Development of fermentation process for obtaining Saccharomyces boulardii

• Grant number: 15/11231-9
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: February 01, 2016
• End date: October 31, 2016
• Field of knowledge: Physical Sciences and Mathematics - Chemistry - Organic Chemistry
• Principal Investigator: Israel Cívico Gil de Sá
• Grantee: Israel Cívico Gil de Sá
• Company: Accert Indústria, Comércio, Importação e Exportação em Química e Biotecnologia Ltda
• City: São Carlos
• Associated researchers: Edson Rodrigues Filho ; Moacir Rossi Forim
• Associated scholarship(s): 16/01967-0 - Development of fermentation process for obtaining Saccharomyces boulardii, BP.PIPE

Abstract

This project involves the research and development of a probiotic product based on Saccharomyces boulardii, yeast that is employed on the treatment of inflammatory bowel disease and diarrhea. Brazilian industries currently import raw materials (yeasts) from Asian, American and European producers due to the lack of local producers of these probiotics. This fact certainly contributes to the huge trade imbalance of pharmaceutical and nutraceutical Brazilian markets. In 2013 for instance the trade deficit involving so-called "fine chemicals", produced from organic synthesis, biotechnology or their specialties, it was estimated in US$ 8.87 billion. This occurs because the vast majority of these products, such as Saccharomyces boulardii, are produced abroad, which represents a burden on the entire production chain and allows high-prices to the final consumers. In this scenario, the aim of this work is the use of biotechnology to evaluate technical feasibility of producing of S. boulardii. Selecting stable and viable strains among Accert Microbial Collection will be the first step of this project. As the next step, we are going to research and develop culture media that allow homogeneous and rapid growth, without producing any toxic metabolites. In order to increase the efficiency of product action and reduce the intake frequency, we also are going to develop controlled release systems encapsulating FDA approved polymers with S. boulardii. From this point, we intend to develop a local fermentation process using our own strain, which will certainly allow a drastic reduction in the product costs. We also are going to study yeast metabolism using spectrometric and spectroscopic techniques in order to evaluate vitamins and antioxidants production, as well as monitoring of any supposed toxin. The approach presented herein may result in a positive impact on the trade balance in the sector, replacing part of the imported raw material for high-technology local products. (AU)