The use of probiotic bacteria derived from fermented foods has been explored by the scientific community as alternative strategies for the treatment of several diseases,mainly regarding intestinal dysfunction.One of t...The use of probiotic bacteria derived from fermented foods has been explored by the scientific community as alternative strategies for the treatment of several diseases,mainly regarding intestinal dysfunction.One of the most relevant inflammatory diseases affecting the alimentary tract,for which no current intervention is entirely successful,is mucositis.In this review article,we summarize the most recent proof-of-concept studies dealing with the therapeutic use of dairy origin probiotics,for the treatment of gastrointestinal mucositis.Furthermore,we discuss several approaches for the improvement of the classical therapeutic rationale,such as supplementation with prebiotics and genetic engineering along with the respective translational issues,which may be crucial for the successful transposition of these therapeutic strategies for clinical use.展开更多
Sprouted seeds are attracting growing interest because of their improved digestibility,high nutritional value,variety,low cost and ease of production.However,their microbiological fragility and elevated levels of cert...Sprouted seeds are attracting growing interest because of their improved digestibility,high nutritional value,variety,low cost and ease of production.However,their microbiological fragility and elevated levels of certain anti-nutritional factors can sometimes pose problems for their use in both food and feed.Recent research has shown that combining fermentation with germination can effectively solve these problems.Fermentation not only improves nutritional value by lowering levels of anti-nutritional factors,but also improves microbiological safety,making it a promising approach to extending shelf life.Additionally,fermented sprouted seeds have beneficial properties may be of use in the formulation of functional foods,par-ticularly for managing metabolic diseases such as diabetes.Despite these positive points,there is still room for improvement in the fermentation of sprouted seeds.This literature review explores current knowledge of seed germination,the advantages of fermenting sprouted seeds,and discusses the disadvantages and potential axes for improvement.展开更多
The impact of Functional foods on the gut microbiota is a fundamental question since shifts in bacterial composition are associated with inflammation progression.Therefore,this study investigated the effects of two ty...The impact of Functional foods on the gut microbiota is a fundamental question since shifts in bacterial composition are associated with inflammation progression.Therefore,this study investigated the effects of two types of cheeses fermented by probiotic bacteria in C57BL6 mice either in healthy conditions or in dextran sulfate sodium(DSS)-induced colitis.One cheese was fermented by Propionibacterium freudenreichii CIRM-BIA129.A second kind of cheese was made in industrial conditions to reproduce Emmental but using the above-mentioned strain in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9 as starters.The gut microbiota was investigated by shotgun metagenomic sequencing and the taxonomic and functional profiles were assessed through sequence alignment to NCBI taxonomy and KEGG pathways databases.Our results suggest that both treatments did not disturb the microbial community ecology.Emmental intake increased symbionts as Romboutsia and Akkermansia muciniphila.Furthermore,metabolic pathway analysis suggests that A.muciniphila may produce bioactive metabolites as acetate and cooperate with other commensal species to produce indole and gamma-aminobutyric acid.Mice with colitis have restored some of the impaired microbiome metabolic functions when treated with cheese fermented only by Propionibacterium,while the Emmental cheese promoted the increase of Ligilactobacillus murinus.This taxon presented several genes with immunomodulatory activity potential.This study provides insights for engineering functional cheeses to increase beneficial bacteria in the gut.However,further studies are required to investigate their role in regulating the gut-brain axis.Moreover,possible anti-inflammatory mechanisms based on the promotion of Lg.murinus interaction with the host was suggested.展开更多
文摘The use of probiotic bacteria derived from fermented foods has been explored by the scientific community as alternative strategies for the treatment of several diseases,mainly regarding intestinal dysfunction.One of the most relevant inflammatory diseases affecting the alimentary tract,for which no current intervention is entirely successful,is mucositis.In this review article,we summarize the most recent proof-of-concept studies dealing with the therapeutic use of dairy origin probiotics,for the treatment of gastrointestinal mucositis.Furthermore,we discuss several approaches for the improvement of the classical therapeutic rationale,such as supplementation with prebiotics and genetic engineering along with the respective translational issues,which may be crucial for the successful transposition of these therapeutic strategies for clinical use.
文摘Sprouted seeds are attracting growing interest because of their improved digestibility,high nutritional value,variety,low cost and ease of production.However,their microbiological fragility and elevated levels of certain anti-nutritional factors can sometimes pose problems for their use in both food and feed.Recent research has shown that combining fermentation with germination can effectively solve these problems.Fermentation not only improves nutritional value by lowering levels of anti-nutritional factors,but also improves microbiological safety,making it a promising approach to extending shelf life.Additionally,fermented sprouted seeds have beneficial properties may be of use in the formulation of functional foods,par-ticularly for managing metabolic diseases such as diabetes.Despite these positive points,there is still room for improvement in the fermentation of sprouted seeds.This literature review explores current knowledge of seed germination,the advantages of fermenting sprouted seeds,and discusses the disadvantages and potential axes for improvement.
基金supported by the Fundação de AmparoàPesquisa do Estado de Minas Gerais(FAPEMIG)Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq)+1 种基金Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES)Pró-Reitoria de Pesquisa da UFMG.
文摘The impact of Functional foods on the gut microbiota is a fundamental question since shifts in bacterial composition are associated with inflammation progression.Therefore,this study investigated the effects of two types of cheeses fermented by probiotic bacteria in C57BL6 mice either in healthy conditions or in dextran sulfate sodium(DSS)-induced colitis.One cheese was fermented by Propionibacterium freudenreichii CIRM-BIA129.A second kind of cheese was made in industrial conditions to reproduce Emmental but using the above-mentioned strain in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9 as starters.The gut microbiota was investigated by shotgun metagenomic sequencing and the taxonomic and functional profiles were assessed through sequence alignment to NCBI taxonomy and KEGG pathways databases.Our results suggest that both treatments did not disturb the microbial community ecology.Emmental intake increased symbionts as Romboutsia and Akkermansia muciniphila.Furthermore,metabolic pathway analysis suggests that A.muciniphila may produce bioactive metabolites as acetate and cooperate with other commensal species to produce indole and gamma-aminobutyric acid.Mice with colitis have restored some of the impaired microbiome metabolic functions when treated with cheese fermented only by Propionibacterium,while the Emmental cheese promoted the increase of Ligilactobacillus murinus.This taxon presented several genes with immunomodulatory activity potential.This study provides insights for engineering functional cheeses to increase beneficial bacteria in the gut.However,further studies are required to investigate their role in regulating the gut-brain axis.Moreover,possible anti-inflammatory mechanisms based on the promotion of Lg.murinus interaction with the host was suggested.
