Właściwości lecznicze i kosmetologiczne drożdży piekarniczych (Saccharomyces cerevisiae)

*Bożena Muszyńska, Mirosław Malec, Katarzyna Sułkowska-Ziaja

Summary
Saccharomyces cerevisiae are one cellular organisms, occurring under natural conditions in all environments that contain carbohydrates. They are without a doubt among the organisms, where the biochemical activity man had used at the earliest. Already in antiquity Hippocrates recommended the use of a beverage prepared from yeast as the vitaminic and vitalizing. In the Pharmacopoeia of Polish II, are monographs of Faex medicinalis (Fermentum cerevisiae) – medical yeasts used as a vitamin solution and to the drawing up of tablets. S. cerevisiae are an integral part of the microflora of different foods and are traditionally used in industrial fermentation processes (production of bread, beer, wine). Currently for consumers yeast are produced in the form of dried or lyophilized. There are a wide range of food products of plant and animal, which would have a significant impact on the organoleptic properties. Saccharomyces cerevisiae in recent decades are available as supplements due to the high content of vitamins of group B, proteins, amino acids and minerals – zinc, phosphorus, magnesium, selenium, and chromium. Yeasts are the model organism for molecular biology of eucarionts. In addition, Saccharomyces cerevisiae are inexpensive in cultivation, non-toxic and nonpathogenic. These organisms so are good material for research. For over a quarter of a century, yeasts are used successfully for the production of medicines, for example: hirudin, insulin, and vaccines against hepatitis B. In addition, yeasts are important in the study of the phenomenon of the multi-medicines resistance. In recent years demonstrated that the yeast can be used for the production of anticancer vaccines. S. cerevisiae is now an ideal model to study human neurodegenerative diseases.

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