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Pichia kudriavzevii yeast cell wall as a novel source of β-glucan: Extraction, characterization, and prebiotic

Buse Dengiz1,2, Zehranur Yuksekdag3, Seniha Selcen Babaoglu-Aydas4

  • 1Graduate School of Natural and Applied Science, Gazi University, Ankara, Türkiye.

Folia Microbiologica
|November 6, 2025
PubMed

Insights

This study optimized yeast beta-glucan extraction, yielding a potent prebiotic. The Pichia kudriavzevii M13 strain

Area of Science:

  • Microbiology
  • Biochemistry
  • Food Science

Background:

  • Beta-glucans are polysaccharides with significant health benefits, including prebiotic and antioxidant properties.
  • Yeast cell walls are a rich source of beta-glucans, but extraction efficiency and functional characterization are crucial for applications.
  • Optimizing extraction from specific yeast strains is key to maximizing yield and desired properties.

Purpose of the Study:

  • To optimize the extraction of beta-glucan from Pichia kudriavzevii M13.
  • To characterize the structural and functional properties of the extracted beta-glucan.
  • To evaluate the prebiotic potential and gastrointestinal stability of the beta-glucan for functional food applications.

Main Methods:

  • Screening of five yeast strains (P. kudriavzevii M5, M10, M13, M16, M57) for beta-glucan content.
  • Optimization of extraction conditions including inoculation, autolysis, hot water, sonication, and protease treatment.
  • Assessment of beta-glucan fermentability by Ligilactobacillus plantarum GD2, Bifidobacterium bifidum A12, and Saccharomyces cerevisiae BD1.
  • Evaluation of prebiotic activities (LGP, BGP, MGP) and antioxidant capacity (DPPH assay).
  • Testing gastrointestinal stability under simulated gastric and bile conditions.

Main Results:

  • Pichia kudriavzevii M13 yielded the highest beta-glucan content (87.8%) and was selected for further study.
  • The extracted beta-glucan (β-gluM13) demonstrated significant Lactobacillus, Bifidobacterium, and Yeast Growth-Promoting (LGP, BGP, MGP) activities.
  • β-gluM13 showed moderate antioxidant activity, comparable to ascorbic acid, and exhibited excellent stability in simulated gastric and bile fluids.
  • Viability of beneficial gut bacteria increased in the presence of β-gluM13 as a sole carbon source.

Conclusions:

  • Optimized extraction from Pichia kudriavzevii M13 yields a high-purity beta-glucan with significant prebiotic potential.
  • β-gluM13 possesses beneficial growth-promoting activities for key gut microorganisms and exhibits good antioxidant properties.
  • The demonstrated gastrointestinal stability and functional properties position β-gluM13 as a promising ingredient for functional foods and gut health applications.
Keywords:
Pichia kudriavzeviiBeta-glucanFunctional foodOptimizationPrebiotic

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