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Year 2020, , 18 - 28, 30.06.2020
https://doi.org/10.38042/biost.2020.29.01.03

Abstract

References

  • Al Kassaa, I. (2017). Antiviral Probiotics: A New Concept in Medical Sciences. In New Insights on Antiviral Probiotics (pp. 1-46): Springer.
  • Al Kassaa, I., Hamze, M., Hober, D., Chihib, N.-E., & Drider, D. (2014). Identification of vaginal lactobacilli with potential probiotic properties isolated from women in North Lebanon. Microbial Ecology, 67(3), 722-734.
  • Al Kassaa, I., Hober, D., Hamze, M., Chihib, N. E., & Drider, D. (2014). Antiviral potential of lactic acid bacteria and their bacteriocins. Probiotics and Antimicrobial Proteins, 6(3-4), 177-185.
  • AlFaleh, K., Anabrees, J., Bassler, D., & Al‐Kharfi, T. (2011). Probiotics for prevention of necrotizing enterocolitis in preterm infants: John Wiley & Sons.
  • Allen, S. J., Martinez, E. G., Gregorio, G. V., & Dans, L. F. (2010). Probiotics for treating acute infectious diarrhoea: John Wiley & Sons.
  • Aponte, G. B., Mancilla, C. A. B., Carreazo, N. Y., Galarza, R. A. R., & Group, C. I. D. (2013). Probiotics for treating persistent diarrhoea in children. The Cochrane Database of Systematic Reviews, (8), 1-18.
  • Ardö, Y., McSweeney, P. L., Magboul, A. A., Upadhyay, V. K., & Fox, P. F. (2017). Biochemistry of cheese ripening: proteolysis. In Cheese (pp. 445-482): Elsevier.
  • Arena, A., Maugeri, T. L., Pavone, B., Iannello, D., Gugliandolo, C., & Bisignano, G. (2006). Antiviral and immunoregulatory effect of a novel exopolysaccharide from a marine thermotolerant Bacillus licheniformis. International Immunopharmacology, 6(1), 8-13.
  • Botić, T., Danø, T., Weingartl, H., & Cencič, A. (2007). A novel eukaryotic cell culture model to study antiviral activity of potential probiotic bacteria. International Journal of Food Microbiology, 115(2), 227-234.
  • Choi, H.-J., Song, J.-H., Ahn, Y.-J., Baek, S.-H., & Kwon, D.-H. (2009). Antiviral activities of cell-free supernatants of yogurts metabolites against some RNA viruses. European Food Research and Technology, 228(6), 945-950.
  • Codex, T. F. (2009). Communiqué of Fermented Milk In. Ankara, Turkey: Official Gazette.
  • Conti, C., Malacrino, C., & Mastromarino, P. (2009). Inhibition of herpes simplex virus type 2 by vaginal lactobacilli. Journal of Physiology and Pharmacology, 60(Suppl 6), 19-26.
  • Cross, M. L., Ganner, A., Teilab, D., & Fray, L. M. (2004). Patterns of cytokine induction by gram-positive and gram-negative probiotic bacteria. FEMS Immunology & Medical Microbiology, 42(2), 173-180.
  • Çebi, K., & Aydın, F. (2019). Isolation and identification of lactic acid bacteria from chickpea leaven traditionally produced in laboratory. Black Sea Journal of Agriculture, 2(2), 79-85.
  • Demir, H. (2020). Comparison of traditional and commercial kefir microorganism compositions and inhibitory effects on certain pathogens. International Journal of Food Properties, 23(1), 375-386.
  • Dertli, E., & Çon, A. H. (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85, 151-157.
  • Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented Foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806.
  • Dziuba, M., Dziuba, B., & Iwaniak, A. (2009). Milk proteins as precursors of bioactive peptides. Acta Scientiarum Polonorum Technologia Alimentaria, 8(1), 71-90.
  • El-Adawi, H., Nour, I., Fattouh, F., & El-Deeb, N. (2015). Investigation of the antiviral bioactivity of Lactobacillus bulgaricus 761N extracellular extract against hepatitis C virus (HCV). International Journal of Pharmaceutics, 11, 19-26.
  • Fan, M., Guo, T., Li, W., Chen, J., Li, F., Wang, C., Shi, Y., Xi-an Li, D. & Zhang, S. (2019). Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus. Food Science and Human Wellness, 8(2), 156-176.
  • FAO/WHO. (2006). Probiotics in food: Health and nutritional properties and guidelines for evaluation. Rome: Food and Agriculture Organization/World Health Organization.
  • Farnaud, S., & Evans, R. W. (2003). Lactoferrin—a multifunctional protein with antimicrobial properties. Molecular Immunology, 40(7), 395-405.
  • Floris, R., Recio, I., Berkhout, B., & Visser, S. (2003). Antibacterial and antiviral effects of milk proteins and derivatives thereof. Current Pharmaceutical Design, 9(16), 1257-1275.
  • Fontenele, M. A., do SR Bastos, M., dos Santos, K. M., Bemquerer, M. P., & do Egito, A. S. (2017). Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO). Food Chemistry, 219, 382-390.
  • Gagnaire, V., Carpino, S., Pediliggieri, C., Jardin, J., Lortal, S., & Licitra, G. (2011). Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry. Journal of Agricultural and Food chemistry, 59(23), 12443-12452.
  • Goldenberg, J. Z., Yap, C., Lytvyn, L., Lo, C. K. F., Beardsley, J., Mertz, D., & Johnston, B. C. (2017). Probiotics for the prevention of Clostridium difficile‐associated diarrhea in adults and children: John Wiley & Sons,.
  • Goto, H., Sagitani, A., Ashida, N., Kato, S., Hirota, T., Shinoda, T., & Yamamoto, N. (2013). Anti-influenza virus effects of both live and non-live Lactobacillus acidophilus L-92 accompanied by the activation of innate immunity. British Journal of Nutrition, 110(10), 1810-1818.
  • Grandy, G., Medina, M., Soria, R., Terán, C. G., & Araya, M. (2010). Probiotics in the treatment of acute rotavirus diarrhoea. A randomized, double-blind, controlled trial using two different probiotic preparations in Bolivian children. BMC Infectious Diseases, 10(1), 253.
  • Guillemard, E., Tanguy, J., Flavigny, A. L., de la Motte, S., & Schrezenmeir, J. (2010). Effects of consumption of a fermented dairy product containing the probiotic Lactobacillus casei DN-114 001 on common respiratory and gastrointestinal infections in shift workers in a randomized controlled trial. Journal of the American College of Nutrition, 29(5), 455-468.
  • Haller, D., Bode, C., Hammes, W., Pfeifer, A., Schiffrin, E., & Blum, S. (2000). Non-pathogenic bacteria elicit a differential cytokine response by intestinal epithelial cell/leucocyte co-cultures. Gut, 47(1), 79-87.
  • Hancıoğlu-Sıkılı, O. (2003). Nohut mayasının mikrobiyolojik ve lezzet karakteristiklerinin arastırılması [Investigation of microbiological and flavour characteristics of chickpea sweet dough]. PhD thesis. Ege University, Izmir, Turkey, p 203.
  • Hartmann, R., & Meisel, H. (2007). Food-derived peptides with biological activity: from research to food applications. Current Opinion in Biotechnology, 18(2), 163-169.
  • Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506-514.

Antiviral mechanisms related to lactic acid bacteria and fermented food products

Year 2020, , 18 - 28, 30.06.2020
https://doi.org/10.38042/biost.2020.29.01.03

Abstract

The Covid-19 pandemics laid stress on the significance of having a strong immune system in coping with viral infections. Nutrition is important in the modulation of our immune systems. Recent studies have shown that probiotics, most of which are lactic acid bacteria (LAB) naturally present in fermented food products, can boost the immune system of their host. Although responses are generally strain and dose dependent, in one way or another, most LAB are capable of enhancing both the innate and the adaptive immune responses in animal model systems. In addition to their ability of boosting the immune system, LAB directly or indirectly by means of the fermentation process, can generate bioactive metabolites having antiviral properties, such as peptides. LAB are shown to have antiviral mechanisms that affect both upper respiratory tract and gastrointestinal viral infections. Not only live cells but also heat-killed cells of probiotics (paraprobiotics) are shown to be effective. These wide range of antiviral mechanisms suggest that the diversity of LAB in the food product is likely to enhance the variety and strength of health benefits obtained from fermented foods. Traditional fermented foods have significantly higher microbiodiversity with respect to the LAB species, as compared to those produced by commercial cultures. This is particularly valid for the Lactobacilli, where several species and strains have proven to be antiviral probiotics and are natural inhabitants of fermented foods at the same time. While drawing attention to the antiviral properties of both live and dead cells of LAB, this review aims to underline the significance of supporting our health with the wealth of foods that are rich in terms of their microbial diversity. Further scientific research must focus on the several technical, biological, and clinical aspects of traditional fermentations.

References

  • Al Kassaa, I. (2017). Antiviral Probiotics: A New Concept in Medical Sciences. In New Insights on Antiviral Probiotics (pp. 1-46): Springer.
  • Al Kassaa, I., Hamze, M., Hober, D., Chihib, N.-E., & Drider, D. (2014). Identification of vaginal lactobacilli with potential probiotic properties isolated from women in North Lebanon. Microbial Ecology, 67(3), 722-734.
  • Al Kassaa, I., Hober, D., Hamze, M., Chihib, N. E., & Drider, D. (2014). Antiviral potential of lactic acid bacteria and their bacteriocins. Probiotics and Antimicrobial Proteins, 6(3-4), 177-185.
  • AlFaleh, K., Anabrees, J., Bassler, D., & Al‐Kharfi, T. (2011). Probiotics for prevention of necrotizing enterocolitis in preterm infants: John Wiley & Sons.
  • Allen, S. J., Martinez, E. G., Gregorio, G. V., & Dans, L. F. (2010). Probiotics for treating acute infectious diarrhoea: John Wiley & Sons.
  • Aponte, G. B., Mancilla, C. A. B., Carreazo, N. Y., Galarza, R. A. R., & Group, C. I. D. (2013). Probiotics for treating persistent diarrhoea in children. The Cochrane Database of Systematic Reviews, (8), 1-18.
  • Ardö, Y., McSweeney, P. L., Magboul, A. A., Upadhyay, V. K., & Fox, P. F. (2017). Biochemistry of cheese ripening: proteolysis. In Cheese (pp. 445-482): Elsevier.
  • Arena, A., Maugeri, T. L., Pavone, B., Iannello, D., Gugliandolo, C., & Bisignano, G. (2006). Antiviral and immunoregulatory effect of a novel exopolysaccharide from a marine thermotolerant Bacillus licheniformis. International Immunopharmacology, 6(1), 8-13.
  • Botić, T., Danø, T., Weingartl, H., & Cencič, A. (2007). A novel eukaryotic cell culture model to study antiviral activity of potential probiotic bacteria. International Journal of Food Microbiology, 115(2), 227-234.
  • Choi, H.-J., Song, J.-H., Ahn, Y.-J., Baek, S.-H., & Kwon, D.-H. (2009). Antiviral activities of cell-free supernatants of yogurts metabolites against some RNA viruses. European Food Research and Technology, 228(6), 945-950.
  • Codex, T. F. (2009). Communiqué of Fermented Milk In. Ankara, Turkey: Official Gazette.
  • Conti, C., Malacrino, C., & Mastromarino, P. (2009). Inhibition of herpes simplex virus type 2 by vaginal lactobacilli. Journal of Physiology and Pharmacology, 60(Suppl 6), 19-26.
  • Cross, M. L., Ganner, A., Teilab, D., & Fray, L. M. (2004). Patterns of cytokine induction by gram-positive and gram-negative probiotic bacteria. FEMS Immunology & Medical Microbiology, 42(2), 173-180.
  • Çebi, K., & Aydın, F. (2019). Isolation and identification of lactic acid bacteria from chickpea leaven traditionally produced in laboratory. Black Sea Journal of Agriculture, 2(2), 79-85.
  • Demir, H. (2020). Comparison of traditional and commercial kefir microorganism compositions and inhibitory effects on certain pathogens. International Journal of Food Properties, 23(1), 375-386.
  • Dertli, E., & Çon, A. H. (2017). Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology, 85, 151-157.
  • Dimidi, E., Cox, S. R., Rossi, M., & Whelan, K. (2019). Fermented Foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients, 11(8), 1806.
  • Dziuba, M., Dziuba, B., & Iwaniak, A. (2009). Milk proteins as precursors of bioactive peptides. Acta Scientiarum Polonorum Technologia Alimentaria, 8(1), 71-90.
  • El-Adawi, H., Nour, I., Fattouh, F., & El-Deeb, N. (2015). Investigation of the antiviral bioactivity of Lactobacillus bulgaricus 761N extracellular extract against hepatitis C virus (HCV). International Journal of Pharmaceutics, 11, 19-26.
  • Fan, M., Guo, T., Li, W., Chen, J., Li, F., Wang, C., Shi, Y., Xi-an Li, D. & Zhang, S. (2019). Isolation and identification of novel casein-derived bioactive peptides and potential functions in fermented casein with Lactobacillus helveticus. Food Science and Human Wellness, 8(2), 156-176.
  • FAO/WHO. (2006). Probiotics in food: Health and nutritional properties and guidelines for evaluation. Rome: Food and Agriculture Organization/World Health Organization.
  • Farnaud, S., & Evans, R. W. (2003). Lactoferrin—a multifunctional protein with antimicrobial properties. Molecular Immunology, 40(7), 395-405.
  • Floris, R., Recio, I., Berkhout, B., & Visser, S. (2003). Antibacterial and antiviral effects of milk proteins and derivatives thereof. Current Pharmaceutical Design, 9(16), 1257-1275.
  • Fontenele, M. A., do SR Bastos, M., dos Santos, K. M., Bemquerer, M. P., & do Egito, A. S. (2017). Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO). Food Chemistry, 219, 382-390.
  • Gagnaire, V., Carpino, S., Pediliggieri, C., Jardin, J., Lortal, S., & Licitra, G. (2011). Uncommonly thorough hydrolysis of peptides during ripening of Ragusano cheese revealed by tandem mass spectrometry. Journal of Agricultural and Food chemistry, 59(23), 12443-12452.
  • Goldenberg, J. Z., Yap, C., Lytvyn, L., Lo, C. K. F., Beardsley, J., Mertz, D., & Johnston, B. C. (2017). Probiotics for the prevention of Clostridium difficile‐associated diarrhea in adults and children: John Wiley & Sons,.
  • Goto, H., Sagitani, A., Ashida, N., Kato, S., Hirota, T., Shinoda, T., & Yamamoto, N. (2013). Anti-influenza virus effects of both live and non-live Lactobacillus acidophilus L-92 accompanied by the activation of innate immunity. British Journal of Nutrition, 110(10), 1810-1818.
  • Grandy, G., Medina, M., Soria, R., Terán, C. G., & Araya, M. (2010). Probiotics in the treatment of acute rotavirus diarrhoea. A randomized, double-blind, controlled trial using two different probiotic preparations in Bolivian children. BMC Infectious Diseases, 10(1), 253.
  • Guillemard, E., Tanguy, J., Flavigny, A. L., de la Motte, S., & Schrezenmeir, J. (2010). Effects of consumption of a fermented dairy product containing the probiotic Lactobacillus casei DN-114 001 on common respiratory and gastrointestinal infections in shift workers in a randomized controlled trial. Journal of the American College of Nutrition, 29(5), 455-468.
  • Haller, D., Bode, C., Hammes, W., Pfeifer, A., Schiffrin, E., & Blum, S. (2000). Non-pathogenic bacteria elicit a differential cytokine response by intestinal epithelial cell/leucocyte co-cultures. Gut, 47(1), 79-87.
  • Hancıoğlu-Sıkılı, O. (2003). Nohut mayasının mikrobiyolojik ve lezzet karakteristiklerinin arastırılması [Investigation of microbiological and flavour characteristics of chickpea sweet dough]. PhD thesis. Ege University, Izmir, Turkey, p 203.
  • Hartmann, R., & Meisel, H. (2007). Food-derived peptides with biological activity: from research to food applications. Current Opinion in Biotechnology, 18(2), 163-169.
  • Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., Salminen, S., Calder, P. C., & Sanders, M. E. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506-514.
There are 33 citations in total.

Details

Primary Language English
Subjects Microbiology
Journal Section Review
Authors

Zümrüt Begüm Ögel This is me

Hale İnci Öztürk This is me

Publication Date June 30, 2020
Published in Issue Year 2020

Cite

APA Ögel, Z. B., & Öztürk, H. İ. (2020). Antiviral mechanisms related to lactic acid bacteria and fermented food products. Biotech Studies, 29(1), 18-28. https://doi.org/10.38042/biost.2020.29.01.03


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