Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults

Smith, Nicola; Maloney, N. G.; Shaw, Sophie; Horgan, Graham; Fyfe, Claire; Martin, Jennifer C.; Suter, Andy; Scott, Karen P.; Johnstone, Alexandra

doi:10.3389/fnut.2020.00165

Cited by 11 publications

(4 citation statements)

References 63 publications

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“…This could be related to changes in the cecal microbiota or direct effects of the strains on dendritic cells. Smith et al (2020) observed significant changes in SCFA metabolites in the feces of 18 healthy men who consumed whey protein concentrate rich in fermented dairy daily. Sandin et al.…”

Section: Resultsmentioning

confidence: 99%

Lactic acid bacteria and yeast co‐fermented milk alleviate cow milk allergy

Ma,

Miao,

et al. 2024

Journal of Food Science

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Cow milk allergy is one of the common food allergies. Our previous study showed that the allergenicity of fermented milk is lower than that of unfermented skimmed milk in vitro, and the antigenicity of β‐lactoglobulin and α‐lactalbumin in fermented milk was decreased by 67.54% and 80.49%, respectively. To confirm its effects in vivo, allergic BALB/C mice model was used to further study the allergenicity of fermented milk. It was found that compared with the skim milk (SM) group, the intragastrically sensitization with fermented milk had no obvious allergic symptoms and the fingers were more stable: lower levels of IgE, IgG, and IgA in serum, lower levels of plasma histamine and mast cell protein‐1, and immune balance of Th1/Th2 and Treg/Th17. At the same time, intragastrically sensitization with fermented milk increased the α diversity of intestinal microbiota and changed the microbiota abundance: the relative abundance of norank‐f‐Muribaculaceae and Staphylococcus significantly decreased, and the abundance of Lachnospiraceae NK4A136 group, Bacteroides, and Turicibacter increased. In addition, fermented milk can also increase the level of short‐chain fatty acids in the intestines of mice. It turns out that fermented milk is much less allergenicity than SM.Practical ApplicationFermentation provides a theoretical foundation for reducing the allergenicity of milk and dairy products, thereby facilitating the production of low‐allergenic dairy products suitable for individuals with milk allergies.

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Section: Resultsmentioning

confidence: 99%

Lactic acid bacteria and yeast co‐fermented milk alleviate cow milk allergy

Ma,

Miao,

et al. 2024

Journal of Food Science

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“…The exact dosing strategy required to maximize the effect of different bioactive components present in fermented foods is still not well understood [ 34 ]. Although there is a growing body of research exploring the gut-health-promoting potential of GOS in human clinical trials [ 62 , 74 , 75 , 76 , 77 , 78 ], limited literature exists on the prebiotic effects of fermentation metabolites, such as lactic acid and exopolysaccarides [ 31 , 32 , 79 ], or the postbiotic features of inanimate LGG on gut barrier function and immune health [ 33 ], with most studies being in vitro or animal-based. Therefore, more research is needed in humans reporting GI complaints to understand the underlying causes of their symptoms.…”

Section: Discussionmentioning

confidence: 99%

“…Recent studies have suggested that prebiotics can enhance gut colonization by beneficial bacteria such as Bifidobacterium [ 25 , 26 , 27 ], improve bacterial fermentation, control gut permeability and inflammation, and alleviate GI symptoms [ 9 , 28 , 29 ]. Furthermore, the fermentation of dairy has been shown to not only alter the digestion and/or absorption kinetics of dairy proteins [ 30 ], but to give rise to the presence of potentially bioactive metabolites [ 31 , 32 , 33 ]. The ingestion of such fermented products may reduce the prevalence of GI complaints by stimulating positive changes in several gut-health related disturbances [ 34 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

Explorative Characterization of GI Complaints, General Physical and Mental Wellbeing, and Gut Microbiota in Trained Recreative and Competitive Athletes with or without Self-Reported Gastrointestinal Symptoms

Wardenaar,

Mohr,

Ortega-Santos

et al. 2024

Nutrients

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The current state of the literature lacks a clear characterization of gastrointestinal (GI) symptoms, gut microbiota composition, and general physical and mental wellbeing in well-trained athletes. Therefore, this study aimed to characterize differences in self-reported symptoms, gut microbiota composition, and wellbeing (i.e., sleep quality, mood, and physical (PHQ) and mental wellbeing) between athletes with and without GI symptoms. In addition, we assessed the potential impact of a 3-week multi-ingredient fermented whey supplement in the GI complaints group, without a control group, on the gut microbiota and self-reported GI symptoms and wellbeing. A total of 50 athletes (24.7 ± 4.5 years) with GI issues (GI group at baseline, GI-B) and 21 athletes (25.4 ± 5.3 years) without GI issues (non-GI group, NGI) were included. At baseline, there was a significant difference in the total gastrointestinal symptom rating scale (GSRS) score (24.1 ± 8.48 vs. 30.3 ± 8.82, p = 0.008) and a trend difference in PHQ (33.9 ± 10.7 vs. 30.3 ± 8.82, p = 0.081), but no differences (p > 0.05) were seen for other outcomes, including gut microbiota metrics, between groups. After 3-week supplementation, the GI group (GI-S) showed increased Bifidobacterium relative abundance (p < 0.05), reported a lower number of severe GI complaints (from 72% to 54%, p < 0.001), and PHQ declined (p = 0.010). In conclusion, well-trained athletes with GI complaints reported more severe GI symptoms than an athletic reference group, without showing clear differences in wellbeing or microbiota composition. Future controlled research should further investigate the impact of such multi-ingredient supplements on GI complaints and the associated changes in gut health-related markers.

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“…Prebiotics and probiotics can contribute to maintaining healthy gut community and therefore play and important role in the overall health of the gastrointestinal tract ( 167 ). Prebiotics are plant-based fiber, which may enhance the activity of beneficial gut bacteria, thereby promoting host health ( 168 ). On the other hand, probiotics consists of live bacterial strains, which upon ingestion in adequate amounts may confer health benefit to the host ( 169 ).…”

Section: Therapeutic Implicationsmentioning

confidence: 99%

Putative Pathobionts in HLA-B27-Associated Spondyloarthropathy

Gill

Rosenbaum

2021

Front. Immunol.

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Spondyloarthritis (SpA) is a group of immune mediated inflammatory diseases with a strong association to the major histocompatibility (MHC) class I molecule, HLA-B27. Although the association between HLA-B27 and AS has been known for almost 50 years, the mechanisms underlying disease pathogenesis are elusive. Over the years, three hypotheses have been proposed to explain HLA-B27 and disease association: 1) HLA B27 presents arthritogenic peptides and thus creates a pathological immune response; 2) HLA-B27 misfolding causes endoplasmic reticulum (ER) stress which activates the unfolded protein response (UPR); 3) HLA-B27 dimerizes on the cell surface and acts as a target for natural killer (NK) cells. None of these hypotheses explains SpA pathogenesis completely. Evidence supports the hypothesis that HLA-B27-related diseases have a microbial pathogenesis. In animal models of various SpAs, a germ-free environment abrogates disease development and colonizing these animals with gut commensal microbes can restore disease manifestations. The depth of microbial influence on SpA development has been realized due to our ability to characterize microbial communities in the gut using next-generation sequencing approaches. In this review, we will discuss various putative pathobionts in the pathogenesis of HLA-B27-associated diseases. We pursue whether a single pathobiont or a disruption of microbial community and function is associated with HLA-B27-related diseases. Furthermore, rather than a specific pathobiont, metabolic functions of various disease-associated microbes might be key. While the use of germ-free models of SpA have facilitated understanding the role of microbes in disease development, future studies with animal models that mimic diverse microbial communities instead of mono-colonization are indispensable. We discuss the causal mechanisms underlying disease pathogenesis including the role of these pathobionts on mucin degradation, mucosal adherence, and gut epithelial barrier disruption and inflammation. Finally, we review the various uses of microbes as therapeutic modalities including pre/probiotics, diet, microbial metabolites and fecal microbiota transplant. Unravelling these complex host-microbe interactions will lead to the development of new targets/therapies for alleviation of SpA and other HLA-B27 associated diseases.

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Daily Fermented Whey Consumption Alters the Fecal Short-Chain Fatty Acid Profile in Healthy Adults

Cited by 11 publications

References 63 publications

Lactic acid bacteria and yeast co‐fermented milk alleviate cow milk allergy

Lactic acid bacteria and yeast co‐fermented milk alleviate cow milk allergy

Explorative Characterization of GI Complaints, General Physical and Mental Wellbeing, and Gut Microbiota in Trained Recreative and Competitive Athletes with or without Self-Reported Gastrointestinal Symptoms

Putative Pathobionts in HLA-B27-Associated Spondyloarthropathy

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