ارزیابی ویژگی‌های پروبیوتیکی، ضد قارچی و آنتی‌اکسیدانی مخمر جدا شده از خمیرترش بلوط

نویسندگان
حسین پور عبدالله 1
علیرضا صادقی 1
سید مهدی جعفری 1
مریم ابراهیمی 2
هدی شهیری طبرستانی 1
1 گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 مرکز تحقیقات سلامت غذا، دارو و فراورده‌های طبیعی، دانشگاه علوم پزشکی گلستان، گرگان، ایران
10.22034/FSCT.22.160.162
چکیده
احتمال مواجهه با مخمرهای پروبیوتیک که از قابلیت­های عملکردی مناسبی برخوردار باشند در بستره­های طبیعی که کمتر مورد مطالعه قرار گرفته­اند وجود دارد. در این پژوهش، مخمر غالب از خمیرترش بلوط، جداسازی و با استفاده از PCR شناسایی شد. سپس ویژگی‌های پروبیوتیکی شامل زنده‌مانی در شرایط شبیه‌سازی شده دستگاه گوارش، قابلیت خود اتصالی و دگر اتصالی، آبگریزی، اثر ضد باکتریایی، مقاومت آنتی‌بیوتیکی، آنتی‌مایکوتیکی و قابلیت همولیز خون و همچنین قابلیت آنتی‌اکسیدانی و اثر ضدقارچی این جدایه مخمری بر روی Aspergillus flavus مورد مطالعه قرارگرفت. توالی‌یابی محصولات PCR منجر به شناسایی مخمر Pichia kudriavzevii به عنوان جدایه مخمری غالب خمیرترش بلوط شد. میزان زنده‌مانی جدایه مذکور در شرایط شبیه‌سازی شده دستگاه گوارش 93/91 درصد بود. قابلیت خود اتصالی این جدایه برابر با 65/84 درصد و میزان آبگریزی آن در برابر هگزان و زایلن به ترتیب 15/35 و 70/21 درصد بود. همچنین اثر ضد باکتریایی مخمر P. kudriavzevii مورد مطالعه در این پژوهش در برابر Listeria monocytogenes معادل 58/85 درصد و به شکل معنی‌داری (05/0P<) از سایر عوامل بیماری‌زای مورد آزمون، بیشتر بود. کمترین اثر ضد باکتریایی نیز در برابر Salmonella enterica مشاهده شد. میزان قابلیت دگر اتصالی جدایه مخمری غالب در برابر عوامل بیماری‌زای مورد آزمون، تفاوت معنی‌داری نداشت. علاوه بر این، جدایه مذکور فاقد فعالیت همولیتیکی بود و نسبت به تمامی آنتی‌بیوتیک‌های مورد بررسی، مقاوم بود اما در مقابل ترکیبات آنتی‌مایکوتیک ایتراکونازول، کتوکونازول و ناتامایسین، حساسیت نسبی نشان داد و همچنین نسبت به سوربات پتاسیم مقاوم بود. اثر ضد قارچی این جدایه در برابر A. flavus ‌تایید شد و میزان قابلیت آنتی‌اکسیدانی آن 67/78 درصد بود. بر این اساس، جدایه P. kudriavzevii از قابلیت مناسبی برای استفاده به عنوان کشت پروبیوتیک جهت تولید محصولات غذایی تخمیری برخوردار است.
کلیدواژه‌ها
خمیرترش بلوط
جدایه مخمری
ویژگی‌های پروبیوتیکی
اثر ضد قارچی
اثر آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Evaluation of probiotic, antifungal, and antioxidant properties of the predominant yeast isolated from acorn sourdough

نویسندگان English

Hossein Purabdolah 1
Alireza Sadeghi 1
Seid Mahdi Jafari 1
Maryam Ebrahimi 2
Hoda Shahiri Tabarestani 1
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
چکیده English

There is always the possibility of encountering probiotic yeasts with functional capabilities in natural habitats that have been less studied. In the present study, the predominant yeast from acorn sourdough was isolated and identified using PCR. The probiotic properties of the isolate, as well as its antifungal and antioxidant activities were also investigated. Sequencing results of PCR products led to the identification of Pichia kudriavzevii as the predominant yeast isolate. The survival rate of the isolate in simulated gastrointestinal conditions was 91.93%. The auto-aggregation ability of the isolate was equal to 84.65%, and its hydrophobicity against hexane and xylene was 35.15% and 21.70%, respectively. The antibacterial activity of P. kudriavzevii studied in this research against Listeria monocytogenes was 85.58%, which was significantly (P<0.05) higher than other studied foodborne bacteria. However, the co-aggregation ability of the yeast isolate against tested pathogens showed no significant difference. Furthermore, the isolate showed no hemolytic activity, and it was resistant to all tested antibiotics, but showed relative sensitivity to the antimycotic agents including itraconazole, ketoconazole, and natamycin, while being resistant to potassium sorbate. The antifungal activity of the isolate against A. flavus was also confirmed, with antioxidant activity measured at 78.67%. Accordingly, P. kudriavzevii yeast isolate can be introduced as a suitable candidate for use as a probiotic and/or protective culture in fermentation industries.

کلیدواژه‌ها English

Acorn sourdough
yeast isolate
probiotic properties
antifungal effect
Antioxidant activity
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