Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72931 10.21603/2074-9414-2023-4-2467 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ In Vitro Probiotic Evaluation of Yeasts from Coconut and Raffia Juices Дрожжи из соков кокоса и рафии: пробиотическая оценка in vitro https://orcid.org/0000-0002-9765-1517 Ирокануло Э. О. Irokanulo Emenike O. eoirokanulo@yahoo.co.uk https://orcid.org/0000-0001-6350-5266 Ядунг К.-Э. М. Yadung Queen-Esther M. https://orcid.org/0000-0002-0623-2801 Оротайо Д. Э. Orotayo Dolapo E. https://orcid.org/0000-0001-8930-055X Нвонума Ч. О. Nwonuma Charles O. https://orcid.org/0000-0003-3815-0509 Алонге О. С. Alonge Oreoluwa S. Университет Лэндмарк Ому-Аран Нигерия Landmark University Omu-Aran Nigeria Университет Лэндмарк Ому-Аран Нигерия Landmark University Omu-Aran Nigeria Университет Лэндмарк Ому-Аран Нигерия Landmark University Omu-Aran Nigeria Университет Лэндмарк Ому-Аран Нигерия Landmark University Omu-Aran Nigeria Университет Лэндмарк Ому-Аран Нигерия Landmark University Omu-Aran Nigeria 30 12 2023 30 12 2023 53 4 672 679 03 02 2023 06 06 2023 https://fptt.ru/en/issues/22269/22209/

Эукариотические пробиотики привлекают внимание ученых. Наиболее изученными видами дрожжей – источниками пробиотиков – являются Saccharomyces cerevisiae и Saccharomyces boulardii. Спектр видов дрожжей с пробиотическим потенциалом можно расширить за счет растений, использующихся в качестве сырья при производстве напитков. Объект исследования – пробиотический потенциал дрожжей Pichia kudriavzevii и Kluyveromyces marxianus, выделенных из кокосового сока, а также Schizosaccharomyces pombe и Wickherhamomyces anomalus, выделенных из пальмового сока рафии (Нигерия). Методом оптической плотности in vitro определили толерантность к кислоте (рН 2, 3 и 5), щелочи (рН 7,5 и 8,0), желудочному соку (30 %), желчи (1, 2 и 3 %) и осмотическому давлению (раствор глюкозы 5, 10, 15, 20, 25 и 30 %). Все четыре вида дрожжей выжили, продемонстрировав разную степень пробиотического потенциала. После 96 ч пребывания в искусственном желудочном соке S. pombe превзошли по численности K. marxianus и W. anomalus на 13 и 97,7 % (p < 0,05) соответственно. В 30 % растворе желудочного сока наименее жизнеспособными оказались дрожжи вида W. anomalus. После 96 ч в кислой среде все образцы оказались более жизнеспособными при pH 3,0, чем при pH 2,0 – приблизительно на 89 %. Щелочная среда оказала благоприятное воздействие на скорость роста. Дрожжи P. kudriavzevii продемонстрировали лучшие показатели выживаемости при pH 2,0 и 3,0 в течение 96 ч. Все дрожжи сохраняли жизнеспособность в 1, 2 и 3 % растворах желчи, хотя скорость роста существенно не увеличилась. Повышение концентрации желчи вызвало минимальное увеличение роста. После 24–48 ч инкубации в 5–30 % растворах глюкозы все образцы продемонстрировали устойчивую жизнеспособность. После 48 ч инкубации концентрация дрожжей начала падать, а концентрация глюкозы выросла с 5 до 30 %. Вид P. kudriavzevii оказался наиболее жизнеспособным через 96 ч (41,8 %) по всем четырем критериям. Если дальнейшие исследования подтвердят, что этот вид соответствует остальным, не охваченным в рамках данной работы параметрам, которые позволяют квалифицировать микроорганизм как пробиотик, то дрожжи P. kudriavzevii, полученные из сока нигерийского кокоса, могут быть рекомендованы в качестве потенциального источника коммерческих пробиотиков.

Eukaryotic probiotics currently attract a lot of scientific attention, with Saccharomyces cerevisiae and Saccharomyces boulardii being the most widely investigated probiotic yeasts. The range of yeast species with probiotic potential needs to be broadened. In this respect, juice-providing plants may diversify eukaryoti c probiotic sources for organism preference. This study tested the probiotic potential of Pichia kudriavzevii and Kluyveromyces marxianus isolated from coconut juice and Schizosaccharomyces pombe and Wickherhamomyces anomalus isolated from raffia palm juice in Nigeria. The in vitro tests used the optical density method to assay the tolerance to acid (pH 2, 3, 5), alkaline (pH 7.5, 8.0), gastric juice (30%), bile (1, 2, and 3%), and osmotic pressure (5, 10, 15, 20, 25, and 30% gluco se solution). All four yeasts survived in the test environments, exhibiting varying degrees of probiotic potential. After 96 h in simulated gastric juice, S. pombe outperformed K. marxianus and W. anomalus by 13 and 97.7% (p < 0.05), respectively. W. anomalus appeared to be the least viable in 30% gastric juice. After 96 h in the acid media, all yeasts performed better at pH 3.0 than at pH 2.0, with roughly 89% (1.695/0.185 mean absorbance values) greater growth in pH 3.0 than in pH 2.0. The alkaline media had a better effect on the growth rate. P. kudriavzevii fared best at pH 2.0 and 3.0 for up to 96 h. All yeasts maintained viability in 1, 2, and 3% bile solutions, although the growth rate did not improve significantly in any of the assay periods. Only minimal growth increase was registered in increased bile concentrations. All samples demonstrated sustained viability in 5–30% glucose between 24 and 48 h of incubation. After 48 h of incubation, the yeast concentrations began to fall as the glucose concentration rose from 5 to 30%. P. kudriavzevii was the least affected after 96 h (41.8%) and demonstrated the best survival results by the four criteria tested in this study. If this species meets all other non-assayed parameters which qualify a microorganism as a probiotic, P. kudriavzevii obtained from Nigerian coconut juice can be recommended as a potential s ource of commercial probiotics.

 Пробиотики дрожжи in vitro абсорбция кокосовый сок сок рафии жизнеспособность Probiotics yeasts in vitro absorbance coconut juice raffia juice viability

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