Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tract

Amadoro, Carmela; Rossi, Franca; Pallotta, Maria Luigia; Gasperi, Maurizio; Colavita, Giampaolo

doi:10.1016/j.lwt.2018.03.056

Cited by 17 publications

(25 citation statements)

References 24 publications

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“…Among them are stress resistance to which micro-organisms are subjected during the various phases of cheese processing, their viability in the product, and the maintenance of the health-promoting characteristics during storage and until food is consumed consumption [27]. Not least, few data are available to distinguish the contribution to health effects related to microbial metabolism from those intrinsically related to the food itself [2,28]. This study had three purposes: (i) to search for functional features in L. helveticus strains and test their ability to develop and maintain health benefits (in particular, the immunomodulatory capacity) in cheese; to this regard, we focused on some of the traits (e.g.…”

Section: Discussionmentioning

confidence: 99%

“…Stuknyte et al [41] observed a reduction of the immunomodulatory properties of casein hydrolysates when the bacterial cells of L. helveticus MIMLh5, used for the digestion of casein, were removed by ultrafiltration. More recently, a strain of L. helveticus isolated from fresh artisan Pasta Filata cheese showed in vivo anti-inflammatory effects as it stimulated the production of interleukin 10 (IL-10) and lowered that of the tumor necrosis factor alpha (TNF-α) by peripheral blood mononuclear cells (PBMC) [28]. This latter study and our results seem to stress that traditional dairy products should be more thoroughly and systematically considered as a natural source of health-promoting microorganisms [28].…”

Section: Plos Onementioning

confidence: 99%

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Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses

Zago¹,

Massimiliano

Bonvini³

et al. 2021

PLoS ONE

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Lactobacillus helveticus carries many properties such as the ability to survive gastrointestinal transit, modulate the host immune response, accumulate biopeptides in milk, and adhere to the epithelial cells that could contribute to improving host health. In this study, the applicability as functional cultures of four L. helveticus strains isolated from Italian hard cheeses was investigated. A preliminary strain characterization showed that the ability to produce folate was generally low while antioxidant, proteolytic, peptidase, and β-galactosidase activities resulted high, although very variable, between strains. When stimulated moDCs were incubated in the presence of live cells, a dose-dependent release of both the pro-inflammatory cytokine IL-12p70 and the anti-inflammatory cytokine IL-10, was shown for all the four strains. In the presence of cell-free culture supernatants (postbiotics), a dose-dependent, decrease of IL-12p70 and an increase of IL-10 was generally observed. The immunomodulatory effect took place also in Caciotta-like cheese made with strains SIM12 and SIS16 as bifunctional (i.e., immunomodulant and acidifying) starter cultures, thus confirming tests in culture media. Given that the growth of bacteria in the cheese was not necessary (they were killed by pasteurization), the results indicated that some constituents of non-viable bacteria had immunomodulatory properties. This study adds additional evidence for the positive role of L. helveticus on human health and suggests cheese as a suitable food for delivering candidate strains and modulating their anti-inflammatory properties.

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Section: Discussionmentioning

confidence: 99%

Section: Plos Onementioning

confidence: 99%

Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses

Zago¹,

Massimiliano

Bonvini³

et al. 2021

PLoS ONE

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“…This approach practiced over centuries has resulted in the creation of a rich blend of mixed cultures containing indigenous species and strain variations differing from region to region [34]. Artisanal dairy products are known to harbor diverse probiotics LAB [35]. Exploring the antagonistic potential of LAB species from indigenous South Asian fermented produce against human pathogens is not without precedent, as many studies suggest [36]; however, their postbiotic characteristics have been little explored even though some have found application in animal feed and cancer therapy [37].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens

Hussain

Tariq

Saris

et al. 2021

J Infect Dev Ctries

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Introduction: Probiotic and postbiotic potential of thirty-two strains of lactic acid bacteria (LAB), obtained earlier from artisanal dairy sources in Pakistan, have been investigated against major multi-drug resistant (MDR) and food borne pathogenic bacteria. Methodology: LAB strains were identified by 16S rRNA gene sequencing and their antibacterial activity was assessed by the microdilution method. Four LAB isolates, Weissella confusa PL6, Enterococcus faecium PL7, and Lactobacillus delbrueckii PL11 and PL13 were shortlisted. Their ability to degrade lactose and safety for human consumption in terms of hemolysis and antibiotic susceptibility were assessed in vitro. The antibacterial components in the cell-free supernatants (CFSs) of isolate cultures were characterized biochemically by HPLC. Results: Acid neutralization but not protease treatment abolished the antibacterial activity of CFSs. Lactic, acetic and propionic acids were the main acids in the CFSs, and acid production peaked in the stationary phase of growth. The antibacterial activity of the LAB cultures resulted from secretion of organic acids that lowered the pH. The strains exhibited variable ability to degrade lactose and were non-hemolytic and susceptible to the most common antibiotics. Conclusions: These LAB strains are probiotic candidates for further investigation of their postbiotic role in naturally preserving processed foods and for attenuation of lactose intolerance.

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“…Lactobacillus species inhabiting human GIT and isolated from faeces comprise most of the microorganisms listed in Table 1 [23,26]. The species L. antri , L. gastricus , L. kalixensis , L. reuteri , and L. ultunensis have been isolated from the stomach mucosa [27].…”

Section: Introductionmentioning

confidence: 99%

Members of the Lactobacillus Genus Complex (LGC) as Opportunistic Pathogens: A Review

2019

Self Cite

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Microorganisms belonging to the Lactobacillus genus complex (LGC) are naturally associated or deliberately added to fermented food products and are widely used as probiotic food supplements. Moreover, these bacteria normally colonize the mouth, gastrointestinal (GI) tract, and female genitourinary tract of humans. They exert multiple beneficial effects and are regarded as safe microorganisms. However, infections caused by lactobacilli, mainly endocarditis, bacteremia, and pleuropneumonia, occasionally occur. The relevance of Lactobacillus spp. and other members of the LGC as opportunistic pathogens in humans and related risk factors and predisposing conditions are illustrated in this review article with more emphasis on the species L. rhamnosus that has been more often involved in infection cases. The methods used to identify this species in clinical samples, to distinguish strains and to evaluate traits that can be associated to pathogenicity, as well as future perspectives for improving the identification of potentially pathogenic strains, are outlined.

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Traditional dairy products can supply beneficial microorganisms able to survive in the gastrointestinal tract

Cited by 17 publications

References 24 publications

Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses

Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses

Evaluation of the probiotic and postbiotic potential of lactic acid bacteria from artisanal dairy products against pathogens

Members of the Lactobacillus Genus Complex (LGC) as Opportunistic Pathogens: A Review

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