Health Benefits of Exopolysaccharides in Fermented Foods

Nampoothiri, K. Madhavan; Beena, Divya Jayakumar; Vasanthakumari, D.S.; Ismail, Bindhumol

doi:10.1016/b978-0-12-802309-9.00003-0

Cited by 17 publications

(18 citation statements)

References 48 publications

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“…During the fermentation process, a wide range of peptides are released by proteolysis from caseins and whey proteins, some of them with bioactive effects, like blood pressure lowering or thrombin inhibition [ 89 ]. Furthermore, a cholesterol lowering effect has been described in relation to exopolysaccharide-producing bacteria during fermentation, which results in increased synthesis of bile acids from cholesterol, decreasing the circulating level of cholesterol [ 90 ]. Other proposed mechanisms are the assimilation of cholesterol by bacterial cells, also resulting in reduced absorption of exogenous cholesterol in the small intestine, or the conversion of cholesterol to coprostanol [ 91 ].…”

Section: Discussionmentioning

confidence: 99%

Fermented Food and Non-Communicable Chronic Diseases: A Review

et al. 2018

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Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT) investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake. The strongest evidence for a beneficial effect was for yoghurt on risk factors of type 2 diabetes. Although mechanisms explaining this association have not been validated, an increased bioavailability of insulinotropic amino acids and peptides as well as the bacterial biosynthesis of vitamins, in particular vitamin K2, might contribute to this beneficial effect. However, the heterogeneity in the design of the studies and the investigated foods impedes a definitive assessment of these associations. The literature on fermented plants is characterized by a wealth of in vitro data, whose positive results are not corroborated in humans due to the absence of RCTs. Finally, none of the RCTs were specifically designed to address the impact of food fermentation on health. This question should be addressed in future human studies.

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Section: Discussionmentioning

confidence: 99%

Fermented Food and Non-Communicable Chronic Diseases: A Review

et al. 2018

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“…EPS can also act as fermentable substrates increasing the number of gut microorganisms that can deconjugate bile acids. The subsequent decrease in bile acid reabsorption could result in the synthesis of new bile acids from cholesterol by the liver, thereby decreasing the level of circulating cholesterol (Nampoothiri et al, 2017). However, in the present study the excretion of fecal bile acids increased in mice fed HFD and the administration of the EPS-producing bifidobacteria IPLA R1 strain did not exert any additional effect.…”

Section: Discussionmentioning

confidence: 99%

Functional Effects of EPS-Producing Bifidobacterium Administration on Energy Metabolic Alterations of Diet-Induced Obese Mice

et al. 2019

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Obesity has been recognized by the World Health Organization as a global epidemic. The gut microbiota is considered as a factor involved in the regulation of numerous metabolic pathways by impacting several functions of the host. It has been suggested that probiotics can modulate host gene expression and metabolism, and thereby positively influence host adipose tissue development and obesity related-metabolic disorders. The aim of the present work was to evaluate the effect of an exopolysaccharide (EPS)-producing Bifidobacterium strain on host glucose and lipid metabolism and the gut microbial composition in a short-term diet-induced obesity (DIO) in mice. C57BL/6J male mice were randomly divided into three groups: a control group that received control standard diet, a group fed a high-fat diet (HF), and a group fed HF supplemented with Bifidobacterium animalis IPLA R1. Fasting serum insulin as well as triglycerides accumulation in the liver were significantly reduced in the group receiving B. animalis IPLA R1. The treatment with the EPS-producing B. animalis IPLA R1 tended to down-regulate the expression of host genes involved in the hepatic synthesis of fatty acids which was concomitant with an upregulation in the expression of genes related with fatty acid oxidation. B. animalis IPLA R1 not only promoted the increase of Bifidobacterium but also the levels of Bacteroides-Prevotella . Our data indicate that the EPS-producing Bifidobacterium IPLA R1 strain may have beneficial effects in metabolic disorders associated with obesity, by modulating the gut microbiota composition and promoting changes in lipids metabolism and glucose homeostasis.

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“…LAB can also produce exopolysaccharides (EPSs) with potential cholesterol-lowering, antidiabetic, antioxidant, and immunomodulatory properties (Nampoothiri et al . 2017 ; Şanlier, Gökcen and Sezgin 2019 ). Several LAB produce B-group vitamins during fermentation and can effectively increase vitamin levels (LeBlanc et al .…”

Section: Fermented Foods Probiotic Lab and Functional Foodsmentioning

confidence: 99%

The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

Filippis

Pasolli

2020

FEMS Microbiology Reviews

167

108

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Abstract Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut, although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for their potential beneficial effects, which we review in this article. They are also an important source of LAB, which are ingested daily upon FF consumption. In this review, we describe the diversity of LAB and their occurrence in food as well as the gut microbiome. We discuss the opportunities to study LAB diversity and functional properties by considering the availability of both genomic and metagenomic data in public repositories, as well as the different latest computational tools for data analysis. In addition, we discuss the role of LAB as potential probiotics by reporting the prevalence of key genomic features in public genomes and by surveying the outcomes of LAB use in clinical trials involving human subjects. Finally, we highlight the need for further studies aimed at improving our knowledge of the link between LAB-fermented foods and the human gut from the perspective of health promotion.

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Health Benefits of Exopolysaccharides in Fermented Foods

Cited by 17 publications

References 48 publications

Fermented Food and Non-Communicable Chronic Diseases: A Review

Fermented Food and Non-Communicable Chronic Diseases: A Review

Functional Effects of EPS-Producing Bifidobacterium Administration on Energy Metabolic Alterations of Diet-Induced Obese Mice

The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

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