MICROBIOLOGICAL RESEARCH
·
2025
·
IF 6.9
Chen Guo,Yixiang Sun,Hongjun Chen,Guangyao Yin,Yizhi Song
Hyperuricemia, a prevalent metabolic disorder, necessitates novel therapeutic strategies. This study reports the isolation and characterization of Pichia kudriavzevii YS711, a novel strain isolated from the traditional Chinese fermented food “Jiangshui”, exhibiting exceptional uric acid (UA) degradation capabilities. In vitro studies demonstrated that YS711 degraded 31.2% of UA within 24 hours, converting it to ammonium. This end-product is significantly safer than urea, mitigating potential adverse effects associated with urea accumulation. Whole-genome sequencing revealed a complete UA metabolic pathway in YS711, the first such pathway elucidated in the phylum Ascomycota. This pathway encompasses key enzymes, including urate oxidase, allantoinase, allantoicase, ureidoglycolate lyase, and urea amidolyase. The identification of these genes provides a valuable resource for future metabolic engineering efforts to enhance UA degradation. This research underscores the potential of P. kudriavzevii YS711 as a promising probiotic-based therapeutic agent for hyperuricemia prevention and treatment, offering a safer and potentially more effective alternative to existing approaches.
研究领域:
微生物学
·
医学
·
基因组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jiaqing Huang,Cailin Qiao,Xinrou Wang,Yuwei Gao,Jinsong Zhao,Huibo Luo,Yongzhong Wang,Changjun Hou,Danqun Huo
Pichia kudriavzevii was one of the important aroma-producing fungi in the solid-state fermentation of Baijiu, and immobilization was an effective strategy for improving microbial performance. Herein, P. kudriavzevii cells were immobilized in a gel network that crosslinked by chitosan and sodium alginate to form sodium alginate/chitosan- P. kudriavzevii microspheres (SA/CS-PMs). Their structural characteristics and formation processes were characterized by SEM and FT-IR. The effect of synthesis conditions on the performance of microspheres were determined by single-factor experiments. Under the optimal conditions, the SA/CS-PMs could increase the amylase activity of the fermentation broth by 57.18%, the esterase activity by 66.13%, the content of ester by 67.04%, and could be reused at least three times. Further research results indicated that the content of ester could be increased significantly in Baijiu solid-state fermentation with the SA/CS-PMs. In conclusion, the SA/CS-PMs could improve the ester production ability of P. kudriavzevii by increasing the esterase activity, which was a valuable exploration of directional biosynthesis and a feasible strategy to improve solid-state fermentation quality.
研究领域:
微生物学
·
发酵工程
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Shipeng Chen,Xinglin Chen,Muhammad Kashif,Zaihang Tang,Tingting Ma,Hongping Pan,Yuejing Bin,Chengjian Jiang
Green tea residues from simulated brewing were converted into a fermentation matrix. • TREM promoted P. kudriavzevii HJ2 growth and linoleic acid enrichment. • Lipidomics showed lower TAG and higher GP signals in TREM. • EGCG partially reproduced linoleic acid enrichment and lipid profile responses. • TREM shifted the fatty acid profile of HJ2 without strain engineering. Tea residues are food processing byproducts rich in nutrients and polyphenols, but their potential as fermentation matrices for improving yeast growth and cellular lipid quality remains underexplored. In this study, green tea residues (GTRs) were generated through a simulated tea brewing process and used to prepare tea residue extract medium (TREM), and the effects of TREM on Pichia kudriavzevii HJ2 were evaluated. Compared with basal control medium (BCM), TREM supported higher biomass accumulation and faster reducing sugar consumption. Extracellular metabolomics showed decreases in selected phenolic and nitrogenous compounds, while transcriptomics indicated higher expression of fatty acid synthesis and desaturation genes, including ACS1/2, ACC1, FAS1/2, OLE1 , and the putative FAD2 gene. Compared with BCM, TREM shifted the cellular fatty acid profile toward linoleic acid (LA) enrichment, increasing the LA proportion from 12.43% to 22.84% and LA content from 7.39 to 11.73 mg/g dry cell weight. Lipidomic profiling further revealed reduced triacylglycerol signals, increased glycerophospholipid signals, and enrichment of LA-containing phospholipids. Consistent with these lipid changes, the proportion of propidium iodide-positive cells decreased from 44.57% to 20.80%. Supplementation with epigallocatechin-3-gallate (EGCG; 20 mg/L) partially reproduced the LA enrichment and lipid remodeling observed in TREM but did not reproduce the growth-promoting effect. Collectively, these findings indicate that GTRs can be converted into a fermentation matrix that improves HJ2 growth and its lipid quality without strain engineering.
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·307
·
IF 4.7
Yumeng Sui,Xiangao Li,Yuan Gao,Baohua Kong,Yitong Jiang,Qian Chen
Yeast strains are promising starters to compensate for the flavor deficiencies of reduced-salt dry sausages, but their influence on the bacterial community’s structure has not yet been clarified. In this study, the effect of separately inoculatingPichia kudriavzeviiMDJ1 (Pk) andDebaryomyces hanseniiHRB3 (Dh) on the bacterial community structure in reduced-salt dry sausage was investigated. The results demonstrated that the inoculation of two yeast strains significantly reduced the pH, and enhanced the total acid content, lactic acid bacteria (LAB) counts, and total bacterial counts of reduced-salt sausages after a 12-day fermentation (p< 0.05). Furthermore, high-throughput sequencing results elucidated that the inoculation of yeast strains significantly affected the bacterial composition of the dry sausages. Especially, the relative abundance of bacteria at the firmicute level in the Pk and Dh treatments exhibited a significant increase of 83.22% and 82.19%, respectively, compared to the noninoculated reduced-salt dry sausage treatment (Cr). The relative abundance ofLatilactobacillus, especiallyL. sakei(0.46%, 2.80%, 65.88%, and 33.41% for the traditional dry sausage (Ct), Cr, Pk, and Dh treatments, respectively), increased significantly in the reduced-salt sausages inoculated with two yeast strains. Our work demonstrates the dynamic changes in the bacterial composition of reduced-salt sausages inoculated with different yeast strains, which could provide the foundation for the in-depth study of fungi–bacteria interactions in fermented foods.Keywords:reduced-salt dry sausage;yeast inoculation;bacterial composition;high-throughput sequencing
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2022
·Vol. 249
·期 3
·685-697
·
IF 3.498
Huang Yicheng,Zhong Meiqiao,Mu Siyu,Han Yan,Shi Yu,Li Xiaolei,Li Dan
Abstract The production of waxy rice wine (WRW) usually requires multiple strains for fermentation. However, information about the contributions of individual strains to the quality of WRW remains limited. In this study, WRWs were produced through fermentation with three strains ( Saccharomyces cerevisiae H1 [Sc], Hansenula sp. H3 [Hs] and Pichia kudriavzevii H6 [Pk]), and the quality of the WRWs was evaluated. The results indicated that Sc wine produced high levels of phenylethyl alcohol and 3-methyl-1-butyl acetate, reaching 31,622.78 μg/L and 351.67 μg/L, respectively; Hs wine produced the highest contents of ethyl acetate and lactic acid, reaching 69,535.58 μg/L and 17.46 g/L, respectively, and had the highest score for “acidic”; Pk wine produced high contents of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol, reaching 46,951.56 μg/L, 163,674.83 μg/L and 52,238.51 μg/L, respectively. The average concentrations of ethyl acetate, 2-methyl-1-propanol, and 3-methyl-1-butanol in mixed fermentation products increased by 126.80%, 25.82% and 17.02% compared to Sc wine, respectively, thus increasing the sensory scores for “malty” and “acidic”. In addition, high ethanol content resulted in higher scores for “winey” in WRWs. These results reveal the potential of S. cerevisiae H1 to produce ethanol, Hansenula sp. H3 to produce esters and P. kudriavzevii H6 to produce alcohols in WRW. Simultaneously, advantages of mixed fermentation for integrating the characteristics of various pure cultures were observed, namely increasing the number of volatile organic compounds (VOCs) and appropriately extending the fermentation time. The application of mixed fermentation has the potential to enrich the flavour and improve the quality of WRWs. Graphical abstract
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Yuguang Zhu,Dashuai He,Xiaoxi Gao,Arong Wang,Jiang Yu,Sihan Wang,Baosheng Cui,Guangqing Mu,Changlu Ma,Yanfeng Tuo
β-Glucans derived from yeast are recognized as beneficial food additives. This study evaluated crude β-glucan extracts from Pichia kudriavzevii DPUL-51–6Y, Kluyveromyces marxianus DPUL-F15, and Saccharomyces cerevisiae DPUL-C6 strains for their anticolitis potential. Chemical analysis revealed that β-glucan was the primary component (71.88–78.47% purity). Notably, the S. cerevisiae extract displayed superior thermal stability and hydration capacity. In RAW264.7 macrophages, β-glucan pretreatment at 100 μg/mL significantly reduced LPS-induced nitric oxide production and pro-inflammatory cytokines by suppressing NF-κB signaling through the reduction of p65 and IκB-α while simultaneously activating the Nrf2 and AHR pathways. In DSS-induced colitis BALB/c mice, oral administration of crude β-glucans alleviated intestinal damage by enhancing tight junction protein expression and restoring gut microbiota composition, characterized by an increased abundance of Lactobacillus and Prevotella. These effects were correlated with the increased production of microbial metabolites, including indole-3-lactic acid, indole-3-β-acrylic acid, tryptophol, and short-chain fatty acids (acetic, propionic, and butyric acids). Mechanistically, β-glucan mitigated colitis through the dual activation of Nrf2/AHR pathways and the inhibition of NF-κB. This study suggests that yeast-derived β-glucan plays a significant role in mitigating the inflammatory response and may alleviate ulcerative colitis by reshaping the microbial community and metabolite profiles in the host intestinal tract.
研究领域:
免疫学
·
微生物学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）