Probiotic Yeasts from Fermented Beverages Fight Salmonella
Author Information
Author(s): Alvarez Silvia Cristina Vergara, Pendón María Dolores, Bengoa Ana Agustina, Leiva Alaniz María José, Maturano Yolanda Paola, Garrote Graciela Liliana
Primary Institution: Instituto de Biotecnología, Universidad Nacional de San Juan
Hypothesis
This study aimed to evaluate the antagonistic effects of specific yeast strains against Salmonella enterica serovar Enteritidis.
Conclusion
The study found that yeasts from fermented beverages can effectively inhibit Salmonella infections, presenting a potential alternative to antibiotics.
Supporting Evidence
- All yeast strains demonstrated adherence to Caco-2/TC-7 cells (33–100%) and effectively inhibited Salmonella invasion.
- Co-culture treatment reduced Salmonella association and invasion by more than 50%.
- Yeasts modulated the epithelial immune response, significantly decreasing CCL20-driven luminescence by 60–81%.
Takeaway
Some yeasts from drinks like kefir and wine can help stop bad germs like Salmonella from making you sick.
Methodology
The study evaluated yeast strains' adhesion to intestinal cells and their effects on Salmonella invasion using various treatments.
Limitations
The study primarily focused on in vitro results, and in vivo validation is needed.
Statistical Information
P-Value
p<0.0001
Statistical Significance
p<0.0001
Digital Object Identifier (DOI)
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