Probiotics, prebiotics and gut health

Vuyst, Luc De; Avonts, Lazlo; Makras, Lefteris

doi:10.1533/9781855739017.3.416

Cited by 23 publications

(14 citation statements)

References 260 publications

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“…Specific members of LAB, in particular lactobacilli, are found as natural commensal inhabitants of the colon, the oral cavity, and the female urogenital tract of animals and humans. Certain strains are considered as probiotics to offer a number of benefits to general health and well being (De Vuyst, Avonts, & Makras, 2004;Salminen & von Wright, 1998).…”

Section: Introductionmentioning

confidence: 99%

Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations

Vuyst

Tsakalidou

2008

International Dairy Journal

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Section: Introductionmentioning

confidence: 99%

Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations

Vuyst

Tsakalidou

2008

International Dairy Journal

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“…They benefit the health of the host by balancing the intestinal microbiota, by fermenting oligosaccharides that are not digested neither absorbed in the upper gastrointestinal tract, and by displaying adverse effects on other bacteria. Numerous studies report on the inhibition of a wide range of pathogenic microorganisms by bifidobacteria either in vitro or in vivo, including Escherichia coli, Salmonella, and rotavirus (De Vuyst, Avonts, & Makras, 2004;Servin, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Several mechanisms have been suggested for the inhibitory action of bifidobacteria towards Gram-negative pathogens, including a decrease of the local pH by the production of organic acids, the inhibitory action of undissociated organic acid molecules, the competition for nutrients, the competition for adhesion sites, the stimulation of the host's immunity, and the production of specific antibacterial substances (Ballongue, 1998;De Vuyst et al, 2004;Fuller, 1989). Organic acids, in particular acetic acid and lactic acid, have a strong inhibitory effect against Gram-negative bacteria, however, only few authors suggest that the production of organic acids is the sole factor responsible for the antagonistic activity of bifidobacteria (Fooks & Gibson, 2002Ibrahim & Bezkorovainy, 1993).…”

Section: Introductionmentioning

confidence: 99%

The in vitro inhibition of Gram-negative pathogenic bacteria by bifidobacteria is caused by the production of organic acids

Makras

Vuyst

2006

International Dairy Journal

114

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“…However, certain strains of LAB are further known to produce bioactive molecules such as ethanol, formic acid, fatty acids, hydrogen peroxide, diacetyl, reuterin, and reutericyclin. Many strains also produce bacteriocins and bacteriocin-like molecules that display antibacterial activity (De Vuyst et al, 2004). Besides the production of bacteriocins, some LAB are able to synthesize other antimicrobial peptides that may also contribute to food preservation and safety (De Vuyst and Leroy, 2007).…”

Section: Introductionmentioning

confidence: 99%

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Hauka

Selim

El-Sawah

et al. 2014

Journal of Agricultural Chemistry and Biotechnology

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Organic acids production and antimicrobial activities of Lactobacillus acidophilus KF724889, Lactobacillus casei KF724890 and Streptococcus thermophilus KF724886, KF724887 and KF724888 strains, which isolated from dairy products as probiotics were screened. Eleven organic acids were detected in the different LAB filtrates, acetic, ascorbic, citric, formic, oxalic, malic, maleic, lactic, propionic, butyric and succinic acids. lactic and acetic acids were the major acids produced by the five strains. Lactobacillus in general and L. acidophilus in especial were the most active in acids production. Both L. acidophilus and L. casei produced the highest quantity of lactic acid, being 3257.4 and 2447.75 mg/100 ml, respectively, while Str. thermophilus strains KF724886, KF724887 and KF724888 produced 1613.36, 1964.52 and 2031.131 mg/100ml, respectively. Formic acid did not produce by Str. thermophilus KF724886. Supernatants obtained from the tested bacteria exhibited varying degrees of inhibitory effect against indicators pathogenic bacteria and yeast. All the tested bacteria have antagonistic effect against Staphylococcus aureus, Pseudomonas aeruginosa and Protus vulgaris. Among the isolates, L. acidophilus was the most effective strain for inhibiting pathogens growth with strong inhibitory effect against P. aeruginosa, L. monocytogenes and Candida albicans. Only L. acidophilus and Str. thermophilus KF724888 caused inhibitory effect against Bacillus cereus, L. monocytogenes and C. albicans. L. casei, Str. thermophilus KF724886 and Str. thermophilus KF724887 failed in inhibiting growth of E. coli, B. cereus, L. monocytogenes and C. albicans. L. acidophilus inhibited growth of E. coli, while Str. thermophilus KF724888 failed. The results showed that all cell free supernatants (CFSs) of LAB cultures have ability to inhibit all the tested foodcontaminating fungi. Based on dry weight measurements of fungal biomass, CFSs of L. acidophilus showed high antifungal activity against the tested fungi. CFSs of Str. thermophilus KF724887 strain showed strong inhibition percentages against growth of A. niger, T. harzianum, P. chrysogenum and A. pullulans (56.63, 54.84, 52.92 and 38.88%, respectively). The study revealed that lactic acid bacteria isolated from Egyptian fermented milk, are capable of producing organic acids and antimicrobial substances which have antagonistic effect on pathogenic organisms, thus, may be promising sources of preservative that may in future be applied to food.

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Probiotics, prebiotics and gut health

Cited by 23 publications

References 260 publications

Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations

Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations

The in vitro inhibition of Gram-negative pathogenic bacteria by bifidobacteria is caused by the production of organic acids

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

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