Exopolysaccharides From Lactobacillus paracasei Isolated From Kefir as Potential Bioactive Compounds for Microbiota Modulation

Bengoa, Ana Agustina; Dardis, Carolina; Gagliarini, N.; Garrote, Graciela Liliana; Abraham, Analía Graciela

doi:10.3389/fmicb.2020.583254

Cited by 31 publications

(25 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results observed intervenes with the metabolic factors, property of metabolic syndrome, recovery in fasting insulin and insulin resistance index (HOMA-IR), and a decline in pro-inflammatory cytokines, and systolic and diastolic pressure, proving the modulation of the human gut microbiota through the kefir consumption in patients with metabolic syndrome. Moreover, Bengoa et al [184] evaluated the capacity of the EPS produced by two L. paracasei strains isolated from kefir grains, to be metabolized in vitro by the fecal microbiota. It was observed that both EPS produced CIDCA 8339 (EPS8339) and CIDCA 83124 (EPS83124) that led to changes in fecal microbiota with a significant increase in the production of propionic acid and butyric acid.…”

Section: Future Prospect and Limitationsmentioning

confidence: 99%

Kefir and Its Biological Activities

Azizi

Kumar

Yeap

et al. 2021

Foods

131

View full text Add to dashboard Cite

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.

show abstract

Section: Future Prospect and Limitationsmentioning

confidence: 99%

Kefir and Its Biological Activities

Azizi

Kumar

Yeap

et al. 2021

Foods

131

View full text Add to dashboard Cite

show abstract

“…Studies analyzing the effects of kefir on the modulation of the intestinal microbiota ( 56 ) and the immune system ( 57 ) have also been carried out. In addition, the microbial non-kefir fraction, known as post-biotics (metabolites produced in the fermentation process of dietary components as well as the endogenous components generated by bacteria-host interactions that influence human health) have been widely studied due to their antagonism against pathogenic bacteria such as Escherichia coli, Salmonella spp.…”

Section: Kefir In Latin Americamentioning

confidence: 99%

Kefir and Intestinal Microbiota Modulation: Implications in Human Health

et al. 2021

View full text Add to dashboard Cite

In the last decades changes in the pattern of health and disease in Latin America and in the world has been observed, with an increase in cases of chronic non-communicable diseases. Changes in intestinal microbiota composition can contribute to the development of these diseases and be useful in their management. In this context, the consumption of fermented foods with probiotic properties, such as kefir, stands out due to its gut microbiota-modulating capacity. There is an increasing interest in the commercial use of kefir since it can be marketed as a natural beverage containing health-promoting bacteria and has been gaining international popularity in Latin America. Also the consumption of these drinks in Latin America seems to be even more relevant, given the socioeconomic situation of this population, which highlights the need for disease prevention at the expense of its treatment. In this narrative review, we discuss how kefir may work against obesity, diabetes mellitus, liver disease, cardiovascular disorders, immunity, and neurological disorders. Peptides, bioactive compounds and strains occurring in kefir, can modulate gut microbiota composition, low-grade inflammation and intestinal permeability, which consequently may generate health benefits. Kefir can also impact on the regulation of organism homeostasis, with a direct effect on the gut-brain axis, being a possible strategy for the prevention of metabolic diseases. Further studies are needed to standardize these bioactive compounds and better elucidate the mechanisms linking kefir and intestinal microbiota modulation. However, due to the benefits reported, low cost and ease of preparation, kefir seems to be a promising approach to prevent and manage microbiota-related diseases in Latin America and the rest of the world.

show abstract

“…The colonic fermentation of EPS increases the proportion of the microorganisms belonging to the genera Victivallis, Acidaminococcus, and Comamonas, as well as a substantial decrease in the proportion of enterobacteria. EPS produced by L. paracasei in milk can be considered bioactive compounds because they alter the intestinal microbiome (metabolized in vitro by faecal microbiota producing SCFAs) by enhancing the development of propionic and/or butyric acid, two metabolites that have been linked to a variety of health benefits [127].…”

Section: Kombuchamentioning

confidence: 99%

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

et al. 2021

View full text Add to dashboard Cite

Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.

show abstract

Exopolysaccharides From Lactobacillus paracasei Isolated From Kefir as Potential Bioactive Compounds for Microbiota Modulation

Cited by 31 publications

References 73 publications

Kefir and Its Biological Activities

Kefir and Its Biological Activities

Kefir and Intestinal Microbiota Modulation: Implications in Human Health

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

Contact Info

Product

Resources

About