In vitro characterization of Saccharomyces cerevisiae HM535662 obtained from an indigenous fermented food 'Bhaturu' of Western Himalayas
| Autor: | Sarbjit Singh Kanwar, Aditi Sourabh, Om P. Sharma |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
biology DPPH medicine.medical_treatment Saccharomyces cerevisiae Ribosomal RNA biology.organism_classification Probiotic yeast Western Himalayas adhesion bile antioxidant Applied Microbiology and Biotechnology In vitro Yeast law.invention Probiotic chemistry.chemical_compound Biochemistry chemistry law Genetics medicine Agronomy and Crop Science Molecular Biology Fermentation in food processing Biotechnology |
| Zdroj: | African Journal of Biotechnology; Vol 11, No 52 (2012); 11447-11454 |
| ISSN: | 1684-5315 |
| Popis: | A predominant yeast designated as SB1 was isolated from Bhaturu , a traditional fermented food of Western Himalayas and was identified as Saccharomyces cerevisiae - HM535662 on the basis of ribosomal gene (partial 18S, complete internal transcribed spacer 1 (ITS1), complete 5.8S, complete ITS2 and partial 28S ribosomal regions) analysis. It was further evaluated for probiotic traits by in vitro tests. The isolate was investigated for tolerance studies in simulated gastric and intestinal juices. Reduction in viability (in terms of log colony formng unit (CFU)/ml) was more in simulated gastric juice of pH 2 as compared to pH 3. The isolate was tolerant to bile conditions but without the exhibition of any bile salt deconjugation activity. The isolate also showed adhesion attributes such as cell surface hydrophobicity (58.21 + 1.09%) and autoaggregation ability (67.42 + 0.33%). It exhibited 38.30 ± 0.27 (intracellular cell free extract) and 42.51 ± 0.37% (whole cell extracts) antioxidative activity by scavenging of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical. Key words : Probiotic, yeast, Western Himalayas, adhesion, bile antioxidant. |
| Databáze: | OpenAIRE |
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