The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health
Open accessAbstract
Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut, although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for their potential beneficial effects, which we review in this article. They are also an important source of LAB, which are ingested daily upon FF consumption. In this review, we describe the diversity of LAB and their occurrence in food as well as the gut microbiome. We discuss the opportunities to study LAB diversity and functional properties by considering the availability of both genomic and metagenomic data in public repositories, as well as the different latest computational tools for data analysis. In addition, we discuss the role of LAB as potential probiotics by reporting the prevalence of key genomic features in public genomes and by surveying the outcomes of LAB use in clinical trials involving human subjects. Finally, we highlight the need for further studies aimed at improving our knowledge of the link between LAB-fermented foods and the human gut from the perspective of health promotion.
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- Authors
- De Filippis, F., Pasolli, E., & Ercolini, D.
- Affiliations
- Department of Agricultural Sciences, University of Naples Federico II, via Università, 100, 80055, Portici (NA) Italy
- University of Naples Federico II (IT)
- Corresponding author
- Ercolini, Danilo
- Venue
- FEMS Microbiology Reviews
- Publisher
- Oxford University Press (OUP)
- Published
- 2020-06-18
- Volume
- 44
- Issue
- 4
- Pages
- 454-489
- ISSN
- 0168-6445 (ISSN-L)
- 1574-6976
- PMC
- PMC7391071
- OpenAlex
- W3036864319
- Cited by
- 303
- References
- 361
- Citations by year
- 2026: 42 · 2025: 62 · 2024: 63 · 2023: 54 · 2022: 50 · 2021: 25 · 2020: 6 · 2012: 1
- FWCI
- 2.85
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- FEMS Microbiology Reviews (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Funders
- Horizon 2020 (818368)
- Ministry of Agricultural, Food, Forestry and Tourism Policies (790)
- 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 › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Keywords
- lactic acid bacteria, fermented foods, gut microbiota, probiotics, health promotion, metagenomics, genomic features, clinical trials, human health
- MeSH terms
- Gastrointestinal Microbiome, Food Microbiology, Health, Humans, Lactobacillales
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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