by GMFH Editing Team
An abnormal pattern of microbial colonization has been reported in infants born prior to 37 weeks of gestation. New research supports the role of probiotic supplementation in shaping the gut microbiota of preterm infants towards that of their full-term counterparts.
by GMFH Editing Team
The mechanisms underlying associations between yogurt consumption and a reduced risk of negative health outcomes have not been widely studied. A cross-sectional study now suggests that maintaining normal gut barrier function is a new mechanism that supports the benefits of consuming yogurt.
by GMFH Editing Team
Fermented foods are a known source of lactic acid bacteria. A high-throughput sequencing analysis of food and human metagenomes proves that fermented foods are a source of lactic acid bacteria for the gut microbiome, and that abundance is shaped by both age and lifestyle.
by GMFH Editing Team
Foods are processed in the upper digestive tract and pass into the colon when entering the digestive system. A new paper outlines the impact of food consumption in shaping bidirectional communication between digestive responses and the digestive sensations occurring before, during and after a meal.
by Mary Ellen Sanders
More than 250 species have been assigned to the genus Lactobacillus in recent decades. Now, a group of 15 scientists from all over the world have reclassified the genus Lactobacillus into 25 genera, which include 23 novel genera.
by GMFH Editing Team
Important scientific progress has been made in 2019 in our understanding of the contribution of gut microbiome in health and disease. Have a look at this “2019 Year at a glance” report and discover the year’s breakthroughs in the field.
While initial studies focused on characterizing the gut microbiome, there has been a shift in the field towards mechanistic research focusing on microbiome influence on host phenotype. Here, science and medical writer Andreu Prados updates major breakthroughs in the field in 2019.
by GMFH Editing Team
Not all fermented foods are a source of probiotics. Scientists from the Department of Nutritional Sciences at King’s College London have reviewed the impact of kefir and major non-dairy fermented foods on the gut microbiota and gastrointestinal health.
by GMFH Editing Team
Gut health has emerged as a potential target in people suffering from metabolic syndrome. A new randomized controlled trial has found that yogurt may help ameliorate insulin resistance in obese women with nonalcoholic fatty liver disease and metabolic syndrome by involving the gut microbiota.
Identifying high quality probiotics available in the marketplace isn’t an easy task. A recent panel of experts suggest some recommendations to companies producing probiotics for assuring probiotics’ quality, from their manufacture to their selling.