Probiotics are live beneficial microorganisms, including bacteria such as Lactobacillus and Bifidobacterium, as well as yeast strains like Saccharomyces cerevisiae var. boulardii. When administered in adequate amounts, they confer health benefits by supporting gut health, enhancing nutrient absorption, and modulating immune responses (Cleveland Clinic, n.d[1] .). Recent research has highlighted the role of postbiotics—bioactive metabolites produced by microorganisms during fermentation—that can offer health benefits even without live microbes. Yeast-derived postbiotics, such as those from Saccharomyces cerevisiae, have shown promising effects in regulating the gut microbiome, reducing inflammation, and enhancing mucosal defense (Abid, 2022[2] ). In the Philippines, the Food and Drug Administration (FDA) oversees the use of probiotics in food products. According to Bureau Circular No. 16, series of 2004, the FDA has established guidelines for the use of probiotics, including approved strains and permissible health claims (Bureau of Food and Drugs, 2004).[3]  Despite the growing body of evidence supporting the benefits of yeast-derived probiotics and postbiotics, significant gaps remain in research, particularly in the areas of human clinical trials, safety assessments, and regulatory approval. Challenges persist in standardizing protocols for the production and quality control of yeast-based products. Addressing these issues is crucial for advancing the potential of yeast-derived probiotics and postbiotics in promoting gut health and broader wellness (Roe, 2023[4] ). 

 

Previously, yeasts  from fermenting nipa sap were isolated and morphologically characterized and three strains were identified as Saccharomyces cerevisiae, one was Pichia kudriavzevii after sequencing their ITS1-5.8S and ITS2 regions (Madigal et al, 2019). While this initial study provided important taxonomic identification, it left unanswered questions regarding the potential functional roles of these yeasts. This study aims to address these gaps by focusing on the functional validation of yeast strains with probiotic characteristics. Through biochemical assays and molecular techniques, yeast strains will be screened for acid and bile tolerance, antimicrobial activity, and safety, including antibiotic resistance profiling and hemolytic activity. Furthermore, the ability of these strains to survive and function in simulated gut environments will be assessed to mimic real-life gastrointestinal conditions. To validate the functional properties of yeast-derived postbiotics, the study will focus on the production and characterization of bioactive metabolites, such as organic acids and antioxidants. These compounds are critical in lowering gut pH to inhibit pathogen survival, scavenging free radicals to combat oxidative stress, and supporting the growth of beneficial gut bacteria. The quantification of these bioactive compounds, along with their antibacterial efficacy, will provide a scientific basis for developing yeast-based postbiotic products.

 

The outcomes of this research have broad implications for health and sustainability. By developing a novel yeast-derived postbiotic product with antibacterial properties, this study aligns with global efforts to combat AMR, reduce dependency on antibiotics, and promote gut health. Furthermore, it contributes to the field of functional food development, offering sustainable and eco-friendly solutions to address chronic diseases linked to oxidative stress. This research seeks to leverage the untapped potential of yeast for probiotic and postbiotic applications, bridging gaps in knowledge and paving the way for innovative and sustainable healthcare solutions.