Probiotics in Dairy Products

Oh, Sejong

doi:10.1007/978-3-319-23177-8_9

Cited by 5 publications

(3 citation statements)

References 42 publications

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“…Although other microorganisms are used in fermented dairy products, LAB has a greater place. The main dairy products in which LAB are used fermented milk, yogurt, infant formula, cheese, butter and cream, and ice cream [ 25 , 26 ]. In general, dairy products are considered primary dietary sources for LABs as probiotics which can be found naturally or added afterwards [ 27 ].…”

Section: Importance Of Labs In Dairy Foods In Terms Of Healthmentioning

confidence: 99%

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Ağagündüz

Yılmaz

Şahin

et al. 2021

Foods

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Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food–gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut–brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.

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Section: Importance Of Labs In Dairy Foods In Terms Of Healthmentioning

confidence: 99%

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Ağagündüz

Yılmaz

Şahin

et al. 2021

Foods

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“…In recent years, some studies on the “gut–brain axis” and “gut–liver axis” have shown that probiotics can prevent and cure diseases by promoting two-way communication between the intestine and other organs [ 2 , 3 ]. Probiotics such as Lacticaseibacillus rhamnosus , Lactiplantibacillus plantarum , Lactobacillus acidophilus , and L. casei are routinely employed in dairy products [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Quantitative PCR Assays for the Strain-Specific Identification and Enumeration of Probiotic Strain Lacticaseibacillus rhamnosus X253

Zhao

Zhang²,

Liu

et al. 2022

Foods

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Probiotics are universally recognized for their health benefits, despite the fact that their effects depend on the strain. Identification and enumeration of probiotic strains are required prior to evaluating their effectiveness. Lacticaseibacillus rhamnosus X253 is a potential probiotic strain with antioxidant capacity. Comparative genomics and single nucleotide polymorphisms (SNPs) were used to identify a strain-specific locus within the holA gene for strain X253 that was distinct in 30 different L. rhamnosus strains. Using quantitative PCR, the primers and probe designed for the locus were able to distinguish L. rhamnosus X253 from the other 20 probiotic strains. The chosen locus remained stable over 19 generations. The sensitivity of the assay was 0.2 pg genomic DNA of L. rhamnosus X253, or 103 cfu/mL bacteria of this strain. In terms of repeatability and reproducibility, relative standard deviations (RSD) were less than 1% and 3%, respectively. Additionally, this assay achieved accurate enumerations of L. rhamnosus X253 in spiked milk and complex powder samples. The strain-specific assay could be used for quality control and compliance assessment of dairy products.

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“…In industrial food processing, LAB encounter severe osmotic stresses during processing of various dairy products, including cheese, and during the fermentation of other products, such as meat (Ho, Stanton‐Cook, Beatson, Bansal, & Turner, 2016). For instance, during the processing of certain cheeses, salt concentrations can be as high as 2.8%, which can suddenly increase osmolality and harm cells, thus reducing cell viability by up to 46% (Oh, 2015). To tolerate such changes, probiotics have evolved systems to protect against osmotic stress.…”

Section: Environmental Stressesmentioning

confidence: 99%

Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses

Mbye

Baig

AbuQamar

et al. 2020

Comp Rev Food Sci Food Safe

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Probiotics are defined as live microorganisms that improve the health of the host when administered in adequate quantities. Nonetheless, probiotics encounter extreme environmental conditions during food processing or along the gastrointestinal tract. This review discusses different environmental stresses that affect probiotics during food preparation, storage, and along the alimentary canal, including high temperature, low temperature, low and alkaline pH, oxidative stress, high hydrostatic pressure, osmotic pressure, and starvation. The understanding of how probiotics deal with environmental stress and thrive provides useful information to guide the selection of the strains with enhanced performance in specific situations, in food processing or during gastrointestinal transit. In most cases, multiple biological functions are affected upon exposure of the cell to environmental stress. Sensing of sublethal environmental stress can allow for adaptation processes to occur, which can include alterations in the expression of specific proteins.

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Probiotics in Dairy Products

Cited by 5 publications

References 42 publications

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Quantitative PCR Assays for the Strain-Specific Identification and Enumeration of Probiotic Strain Lacticaseibacillus rhamnosus X253

Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses

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