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      Inclusion of Fermented Foods in Food Guides around the World

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          Abstract

          Fermented foods have been a well-established part of the human diet for thousands of years, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently. The use of many organisms derived from these foods, and their applications in probiotics, have further illustrated their impact on gastrointestinal wellbeing and diseases affecting other sites in the body. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides. Here, we present the case for such inclusion, and challenge health authorities around the world to consider advocating for the many benefits of these foods.

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          Lactic acid bacteria as functional starter cultures for the food fermentation industry

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            Probiotics and their fermented food products are beneficial for health.

            Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health; (ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and (iv) reducing risk of certain cancers. The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial compounds, competing for pathogen binding and receptor sites as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase. Selection criteria, efficacy, food and supplement sources and safety issues around probiotics are reviewed. Recent scientific investigation has supported the important role of probiotics as a part of a healthy diet for human as well as for animals and may be an avenue to provide a safe, cost effective, and 'natural' approach that adds a barrier against microbial infection. This paper presents a review of probiotics in health maintenance and disease prevention.
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              Probiotic administration attenuates myocardial hypertrophy and heart failure after myocardial infarction in the rat.

              Probiotics are extensively used to promote gastrointestinal health, and emerging evidence suggests that their beneficial properties can extend beyond the local environment of the gut. Here, we determined whether oral probiotic administration can alter the progression of postinfarction heart failure. Rats were subjected to 6 weeks of sustained coronary artery occlusion and administered the probiotic Lactobacillus rhamnosus GR-1 or placebo in the drinking water ad libitum. Culture and 16s rRNA sequencing showed no evidence of GR-1 colonization or a significant shift in the composition of the cecal microbiome. However, animals administered GR-1 exhibited a significant attenuation of left ventricular hypertrophy based on tissue weight assessment and gene expression of atrial natriuretic peptide. Moreover, these animals demonstrated improved hemodynamic parameters reflecting both improved systolic and diastolic left ventricular function. Serial echocardiography revealed significantly improved left ventricular parameters throughout the 6-week follow-up period including a marked preservation of left ventricular ejection fraction and fractional shortening. Beneficial effects of GR-1 were still evident in those animals in which GR-1 was withdrawn at 4 weeks, suggesting persistence of the GR-1 effects after cessation of therapy. Investigation of mechanisms showed a significant increase in the leptin:adiponectin plasma concentration ratio in rats subjected to coronary ligation, which was abrogated by GR-1. Metabonomic analysis showed differences between sham control and coronary artery ligated hearts particularly with respect to preservation of myocardial taurine levels. The study suggests that probiotics offer promise as a potential therapy for the attenuation of heart failure. © 2014 American Heart Association, Inc.
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                Author and article information

                Journal
                Nutrients
                Nutrients
                nutrients
                Nutrients
                MDPI
                2072-6643
                08 January 2015
                January 2015
                : 7
                : 1
                : 390-404
                Affiliations
                [1 ]Canadian Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, 268 Grosvenor St., N6A 4V2, London, ON, N6A 4V2, Canada; E-Mails: schilto@ 123456uwo.ca (S.N.C.); jeremy.burton@ 123456lawsonresearch.com (J.P.B.)
                [2 ]Department of Physiology and Pharmacology, University of Western Ontario, London, ON, N6A 3K7, Canada
                [3 ]Department of Microbiology and Immunology, University of Western Ontario, London, ON, N6A 3K7, Canada
                [4 ]Department of Surgery, University of Western Ontario, London, ON, N6A 3K7, Canada
                [5 ]Division of Urology, University of Western Ontario, London, ON, N6A 3K7, Canada
                Author notes
                [* ]Author to whom correspondence should be addressed; E-Mail: gregor@ 123456uwo.ca ; Tel.: +519-646-6100 (ext. 65256).
                Article
                nutrients-07-00390
                10.3390/nu7010390
                4303846
                25580813
                16b79739-5b25-4a08-b90e-865e4c870080
                © 2015 by the authors; licensee MDPI, Basel, Switzerland.

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 14 October 2014
                : 04 January 2015
                Categories
                Review

                Nutrition & Dietetics
                food guides,world,fermented foods,fermentation,benefits,probiotics
                Nutrition & Dietetics
                food guides, world, fermented foods, fermentation, benefits, probiotics

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