Probiotics in Cheese
Cheese can be a good source of beneficial bacteria, however, there are limited studies that address bacterial strains that can be found in cheese. An Italian group decided to address this issue by collecting samples of hard cheese (Grana Padano) produced at multiple locations and than using modern techniques to determine the lactic acid bacteria found. While there were differences noted for the cheeses from various producers, the main beneficial bacteria found were Lactobacillus rhamnosus, L. casei, L. paracasei, L. delbrueckii, L. helveticus and Pediococcus acidilactici.
Chestnut-assisted Transit of Probiotics
The safe transit of probiotics from the mouth, through the acidic gastric secretions of the stomach, to the intestines is a huge concern for probiotics manufacturers. In an Italian project looking for new ways to use chestnuts, it was discovered that chestnut fiber could increase the survival of Lactobacilli through the stomach. This appeared to be related to a number of peptides (small proteins) in the chestnut extract used.
Microflora and Heavy Metal Exposure
Heavy metal exposure is linked to a number of diseases and finding ways to prevent chronic low-level exposure is essential. A French team wondered to what extent the microflora of the intestines was influencing heavy metal uptake. To answer this question, they employed so-called, “germ-free,” mice that do not have any intestinal bacteria. They found that the presence of intestinal bacteria altered the expression of genes needed to deal with heavy metal exposure.
References
- Blaiotta G, La Gatta B, Di Capua M, Di Luccia A, Coppola R, Aponte M Effect of chestnut extract and chestnut fiber on viability of potential probiotic
- Lactobacillus strains under gastrointestinal tract conditions. Food Microbiol. 2013 Dec;36(2):161-9. doi: 10.1016/j.fm.2013.05.002. Epub 2013 May 25.
- Breton J, Daniel C, Dewulf J, Pothion S, Froux N, Sauty M, Thomas P, Pot B, Foligné B. Gut microbiota limits heavy metals burden caused by chronic oral exposure. Toxicol Lett. 2013 Oct 24;222(2):132-8. doi: 10.1016/j.toxlet.2013.07.021. Epub 2013 Aug 2.
- Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter. Food Microbiol. 2013 Dec;36(2):207-15. doi: 10.1016/j.fm.2013.05.009. Epub 2013 Jun 10.