Dietary deprivation of fermented foods causes a fall in innate immune response. Lactic acid bacteria can counteract the immunological effect of this deprivation
Abstract
Extrinsic factors such as maternal microbiota, bacterial load of the environment, diet and medication modulate the intestinal microbiota. Maturation and function of the immune system is influenced by established gut microbiota. In this work we describe the immunological effects of the dietary deprivation of fermented foods of healthy volunteers. Significant decreases in faecal lactobacillus and total aerobes counts and concentration of short chain fatty acids were observed following deprivation of fermented food of the normal diet. Moreover, a decrease in phagocytic activity in leukocytes was observed after two weeks of restricted diet. Therefore, the dietary deprivation of fermented foods could induce a decrease in innate immune response that might affect the capacity to respond against infections. The ingestion of a probiotic product containing the strains Lactobacillus gasseri CECT5714 and Lactobacillus coryniformis CECT5711 or a standard yogurt containing a conventional starter Lactobacillus delbrueckii sp. bulgaricus counteracted the fall in the immune response, although the probiotic product was more effective than the standard yogurt.
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Adipokine secretion profiles differ between subcutaneous and abdominal adipose tissues.
“In addition, the profile of adipokines produced is dissimilar between the subcutaneous and abdominal adipose tissues.”
From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [59]
Leptin is preferentially expressed and secreted by subcutaneous adipose tissue, while adiponectin, visfatin, omentin, resistin, PAI-1, IL-8, IL-7, IL-1a, MCP-1, TGF-b, growth-related oncogene, CCL5 and MIP-1b are expressed more in abdominal fat.
“Thus, leptin is preferentially expressed and secreted by subcutaneous adipose tissue (52) , while the expression of adiponectin, visfatin, omentin, resistin, PAI-1, IL-8, IL-7, IL-1a, MCP-1, TGF-b, growth-related oncogena, CCL5 and MIP-1b is higher in abdominal fat.”
From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [59]
IL-6 and TNF-a appear to be synthesised equally by different adipose tissue sites.
“In contrast to such distributions, there are reports that IL-6 and TNF-a seem to be equally synthesised by the different sites (28,36,53 -59) .”
From Dietary factors and low-grade inflammation in relation to overweight and obesity (2011) · cites this paper as [59]
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- Authors
- Olivares, M., Paz Díaz-Ropero, M., Gómez, N., Sierra, S., Lara-Villoslada, F., Martín, R., Miguel Rodríguez, J., & Xaus, J.
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 2006-09-21
- Volume
- 73
- Issue
- 4
- Pages
- 492-498
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W2145415753
- Cited by
- 68
- References
- 0
- Citations by year
- 2026: 1 · 2025: 3 · 2024: 1 · 2023: 3 · 2022: 5 · 2021: 3 · 2020: 4 · 2019: 8 · 2018: 4 · 2017: 5 · 2015: 2 · 2014: 4 · 2013: 2 · 2012: 1
- FWCI
- 6.97
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Dairy Research (publishedVersion)
- PubMed (publishedVersion)
- 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 › Infant Nutrition and Health
- Keywords
- fermented foods, food deprivation, innate immune response, gut microbiota, Lactobacillus, short-chain fatty acids, phagocytic activity, probiotics, Lactobacillus gasseri, Lactobacillus coryniformis, Lactobacillus bulgaricus, yogurt
- MeSH terms
- Adult, Fatty Acids, Volatile, Feces, Female, Fermentation, Humans, Immunity, Innate, Lactobacillus, Male, Phagocytosis, T-Lymphocytes, Yogurt, Colony Count, Microbial, Cytokines, Cross-Over Studies, Probiotics, Cultured Milk Products
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