Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract
- Authors
- Cho, Yun-Ju; Kim, Dong-Hyeon; Jeong, Dana; Seo, Kun-Ho; Jeong, Heon Sang; Lee, Hyeon Gyu; Kim, Hyunsook
- Issue Date
- Apr-2018
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Kefir; Yeast; Probiotics; Grape seed flour; Antioxidant activity
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.90, pp.535 - 539
- Indexed
- SCIE
SCOPUS
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 90
- Start Page
- 535
- End Page
- 539
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/150238
- DOI
- 10.1016/j.lwt.2018.01.010
- ISSN
- 0023-6438
- Abstract
- Few studies have assessed the probiotic characteristics and antioxidant activity of the kefir-derived yeast, Kluyveromyces marxianus, and its synergistic interactions with polyphenol-rich grape seed flour (GSF)/extract (GSE). We examined several probiotic characteristics (gastric resistance, intestinal resistance, cholesterol reduction, adhesiveness to intestinal cells) of four K. marxianus strains. Each of the yeasts showed 5–25% greater intestinal cell adhesiveness than that of Lactobacillus acidophilus. Among the four yeast strains, K. marxianus KU140723-02 (KM2) exhibited the greatest antioxidant activity. When incubated with GSF/GSE, its antioxidant activity was synergistically increased by two-fold. In conclusion, a combination of kefir-derived yeast KM2 and GSF/GSEs may be a novel functional food ingredient with antioxidant properties targeting gut health.
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