A comprehensive review of anticancer, immunomodulatory and health beneficial effects of the lactic acid bacteria exopolysaccharides

2019 ◽  
Vol 217 ◽  
pp. 79-89 ◽  
Author(s):  
Yalda Rahbar Saadat ◽  
Ahmad Yari Khosroushahi ◽  
Bahram Pourghassem Gargari
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Comprehensive Review ◽  
Beneficial Effects

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

scholarly journals Probiotic Bifunctionality of Bacillus subtilis—Rescuing Lactic Acid Bacteria from Desiccation and Antagonizing Pathogenic Staphylococcus aureus

2019 ◽  
Vol 7 (10) ◽  
pp. 407 ◽  
Author(s):  
Hadar Kimelman ◽  
Moshe Shemesh
Keyword(s):  
Staphylococcus Aureus ◽  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Bacterium ◽  
Probiotic Bacteria ◽  
Mammalian Host ◽  
Beneficial Effects

Live probiotic bacteria obtained with food are thought to have beneficial effects on a mammalian host, including their ability to reduce intestinal colonization by pathogens. To ensure the beneficial effects, the probiotic cells must survive processing and storage of food, its passage through the upper gastrointestinal tract (GIT), and subsequent chemical ingestion processes until they reach their target organ. However, there is considerable loss of viability of the probiotic bacteria during the drying process, in the acidic conditions of the stomach, and in the high bile concentration in the small intestine. Bacillus subtilis, a spore-forming probiotic bacterium, can effectively maintain a favorable balance of microflora in the GIT. B. subtilis produces a protective extracellular matrix (ECM), which is shared with other probiotic bacteria; thus, it was suggested that this ECM could potentially protect an entire community of probiotic cells against unfavorable environmental conditions. Consequently, a biofilm-based bio-coating system was developed that would enable a mutual growth of B. subtilis with different lactic acid bacteria (LAB) through increasing the ECM production. Results of the study demonstrate a significant increase in the survivability of the bio-coated LAB cells during the desiccation process and passage through the acidic environment. Thus, it provides evidence about the ability of B. subtilis in rescuing the desiccation-sensitive LAB, for instance, Lactobacillus rhamnosus, from complete eradication. Furthermore, this study demonstrates the antagonistic potential of the mutual probiotic system against pathogenic bacteria such as Staphylococcus aureus. The data show that the cells of B. subtilis possess robust anti-biofilm activity against S. aureus through activating the antimicrobial lipopeptide production pathway.

scholarly journals The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

2020 ◽  
Vol 44 (4) ◽  
pp. 454-489 ◽  
Author(s):  
Francesca De Filippis ◽  
Edoardo Pasolli ◽  
Danilo Ercolini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Human Subjects ◽  
Metagenomic Data ◽  
Fermented Foods ◽  
Beneficial Effects ◽  
Health Promoting ◽  
Public Repositories

ABSTRACT Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut, although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for their potential beneficial effects, which we review in this article. They are also an important source of LAB, which are ingested daily upon FF consumption. In this review, we describe the diversity of LAB and their occurrence in food as well as the gut microbiome. We discuss the opportunities to study LAB diversity and functional properties by considering the availability of both genomic and metagenomic data in public repositories, as well as the different latest computational tools for data analysis. In addition, we discuss the role of LAB as potential probiotics by reporting the prevalence of key genomic features in public genomes and by surveying the outcomes of LAB use in clinical trials involving human subjects. Finally, we highlight the need for further studies aimed at improving our knowledge of the link between LAB-fermented foods and the human gut from the perspective of health promotion.

scholarly journals Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

2019 ◽  
Vol 18 (5) ◽  
pp. 1403-1436 ◽  
Author(s):  
Faizan Ahmed Sadiq ◽  
Bowen Yan ◽  
Fengwei Tian ◽  
Jianxin Zhao ◽  
Hao Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Comprehensive Review

scholarly journals Lactic acid fermented vegetable juices

2011 ◽  
Vol 30 (No. 4) ◽  
pp. 152-158 ◽  
Author(s):  
J. Karovičová ◽  
Z. Kohajdová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Nutritive Value ◽  
Lactic Acid Fermentation ◽  
Starter Cultures ◽  
Acid Fermentation ◽  
Beneficial Effects ◽  
Anticancer Effects ◽  
Genus Lactobacillus

Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.  

scholarly journals Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 821
Author(s):  
Maria de Lurdes Enes Dapkevicius ◽  
Bruna Sgardioli ◽  
Sandra P. A. Câmara ◽  
Patrícia Poeta ◽  
Francisco Xavier Malcata
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Food Environment ◽  
Dairy Products ◽  
Multiple Roles ◽  
Genetic Determinants ◽  
Comprehensive Review ◽  
Beneficial Effects ◽  
Current Trends ◽  
Cheese Flavor

As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.

scholarly journals Beneficial effects of antioxidative lactic acid bacteria

2017 ◽  
Vol 3 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Tadaaki Miyazaki ◽  
◽  
Hisako Nakagawa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Beneficial Effects

Lactic Acid Bacteria and Lactic Acid for Skin Health and Melanogenesis Inhibition

2020 ◽  
Vol 21 (7) ◽  
pp. 566-577 ◽  
Author(s):  
Huey-Chun Huang ◽  
I. Jung Lee ◽  
Chen Huang ◽  
Tsong-Min Chang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Skin Diseases ◽  
Lipoteichoic Acid ◽  
Lactobacillus Delbrueckii ◽  
Beneficial Effects ◽  
Skin Cells ◽  
Matrix Metalloproteinase 1 ◽  
Photo Damage ◽  
Skin Conditions

Lactic acid bacteria are beneficial to human health. Lactic acid bacteria have wide applications in food, cosmetic and medicine industries due to being Generally Recognized As Safe (GRAS) and a multitude of therapeutic and functional properties. Previous studies have reported the beneficial effects of lactic acid bacteria, their extracts or ferments on skin health, including improvements in skin conditions and the prevention of skin diseases. Lipoteichoic acid isolated from Lactobacillus plantarum was reported to inhibit melanogenesis in B16F10 melanoma cells. In particular, lipoteichoic acid also exerted anti-photoaging effects on human skin cells by regulating the expression of matrix metalloproteinase- 1. The oral administration of Lactobacillus delbrueckii and other lactic acid bacteria has been reported to inhibit the development of atopic diseases. Additionally, the clinical and histologic evidence indicates that the topical application of lactic acid is effective for depigmentation and improving the surface roughness and mild wrinkling of the skin caused by environmental photo-damage. This review discusses recent findings on the effects of lactic acid bacteria on skin health and their specific applications in skin-whitening cosmetics.

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