Figure 1 - uploaded by Sylvie Rapior
Content may be subject to copyright.
![Place des champignons dans l'arbre du vivant [15]](profile/Sylvie-Rapior/publication/311843481/figure/fig1/AS:442337164828672@1482472806252/Place-des-champignons-dans-larbre-du-vivant-15.png)
Source publication
![Figure 1 : Place des champignons dans l'arbre du vivant [15]](profile/Sylvie-Rapior/publication/311843481/figure/fig1/AS:442337164828672@1482472806252/Place-des-champignons-dans-larbre-du-vivant-15_Q320.jpg)
![Figure 2 : Cladogramme des Ascomycètes [15]](profile/Sylvie-Rapior/publication/311843481/figure/fig2/AS:442337164828673@1482472806376/Cladogramme-des-Ascomycetes-15_Q320.jpg)
![Figure 4 : Observation au microscope de cellules en bourgeonnement [17]](profile/Sylvie-Rapior/publication/311843481/figure/fig4/AS:442337164828675@1482472806465/Observation-au-microscope-de-cellules-en-bourgeonnement-17_Q320.jpg)
Brewer’s yeast : a mushroom with multiple health and beauty benefits
La levure de bière, Saccharomyces cerevisiae, est un champignon microscopique unicellulaire utilisé par l’homme depuis l’Antiquité. Elle apparait aujourd’hui comme un micro-organisme de choix dans de nombreuses applications grâce à ses multiples bienfaits pour la santé et la beaut...
Similar publications
Cancer is a leading cause of death worldwide. Cancer resulted in 8.2 million human deaths in 2012. It is expected that annual cancer cases will rise from 14 million in 2013 to 22 million within the next two decades. Mushrooms are extensively used as nutritional supplements in many countries. Moreover, mushrooms have many medicinal properties, inclu...
Citations
... Brewer's yeast, qualified as a super food because of its exceptional content of many vital elements, is considered a natural food supplement. Yeast biomass is rich in proteins with all the amino acids, in mineral elements (potassium, phosphorus, calcium, magnesium, sodium, zinc, copper, iron, manganese, and selenium), and in vitamins of the B group [101,102]. A good strategy and approach would enable a more valuable use of this by-product as a unicellular protein and source of nutrients (vitamins, minerals, etc.) for its application as a food supplement in human and animal diets. ...
... Brewer's yeast, qualified as a super food because of its exceptional content of many vital elements, is considered a natural food supplement. Yeast biomass is rich in proteins with all the amino acids, in mineral elements (potassium, phosphorus, calcium, magnesium, sodium, zinc, copper, iron, manganese, and selenium), and in vitamins of the B group [101,102]. A good strategy and approach would enable a more valuable use of this by-product as a unicellular protein and source of nutrients (vitamins, minerals, etc.) for its application as a food supplement in human and animal diets. ...
... Indeed, the fermentation of dough is caused by beneficial microorganisms. Yeast is now emerging as a microorganism of choice in many applications due to its multiple health benefits [4]. Yeasts, particularly Saccharomyces cerevisiae, have better qualities in bread-making processes [5,6]. ...
... The deficiency in mineral salts (calcium, potassium, sodium) or trace elements (zinc, iron) reduces the fermentation power. Mineral salts stimulate yeast growth and are essential constituents of enzyme systems [4]. Ethnic artisan bread could be recommended and served to vulnerable people. ...
This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “ Tabnen-naow ,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisan bread. However, there is insufficient information in the literature about the nutritional quality and technology of artisan bread in Burkina Faso. For this purpose, surveys were conducted among artisan bakers in five artisan bread production units in Ouagadougou, using survey forms to draw the production diagram. The microbiological characteristics of bread dough were evaluated using standard microbiology methods. Lastly, the nutritional quality of ethnic artisan bread was determined using standard techniques. All the bakers were male, between 22 and 34 years old, with an average age of 27.8 ± 5.1 years. They all used wheat flour, mainly (80%) from the Grand Moulin du Faso (GMF). The Baker’s dough fermentation was done at room temperature using dry or lyophilized yeast. The interesting microorganisms (yeasts, lactic acid bacteria) were present in all the bread dough samples. The yeast (2.5 10 ⁸ CFU/g) and lactic acid bacteria (2.27 10 ⁷ CFU/g) were abundant apart from the one bread dough, which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), and minerals such as iron (11.56 to 89.27 mg/kg), calcium (00.00–290.03 mg/kg), and zinc (69.18 ± 36.74 to 389.10 ± 32.89 mg/kg). The nutritional composition revealed that ethnic artisan bread could contribute significantly to a healthy diet and food security.
... Indeed, the fermentation of dough is caused by beneficial microorganisms. Yeast is now emerging as a microorganism of choice in many applications due to its multiple health benefits [4]. Yeasts, particularly Saccharomyces cerevisiae, have better qualities in bread-making processes [5,6]. ...
... The deficiency in mineral salts (calcium, potassium, sodium) or trace elements (zinc, iron) reduces the fermentation power. Mineral salts stimulate yeast growth and are essential constituents of enzyme systems [4]. Ethnic artisan bread could be recommended and served to vulnerable people. ...
This study aimed to evaluate the microbiological characteristics of bread dough and nutritional quality of “ Tabnen-naow ”, an ethnic artisan bread larged consumed in Burkina Faso. Originate from Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisanal bread. For purpose, Surveys were conducted among artisan bakers on 5 artisan bread production units in Ouagadougou using survey forms in order to take out the production diagram. The microbiological characteristics of bread dough were evaluated using microbiology standard methods. Lastly, nutritional quality of ethnic artisan bread was determined usind standard techniques. All The bakers were male, between 22 and 34 years old with an average age of 27.8 ± 5.1 years. They all used wheat flour mainly (80%) from the Grand Moulin du Faso (GMF). The baker's dough fermentation used dry or lyophilized yeasts and were carried out at ambient temperature. The interest microorganisms (yeasts, lactic acid bacteria) were present in all the samples of bread dough. The yeast (2.5 10 ⁸ CFU/g) and lactic acid bacteria were abundant in yeast (2.5 10 ⁸ CFU/g) apart from the one bread dough which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20-89.05%), proteins (9.60–10.60%) and minerals such as iron (11.56 to 89.27 mg / kg), calcium (00.00-290.03 mg / kg and zinc (69.18 ± 36.74 to 389.10 ± 32.89 mg / kg). The nutritional composition showed that ethnic artisan bread can contribute significantly to the nutritional diet and food security.
... The latter is involved in the constitution of water and organic compounds. In the works of Baumann and Von Deschwanden we see that glutathione has an anti-infectious and detoxifying action [17] . Thus, among the three fruits, it seems that the decaying mango best provides these substances that the larvae of B. dorsalis need for their development according to Boinahadji [2] , it contains the densest population. ...
... Apports : 0,5-7 % de protéines, 0,5-2 % minéraux (K, P, Se, Fe, Zn, oligo-éléments), Glucides : 2-13 %, 0,05-2 % lipides : apport faible mais absorbent le gras à la cuisson (lames, tubes). Riches en vitamines du groupe B (levure de bière ; Castan, 2016). Riches en fibres (Cheung, 2013 ;Süfer et al., 2016), ils facilitent le transit. ...
... (Cassar, 2016 ;Ninot et al., 2017 ;Rapior, 2013). Les champignons les plus commercialisés sont Cordyceps sinensis, Flammulina velutipes (Enokitake), Ganoderma lucidum (Reishi), Grifola frondosa (Maitake), Hericium erinaceus (Yamabushitake), Lentinula edodes (Shiitake), Pleurotus ostreatus (Bandara et al., 2015 ;Cassar, 2016 ;Givelet, 2011 ;Ngo, 2011) ainsi que Saccharomyces cerevisiae (Levure de bière) et Monascus purpureus (Levure de riz rouge) (Carmona, 2016 ;Castan, 2016 ;Seenivasan et al., 2015 ;Smith et al., 2015). A ce jour, l'efficacité de ces compléments alimentaires n'a été démontrée que dans de rares cas (Monascus purpureus). ...
Fons F., Morel S. et Rapior S. L’importance des champignons pour l’Homme : intérêts, dangers et perspectives. Annales de la Société d’Horticulture et d’Histoire Naturelle de l’Hérault, 157, 31-51 (2018). _____Les champignons font partie de l'environnement de l'homme mais sont souvent méconnus du grand public : si la récolte des champignons en automne reste une tradition en France, source de nombreuses intoxications, d'autres impacts de ces organismes restent totalement ignorés. Ils peuvent constituer des alliés de l'homme par certains aspects ou, au contraire, être source d'effets redoutables. Dans le but de les connaitre un peu mieux, la diversité de leurs interactions avec leur environnement (y compris l'homme) est présentée lors d'une rapide revue. Ce tour d'horizon s'appuie sur une bibliographie permettant d'approfondir certains aspects en cas d'intérêt pour un point en particulier. ________ Les propos de cet article ont fait l’objet de conférences réalisées notamment lors du 34ème Salon du champignon et des plantes d’automne (Montpellier, France, 25-26/10/2014 : « Champignons : Bénéfices ou Risques pour la santé et l’environnement ») et du cycle de conférences organisées dans le cadre du Centre d’Etudes et de Rencontres Méditerranéennes (CERM) à Palavas les Flots (France) (08/04/2015 : « Champignons : alliés ou ennemis de l’homme ? »).____________ Abstract: Fungi belong to Human environment, often unknown by the general audience; whether macrofungi collection in Fall is a French traditional custom directly linked to mushroom poisonings, several fungal impacts are ignored. These microorganisms can either be Human allies or have deleterious effects. In order to well-known them, the diversity of fungal interactions with their various environments (including human diseases) is reported as a mini review here. This focus is based on literature to extend knowledge of great interest.
... Apports : 0,5-7 % de protéines, 0,5-2 % minéraux (K, P, Se, Fe, Zn, oligo-éléments), Glucides : 2-13 %, 0,05-2 % lipides : apport faible mais absorbent le gras à la cuisson (lames, tubes). Riches en vitamines du groupe B (levure de bière ; Castan, 2016). Riches en fibres (Cheung, 2013 ;Süfer et al., 2016), ils facilitent le transit. ...
... (Cassar, 2016 ;Ninot et al., 2017 ;Rapior, 2013). Les champignons les plus commercialisés sont Cordyceps sinensis, Flammulina velutipes (Enokitake), Ganoderma lucidum (Reishi), Grifola frondosa (Maitake), Hericium erinaceus (Yamabushitake), Lentinula edodes (Shiitake), Pleurotus ostreatus (Bandara et al., 2015 ;Cassar, 2016 ;Givelet, 2011 ;Ngo, 2011) ainsi que Saccharomyces cerevisiae (Levure de bière) et Monascus purpureus (Levure de riz rouge) (Carmona, 2016 ;Castan, 2016 ;Seenivasan et al., 2015 ;Smith et al., 2015). A ce jour, l'efficacité de ces compléments alimentaires n'a été démontrée que dans de rares cas (Monascus purpureus). ...
Fungi belong to Human environment, often unknown by the general audience; whether macrofungi collection in Fall is a French traditional custom directly linked to mushroom poisonings, several fungal
impacts are ignored. These micro-organisms can either be Human allies or have deleterious effects. In order to well-known them, the diversity of fungal interactions with their various environments (including human diseases) is reported as a mini review here. This focus is based on literature to extend knowledge of great interest. Keywords ͗ Environment, Diversity, Fungi, Human fungal diseases, Interaction, Mushrooms, Poisoning, Uses.
... Même si les résultats sont pour le moment contradictoires, on n'a pas fini d'entendre parler du microbiote et de l'implication des probiotiques dans la santé. Aussi, certains probiotiques, telle que la levure de bière, présentent en plus de leurs bienfaits sur la santé des vertus sur la beauté de la peau, des cheveux et des ongles [133]. ...
Le microbiote intestinal, anciennement appelé flore intestinale, se définit par l’ensemble des micro-organismes peuplant le tube digestif. Constitué principalement de bactéries, auxquelles s’ajoute la présence de virus, de levures et de protozoaires, cet écosystème complexe occupe une place importante et reconnue dans la santé de l’homme. Sa composition est globalement stable dans le temps pour un même individu. Cependant, certains facteurs peuvent induire des modifications de la flore intestinale et entrainer un déséquilibre, que l’on observe dans plusieurs maladies (intestinales, allergiques, neurologiques...). C’est dans ce cadre qu’est née l’idée d’utiliser des micro-organismes vivants, appelés aujourd’hui "probiotiques", pour restaurer le microbiote intestinal. Bien qu’à l’heure actuelle, on ne sache si c’est la maladie qui crée la dysbiose ou la dysbiose qui crée la maladie, l’utilisation de souches probiotiques dans le but de rétablir la flore intestinale, est une option thérapeutique de plus en plus étudiée. Mais où en est-on aujourd’hui ?
Mots-clés
- Microbiote intestinal - Dose
- Souche probiotique - Santé
- Fungi - Complément alimentaire
- Bactérie - Médicament
... Même si les résultats sont pour le moment contradictoires, on n'a pas fini d'entendre parler du microbiote et de l'implication des probiotiques dans la santé. Aussi, certains probiotiques, telle que la levure de bière, présentent en plus de leurs bienfaits sur la santé des vertus sur la beauté de la peau, des cheveux et des ongles [133]. ...
Probiotics (bacteria and yeast) : how far have we come?
Le microbiote intestinal, anciennement appelé flore intestinale, se définit par l’ensemble des micro-organismes peuplant le tube digestif. Constitué principalement de bactéries, auxquelles s’ajoute la présence de virus, de levures et de protozoaires, cet écosystème complexe occupe une place importante et reconnue dans la santé de l’homme. Sa composition est globalement stable dans le temps pour un même individu. Cependant, certains facteurs peuvent induire des modifications de la flore intestinale et entrainer un déséquilibre, que l’on observe dans plusieurs maladies (intestinales, allergiques, neurologiques...). C’est dans ce cadre qu’est née l’idée d’utiliser des micro-organismes vivants, appelés aujourd’hui "probiotiques", pour restaurer le microbiote intestinal. Bien qu’à l’heure actuelle, on ne sache si c’est la maladie qui crée la dysbiose ou la dysbiose qui crée la maladie, l’utilisation de souches probiotiques dans le but de rétablir la flore intestinale, est une option thérapeutique de plus en plus étudiée. Mais où en est-on aujourd’hui ?
Mots-clés
- Microbiote intestinal - Dose
- Souche probiotique - Santé
- Fungi - Complément alimentaire
- Bactérie - Médicament
