Specific metabolite production by gut microbiota as a basis for probiotic function

Ross, R. Paul; Mills, Susan; Hill, Colin; Fitzgerald, Gerald F.; Stanton, Catherine

doi:10.1016/j.idairyj.2009.12.003

Cited by 53 publications

(37 citation statements)

References 94 publications

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“…Numerous reports have confirmed the antimicrobial activity of purified bacteriocins in vitro , and evidence for successful prevention of pathogen colonization in vivo is increasing (Corr et al, 2007; Cursino et al, 2006; Millette et al, 2008; Schamberger & Diez-Gonzalez, 2004). These studies support the feasibility of using live bacteriocin-producing organisms as probiotics for consumption to protect individuals against infection by enteric pathogens and to promote overall intestinal health (Corr, Hill, & Gahan, 2009; Dobson, Cotter, Ross, & Hill, 2012; Ross, Mills, Hill, Fitzgerald, & Stanton, 2010). …”

Section: Introductionsupporting

confidence: 53%

Regulation of Bacterial Pathogenesis by Intestinal Short-Chain Fatty Acids

Sun¹,

O’Riordan²

2013

Advances in Applied Microbiology

273

195

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The human gut microbiota is inextricably linked to health and disease. One important function of the commensal organisms living in the intestine is to provide colonization resistance against invading enteric pathogens. Because of the complex nature of the interaction between the microbiota and its host, multiple mechanisms likely contribute to resistance. In this review, we dissect the biological role of short-chain fatty acids (SCFA), which are fermentation end products of the intestinal microbiota, in host–pathogen interactions. SCFA exert an extensive influence on host physiology through nutritional, regulatory, and immunomodulatory functions and can also affect bacterial fitness as a form of acid stress. Moreover, SCFA act as a signal for virulence gene regulation in common enteric pathogens. Taken together, these studies highlight the importance of the chemical environment where the biology of the host, the microbiota, and the pathogen intersects, which provides a basis for designing effective infection prevention and control.

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Section: Introductionsupporting

confidence: 53%

Regulation of Bacterial Pathogenesis by Intestinal Short-Chain Fatty Acids

Sun¹,

O’Riordan²

2013

Advances in Applied Microbiology

273

195

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“…The same research group also demonstrated that oral administration of a recombinant t10, c12 CLA-producing L. paracasei NFBC 338 (containing the single gene for t10, c12 CLA production) resulted in modulation of the fatty acid composition of the host, including significantly higher concentrations of t10, c12 CLA in adipose tissue, which was directly attributable to the presence of the t10, c12 CLA isomerase gene (Rosberg-Cody et al 2011). Such results suggest that CLA producing probiotics in the gut may have far-reaching effects (Ross et al 2010). Altogether these studies validated the biological activity of microbial CLA and placed in evidence the potential role of CLA probiotic micro-organisms leading some authors to suggest that the CLA-producing ability be a probiotic trait (Wall et al 2008).…”

Section: B I O L O G I C a L E F F E C T S O F M I C R O B I A L C L Amentioning

confidence: 93%

“…Moreover, the administration of B. breve was also associated with altered profile of polyunsaturated fatty acid composition of the adipose tissue and large intestine of supplemented mice, which showed higher concentrations of the omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid. Such results suggest that CLA producing probiotics in the gut may have far-reaching effects (Ross et al 2010). The same research group also demonstrated that oral administration of a recombinant t10, c12 CLA-producing L. paracasei NFBC 338 (containing the single gene for t10, c12 CLA production) resulted in modulation of the fatty acid composition of the host, including significantly higher concentrations of t10, c12 CLA in adipose tissue, which was directly attributable to the presence of the t10, c12 CLA isomerase gene (Rosberg-Cody et al 2011).…”

Section: B I O L O G I C a L E F F E C T S O F M I C R O B I A L C L Amentioning

confidence: 96%

Production of conjugated linoleic acid by food‐grade bacteria: A review

Andrade

Ascenção

Gullón

et al. 2012

Int J of Dairy Tech

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Conjugated linoleic acid (CLA) is a group of isomers of linoleic acid (LA) with several potential health benefits which justifies the efforts to obtain foods with enhanced CLA contents. A possible way to obtain CLA‐enriched products is via fermentation as several micro‐organisms, many of which are employed in the manufacture of foods, are known to convert free LA into CLA. However, due to several constraints, the use of CLA‐producing bacteria still remains challenging and continuous efforts are required. This review summarises the current knowledge on microbial CLA production by food‐grade micro‐organisms, its technical issues and limitations, potential applications and bioactivities.

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“…Other active molecules produced are, the polysaccharide A (PSA) which is reported to reduce the production of proinflammatory cytokine levels, neutrophil infiltration, and epithelial cell hyperplasia [59,60] and conjugated linoleic acid (CLA) that modulates the immune system [61,62]. Interestingly, the administration of a Bifidobacterium strain able to produce CLA was shown to induce a modification of the host fatty acid composition [63] indicating the possibility to use the gut microbiota as a lever to modulate lipid metabolism ( Table 1).…”

Section: Metabolic Products Of the Gut Fermentation Processmentioning

confidence: 99%