B-Group Vitamin-Producing Lactic Acid Bacteria
Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani in Lactic Acid Bacteria, 2020
Not all media are ideal for the production of riboflavin, although this might be mitigated by the overproducing nature of the specific strain (Thakur et al. 2017). Juarez del Valle et al. (2016) used a strain of L. plantarum to ferment soymilk. When applied to a murine model with ariboflavinosis, the bio-enriched fermented soymilk was capable to revert the animal riboflavin deficiency when a food portion that represents 28% of the daily recommended intake of the vitamin was administered to the animals. Thakur et al. (2016) assessed the technological properties of putative riboflavin producing lactobacilli isolated from dairy and non-dairy products when applied to milk and whey based media. The authors concluded that the strains evaluated can be applied to a fermented dairy product enriched in riboflavin. Pacheco da Silva et al. (2016) isolated lactic acid bacteria from goat cheese and goat milk and their ability to produce riboflavin was assessed. The authors observed that the strains were able to produce both folate and riboflavin and increase the vitamin content when used to ferment goat milk. Rajendran et al. (2017) studied the production of riboflavin in idli batter, a regional cake from India, testing both Saccharomyces boulardii and Lactococcus (Lc.) lactis strains for riboflavin and folate production. In this study, they found that Lc. lactis can enhance folate concentration, but consumes riboflavin, and S. boulardii enhances both folate and riboflavin concentrations.
Bacteria-Derived Alternatives to Live Mycobacterium bovis Bacillus Calmette–Guerin for Nonmuscle Invasive Bladder Cancer Treatment
Ananda M. Chakrabarty, Arsénio M. Fialho in Microbial Infections and Cancer Therapy, 2019
In contrast to Corynebacterium, Lactobacillus species are generally regarded as safe. Ohashi et al. (2002) [71] demonstrated that these gram-positive lactic acid bacteria, usually used as food supplements, reduce the risk of BC when repeatedly consumed via fermented milk products. Later, Feyisetan et al. (2012) [72] presented a possible explanation for this phenomenon. Since DC-activated natural killer (NK) cells are one of the final effector cells that act on BC cells and lactobacilli are known to activate DCs and neutrophils [73] and to induce a Th1-polarized response [74], the consumption of probiotics may establish a positive milieu in the BC patient’s body that allows the patient to expel the BC [72]. For the past 20 years, studies of the antitumor therapeutic potential of lactic bacteria have focused on two different treatment strategies: local administration at the tumor site and oral administration.
Control of the Large Bowel Microflora
Michael J. Hill, Philip D. Marsh in Human Microbial Ecology, 2020
There is a natural resistance to the alteration of the gut microflora by the introduction of bacteria even if they are of species commonly encountered in the intestine. The role of the flora in excluding pathogenic bacteria has important consequences in the context of acute intestinal disease. The speculations of Metchnikoff93,94 on the noxious influence of intestinal putrefaction and the longevity of Caucasians consuming a diet rich in fermented milk products were followed by numerous attempts to alter the intestinal microflora. The many attempts to convert a “putrefactive flora” to a “lactic flora” by the administration of lactobacilli have been reviewed elsewhere.60,95 More recently the use of Lactobacillus acidophilus in the treatment of hepatic coma has revived interest in bacterial implantation (probiotics). Attempts to implant lactobacilli in the intestine have in general proved unsuccessful although if very large amounts of bacteria are administered they can be detected in the feces. Similar findings were obtained using Pseudomonas aeruginosa and, as mentioned previously, even Salmonella can only be reliably implanted if the microflora is depressed with antibiotics.89 The importance of the mode of growth of administered bacteria was strikingly illustrated by the studies of Ozawa and Freter87 who showed that E. coli grown in continuous culture, and thus adapted to a low rate of multiplication, was more successful in colonizing the mouse intestine than inocula prepared on plates.
Dry eye disease: an (in)convenient truth
Published in Clinical and Experimental Optometry, 2022
Azadeh Tavakoli, Judith Louise Flanagan
Fermented foods have formed part of traditional diets around the world for centuries, and are one of the oldest forms of food preservation, improving safety, flavour, and shelf-life.80,81 These foods have increased the bioavailability nutrients, conferring bioactive compounds and probiotic functions, and imparting bio-preservative antioxidant and antimicrobial compounds.81 As an example, fermented milk products harbour lactic acid bacteria that serve to increase integrity of tight junctions in the gut epithelium and inhibit potentially harmful enzymes produced by the resident bacteria while a diet lacking in fermented products is associated with reduced innate immunity that can be repaired through reintroduction of lactic acid bacteria.35 In addition, fermentation leads to metabolism of anti-inflammatory phenolic compounds to increase their bioavailability and natural anti-oxidant activity.81 Fermented Cordyceps cicadae mycelia extracts ameliorated dry eye in a mouse model.82 Mainstay foods such as coffee, tea, chocolate, sourdough bread soybean products, yoghurt, kimchi, kombucha, beer, and wine variously make use of fermentation either in preparation or in the final product,83 indicating that an anti-inflammatory diet is not so far removed from everyday experience that there is no return.
Fermented foods, the gut and mental health: a mechanistic overview with implications for depression and anxiety
Published in Nutritional Neuroscience, 2020
Hajara Aslam, Jessica Green, Felice N. Jacka, Fiona Collier, Michael Berk, Julie Pasco, Samantha L. Dawson
SCFA are major metabolic end products (acetate, propionate, and butyrate) of gut microbial fermentation.84 Fermented foods are a potential source of SCFA, given that they are a product of microbial fermentation. However, robust data on the type and concentrations of SCFAs in fermented foods are currently lacking in the literature. SCFAs influence immune function and inflammatory responses via cellular receptors. Butyrate may attenuate inflammation via several pathways; it enhances intestinal barrier integrity85 thereby limiting the translocation of intestinal contents, and inhibiting NF-κB activation.55 In addition, butyrate has the potential to modulate inflammation by repressing LPS and cytokine-induced pro-inflammation (TNF-α, IL-6 and NO).86 A study showed that when humans with IBS symptoms consumed fermented milk products containing dairy starters and B. animalis, the severity of IBS symptoms reduced compared to the controls. Moreover, the study demonstrated that patients with IBS who consumed fermented dairy had higher levels of butyrate-producing bacteria and SCFA concentrations in faeces.77 This suggests that fermented foods may dampen inflammation by favouring the growth of butyrate-producers in the gut along with increasing the production of butyrate and total SCFA concentrations.
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
In a review of 53 global dairy FBDGs, all included milk, and most (46) included milk products, yogurt and cheese.128 Adequate quantities of milk provide all the essential amino acids for muscle health and strength.129 It is thus recommended that an individual who is lactose intolerant should not avoid milk completely, but rather consume other milk products such as yoghurt or fermented milk products.126,130,131 Milk and milk products are often used to complement other foods. Staple foods such as maize and bread lack lysine amino acid and therefore milk is used with maize or bread to acquire all essential amino acids from the diet.131 Many milk and milk products, including low-fat cheese, can be easily consumed by the elderly and even by those who have dental problems.131