The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis
Lactic acid bacteria (LAB) have historically been used in fermentation processes, playing a key role in the development of foods with health benefits. Understanding the factors that affect LAB functionality is essential for optimizing their application. During fermentation processes, LAB produce dif...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/7/378 |
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| author | Yulma Lizbeth Aguirre-Garcia Neftiti Carolina Cerda-Alvarez Rosa María Santiago-Santiago Adriana Rocío Chantre-López Sarahi Del Carmen Rangel-Ortega Raúl Rodríguez-Herrera |
| author_facet | Yulma Lizbeth Aguirre-Garcia Neftiti Carolina Cerda-Alvarez Rosa María Santiago-Santiago Adriana Rocío Chantre-López Sarahi Del Carmen Rangel-Ortega Raúl Rodríguez-Herrera |
| author_sort | Yulma Lizbeth Aguirre-Garcia |
| collection | DOAJ |
| description | Lactic acid bacteria (LAB) have historically been used in fermentation processes, playing a key role in the development of foods with health benefits. Understanding the factors that affect LAB functionality is essential for optimizing their application. During fermentation processes, LAB produce different metabolites of interest, such as lactic acid, gamma-aminobutyric acid (GABA), and short-chain fatty acids, whose production is influenced by conditions such as temperature and pH. Although LAB exhibit optimal growth ranges, their ability to adapt to moderate variations makes them particularly valuable in various applications. Currently, the impact of these LAB metabolites on human physiology is being actively investigated, especially for modulation of the Microbiota–Gut–Brain axis. Certain compounds derived from LAB have been shown to contribute to neurological, immunological, and metabolic processes, opening new perspectives for the design of functional foods. This article provides a comprehensive overview of the importance of lactic acid bacteria in human health and highlights their potential for the development of innovative strategies to promote well-being through diet. |
| format | Article |
| id | doaj-art-1ef6afbdcd8c45d3a7d9cfe88c7fc85c |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-1ef6afbdcd8c45d3a7d9cfe88c7fc85c2025-08-20T03:32:12ZengMDPI AGFermentation2311-56372025-06-0111737810.3390/fermentation11070378The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain AxisYulma Lizbeth Aguirre-Garcia0Neftiti Carolina Cerda-Alvarez1Rosa María Santiago-Santiago2Adriana Rocío Chantre-López3Sarahi Del Carmen Rangel-Ortega4Raúl Rodríguez-Herrera5School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoFood Science and Technology Department, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoLactic acid bacteria (LAB) have historically been used in fermentation processes, playing a key role in the development of foods with health benefits. Understanding the factors that affect LAB functionality is essential for optimizing their application. During fermentation processes, LAB produce different metabolites of interest, such as lactic acid, gamma-aminobutyric acid (GABA), and short-chain fatty acids, whose production is influenced by conditions such as temperature and pH. Although LAB exhibit optimal growth ranges, their ability to adapt to moderate variations makes them particularly valuable in various applications. Currently, the impact of these LAB metabolites on human physiology is being actively investigated, especially for modulation of the Microbiota–Gut–Brain axis. Certain compounds derived from LAB have been shown to contribute to neurological, immunological, and metabolic processes, opening new perspectives for the design of functional foods. This article provides a comprehensive overview of the importance of lactic acid bacteria in human health and highlights their potential for the development of innovative strategies to promote well-being through diet.https://www.mdpi.com/2311-5637/11/7/378lactic acid bacteriaMicrobiota–Gut–Brain axismetabolitesintestinal microbiotaneuropsychiatric disorders |
| spellingShingle | Yulma Lizbeth Aguirre-Garcia Neftiti Carolina Cerda-Alvarez Rosa María Santiago-Santiago Adriana Rocío Chantre-López Sarahi Del Carmen Rangel-Ortega Raúl Rodríguez-Herrera The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis Fermentation lactic acid bacteria Microbiota–Gut–Brain axis metabolites intestinal microbiota neuropsychiatric disorders |
| title | The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis |
| title_full | The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis |
| title_fullStr | The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis |
| title_full_unstemmed | The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis |
| title_short | The Metabolites Produced by Lactic Acid Bacteria and Their Role in the Microbiota–Gut–Brain Axis |
| title_sort | metabolites produced by lactic acid bacteria and their role in the microbiota gut brain axis |
| topic | lactic acid bacteria Microbiota–Gut–Brain axis metabolites intestinal microbiota neuropsychiatric disorders |
| url | https://www.mdpi.com/2311-5637/11/7/378 |
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