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The Impact of Fermented Food Consumption on Acute or Chronic Diseases

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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Prebiotics and Probiotics".

Deadline for manuscript submissions: closed (31 March 2021) | Viewed by 17918

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Special Issue Editor

Dr. Kazuhiko Fukatsu

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Guest Editor

Surgical Center, The University of Tokyo Hospital, Tokyo, Japan
Interests: gut immunity; enteral nutrition; parenteral nutrition; immuno-nutrition; gut ischemia reperfusion injury; sepsis; postoperative complications; high fat diets; rehabilitation

Special Issue Information

Dear Colleagues,

In recent years, one of the most enchanting topics in the field of nutrition science has been gut microbiota. Fermented milk, pro-, pre-, and syn-biotics have been used in clinical settings as powerful tools that influence and improve the environment. In addition to their impact on gut diseases, these nutritional products may have immunomodulatory effects and even prevent cancer. However, because there are so many bacterial species and associated products, we still do not know how we should use them and what we can expect by administering them. In this Special Issue, we focus on their effects on acute and chronic diseases. Are these products always effective in various conditions? Are the glorious stories real or just myths?

Dr. Kazuhiko Fukatsu
Guest Editor

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Keywords

Fermented milk
Probiotics
Prebiotics
Synbiotics
Immunity
Gut microbiota
Chronic disease
Acute care

Published Papers (4 papers)

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Research

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20 pages, 5038 KiB

Open AccessArticle

α-Hydroxyisocaproic Acid Decreases Protein Synthesis but Attenuates TNFα/IFNγ Co-Exposure-Induced Protein Degradation and Myotube Atrophy via Suppression of iNOS and IL-6 in Murine C2C12 Myotube

by Koichiro Sumi, Misato Sakuda, Kinuyo Munakata, Kentaro Nakamura and Kinya Ashida

Nutrients 2021, 13(7), 2391; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13072391 - 13 Jul 2021

Cited by 7 | Viewed by 3401

Abstract

There is ongoing debate as to whether or not α-hydroxyisocaproic acid (HICA) positively regulates skeletal muscle protein synthesis resulting in the gain or maintenance of skeletal muscle. We investigated the effects of HICA on mouse C2C12 myotubes under normal conditions and during cachexia induced by co-exposure to TNFα and IFNγ. The phosphorylation of AMPK or ERK1/2 was significantly altered 30 min after HICA treatment under normal conditions. The basal protein synthesis rates measured by a deuterium-labeling method were significantly lowered by the HICA treatment under normal and cachexic conditions. Conversely, myotube atrophy induced by TNFα/IFNγ co-exposure was significantly improved by the HICA pretreatment, and this improvement was accompanied by the inhibition of iNOS expression and IL-6 production. Moreover, HICA also suppressed the TNFα/IFNγ co-exposure-induced secretion of 3-methylhistidine. These results demonstrated that HICA decreases basal protein synthesis under normal or cachexic conditions; however, HICA might attenuate skeletal muscle atrophy via maintaining a low level of protein degradation under cachexic conditions. Full article

(This article belongs to the Special Issue The Impact of Fermented Food Consumption on Acute or Chronic Diseases)

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17 pages, 2321 KiB

Open AccessArticle

The Effect of Continuous Intake of Lactobacillus gasseri OLL2716 on Mild to Moderate Delayed Gastric Emptying: A Randomized Controlled Study

by Toshihiro Ohtsu, Ken Haruma, Yumiko Ide and Atsushi Takagi

Nutrients 2021, 13(6), 1852; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13061852 - 28 May 2021

Cited by 5 | Viewed by 4279

Abstract

Probiotics have been suggested to be effective for functional dyspepsia, but their effect on gastric motility is not clear. We evaluated the effect of Lactobacillus gasseri OLL2716 (LG21 strain) on mild to moderate delayed gastric emptying by a double-blind, parallel-group, placebo-controlled, randomized trial. Participants (n = 28) were randomly assigned to ingest LG21 strain-containing yogurt (LG21 strain group) or LG21 strain-free yogurt (placebo group) for 12 weeks. The ¹³C gastric emptying breath test was performed to measure the gastric emptying rate over time following ingestion of a liquid meal, and the time to reach the peak (Tmax) was used as an indicator of gastric emptying. We also measured the salivary amylase concentration, an indicator of autonomic dysfunction under stress. The per-protocol population (n = 27, male n = 4, female n = 23) was evaluated for efficacy. When a ≥30% reduction in the difference between participant’s Tmax and the Japanese mean Tmax was defined as an improvement, the odds ratio of improvement in delayed gastric emptying compared to placebo after 12 weeks was 4.1 (95% confidence interval, 0.8 to 20.2). Moreover, salivary amylase concentrations were significantly lower than in the placebo group, indicating an improvement in autonomic function. The present data were not enough to support the beneficial effects of the LG21 strain on delayed gastric emptying. However, if we define the odds ratio in further study investigated with a larger number of participants, LG21 strain might be expected to have some impact on delayed gastric emptying. Full article

(This article belongs to the Special Issue The Impact of Fermented Food Consumption on Acute or Chronic Diseases)

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14 pages, 747 KiB

Open AccessArticle

Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study

by Fuyuko Takahashi, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Yuka Kawate, Takuro Okamura, Noriyuki Kitagawa, Hiroshi Okada, Naoko Nakanishi, Saori Majima, Takafumi Senmaru, Emi Ushigome, Masahide Hamaguchi, Mai Asano, Masahiro Yamazaki and Michiaki Fukui

Nutrients 2021, 13(1), 72; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13010072 - 28 Dec 2020

Cited by 14 | Viewed by 4269

Abstract

Insulin resistance is a risk of sarcopenia, and the presence of sarcopenia is high in patients with type 2 diabetes (T2DM). It has been reported that habitual miso soup consumption was associated with lower insulin resistance. However, the association between habitual miso consumption and the presence of sarcopenia in patients with T2DM, especially sex difference, was unclear. In this cross-sectional study, 192 men and 159 women with T2DM were included. Habitual miso consumption was defined as consuming miso soup regularly. Having both low skeletal muscle mass index (<28.64% for men, <24.12% for women) and low adjusted hand grip strength (<51.26% for men, <35.38% for women) was defined as sarcopenia. The proportions of sarcopenia were 8.7% in men and 22.6% in women. The proportions of habitual miso consumption were 88.0% in men and 83.6% in women. Among women, the presence of sarcopenia was lower in the group with habitual miso consumption (18.8% versus 42.3%, p = 0.018); however, there was no association between habitual miso consumption and the presence of sarcopenia in men. Habitual miso consumption was negatively associated with the presence of sarcopenia in women (adjusted odds ratio (OR), 0.20 (95% confidence interval (CI): 0.06–0.62), p = 0.005) but not in men. This study indicated that habitual miso consumption was associated with the presence of sarcopenia in women but not in men. Full article

(This article belongs to the Special Issue The Impact of Fermented Food Consumption on Acute or Chronic Diseases)

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Review

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12 pages, 2557 KiB

Open AccessReview

Gut Microbiota and Probiotics/Synbiotics for Modulation of Immunity in Critically Ill Patients

by Kentaro Shimizu, Masahiro Ojima and Hiroshi Ogura

Nutrients 2021, 13(7), 2439; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13072439 - 16 Jul 2021

Cited by 25 | Viewed by 5207

Abstract

Patients suffering from critical illness have host inflammatory responses against injuries, such as infection and trauma, that can lead to tissue damage, organ failure, and death. Modulation of host immune response as well as infection and damage control are detrimental factors in the management of systemic inflammation. The gut is the motor of multiple organ failure following injury, and it is recognized that gut dysfunction is one of the causative factors of disease progression. The gut microbiota has a role in maintaining host immunity, and disruption of the gut microbiota might induce an immunosuppressive condition in critically ill patients. Treatment with probiotics and synbiotics has been reported to attenuate systemic inflammation by maintaining gut microbiota and to reduce postoperative infectious complications and ventilator-associated pneumonia. The administration of prophylactic probiotics/synbiotics could be an important treatment option for preventing infectious complications and modulating immunity. Further basic and clinical research is needed to promote intestinal therapies for critically ill patients. Full article

(This article belongs to the Special Issue The Impact of Fermented Food Consumption on Acute or Chronic Diseases)

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