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Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis
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...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701325/ https://www.ncbi.nlm.nih.gov/pubmed/34945650 http://dx.doi.org/10.3390/foods10123099 |
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author | Ağagündüz, Duygu Yılmaz, Birsen Şahin, Teslime Özge Güneşliol, Bartu Eren Ayten, Şerife Russo, Pasquale Spano, Giuseppe Rocha, João Miguel Bartkiene, Elena Özogul, Fatih |
author_facet | Ağagündüz, Duygu Yılmaz, Birsen Şahin, Teslime Özge Güneşliol, Bartu Eren Ayten, Şerife Russo, Pasquale Spano, Giuseppe Rocha, João Miguel Bartkiene, Elena Özogul, Fatih |
author_sort | Ağagündüz, Duygu |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8701325 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87013252021-12-24 Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis Ağagündüz, Duygu Yılmaz, Birsen Şahin, Teslime Özge Güneşliol, Bartu Eren Ayten, Şerife Russo, Pasquale Spano, Giuseppe Rocha, João Miguel Bartkiene, Elena Özogul, Fatih Foods Review 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. MDPI 2021-12-14 /pmc/articles/PMC8701325/ /pubmed/34945650 http://dx.doi.org/10.3390/foods10123099 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Ağagündüz, Duygu Yılmaz, Birsen Şahin, Teslime Özge Güneşliol, Bartu Eren Ayten, Şerife Russo, Pasquale Spano, Giuseppe Rocha, João Miguel Bartkiene, Elena Özogul, Fatih Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis |
title | Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis |
title_full | Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis |
title_fullStr | Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis |
title_full_unstemmed | Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis |
title_short | Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis |
title_sort | dairy lactic acid bacteria and their potential function in dietetics: the food–gut-health axis |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701325/ https://www.ncbi.nlm.nih.gov/pubmed/34945650 http://dx.doi.org/10.3390/foods10123099 |
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