Celiac therapy by administration of probiotics in food products: a review

Norouzbeigi, Sahar; Vahid-Dastjerdi, Leily; Yekta, Reza Atef; Sohrabvandi, Sara; Zendeboodi, Fatemeh; Mortazavian, Amir Mohammad

doi:10.1016/j.cofs.2020.01.005

Cited by 11 publications

(9 citation statements)

References 41 publications

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“…and Lactobacillus spp. protect the intestinal epithelial cells from gliadin damage [ 60 – 62 ]. Accordingly, it has been suggested that the fecal transplant which can cause an increment in Bifidobacterium spp.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of gut microbiota of iranian patients with celiac disease, non-celiac wheat sensitivity, and irritable bowel syndrome: are there any similarities?

et al. 2023

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Background and aims Individuals with celiac disease (CD), non-celiac wheat sensitivity (NCWS), and irritable bowel syndrome (IBS), show overlapping clinical symptoms and experience gut dysbiosis. A limited number of studies so far compared the gut microbiota among these intestinal conditions. This study aimed to investigate the similarities in the gut microbiota among patients with CD, NCWS, and IBS in comparison to healthy controls (HC). Materials and methods In this prospective study, in total 72 adult subjects, including CD (n = 15), NCWS (n = 12), IBS (n = 30), and HC (n = 15) were recruited. Fecal samples were collected from each individual. A quantitative real-time PCR (qPCR) test using 16S ribosomal RNA was conducted on stool samples to assess the relative abundance of Firmicutes, Bacteroidetes, Bifidobacterium spp., and Lactobacillus spp. Results In all groups, Firmicutes and Lactobacillus spp. had the highest and lowest relative abundance respectively. The phylum Firmicutes had a higher relative abundance in CD patients than other groups. On the other hand, the phylum Bacteroidetes had the highest relative abundance among healthy subjects but the lowest in patients with NCWS. The relative abundance of Bifidobacterium spp. was lower in subjects with CD (P = 0.035) and IBS (P = 0.001) compared to the HCs. Also, the alteration of Firmicutes to Bacteroidetes ratio (F/B ratio) was statistically significant in NCWS and CD patients compared to the HCs (P = 0.05). Conclusion The principal coordinate analysis (PCoA), as a powerful multivariate analysis, suggested that the investigated gut microbial profile of patients with IBS and NCWS share more similarities to the HCs. In contrast, patients with CD had the most dissimilarity compared to the other groups in the context of the studied gut microbiota.

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Section: Discussionmentioning

confidence: 99%

Evaluation of gut microbiota of iranian patients with celiac disease, non-celiac wheat sensitivity, and irritable bowel syndrome: are there any similarities?

et al. 2023

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“…Probiotics amend gluten peptides digestion and thus regulate immune system activity via generation of anti-inflammatory cytokines such as IL 10, IL 11 and thus helps in restoration of healthy intestine. 10 The probable mechanism of action of probiotics has been shown in Figure 1.…”

Section: Probable Mechanism Of Action Of Probioticsmentioning

confidence: 99%

Probiotic supplement and gluten withdrawal in gluten allergy Patients may lead to gluten tolerance: first case report

Kumari

Bansal

Singh³

et al. 2021

Int J Community Med Public Health

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Probiotic species such as lactobacillus and bifidobacteria are known to have a major role in gluten digestion and regulation of proper functioning of gastrointestinal system however these are found to be missing in gluten allergy patients. So, here in this case we aimed to find the effect of probiotic supplementation along with gluten free diet in celiac disease patient. A case of an 8-year-old female child admitted to civil hospital, Faridkot with chief complaints of vomiting, diarrhea, weight loss, retarded growth, and malnutrition was studied. When she first visited the hospital, based on her symptoms, she was advised celiac disease workup and was found to be highly tTG IgA positive (10.62). The subject was shifted to a strict gluten free diet along with probiotic supplementation. The subject was regularly followed up for the period of four and half years in order to find improvement in her symptoms. After 4 years, gluten diet was gradually reintroduced in a phased manner; the patient remained well even on full gluten diet. This may be due to probiotic supplementation to the subject along with gluten free diet. Present case report describes the spontaneous recovery of celiac disease patient after strict adherence to gluten free diet and probiotic supplementation for a specified period. It is suggested that there should be a proper monitoring and detailed evaluation of clinical and histological markers of recovery in a patient after strict adherence to gluten free diet and probiotic supplementation in order to evaluate the possible role of probiotic supplements in the management of CD.

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“…They may improve the human digestive tract through some mechanisms including inhibiting pathogenic growth, competing with the pathogens, obstructing pathogenic adhesion sites, regulating immune system, and interrupting toxin receptors. Probiotics may also exert protective effect on epithelial cells against gliadin-derived allergens (Vanderpool et al, 2008;Orlando et al, 2018;Norouzbeigi et al, 2020b). The incorporation of probiotics and prebiotics into food products can effectively reduce the occurrence of chronic diseases (Shafi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese

Habibi¹,

Lavasani²,

Mortazavian³

et al. 2022

IFRJ

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The present work determined the effect of Bifidobacterium bifidum and Enterococcus faecium incorporation on the qualitative attributes of ultra-filtrated (UF) Feta cheese. The alterations in pH, titratable acidity, proteolysis, and lipolysis were evaluated during 60 days of refrigerated storage. Viable count, optical analysis, and sensory evaluation were also performed on the freshly made cheeses throughout the storage period. Results showed that incorporating B. bifidum and E. faecium, either individually or in combination, significantly decreased the pH values as compared to control. Cheeses incorporated with E. faecium had significantly higher titratable acidity, proteolysis, and lipolysis than the other treatments. Probiotics counts were higher than 106 CFU/g at the end of the storage period. Co-inoculation of both probiotics did not enhance the viability of either. Moreover, the colour of UF Feta cheeses was not influenced by the incorporation of B. bifidum and E. faecium. The other sensory features remained unchanged on the first day of refrigerated storage. Overall, B. bifidum and E. faecium could be promising species for industrial production of probiotic UF Feta cheeses.

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Celiac therapy by administration of probiotics in food products: a review

Cited by 11 publications

References 41 publications

Evaluation of gut microbiota of iranian patients with celiac disease, non-celiac wheat sensitivity, and irritable bowel syndrome: are there any similarities?

Evaluation of gut microbiota of iranian patients with celiac disease, non-celiac wheat sensitivity, and irritable bowel syndrome: are there any similarities?

Probiotic supplement and gluten withdrawal in gluten allergy Patients may lead to gluten tolerance: first case report

Effects of Bifidobacterium bifidum and Enterococcus faecium incorporation on qualitative attributes of Iranian ultra-filtrated Feta cheese

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