Genome Sequence of Lacticaseibacillus rhamnosus Strain NCDC610, Isolated from a Traditional Cereal-Based Fermented Milk Product (Raabadi)

Ali, Syed Azmal; Singh, Ashish Kumar; Tomar, Sudhir Kumar; Behare, Pradip

doi:10.1128/mra.00672-21

Cited by 1 publication

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References 17 publications

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“…Understanding the distinguishing characteristics of these species is greatly aided by cutting-edge omics technologies [73]. As a result, it very important to understand the genomics and proteomics profile of lactobacillus probiotics bacteria in order to gain insight into their beneficial properties [74][75][76][77][78][79]. According to Swanson et al [80], guidelines for the minimum viable count of each probiotic strain per gram or milliliter of probiotic products differ in terms of providing probiotic-organism-related health benefits [80].…”

Section: Fermented Dairy Product As a Probiotic Vehiclementioning

confidence: 99%

Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

Kaur

Ali

2022

Fermentation

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Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermented functional food matrix around probiotic bacteria plays an important role in the survival of these strains by buffering and protecting them from intestinal conditions such as low pH, bile acids, and other harsh conditions. On average, cultured dairy products included higher concentrations of lactic acid bacteria, with some products having as much as 109/mL or g. The focus of this review is on fermented dairy foods and associated probiotic products and their mechanisms of action, including their impact on microbiota and regulation of the immune system. First, we discussed whey and whey-based fermented products, as well as the organisms associated with them. Followed by the role of probiotics, fermented-product-mediated modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and reinforcement of gut barrier functions through tight junction. In turn, providing the ample evidence that supports their benefits for gastrointestinal health and related disorders.

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