This technology features a novel yeast strain isolated from kimchi, Kazachstania turicensis CAU Y1706. It includes pharmaceutical, food, and cosmetic compositions, as well as probiotic, intestinal health, immunomodulatory, and food additive formulations containing this strain or its culture as an active ingredient. The strain reduces skin and intestinal inflammation by correcting the Th1/Th2 immune response imbalance.
In allergic skin diseases like atopic dermatitis, excessive Th2 immune activation leads to the secretion of IL-4, IL-5, and IL-13, which promotes IgE production and mast cell degranulation, worsening inflammation. Probiotic research has primarily focused on lactic acid bacteria, with little reported on the effects of yeast on inflammatory diseases and atopy. Furthermore, the immunomodulatory capabilities of Kazachstania turicensis, known as kefir yeast, had not been previously established.
This technology demonstrates that the CAU Y1706 strain lowers Th2 cytokines such as IL-4 and IL-5 while increasing Th1 cytokines like IFN-γ, TNF-α, and IL-12. It also reduces serum IgE and eosinophils and modulates the gut microbiome. Additionally, it exhibits acid and bile tolerance, allowing it to survive and reach the intestines. Applicable to atopy-improving probiotic health foods, yeast-fermented cosmetics for sensitive skin, and intestinal health probiotics, it offers a differentiated, yeast-based immunomodulatory alternative to the lactic acid bacteria-dominated market.
This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the development of probiotic materials to improve stress and type 2 diabetes using microbiome analysis technology.
US12180459B2, WO2020-153815A1
