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      Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products

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          Abstract

          Gut microbes and their metabolites maintain the health and homeostasis of the host by communicating with the host via various biochemical and physical factors. Changing lifestyle, chronic intake of foods rich in refined carbohydrates and fats have caused intestinal dysbiosis and other lifestyle-based diseases. Thus, supplementation with probiotics has gained popularity as biotherapies for improving gut health and treating disorders. Research shows that probiotic organisms enhance gastrointestinal health, immunomodulation, generation of essential micronutrients, and prevention of cancer. Ethnically fermented milk and dairy products are hotspots for novel probiotic organisms and bioactive compounds. These ethnic fermented foods have been traditionally prepared by indigenous populations, and have preserved unique microflora for ages. To apply these unique microflora for amelioration of human health, it is important that probiotic properties of the bacterial species are well studied. Majority of the published research and reviews focus on the probiotic organisms and their properties, fermented food products, isolation techniques, and animal studies with their health pathologies. As a consequence, there is a dearth of information about the underlying molecular mechanism behind probiotics associated with ethnically prepared dairy foods. This review is targeted at stimulating research on understanding these mechanisms of bacterial species and beneficial attributes of ethnically fermented dairy products.

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          Most cited references141

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          Health benefits of fermented foods: microbiota and beyond.

          Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.
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            Diets that differ in their FODMAP content alter the colonic luminal microenvironment.

            A low FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) diet reduces symptoms of IBS, but reduction of potential prebiotic and fermentative effects might adversely affect the colonic microenvironment. The effects of a low FODMAP diet with a typical Australian diet on biomarkers of colonic health were compared in a single-blinded, randomised, cross-over trial.
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              A randomized synbiotic trial to prevent sepsis among infants in rural India

              A synbiotic preparation of Lactobacillus plantarum and fructooligosaccharide was found to significantly reduce sepsis and infections of the lower respiratory tract in a trial involving rural Indian newborns.
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                Author and article information

                Contributors
                Journal
                Front Microbiol
                Front Microbiol
                Front. Microbiol.
                Frontiers in Microbiology
                Frontiers Media S.A.
                1664-302X
                26 March 2019
                2019
                : 10
                : 502
                Affiliations
                Chemical Biology Lab, Department of Biotechnology, Indian Institute of Technology Roorkee , Roorkee, India
                Author notes

                Edited by: Jyoti Prakash Tamang, Sikkim University, India

                Reviewed by: Pasquale Russo, University of Foggia, Italy; Alex Galanis, Democritus University of Thrace, Greece; Jorge Reinheimer, National University of the Littoral, Argentina

                *Correspondence: Naveen Kumar Navani, navnifbs@ 123456iitr.ac.in ; naveenbiochem@ 123456gmail.com

                This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology

                Article
                10.3389/fmicb.2019.00502
                6444180
                30972037
                b05fb226-980a-4c78-9d39-f2ae101af4a6
                Copyright © 2019 Ghosh, Beniwal, Semwal and Navani.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 18 October 2018
                : 27 February 2019
                Page count
                Figures: 3, Tables: 1, Equations: 0, References: 165, Pages: 19, Words: 16735
                Funding
                Funded by: Uttarakhand State Council for Science & Technology (UCOST)
                Award ID: UCOST/R&D/LS-01/16-17/12345
                Funded by: National Agricultural Science Fund of the Indian Council of Agricultural Research (NASF-ICAR)
                Award ID: NASF/Minimization6024/2017-18
                Categories
                Microbiology
                Review

                Microbiology & Virology
                probiotics,ethnic fermented food,lactobacillus,dairy,cancer,fermentation
                Microbiology & Virology
                probiotics, ethnic fermented food, lactobacillus, dairy, cancer, fermentation

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