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  • 标题:Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis
  • 本地全文:下载
  • 作者:Duygu Ağagündüz ; Birsen Yılmaz ; Teslime Özge Şahin
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2021
  • 卷号:10
  • 期号:12
  • DOI:10.3390/foods10123099
  • 语种:English
  • 出版社:MDPI Publishing
  • 摘要: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.
  • 关键词:lactic acid bacteria; dairy food products; gut microbiota; health benefits; disease prevention
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