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Peptides, Exopolysaccharides, and Short-Chain Fatty Acids from Fermented Milk and Perspectives on Inflammatory Bowel Diseases

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Abstract

Crohn’s disease and ulcerative colitis are characterized by chronic inflammatory processes and an imbalanced immune response along the gastrointestinal (GI) tract. Pharmacological treatments have been widely used, although their long-term application has adverse side effects. On the other hand, milks fermented with specific lactic acid bacteria (LAB) have been shown to be useful as alternative or complementary aids. Many metabolites such as peptides, exopolysaccharides, and short-chain fatty acids are produced during milk fermentation. These components have been shown to change the pH of the gastrointestinal lumen, aid intestine mucosal recovery, modulate the microbiota, and reduce the inflammatory response (innate and adaptive immune system), both in vitro and in vivo. Therefore, the objective of the present review is to describe how these bioactive compounds from fermented milk by specific LAB can decrease the deleterious symptoms of inflammatory bowel disease.

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Acknowledgments

The authors gratefully acknowledge the National Council for Science and Technology (CONACyT) of Mexico for the graduate scholarships provided to R. Sigala-Robles.

Funding

This study was supported by the Mexican Council of Science and Technology (CONACyT, Mexico City, Mexico) research project CB2017-2018, A1-S-53161.

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Authors and Affiliations

  1. Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, C.P. 83304, Hermosillo, Sonora, México

    Rodrigo Sigala-Robles, Lourdes Santiago-López, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba & Aarón F. González-Córdova

  2. Laboratorio de Microbiología e Inmunología, Centro de Investigación en Alimentación y Desarrollo A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Col. La Victoria, C.P. 83304, Hermosillo, Sonora, México

    Verónica Mata-Haro

  3. Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo S/N, 32310, Ciudad Juárez, Chihuahua, Mexico

    Abraham Wall-Medrano

Authors
  1. Rodrigo Sigala-Robles
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  2. Lourdes Santiago-López
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  3. Adrián Hernández-Mendoza
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  4. Belinda Vallejo-Cordoba
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  5. Verónica Mata-Haro
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  6. Abraham Wall-Medrano
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  7. Aarón F. González-Córdova
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Correspondence to Aarón F. González-Córdova.

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Sigala-Robles, R., Santiago-López, L., Hernández-Mendoza, A. et al. Peptides, Exopolysaccharides, and Short-Chain Fatty Acids from Fermented Milk and Perspectives on Inflammatory Bowel Diseases. Dig Dis Sci 67, 4654–4665 (2022). https://doi.org/10.1007/s10620-022-07382-2

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  • DOI: https://doi.org/10.1007/s10620-022-07382-2

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