Probiotic lactic acid bacteria – the fledgling cuckoos of the gut?

Berstad, Arnold; Raa, Jan; Midtvedt, Tore; Valeur, Jørgen

doi:10.3402/mehd.v27.31557

Cited by 15 publications

(12 citation statements)

References 39 publications

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“…Certain strains of widely accepted probiotics have been given generally recognized as safe status (GRAS) by the U.S. Food and Drug Administration, indicating that they are safe to consume with little or no risk to the host (Gallego & Salminen ; Reid, , Thomas, ). In addition to improving the flavor of fermented products, numerous beneficial health effects have been linked to the consumption of probiotics, including maintenance/modulation of a desirable intestinal gut microbiota (Almada et al., ; Berstad, Raa, Midtvedt, & Valeur, ; Parker, Roy, D'Adamo, & Wieland, ; Pereira et al., ) and nutrient metabolism (Hill et al., ).…”

Section: What Are Probiotics?mentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: What Are Probiotics?mentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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“…LAB abundance is sometimes diminished or increased depending on diseases. The central role of LAB within the microbiota, providing antimicrobials, also raises the question of the control of ecological niches, which can be advantageous or not ( Berstad et al, 2016 ; Hegarty et al, 2016 ). Berstad argued that ‘we should stop thinking of LAB as always being friendly.’ Indeed, few data exist on the long-term impact of LAB, considering their possible capacity to destabilize the microbiota, and the “paradox” to use them empirically in multiple pathologies and combined (metabolic, immune, psychological) disorders.…”

Section: General Conclusionmentioning

confidence: 99%

Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective

et al. 2018

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Lactic acid bacteria (LAB) are representative members of multiple ecosystems on earth, displaying dynamic interactions within animal and plant kingdoms in respect with other microbes. This highly heterogeneous phylogenetic group has coevolved with plants, invertebrates, and vertebrates, establishing either mutualism, symbiosis, commensalism, or even parasitism-like behavior with their hosts. Depending on their location and environment conditions, LAB can be dominant or sometimes in minority within ecosystems. Whatever their origins and relative abundance in specific anatomic sites, LAB exhibit multifaceted ecological and functional properties. While some resident LAB permanently inhabit distinct animal mucosal cavities, others are provided by food and may transiently occupy the gastrointestinal tract. It is admitted that the overall gut microbiome has a deep impact on health and diseases. Here, we examined the presence and the physiological role of LAB in the healthy human and several animal microbiome. Moreover, we also highlighted some dysbiotic states and related consequences for health, considering both the resident and the so-called “transionts” microorganisms. Whether LAB-related health effects act collectively or follow a strain-specificity dogma is also addressed. Besides the highly suggested contribution of LAB to interplay with immune, metabolic, and even brain-axis regulation, the possible involvement of LAB in xenobiotic detoxification processes and metal equilibrium is also tackled. Recent technological developments such as functional metagenomics, metabolomics, high-content screening and design in vitro and in vivo experimental models now open new horizons for LAB as markers applied for disease diagnosis, susceptibility, and follow-up. Moreover, identification of general and more specific molecular mechanisms based on antioxidant, antimicrobial, anti-inflammatory, and detoxifying properties of LAB currently extends their selection and promising use, either as probiotics, in traditional and functional foods, for dedicated treatments and mostly for maintenance of normobiosis and homeostasis.

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“…The cDNA (2 µL) was mixed with total primer (10 µmol/L, 2 µL), 2× SYBR Premix Ex Taq II (10 µL), 50× ROX reference dye (0.4 µL; Thermo Fisher Scientific), and double distilled H 2 O (5.6 µL), and PCR (Table 1) was performed in an automatic thermocycler (QuantStudio 6 Flex PCR, Life Technologies, Gaithersburg, MD) for 40 cycles at 94°C for 30 s, 58°C for 30 s, and 72°C for 50 s, followed by 10 min at 75°C. The relative transcription levels of the mRNA were calculated according to the 2 −ΔΔCr formula (Berstad et al, 2016).…”

Section: Total Rna Extraction and Quantitative Real-time Pcr Assaymentioning

confidence: 99%

Lactobacillus plantarum YS2 (yak yogurt Lactobacillus) exhibited an activity to attenuate activated carbon-induced constipation in male Kunming mice

Qian

et al. 2019

Journal of Dairy Science

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The present study investigated the effects of Lactobacillus plantarum YS2 (LP-YS2) that was isolated from yak yogurt on activated carbon-induced constipation in Kunming (KM) mice. The KM mice were orally administered LP-YS2 and reference strain Lactobacillus delbrueckii ssp. bulgaricus. Administration of LP-YS2 [1.0 × 10 9 cfu/kg of body weight (BW)] promoted gastrointestinal peristalsis and reduced the first black stool defecation time (129 min), which clearly defines attenuation of the voiding difficulty in mice with constipation. The LP-YS2 treatment also increased the serum level of motilin (MTL; 178.2 pg/mL), gastrin (69.4 pg/mL), acetylcholine (Ach; 30.1 pg/mL), substance P (SP; 57.6 pg/mL), and vasoactive intestinal peptide (VIP; 53.2 pg/mL) and reduced the somatostatin (SS, 32.6 pg/mL) levels compared with the L. delbrueckii ssp. bulgaricus treatment (MTL, 139.7 pg/mL; gastrin, 43.1 pg/mL; Ach, 15.9 pg/mL; SP, 43.6 pg/mL; VIP, 32.3 pg/mL; SS, 55.1 pg/mL) and the control (MTL, 105.3 pg/mL; gastrin, 26.7 pg/mL; Ach, 9.7 pg/mL; SP, 30.2 pg/mL; VIP, 21.0 pg/mL; SS, 70.5 pg/mL). The LP-YS2 treatment significantly increased the colonic mRNA and protein expression of c-Kit (CD117, cluster of differentiation 117; 2.87 times mRNA expression of the control group), stem cell factor (30.40 times mRNA expression of the control group), and glial cell-derived neurotrophic factor (29.97 times mRNA expression of the control group) in mice with constipation. In addition, LP-YS2 reduced the expression of transient receptor potential vanilloid 1 (0.42 times mRNA expression of the control group) and nitric oxide synthase (0.49 times mRNA expression of the control group) in constipated mice. These results demonstrate that LP-YS2 was able to attenuate the activated carbon-induced constipation in KM mice.

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Probiotic lactic acid bacteria – the fledgling cuckoos of the gut?

Cited by 15 publications

References 39 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective

Lactobacillus plantarum YS2 (yak yogurt Lactobacillus) exhibited an activity to attenuate activated carbon-induced constipation in male Kunming mice

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