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Therapeutic Properties of Fermented Foods and Beverages
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
The lactic acid bacteria in fermented food reduces the symptoms of inflammatory bowel diseases (IBD),141 paucities and ulcerative colitis,104 enhances the intestinal mobility and reduces gastrointestinal tract pH that aids in relieving constipation.133 Crohn’s disease can be effectively prevented by the modification of intestinal microflora. Certain species of lactic acid bacteria (such as: Lb. plantarum, Lb. rhamnosus) and yeast (such as: S. boulardii) help to reduce diarrhea,1, 85, 156 bloating, abdominal pain, flatulence and constipation in people suffering from IBS82 and inflammatory disorders (such as: atopic dermatitis and IBD).81
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Fish sauce is an amber-colored salty liquid in Southeast Asian cuisine used as an important condiment for improving the taste of foods. Fish sauce is traditionally produced by using whole small or medium fish such as anchovies, sardines, mackerel, and catfishes with salt in a ratio of 1:1 to 3:1 and fermented in underground concrete tanks or earthenware between 6 and 12 months at ambient conditions (152). Fish proteins are gradually hydrolyzed into peptides and amino acids by both bacterial and fish proteinases during fermentation (152). Thus, microorganisms found during fish sauce production are generally classified as halophilic (salt-loving). The microbiological safety of these products therefore mainly depends on rapid adequate fermentation by lactic acid bacteria. Production does not include steps such as cooking or pasteurization, which kill bacteria. The fermented liquid is rich in fish soluble proteins, peptides, and amino acids that are characterized by umami tastes. Fish sauce has a very high concentration of salt (25–30%) that is harmful to people with CVDs, hypertension, edema, and kidney diseases.
Cell-Cell Communication in Lactic Acid Bacteria
Published in Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani, Lactic Acid Bacteria, 2020
Emília Maria França Lima, Beatriz Ximena Valencia Quecán, Luciana Rodrigues da Cunha, Bernadette Dora Gombossy de Melo Franco, Uelinton Manoel Pinto
Lactic acid bacteria (LAB) are a diverse group of bacteria, yet with similar properties and all produce lactic acid as an end product of the fermentation process (Ferreira 2012). Taxonomically, the species are found in the phylum Firmicutes, Class Bacilli and order Lactobacillales, and include the genera Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Enterococcus, Tetragenococcus, Aerococcus, Carnobacterium, Vagococcus and Weissella (De Angelis et al. 2007, Reddy et al. 2008) which are all low guanine-cytosine (GC) content organisms (< 50%). However, some authors also consider Atopobium and Bifidobacterium genera, from the Actinobacteria phylum, as belonging to the LAB group for sharing some similar characteristics (Ferreira 2012, Wedajo 2015), despite the higher GC content.
Potential oral probiotic Lactobacillus pentosus MJM60383 inhibits Streptococcus mutans biofilm formation by inhibiting sucrose decomposition
Published in Journal of Oral Microbiology, 2023
Mingkun Gu, Joo-Hyung Cho, Joo-Won Suh, Jinhua Cheng
Recent studies have revealed the potential of lactic acid bacteria (LAB) in oral health [12]. For example, Lactobacillus acidophilus supernatants were reported to ameliorate periodontitis and gingivitis [13]. Lactobacillus reuteri, Lactobacillus rhamnosus GG (LGG), and Lactobacillus plantarum inhibit the biofilm formation of S. mutans [14]. Weissella cibaria culture supernatants exhibited antibacterial activity against oral pathogens. The impacts of the supernatant were dependent on the hydrogen peroxide or organic acid produced by W. cibaria [15]. Another study showed that the culture supernatants of Lactobacillus kefranofaciens have anti-biofilm and antimicrobial activities against oral pathogens [16]. However, studies on oral probiotics are still limited compared to gut probiotics.
Next generation strategies to recover immunological tolerance in celiac disease
Published in International Reviews of Immunology, 2023
Lucia Treppiccione, Diomira Luongo, Francesco Maurano, Mauro Rossi
Among potential strategic therapeutics for CD, probiotic formulations and microbial products have been considered as appropriate modulating agents in various experimental models (Figure 2) [42, 43]. However, contradictory results arose from early clinical studies. Bifidobacterium longum CECT 7347 was effective in reducing immune markers, but not symptoms, in adult CD patients [44]. On the contrary, lactic acid bacteria improved symptoms in another trial [45]. In CD children, L. plantarum HEAL9 and L. Paracasei 8700:2 modulated the immune response [46]. Microbial therapeutics could positively target specific events like gluten degradation [47–50], the mucosal barrier [51, 52] or the immune response [9]. The use of recombinant bacteria releasing gluten-degrading proteases has been assessed [53]. Other bacteria and their metabolites are able to prevent the increased intestinal permeability induced by gliadin [54, 55]. Lactococcus lactis engineered to produce elafin, an endogenous serine protease inhibitor whose expression is reduced in CD patients, prevents barrier dysfunction in mice [56]. Oral administration of recombinant L. lactis secreting gliadin epitopes induces antigen-specific immunomodulation in a CD mouse model, characterized by secretion of IL-10 and TGF-β and significant induction of Tregs [57].Taken together, these studies pave the way to the use of probiotics to target more specifically key immune events in CD, thus reducing the inflammatory profile in CD.
Prevention and Detoxification of Mycotoxins in Human Food and Animal Feed using Bio-resources from South Mediterranean Countries: a Critical Review
Published in Critical Reviews in Toxicology, 2023
Amina Aloui, Jalila Ben Salah-Abbès, Abdellah Zinedine, Amar Riba, Noel Durand, Jean Christophe Meile, Didier Montet, Catherine Brabet, Samir Abbès
Lactic acid bacteria (LAB) belong to a group of beneficial bacteria, which produce lactic acid as the final product of the fermentation process. Several LAB strains are recognized as safe microorganisms easy to grow on a wide variety of fermented food products and are considered common starters in the food industry (Goyal et al. 2016; Shehata et al. 2016). They also have a high capacity for adsorbing and/or degrading various types of xenobiotics present in food matrices. Many studies have been carried out in order to access the detoxifying effect of LAB against mycotoxins. In this context, many LAB isolated from different matrices were already tested. Furthermore, factors such as bacterial biomass, pH and temperature of the culture medium, have a significant effect on fungal inhibition and mycotoxin production (Belkacem-Hanfi et al. 2014; Elsanhoty et al. 2014).