Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate?

Journal of Functional Foods

Sylvain Denis¹  Ophélie Uriot²  Maira Junjua²  Annie Dary-Mourot³  Stéphanie Blanquet-Diot³  Yvonne Roussel³ 

[1] URAFPA, Unité de Recherche Animal et Fonctionnalités des Produits Animaux, Equipe Protéolyse et Biofonctionnalité des Protéines et des Peptides, Université de Lorraine, 54506 Vandoeuvre-les-Nancy, France;UMR 454 UCA-INRA MEDIS Microbiota, Digestive Environment and Health, Université Clermont Auvergne, 63000 Clermont-Ferrand, France;URAFPA, Unité de Recherche Animal et Fonctionnalités des Produits Animaux, Equipe Protéolyse et Biofonctionnalité des Protéines et des Peptides, Université de Lorraine, 54506 Vandoeuvre-les-Nancy, France;

关键词: S. thermophilus;    Probiotic;    Gastrointestinal survival;    Health effects;   

DOI  :  

来源: DOAJ

【 摘 要 】

Probiotics are defined as live microorganisms that when administered in adequate amount confer a health benefit to the host. To be considered as a probiotic, a bacterial strain must not only be safe but should also survive in the human gastrointestinal tract and exert health benefits on its host. Streptococcus thermophilus is a Gram positive bacterium widely used in dairy fermentations for the production of yogurt and cheese. In contrast with other lactic acid bacteria, the probiotic status of S. thermophilus remains still questioned. This review gives an update of the human trials, in vivo assays in animal models and in vitro experiments, which have assessed the resistance of S. thermophilus to gastrointestinal stresses and have investigated its positive health effects. The underlying mechanisms of action are also described and the probiotic status of the bacterium is debated with respect to the available literature.

【 授权许可】

Unknown