Probiotics: mechanism of action, health benefits and their application in food industries

Frontiers in Microbiology, Journal Year: 2023, Volume and Issue: 14

Published: Aug. 17, 2023

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on molecular events and applications of probiotics. The suggested mechanisms by which probiotics their action include; competitive exclusion pathogens for adhesion sites, improvement intestinal mucosal barrier, gut immunomodulation, neurotransmitter synthesis. This review emphasizes recent advances emerging food industry. Due capability modulate microbiota attenuate immune system, could be used as an adjuvant hypertension, hypercholesterolemia, cancer, gastrointestinal diseases. Considering functional properties, dairy, beverage, baking industries. After developing latest techniques researchers, can now survive within harsh processing conditions withstand GI stresses quite effectively. Thus, potential efficiently utilized a commercial scale

Language: Английский

---

Probiotics in the dairy industry—Advances and opportunities

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2021, Volume and Issue: 20(4), P. 3937 - 3982

Published: May 3, 2021

Abstract The past two decades have witnessed a global surge in the application of probiotics as functional ingredients food, animal feed, and pharmaceutical products. Among food industries, dairy industry is largest sector where are employed number products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, infant formula. These either used starter culture alone or combination with traditional starters, incorporated into following fermentation, their presence imparts many characteristics to product (for instance, improved aroma, taste, textural characteristics), addition conferring health‐promoting properties. However, there still challenges related stability functionality This review highlights advances, opportunities, industries. Benefits imparted by role physicochemical nutritional properties (clinical perspective) also discussed. We transcend concept discuss paraprobiotics postbiotics newly emerged field particular relation industry. Some potential applications for development briefly elucidated.

Language: Английский

---

An overview of fermentation in the food industry - looking back from a new perspective

Bioresources and Bioprocessing, Journal Year: 2023, Volume and Issue: 10(1)

Published: Nov. 28, 2023

Abstract Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used preserve foods, fermentation now applied improve physicochemical, sensory, nutritional, safety attributes. Fermented dairy, alcoholic beverages like wine beer, vegetables, fruits, meats are all highly valuable due increased storage stability, reduced risk of food poisoning, enhanced flavor. Over years, scientific research associated consumption products with improved health status. The process helps break down compounds more easily digestible forms. It also reduce amount toxins pathogens food. Additionally, contain probiotics, which beneficial bacteria that help body digest absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, allergies have increased. this regard, investigations demonstrated shifting a diet contains can diseases. Moreover, last decade, there been growing interest technology valorize waste by-products. various wastes resulted successful production by-products, including enzymes, pigments, biofuels.

Language: Английский

---

Human supplementation with Pediococcus acidilactici GR-1 decreases heavy metals levels through modifying the gut microbiota and metabolome

npj Biofilms and Microbiomes, Journal Year: 2022, Volume and Issue: 8(1)

Published: Aug. 16, 2022

Abstract Exposure to heavy metals (HMs) is a threat human health. Although probiotics can detoxify HMs in animals, their effectiveness and mechanism of action humans have not been studied well. Therefore, we conducted this randomized, double-blind, controlled trial on 152 occupational workers from the metal industry, an at-risk population, explore probiotic yogurt reducing HM levels. Participants were randomly assigned two groups: one consumed containing HM-resistant strain Pediococcus acidilactici GR-1 other conventional for 12 weeks. Analysis contents blood revealed that consumption resulted higher faster decrease copper (34.45%) nickel (38.34%) levels than (16.41% 27.57%, respectively). Metagenomic metabolomic studies identified close correlation between gut microbiota (GM) host metabolism. Significantly enriched members Blautia Bifidobacterium correlated positively with antioxidant capacities GM host. Further murine experiments confirmed essential role protective effect antioxidative intestine against copper. Thus, use may be effective affordable approach combating toxic exposure through protection indigenous humans. ClinicalTrials.gov identifier: ChiCTR2100053222

Language: Английский

---

Targeting gut microbiota in osteoporosis: impact of the microbial based functional food ingredients

Deleted Journal, Journal Year: 2023, Volume and Issue: 13(1), P. 1 - 15

Published: April 14, 2023

Osteoporosis is the most common bone disorder, characterized by low mineral density and microarchitectural deterioration of tissue, which increases susceptibility to fracture. In past decade, emerging research findings reported implication gut microbiota on health osteoporosis pathology. Osteoporotic patients or individuals with a lower exhibit an alteration at several taxonomic levels. Additional reports demonstrate that regulates metabolism through modulation function (mineral availability absorption, integrity), immune system, endocrine system. Thus, based vital role health, it has emerged as novel therapeutic target for prevention loss treatment osteoporosis. Microbial-based functional food ingredients, such probiotics, prebiotics, synbiotics, fermented foods, have been developed alter composition thus, provide benefits host health. Despite promising initial results, microbial-based therapies are still under investigation. Moreover, additional animal studies clinical trials needed understand interactions between before further applications.

Language: Английский

---

Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

International Journal of Dairy Technology, Journal Year: 2021, Volume and Issue: 75(1), P. 59 - 76

Published: Nov. 9, 2021

This review discusses the probiotic effect on quality and health benefits of ice cream. Probiotic creams with adequate technological sensory properties survival (>6 log cfu/g during storage simulated gastrointestinal conditions) may be obtained. The characteristics, milk type, process parameters ingredients are important factors to considered. cream maintain gut oral microbiota balance. Our brings an updated discussion cream’s importance as a carrier.

Language: Английский

---

Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt

Journal of Dairy Science, Journal Year: 2022, Volume and Issue: 105(3), P. 2025 - 2037

Published: Jan. 13, 2022

Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of as an adjunct starter on quality storage yogurt. A total 36 main volatile flavor substances were detected in all samples. In particular, more aldehydes, esters, alcohols yogurt prepared by mixed fermentation L. MY105 (including Streptococcus thermophilus delbrueckii ssp. bulgaricus). The rheological results showed that had higher apparent viscosity lower tan δ value compared with only HY01, cow MY105. Meanwhile, conjugated linoleic acid was significantly than those group or alone. After 28 d at 4°C, number still 107 cfu/mL, its acidity 110°T, syneresis lowest. indicated could improve flavor, texture, properties

Language: Английский

---

New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects—A review

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(4)

Published: June 7, 2024

Abstract Dairy is recognized as a good source of calcium, which important for preventing osteoporosis. However, the relationship between milk and bone health more complex than just calcium supplementation. It unwise to focus solely on observing effects single nutrient. Lactose, proteins, vitamins in milk, well fatty acids, oligosaccharides, exosomes, all work together with enhance its bioavailability utilization efficiency through various mechanisms. We evaluate roles dairy nutrients active ingredients maintaining homeostasis from perspective matrix effects. Special attention given threshold effects, synergistic associations gut–bone axis. also summarize probiotic/prebiotic low‐fat/high‐fat lactose‐free fortified reduced risk osteoporosis discuss potential benefits controversies these products. Moreover, we examine role products increasing peak mass during adolescence reducing loss old age. provides theoretical reference use accurate prevention management related chronic diseases offers personalized dietary recommendations different populations.

Language: Английский

---

The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks

Food Bioscience, Journal Year: 2021, Volume and Issue: 42, P. 101195 - 101195

Published: June 12, 2021

Language: Английский

---

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Food Science and Technology, Journal Year: 2021, Volume and Issue: 42

Published: Dec. 20, 2021

Dairy products are important to the human diet and one of four essential food groups. Conventional fermented cow milk possessed a variation bioactive components that enhance body's physiological processes. However, traditional can be replaced by non-dairy plant-based which is produced mainly from fruits seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, hemp. Fermented outcome intense bacterial activity starter cultures, leading production lactic acid biologically active compounds adding nutritional value. In addition, growth viability probiotics in depended on several factors composition, fermentation process, type probiotics, storage time temperature, acidity, packages. Therefore, this review focuses during refrigerated storage.

Language: Английский

---