Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Abstract

Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.

Recombinant Bifidobacterium longum Carrying Endostatin Protein Alleviates Dextran Sodium Sulfate-Induced Colitis and Colon Cancer in Rats

“…It appears in the gut shortly after birth and can be detected throughout an individual’s lifespan. Compared to the Lactobacillus , Bifidobacterium is more accessible to be colonized in the gut, which is very suitable for expressing some peptide drugs in the intestinal tract ( Drolia et al, 2020 ; Miranda et al, 2021 ). (3) Good safety.…”

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

“…Bacterial resistance mechanisms can be generated by the presence of drugs or their residues in food products at concentrations below the minimum inhibitory concentration (MIC). Due to horizontal gene transfer (transformation, conjugation, or transduction), there is a risk of spreading drug resistance among gastrointestinal microorganisms or foodborne pathogens ( Figure 2 ; Tóth et al, 2020 , 2021 ; Miranda et al, 2021 ). Therefore, in the case of fermented food production, in addition to the prudent use of antibiotics by breeders and farmers, it is important to use strains that do not contain drug resistance genes in their genetic material or to monitor the content of these genes in starter cultures and manufactured products.…”

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

“…for food applications. Though Lactococcus and Lactobacillus have been given a GRAS status, however, the LAB genus Streptococcus and certain other species have been granted a GRAS/QPS status [ 21 ]. Due to their beneficial properties, LAB have been comprehensively explored in the beverage industry.…”