International Dairy Journal, Год журнала: 2024, Номер unknown, С. 106145 - 106145
Опубликована: Дек. 1, 2024
Язык: Английский
Nutrients, Год журнала: 2024, Номер 16(22), С. 3955 - 3955
Опубликована: Ноя. 19, 2024
The trillions of microbes that constitute the human gut microbiome play a crucial role in digestive health, immune response regulation, and psychological wellness. Maintaining microbiota is essential as metabolic diseases are associated with it. Functional food ingredients potentially improving health include prebiotics, probiotics, synbiotics, postbiotics (PPSPs). While probiotics living bacteria provide advantages when ingested sufficiently, prebiotics non-digestible carbohydrates support good bacteria. Synbiotics work together to improve immunity intestinal by combining prebiotics. Postbiotics have also demonstrated numerous advantages, such bioactive molecules created during probiotic fermentation. According recent study, PPSPs can regulate synthesis metabolites, integrity barrier, change composition control illnesses. Additionally, use fecal transplantation (FMT) highlights potential for restoring through modulation, reinforcing benefits enhancing overall well-being. Research has shown several benefits, improved immunological function, alleviation symptoms irritable bowel disease (IBD), decreased severity allergies, antibacterial anti-inflammatory effects. Despite encouraging results, many unanswered questions remain about scope PPSPs' advantages. Extensive research required fully realize these functional components Effective therapeutic prophylactic measures require further investigation into roles PPSPs, specifically their immune-system-modulating, cholesterol-lowering, antioxidant, characteristics.
Язык: Английский
Процитировано
24
Process Biochemistry, Год журнала: 2025, Номер unknown
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
4
Foods, Год журнала: 2024, Номер 13(10), С. 1538 - 1538
Опубликована: Май 15, 2024
This review examines the techno-functional properties of lactic acid bacteria (LABs) in food industry, focusing on their potential health benefits. We discuss current findings related to techno-functionality LAB, which includes acidification, proteolytic and lipolytic features, a variety other biochemical activities. These activities include production antimicrobial compounds synthesis exopolysaccharides that improve safety consumer sensory experience. LABs are also known for antioxidant abilities, help reduce oxidative reactions foods functional properties. In addition, LABs’ role as probiotics is promising effects gut health, immune system modulation, cholesterol control, general wellbeing. Despite these advantages, several challenges hinder effective use probiotic LABs, such maintaining strain viability during storage transport well ensuring efficacy gastrointestinal tract. Our identifies critical barriers suggests avenues future research.
Язык: Английский
Процитировано
12
Food and Humanity, Год журнала: 2024, Номер 3, С. 100341 - 100341
Опубликована: Июль 3, 2024
Язык: Английский
Процитировано
10
Foods, Год журнала: 2025, Номер 14(2), С. 216 - 216
Опубликована: Янв. 12, 2025
Directed Evolution of Microbial Communities (DEMC) offers a promising approach to enhance the functional attributes microbial consortia in fermented foods by mimicking natural selection processes. This review details application DEMC foods, focusing on optimizing community traits improve both fermentation efficiency and sensory quality final products. We outline core techniques used DEMC, including strategic construction initial communities, systematic introduction stress factors induce desirable traits, use artificial cultivate superior communities. Additionally, we explore integration genomic tools dynamic analysis understand guide evolutionary trajectories these While shows substantial potential for refining food products, it faces challenges such as maintaining genetic diversity stability Looking ahead, advanced omics technologies computational modeling is anticipated significantly predictability control evolution By systematically improving management serves crucial tool enhancing consistency directly contributing more robust efficient production systems.
Язык: Английский
Процитировано
2
Food Research International, Год журнала: 2025, Номер 202, С. 115712 - 115712
Опубликована: Янв. 8, 2025
Язык: Английский
Процитировано
1
Antibiotics, Год журнала: 2024, Номер 13(9), С. 813 - 813
Опубликована: Авг. 27, 2024
, which often occurs in fermented foods, is characterized by numerous positive effects on the human health, such as presence of possible probiotic abilities, reduction cholesterol levels, satisfactory antimicrobial activity, and certain therapeutic functions. This study was conducted with goal describing genomic content
Язык: Английский
Процитировано
4
Fermentation, Год журнала: 2025, Номер 11(2), С. 78 - 78
Опубликована: Фев. 5, 2025
This inaugural Special Issue of Fermentation (MDPI) features review articles spanning various aspects microbial metabolism, physiology, and genetics [...]
Язык: Английский
Процитировано
0
Journal of Molecular Structure, Год журнала: 2025, Номер unknown, С. 142044 - 142044
Опубликована: Март 1, 2025
Язык: Английский
Процитировано
0
Probiotics and Antimicrobial Proteins, Год журнала: 2025, Номер unknown
Опубликована: Апрель 28, 2025
Язык: Английский
Процитировано
0