Constipation anti-aging effects by dairy-based lactic acid
                    bacteria

Jaafar, Mohamad Hafis; Xu, Pei; Mageswaran, Uma-Mageswary; Balasubramaniam, Shandra-Devi; Solayappan, Maheswaran; Woon, Jia-Jie; Teh, Cindy Shuan-Ju; Todorov, Svetoslav Dimitrov; Park, Yong-Ha; Liu, Guoxia; Liong, Min-Tze

doi:10.5187/jast.2023.e93

Cited by 4 publications

(2 citation statements)

References 75 publications

(96 reference statements)

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“…Many of these amino acids can participate in several metabolic pathways involving amino acids, carbohydrates, and nucleotides [69,70]. Threonine could stand out among the amino acids detected at 48 h of fermentation because it is essential in maintaining mucosal integrity and barrier function by supporting mucin secretion [71].…”

Section: Discussionmentioning

confidence: 99%

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

Araújo,

de Albuquerque,

Sampaio

et al. 2024

Foods

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This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested fermented fruit co-products increased the relative abundance of beneficial bacterial groups while overall decreasing or maintaining the relative abundance of non-beneficial bacterial groups, suggesting selective stimulatory effects on beneficial bacterial intestinal populations. The fermented co-products stimulated microbial metabolic activity due to decreased pH, sugar consumption, short-chain fatty acid production, phenolic compound and metabolic profile alteration, and high antioxidant capacity during fecal fermentation. Acerola and guava co-products have high nutritional value and bioactive compounds whose fermentation with probiotics improves their potential functionalities. The results show that fermented fruit co-products could induce beneficial changes in the relative abundance of several bacterial groups as well as in the metabolic activity of the human intestinal microbiota. These results highlight their potential as novel and circular candidates for use as synbiotic ingredients.

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Section: Discussionmentioning

confidence: 99%

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

Araújo,

de Albuquerque,

Sampaio

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…2,7 Probiotics are live microbiota that provide health benefits to the host by maintaining the homeostasis of the intestinal microbiota and the immune system and possessing antiinflammatory and anti-aging properties in human and animal. [8][9][10][11][12][13][14][15][16][17][18] Recent studies have shown that Lacticaseibacillus rhamnosus species are probiotics, a type of intestinal bacteria, and have been reported to provide various biological activi-ties: 19 anti-inflammatory, 20 anti-obesity, 21 immune modulation, 22 gut health (IBD and IBS), [23][24][25] and cholesterol level reduction. In addition, the Lacticaseibacillus rhamnosus IDCC3201 strain used in our study was isolated from infant feces, and it has been confirmed to be 18 anti-allergic, 26 antiinflammatory, anti-pathogenic, 19 and immunomodulatory.…”

Section: Introductionmentioning

confidence: 99%