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However, only 1-3% of the yeast administered orally is recovered alive in the feces suggesting that this yeast is unable to survive the acidic environment of the gastrointestinal tract.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Results<\/jats:title>\n            <jats:p>We provide evidence that suggests that <jats:italic>S. boulardii<\/jats:italic> undergoes programmed cell death (PCD) in acidic environments, which is accompanied by the generation of reactive oxygen species and the appearance of caspase-like activity. To better understand the mechanism of cell death at the molecular level, we generated microarray gene expression profiles of <jats:italic>S. boulardii<\/jats:italic> cells cultured in an acidic environment. Significantly, functional annotation revealed that the up-regulated genes were significantly over-represented in cell death pathways Finally, we show that S-adenosyl-L-methionine (AdoMet), a commercially available, FDA-approved dietary supplement, enhances the viability of <jats:italic>S. boulardii<\/jats:italic> in acidic environments, most likely by preventing programmed cell death.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Conclusions<\/jats:title>\n            <jats:p>\n              <jats:italic>In toto,<\/jats:italic> given the observation that many of the proven health benefits of <jats:italic>S. boulardii<\/jats:italic> are dependent on cell viability, our data suggests that taking <jats:italic>S. boulardii<\/jats:italic> and AdoMet together may be a more effective treatment for gastrointestinal disorders than taking the probiotic yeast alone.<\/jats:p>\n          <\/jats:sec>","DOI":"10.1186\/1471-2180-13-35","type":"journal-article","created":{"date-parts":[[2013,2,13]],"date-time":"2013-02-13T03:58:36Z","timestamp":1360727916000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["S-Adenosyl-L-Methionine protects the probiotic yeast, Saccharomyces boulardii,from acid-induced cell death"],"prefix":"10.1186","volume":"13","author":[{"given":"Vincent","family":"Cascio","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daniel","family":"Gittings","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kristen","family":"Merloni","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Matthew","family":"Hurton","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"David","family":"Laprade","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"suffix":"OP","given":"Nicanor","family":"Austriaco","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2013,2,13]]},"reference":[{"key":"1943_CR1","volume-title":"Guidelines for the Evaluation of Probitics in Food","author":"FAO\/WHO","year":"2002","unstructured":"FAO\/WHO: Guidelines for the Evaluation of Probitics in Food. 2002, Food and Agriculture Organization of the United Nations: In. 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