caa a22 4500 605502064 CHVBK 20210128100603.0 cr unu---uuuuu 210128e20150501xx s 000 0 eng 10.1007/s00253-015-6582-5 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6582-5 Characterization of the intestinal microbiota and its interaction with probiotics and health impacts [Elektronische Daten] [Carine de Almada, Caroline Nunes de Almada, Rafael Martinez, Anderson Sant'Ana] The gastrointestinal tract (GIT) is a dynamic microecosystem containing a diversified microbiota of about 500-1000 different microbial species. Humans depend on their intestinal microbiota to carry out vital functions, and thus, equilibrium among intestinal groups of microorganisms is essential. In this review article, the use of traditional and molecular methods is discussed for the characterization of the intestinal microbiota, as well as its interaction with probiotics and their effects on health. An improved knowledge on intestinal microbiota composition and diversity and how changes in this microecosystem can cause or are associated with diseases remains far from being completely understood. Therefore, a better understanding of the GIT microbial populations is crucial, which will certainly contribute to the development of new strategies for the prevention and/or treatment of several diseases. The manipulation of the GIT microbiota by probiotics consumption is an interesting approach to maintain and restore human health. Springer-Verlag Berlin Heidelberg, 2015 Gut nationallicence Microbiota nationallicence Diseases nationallicence Probiotics nationallicence Immune system nationallicence de Almada Carine Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut Nunes de Almada Caroline Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut Martinez Rafael Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut Sant'Ana Anderson Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/10(2015-05-01), 4175-4199 0175-7598 99:10<4175 2015 99 253 https://doi.org/10.1007/s00253-015-6582-5 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6582-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- de Almada Carine Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut NATIONALLICENCE 700 1- Nunes de Almada Caroline Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut NATIONALLICENCE 700 1- Martinez Rafael Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut NATIONALLICENCE 700 1- Sant'Ana Anderson Department of Food Science, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CEP: 13083-862, Campinas, SP, Brazil aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/10(2015-05-01), 4175-4199 0175-7598 99:10<4175 2015 99 253