Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion <i>ex vivo</i>

Martinović, Aleksandra; Brede, Mona Elise; Vegarud, Gerd Elisabeth; Østlie, Hilde Marit; Narvhus, Judith; Skeie, Siv

doi:10.1111/lam.12561

Cited by 7 publications

(4 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Notably, B. mongoliense has been reported as a member of the microbiota of many ripened cheeses 11 , thus representing an obvious candidate to test the hypothesis of human colonization vectored by bovine milk-based cheese products 31,32 .…”

Section: Resultsmentioning

confidence: 99%

Colonization of the human gut by bovine bacteria present in Parmesan cheese

Milani

Duranti

Napoli³

et al. 2019

Nat Commun

View full text Add to dashboard Cite

The abilities of certain microorganisms to be transferred across the food production chain, persist in the final product and, potentially, colonize the human gut are poorly understood. Here, we provide strain-level evidence supporting that dairy cattle-associated bacteria can be transferred to the human gut via consumption of Parmesan cheese. We characterize the microbial communities in samples taken from five different locations across the Parmesan cheese production chain, confirming that the final product contains microorganisms derived from cattle gut, milk, and the nearby environment. In addition, we carry out a human pilot study showing that Bifidobacterium mongoliense strains from cheese can transiently colonize the human gut, a process that can be enhanced by cow milk consumption.

show abstract

Section: Resultsmentioning

confidence: 99%

Colonization of the human gut by bovine bacteria present in Parmesan cheese

Milani

Duranti

Napoli³

et al. 2019

Nat Commun

View full text Add to dashboard Cite

show abstract

“…These conditions facilitate survivability of probiotic strains and tolerance to the low pH conditions encountered during gastric transit (Karimi et al, 2011). Utilization of probiotics has been optimized in several cheese varieties such as Cheddar, Gouda, Camembert, Cottage type, white-brined, and traditional cheeses, among others (Araujo et al, 2012; Giraffa, 2012; Martinovic et al, 2016; Oh et al, 2016). Kefir is another milk-fermented product that has health promoting bacteria (Prado et al, 2015).…”

Section: Biofunctional Foodsmentioning

confidence: 99%

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

et al. 2017

View full text Add to dashboard Cite

Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.

show abstract

“…Studies led by Martinovic et al (2016) obtained results regarding the reduction in the count of Lactobacillus sp. and Propionibacterium sp.…”

Section: Resultsmentioning

confidence: 99%

Avaliação da influência do teor de gordura sobre a cultura protossimbiótica de iogurte grego

et al. 2021

View full text Add to dashboard Cite

Iogurtes grego apresentam concentrações elevadas de proteínas e gorduras o que resulta em um aumento constante de seu consumo no mercado brasileiro. Um produto com maiores teores nutricionais permite que este tenha maior valor agregado, o que gera um aumento de interesse por parte dos laticínios brasileiros. Assim, este trabalho objetivou avaliar a influência da concentração mais alta de lipídeos e a presença de corantes e aromatizantes sob a contagem de bactérias ácido láticas (BAL) utilizando marcas distintas de iogurte grego. Os resultados obtidos mostraram a variação de acidez titulável e crescimento de BAL das amostras utilizadas. A amostra T1 apresentou menor crescimento microbiano (1x103 UFC/g) e maior teor de gordura total (6,7%) em comparação às demais. Observou-se variação entre as marcas no que diz respeito à contagem de BAL (p<0,05), mostrando variação entre os produtos dos distintos laticínios amostrados. No que diz respeito à presença ou não de corantes e aromatizantes, não se observou diferença (p>0,05) entre os produtos amostrados. A implementação de uma legislação própria para o produto culminaria na padronização e, possivelmente, melhora na qualidade global de iogurtes gregos comercializados no país.

show abstract

Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo

Cited by 7 publications

References 34 publications

Colonization of the human gut by bovine bacteria present in Parmesan cheese

Colonization of the human gut by bovine bacteria present in Parmesan cheese

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

Avaliação da influência do teor de gordura sobre a cultura protossimbiótica de iogurte grego

Contact Info

Product

Resources

About