Specific Signatures of the Gut Microbiota and Increased Levels of Butyrate in Children Treated with Fermented Cow's Milk Containing Heat-Killed Lactobacillus paracasei CBA L74

• Published in: Applied and environmental microbiology Vol. 83; no. 19
• Main Authors: Berni Canani, Roberto, De Filippis, Francesca, Nocerino, Rita, Laiola, Manolo, Paparo, Lorella, Calignano, Antonio, De Caro, Carmen, Coretti, Lorena, Chiariotti, Lorenzo, Gilbert, Jack A., Ercolini, Danilo
• Format: Journal Article
• Language: English
• Published: United States American Society for Microbiology 01.10.2017
• Subjects: Animals; Bacteria; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Biomarkers; Butyric Acid - metabolism; Cattle; Child, Preschool; Children; Children & youth; Clinical trials; Composition effects; Cow's milk; Cultured Milk Products - analysis; Cultured Milk Products - microbiology; Dietary supplements; Digestive system; Fecal microflora; Female; Fermentation; Fermented milk products; Gastrointestinal Microbiome; Gastrointestinal tract; Gastrointestinal Tract - microbiology; Gene sequencing; Humans; Immunity; Infant; Intestinal microflora; Lactobacillus; Lactobacillus paracasei; Lactobacillus paracasei - chemistry; Lactobacillus paracasei - metabolism; Male; Microbial Ecology; Microorganisms; Milk; Organic chemicals; Probiotics; Probiotics - administration & dosage; Relative abundance; rRNA 16S; fecal butyrate; immune system; gut microbiota

We recently demonstrated that cow's milk fermented with the probiotic Lactobacillus paracasei CBA L74 (FM-CBAL74) reduces the incidence of respiratory and gastrointestinal tract infections in young children attending school. This effect apparently derives from a complex regulation of non-immune...