Associations of Probiotic Fermented Milk (PFM) and Yogurt Consumption with Bifidobacterium and Lactobacillus Components of the Gut Microbiota in Healthy Adults

Redondo-Useros, Noemí; Gheorghe, Alina; Díaz-Prieto, Ligia E.; Villavisencio, Brenda; Marcos, Ascensión; Nova, Esther

doi:10.3390/nu11030651

Cited by 38 publications

(42 citation statements)

References 60 publications

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“…Growth of Bifidobacterium spp. was minor, but statistically significant as those bacteria inhibit proliferation of pathogens by production of organic acids [42]. Moreover, decrease in a population of C. histolyticum could be observed.…”

Section: The Influence Of Polyphenol Compounds Contained In Tea On Inmentioning

confidence: 89%

The Influence of Polyphenol Compounds on Human Gastrointestinal Tract Microbiota

et al. 2020

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Polyphenols form a diverse group of compounds containing at least two hydroxyl groups in their chemical structure. Because of the common presence in plant kingdom, polyphenols are considered a significant component of food and an important group of compounds with antioxidant properties. The absorption of polyphenols present in food depends mostly on the activity of intestinal microflora. However, little is known about the processes and interactions responsible for such phenomenon in guts ecosystem. There are only few available publications that examine the effect on polyphenols on intestinal microbiota. Therefore, this work will focus on describing the relationship between polyphenol compounds present in food and bacteria colonizing the intestines, their mechanism, and impact on human’s health.

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Section: The Influence Of Polyphenol Compounds Contained In Tea On Inmentioning

confidence: 89%

The Influence of Polyphenol Compounds on Human Gastrointestinal Tract Microbiota

et al. 2020

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“…This is an observational study based on a convenience sub-sample from the ALMICROBHOL study population [ 27 ]. Two hundred and sixty-one adults between 25 and 50 years, and with a BMI between 18.5 and 35 kg/m 2 , participated in the later project.…”

Section: Methodsmentioning

confidence: 99%

Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

et al. 2020

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Fermented alcoholic drinks’ contribution to the gut microbiota composition is mostly unknown. However, intestinal microorganisms can use compounds present in beer. This work explored the associations between moderate consumption of beer, microbiota composition, and short chain fatty acid (SCFA) profile. Seventy eight subjects were selected from a 261 healthy adult cohort on the basis of their alcohol consumption pattern. Two groups were compared: (1) abstainers or occasional consumption (ABS) (n = 44; <1.5 alcohol g/day), and (2) beer consumption ≥70% of total alcohol (BEER) (n = 34; 200 to 600 mL 5% vol. beer/day; <15 mL 13% vol. wine/day; <15 mL 40% vol. spirits/day). Gut microbiota composition (16S rRNA gene sequencing) and SCFA concentration were analyzed in fecal samples. No differences were found in α and β diversity between groups. The relative abundance of gut bacteria showed that Clostridiaceae was lower (p = 0.009), while Blautia and Pseudobutyrivibrio were higher (p = 0.044 and p = 0.037, respectively) in BEER versus ABS. In addition, Alkaliphilus, in men, showed lower abundance in BEER than in ABS (p = 0.025). Butyric acid was higher in BEER than in ABS (p = 0.032), and correlated with Pseudobutyrivibrio abundance. In conclusion, the changes observed in a few taxa, and the higher butyric acid concentration in consumers versus non-consumers of beer, suggest a potentially beneficial effect of moderate beer consumption on intestinal health.

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“…Besides, B. animalis subsp lactis added to yoghurt products, was found to be increased in the yoghurt consumer group of the TwinsUK cohort. Both bacterial species/subspecies are used in the making of fermented milk products and were found to be increased in the gut of yoghurt consumers in several other observational studies [19,20]. Yet, the B. animalis subsp lactis observation was not replicated in the LifeLines-DEEP cohort, potentially indicating that dairy products consumed by participants of in the LifeLines-DEEP cohort were less enriched in B. animalis subsp lactis.…”

Section: Discussionmentioning

confidence: 89%

“…For instance, Zhernakova et al, found a positive association between the frequency of a speci c fermented milk product consumption and gut microbiota diversity in a population of over 1000 subjects [18]. Furthermore, study of 260 volunteers revealed that those consuming yoghurt presented elevated levels of S. thermophilus in their gut while an increase in Bi dobacterium species was observed in Bi dobacterium-containing fermented milk consumers [19]. Finally, using a targeted approach Suzuki et al described that yoghurt and fermented dairy products consumption in 250 young Japanese adults was associated with increased levels of Lactobacillus and decreased Staphylococcus [20].…”

Section: Introductionmentioning

confidence: 99%

Yoghurt Consumption is Associated With Transient Changes in the Composition of the Human Gut Microbiome

Roy

Kurilshikov

Leeming

et al. 2020

Preprint

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Background: Yoghurt contains live bacteria that could contribute via modulation of the gut microbiota to its reported beneficial effects such as reduced body weight gain and lower incidence of type 2 diabetes. To date, the association between yoghurt consumption and the composition of the gut microbiota is underexplored. Here we used clinical variables, metabolomics, 16S rRNA and shotgun metagenomic sequencing data collected on over 1000 predominantly female UK twins to define the link between the gut microbiota and yoghurt-associated health benefits. Results: According to food frequency questionnaires (FFQ), 73% of subjects consumed yoghurt. Consumers presented a healthier diet pattern (healthy eating index: beta = 2.17±0.34; P = 2.72x10-10) and improved metabolic health characterised by reduced visceral fat (beta = -28.18±11.71 g; P = 0.01). According to 16S rRNA gene analyses and whole shotgun metagenomic sequencing approach consistent taxonomic variations were observed with yoghurt consumption. More specifically, we identified higher abundance of species used as yoghurt starters Streptococcus thermophilus (beta = 0.41±0.051; P = 6.14x10-12) and sometimes added Bifidobacterium animalis subsp. lactis (beta = 0.30±0.052; P = 1.49x10-8) in the gut of yoghurt consumers. Replication in 1103 volunteers from the LifeLines-DEEP cohort confirmed the increase of S. thermophilus among yoghurt consumers. Using food records collected the day prior to faecal sampling we showed that increase in these two yoghurt bacteria could be transient. Metabolomics analysis revealed that B. animalis subsp. lactis was associated with 13 faecal metabolites including a 3-hydroxyoctanoic acid, known to be involved in the regulation of gut inflammation.Conclusions: Yoghurt consumption is associated with reduced visceral fat mass and changes in gut microbiome including transient increase of yoghurt-contained species (i.e. S. thermophilus and B. lactis).

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Associations of Probiotic Fermented Milk (PFM) and Yogurt Consumption with Bifidobacterium and Lactobacillus Components of the Gut Microbiota in Healthy Adults

Cited by 38 publications

References 60 publications

The Influence of Polyphenol Compounds on Human Gastrointestinal Tract Microbiota

The Influence of Polyphenol Compounds on Human Gastrointestinal Tract Microbiota

Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

Yoghurt Consumption is Associated With Transient Changes in the Composition of the Human Gut Microbiome

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