Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health
Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and poly...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/9/2092 |
| _version_ | 1797519308134285312 |
|---|---|
| author | Carla Miranda Diogo Contente Gilberto Igrejas Sandra P. A. Câmara Maria de Lurdes Enes Dapkevicius Patrícia Poeta |
| author_facet | Carla Miranda Diogo Contente Gilberto Igrejas Sandra P. A. Câmara Maria de Lurdes Enes Dapkevicius Patrícia Poeta |
| author_sort | Carla Miranda |
| collection | DOAJ |
| description | Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health. |
| first_indexed | 2024-03-10T07:41:01Z |
| format | Article |
| id | doaj.art-d0b1306f51c04781a96215162c472001 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T07:41:01Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d0b1306f51c04781a96215162c4720012023-11-22T13:04:06ZengMDPI AGFoods2304-81582021-09-01109209210.3390/foods10092092Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human HealthCarla Miranda0Diogo Contente1Gilberto Igrejas2Sandra P. A. Câmara3Maria de Lurdes Enes Dapkevicius4Patrícia Poeta5Microbiology and Antibiotic Resistance Team (MicroART), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalDepartment of Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalAssociated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-546 Lisboa, PortugalInstitute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9500-321 Angra do Heroísmo, PortugalInstitute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9500-321 Angra do Heroísmo, PortugalMicrobiology and Antibiotic Resistance Team (MicroART), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, PortugalAnimal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.https://www.mdpi.com/2304-8158/10/9/2092lactic acid bacteriafood-producing animalsdairy productshealth benefitsone healthantimicrobial resistance |
| spellingShingle | Carla Miranda Diogo Contente Gilberto Igrejas Sandra P. A. Câmara Maria de Lurdes Enes Dapkevicius Patrícia Poeta Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health Foods lactic acid bacteria food-producing animals dairy products health benefits one health antimicrobial resistance |
| title | Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health |
| title_full | Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health |
| title_fullStr | Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health |
| title_full_unstemmed | Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health |
| title_short | Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health |
| title_sort | role of exposure to lactic acid bacteria from foods of animal origin in human health |
| topic | lactic acid bacteria food-producing animals dairy products health benefits one health antimicrobial resistance |
| url | https://www.mdpi.com/2304-8158/10/9/2092 |
| work_keys_str_mv | AT carlamiranda roleofexposuretolacticacidbacteriafromfoodsofanimalorigininhumanhealth AT diogocontente roleofexposuretolacticacidbacteriafromfoodsofanimalorigininhumanhealth AT gilbertoigrejas roleofexposuretolacticacidbacteriafromfoodsofanimalorigininhumanhealth AT sandrapacamara roleofexposuretolacticacidbacteriafromfoodsofanimalorigininhumanhealth AT mariadelurdesenesdapkevicius roleofexposuretolacticacidbacteriafromfoodsofanimalorigininhumanhealth AT patriciapoeta roleofexposuretolacticacidbacteriafromfoodsofanimalorigininhumanhealth |