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

Frontiers in Microbiology, Год журнала: 2023, Номер 14

Опубликована: Авг. 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

Язык: Английский

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Foods, Год журнала: 2022, Номер 11(15), С. 2276 - 2276

Опубликована: Июль 29, 2022

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by sequence of different microorganisms coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification or secondary microbiota important during ripening. The enzymes such dynamic LAB communities are crucial, since they support proteolysis lipolysis chief drivers flavor texture cheese. Recently, several species have been used probiotics successfully promote human health. This review highlights latest trends encompassing acting (from cow, sheep, goat milk), their potential producers bioactive compounds with health-promoting effects.

Язык: Английский

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Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical Reviews in Food Science and Nutrition, Год журнала: 2022, Номер 63(22), С. 5841 - 5855

Опубликована: Янв. 11, 2022

Fermented foods are important parts of traditional food culture with a long history worldwide. Abundant nutritional materials and open fermentation contribute to the diversity microorganisms, resulting in unique product quality flavor. Lactic acid bacteria (LAB), as part fermented foods, play decisive role safety foods. Reproduction metabolic microorganisms drive fermentation, microbial interaction plays major process. Nowadays, LAB have attracted considerable interest due their potentialities add functional properties certain or supplements along research gut microbiome. This review focuses on characteristics variability describes principal mechanisms involved flavor formation dominated by LAB. Moreover, interactions presented. They provide theoretical basis for exploiting improving The industry should face challenge equipment automation, green manufacturing, control production.

Язык: Английский

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A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry

Foods, Год журнала: 2023, Номер 12(15), С. 2850 - 2850

Опубликована: Июль 27, 2023

Lactic acid bacteria (LAB) are beneficial microbes known for their health-promoting properties. LAB well ability to produce substantial amounts of bioactive compounds during fermentation. Peptides, exopolysaccharides (EPS), bacteriocins, some amylase, protease, lipase enzymes, and lactic the most important generated by activity Additionally, product produced is dependent on type fermentation used. derived from genera Lactobacillus Enterococcus popular probiotics at present. Consuming fermented foods has been previously connected a number benefits such as antibacterial immune system modulation. Furthermore, functional food implementations lead application in therapeutic nutrition prebiotic, immunomodulatory, antioxidant, anti-tumor, blood glucose lowering actions. Understanding characteristics diverse sources its potential crucial applications. This review presents an overview knowledge regarding interactions between isolated dairy products (dairy LAB) foods, prospect functioning human health. Finally, health advantages emphasized.

Язык: Английский

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The double-edged sword of probiotic supplementation on gut microbiota structure in Helicobacter pylori management

Gut Microbes, Год журнала: 2022, Номер 14(1)

Опубликована: Авг. 11, 2022

As Helicobacter pylori management has become more challenging and less efficient over the last decade, interest in innovative interventions is growing by day. Probiotic co-supplementation to antibiotic therapies reported several studies, presenting a moderate reduction drug-related side effects promotion positive treatment outcomes. However, significance of gut microbiota involvement competence probiotic emphasized few researchers, indicating alteration host gastrointestinal following drug uptake. Due lack long-term follow-up studies determine efficiency intervention H. eradication, delicate interaction with wellness, this review aims discuss predict comprehensive effectiveness oral administration.Abbreviations: acyl-CoA- acyl-coenzyme A; AMP- antimicrobial peptide; AMPK- AMP-activated protein kinase; AP-1- activator 1; BA- bile acid; BAR- acid receptor; BCAA- branched-chain amino C2- acetate; C3- propionate; C4- butyrate; C5- valeric CagA- Cytotoxin-associated gene cAMP- cyclic adenosine monophosphate; CD- Crohn's disease; CDI- C. difficile infection; COX-2- cyclooxygenase-2; DC- dendritic cell; EMT- epithelial-mesenchymal transition; FMO- flavin monooxygenases; FXR- farnesoid X GPBAR1- G-protein-coupled receptor GPR4- G protein-coupled 4; H2O2- hydrogen peroxide; HCC- hepatocellular carcinoma; HSC- hepatic stellate IBD- inflammatory bowel IBS- irritable syndrome; IFN-γ- interferon-gamma; IgA immunoglobulin IL- interleukin; iNOS- induced nitric oxide synthase; JAK1- janus kinase JAM-A- junctional adhesion molecule LAB- lactic bacteria; LPS- lipopolysaccharide; MALT- mucosa-associated lymphoid tissue; MAMP- microbe-associated molecular pattern; MCP-1- monocyte chemoattractant protein-1; MDR- multiple resistance; mTOR- mammalian target rapamycin; MUC- mucin; NAFLD- nonalcoholic fatty liver NF-κB- nuclear factor kappa B; NK- natural killer; NLRP3- NLR family pyrin domain containing 3; NOC- N-nitroso compounds; NOD- nucleotide-binding oligomerization domain; PICRUSt- phylogenetic investigation communities reconstruction unobserved states; PRR- pattern recognition RA- retinoic RNS- reactive nitrogen species; ROS- oxygen rRNA- ribosomal RNA; SCFA- short-chain acids; SDR- single SIgA- secretory STAT3- signal transducer transcription T1D- type 1 diabetes; T2D- 2 Th17- T helper 17; TLR- toll-like TMAO- trimethylamine N-oxide; TML- trimethyllysine; TNF-α- tumor necrosis factor-alpha; Tr1- regulatory Treg- UC- ulcerative colitis; VacA- Vacuolating toxin A.

Язык: Английский

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Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review

Foods, Год журнала: 2024, Номер 13(1), С. 151 - 151

Опубликована: Янв. 2, 2024

Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Current treatments for FD with drugs are limited, and there certain safety problems. A class of active probiotic bacteria can control homeostasis, nutritional digestion absorption, energy balance when taken dosages. Probiotics play many roles maintaining microecological balance, improving barrier function, regulating immune response. presence composition microorganisms vital role onset progression serve as critical factor both regulation potential intervention regarding management this condition. Thus, advantages to alleviating by flora using probiotics, targeting microorganisms. This review summarizes research progress probiotics provides reference basis improve FD.

Язык: Английский

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The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products

Fermentation, Год журнала: 2024, Номер 10(6), С. 298 - 298

Опубликована: Июнь 4, 2024

Lactic acid bacteria (LAB), due to their many advantageous features, have been utilized in food manufacturing for centuries. Spontaneous fermentation, which LAB play a fundamental role, is one of the oldest methods preservation. survival and viability various products are great importance. During technological processes, external physicochemical stressors appear often combinations. To ensure LAB, adjustment optimal conditions should be considered. strains carefully selected particular matrices processes involved. The LAB’s robustness different environmental includes defense mechanisms against stress, including phenomenon adaptation, cross-protection. Recently established positive health effects influence on human wellbeing caused some most desirable microorganisms industry. A good understanding adaptation can lead both optimization production storage conditions, as well obtaining with increased tolerance stressors. Hopefully, result, final product naturally present or added achieve outstanding quality safety benefits that meet consumer expectations.

Язык: Английский

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Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

Food Bioengineering, Год журнала: 2024, Номер 3(1), С. 41 - 64

Опубликована: Март 1, 2024

Abstract Probiotics have become increasingly popular over the past two decades due to continuously expanding scientific evidence indicating their beneficial effects on human health. Therefore, they been applied in food industry produce functional food, which plays a significant role health and reduces disease risk. However, maintaining viability of probiotics targeting successful delivery gastrointestinal tract remain challenging tasks applications. Specifically, this paper reviews potentially properties probiotics, highlighting use challenges application associated benefits. Of foremost importance, also explores potential underlying molecular mechanisms enhanced effect epithelial cells, including discussion various surface adhesion‐related proteins probiotic cell that facilitate colonization.

Язык: Английский

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Importance of Gut Microbiota in Patients with Inflammatory Bowel Disease

Nutrients, Год журнала: 2024, Номер 16(13), С. 2092 - 2092

Опубликована: Июнь 30, 2024

Inflammatory bowel diseases (IBDs), such as Crohn's disease (CD) and ulcerative colitis (UC), are chronic of the digestive system with a multifactorial not fully understood etiology. There is research suggesting that they may be initiated by genetic, immunological, lifestyle factors. In turn, all these factors play an important role in modulation intestinal microflora, significant proportion IBD patients struggle dysbiosis, which leads to conclusion microflora disorders significantly increase risk developing IBD. Additionally, patients, Toll-like receptors (TLRs) produced epithelial cells dendritic treat bacterial antigens pathogens, causes disruption immune response, resulting development inflammatory process. This result occurrence vulnerable to. this study, we reviewed scientific studies (in particular, systematic reviews meta-analyses, being highest level evidence) regarding vs. healthy people, use various strains therapy.

Язык: Английский

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Selection of appropriate probiotic yeasts for use in dairy products: a narrative review

Food Production Processing and Nutrition, Год журнала: 2025, Номер 7(1)

Опубликована: Янв. 14, 2025

Abstract Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play vital role various industries. The advantages these microorganisms include probiotic effects, phytate biodegradation, mycotoxin breakdown, adsorption capabilities. Traditionally, research on probiotics has primarily focused lactic acid bacteria bifidobacteria; however, there is growing global interest incorporating yeast as supplement. Notably, species such Saccharomyces , Candida Debaryomyces Yarrowia Kluyveromyces have been identified for their potential. These yeasts are commonly introduced into dairy products, including kefir, yogurt, kumis, cheese. However, the compatibility matrices, well factors influencing viability functionality, remains critical area study. Ongoing exploring techniques to enhance during processing, given that different strains may exhibit varying survival rates properties. Consequently, represent promising avenue augmenting health benefits products. This development prompts essential discussions regarding selecting suitable specific applications. paper comprehensively examines historical discovery, types, properties, applications It aims shed light effects while addressing challenges associated appropriate optimize enhancement Graphical

Язык: Английский

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