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

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 the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their ac...

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Vydáno v:	Frontiers in microbiology Ročník 14; s. 1216674
Hlavní autoři:	Latif, Anam, Shehzad, Aamir, Niazi, Sobia, Zahid, Asna, Ashraf, Waqas, Iqbal, Muhammad Waheed, Rehman, Abdur, Riaz, Tahreem, Aadil, Rana Muhammad, Khan, Imran Mahmood, Özogul, Fatih, Rocha, João Miguel, Esatbeyoglu, Tuba, Korma, Sameh A.
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Switzerland Frontiers Media 17.08.2023 Frontiers Media S.A
Témata:	anti-allergic and gastrointestinal diseases functional foods immunomodulation lactic acid bacteria Life Sciences Microbiology probiotics functional foods immunomodulation lactic acid bacteria anti-allergic and gastrointestinal diseases probiotics probiotics lactic acid bacteria immunomodulation anti-allergic and gastrointestinal diseases functional foods
ISSN:	1664-302X, 1664-302X
On-line přístup:	Získat plný text
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Abstract	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 the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.
AbstractList	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 the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries. 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 the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.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 the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.
Author	Latif, Anam Korma, Sameh A. Esatbeyoglu, Tuba Shehzad, Aamir Aadil, Rana Muhammad Özogul, Fatih Riaz, Tahreem Rocha, João Miguel Niazi, Sobia Zahid, Asna Khan, Imran Mahmood Ashraf, Waqas Rehman, Abdur Iqbal, Muhammad Waheed
AuthorAffiliation	10 CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa , Porto , Portugal 12 ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto , Porto , Portugal 13 Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover , Hannover , Germany 11 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto , Porto , Portugal 9 Biotechnology Research and Application Center, Cukurova University , Adana , Türkiye 4 National Institute of Food Science and Technology, University of Agriculture , Faisalabad , Pakistan 3 State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China 7 College of Food and Biological Engineering, Jimei University , Xiamen , China 15 School of Food Science and Engineering, South China U
AuthorAffiliation_xml	– name: 12 ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto , Porto , Portugal – name: 15 School of Food Science and Engineering, South China University of Technology , Guangzhou , China – name: 13 Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover , Hannover , Germany – name: 5 School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu , China – name: 9 Biotechnology Research and Application Center, Cukurova University , Adana , Türkiye – name: 10 CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa , Porto , Portugal – name: 4 National Institute of Food Science and Technology, University of Agriculture , Faisalabad , Pakistan – name: 2 UniLaSalle, Transformations and Agroressources Research Unit , Mont-Saint-Aignan , France – name: 11 LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto , Porto , Portugal – name: 6 School of Food and Biological Engineering, Jiangsu University , Zhenjiang, Jiangsu , China – name: 1 Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology , Lahore , Pakistan – name: 7 College of Food and Biological Engineering, Jimei University , Xiamen , China – name: 8 Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University , Adana , Türkiye – name: 14 Department of Food Science, Faculty of Agriculture, Zagazig University , Zagazig , Egypt – name: 3 State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China
Author_xml	– sequence: 1 givenname: Anam surname: Latif fullname: Latif, Anam – sequence: 2 givenname: Aamir surname: Shehzad fullname: Shehzad, Aamir – sequence: 3 givenname: Sobia surname: Niazi fullname: Niazi, Sobia – sequence: 4 givenname: Asna surname: Zahid fullname: Zahid, Asna – sequence: 5 givenname: Waqas surname: Ashraf fullname: Ashraf, Waqas – sequence: 6 givenname: Muhammad Waheed surname: Iqbal fullname: Iqbal, Muhammad Waheed – sequence: 7 givenname: Abdur surname: Rehman fullname: Rehman, Abdur – sequence: 8 givenname: Tahreem surname: Riaz fullname: Riaz, Tahreem – sequence: 9 givenname: Rana Muhammad surname: Aadil fullname: Aadil, Rana Muhammad – sequence: 10 givenname: Imran Mahmood surname: Khan fullname: Khan, Imran Mahmood – sequence: 11 givenname: Fatih surname: Özogul fullname: Özogul, Fatih – sequence: 12 givenname: João Miguel surname: Rocha fullname: Rocha, João Miguel – sequence: 13 givenname: Tuba surname: Esatbeyoglu fullname: Esatbeyoglu, Tuba – sequence: 14 givenname: Sameh A. surname: Korma fullname: Korma, Sameh A.
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/37664108$$D View this record in MEDLINE/PubMed https://hal.science/hal-04213608$$DView record in HAL
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Copyright	Copyright © 2023 Latif, Shehzad, Niazi, Zahid, Ashraf, Iqbal, Rehman, Riaz, Aadil, Khan, Özogul, Rocha, Esatbeyoglu and Korma. Distributed under a Creative Commons Attribution 4.0 International License Copyright © 2023 Latif, Shehzad, Niazi, Zahid, Ashraf, Iqbal, Rehman, Riaz, Aadil, Khan, Özogul, Rocha, Esatbeyoglu and Korma. 2023 Latif, Shehzad, Niazi, Zahid, Ashraf, Iqbal, Rehman, Riaz, Aadil, Khan, Özogul, Rocha, Esatbeyoglu and Korma
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Keywords	functional foods immunomodulation lactic acid bacteria anti-allergic and gastrointestinal diseases probiotics probiotics lactic acid bacteria immunomodulation anti-allergic and gastrointestinal diseases functional foods
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License	Copyright © 2023 Latif, Shehzad, Niazi, Zahid, Ashraf, Iqbal, Rehman, Riaz, Aadil, Khan, Özogul, Rocha, Esatbeyoglu and Korma. Distributed under a Creative Commons Attribution 4.0 International License: http://creativecommons.org/licenses/by/4.0 This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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Notes	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 ObjectType-Review-3 content type line 23 Edited by: Spiros Paramithiotis, Agricultural University of Athens, Greece Reviewed by: Marwa Moumni, Marche Polytechnic University, Italy; Daniela Fiocco, University of Foggia, Italy
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Snippet	Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently,...
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SubjectTerms	anti-allergic and gastrointestinal diseases functional foods immunomodulation lactic acid bacteria Life Sciences Microbiology probiotics
Title	Probiotics: mechanism of action, health benefits and their application in food industries
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