Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis
Duygu Ağagündüz,
Birsen Yılmaz,
Teslime Özge Şahin,
Bartu Eren Güneşliol,
Şerife Ayten,
Pasquale Russo,
Giuseppe Spano,
João Miguel Rocha,
Elena Bartkiene,
Fatih Özogul
Affiliations
Duygu Ağagündüz
Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
Birsen Yılmaz
Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
Teslime Özge Şahin
Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
Bartu Eren Güneşliol
Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
Şerife Ayten
Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
Pasquale Russo
Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Giuseppe Spano
Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
João Miguel Rocha
Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP, 4200-465 Porto, Portugal
Elena Bartkiene
Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes 18, LT-47181 Kaunas, Lithuania
Fatih Özogul
Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey
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.
