Scientists in China discovered helpful yeasts living in traditional fermented horsemeat products that might be beneficial for digestive health. They tested 44 different yeast strains and found 16 that could survive stomach acid and bile, similar to how probiotics work. These yeasts showed promise in fighting harmful bacteria, reducing cholesterol, lowering blood sugar, and protecting cells from damage. The research suggests these natural yeasts could become new ingredients in health foods, offering multiple benefits beyond what we currently use in probiotic products.

The Quick Take

  • What they studied: Whether yeasts found naturally in traditional fermented horsemeat products could work like probiotics to improve digestive and overall health
  • Who participated: 44 yeast strains isolated from fermented horsemeat and horsemeat sausages from Xinjiang, China, compared against a standard probiotic yeast used in research
  • Key finding: 16 yeast strains survived harsh stomach conditions and showed multiple health benefits including fighting bad bacteria, lowering cholesterol, reducing blood sugar, and protecting cells from damage—some performing better than the standard probiotic yeast
  • What it means for you: These yeasts may eventually become new probiotic supplements or food ingredients, but they’re not yet available for consumer use and need more testing in humans before recommendations can be made

The Research Details

Researchers collected 44 different yeast strains from traditional fermented horsemeat products in Xinjiang. They tested each strain’s ability to survive harsh conditions like stomach acid, high heat, and bile (digestive fluid). They identified which yeasts were which type using genetic testing. Then they measured various health-promoting properties like how well the yeasts stick to intestines, fight harmful bacteria, reduce cholesterol, lower blood sugar, and protect cells from damage. They compared the results to a well-known probiotic yeast called Saccharomyces boulardii that’s already used in some supplements.

The researchers used laboratory tests to measure specific abilities. For example, they tested how well each yeast could stick to intestinal cells and how effectively it could fight pathogenic (disease-causing) bacteria. They measured antioxidant activity (ability to protect cells) and cholesterol-lowering effects. They also tested whether the yeasts produced substances that could lower blood sugar and blood pressure.

Finally, they performed safety tests to ensure the yeasts wouldn’t damage red blood cells, which is an important safety check for any potential food ingredient.

This research is important because most probiotic research focuses on bacteria, not yeasts. By studying yeasts from traditional fermented foods, scientists can discover natural, proven ingredients that people have safely eaten for generations. This approach is more likely to find safe, effective options than creating new substances from scratch. Understanding which yeasts survive stomach conditions is crucial because probiotics must reach the intestines alive to be helpful.

This is laboratory research that identified promising candidates but hasn’t yet tested these yeasts in humans. The study used proper scientific methods including genetic identification and comparison to a standard control. However, the sample size of 44 strains is relatively small for initial screening. The findings are interesting but preliminary—they show potential, not proof that these yeasts will work in real people. More research, including human studies, would be needed before these could be recommended as supplements.

What the Results Show

Out of 44 yeast strains tested, 16 showed strong ability to survive stomach acid, high temperatures, and bile—conditions that would kill most microorganisms. These 16 strains belonged to four different yeast species: Candida zeylanoides (8 strains), Candida parapsilosis (5 strains), Candida metapsilosis (1 strain), and Rhodotorula alborubescens (2 strains).

The surviving yeasts showed several beneficial properties. They stuck to intestinal cells better than the standard probiotic yeast used for comparison, which suggests they could colonize the gut effectively. They also showed strong ability to fight harmful bacteria by preventing those bacteria from sticking to intestinal cells. All 16 strains had high antioxidant activity (over 60%), meaning they protected cells from damage caused by harmful molecules called free radicals.

Specific strains showed impressive results in laboratory tests. One strain (C. zeylanoides C-8) blocked an enzyme involved in blood sugar control by 54%, and another blocked an enzyme related to blood pressure by 37%. These results suggest potential benefits for blood sugar and blood pressure management, though these were laboratory findings, not human results.

All tested yeasts were non-hemolytic, meaning they didn’t damage red blood cells, which is an important safety indicator.

Beyond the main findings, the yeasts showed cholesterol-lowering ability in laboratory tests. The extracellular metabolites (substances produced by the yeasts) demonstrated antibacterial activity, meaning the compounds the yeasts produce could fight harmful bacteria even without the yeast cells themselves being present. This suggests multiple ways these yeasts might benefit health. The research also showed that different yeast strains had different strengths—some were better at fighting bacteria, others at antioxidant activity—suggesting potential for selecting specific strains for different health purposes.

This research fills a gap in probiotic science. While lactic acid bacteria (the most common probiotics) have been extensively studied, yeasts as probiotics have received less attention despite being used in fermented foods for centuries. The findings suggest that yeasts from traditional fermented foods may offer advantages over some existing probiotics, particularly in their ability to survive harsh stomach conditions and their multi-functional benefits. However, the standard probiotic yeast used for comparison (Saccharomyces boulardii) is already well-established and proven safe in humans, so these new yeasts would need similar human testing.

This study was conducted entirely in laboratory conditions, not in living organisms or humans. Laboratory results don’t always translate to real-world benefits. The study didn’t test whether these yeasts would actually improve health in people who consumed them. The research also didn’t test long-term safety or potential side effects. Additionally, some of the yeast species identified (particularly Candida species) can sometimes cause infections in people with weakened immune systems, so safety would need careful evaluation before human use. The study is preliminary screening research—the first step in a long process before any product could be recommended to consumers.

The Bottom Line

These findings are too preliminary to recommend these yeasts as supplements or functional foods at this time. The research shows promise and warrants further investigation, but human studies would be needed first. If you’re interested in probiotics, established options like Saccharomyces boulardii or well-studied lactic acid bacteria remain better choices until these yeasts complete human safety and effectiveness testing. Confidence level: Low—this is early-stage research.

This research is most relevant to food scientists, probiotic manufacturers, and people interested in functional foods. People with weakened immune systems should be particularly cautious, as some Candida species can cause infections in immunocompromised individuals. Traditional food enthusiasts may find it interesting that their fermented foods contain beneficial yeasts. Healthcare providers and nutritionists should monitor this research as it develops.

Even if these yeasts prove beneficial in humans, it would likely take 5-10 years of additional research before they could be available as commercial products. Laboratory research typically takes 2-3 years, followed by animal studies (1-2 years), then human safety studies (2-3 years), and finally regulatory approval. This is a long-term research direction, not something available now.

Want to Apply This Research?

  • Once probiotic products containing these yeasts become available (if they do), users could track digestive comfort using a simple daily scale (1-10) and note any changes in bloating, regularity, or energy levels over 4-week periods
  • Currently, users interested in these findings could explore traditional fermented foods from various cultures that naturally contain beneficial yeasts, while continuing to use established probiotic options. They could track how they feel when consuming fermented foods versus when they don’t
  • Long-term tracking would involve monitoring digestive health markers (regularity, bloating, energy), blood sugar stability (if relevant), and cholesterol levels (through regular blood work) over months to years, comparing periods with and without probiotic consumption

This research describes laboratory findings only and has not been tested in humans. These yeasts are not currently available as consumer products. Some Candida species can cause infections, particularly in people with weakened immune systems, so medical supervision would be essential before any human use. Do not attempt to self-treat with these yeasts or assume they will provide the benefits shown in laboratory tests. Consult with a healthcare provider before starting any new probiotic supplement, especially if you have a compromised immune system, are pregnant, nursing, or taking medications. This summary is for educational purposes and should not be considered medical advice.