Interaction of Human Gut Microflora with Commonly Consumed Herbs and Spices: A Review
A. IrshadPrasad RasaneSushma GurumayumJyoti SinghSawinder KaurAvinash Singh PatelAshwani KumarJaspreet KaurMahendra GunjalKanu Priya Sharma
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Abstract: Herbs and spices are used since time memorable to transfuse color and add flavors to food. Their antibacterial properties also help preserve raw and cooked foods. Various diets composed of herbs and spices, as consistent with various researches, have been shown to influence life within the human digestive tract. This modulation forms the basis of various health effects that the herbs and spices and the microflora have on the human health. The intestinal microbiota is engaged in a critical function of promoting health, composed of favourable microbes (Lactobacillus and Bifidobacterium) and potentially harmful microorganisms (Salmonella thyphimurium and Escherichia coli). Spices and herbs make double oddities, i.e., inhibiting the proliferation of hazardous microbes while promoting favorable ones. The paper reviews the relevant manuscripts published in the past 20 years to understand the microbial modulation dynamics of herbs and spices. PubMed, Mendeley, SciELO, Scopus, Science Direct, and other peer-reviewed databases were accessed for the review. Microbial modulation is achieved by means of herbs and spices owing to the reduction of oxidative stress caused by reactive oxygen radicals, such as OHˉ, singlet O2, hydrogen peroxide, and superoxide radical, which leads to a threat to the intestinal microbiota. Spices and herbs have essential oils that serve as prebiotics, reducing the demand to impart artificial antioxidants, thus avoiding the associated health risks. Thus, the present review explores the mechanisms and underlying functions of herbs and spices in the human gut biome.Keywords:
Human pathogen
Chinese herbs
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Fifty commercial yoghurts, representing 16 Australian manufacturers, and claiming to contain the probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium species, were examined for the viable population of these species as well as the yoghurt culture species, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The viable populations of L. delbrueckii ssp bulgaricus and S. thermophilus exceeded 10 7 cfu/g in 54% and 68% of the samples, respectively. The viable populations of L. acidophilus and Bifidobacterium species exceeded 10 6 cfu/g only in 24% and 14% of the samples, respectively. Yoghurts possessing high populations of L. delbrueckii ssp bulgaricus tended to be more acid (pH < 4) and contained L. acidophilus and/or Bifidobacterium species at populations less than 10 6 cfu/g.
Actinomycetaceae
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The aim of this study is to compare between the count of Bifidobacterium spp. and Lactobacillus spp. as probiotic in stool of both autistic and non-autistic children. Bifidobacterium spp. and Lactobacillus spp. were assessed in stool samples of 40 autistic children and 20 healthy typical children of similar ages which consider as control group. The study indicated that the counts of both Bifidobacterium spp. and Lactobacillus spp. were lower in the stool of autistic children than that of their control group. It was significant in the case of Lactobacillus spp. with (p value 0.05) and highly significant in the case of Bifidobacterium spp. with (p value 0.000) and the count of bacteria wasn't affected by sex (male or female).
Bifidobacterium breve
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Objective:To observe the effect of inhibition and disinfection of Enteropathogens by Bifidobactium QJ405 and Lactobacillus QJ405 in vitro.Methods:The inhibiting test was performed on two groups:One was the testing group in which Bifidobacterium QJ405 and Lactobacillus QJ405 were cutured dlone respectively.The change of number of the bacteria had been observed at an inter of two of four hours,and the curve of bacterial grouth bad been drawn.In the disinfecting test,the metabolite of Bifidobecterium QJ405 and Lactobacillus QJ405 quantitatively inoculated respectively on the EMB agqar medium's surface which was spreaded by the quantative enteropathogens in advance,and the growing state of these bacteria was observed in the inoculated region at the following step.Results:It is obvious in our test that the grouth of hour strains of Enteropathogens and the two standard strains(ATCC2592,ATCC25923)were inhibited by Bifidobacterium QJ405 and Lactobacillus QJ405 and the merabolite of Lactobacillus QJ405 could destroy the Eneropthogens.Conclution:Bifidobacterium QJ405 and Lactobacillus QJ405 have some antibiotic effects as the probiotics.
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The nutritional and healthy solidified yoghurt containing Bifidobacterium adolescentic has been made,using fresh milk and sugar as the main raw materials and using Bifidobacterium adolescentic,Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus as starter cultures.The optimum technological condition of solidified yoghurt of Bifidobacterium adolescentic was determined:they are respectively 8% of sugar,3% of inoculum and three lactic acid bacteria which are Lactobacillus delbrueckii subsp.bulgaricus,Streptococcus thermophilus and Bifidobacterium adolescentic and the percentage of these three lactic acid bacteria is 1:1:4,the time of fermentation is 4 h.The number of Lactobacillus delbrueckii subsp.bulgaricus,Streptococcus thermophilus and Bifidobacterium adolescentic could be counted in solidified Bifidobacterium adolescentic.Solidified yoghurt contain the number of viable Lactobacillus delbrueckii subsp.bulgaricus is 8.0×10 8 cfu·mL-1,the number of viable Streptococcus thermophilus is 8.5×10 8 cfu·mL-1,the number of viable Bifidobacterium adolescentic is 2.0×10 6 cfu·mL-1.
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Bifidobacterium and Lactobacillus are beneficial for human health, and many strains of these two genera are widely used as probiotics. We used two large datasets published by the American Gut Project (AGP) and a gut metagenomic dataset (NBT) to analyze the relationship between these two genera and the community structure of the gut microbiota. The meta-analysis showed that Bifidobacterium, but not Lactobacillus, is among the dominant genera in the human gut microbiota. The relative abundance of Bifidobacterium was elevated when Lactobacillus was present. Moreover, these two genera showed a positive correlation with some butyrate producers among the dominant genera, and both were associated with alpha diversity, beta diversity, and the robustness of the gut microbiota. Additionally, samples harboring Bifidobacterium present but no Lactobacillus showed higher alpha diversity and were more robust than those only carrying Lactobacillus. Further comparisons with other genera validated the important role of Bifidobacterium in the gut microbiota robustness. Multivariate analysis of 11,744 samples from the AGP dataset suggested Bifidobacterium to be associated with demographic features, lifestyle, and disease. In summary, Bifidobacterium members, which are promoted by dairy and whole-grain consumption, are more important than Lactobacillus in maintaining the diversity and robustness of the gut microbiota.
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