Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4260: Application of Saccharomyces cerevisiae var. boulardii for Biological Detoxification of Chemical Contaminants in Foods: A Comprehensive Review
Foods doi: 10.3390/foods14244260
Authors:
Karina Nascimento Pereira
Amanda Cristina Dias de Oliveira
Handray Fernandes de Souza
Sana Ullah
Usama Nasir
Sher Ali
Carlos Augusto Fernandes de Oliveira

The global food supply is increasingly challenged by toxicologically relevant natural and synthetic chemicals, including mycotoxins, pesticides, heavy metals, and migrants from food packaging. Conventional physical and chemical detoxification approaches can reduce contaminant loads but may compromise nutritional and sensory quality or leave residues, motivating a shift toward biological strategies. This review synthesizes current evidence on Saccharomyces cerevisiae var. boulardii, a clinically established probiotic yeast, as a multifaceted biological detoxification agent in foods. We outline its dual modes of action: (i) rapid, reversible adsorption of contaminants mediated by the architecture of the yeast cell wall (β glucans, mannans, chitin), and (ii) active biotransformation through secreted proteins and enzymes. S. cerevisiae var. boulardii has been reported to remove up to 96.9% of aflatoxin M1 in reconstituted milk, depending on strain, dose, contact time, pH, and matrix effects. We collate findings for other contaminant classes and highlight practical variables that govern efficacy, while comparing detoxification performance with bacterial probiotics and conventional methods. Critical knowledge gaps were highlighted, including standardized testing protocols, mechanistic resolution of adsorption versus degradation, stability and regeneration of binding capacity, sensory impacts, with scale up and regulatory pathways. A roadmap is proposed to harmonize methods and unlock the full potential of this promising biotherapeutic yeast for food safety applications.