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Monthly 3D Poll

2016-01-27

Fermented Foods Help Prevent Pneumonia & Ear Infections

I started this month with a study on fermented foods, and the poll running this month is on fermented foods, so it's only appropriate that the last post this month is also on fermented foods.

Here we're talking about a beneficial bacteria called Corynebacterium accolens (C. accolens), which is primarily found in the human gut, nose and skin. Previous studies have shown it can inhibit Streptococcus pneumoniae (S. pneumoniae), a common and infectious bacterial species and a pathogen that can lead to middle ear infections and meningitis. S. pneumoniae is also responsible for septicaemia (blood infections) and otitis media (middle ear infections) seen in children and adults.

This new research indicates the Corynebacterium species were abundant in children free of S. pneumoniae, and describes how C. accolens specifically inhibits pneumococcal growth. 


As well as yogurt and miso soup, foods such as kefir and kombucha contain high levels of probiotic cultures that are beneficial for gut health and overall well-being. Other fermented food such as sauerkraut, kimchi, and pickles also contain probiotic benefits.

In laboratory research, the research team discovered that C. accolens modifies its local habitat to inhibit the growth of S. pneumoniae.

“Further, future investigations will determine what species of Corynebacterium are most commonly found in the nasal microbiota of children 6 months to 7 years of age, as it is not yet known how common natural C. accolens nasal colonisation is in this age group,” said the researchers.

“Based on our findings, we predict that on human surfaces C. accolens alters the local host surface environment in a manner that can partially shape the composition of nasal and skin microbiota and by helping to protect against colonisation by pathogens, such as S. pneumoniae.”
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Source: Corynebacterium accolens Releases Antipneumococcal Free Fatty Acids from Human Nostril and Skin Surface Triacylglycerols

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