Cited by 97Probiotics and Fermented FoodsGut microbiota and healthProtein Hydrolysis and Bioactive Peptides

Impact of Probiotics on Risk Factors for Cardiovascular Diseases. A Review

Ebel, Bruno, Lemetais, Guillaume, Beney, Laurent, Cachon, Rémy, Sokol, Harry, Langella, Philippe, Gervais, Patrick·2014·Critical Reviews in Food Science and Nutrition

Abstract

Probiotic microorganisms have historically been used to rebalance disturbed intestinal microbiota and to diminish gastrointestinal disorders, such as diarrhea or inflammatory bowel diseases (e.g., Crohn's disease and ulcerative colitis). Recent studies explore the potential for expanded uses of probiotics on medical disorders that increase the risk of developing cardiovascular diseases and diabetes, such as obesity, hypercholesterolemia, arterial hypertension, and metabolic disturbances such as hyperhomocysteinemia and oxidative stress. This review aims at summarizing the proposed molecular and cellular mechanisms involved in probiotic-host interactions and to identify the nature of the resulting beneficial effects. Specific probiotic strains can act by modulating immune response, by producing particular molecules or releasing biopeptides, and by modulating nervous system activity. To date, the majority of studies have been conducted in animal models. New investigations on the related mechanisms in humans need to be carried out to better enable targeted and effective use of the broad variety of probiotic strains.

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Registry

Crossref · 10.1080/10408398.2011.579361

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  • There is increasing evidence that dysbiosis in the intestinal microbial community could be related with some extra-intestinal pathologies, such as allergies, obesity and metabolic syndrome, rheumatic disease, and degenerative processes, among others.

    “Moreover, there is increasing evidence that dysbiosis in this microbial community could be related with some extra-intestinal pathologies, such as allergies, obesity and metabolic syndrome, rheumatic disease, and degenerative processes, among others [69][70][71] .”

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Authors
Ebel, B., Lemetais, G., Beney, L., Cachon, R., Sokol, H., Langella, P., & Gervais, P.
Affiliations
  • Université de Bourgogne (FR)
  • Microbiologie de l’alimentation au service de la santé (FR)
Venue
Critical Reviews in Food Science and Nutrition
Published
2013-11-04
Volume
54
Issue
2
Pages
175-189
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
OpenAlex
W2064794807
Cited by
97
References
182
Citations by year
2026: 4 · 2025: 4 · 2024: 5 · 2023: 3 · 2022: 7 · 2021: 5 · 2020: 7 · 2019: 12 · 2018: 7 · 2017: 11 · 2016: 9 · 2015: 11 · 2014: 12
FWCI
0.96
Type
journal article
Language
en
Open access
closed
Locations
  • Critical Reviews in Food Science and Nutrition (publishedVersion)
  • PubMed (publishedVersion)
  • HAL (submittedVersion)
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
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
Keywords
probiotics, cardiovascular risk factors, gut microbiota, obesity, hypercholesterolemia, hypertension, hyperhomocysteinemia, oxidative stress, diabetes mellitus, immunomodulation, bioactive peptides, nervous system activity
MeSH terms
Animals, Cardiovascular Diseases, Diabetes Mellitus, Enzymes, Humans, Hypercholesterolemia, Hypertension, Immunity, Intestines, Obesity, Risk Factors, Oxidative Stress, Probiotics, Hyperhomocysteinemia, Lipid Metabolism, Microbiota

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