A dried yeast fermentate selectively modulates both the luminal and mucosal gut microbiota and protects against inflammation, as studied in an integrated in vitro approach.

Possemiers, Sam;Pinheiro, Iris;Verhelst, An;Van den Abbeele, Pieter;Marzorati, Massimo;et.al.
(2013) Journal of agricultural and food chemistry — Vol. 61, n° 39, p. 9380-9392 (2013)

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Authors
  • Possemiers, Sam
    Author
  • Pinheiro, Iris
    Author
  • Verhelst, An
    Author
  • Van den Abbeele, Pieter
    Author
  • Raas, ThomasUCLouvain
    Author
  • Schneider, Yves-JacquesUCLouvain
    Author
  • Marzorati, Massimo
    Author
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Abstract
EpiCor, derived from Saccharomyces cerevisiae, has been shown to have immunomodulating properties in human clinical trials and in vitro. However, the underlying mechanisms behind its immune protection via the gut remain largely unknown. Therefore, the aim of this study was to use an integrated in vitro approach to evaluate the metabolism of EpiCor by the intestinal microflora, its modulating effect on the gut microbiota, and its anti-inflammatory activity on human-derived cell lines. Using the SHIME model, in combination with a mucus adhesion assay, has shown that low doses of EpiCor have a prebiotic-like modulatory effect on the luminal- and mucosa-associated microbiota. These include gradual changes in general community structure, reduction of potential pathogens, quantitative increase in lactobacilli, and qualitative modulation of bifidobacteria. Moreover, by combination of the SHIME with Caco-2 cells and Caco-2/THP1 cocultures, a significant decrease in pro-inflammatory cytokines was observed at the end of the treatment period.
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Possemiers, S., Pinheiro, I., Verhelst, A., Van den Abbeele, P., Maignien, L., Laukens, D., Reeves, S. G., Robinson, L. E., Raas, T., Schneider, Y.-J., Van de Wiele, T., & Marzorati, M. (2013). A dried yeast fermentate selectively modulates both the luminal and mucosal gut microbiota and protects against inflammation, as studied in an integrated in vitro approach. Journal of agricultural and food chemistry, 61(39), 9380-9392. https://doi.org/10.1021/jf402137r (Original work published 2013)