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Role of Microorganisms Present in Dairy Fermented Products in Health and Disease Neural Computation for Rehabilitation Guest Editors: Clara G BioMed Research International Role of Microorganisms Present in Dairy Fermented Products in Health and Disease Neural Computation for Rehabilitation Guest Editors: Clara G. de los Reyes-Gavilán, María Fernández, John Andrew Hudson, and Riitta Korpela Role of Microorganisms Present in Dairy Fermented Products in Health and Disease BioMed Research International Role of Microorganisms Present in Dairy Fermented Products in Health and Disease Guest Editors: Clara G. de los Reyes-Gavilan,´ Marc´ıa Fern´ındez, John Andrew Hudson, and Riitta Korpela Copyright © 2015 Hindawi Publishing Corporation. All rights reserved. This is a special issue published in “BioMed Research International.” All articles are open access articles distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Contents Role of Microorganisms Present in Dairy Fermented Products in Health and Disease, Clara G. de los Reyes-Gavilan,´ Marc´ıa Fern´ındez, John Andrew Hudson, and Riitta Korpela Volume 2015, Article ID 204173, 2 pages Antimicrobial Activity of Lactic Acid Bacteria in Dairy Products and Gut: Effect on Pathogens, Juan L. Arques,´ Eva Rodr´ıguez, Susana Langa, JoseMar´ ´ıa Landete, and Margarita Medina Volume2015,ArticleID584183,9pages Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview, Mar´ıa Fernandez,´ John Andrew Hudson, Riitta Korpela, and Clara G. de los Reyes-Gavilan´ Volume 2015, Article ID 412714, 13 pages Bioaccessible Antioxidants in Milk Fermented by Bifidobacterium longum subsp. longum Strains, Merilie´ Gagnon, Patricia Savard, Audrey Riviere,` Gisele` LaPointe, and Denis Roy Volume 2015, Article ID 169381, 12 pages Biodiversity and gamma-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses, Elena Franciosi, Ilaria Carafa, Tiziana Nardin, Silvia Schiavon, Elisa Poznanski, Agostino Cavazza, Roberto Larcher, and Kieran M. Tuohy Volume 2015, Article ID 625740, 11 pages Biocheese: A Food Probiotic Carrier, J. M. Castro, M. E. Tornadijo, J. M. Fresno, and H. Sandoval Volume 2015, Article ID 723056,11 pages Bioavailability of Dietary Polyphenols and Gut Microbiota Metabolism: Antimicrobial Properties, Laura Mar´ın, Elisa M. Miguelez,´ Claudio J. Villar, and Felipe Lombo´ Volume 2015, Article ID 905215, 18 pages The Role of Probiotic Lactic Acid Bacteria and Bifidobacteria in the Prevention and Treatment of Inflammatory Bowel Disease and Other Related Diseases: A Systematic Review of Randomized Human Clinical Trials, Maria Jose Saez-Lara, Carolina Gomez-Llorente, Julio Plaza-Diaz, and Angel Gil Volume2015,ArticleID505878,15pages ASurveyofModulationofGutMicrobiotabyDietaryPolyphenols, Montserrat Duenas,˜ Irene Munoz-Gonz˜ alez,CarolinaCueva,AnaJim´ enez-Gir´ on,´ Fernando Sanchez-Pat´ an,´ Celestino Santos-Buelga, M. Victoria Moreno-Arribas, and Begona˜ Bartolome´ Volume 2015, Article ID 850902, 15 pages The Effects of Bifidobacterium breve on Immune Mediators and Proteome of HT29 Cells Monolayers, Borja Sanchez,´ Irene Gonzalez-Rodr´ ´ıguez, Silvia Arboleya, Patricia Lopez,´ Ana Suarez,´ Patricia Ruas-Madiedo, Abelardo Margolles, and Miguel Gueimonde Volume 2015, Article ID 479140, 6 pages Bifidobacteria-Host Interactions-An Update on Colonisation Factors, Verena Grimm, Christina Westermann, and Christian U. Riedel Volume 2014, Article ID 960826, 10 pages Functional Screening of Antibiotic Resistance Genes from a Representative Metagenomic Library of Food Fermenting Microbiota, Chiara Devirgiliis, Paola Zinno, Mariarita Stirpe, Simona Barile, and Giuditta Perozzi Volume 2014, Article ID 290967, 9 pages Production of Conjugated Linoleic and Conjugated -Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk, Mar´ıa Antonia Villar-Tajadura, Luis Miguel Rodr´ıguez-Alcala,´ Virginia Mart´ın, Aranzazu´ Gomez´ de Segura, Juan Miguel Rodr´ıguez, Teresa Requena, and Javier Fontecha Volume 2014, Article ID 725406, 6 pages Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk,NiviaCardenas,´ Javier Calzada, Angela´ Peiroten,´ Esther Jimenez,´ Rosa Escudero, Juan M. Rodr´ıguez, Margarita Medina, and Leonides´ Fernandez´ Volume 2014, Article ID 801918, 12 pages Immune Modulating Capability of Two Exopolysaccharide-Producing Bifidobacterium Strains in a Wistar Rat Model, Nuria Salazar, Patricia Lopez,´ Pablo Garrido, Javier Moran, Estefan´ıa Cabello, Miguel Gueimonde, Ana Suarez,´ Celestino Gonzalez,´ Clara G. de los Reyes-Gavilan,´ and Patricia Ruas-Madiedo Volume 2014, Article ID 106290, 9 pages Safety Characterization and Antimicrobial Properties of Kefir-Isolated Lactobacillus kefiri, Paula Carasi, Mariangeles´ D´ıaz, Silvia M. Racedo, Graciela De Antoni, Mar´ıa C. Urdaci, and Mar´ıa de los Angeles Serradell Volume 2014, Article ID 208974, 7 pages Hindawi Publishing Corporation BioMed Research International Volume 2015, Article ID 204173, 2 pages http://dx.doi.org/10.1155/2015/204173 Editorial Role of Microorganisms Present in Dairy Fermented Products in Health and Disease Clara G. de los Reyes-Gavilán,1 María Fernández,1 John Andrew Hudson,2,3 and Riitta Korpela4 1 Instituto de Productos Lacteos´ de Asturias, Consejo Superior de Investigaciones Cient´ıficas (IPLA-CSIC), Paseo R´ıo Linares s/n, Villaviciosa, 33300 Asturias, Spain 2Food Safety Programme, ESR-Christchurch Science Centre, Christchurch 8540, New Zealand 3Food and Environment Safety, The Food and Environment Research Agency, Sand Hutton, York YO41 ILZ, UK 4Medical Nutrition Physiology Group, Pharmacology, Institute of Biomedicine, University of Helsinki, 00014 Helsinki, Finland Correspondence should be addressed to Clara G. de los Reyes-Gavilan;´ greyes [email protected] Received 26 November 2014; Accepted 26 November 2014 Copyright © 2015 Clara G. de los Reyes-Gavilan´ et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Thousands of years ago humanity started agricultural prac- populated by a diverse microbiota that impacts human tice and the domestication of cattle. Milk from farmed health. Knowledge of microorganisms inhabiting underex- animals represented a good source of nutrients and liquid plored natural fermented dairy products and their potential for hydration. The fermentation of milk provided a simple effects in human health, mechanisms underlying beneficial way to increase its shelf-life while improving its safety. or detrimental effects of such microorganisms, and research From the initial accidental phenomenon of fermentation, in new safe alternative technologies to thermal processes humans learned to control these processes. Incorporating constitute matters of current interest in food and health the controlled fermentation of milk in domestic practices of research. This special issue aimed to shed light on the role that these primitive societies gave rise to a progressive diversifi- microorganisms present in dairy fermented products play in cation of dairy products, as influenced by habits of different human health and disease. ethnicities, geographical environments, and type of dairy This special issue comprises reviews and experimental farming. European-derived populations show lactase activity articles. Editors present first a general overview of the current into adulthood, exhibiting selection for a lactase persistence state of the art. Although the special issue was opened to haplotype [1]. The strong positive selective pressure exerted both beneficial and harmful microorganisms, contributions by animal husbandry practices resulted in the best studied received focused on “good bugs.” Articles cover the following phenomenon of gene-culture coevolution in the mutual items: mechanisms of beneficial action of probiotics, food human and animal symbiosis promoted by the advent of safety, and technological aspects of lactic acid bacteria and agriculture [2]. probiotics. Therefore, fermented dairy products have been linked Relating mechanisms of probiotic action, the contribu- to the human nutrition and progress from ancient times. tions address different aspects of microorganisms from the Nowadays they continue to be fundamental components genus Bifidobacterium, a subdominant intestinal microbial of a balanced western diet. A huge variety of fermented group, some of whose strains have recognized probiotic dairy products are now available for consumers. Although a effects. The beneficial action of probiotics is related, among small proportion of these products are homemade, most of others, to their capacity to colonize the host. V. Grimm and themareproducedindustrially;indeed,thedairyindustry, coworkers reviewed the mechanisms responsible for host col- particularly of fermented products, is economically impor- onization by bifidobacteria and factors involved. Two exper- tant in many countries. Fermented products are generally imental articles dealing with the study of the mechanisms of 2 BioMed Research International probiotic-host interaction were presented. In one of them, for the development of fermented products with different N. Salazar et al. analyzed the capacity to modulate immune functional properties. response and insulin-dependent glucose homeostasis by two
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