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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 831-840
Proteomic response of Saccharomyces boulardii to simulated gastrointestinal conditions and encapsulation
Martha Beatriz Morales-Amparano1, Gabriela Ramos-Clamont Montfort1, Itzamná Baqueiro-Peña1, María del Refugio Robles-Burgueño1, Luz Vázquez-Moreno1, José Ángel Huerta-Ocampo2
1Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera Gustavo Enrique Astiazara´n Rosas No. 46, Apartado Postal 1735, 83304 Hermosillo, Sonora, Mexico 2CONACYT-Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Apartado Postal 1735, 83304 Hermosillo, Sonora, Mexico
ABSTRACT
Probiotics are live microorganisms conferring health benefits when administered in adequate amounts. However, the passage through the gastrointestinal tract represents a challenge due to pH variations, proteases, and bile salts. This study aimed to evaluate the proteomic response of Saccharomyces boulardii to simulated gastrointestinal digestion and the influence of encapsulation on yeast viability. Different pH values and time periods simulating the passage through different sections of the gastrointestinal tract were applied to unencapsulated and encapsulated yeasts. Encapsulation in 0.5% calcium alginate did not improve yeast survival or induce changes in protein patterns whereas protein extracts from control and digested yeasts showed remarkable differences when separated by SDS-PAGE. Protein bands were analyzed by tandem mass spectrometry. Protein identification revealed unique proteins that changed acutely in abundance after simulated digestion. Carbohydrate metabolism, protein processing, and oxide-reduction were the biological processes most affected by simulated gastrointestinal digestion in S. boulardii.
KEYWORD
Electrophoresis, Probiotic yeast, Stress, Tandem mass spectrometry, Viability
Food Science and Biotechnology 2019 ; 28(3): 831-840
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