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Review
. 2021 Dec 14;10(12):3099.
doi: 10.3390/foods10123099.

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

Duygu Ağagündüz  1 , Birsen Yılmaz  1   2 , Teslime Özge Şahin  1 , Bartu Eren Güneşliol  1 , Şerife Ayten  1 , Pasquale Russo  3 , Giuseppe Spano  3 , João Miguel Rocha  4 , Elena Bartkiene  5 , Fatih Özogul  6
Affiliations
Review

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

Duygu Ağagündüz et al. Foods. .

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.

Keywords: dairy food products; disease prevention; gut microbiota; health benefits; lactic acid bacteria.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Specific starter culture(s) of some dairy products (adapted from Codex Alimentarius, 2011).
Figure 2
Figure 2
Non-communicable diseases (NCDs) reported to be possibly modulated by some dairy LAB strains.
See this image and copyright information in PMC

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