Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2020, Volume and Issue: 19(6), P. 3390 - 3415

Published: Aug. 24, 2020

Abstract There are many critical challenges in the use of primary and secondary cultures their biological compounds food commodities. An alternative is application postbiotics from starter protective lactic acid bacteria (LAB). The concept relatively new there still not a recognized definition for this term. word “postbiotics” currently used to refer bioactive compounds, which did fit traditional definitions probiotics, prebiotics, paraprobiotics. Therefore, may be presently defined as soluble factors (products or metabolic byproducts), produced by some food‐grade microorganisms during growth fermentation complex microbiological culture (in case named cell‐free supernatant), food, gut, exert benefits consumer. Many LAB considered probiotic postbiotic present similar additional health consumer; however, review aimed address most recent applications with safety purposes. potential biopreservation, packaging, biofilm control were reviewed. current uses reduction biodegradation safety‐related chemical contaminants (e.g., biogenic amines) considered. We also discussed aspects, obstacles, future perspectives using industry. This work will open up insights prepared LAB.

Language: Английский

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Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

Frontiers in Nutrition, Journal Year: 2020, Volume and Issue: 7

Published: Oct. 6, 2020

Background The traditional dairy-cattle-based industry is becoming increasingly diversified with milk and products from noncattle dairy species. interest in milks has increased because there have been several anecdotal reports about the nutritional benefits of these both individuals tolerating digesting some better than cattle certain characteristics that are thought to share common human milk. Thus, considered potential applications infant, children, elderly nutrition for development specialized profiles. However, very little scientific information understanding digestion behavior milks. Scope approach general properties milks, comparison particularly focusing on their protein profile, fat composition, hypoallergenic potential, digestibility, reviewed. coagulation behaviors different stomach impact rates reviewed detail. Key findings conclusions Milks species vary structure, physicochemical properties. This may be a key factor behaviors. curds formed during gastric relatively softer those milk, which contribute degree can easily digested or tolerated. delivery small intestine likely function macro- micro-structure curd stomach, turn affected by factors such as casein globule micelle size distribution, protein-to-fat ratio. no available, in-depth studies needed order understand compositional structural differences digestive dynamics

Language: Английский

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Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 601 - 601

Published: Feb. 16, 2024

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. dairy products naturally containing or added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving intestinal microbial balance, are recognized to immune response other biological functions. In addition macronutrients micronutrients, biologically active peptides (BPAs) been identified within amino acid sequences native milk proteins; hydrolytic reactions, such as those catalyzed digestive enzymes, result their release. BPAs directly influence numerous pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, nutritional responses. The application drug development could improve consumer health provide therapeutic strategies for treatment prevention diseases. Herein, we review scientific literature on probiotics, products, special attention from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances foodomics unveil human discover novel peptide provided.

Language: Английский

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Plant-based milk substitutes as emerging probiotic carriers

Current Opinion in Food Science, Journal Year: 2020, Volume and Issue: 38, P. 8 - 20

Published: Nov. 6, 2020

Language: Английский

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Vegan probiotic products: A modern tendency or the newest challenge in functional foods

Food Research International, Journal Year: 2020, Volume and Issue: 140, P. 110033 - 110033

Published: Dec. 17, 2020

Language: Английский

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In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics

Current Research in Food Science, Journal Year: 2021, Volume and Issue: 4, P. 320 - 325

Published: Jan. 1, 2021

The search for functional foods grows constantly, and in this demand, the supply of industries that seek to produce sell supplements also grows, as is case probiotics freely sold pharmacies supermarkets. Given a large number with probiotic appeal without need nutritional or medical prescription, study came up evaluate viability commercial cells, through vitro gastrointestinal simulation analyzing information present their labeling. Eleven samples were analyzed, viable cell counts performed before after simulation. These products usually use appealing labeling induce consumer purchase these probiotics, which often do not offer benefits described on packaging. results showed only two had initial concentration indicated four offered 3 log CFU g−1 ileum portion. All reduction during simulation, varied from 1 4 g−1, but most fulfill supplement, there should be more inspection control over commercialization product niche.

Language: Английский

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Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers

LWT, Journal Year: 2021, Volume and Issue: 151, P. 112106 - 112106

Published: July 8, 2021

Language: Английский

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Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Frontiers in Nutrition, Journal Year: 2021, Volume and Issue: 8

Published: Dec. 6, 2021

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains good proportion protein, fat, carbohydrates, other nutritional components which help in promoting desirable health benefits. superior terms numerous benefits, lower risk allergy, when compared the species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, ultrasound have been employed enhance quality shelf life goat its products. The diverse range milk-based products yogurt, cheese, fermented milk, powder, others are available market prepared by intervention advanced technologies. Goats raised pasture-based feeding systems shown better composition than counterpart. bioactive components, aids maintenance proper metabolism functioning human body. This review gives insight into key ingredients constituents present their role development functional foods using different could significant option for consumption infants, available.

Language: Английский

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Functional meat products: Trends in pro-, pre-, syn-, para- and post-biotic use

Food Research International, Journal Year: 2022, Volume and Issue: 154, P. 111035 - 111035

Published: Feb. 18, 2022

Language: Английский

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Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review

International Dairy Journal, Journal Year: 2023, Volume and Issue: 148, P. 105790 - 105790

Published: Sept. 1, 2023

Language: Английский

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