Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health

Foods

Gilberto Igrejas¹  Diogo Contente²  Sandra P. A. Câmara³  Maria de Lurdes Enes Dapkevicius³  Patrícia Poeta⁴  Carla Miranda⁴ 

[1] Associated Laboratory for Green Chemistry (LAQV-REQUIMTE), University NOVA of Lisboa, 2829-546 Lisboa, Portugal;Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9500-321 Angra do Heroísmo, Portugal;Microbiology and Antibiotic Resistance Team (MicroART), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;

关键词: lactic acid bacteria;    food-producing animals;    dairy products;    health benefits;    one health;    antimicrobial resistance;   

DOI  :  10.3390/foods10092092

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown