Fermentation,
Год журнала:
2024,
Номер
10(5), С. 231 - 231
Опубликована: Апрель 26, 2024
The
required
processes
and
steps
for
making
bread
include
technological
innovative
concepts.
current
trend
is
the
use
of
less
toxic
compounds
green
methods.
Besides
lactic
acid
bacteria
yeast,
other
microorganisms
with
unique
properties,
such
as
enzymes,
new
aromas
flavors,
exopolysaccharides,
vitamins,
among
beneficial
could
be
added
to
manufacture,
improving
quality
health
effects
consumers.
preservation
microbial
cultures
starters
crucial
in
bread-making.
New
encapsulation
methods,
cryoprotectants,
spray-drying,
fluidized
bed
drying,
vacuum
drying
are
employed
microorganism
that
will
used
or
biological
additives
fermentation.
A
development
observed
antimicrobial
methods
preservatives,
studies
plant
extracts
essential
oils
have
been
proposed
introduced,
replacing
chemical
agents,
propionate,
within
clean-label
formulations
concept.
Baking
science
a
growing
research
line
incorporates
additives,
focusing
on
microbiological
protection.
Cells,
Год журнала:
2023,
Номер
12(1), С. 184 - 184
Опубликована: Янв. 2, 2023
Immune
cells
and
commensal
microbes
in
the
human
intestine
constantly
communicate
with
react
to
each
other
a
stable
environment
order
maintain
healthy
immune
activities.
system-microbiota
cross-talk
relies
on
complex
network
of
pathways
that
sustain
balance
between
tolerance
immunogenicity.
Probiotic
bacteria
can
interact
stimulate
intestinal
microflora
modulate
specific
functions
homeostasis.
Growing
evidence
shows
probiotic
present
important
health-promoting
immunomodulatory
properties.
Thus,
use
probiotics
might
represent
promising
approach
for
improving
system
So
far,
few
studies
have
been
reported
beneficial
modulatory
effect
probiotics.
However,
many
others,
which
are
mainly
focused
their
metabolic/nutritional
properties,
published.
Therefore,
mechanisms
behind
interaction
host
only
partially
described.
The
review
aims
collect
summarize
most
recent
scientific
results
resulting
implications
how
improve
functions.
Hence,
description
currently
known
is
provided.
Foods,
Год журнала:
2022,
Номер
11(19), С. 3094 - 3094
Опубликована: Окт. 5, 2022
Postbiotics
are
non-viable
bacterial
products
or
metabolic
byproducts
produced
by
probiotic
microorganisms
that
have
biologic
activity
in
the
host.
functional
bioactive
compounds,
generated
a
matrix
during
anaerobic
fermentation
of
organic
nutrients
like
prebiotics,
for
generation
energy
form
adenosine
triphosphate.
The
this
sequence
called
postbiotics,
these
low
molecular
weight
soluble
compounds
either
secreted
live
microflora
released
after
microbial
cell
lysis.
A
few
examples
widely
studied
postbiotics
short-chain
fatty
acids,
fragments,
extracellular
polysaccharides,
lysates,
teichoic
acid,
vitamins,
etc.
Presently,
prebiotics
and
probiotics
on
market;
however,
also
gaining
great
deal
attention.
numerous
health
advantages
postbiotic
components
may
soon
lead
to
an
increase
consumer
demand
supplements.
most
recent
research
aspects
food
pharmaceutical
industries
included
review.
review
encompasses
brief
introduction,
classification,
production
technologies,
characterization,
biological
activities,
potential
applications
postbiotics.
Carbohydrate Polymers,
Год журнала:
2024,
Номер
333, С. 121978 - 121978
Опубликована: Фев. 24, 2024
Mushroom
polysaccharides
are
recognized
as
"biological
response
modifiers".
Besides
several
bioactivities,
a
growing
interest
in
their
prebiotic
potential
has
been
raised
due
to
the
gut
microbiota
modulation
potential.
This
review
comprehensively
summarizes
mushroom
polysaccharides'
biological
properties,
structure-function
relationship,
and
underlying
mechanisms.
It
provides
recent
overview
of
key
findings
field
(2018–2024).
Key
limitations
on
correlation
discussed.
Although
most
studies
focus
β-glucans
or
extracts,
α-glucans
chitin
have
gained
interest.
Prebiotic
capacity
associated
with
chitin,
while
antimicrobial
wound
healing
is
attributed
chitin.
However,
further
research
utmost
importance.
Human
fecal
fermentation
reported
approach
assess
potential,
indicating
impacts
intestinal
biological,
mechanical,
chemical
immunological
barriers.
Gut
dysbiosis
directly
connected
intestinal,
cardiovascular,
metabolic,
neurological
diseases.
Concerning
modulation,
animal
experiments
suggested
proinflammatory
cytokines
reduction
redox
balance
re-establishment.
Most
literature
focused
anticancer
immunomodulatory
anti-inflammatory,
antimicrobial,
antiviral,
antidiabetic,
hypocholesterolemic,
antilipidemic,
antioxidant,
neuroprotective
properties
A
significant
gaps
directions
synergistic
effects,
mechanisms,
correlation,
clinical
trials
scientific
data
also
given.
Food Production Processing and Nutrition,
Год журнала:
2024,
Номер
6(1)
Опубликована: Фев. 27, 2024
Abstract
In
recent
decades,
consumers,
manufacturers,
and
researchers
have
been
more
interested
in
functional
foods,
which
include
probiotics,
prebiotics,
postbiotics.
Probiotics
are
live
microbes
that,
when
regulated
enough
quantities,
provide
health
benefits
on
the
host,
while
prebiotics
substrates
that
host
microorganisms
selectively
use.
Postbiotics
metabolites
cell-wall
components
beneficial
to
released
by
living
bacteria
or
after
lysis.
Postbiotic
dietary
supplements
stable
than
probiotics
prebiotics.
Many
bioactivities
of
postbiotics
unknown
poorly
understood.
Hence,
this
study
aims
present
a
synopsis
regular
elements
new
developments
including
health-promoting
effects,
production,
conceptualization
terms,
bioactivities,
applications
field
food
safety
preservation.
aid
bio
preservation
reduction
biofilm
development
due
their
organic
acids,
bacteriocins,
other
antibacterial
activities.
The
examines
production
postbiotic
situ
effects
external
internal
components.
antimicrobial
roles,
removal
biofilms,
its
also
discussed.
This
paper
explored
various
aspects
like
manipulation
composition
system
measures.
Graphical
Frontiers in Microbiology,
Год журнала:
2025,
Номер
15
Опубликована: Янв. 6, 2025
The
beneficial
properties
of
probiotics
have
always
been
a
point
interest.
Probiotics
play
major
role
in
maintaining
the
health
Gastrointestinal
Tract
(GIT),
healthy
digestive
system
is
responsible
for
modulating
all
other
functions
body.
effectiveness
can
be
enhanced
by
formulating
them
with
prebiotics
formulation
thus
formed
referred
to
as
synbiotics.
It
not
only
improves
viability
and
stability
probiotic
cells,
but
also
inhibits
growth
pathogenic
strains.
Lactobacillus
Bifidobacterium
spp.
are
most
commonly
used
probiotics.
microbial
that
Bacillus,
Streptococcus,
Enterococcus,
Saccharomyces.
treatment
diabetes,
obesity,
inflammatory,
cardiovascular,
respiratory,
Central
nervous
disease
(CNS)
disorders.
essential
encapsulate
live
microorganisms
promote
intestinal
health.
Encapsulation
safeguards
against
risks
during
production,
storage,
gastrointestinal
transit.
Heat,
pressure,
oxidation
eradicate
their
protective
qualities.
prolongs
viability,
facilitates
regulated
release,
reduces
processing
losses,
enables
application
functional
food
products.
microspheres
produced
through
spray
drying
or
coacervation.
This
technique
regulates
release
gut
provides
stress
resistance.
Natural
encapsulating
materials
including
sodium
alginate,
calcium
chloride,
gel
beads
polysaccharide
promoting
process.
However,
several
methods
including,
where
liquid
atomized
within
heated
air
chamber
evaporate
moisture
produce
dry
particles
efficacy
Additionally,
vitamins
enhance
efficacy.
immune
augmenting
generation
antibodies
immunological
cells.
combats
illnesses
enhances
immunity.
Recent
studies
indicate
may
assist
regulation
weight
blood
glucose
levels
influence
metabolism
insulin
sensitivity.
Emerging
research
indicates
"gut-brain
axis"
connects
mental
alleviate
anxiety
depression
via
influencing
neurotransmitter
synthesis
inflammation.
Investigations
underway
about
dermatological
advantages
forecasting
onsite
delivery
probiotics,
encapsulation
an
effective
requires
more
consideration
from
researchers.
review
focuses
on
applications
synbiotics
prevention
human
Fermentation,
Год журнала:
2022,
Номер
8(9), С. 425 - 425
Опубликована: Авг. 27, 2022
Numerous
studies
have
shown
a
link
between
the
consumption
of
fermented
dairy
foods
and
improved
health
outcomes.
Since
early
2000s,
especially
probiotic-based
functional
foods,
had
revival
in
popularity,
mostly
as
consequence
claims
made
about
their
benefits.
Among
them,
been
associated
with
obesity
prevention
other
conditions
such
chronic
diarrhea,
hypersensitivity,
irritable
bowel
syndrome,
Helicobacter
pylori
infection,
lactose
intolerance,
gastroenteritis
which
all
are
intimately
linked
an
unhealthy
way
life.
A
malfunctioning
inflammatory
response
may
affect
intestinal
epithelial
barrier’s
ability
to
function
by
interfering
normal
metabolic
processes.
In
this
regard,
several
that
probiotics
products
improve
human
stimulating
growth
good
bacteria
gut
at
same
time
increasing
production
byproducts.
The
food
matrix
around
probiotic
plays
important
role
survival
these
strains
buffering
protecting
them
from
low
pH,
bile
acids,
harsh
conditions.
On
average,
cultured
included
higher
concentrations
lactic
acid
bacteria,
some
having
much
109/mL
or
g.
focus
review
is
on
mechanisms
action,
including
impact
microbiota
regulation
immune
system.
First,
we
discussed
whey
whey-based
products,
well
organisms
them.
Followed
probiotics,
fermented-product-mediated
modulation
dendritic
cells,
natural
killer
neutrophils,
cytokines,
immunoglobulins,
reinforcement
barrier
functions
through
tight
junction.
turn,
providing
ample
evidence
supports
benefits
for
gastrointestinal
related
disorders.
