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 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 Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1435
Author(s):  
Hee Seo ◽  
Jae-Han Bae ◽  
Gayun Kim ◽  
Seul-Ah Kim ◽  
Byung Hee Ryu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Principal Component ◽  
Fermented Foods ◽  
Suitability Analysis ◽  
Moderate Growth ◽  
Health Promoting ◽  
Highly Correlated ◽  
Type Strains

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.

scholarly journals Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Edoardo Pasolli ◽  
Francesca De Filippis ◽  
Italia E. Mauriello ◽  
Fabio Cumbo ◽  
Aaron M. Walsh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Large Scale ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Fermented Foods ◽  
Genome Wide Analysis ◽  
Genome Wide ◽  
Stool Samples

Abstract Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis of 9445 metagenomes from human samples, we demonstrate that the prevalence and abundance of LAB species in stool samples is generally low and linked to age, lifestyle, and geography, with Streptococcus thermophilus and Lactococcus lactis being most prevalent. Moreover, we identify genome-based differences between food and gut microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed from fermented food microbiomes along with 154,723 human MAGs and 193,078 reference genomes. Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.

scholarly journals Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

2021 ◽  
Vol 9 ◽  
Author(s):  
Yaqi Wang ◽  
Jiangtao Wu ◽  
Mengxin Lv ◽  
Zhen Shao ◽  
Meluleki Hungwe ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Short Chain Fatty Acids ◽  
Fermented Food ◽  
The Body ◽  
Fermented Foods ◽  
Metabolic Characteristics ◽  
The One

Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

scholarly journals The role of lactic acid bacteria on safety and quality of fermented foods

2019 ◽  
Author(s):  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam ◽  
Pande Ketut Diah Kencana ◽  
I. Made Supartha Utama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Foods

scholarly journals Orally administeredLactobacillus plantarumreduces pro-inflammatory interleukin secretion in sera fromListeria monocytogenesinfected mice

2007 ◽  
Vol 99 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Elena Puertollano ◽  
María A. Puertollano ◽  
Lidia Cruz-Chamorro ◽  
Gerardo Álvarez de Cienfuegos ◽  
Alfonso Ruiz-Bravo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Host Resistance ◽  
Human Subjects ◽  
Lethal Dose ◽  
Host Protection ◽  
Colony Forming Units ◽  
Tnf Α

Lactic acid bacteria have traditionally been thought to have immunomodulating effects. To verify this property,Lactobacillus plantarumwas orally administered to mice (5 × 107colony forming units (c.f.u.)), prior to infection withListeria monocytogenesin order to evaluate the host resistance against an infectious micro-organism and to better define the influence ofL. plantarumon such responses. Balb/c mice were treated daily withL. plantarumor received PBS (sham-treated mice as controls) for 4 weeks. Subsequently, mice were intravenously infected with a clinical isolate ofL. monocytogenes. Our study revealed that the administration ofL. plantarumdid not significantly increase the survival (P = 0·13) of mice (fifteen in each group) afterL. monocytogenesinfection (106 c.f.u./ml), whereas a sub-lethal dose ofL. monocytogenes(105 c.f.u./ml) was eliminated from liver and spleen 5 d after the challenge in bothL. plantarum- and sham-treated mice (n5). Nevertheless, the levels of IL-1β and IL-6 from sera of orally administeredL. plantarumwere drastically reduced at 0, 4 (P < 0·01) and 6 d afterL. monocytogenesinfection, whereas TNF-α production was unaltered. In conclusion, administration ofL. plantarumreduced pro-inflammatory IL production after challenge withL. monocytogenes, although it did not significantly impact the survival of mice. We speculate thatL. plantarumcould exert anti-inflammatory effects, which may represent an important model to reduce inflammatory disorders. Therefore, further studies in human subjects should determine the role ofL. plantarumas an immunomodulatory micro-organism and its relationship in the host protection to pathogens.

scholarly journals Potential of Lactic Acid Bacteria From Tape and Jember Tempeh as a Probiotic Candidate

2021 ◽  
Vol 6 (2) ◽  
pp. 273-283
Author(s):  
Siti Nur Azizah ◽  
Mikhania Christiningtyas Eryani ◽  
Azizah Azizah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salts ◽  
Gastric Ph ◽  
Diffusion Method ◽  
Fermented Foods ◽  
Test Results ◽  
Fermentation Products ◽  
E Coli ◽  
Beneficial Effects

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).

scholarly journals The Antioxidant, Anti-Diabetic, and Anti-Adipogenesis Potential and Probiotic Properties of Lactic Acid Bacteria Isolated from Human and Fermented Foods

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 123
Author(s):  
Yulah Jeong ◽  
Hyemin Kim ◽  
Ji Yeon Lee ◽  
GaYeong Won ◽  
Soo-Im Choi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging ◽  
Fermented Food ◽  
Food Sources ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Beneficial Effects ◽  
Safety And Stability ◽  
Oil Red O Staining

In this study, lactic acid bacteria (LAB) strains derived from human and fermented food sources were examined to identify their properties related to obesity, as well as establish their safety and stability as probiotics. LAB (Lacticaseibacillus rhamnosus MG4502, Lactobacillus gasseri MG4524, Limosilactobacillus reuteri MG5149, and Weissella cibaria MG5285) exhibited antioxidant activity through DPPH (>26.1%) and ABTS (>40.1%) radical scavenging assays and α-glucosidase inhibitory activities (>60.3%), respectively. The LAB strains promoted anti-adipogenesis by reducing lipid accumulation in 3T3-L1 cells by Oil Red O staining (>70.3%). In addition, we found that these LAB strains were resistant to simulated gastric and intestinal fluids (pH 3, 4, 7, and 8) and showed potential for health promotion, based on hemolysis, cell adhesion, antibiotic susceptibility, and enzyme production. Thus, LAB may be used as probiotic ingredients with beneficial effects.

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