Health and nutritional benefits from lactic acid bacteria

Abstract

There are several potential health or nutritional benefits possible from some species of lactic acid bacteria. Among these are: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer, and control of serum cholesterol levels. Some potential benefits may result from growth and action of the bacteria during the manufacture of cultured foods. Some may result from growth and action of certain species of the lactic acid bacteria in the intestinal tract following ingestion of foods containing them. In selecting a culture to produce a specific benefit it is necessary to consider not only the wide variation among species of the lactic acid bacteria but also that among strains within a given species. With the possible exception of improving lactose utilization by persons who are lactose maldigestors, no specific health or nutritional claims can yet be made for the lactic acid bacteria.

Pigs that are divergent in feed efficiency, differ in intestinal enzyme and nutrient transporter gene expression, nutrient digestibility and microbial activity

“…Lactobacilli are of class bacilli and phylum Firmicutes and have been attributed to increased gut function and health (Stewart, 1997). The increased lactobacilli numbers in the caecum suggests improved intestinal health in LRFI pigs and could contribute to the increased efficiency in LRFI pigs, as increased lactobacilli is known to improve the nutritional value of foods and control intestinal infections (Gilliland, 1990). While nutrient absorption across the intestinal wall is the dominant method of nutrient utilisation, the intestinal microflora have an important metabolic function in the fermentation of non-digestible carbohydrates into a final product of VFAs, which can subsequently be used as an energy source.…”

Construction of a combined physical and genetic map of the chromosome of Lactobacillus acidophilus ATCC 4356 and characterization of the rRNA operons

“…The evidence of these beneficial effects has led to the use of a broad range of Lactobacillus species as 'probiotic' bacteria (e.g. Gilliland, 1990;Goldin, 1998;Vaughan et al, 1999;Gorbach, 2000;Rolfe, 2000;Mercenier et al, 2003). Also, in recent years, selected Lactobacillus species have been used as vaccine delivery systems, which can be administered orally and can effectively induce protective immune responses (Mercenier et al, 1996;Wells et al, 1996;Pouwels et al, 2001;Seegers, 2002;Scheppler et al, 2002).…”

Effect of probiotics on clinical, biochemical and instrumental parameters of nonalcoholic fatty liver disease in patients with type 2 diabetes

“…Áåçì³ê-ðîáí³ åêñïåðèìåíòàëüí³ òâàðèíè íàêîïè÷óþòü ó 2 ðàçè á³ëüøå õîëåñòåðèíó â êðîâ³, í³ae òâàðèíè ç³ çâè÷àéíîþ ì³êðîôëîðîþ. Îñòàíí³ åêñêðåòóþòü ç ôåêàë³ÿìè á³ëüøå õîëåñòåðèíó, í³ae áåçì³êðîáí³ òâàðèíè, ³ öå äຠï³äñòàâó ââàaeàòè, ùî êèøêîâà ì³êðîôëîðà ïåðåøêîäaeຠéîãî âñìîêòóâàííþ ç êèøå÷íèêà [6].…”