Celiac therapy by administration of probiotics in food products: a review

Efficacy of probiotics in dermatitis herpetiformis management: an umbrella review

Background

The available evidence on probiotics in Dermatitis Herpetiformis (DH) remains severely limited. Given the shared pathophysiology of DH and Coeliac disease (CD), we aimed to provide the hypothesis to synthesize the narrative reviews carried out so far on the use of probiotics in the treatment of DH, its impact on gut microbiota dysbiosis, and the gut-skin axis.

Methods

Relevant narrative reviews were searched for in electronic databases such as PubMed, Scopus, Cochrane Library, Embase, and Google Scholar.

Results

All 7 included reviews commented on gut microbiota dysbiosis as a common feature in patients with CD and DH. Immune modulation, attenuation of intestinal permeability, and anti-inflammatory effects were some of the postulated effects of probiotics. Probiotics could modulate the gut-skin axis and may prove therapeutic for DH; however, most of the evidence was indirect, drawn from models of CD or theoretically derived.

Conclusion

While probiotics showed promise for managing gut dysbiosis and immune regulation in DH, the existing evidence remains speculative. Our results suggest that probiotics could be a useful adjunct to gluten-free dieting in DH treatment, but future studies are needed to support this finding.

Lactiplantibacillus plantarum Moderating Effect on Autoimmune Celiac Disease Triggers

The only approved preventive treatment option GFD remains insufficient to manage Celiac Disease (CeD). A cohort of probiotic bacteria recently indicated that probiotic bacteria such as L. plantarum (LP) have a protective effect on CeD. LP has been a prominent probiotic, studied for numerous modulating properties. This review highlights and summarizes LP's ameliorating effect on various triggers/drivers of CeD. Probiotic LP potential for CeD is noticeable, mainly involving gut microbiota modulation, gluten digestion, intestinal homeostasis, CeD-associated pathogens reduction, and CD4 + T cell regulation. LP supplementation maintains intestinal physiology by improving the ratio of intestinal villus height to crypt depth. Gut microbiota modulation also improves tight junction proteins and the intestinal barrier. LP increases the digestibility of immunoreactive 33-mer gliadin peptides and regulates immune triggers such as CD4 + T cells. LP supplementation may minimize the gastrointestinal symptoms of CeD. Nevertheless, the therapeutic applicability of LP is subjected to significant clinical and nonclinical studies.

Bifidobacterium longum Ameliorates Intestinal Inflammation and Metabolic Biomarkers in Mice Fed a High-Fat Diet with Gliadin by Indoleacrylic Acid

Gliadin, abundant in flour-based foods and processed foods, has been widely researched for allergies. However, the impact of gliadin on the intestinal barrier of healthy individuals and the intervention effect of Bifidobacterium longum (B. longum) are rarely explored. Three strains (JCM1217, CCFM1216, CCFM1218) of B. longum with strong gliadin hydrolysis were screened from 18 strains. This study explored the effects of B. longum on mice with a 10-week high-fat diet and 6% gliadin (HFD + 6%G), assessing duodenal health, lipid metabolism, metabolomics, and gut microbiota in the duodenum and colon changes. Three B. longum strains were screened for gliadin hydrolysis to produce minimal R5 immunopeptide production. All three B. longum strains improved duodenal morphology, reduced intestinal permeability, reduced inflammation (IL-15), and activated tryptophan metabolism. Additionally, alterations in the microbiota of the duodenum and colon were also observed. Linear discriminant analysis (LDA) showed that the HFD + 6% G group significantly increased the abundance of Ileibacterium, Alistipes, Bacteroides, Candidatus, Saccharimonas, Streptococcus, Sediminibacterium, and Odoribacterium in the duodenum. The abundance of Blautia, Butyricimonas, Ruminococcaceae UCG-010, Parabacterioids, and Eubacterium nodatum in the colon was also increased. The B. longum CCFM1216 and B. longum CCFM1218 reversed the abundance of these strains. Specifically, B. longum CCFM1216 enhanced the duodenal barrier with indoleacrylic acid, beneficial for blood lipids and glucose. These strains may be used as probiotics for gliadin-related diseases.

Reducing Immunoreactivity of Gluten Peptides by Probiotic Lactic Acid Bacteria for Dietary Management of Gluten-Related Diseases

Immunoreactive gluten peptides that are not digested by peptidases produced by humans can trigger celiac disease, allergy and non-celiac gluten hypersensitivity. The aim of this study was to evaluate the ability of selected probiotic strains to hydrolyze immunoreactive gliadin peptides and to identify peptidase-encoding genes in the genomes of the most efficient strains. Residual gliadin immunoreactivity was measured after one- or two-step hydrolysis using commercial enzymes and bacterial peptidase preparations by G12 and R5 immunoenzymatic assays. Peptidase preparations from Lacticaseibacillus casei LC130, Lacticaseibacillus paracasei LPC100 and Streptococcus thermophilus ST250 strains significantly reduced the immunoreactivity of gliadin peptides, including 33-mer, and this effect was markedly higher when a mixture of these strains was used. In silico genome analyses of L. casei LC130 and L. paracasei LPC100 revealed the presence of genes encoding peptidases with the potential to hydrolyze bonds in proline-rich peptides. This suggests that L. casei LC130, L. paracasei LPC100 and S. thermophilus ST250, especially when used as a mixture, have the ability to hydrolyze immunoreactive gliadin peptides and could be administered to patients on a restricted gluten-free diet to help treat gluten-related diseases.

Fermented foods, their microbiome and its potential in boosting human health

Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health-associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health-beneficial outcomes.

Evaluation of gut microbiota of iranian patients with celiac disease, non-celiac wheat sensitivity, and irritable bowel syndrome: are there any similarities?

BACKGROUND AND AIMS

Individuals with celiac disease (CD), non-celiac wheat sensitivity (NCWS), and irritable bowel syndrome (IBS), show overlapping clinical symptoms and experience gut dysbiosis. A limited number of studies so far compared the gut microbiota among these intestinal conditions. This study aimed to investigate the similarities in the gut microbiota among patients with CD, NCWS, and IBS in comparison to healthy controls (HC).

MATERIALS AND METHODS

In this prospective study, in total 72 adult subjects, including CD (n = 15), NCWS (n = 12), IBS (n = 30), and HC (n = 15) were recruited. Fecal samples were collected from each individual. A quantitative real-time PCR (qPCR) test using 16S ribosomal RNA was conducted on stool samples to assess the relative abundance of Firmicutes, Bacteroidetes, Bifidobacterium spp., and Lactobacillus spp.

RESULTS

In all groups, Firmicutes and Lactobacillus spp. had the highest and lowest relative abundance respectively. The phylum Firmicutes had a higher relative abundance in CD patients than other groups. On the other hand, the phylum Bacteroidetes had the highest relative abundance among healthy subjects but the lowest in patients with NCWS. The relative abundance of Bifidobacterium spp. was lower in subjects with CD (P = 0.035) and IBS (P = 0.001) compared to the HCs. Also, the alteration of Firmicutes to Bacteroidetes ratio (F/B ratio) was statistically significant in NCWS and CD patients compared to the HCs (P = 0.05).

CONCLUSION

The principal coordinate analysis (PCoA), as a powerful multivariate analysis, suggested that the investigated gut microbial profile of patients with IBS and NCWS share more similarities to the HCs. In contrast, patients with CD had the most dissimilarity compared to the other groups in the context of the studied gut microbiota.

A review on enzyme-producing lactobacilli associated with the human digestive process: From metabolism to application

Complex carbohydrates, proteins, and other food components require a longer digestion process to be absorbed by the lining of the alimentary canal. In addition to the enzymes of the gastrointestinal tract, gut microbiota, comprising a large range of bacteria and fungi, has complementary action on the production of digestive enzymes. Within this universe of "hidden soldiers", lactobacilli are extensively studied because of their ability to produce lactase, proteases, peptidases, fructanases, amylases, bile salt hydrolases, phytases, and esterases. The administration of living lactobacilli cells has been shown to increase nutrient digestibility. However, it is still little known how these microbial-derived enzymes act in the human body. Enzyme secretion may be affected by variations in temperature, pH, and other extreme conditions faced by the bacterial cells in the human body. Besides, lactobacilli administration cannot itself be considered the only factor interfering with enzyme secretion, human diet (microbial substrate) being determinant in their metabolism. This review highlights the potential of lactobacilli to release functional enzymes associated with the digestive process and how this complex metabolism can be explored to contribute to the human diet. Enzymatic activity of lactobacilli is exerted in a strain-dependent manner, i.e., within the same lactobacilli species, there are different enzyme contents, leading to a large variety of enzymatic activities. Thus, we report current methods to select the most promising lactobacilli strains as sources of bioactive enzymes. Finally, a patent landscape and commercial products are described to provide the state of art of the transfer of knowledge from the scientific sphere to the industrial application.

Effects of using different O2 scavengers on the qualitative attributes of bifidus yogurt during refrigerated storage

Among the factors that adversely influence the viability of probiotics, the oxygen content of the product and the permeation of oxygen molecules through the packaging system have a noticeable role in the viability loss during the manufacture and storage of fermented milk products. The objective of this study was to examine the qualitative attributes of probiotic yogurt containing different O₂ scavengers, including the commercial O₂ absorber and cysteine-ascorbic acid. Bifidobacterium lactis BIA-7 and B. longum BIA-8 were used as probiotic strains for the production of bio-yogurts. The biochemical parameters, including the changes in pH, titratable acidity, redox potential and incubation time, were determined throughout the fermentation period at 30-min intervals. Also, the changes in viable count, pH, redox potential, titratable acidity, and dissolved oxygen were evaluated at 7-day intervals during the 28 days of refrigerated storage. In addition, the evaluation of rheological and sensory properties measured in the freshly made samples was carried out. The results showed that the utilization of different oxygen scavengers has an effective impact on the decrement of oxygen content and improvement of probiotic viability. As such, the population of B. lactis in the treatments containing various oxygen scavengers was maintained above 7 log CFU/mL throughout the refrigerated storage. Notwithstanding the effective function of cysteine-ascorbic acid in the enhancement of viability, the containing treatments had not only weaker gel structure probably due to short incubation time (360 min) and fast acidification [22.20-22.35 (˚D/min) × 10^-2], but also lower sensory acceptance. Overall, the yogurt treatment containing commercial O₂ scavenger and B. lactis indicated a great potential for the industrial applications. To the best of our knowledge, there is no study on the efficiency of commercial O₂ absorber as a potential factor to maintain the viability of probiotics in yogurt.