The globalization of intestinal microbiota

Abstract

Many microorganisms reside in human mucosa, specifically in the gut. There are many sources of the microorganisms that colonize our gut, and these sources are mainly environmental. Indeed, food is a major source of bacteria and viruses. Food also modifies the equilibrium of microorganisms in our gut, with vegetables favoring a wider diversity. The increasing role of industrial food in our alimentation is generating a globalization of our gut microbiota that may influence our health and aid the diffusion of clonal bacteria.

Comparative meta-analysis of the effect of Lactobacillus species on weight gain in humans and animals

“…Food is a source of bacteria and viruses and changes in patterns of food consumption result in differences in human gut flora among different groups of people [36,37]. As a result, it is necessary to further investigate the effects of routinely adding high amounts of bacteria in food [38].…”

Microbiota, Disease, and Back to Health: A Metastable Journey

“…Not surprisingly, changes in the composition of the intestinal microbiota have been linked to diverse, complex diseases including IBD (encompassing Crohn’s disease and ulcerative colitis), metabolic disease, type 1 diabetes mellitus, allergy, asthma, and neurologic and cardiovascular disease (28, 29). Some have hypothesized that environmental “flatteners” derived from the forces of globalization, such as extensive antibiotic use, changes in the food supply, and the increased intermixing of humans across international borders, may result in major ecological disruptions in the commensal microbiota that contribute to the development of such diseases (30). Despite the growing number of reports linking alterations in the microbiota to inflammatory disease, it remains to be established whether these are primary or secondary events.…”

Rapid and Accurate Bacterial Identification in Probiotics and Yoghurts by MALDI‐TOF Mass Spectrometry

“…Food is a major source of bacteria and viruses, and it modifies the microbial balance in the intestine (Raoult 2010). Probiotic bacterial strains used in dairy products are mostly lactic acid bacteria (LAB) and in the United States, probiotic‐containing products contain Bifidobacterium spp., Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus casei , Lactobacillus bulgaricus, and Lactobacillus acidophilus (Saulnier and others 2009).…”