Lactic Acid Bacteria and Gut Health

Introduction: Bacteriocins produced by lactic acid bacteria (LAB) have the potential to cover a very broad field of applications, including the food industry and the medical sector. In the food industry, bacteriocinogenic LAB strains can be used as starter cultures, co-cultures, and bioprotective cultures, which would be used to improve food quality and safety. In the medical sector, bacteriocins of probiotic LAB might play a role in interactions, which take place in human gastrointestinal tract, and contribute to gut health. The aim of this study was the examine the effect of LAB antimicrobial activity. Methods: LAB were isolated from different commercial and home made products, such as kazy and sour cream. To screen for bacteriocin producing LAB, we used an agar diffusion bioassay, described in a previous study by Dr. Yang, with three modifications in cell-free supernatant (CFS). First we had a clear supernatant, second we adjusted the CFS to pH 6.0 to eliminate acids antimicrobial effects, and third the CFS pH 6.0 was treated with catalase to exclude the action of H2O2 and confirm action of bacteriocin-like substances. Pathogenic S.marcescens, E. coli, S.aureus cultures were used as indicators. Results: Screening of 95 strains of LAB through deferred antagonism to six indicator cultures showed that all of the selected strains had a high value of antibacterial activity. However, CFS of only 50 strains retained their antimicrobial activity, and 10 of them lost this activity in the second modification of CFS with pH 6.0 to test culture S.marcescens, which confirmed the acidic nature of antimicrobial activity of CFS. Lb.rhamnosus (P-1), Lb.fermentum (N-6), and Lc.lactis (7M) lost antibacterial activity in the presence of the catalase. All modifications of CFS of three strains: Lb.pentosus (16al), Lb.pentosus (P-2), and Pediococcusacidilactici (8) retained inhibitory activity to E.coli and S. aureus. Supernatants of only Lactococcusgarvieae (10a) and Pediococcusacidilactici (25) extracted from homemade meat food kazy (Karaganda) and sour cream (Astana), respectively retained antibacterial activity to all three indicator cultures. Conclusion: The antibacterial activity (pH 6.0, added catalase) of Lactococcusgarvieae (10a) and Pediococcusacidilactici (25) to S. marcescens, E. coli, and S.aureus indicates these strains as promising strains for further use in the preparation of bacteriocins.

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Fructooligosaccharide (FOS) Intake Improves Bifidobacteria Colonization in Gut and Reduces Diarrhoea and Common Cold Incidence in Undernourished School Children

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2017.54.2.14739 ◽

2017 ◽

Vol 54 (2) ◽

pp. 185

Author(s):

Mini Sheth ◽

Tanu Shree Singh

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Low Income ◽

Common Cold ◽

Ice Cream ◽

Gut Health ◽

Daily Consumption ◽

Stool Samples ◽

Low Income Families ◽

Experimental Group

Ninety per cent of the immune system resides in the gut and improvement in the gut health may lead to reduced incidence of infection. Hence the present study was undertaken to evaluate Fructooligosaccharide (FOS) supplementation on gut health impacting diarrhoeal morbidities, common cold and nutritional status of school going children (SGC). A randomized clinical trial was used to study 60 undernourished SGC who were randomly stratified into placebo (PG) and experimental group (EG). Incidence of diarrhoea and common cold were recorded for one month and during intervention. PG and EG were supplemented with plain sugar ice cream and FOS incorporated ice cream (100 ml) for 30 days respectively. Lactic acid bacteria; Bifidobacteria and E.coli in stool samples were analyzed using standard methods. Children who consumed ice cream with FOS showed significant improvement in the mean log counts of beneficial gut microbiota i.e. Bifidobacteria and Lactic acid bacteria by 29% (p=0.000) and 2.56% (p<0.04) respectively, along with 2.38% (p=0.000) reduction in E.coli. Diarrhoeal episodes were significantly lowered by 79.6% in EG. Common cold was reduced by 82.38% (p=0.000) in EG and 57.86% (p=0.000) in PG. FOS intervention however did not show any improvement in the anthropometric measurements. Daily consumption of 10 g of FOS for 30 days effectively enhanced the counts of Bifidobacteria and Lactic acid bacteria in the gut and may have impacted significant reduction in diarrhoeal episodes and counts of E.coli in SGC of low income families.

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Relationship between the ratio of villous height:crypt depth and gut bacteria counts as well production parameters in broiler chickens

The Journal of Agriculture and Development ◽

10.52997/jad.1.03.2021 ◽

2021 ◽

Vol 20 (03) ◽

pp. 1-10

Author(s):

Dung T. N. Nguyen

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Broiler Chickens ◽

Gut Bacteria ◽

Gut Health ◽

Crypt Depth ◽

Well Production ◽

Production Parameters ◽

Villous Height ◽

The Relationship

The villous height to crypt depth (V:C) ratio is one of the most significant parameters which is associated with the nutrients’ absorption and greater body weight. The objective of this study was to assess the relationship between V:C ratio, gut bacteria counts and production parameters in broiler chickens. A total of 100 individual broilers were randomly selected from a farm with 40,000 Ross 308 chickens and slaughtered for sampling at three different ages including 14, 28 and 37 day old. Villous height and crypt depth were measured for each section of the small intestine to calculate V:C ratio. Intestinal score and gut microbiology including total coliforms, lactic acid bacteria and Salmonella prevalence were assessed. At day 37, besides those parameters, the carcass, breast, legs and wings were taken for weight measurements. Leg and breast color was also measured. Data were statistically analyzed by STATA software to explore the relationship between V:C and those parameters. The results showed the positive correlation between V:C of duodenum and the number of lactic acid bacteria at 28 days of age (P < 0.05). Moreover, the leg yield was negatively related to the V:C ratio of jejunum (P < 0.05). No significant correlations were found between V:C ratio and other parameters. The results indicated the potential of controlling V:C ratio to improve gut health and meat quality of broiler chickens and thus, further studies should be conducted to fully evaluate these correlations.

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Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Foods ◽

10.3390/foods10123099 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3099

Author(s):

Duygu Ağagündüz ◽

Birsen Yılmaz ◽

Teslime Özge Şahin ◽

Bartu Eren Güneşliol ◽

Şerife Ayten ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dairy Products ◽

Communicable Diseases ◽

Bacterial Cells ◽

Gut Health ◽

Non Communicable Diseases ◽

Signalling Molecules ◽

Health Promoting ◽

Fermented Dairy

Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food–gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut–brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.

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Microbiome: Structures from Lactic Acid Bacteria

PSI Structural Genomics Knowledgebase ◽

10.1038/sbkb.2012.159 ◽

2013 ◽

Author(s):

Arianne Heinrichs

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria

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Lactic acid bacteria and yeasts in kefir grains and kefir made from them

Journal of Industrial Microbiology & Biotechnology ◽

10.1038/sj.jim.7000186 ◽

2002 ◽

Vol 28 (1) ◽

pp. 1-6 ◽

Cited By ~ 7

Author(s):

E Simova ◽

D Beshkova ◽

A Angelov ◽

Ts Hristozova ◽

G Frengova ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Kefir Grains

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Method of separation of major off-odor component and change of components of Gastrodia elata Blume fermented by lactic acid bacteria

10.1055/s-0037-1608346 ◽

2017 ◽

Author(s):

S Young Eun ◽

L In Sok ◽

S Eun Ju ◽

C Min Kyung ◽

H Hyu Ah ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gastrodia Elata ◽

Gastrodia Elata Blume

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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