Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

Mathur, Harsh; Beresford, Tom; Cotter, Paul D.

doi:10.3390/nu12061679

Cited by 243 publications

(140 citation statements)

References 115 publications

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“…This suggests the presence of Lactobacillus to be in tandem with this feature. As reported earlier [19], these NFM products of India are dominated by lactic acid bacterial groups, which in general are considered as bene cial microorganisms [39]. Naturally fermented milk products are known to a good source of health-promoting probiotic bacteria [23,40].…”

Section: Discussionmentioning

confidence: 89%

Metagenome gene prediction of naturally fermented milk products of India using PICRUSt2 and Piphillin

Tamang

Shangpliang

Rai

2020

Preprint

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Background: Naturally fermented milk (NFM) products are popular food delicacies in Indian states of Sikkim and Arunachal Pradesh. Bacterial communities in these NFM products of India were previously analysed by high-throughput sequence method. However, predictive gene functionality of NFM products of India has not been studied. In this study, raw sequences of NFM products of Sikkim and Arunachal Pradesh were accessed from NCBI database server. PICRUSt2 and Piphillin tools were applied to study microbial functional gene prediction in combination with the commonly used error-corrected denoising programs like DADA2 and Deblur.Results: Significant functional hits were observed from the Piphillin analysis which included some interesting pathways including GABAergic synapse, glutamatergic synapse and serotonergic synapse, which are known to be probiotic-related, among others that are absent in PICRUSt2 analysis. This study also showed the negative correlation of lactic acid bacteria (LAB) members (Lactococcus, Lactobacillus, Leuconostoc) with most of the disease-related functions, which were on the other hand, positively correlated with unwanted contaminants like Staphylococcus, Bacillus and Pseudomonas.Conclusion: The study explored the potential of microbial functional gene prediction using PICRUSt2 and Piphillin software, and indicated the significance of the presence of LAB in these NFM products of India. Since most LAB members are known to be potential health-promoting bacteria, their negative correlation to many of the disease-related functions also indicates their role in combatting unwanted potential contaminants.

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Section: Discussionmentioning

confidence: 89%

Metagenome gene prediction of naturally fermented milk products of India using PICRUSt2 and Piphillin

Tamang

Shangpliang

Rai

2020

Preprint

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“…In comparison to commercial ACE-inhibitors, the ACE-inhibitory effect produced by the Lactobacillus helveticus fermentates [54] was relatively low, but the fermented milk reduced the conversion of angiotensin I to angiotensin II [55]. The common blood pressure lowering medicine, captopril, has an IC50 of 0.015 lM [56], and is twenty times more active than the most active ACE-inhibitory peptides of milk proteins.…”

Section: Discussionmentioning

confidence: 99%

FermFooDb: A database of bioactive peptides derived from fermented foods

Chaudhary

Bhalla

Patiyal

et al. 2021

Heliyon

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These foods are sources of probiotic organisms and bioactive peptides, various amino acids, enzymes etc. that provides numerous health benefits. FermFooDb (https://webs.iiitd.edu.in/raghava/fermfoodb/) is a manually curated database of bioactive peptides derived from wide range of foods that maintain comprehensive information about peptides and process of fermentation. This database comprises of 2205 entries with following major fields, peptide sequence, Mass and IC50, food source, functional activity, fermentation conditions, starter culture, testing conditions of sequences in vitro or in vivo, type of model and method of analysis. The bioactive peptides in our database have wide range of therapeutic potentials that includes antihypertensive, ACE-inhibitory, antioxidant, antimicrobial, immunomodulatory and cholesterol lowering peptides. These bioactive peptides were derived from different types of fermented foods that include milk, cheese, yogurt, wheat and rice. Numerous, web-based tools have been integrated to retrieve data, peptide mapping of proteins, similarity search and multiple-sequence alignment. This database will be useful for the food industry and researchers to explore full therapeutic potential of fermented foods from specific cultures.

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“…In addition, consumers have been consuming fermented food and beverages for a very long time, being aware that, in the process, they are ingesting billions of living cells of specific microorganisms or/and the metabolic products of these microorganisms without fear for their health and safety [22,65,66]. This fact highlights the resilience of consuming fermented food through time and encourages researchers to continue their never-ending efforts to document the microflora of fermented food and find antimicrobial compounds that may be naturally present in such food [67].…”

Section: Industrial and Artisan Fermentations 21 Microbiology Of Fementioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Foods

140

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Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.

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Health Benefits of Lactic Acid Bacteria (LAB) Fermentates

Cited by 243 publications

References 115 publications

Metagenome gene prediction of naturally fermented milk products of India using PICRUSt2 and Piphillin

Metagenome gene prediction of naturally fermented milk products of India using PICRUSt2 and Piphillin

FermFooDb: A database of bioactive peptides derived from fermented foods

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

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