Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis


Ağagündüz D., Yılmaz B. , Şahin T. Ö. , Güneşliol B. E. , Ayten Ş., Russo P., ...More

FOODS, vol.10, no.12, 2021 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 12
  • Publication Date: 2021
  • Doi Number: 10.3390/foods10123099
  • Title of Journal : FOODS
  • Keywords: lactic acid bacteria, dairy food products, gut microbiota, health benefits, disease prevention, CASEI STRAIN SHIROTA, LACTOBACILLUS-GASSERI SBT2055, INFLAMMATORY-BOWEL-DISEASE, TYPE-2 DIABETES-MELLITUS, BILE-SALT HYDROLASE, FERMENTED MILK, PROBIOTIC YOGURT, ANTIHYPERTENSIVE PEPTIDES, ABDOMINAL ADIPOSITY, INHIBITORY-ACTIVITY

Abstract

Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food-gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut-brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.