Probiotic bacteria as mucosal immune system adjuvant

MALDONADO GALDEANO C; DOGI C.A; BIBAS BONET, ME; DE MORENO DE LEBLANC A; PERDIGÓN, G

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease

Elsevier

Año: 2012; p. 285 - 299

Probiotic Bacteria as Mucosal Immune System Adjuvants C. Maldonado Galdeano,, C.A. Dogi, M.E. Bibas Bonet, A. de Moreno de LeBlanc, G. Perdigón, Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucuma´n, Argentina Universidad Nacional de Tucuma´n, Tucuma´n, Argentina Universidad Nacional de Rio Cuarto, Rio Cuarto-Co´rdoba, Argentina In the twentieth century, scientist Ellie Metchnikoff suggested that the consumption of live microorganisms present in fermented products could explain the longevity of certain ethnic groups in Eastern Europe. He demonstrated that these aliments containing lactic acid bacteria (LAB) capable of producing lactic acid from the sugar of milk are substances that inhibit the growth of harmful microorganisms. His book ?The Prolongation of the Life? published in 1907 confirmed the Importance of the intestinal microbiota in protecting against disease. LAB and bifidobacteria are two populations of the intestinal microbiota that are associated with many beneficial effects for the host. Health can be affected by diet, antibacterial drugs, chemotherapy, stress, etc., and probiotic Supplements can repair these defects. The word probiotic, relating to feed supplements, dates back to Parker in 1974; however, the history of live microbial feed supplements goes back hundreds of years, and the concept of fermented milk in many different forms has continued until the present day. The beneficial claims of probiotic supplementation are numerous and include improved growth rate, and utilization of food, milk, or egg production for farm animals (Lehloenya et al., 2008). For humans, they include resistance to infectious disease, cancer prevention, regulation of peristalsis and decrease in the symptoms of lactose deficiency, decrease in the gut inflammatory response, and prevention of food allergy. Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease, (2013), pp. 285-299