Cited by 98Probiotics and Fermented FoodsGut microbiota and healthMicrobial Metabolites in Food Biotechnology

Influence of fermented milk products, prebiotics and probiotics on microbiota composition and health

Open access
Ceapa, Corina, Wopereis, Harm, Rezaïki, Lahcene, Kleerebezem, Michiel, Knol, Jan, Oozeer, Raish·2013·Best Practice & Research Clinical Gastroenterology

Abstract

The gut microbiota is a highly diverse and relative stabile ecosystem increasingly recognized for its impact on human health. The homeostasis of microbes and the host is also referred to as eubiosis. In contrast, deviation from the normal composition, defined as dysbiosis, is often associated with localized diseases such as inflammatory bowel disease or colonic cancer, but also with systemic diseases like metabolic syndrome and allergic diseases. Modulating a gut microbiota dysbiosis with nutritional concepts may contribute to improving health status, reducing diseases or disease symptoms or supporting already established treatments. The gut microbiota can be modulated by different nutritional concepts, varying from specific food ingredients to complex diets or by the ingestion of particular live microorganisms. To underpin the importance of bacteria in the gut, we describe molecular mechanisms involved in the crosstalk between gut bacteria and the human host, and review the impact of different nutritional concepts such as pre-, pro- and synbiotics on the gastrointestinal ecosystem and their potential health benefits. The aim of this review is to provide examples of potential nutritional concepts that target the gut microbiota to support human physiology and potentially health outcomes.

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Crossref · 10.1016/j.bpg.2013.04.004

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187 of 187 references verified0 citation errors · 0 not checkable

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Authors
Ceapa, C., Wopereis, H., Rezaïki, L., Kleerebezem, M., Knol, J., & Oozeer, R.
Affiliations
Wageningen University & Research (NL)
Venue
Best Practice & Research Clinical Gastroenterology
Publisher
Elsevier BV
Published
2013-02
Volume
27
Issue
1
Pages
139-155
ISSN
1521-6918 (ISSN-L)
OpenAlex
W2114284685
Cited by
98
References
187
Citations by year
2026: 1 · 2025: 3 · 2024: 1 · 2023: 9 · 2022: 7 · 2021: 10 · 2020: 16 · 2019: 5 · 2018: 6 · 2017: 12 · 2016: 10 · 2015: 6 · 2014: 11 · 2013: 1
FWCI
1.25
Type
journal article
Language
en
Open access
Locations
  • Best Practice & Research Clinical Gastroenterology (publishedVersion)
  • PubMed (publishedVersion)
  • Socio-Environmental Systems Modeling (acceptedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
Funders
  • Marie Curie International Training Mobility Network (21553-2)
  • Danone Research – Centre for Specialized Nutrition
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords
gut microbiota, fermented milk, prebiotics, probiotics, synbiotics, dysbiosis, eubiosis, host-microbe crosstalk, inflammatory bowel disease, metabolic syndrome, allergic diseases, health benefits
MeSH terms
Health Status, Humans, Nutritional Physiological Phenomena, Probiotics, Gastrointestinal Tract, Cultured Milk Products, Host-Pathogen Interactions, Metagenome, Prebiotics

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