Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals

Wang, S.; Hong, Zhu; Lu, Cuihua; Kang, Zhen; Luo, Yangchao; Feng, Lili; Lu, Xiangyi

doi:10.3168/jds.2012-5426

Cited by 101 publications

(60 citation statements)

References 40 publications

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“…122 Fermented milk supplemented with 2 probiotic strains, Bifidobacterium lactis Bi-07 and Lactobacillus acidophilus NCFM, and a prebiotic, isomaltooligosaccharide, administered to healthy adults and mice improved intestinal health as indicated by increases in fecal bifidobacteria and lactobacilli and decreases in enterobacilli. 123 Humoral and cell-mediated immunity have also been improved by the same tested synbiotics in mice. 123 The combination of Lactobacillus acidophilus and ginger extract improved ulcer index, mucus secretion, oxidative stress, and histopathological parameters, when compared with the individual agents, in a gastric ulcer setting in rats.…”

Section: Combinations Of Probiotics/probioticderived Factors and Planmentioning

confidence: 99%

Newly Developed Synbiotics and the Chemotherapy-Damaged Gut

Wang

Bastian

Howarth

2013

J Evid Based Complementary Altern Med

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Mucositis is a common side-effect of cancer chemotherapy and radiotherapy. Features of mucositis include erythema, ulceration, and inflammation of the gastrointestinal tract accompanied by clinical symptoms of abdominal pain and digestive disturbances. New treatment strategies are required. Experimental evidence is accumulating showing therapeutic promise for new nutraceutical agents including probiotic bacteria, probiotic-derived factors, prebiotics, and plant extracts. However, the targeted development of new combinations of these agents (synbiotics) to combat mucositis remains largely unexplored. The current review addresses the potential for these nutraceutical agents to reduce the severity of chemotherapy-damaged mucositis by strategically aligning their underlying mechanism of action with features of mucositis pathogenesis. The potential for certain plant extracts to act as prebiotics, in combination with probiotics or their derived factors, is further investigated. These unique synbiotic formulations could form the basis of a new naturally sourced adjunctive approach to cancer chemotherapy.

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Section: Combinations Of Probiotics/probioticderived Factors and Planmentioning

confidence: 99%

Newly Developed Synbiotics and the Chemotherapy-Damaged Gut

Wang

Bastian

Howarth

2013

J Evid Based Complementary Altern Med

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“…There is also good evidence from a meta-analysis of intervention studies that probiotics can prevent necrotizing enterocolitis, prevent infant sepsis and decrease mortality in preterm neonates with low birth weights especially in Africa, where there is high infant mortality [17]. Fermented milk supplemented with probiotics has been established to improve intestinal health, humoral and cell-mediated immunity and salivary and fecal antibodies [18]. Some evidence suggests that this can lead to reduced incidence or duration of respiratory infections presumably because the priming at the intestinal mucosal level affects the lung's immune response [19].…”

Section: Benefits Of Fermented Milksmentioning

confidence: 99%

Factors that negatively influence consumption of traditionally fermented milk (mursik) among preschool children (1-5 years old) in Kapseret location -Uasin Gishu County, Kenya

Kirui¹,

Nguka²

2017

AJFAND

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Traditionally fermented milks are widely consumed in various countries of sub-Saharan Africa and a number of health benefits to human beings are attributed to them. However, available studies show that children less than 5 years old consume milk mainly as fresh milk or when added to tea or porridge. Therefore, information on consumption of traditionally fermented milk by children is scanty, yet factors hindering its consumption have rarely been studied. The objective of this study was, therefore, to establish factors, which negatively influence consumption of Mursik, a traditionally fermented milk product from the Kenyan Rift Valley, Uasin Gishu County. This will have a positive impact on its consumption and hence increased nutritional status and health among children. The study sought to determine average weekly household mursik production, quantity and the extent of consumption by children less than five years and their association with sociodemographic and economic characteristics of households. A cross-sectional descriptive study involving 383 Kalenjin households was conducted within Kapseret location in August 2013. Structured questionnaires and a focused group discussion (FGD) question guide were the main instruments of data collection. The baseline survey showed that only 32% of households fed their children mursik and they fed a mean quantity of 250 ml per week or 12 kg annually. Education level of respondents (χ 2 = 0.116, P= 0.025), household mursik production levels (χ 2 = 0.1311, P=0.001) and respondents' nutrition knowledge of mursik (χ 2 =0.154, P=0.005) negatively influenced mursik consumption among pre-school children. Results further indicated that although a majority (86.4%) of respondents had average nutrition knowledge of mursik, the application of these nutrition concepts was lacking. This might be due to socio-economic factors, cultural beliefs, attitudes and/or negative perceptions among respondents of mursik consumption by young children. There seems to be urgent need for a well-designed nutrition intervention program, sensitizing mothers and the population in general on the importance of traditionally fermented milk (mursik) for children and as a transition food that is locally available, affordable and culturally acceptable.

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“…Butyrate is preferred by colonic cells over circulatory glucose or glutamine, to obtain up to a 70% of energy needs. Butyrate is an important tumor suppressant molecule formed during fermentation and exerts selective functions in normal and tumor colon cells [24]- [26]. It promotes growth in normal cells, while inhibiting growth in colon tumor cells by promoting apoptosis and suppressing proliferation.…”

Section: Production Of Short Chain Fatty Acids (Scfa)mentioning

confidence: 99%

Chemopreventive Potential of Probiotics and Prebiotics

Sunkata¹,

Herring²,

Walker³

et al. 2014

FNS

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Utilization of probiotics and prebiotics in food products and in the diet supplemental form continues to gain interest because of their health benefits. Cancer is the leading cause of death and strategies for chemoprevention are important to reduce mortality and morbidity. Probiotics are gaining attention to use as preventive agents. Efficacy of their use as chemopreventive agents was established through research. This review focused on the mechanisms of prebiotics and probiotics action against cancer. Benefits of probiotics against cancer are attributed to competitive exclusion of pathogenic bacteria, direct physical binding to carcinogens, altering intestinal environment to modulate the production enzymes, antioxidant activity and immune modulation. Prebiotics are indigestible food components that could promote the growth of probiotics. Chemopreventive properties of prebiotics are due to their production of short chain fatty acids and enhancing the immunity of the host. Anticarcinogenic properties of pre-and probiotics result from a combination of events rather from a single event.

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Fermented milk supplemented with probiotics and prebiotics can effectively alter the intestinal microbiota and immunity of host animals

Cited by 101 publications

References 40 publications

Newly Developed Synbiotics and the Chemotherapy-Damaged Gut

Newly Developed Synbiotics and the Chemotherapy-Damaged Gut

Factors that negatively influence consumption of traditionally fermented milk (mursik) among preschool children (1-5 years old) in Kapseret location -Uasin Gishu County, Kenya

Chemopreventive Potential of Probiotics and Prebiotics

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