The impact of dietary fiber and probiotics in infectious diseases

Yang, Huan; Sun, Yiran; Cai, Rui; Chen, Ying; Gu, Bing

doi:10.1016/j.micpath.2019.103931

Cited by 48 publications

(31 citation statements)

References 74 publications

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“…SCFAs have a significant impact on preventing colonization of intestinal epithelium by pathogens. Current research shows that the effect of probiotic microorganisms in preventing pathogen infection is maintaining intestinal barrier or immune regulation [126]. Research on probiotics in gastrointestinal disorders has made huge progress in recent years.…”

Section: Gastrointestinal Disordersmentioning

confidence: 99%

The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome

2020

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The relationship between diet and the diversity and function of the intestinal microbiome and its importance for human health is currently the subject of many studies. The type and proportion of microorganisms found in the intestines can determine the energy balance of the host. Intestinal microorganisms perform many important functions, one of which is participation in metabolic processes, e.g., in the production of short-chain fatty acids—SCFAs (also called volatile fatty acids). These acids represent the main carbon flow from the diet to the host microbiome. Maintaining intestinal balance is necessary to maintain the host’s normal health and prevent many diseases. The results of many studies confirm the beneficial effect of probiotic microorganisms on the balance of the intestinal microbiome and produced metabolites, including SCFAs. The aim of this review is to summarize what is known on the effects of probiotics on the production of short-chain fatty acids by gut microbes. In addition, the mechanism of formation and properties of these metabolites is discussed and verified test results confirming the effectiveness of probiotics in human nutrition by modulating SCFAs production by intestinal microbiome is presented.

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Section: Gastrointestinal Disordersmentioning

confidence: 99%

The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome

2020

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“…Thus, probiotics should be constantly included in the diet in order to observe health improvements after long-term consumption. Prebiotics, on the other hand, known also as dietary fibers are carbohydrate-based substrates selectively fermented by probiotics in the colon [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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“…Probiotics have been identified as living microorganisms that have beneficial effects for humans and animals after adequate intake [ 61 ]. Probiotics have been used to prevent colon cancer [ 62 ], antibiotic-associated diarrhea, cholesterol reduction, lactose digestion [ 59 ], inflammatory bowel disease, breast cancer, and ulcerative colitis [ 63 ]. The genus Lactobacillus is one of the most widely used probiotics available on the market [ 60 ].…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

et al. 2020

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Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

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The impact of dietary fiber and probiotics in infectious diseases

Cited by 48 publications

References 74 publications

The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome

The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

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