Streptococcus ⇒ Streptococcus thermophilus {10000315}

Shared Reference Notes

• [1.1] [#Vegan diet] 
  - Vegans had a lower abundance of Streptococcus thermophilus and #Lactococcus lactis compared to pescatarians and a lower abundance of S. thermophilus when compared to omnivores.
• [1.2] [#Yogurt consumption] 
  - higher abundance of species used as yoghurt starters Streptococcus thermophilus and sometimes added #Bifidobacterium animalis subsp. lactis in the gut of yoghurt consumers. - Replication in 1103 volunteers from the LifeLines-DEEP cohort confirmed the increase of S. thermophilus among yoghurt consumers. - Using food records collected the day prior to faecal sampling > an increase in these two yoghurt bacteria could be transient. - Metabolomics analysis revealed that B. animalis subsp. lactis > associated with 13 faecal metabolites including a #3-hydroxyoctanoic acid, known to be involved in the regulation of gut inflammation.
• [1.3] 
  - #Lactococcus lactis species within Lactococcus can produce TRP 2,3-dioxygenase that metabolizes TRP into KYN, while both #Lactococcus lactis and Streptococcus thermophilus species can produce aromatic-amino-acid transaminase that metabolizes TRP into #Indole-3-lactate.
• [1.4] [#Long-term daily high-protein yoghurt] 
  -The abundance of S. thermophilus was about four log higher than L. bulgaricus in the fecal samples of Skyr group
• [1.5] [#Neonate, #Vaginally delivery] 
  - Infant gut metabolomes were less diverse than maternal but featured hundreds of unique metabolites and microbe-metabolite associations not detected in mothers. - delivery mode, breastfeeding, use and type of infant formula, and prior antibiotics significantly influenced infant microbiomes or metabolomes for at least one sampling time point. - Early infant colonizers Streptococcus thermophilus and #Lactobacillus acidophilus transiently expanded around the time of delivery, whereas #Anaerotruncus colihominis, a species with potential immunomodulatory properties was fleetingly reduced.
• [1.6] [#Lactobacillus plantarum] [#Cypto-chlorogenic acid] 
  - mulberry #Anthocyanins were specifically transformed by S. thermophilus (46.2%) and L. plantarum (43.6%) into #Chlorogenic acid, cypto-#Chlorogenic acid, #Caffeic acid and #Ferulic acid: all #Phenolic acids with potent anti-inflammatory benefits.

References Notes