Next Article in Journal
Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)
Previous Article in Journal
Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 10
Issue 9
10.3390/foods10092087
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs

by
Michela Palla
1,†,
Giuseppe Conte
1,2,†,
Arianna Grassi
1,
Semih Esin
3,
Andrea Serra
1,2,
Marcello Mele
1,2,
Manuela Giovannetti
1,2 and
Monica Agnolucci
1,2,*
1
Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
2
Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
3
Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, 56123 Pisa, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2021, 10(9), 2087; https://doi.org/10.3390/foods10092087
Submission received: 22 July 2021 / Revised: 10 August 2021 / Accepted: 1 September 2021 / Published: 3 September 2021
(This article belongs to the Section Food Microbiology)
Browse Figures
Versions Notes

Abstract

Traditional fermented foods are obtained by a complex consortium of autochthonous microorganisms producing a wide variety of bioactive compounds, thus representing a reservoir of strains with new functional properties. Here, doughs obtained using five different wholegrain flours were singly fermented with selected yeast strains, which were evaluated for their functional traits. Lactate, volatile fatty acids and conjugated linoleic acid isomers produced by fermented doughs were detected by HPLC, while dough anti-inflammatory capacity was measured on human peripheral blood mononuclear cells by flow cytometry. Yeast potential probiotic activity was assessed by evaluating their resistance to simulated gastric and intestinal fluids. For the first time we report evidence of yeast strains producing high levels of the conjugated linoleic acid (CLA) isomer CLA 10-12tc and propionic acid, which are known for their specific health benefits. Moreover, such yeast strains showed an anti-inflammatory capacity, as revealed by a significantly decreased production of the strongly pro-inflammatory cytokine IL-1β. All our Saccharomyces cerevisiae strains were remarkably resistant to simulated gastric and intestinal fluids, as compared to the commercial probiotic strain. The two strains S. cerevisiae IMA D18Y and L10Y showed the best survival percentage. Our novel yeast strains may be exploited as valuable functional starters for the industrial production of cereal-based innovative and health-promoting fermented foods.
Keywords: fermented foods; functional yeasts; bioactive compounds; Saccharomyces cerevisiae; probiotic activity; anti-inflammatory capacity; propionic acid fermented foods; functional yeasts; bioactive compounds; Saccharomyces cerevisiae; probiotic activity; anti-inflammatory capacity; propionic acid

Share and Cite

MDPI and ACS Style

Palla, M.; Conte, G.; Grassi, A.; Esin, S.; Serra, A.; Mele, M.; Giovannetti, M.; Agnolucci, M. Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods 2021, 10, 2087. https://doi.org/10.3390/foods10092087

AMA Style

Palla M, Conte G, Grassi A, Esin S, Serra A, Mele M, Giovannetti M, Agnolucci M. Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods. 2021; 10(9):2087. https://doi.org/10.3390/foods10092087

Chicago/Turabian Style

Palla, Michela, Giuseppe Conte, Arianna Grassi, Semih Esin, Andrea Serra, Marcello Mele, Manuela Giovannetti, and Monica Agnolucci. 2021. "Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs" Foods 10, no. 9: 2087. https://doi.org/10.3390/foods10092087

APA Style

Palla, M., Conte, G., Grassi, A., Esin, S., Serra, A., Mele, M., Giovannetti, M., & Agnolucci, M. (2021). Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs. Foods, 10(9), 2087. https://doi.org/10.3390/foods10092087

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop