2017
DOI: 10.1128/aem.01206-17
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Specific Signatures of the Gut Microbiota and Increased Levels of Butyrate in Children Treated with Fermented Cow's Milk Containing Heat-Killed Lactobacillus paracasei CBA L74

Abstract: We recently demonstrated that cow's milk fermented with the probiotic CBA L74 (FM-CBAL74) reduces the incidence of respiratory and gastrointestinal tract infections in young children attending school. This effect apparently derives from a complex regulation of non-immune and immune protective mechanisms. We investigated whether FM-CBAL74 could regulate gut microbiota composition and butyrate production. We randomly selected 20 healthy children (12 to 48 months) from the previous randomized controlled trial, be… Show more

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Cited by 96 publications
(50 citation statements)
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“…Finally, it is well‐known that butyrate modulates HBD‐2, LL‐37 and sIgA production, supporting the hypothesis of multiple and connected actions elicited by BB‐12 in IC.…”
Section: Discussionsupporting
confidence: 91%
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“…Finally, it is well‐known that butyrate modulates HBD‐2, LL‐37 and sIgA production, supporting the hypothesis of multiple and connected actions elicited by BB‐12 in IC.…”
Section: Discussionsupporting
confidence: 91%
“…In the context of IC, these effects could be responsible for a beneficial shaping of gut microbiota structure. It is well‐known that a positive modulation of HBD‐2, LL‐37 and sIgA expressions into the intestinal lumen results in a positive influence on gut microbiota structure and butyrate production . These effects seem particularly relevant in IC, where dysbiosis with increased presence of Proteobacteria and decreased presence of Bifidobacteria with reduced butyrate production have been demonstrated .…”
Section: Discussionmentioning
confidence: 99%
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“…After extraction, 400 ng of RNA were reverse-transcribed into cDNA with random primers using RETROscript (Life Technologies), according to the manufacturer's instructions. The midgut microbiota was assessed by sequencing of the amplified V3 to V4 region of the 16S rRNA gene as recently described (65). Demultiplexed forward and reverse reads were joined by using FLASH (66).…”
Section: Methodsmentioning
confidence: 99%
“…The DNA extracted from each part (surface and core) of each cheese after 1, 10, 20, and 30 days of ripening was used for PCR. The cheese microbiome was studied by sequencing of the V3-V4 region of the 16S rRNA gene, as previously described (49). Demultiplexed forward and reverse reads were joined using FLASH (50) and quality trimmed (Phred score, 20), and short reads (250 bp) were discarded using Prinseq (51).…”
Section: Methodsmentioning
confidence: 99%