Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market

Diez-Gutiérrez, Lucía; Vicente, Leire San; Barrón, Luis Javier R.; Villarán, María del Carmen; Chávarri, Marı́a

doi:10.1016/j.jff.2019.103669

Cited by 155 publications

(102 citation statements)

References 143 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…10 6 –10 7 CFU/mL), epithelial adhesion capacity, and antimicrobial activity towards pathogens (FAO and WHO 2006 ). The metabolism of probiotic strains and their by-products, like short-chain fatty acids or gamma-aminobutyric acids, may significantly contribute to the overall health-promoting properties of the final fermented product (Diez-Gutiérrez et al 2020 ). As demonstrated so far, the consumption of fermented products may entail such benefits as reducing obesity (Verón et al 2019 ), ameliorating type 2 diabetes (Li et al 2014 ; Nayak et al 2011 ), modulating immune activity (Filannino et al 2013 ), and stimulating antitumor activity (Ye et al 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

View full text Add to dashboard Cite

The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.

show abstract

Section: Introductionmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

View full text Add to dashboard Cite

show abstract

“…It has been reported that the secondary metabolites of several plants have positive effects on ruminant production and health (Kraszewski et al 2002;Greathead 2003;Cardozo et al 2006;Mirzaei and Venkatesh 2012) comprised of diverse metabolites and mechanisms of actions (Mendel et al 2017); some inhibit the replication of specific pathogenic microorganisms (Jouany and Morgavi 2007), others modify the metabolism confirmed through gene expression (Wang et al 2015) or stimulating the immune response (Priyadarshini et al 2012) or providing nutrients (Mendoza et al 2019;Martínez-Aispuro, Mendoza, Cordero-Mora, et al 2019) with or without nutraceutical properties (Diez-Gutiérrez et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Polyherbal feed additive for lambs: effects on performance, blood biochemistry and biometry

Ortiz

Mendoza

Silva

et al. 2020

Journal of Applied Animal Research

View full text Add to dashboard Cite

An experiment was conducted to evaluate the effect of a polyherbal mixture based on Withania somnifera, Ocimum tenuiflorum, Tinospora cordifolia and Emblica officinalis, on lamb's growth and blood metabolites. Thirty-two lambs (initial body weight BW 25 ± 4.1 kg) were randomly assigned to the treatments which consisted of the polyherbal ImmuPlus at dietary concentrations of 0, 0.1, 0.2 and 0.3% of dry matter (DM) for 60 days. There was a quadratic response to polyherbal in average daily gain (p < 0.01) and feed conversion (p < 0.05). The optimal concentration estimated by regression for maximum ADG was 0.14 ± 0.08% DM of ImmuPlus. Ruminal DM digestibility was not affected but pH was reduced linearly (p < 0.05). Ruminal N-NH3 (p < 0.01) and total VFA concentration showed a quadratic increment (p < 0.05) whereas butyrate proportion was increased linearly (p < 0.05). There was no effect in most blood metabolites related to energy metabolism, but uric acid was linearly reduced (p < 0.01) and bilirubin showed a quadratic decrement (p < 0.05). Mean corpuscular haemoglobin (p < 0.01) increased linearly (p < 0.10), lymphocytes and segmented neutrophils showed a quadratic response (p < 0.01) and platelets showed a linear reduction (linear p < 0.05). The inclusion of ImmuPlus improved the daily gain in finishing lambs and feed efficiency at 0.1% DM without altering blood chemistry and blood biometry.

show abstract

“…Although nowadays there is a significant demand for bioactive components such as probiotics in Western countries, consumers are reluctant to change their dietary habits [ 14 ]. Although in some cases probiotic products were developed by pharmaceutical industry, they have become increasingly popular among the public due to their inclusion in functional foods, generating wider acceptance among consumers [ 15 ]. This suggests that there is great potential for foods that are consumed regularly when they are converted to functional foods [ 14 ], that show better consumer acceptance than pharmacological presentations.…”

Section: Probiotics and The Immune Systemmentioning

confidence: 99%

Probiotic Effects against Virus Infections: New Weapons for an Old War

López-Santamarina

Lamas

Mondragón

et al. 2021

Foods

View full text Add to dashboard Cite

This review aimed to gather the available literature investigating the effects of probiotics against the most common viral infections using in vitro trials in cell lines and in vivo clinical trials in both experimental animals and humans. Probiotics were employed to prevent and reduce symptoms of infections caused by common viruses, especially respiratory tract viruses, but also for viral digestive infections (such as rotavirus, coronavirus, or norovirus) and other viral infections (such as viruses that cause hepatitis, human papillomavirus, human immunodeficiency virus, and herpes simplex virus). Different probiotics have been studied to see their possible effect against the abovementioned viruses, among which different Lactobacillus species, Bifidobacterium, Clostridium, Enterococcus, and Streptococcus can be highlighted. In many cases, mixtures of various probiotic strains were used. Although the results obtained did not show similar results, in most cases, probiotic supplementation improved both barrier and biochemical immune responses, decreased susceptibility to viral infections, and enhanced the effects of concomitant vaccines. Works collected in this review show a beneficial effect of probiotics in the prevention and treatment of different viral infections. We found interesting results related to the prevention of viral infections, reduction of the duration of diseases, and decrease of symptoms.

show abstract

Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market

Cited by 155 publications

References 143 publications

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Polyherbal feed additive for lambs: effects on performance, blood biochemistry and biometry

Probiotic Effects against Virus Infections: New Weapons for an Old War

Contact Info

Product

Resources

About