Cited by 303Probiotics and Fermented FoodsGut microbiota and healthReproductive tract infections research

The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

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De Filippis, Francesca, Pasolli, Edoardo, Ercolini, Danilo·2020·FEMS Microbiology Reviews

Abstract

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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  1. Lerche M. Isolierung und differenzierung anaerober Lactobacillaceae aus dem Darm erwachsener Menschen (Beitrag zum Lactobacillus bifidus-Problem). Zentralblatt fur Bakeriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. 1961; 180: 324– 56.
  2. Parks DH, Chuvochina M, Chaumeil PA et al. Selection of representative genomes for 24,706 bacterial and archaeal species clusters provide a complete genome-based taxonomy. BioRxiv. 2019.
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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
Published
2020-06-18
Volume
44
Issue
4
Pages
454-489
ISSN
  • 0168-6445 (ISSN-L)
  • 1574-6976
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
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

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