Search Results (177)

Probiotic yeasts are increasingly proposed as adjuncts in fermented dairy products, but their behavior in kefir is still poorly described. This proof-of-concept study examined the effect of Saccharomyces boulardii CNCM I-745 supplementation on kefir produced with two traditional grain cultures and two industrial direct-vat-inoculation cultures during 21 days of cold storage at 4 °C. Microbiological, physicochemical, and sensory parameters were monitored on days 1, 7, 14, and 21. The starter culture type was the main source of variation, with traditional grain kefirs showing higher microbial counts and better sensory scores than industrial cultures. S. boulardii did not change pH, titratable acidity, Lactococcus spp., or total mesophilic aerobic bacteria, indicating that it can be added without disturbing the established kefir microbiota or its acidification pattern. The probiotic yeast increased the total yeast count, slightly modulated Lactobacillus spp., and gave a small improvement in taste–aroma scores. In the yeast-free industrial culture, S. boulardii maintained viable counts above 6 log CFU/g throughout storage, showing that it can act as the sole yeast source in kefir matrices that lack indigenous yeast. Traditional grain kefirs kept a more stable overall sensory quality across 21 days than industrial cultures. The multivariate analysis confirmed two largely independent quality dimensions, one related to lactic acid bacteria and acidity and another to sensory perception. The study supports the use of S. boulardii as a probiotic adjunct in kefir and provides preliminary effect-size information for future, adequately replicated trials. Full article

Yeasts have attracted increasing attention as potential alternatives to traditional bacterial probiotic strains due to their physiological resilience and functional versatility. However, the probiotic potential of yeast strains associated with Mexican cocoa bean fermentation remains largely unexplored. Therefore, this study aimed to conduct a preliminary screening of physiological and surface-related traits associated with probiotic functionality in four autochthonous Saccharomyces cerevisiae strains (YCTA5, YCTA9, YCTA14, and YCTA16), previously isolated from cocoa fermentation, using Saccharomyces boulardii (Jarrow Formulas^®) as a reference strain. Evaluated parameters included tolerance to temperature, pH, and bile salts; hemolytic activity; survival in vitro under gastrointestinal (GI) conditions; bile salt hydrolase activity; auto-aggregation; co-aggregation; hydrophobicity; and response to antifungal agents (fluconazole, ciclopirox, nystatin, and clotrimazole). All yeast strains grew at 37 °C and at pH 4–8 and showed no hemolytic activity. All strains exhibited high auto-aggregation (>70%) and hydrophobicity values ranging from 55 to 88%. In the coaggregation assay, strains YCTA9, YCTA14, and YCTA16 showed moderate interactions with Escherichia coli, Bacillus cereus, and Listeria innocua, with some combinations exceeding 50%. Nevertheless, none of the yeast strains exhibited measurable growth at pH 2; bile salt tolerance was limited to 0.1% Oxgall, and viability decreased by approximately 54–56% after simulated gastrointestinal transit. These findings indicate that although some strains exhibited promising surface-related properties, significant physiological constraints restrict their probiotic potential under the tested conditions. Therefore, the studied yeast strains should be regarded as preliminary candidates requiring further validation. This work provides a first-stage evaluation for identifying functional yeast strains from Mexican cocoa bean fermentation, serving as a basis for future in vitro and in vivo studies. Full article

The brewing industry remains at the forefront of technological innovation, with growing interest in alternative yeasts. Saccharomyces cerevisiae var. boulardii, a well-established probiotic yeast, has attracted attention for its potential to produce probiotic-enriched beers, offering an option for moderate consumers seeking functional beverages. This mini-review brings together current research on the use of S. boulardii in craft brewing, focusing on fermentation performance, flavour and sensory characteristics, and potential health-related functions. While often regarded as a variant of S. cerevisiae, S. boulardii shows comparable or greater cell growth, increased acetic acid production at the expense of glycerol, and lower alcohol yield compared to S. cerevisiae. Despite these differences, beers brewed with S. boulardii exhibit similar volatile compound profiles and sensory characteristics to those produced with S. cerevisiae. In terms of health-related attributes, S. boulardii-fermented beers show higher antioxidant activity, the presence of malto-oligosaccharides with prebiotic potential, and the ability of yeast to survive both storage and gastrointestinal transit. Strategies explored to optimise its brewing performance and customer acceptance include co-fermentation with S. cerevisiae, modified mashing protocols, and natural flavour additions. Overall, the available evidence supports S. boulardii as a promising yeast for developing probiotic-enriched beers. Further research is needed to validate current findings at commercial scales, investigate host–microbiome interactions following beer consumption and develop strategies that balance probiotic efficacy and desirable beer appearance over shelf life. The paper may assist brewers in making informed decisions about deploying S. boulardii, aligning consumer interest in functional beverages with the enjoyment of beer. Full article

Over the past decade, the growth of Helicobacter pylori antibiotic resistance has had an increasingly significant impact on the choice of eradication therapy regimens, significantly limiting the number of effective treatment options. The Maastricht VI guidelines consider the use of probiotics as one way to optimise therapy and increase the likelihood of successful eradication. In this regard, the study of the possible mechanisms of action of probiotic preparations on antibiotic-resistant strains of H. pylori, as well as their possible role in preventing the development of resistance, is of considerable interest and may contribute to improving the quality of eradication therapy in the near future. The aim of the study is to determine the role of probiotics in modifying the microbiota during and after eradication therapy, as well as to assess their potential impact on the development of antibiotic resistance. A search for scientific publications was conducted in international and national bibliographic databases: PubMed, Embase, Scopus, Web of Science Core Collection, Google Scholar, and eLIBRARY.ru. The search was conducted in English, Russian, and Kazakh for the period from 26 April 2015 to 14 July 2025. The review includes 41 publications. Eradication therapy has a pronounced negative effect on the intestinal microbiota, leading to disruption of its composition and the development of side effects that reduce treatment tolerability. A number of studies in recent years have demonstrated a link between antibiotic therapy and the development of antibiotic resistance caused by genetic rearrangements and mutations in the gut microbiota genome. As an additional approach to correcting these adverse effects, special attention is paid to the use of probiotics. According to the research results, probiotic preparations help reduce the frequency of side effects of eradication therapy and may increase its effectiveness against antibiotic-resistant strains of H. pylori. The use of probiotic preparations in the treatment of resistant strains of Helicobacter pylori is a promising direction that opens up new opportunities for optimising eradication regimens. However, this approach requires further clinical and experimental studies to confirm its effectiveness and form reasonable prognostic conclusions. Full article

The gut microbiome plays a central role in human health, and probiotics are widely used to support microbial balance, though their efficacy depends on multiple factors. This study assessed the potential of commercial probiotics Saccharomyces cerevisiae var. boulardii, Weizmannia coagulans and Lacticaseibacillus rhamnosus by evaluating in vitro gastrointestinal kinetics, pharmaceutical stability, and antioxidant effects in chamomile tea. Growth across a broad pH range was modeled kinetically, while survival and inactivation were quantified in simulated gastric and intestinal fluids. Antibiotic and antifungal susceptibility was determined using disk diffusion, and antioxidant activity of fortified chamomile tea was assessed via DPPH radical scavenging. Results revealed distinct strain-dependent responses. S. cerevisiae var. boulardii and W. coagulans showed the highest gastrointestinal tolerance. The increase in fluid volume reduced survival during the gastric phase but improved survival in the intestinal phase, reflecting different stress responses. Antimicrobial susceptibility also varied, with S. cerevisiae var. boulardii exhibiting the highest resistance. Probiotic fortification enhanced chamomile tea’s antioxidant capacity, particularly for S. cerevisiae var. boulardii and L. rhamnosus. These findings provide quantitative insight into strain- and volume-dependent gastrointestinal performance, guiding the optimization of capsule formulations and the development of clean-label products combining probiotic and antioxidant benefits. Full article

Industrial food processing generates substantial byproducts, resulting in environmental challenges and economic losses. This study explores the biovalorization of sugar-rich barbecue sauce waste streams through fermentation to create value-added ingredients for sauce production and promote circular economy practices. The barbecue stream was diluted with water at 25 and 50% incorporation levels and fermented at room temperature for 12 days using a microbial consortium comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Weissella confusa) and one yeast (Saccharomyces boulardii). Laboratory-scale fermentation was monitored by measuring pH, total soluble solids, titratable acidity, sugar consumption, and metabolite production. The consortium demonstrated effective performance, reducing pH and TSS and increasing titratable acidity for both incorporation levels over 12 days. The fermented samples were characterized by their antioxidant capacity, color, protein content, humidity, and viscosity. The total phenolic content and antioxidant activity (DPPH) increased significantly (p < 0.05), and the viscosity increased by 254.3% and 48.3% for the fermented streams with 25% and 50% incorporation, respectively. Antimicrobial assays revealed that the fermented samples inhibited typical spoilage bacteria and yeast. This work highlights the potential of fermentation to upcycle barbecue waste, with antimicrobial characteristics contributing to extended shelf life, sustainable food production, and circular economic practices. Full article

Salmonella enterica serovar Typhimurium (ST) is an intracellular pathogen that survives within macrophages and disseminates to systemic organs, thereby evading host immune defenses. Previous studies have shown that the probiotic yeast Saccharomyces boulardii CNCM I-745 improves survival in ST-infected mice, reduces bacterial translocation, and modulates cytokine expression, including the upregulation of interferon-γ and the downregulation of interleukin-10, both of which are involved in the regulation of inducible nitric oxide synthase (iNOS), a key mediator of macrophage antimicrobial activity. The present study was designed to investigate the transcriptional regulation of iNOS and associated antimicrobial responses in ST-infected RAW264.7 murine macrophages pretreated or cotreated with S. boulardii. Gene expression levels of iNOS and selected cytokines were analyzed in RT-qPCR assays. Bacterial adhesion was quantified by colony-forming unit (CFU) counting, and intracellular survival was assessed using a gentamicin protection assay. S. boulardii did not affect bacterial adhesion, but it significantly reduced intracellular ST survival, particularly under pretreatment conditions (p < 0.05). This effect was associated with increased iNOS gene expression. Interferon-γ expression was mainly induced by pretreatment, whereas tumor necrosis factor-α and interleukin-10 were modulated under cotreatment conditions. These findings indicate that S. boulardii modulates macrophage antimicrobial gene expression and suggest that probiotic pretreatment enhances innate immune responses against intracellular bacterial infections. Full article

Probiotics are widely used to support host health by modulating microbial communities and immune–metabolic homeostasis. Such interventions may be particularly relevant in long COVID syndrome, a condition characterized by persistent symptoms, low-grade inflammation, and microbiota alterations following SARS-CoV-2 infection. This study investigated the effects of a multi-strain probiotic on gut microbiota composition and predicted functional potential and biochemical parameters in individuals with long COVID and convalescent participants. Healthy individuals were included as reference controls. In an interventional study, 34 participants received a 12-week probiotic formulation containing Saccharomyces boulardii, Lacticaseibacillus rhamnosus GG, and two Lactiplantibacillus plantarum strains, while 40 served as non-supplemented controls. Fecal microbiota, assessed using 16S rRNA sequencing, and biochemical markers were measured at baseline and post-intervention. Probiotic supplementation induced selective compositional changes without significantly altering overall microbial diversity. Effects were more pronounced in long COVID participants and included enrichment of bacteria associated with metabolic and immune regulation, including Adlercreutzia, Coprococcus, and Eubacterium. Functional prediction analysis identified a probiotic-responsive signature in long-COVID-affected individuals, characterized by enrichment of pathways related to energy metabolism and redox balance. These microbial changes were accompanied by a consistent trend toward reduced inflammatory and hepatic markers. Overall, probiotic intervention demonstrated microbiota-status-dependent potential in long COVID recovery. Full article

This study investigated the development of a sugar-free prebiotic and probiotic dark chocolate formulated with 39.76% cocoa mass, 41.856% cocoa butter, 14.8% inulin, and 1.6% stevioside. To enhance the stability of the probiotic yeast Saccharomyces boulardii, a microencapsulation technique using a cocoa powder, Na-alginate, and fructooligosaccharides (10:1:1 ratio) matrix was employed. The physicochemical properties and probiotic viability were monitored over a 120-day storage period at 25 °C. A significant increase in pH values was observed during storage (p < 0.05), while water activity (a_w) values significantly decreased (p < 0.05). Encapsulation provided superior protection, with encapsulated samples retaining 2.51 log CFU/g more probiotics than unencapsulated samples after 120 days. Furthermore, in vitro gastrointestinal digestion assays conducted after one day of storage demonstrated the protective efficacy of the matrix; while unencapsulated probiotics suffered a drastic reduction of 6.42 log CFU/g under gastric conditions (pH 3, 2 h), the encapsulated probiotics showed a significantly lower reduction of only 3.99 log CFU/g. These results confirm that the Na-alginate/FOS-based encapsulation significantly improves the resilience of S. boulardii against both storage conditions and gastrointestinal stress, making this sugar-free prebiotic chocolate an effective delivery vehicle for probiotic yeasts. Full article

Four probiotic strains were used to ferment germinated highland barley, and the Lactobacillus acidophilus and Saccharomyces boulardii, which exhibited the highest viability after fermentation, were selected. Subsequently, a response surface test was applied to identify taste-enhancing additives, including concentrated orange juice, erythritol, and flaxseed oil. The optimal concentrations of these additives were 3.01%, 4.19%, and 0.52%, respectively. The stabilizing effects of β-glucan and four protein sources (whey, rice, pea, and soybean proteins) were assessed based on emulsion stability, and the combination of β-glucan and whey protein was identified as the most effective. Based on particle size and zeta potential analysis, the optimal β-glucan-to-whey protein ratio was determined to be 2:1. On this basis, a germinated highland barley probiotic beverage was developed. The results indicated that the total colony counts after simulated gastrointestinal digestion remained above 6 log CFU/mL, and the beverage was rich in dietary fiber and other nutrients. Full article

Background: Many probiotic strains have been studied in relation to irritable bowel syndrome (IBS). The aim of this study was to identify probiotic strains demonstrating efficacy in the management of IBS based on meta-analyses of randomized placebo-controlled trials (RPCTs). Methods: This systematic review was registered in the PROSPERO database (CRD420251047092). Searches were conducted in PubMed and Scopus on 8 April 2025. Additional completed studies with available results were identified through ClinicalTrials.gov. An additional search of the Cochrane Central Register of Controlled Trials (CENTRAL), including records indexed in EMBASE, was conducted in December 2025 and did not identify any additional studies. RPCTs were included if they evaluated single-strain probiotics without additional active components compared with a placebo in patients with IBS. Studies whose results could not be meta-analyzed were excluded. Results: A total of 2643 records were identified; 32 articles evaluating 10 probiotic strains were included in the meta-analyses. Meta-analyses demonstrated the efficacy of Bifidobacterium longum (formerly Bifidobacterium infantis) 35624, Lactobacillus rhamnosus GG, Lactiplantibacillus plantarum 299v (DSM 9843), Saccharomyces cerevisiae CNCM I-3856, and Bacillus coagulans Unique IS2 (MTCC 5260) in improving key IBS symptoms. Meta-analyses also demonstrated that Bacillus coagulans MTCC 5856 improved quality of life for those with IBS. Conflicting results were observed for Saccharomyces boulardii CNCM I-745. Meta-analyses did not demonstrate the efficacy of Escherichia coli Nissle 1917, Lactobacillus gasseri BNR17, or Lactobacillus casei Shirota. Conclusions: Several probiotic strains demonstrated efficacy in the treatment of IBS in meta-analyses of RPCTs. Full article

Background/Objectives: Functional dyspepsia (FD) is a gastrointestinal disorder typically treated by changes in diet and lifestyle. However, in the Colombian population, few studies have addressed its etiology and diagnosis. This exploratory study aimed to identify predictive variables associated with the presence of dyspeptic symptoms (DS). Methods: To address this, a self-survey was conducted evaluating sociodemographic characteristics, clinical history, and dietary habits. A DS index was calculated using participant’s clinical history to explore the characteristics of the groups with more and less DS (MDS and LDS groups). Additionally, a regression model was applied to identify the predictors of higher DS scores. Pooled data from the rolling, cross-sectional eating habits and DS survey between May and July of 2024. We enrolled 102 Colombian participants between 18 and 65 years old. Results: Significant differences were identified between MDS and LDS groups in occupation and dietary habits, with students exhibiting a higher DS index. Moreover, MDS exhibited greater consumption of fatty and fried foods than LDS groups. Regression analysis revealed that high intake of fatty foods and sesame were the best predictors of higher DS index. In contrast, the consumption of Saccharomyces boulardii probiotic and white onion was associated with better gastrointestinal health. Conclusions: Changes in dietary habits are associated with lower DS; the effect and its etiology might also depend on the participants’ occupation and nutritional habits. Full article

Probiotics and microbiome-based therapeutics are increasingly used to prevent antibiotic-associated diarrhea (AAD) and support gut microbiota health across children, adults, and elderly populations. Evidence synthesized in this narrative review from randomized controlled trials and meta-analyses (>20,000 participants) suggests that early probiotic administration, particularly Lactobacillus rhamnosus GG, Bifidobacterium species, multistrain formulations, and Saccharomyces boulardii, is associated with a 30–40% relative reduction in AAD incidence across heterogeneous studies, with absolute risk reductions of approximately 5–12% depending on baseline risk, strain, dose, and timing. Probiotics are generally well tolerated, with mild gastrointestinal adverse effects reported in 3–5% of users and rare serious events mainly in immunocompromised individuals. However, heterogeneity in formulations, populations, and limited long-term real-world data underscores the need for further pharmacoepidemiological studies, microbiome surveillance, and evaluation of antimicrobial resistance implications. Full article

The human gut microbiota plays a key role in health and disease across the lifespan and is shaped by complex intrinsic and extrinsic factors. Dysbiosis is increasingly recognized as a contributor to a wide range of clinical conditions, with diarrhoea—particularly antibiotic-associated diarrhoea—representing an early clinical marker of microbiota disruption. This narrative review summarizes current evidence on the probiotic yeast Saccharomyces boulardii CNCM I-745 and its clinical applications in both paediatric and adult populations. Available clinical data support its safety and efficacy in the prevention and management of gastrointestinal disorders, particularly diarrhoeal conditions, and suggest a potential role in promoting microbiota resilience. Key mechanisms of action, safety considerations, and findings from randomized controlled trials and meta-analyses are discussed. However, current data remains limited by heterogeneity among studies and a lack of long-term, mechanistic data, highlighting the need for further well-designed studies to clarify its role across different clinical settings. Full article

Diabetes mellitus (DM) is a chronic disease characterised by chronic hyperglycaemia due to a defect in the production of or cell insensitivity to insulin. If left untreated, it might result in severe side effects such retinal, nephropathy, neuropathy, and cardiovascular disease. Extensive research has been made to develop more effective and less expensive alternatives to existing treatment regimes. This review aims to evaluate research done thus far to test the effect of Saccharomyces boulardii (S. boulardii or Sb) in treating DM and its complications. Searches were conducted using Scopus, Web of Science, PubMed and Google Scholar on 26 July 2025. Overall, 227 articles were identified, and 5 fulfilled the inclusion criteria. Results extracted were from two models of diabetes (type 1 and 2) and two strains of Sb. In type 1 diabetes models, a significant reduction in glycaemia was observed, while in type 2 diabetes models, a non-significant effect was noted, depending on the strain used. Furthermore, an improvement in cardiac function was observed through reduced heart rate variability, a decrease in blood pressure, an increase in C-peptide and hepatic glycogen stores, enhanced liver healing, a nephroprotective effect, as well as a reduction in oxidative stress, blood triglyceride levels, and the inflammatory response. Administration of Sb induced positive modulation of the intestinal microbiota, with a decrease in pathobionts in the stools. Overall, the few studies evaluated indicate that the use of Sb appears to be a promising approach to improve the management of diabetes and its associated metabolic and related complications. The protocol of this review is registered in PROSPERO under ID CRD420251012919. Full article