Probiotic fermented foods for health benefits

Divya, Jayakumar Beena; Varsha, Kontham Kulangara; Nampoothiri, K. Madhavan; Ismail, Bindhumol; Pandey, Ashok

doi:10.1002/elsc.201100179

Cited by 88 publications

(25 citation statements)

References 122 publications

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“…Various probiotic strains are used in pharmaceuticals such as drops or tablets to prevent or treat intestinal diseases by claiming to exploit the antimicrobial activity of some probiotics [32]. Infectious diarrhea, a major problem in both developing and developed countries, is an intestinal disease in which probiotic therapies are utilized [33]. In addition probiotics might also play an important role in human depressive disorders and may influence brain function and behavior [34].…”

Section: Probioticsmentioning

confidence: 99%

Timely approaches to identify probiotic species of the genus Lactobacillus

et al. 2013

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Over the past decades the use of probiotics in food has increased largely due to the manufacturer’s interest in placing “healthy” food on the market based on the consumer’s ambitions to live healthy. Due to this trend, health benefits of products containing probiotic strains such as lactobacilli are promoted and probiotic strains have been established in many different products with their numbers increasing steadily. Probiotics are used as starter cultures in dairy products such as cheese or yoghurts and in addition they are also utilized in non-dairy products such as fermented vegetables, fermented meat and pharmaceuticals, thereby, covering a large variety of products.To assure quality management, several pheno-, physico- and genotyping methods have been established to unambiguously identify probiotic lactobacilli. These methods are often specific enough to identify the probiotic strains at genus and species levels. However, the probiotic ability is often strain dependent and it is impossible to distinguish strains by basic microbiological methods.Therefore, this review aims to critically summarize and evaluate conventional identification methods for the genus Lactobacillus, complemented by techniques that are currently being developed.

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Section: Probioticsmentioning

confidence: 99%

Timely approaches to identify probiotic species of the genus Lactobacillus

et al. 2013

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“…At present, fermented milks are prominent representatives of probiotic functional food (Beena‐Divya et al . ).…”

Section: Fermented Milks As a Probiotic Carriermentioning

confidence: 97%

“…However, there is still inadequate evidence that probiotics improve human health with regard to specific disorders, such as the eradication of multidrug‐resistant microbes, the treatment of Candida vaginitis and the lowering of cholesterol and blood pressure, and antimutagenic/anticarcinogenic activity, (Saarela ; Beena‐Divya et al . ; Peres et al . ).…”

Section: Probiotics: the Regulation And Stimulation Of The Immune Systemmentioning

confidence: 99%

The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

Santiago-López

Hérnández-Mendoza

Garcı́a

et al. 2015

Int J of Dairy Tech

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Fermented dairy products are commonly used as the most efficient delivery vehicle for probiotics. These foods are well known for promoting the positive health benefits of consuming probiotics. Among their beneficial effects, their immunomodulatory properties have attracted a great deal of interest in recent years. Reports, both in vitro and in vivo, on the beneficial effects of consuming fermented milks containing probiotics have demonstrated the enhancement of various parameters in animal (e.g. rats and mice) and human immune systems, such as the production of cytokines and mediators by antigen‐presenting cells and cellular markers for different cell populations. Hence, the purpose of this review was to provide an overview of the scientific literature concerning the potential of probiotic‐fermented milks to influence the host's immune system, thereby modulating the immune response in a positive fashion.

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“…Tannerella forsythia was previously grown on N-acetyl muramic acid agar [24] Actinomyces naeslundii also requires a specific medium, this being CAMG composed of (g/L) 5-tryptone, 5-yeast extract (Dibico), 5-K 2 HPO 4 , 2-glucose (Jalmek-Científica/ Mexico), and 0.5 mL polysorbate 80, pH 7.5 (±0.1). The development of both microorganisms was carried out in a controlled gas mixture atmosphere at 37°C for 24-48 h.…”

Section: Biological Materialsmentioning

confidence: 99%

Antimicrobial Effect of Lactobacillus reuteri on Cariogenic Bacteria Streptococcus gordonii, Streptococcus mutans, and Periodontal Diseases Actinomyces naeslundii and Tannerella forsythia

Baca-Castañón

Garza-Ramos

Alcázar-Pizaña

et al. 2014

Probiotics & Antimicro. Prot.

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Lactic acid bacteria (LAB) are well known for their beneficial effects on human health in the intestine and immune system; however, there are few studies on the impact they can generate in oral health. The aim of this study was to test and compare in vitro antimicrobial activity of L. reuteri on pathogenic bacteria involved in the formation of dental caries: S. mutans, S. gordonii, and periodontal disease: A. naeslundii and T. forsythia. Also, we determined the growth kinetics of each bacterium involved in this study. Before determining the antimicrobial action of L. reuteri on cariogenic bacteria and periodontal disease, the behavior and cell development time of each pathogenic bacterium were studied. Once the conditions for good cell growth of each of selected pathogens were established according to their metabolic requirements, maximum exponential growth was determined, this being the reference point for analyzing the development or inhibition by LAB using the Kirby Bauer method. Chlorhexidine 0.12 % was positive control. L. reuteri was shown to have an inhibitory effect against S. mutans, followed by T. forsythia and S. gordonii, and a less significant effect against A. naeslundii. Regarding the effect shown by L. reuteri on the two major pathogens, we consider its potential use as a possible functional food in the prevention or treatment of oral diseases.

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Probiotic fermented foods for health benefits

Cited by 88 publications

References 122 publications

Timely approaches to identify probiotic species of the genus Lactobacillus

Timely approaches to identify probiotic species of the genus Lactobacillus

The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

Antimicrobial Effect of Lactobacillus reuteri on Cariogenic Bacteria Streptococcus gordonii, Streptococcus mutans, and Periodontal Diseases Actinomyces naeslundii and Tannerella forsythia

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