Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis
Articolo
Data di Pubblicazione:
2021
Citazione:
Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food-Gut-Health Axis / D. Ağagündüz, B. Yılmaz, T.Ö. Şahin, B.E. Güneşliol, Ş. Ayten, P. Russo, G. Spano, J.M. Rocha, E. Bartkiene, F. Özogul. - In: FOODS. - ISSN 2304-8158. - 10:12(2021 Dec 14), pp. 3099.1-3099.33. [10.3390/foods10123099]
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.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
dairy food products; disease prevention; gut microbiota; health benefits; lactic acid bacteria
Elenco autori:
D. Ağagündüz, B. Yılmaz, T.Ö. Şahin, B.E. Güneşliol, Ş. Ayten, P. Russo, G. Spano, J.M. Rocha, E. Bartkiene, F. Özogul
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