French researchers from the Insti­tute Agro eval­u­at­ed the role of fer­ment­ed dairy prod­ucts and lac­tic cul­tures in mod­u­lat­ing intesti­nal mucos­al immu­ni­ty.

The gut micro­bio­ta sig­nif­i­cant­ly influ­ences mucos­al immu­ni­ty and the intesti­nal bar­ri­er. Dys­bio­sis, or dys­bac­te­rio­sis, is asso­ci­at­ed with a vio­la­tion of the immuno­log­i­cal home­osta­sis of the mucous mem­brane, which leads to inflam­ma­to­ry bow­el dis­eases. Pro­bi­ot­ic bac­te­ria can main­tain inter­nal home­osta­sis to pro­mote health.

Fer­ment­ed foods are our main source of live and active bac­te­ria. Sur­pris­ing­ly, despite the fact that every­one seems to know about the ben­e­fits of fer­ment­ed milk prod­ucts for the gut in gen­er­al and the immune sys­tem in par­tic­u­lar, sci­en­tists actu­al­ly know lit­tle about the effect of fer­ment­ed dairy prod­ucts on the intesti­nal micro­bio­ta.

In a new study, experts stud­ied how lac­tic acid bac­te­ria (LAB) and pro­pi­oni­bac­te­ria (PAB) affect intesti­nal immu­ni­ty. The results of the study indeed demon­strat­ed the cura­tive capac­i­ty of the LAB and PAB strains that devel­op in milk dur­ing the fer­men­ta­tion process.

Remark­ably, only cer­tain strains with­in each species active­ly con­tribute to intesti­nal home­osta­sis, the sci­en­tists found. That is, not all bac­te­ria claimed to be ben­e­fi­cial in adver­tis­ing actu­al­ly ben­e­fit intesti­nal immu­ni­ty. To inves­ti­gate the mech­a­nisms under­ly­ing the com­plex, mul­ti­fac­eted inter­ac­tions between bac­te­ria and the gut sys­tem, experts still need to screen a large num­ber of strains.

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