Role of probiotics and prebiotics in immunomodulation

Yahfoufi, Nour; Mallet, Jean‐François; Graham, Émilie A.; Matar, Chantal

doi:10.1016/j.cofs.2018.04.006

Cited by 95 publications

(65 citation statements)

References 90 publications

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“…The amount of bacteria that can be found in the human body exceeds the number of human cells by more than ten times. Due to the great impact of the gut microbiota on the human body and its health modulation, the human gastrointestinal network is also called "the other brain" [30]. The human gut hosts about 1500 bacterial species, of which about 500 species have pathogenic or probiotic traits.…”

Section: Probiotics In Food and Human Healthmentioning

confidence: 99%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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Edible coatings and films represent an alternative packaging system characterized by being more environment-and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.Polymers 2020, 12, 12 2 of 15 are biopolymers, proteins, lipids or composites. Thus, even if they are not consumed with food, they can be more rapidly and easily degraded with respect to plastic materials [5].The main difference between coating and film is in their preparation and application process. Indeed, edible films are usually obtained in parallel to food and then applied to the surface, whereas coatings are directly prepared on food surface [6]. Both coatings and films can entrap live probiotic microorganisms.Due to handling and hygienic limitations, EP can be combined with ecofriendly non-EP [6][7][8].The utilization of films for food preservation dates back to the 12th century in China, where wax was utilized to delay moisture loss from fruits. Sixteen centuries ago, the first edible films made from soymilk were used in Japan for fruits preservation and in order to obtain a shiny surface [9,10]. Due to the narrow variety of materials used to protect fruits and vegetables at that time, no big interest was shown to this type of package. Refrigeration, controlled/modified atmosphere, heat or radiation sterilization, smoking have ever received stronger attention than edible packaging. Of course, food conservation methods have considerably increased and have offered unlimited opportunities to prepare, store and consume any type of food in any season. However, EP can currently be applied to a large variety of food products, with unique, tailored and innovative ways of action than conventional food preservation techniques [1].Among various roles played by EP, physical protection [11] amplification and protection of food properties, carriers of food additives and prolongation of shelf life are the most important ones.EP may be categorized according to the class of their constituent material. Hydrocolloids (polysaccharides and proteins) and lipids are the most used materials. Among these, polysaccharides are the easiest to pu...

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Section: Probiotics In Food and Human Healthmentioning

confidence: 99%

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Pop

Dufrechou

et al. 2019

Polymers

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“…Several reviews revised different pro-health aspects of milk and FDF as well as their role as carrier for probiotics [33][34][35][36][37][38]. Here, we focused on bioactive peptides (BPs), the most relevant PHMs released from milk proteins by the action of LAB inhabiting FDF.…”

Section: Introductionmentioning

confidence: 99%

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

2019

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With rapidly ageing populations, the world is experiencing unsustainable healthcare from chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer disorders. Healthy diet and lifestyle might contribute to prevent these diseases and potentially enhance health outcomes in patients during and after therapy. Fermented dairy foods (FDFs) found their origin concurrently with human civilization for increasing milk shelf-life and enhancing sensorial attributes. Although the probiotic concept has been developed more recently, FDFs, such as milks and yoghurt, have been unconsciously associated with health-promoting effects since ancient times. These health benefits rely not only on the occurrence of fermentation-associated live microbes (mainly lactic acid bacteria; LAB), but also on the pro-health molecules (PHMs) mostly derived from microbial conversion of food compounds. Therefore, there is a renaissance of interest toward traditional fermented food as a reservoir of novel microbes producing PHMs, and “hyperfoods” can be tailored to deliver these healthy molecules to humans. In FDFs, the main PHMs are bioactive peptides (BPs) released from milk proteins by microbial proteolysis. BPs display a pattern of biofunctions such as anti-hypertensive, antioxidant, immuno-modulatory, and anti-microbial activities. Here, we summarized the BPs most frequently encountered in dairy food and their biological activities; we reviewed the main studies exploring the potential of dairy microbiota to release BPs; and delineated the main effectors of the proteolytic LAB systems responsible for BPs release.

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“…There are approximately 36 strains of LAB microorganism that have been found in dadih which are Lactobacillus, Streptococcus sp., Lactococcus sp., Pediococcus sp., Enterococcus sp., and Weissella sp. 8 This strain differences cause no standard protocol in dadih manufacturing, thus the quality and composition of nutrients and bacteria in every dadih production are different. 13 The availability amount of the bacteria in dadih was 3 x 10 7 CFU/g.…”

Section: Discussionmentioning

confidence: 99%

“…7 The probiotics have an important role in improving the interaction between the innate and adaptive immune systems which will reduce the risk of intestinal inflammation. 8 Bacteria strains can be referred to probiotics if the number of bacteria in probiotic reaches 10 7 -10 9 CFU/g. They can metabolize quickly, colonize in the digestive tract, and produce organic acids.…”

Section: Introductionmentioning

confidence: 99%

The effect of dadih in BALB/c mice on pro-inflammatory and anti-inflammatory cytokine productions

Kodariah¹,

Armal²,

Wibowo³

et al. 2019

JMedScie

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The normal microflora formed as commensal bacteria have roles in maintaining homeostasis in the intestine tract. The reduction in the amount and on the diversity of the commensal bacteria lead to gastrointestinal dysbiosis which increase number of pathogens, induce inflammatory and can drive to colorectal cancer. Probiotics can be used to prevent, regulate, and modulate immune response by triggering the development of pathogenspecific memory. Currently, many foreign probiotic products are available in the market that cause the domestic products are less well known. Dadih is an original probiotic's products originally from West Sumatra, Indonesia. It is made from fermented buffalo milk containing lactic acid bacteria (LAB). The objective of the study was to investigate the effect of dadih pro-inflammatory and anti-inflammatory cytokine production. The study was conducted using male BALB/c mice aged 6-8 weeks with body weight (BW) 20-30 g. Mice were given dadih at doses of 112 mg/20g BW for eight weeks. The results indicated that LAB bacteria in dadih are coccus, Gram-positive bacteria with 3x10 7 colony-forming units (CFU) and dominated by Lactococcus lactis subsp. lactis. In addition, the increase of both the anti-inflammatory cytokines (IL-10) and pro-inflammatory cytokines (TNF-α and IL-1β) was observed. In conclusion, the dadih can be used to maintain the immune system of mice. ABSTRAKMikroflora normal bakteri komensal berperan untuk menjaga homeostasis dalam usus. Berkurangnya jumlah dan keragaman bakteri komensal dapat menyebabkan disbiosis saluran cerna diikuti dengan meningkatnya jumlah patogen sehingga menginduksi inflamasi yang dapat berkembang menjadi kanker usus. Probiotik berperan dalam pertahanan, regulasi dan memodulasi respon imun dengan memicu perkembangan memori spesifik terhadap patogen. Saat ini produk probiotik luar negeri banyak beredar sehingga, produk dalam negeri menjadi kurang dikenal. Dadih merupakan probiotik local dari Sumatera Barat berupa susu kerbau fermentasi yang mengandung bakteri asam laktat (BAL). Tujuan penelitian ini adalah untuk mengetahui karakterisasi bakteri dalam dadih dan efeknya terhadap kadar sitokin dalam serum mencit. Penelitian menggunakan mencit BALB/c jantan berumur 6-8 minggu dengan berat 20-30 g. Mencit diberi dadih sebanyak 112 mg/20 g BB selama 8 minggu. Hasil uji bakteri menunjukkan BAL yang terkandung dalam dadih merupakan bakteri gram positif berbentuk bulat memiliki jumlah koloni 3x10 7 yang didominasi oleh Lactococcus lactis subsp. lactis. Selain itu, ada peningkatan sitokin anti-inflamasi (IL-10) dan sitokin proinflamasi (TNF-α dan IL-1β). Dapat disimpulkan, dadih dapat mempertahankan sistem imun mencit.

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Role of probiotics and prebiotics in immunomodulation

Cited by 95 publications

References 90 publications

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

The effect of dadih in BALB/c mice on pro-inflammatory and anti-inflammatory cytokine productions

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