste in northeast China were evaluated, and the dynamic changes of biogenic amines, aflatoxin, total acids, amino acid nitrogen, and volatile compounds were investigated during the fermentation of the traditional soybean paste. Among the tested strains, DPUL-J8 could decompose putrescine by 100%, and no biogenic amine was produced by DPUY-J8. DPUL-J8 and DPUY-J8 with strong biogenic amine degrading capacities were inoculated into the soybean paste. After 30 days of fermentation, the content of biogenic amines and aflatoxin in the fermented soybean paste declined by more than 60% and 50%, respectively. At the same time, compared with the control group without inoculation, the contents of total acid (1.29 ± 0.05 g/100 g), amino acid nitrogen (0.82 ± 0.01 g/100 g), and volatile compounds in soybean paste fermented by DPUL-J8 and DPUY-J8 were significantly increased, which had a good flavor. These results indicated that the use of DPUL-J8 and DPUY-J8 as starter cultures for soybean paste might be a good strategy to improve the safety and flavor of traditional Chinese soybean paste.
PubMed: 37576040
DOI: 10.1002/fsn3.3372 -
Journal of Dairy Science Nov 2022Indigenous microorganisms are important components of the complex ecosystem of many dairy foods including cheeses, and they are potential contributors to the development...
Indigenous microorganisms are important components of the complex ecosystem of many dairy foods including cheeses, and they are potential contributors to the development of a specific cheese's sensory properties. Among these indigenous microorganisms are the yeasts Cyberlindnera jadinii, Pichia kudriavzevii, and Kazachstania servazzii, which were previously detected using traditional microbiological methods in both raw milk and some artisanal specialty cheeses produced in the province of Québec, Canada. However, their levels across different cheese varieties are unknown. A highly specific and sensitive real-time quantitative PCR assay was developed to quantitate these yeast species in a variety of specialty cheeses (bloomy-rind, washed-rind, and natural-rind cheeses from raw, thermized, and pasteurized milks). The specificity of the quantitative PCR assay was validated, and it showed no cross-amplification with 11 other fungal microorganisms usually found in bloomy-rind and washed-rind cheeses. Cyberlindnera jadinii and P. kudriavzevii were found in the majority of the cheeses analyzed (25 of 29 and 24 of 29 cheeses, respectively) in concentrations up to 10 to 10 gene copies/g in the cheese cores, which are considered oxygen-poor environments, and 10 to 10 gene copies/cm in the rind. However, their high abundance was not observed in the same samples. Whereas C. jadinii was present and dominant in all core and rind samples, P. kudriavzevii was mostly present in cheese cores. In contrast, K. servazzii was present in the rinds of only 2 cheeses, in concentrations ranging from 10 to 10 gene copies/cm, and in 1 cheese core at 10 gene copies/g. Thus, in the ecosystems of specialty cheeses, indigenous yeasts are highly frequent but variable, with certain species selectively present in specific varieties. These results shed light on some indigenous yeasts that establish during the ripening of specialty cheeses.
Topics: Animals; Cheese; Ecosystem; Phylogeny; Oxygen; Polymerase Chain Reaction; Milk
PubMed: 36114057
DOI: 10.3168/jds.2022-21949 -
Foods (Basel, Switzerland) Jun 2024There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from 4A as a monoculture. Different culture...
There is a growing market for craft beverages with unique flavors. This study aimed to obtain a palate-pleasing mead derived from 4A as a monoculture. Different culture media were evaluated to compare the fermentation kinetics and final products. The crucial factors in the medium were ~200 mg L of yeast assimilable nitrogen and a pH of 3.5-5.0. A panel of judges favored the mead derived from 4A (fermented in a medium with honey initially at 23 °Bx) over a commercial sample produced from , considering its appearance, fruity and floral flavors (provided by esters, aldehydes, and higher alcohols), and balance between sweetness (given by the 82.91 g L of residual sugars) and alcohol. The present mead had an 8.57% / ethanol concentration, was elaborated in 28 days, and reached a maximum biomass growth (2.40 g L) on the same fermentation day (6) that the minimum level of pH was reached. The biomass growth yield peaked at 24 and 48 h (~0.049 g g), while the ethanol yield peaked at 24 h (1.525 ± 0.332 g g), in both cases declining thereafter. The Gompertz model adequately describes the kinetics of sugar consumption and the generation of yeast biomass and ethanol. Pathogenic microorganisms, methanol, lead, and arsenic were absent in the mead. Thus, 4A produced a safe and quality mead with probable consumer acceptance.
PubMed: 38928890
DOI: 10.3390/foods13121948 -
Journal of Food Science and Technology Jul 2022Volatile organic compounds (VOCs) are important to determine the aroma and sensory perception of cocoa. Starter cultures can modulate the volatile profile of cocoa beans...
Volatile organic compounds (VOCs) are important to determine the aroma and sensory perception of cocoa. Starter cultures can modulate the volatile profile of cocoa beans during fermentation. This study aimed to determine the VOCs and sensory of chocolates produced using cocoa beans fermented with yeast starters ( (MH979681) (MH979675) and the mixture of the two yeasts (Mix)). The VOCs of chocolates were determined by Head-Space Solid Phase Microextraction followed by Gas Chromatography-Mass Spectrophotometry. Sensory analysis was determined by using trained panels. VOCs profiles of chocolates produced using beans fermented with HT, PK or Mix were noticeably different from Ghana and control chocolates (no starter). The addition of yeast starters during cocoa fermentation produced chocolates that were preferred by trained panels. Bitterness and astringency were the more intense flavour attributes in chocolates produced using cocoa beans added with yeast starters. The chocolate produced using cocoa beans fermented with PK was the most acidic; whereas chocolate produced using beans fermented with Mix had the sweetest taste. The addition of PK or HT is helpful in producing chocolate with a distinct flavour.
PubMed: 35734109
DOI: 10.1007/s13197-021-05292-1 -
Journal of Fungi (Basel, Switzerland) Dec 2022Fungal infections caused by species have become a constant threat to public health, especially for immunocompromised patients, who are considered susceptible to this... (Review)
Review
Fungal infections caused by species have become a constant threat to public health, especially for immunocompromised patients, who are considered susceptible to this type of opportunistic infections. is known as the most common etiological agent of candidiasis; however, other species, such as , , (previously known as ), , , and (previously named as ), have also gained great importance in recent years. The increasing frequency of the isolation of this non- species is associated with different factors, such as constant exposure to antifungal drugs, the use of catheters in hospitalized patients, cancer, age, and geographic distribution. The main concerns for the control of these pathogens include their ability to evade the mechanisms of action of different drugs, thus developing resistance to antifungal drugs, and it has also been shown that some of these species also manage to evade the host's immunity. These biological traits make candidiasis treatment a challenging task. In this review manuscript, a detailed update of the recent literature on the six most relevant non- species is provided, focusing on the immune response, evasion mechanisms, and new plant-derived compounds with antifungal properties.
PubMed: 36675832
DOI: 10.3390/jof9010011