In the realm of food production, many fungal strains have been meticulously selected for their capacity to ferment, enhance flavors, and produce various molecules. A recent study published in mSystems, an American Society for Microbiology journal, has shed light on the potential probiotic effects of two specific fungi used in the production of food items. This research paves the way for innovative approaches to developing new probiotics.
The study marks an important step in our understanding of the role that fungal strains, often overlooked, play in the microbiota and overall host health. It challenges the notion that species utilized solely for food processing can be a valuable source of novel probiotics.
Yeast, which comprises microscopic fungi consisting of individual cells that propagate through budding, has long been employed in food-related processes. For instance, Saccharomyces cerevisiae has been a staple in wine and bread production for centuries, while other yeast strains like Debaryomyces hansenii have been instrumental in cheese crust production and ripening.
The impetus for this study is rooted in the need to expand our comprehension of the potential influence of fungal microbiota on human health. More specifically, the researchers focused on the role of fungi in gut health and their potential impact on Inflammatory Bowel Diseases (such as Crohn’s disease and ulcerative colitis). To explore these aspects, the study involved monitoring the effects of these fungi in adapted in vitro and in vivo models.
The researchers began by selecting yeast strains extensively utilized in food production, ensuring a diverse representation of yeast species. They then subjected these strains to interaction tests with cultured human cells and a specific animal model that simulates ulcerative colitis.
The findings were noteworthy. Among the yeast strains commonly used in food production, some demonstrated beneficial effects on the gut and the host, particularly in an inflammatory context. Two yeast strains, Cyberlindnera jadinii and Kluyveromyces lactis, emerged as having the potential to ameliorate inflammatory conditions in a mouse model of ulcerative colitis. Subsequent experiments were conducted to unravel the underlying mechanisms responsible for these effects. In the case of C. jadinii, the protection appeared to be mediated by alterations in the bacterial microbiota following the administration of C. jadinii to the mice, ultimately influencing the sensitivity to gut inflammation, though the exact mechanism remains undiscovered.
While further investigation is needed to understand how these strains operate in the context of human health, the discovery of these potential probiotic yeast strains, C. jadinii and K. lactis, holds significant promise. Their ability to combat gut inflammation offers a potential avenue for therapeutic interventions in the future, subject to continued research and scrutiny.
The study not only underscores the importance of fungi in the realm of gut health but also provides new insights into the development of probiotics with the potential to address inflammatory conditions in the digestive system.