An insight into the health beneficial of probiotics dairy products: a critical review

Li, Wen; Deng, Jing; Deng, Jing; Lin, Qinlu; Bai, Jie; Zhang, Lin; Fang, Yong

doi:10.1080/10408398.2022.2090493

Cited by 14 publications

(3 citation statements)

References 191 publications

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“…Mammalian intestines contain approximately 10 14 microorganisms, which is nearly 10 times the number of actual cells in the host body. Intestinal microflora, particularly health‐promoting good bacteria/probiotics, has recently received great attention due to the benefits of probiotics in promoting and maintaining host health (Eckburg et al., 2005; Gill et al., 2006; He et al., 2022; Mazmanian & Kasper, 2006). For the treatment of complex chronic and inflammatory diseases, a clear understanding of how the GI microbiota is assembled and maintained in the GIT is becoming increasingly important.…”

Section: Main Functions Of Probioticsmentioning

confidence: 99%

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Yang,

Wei,

et al. 2024

Food Frontiers

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The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types of oral administration systems. Probiotics has various biological functions, including increasing adsorption ability of nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach the intestine alive, as well as the amount reaches 106–107 colony‐forming units/g at the end of product's shelf life. However, the delivery of probiotics to the colon through oral administration is always challenging due to weak viability under exposure to harsh conditions in the presence of ions and small molecules from the upper gastrointestinal tract. Moreover, the low viability of the probiotics due to the lack of resistance to the acidity of food matrices, high temperature during food processing, and oxygen changes during storage also limit the applications of probiotics in food products. Therefore, encapsulation of probiotics could particularly protect the probiotics from degradation and inactivation, resulting in enhanced viability during the transition from consumption to digestion in the gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, and other methods are used to encapsulate probiotics. Herein, this review mainly highlights the gut health functions and encapsulation techniques of probiotics, followed by the current challenges and future development prospects.

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Section: Main Functions Of Probioticsmentioning

confidence: 99%

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Yang,

Wei,

et al. 2024

Food Frontiers

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“…An example of a widely consumed food product is probiotics (provision of beneficial microorganisms (MOs) in the gut microbiota) [ 1 , 2 ]. Thus, in addition to stimulating the growth of beneficial microflora, they have direct effects on both satiety and the intestinal barrier [ 3 ]. Moreover, the probiotic market is growing rapidly, opening new opportunities for non-dairy substrates.…”

Section: Introductionmentioning

confidence: 99%

Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink

et al. 2023

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At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named “Hakko Sobacha”. This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.

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“…In recent years, probiotics have been utilized in the development and utilization of functional foods, dietary supplements, and biopharmaceuticals [ 7 , 8 ]. Numerous studies have shown that foods containing probiotics, such as dairy and soybean products, are easily absorbed by the body, with high nutritional value, and have health benefits [ 9 , 10 ]. Supplementation with a combination of probiotics accelerates the maturation of gut microbiome maturation and reduces intestinal inflammation in extremely preterm infants [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

Fan

Xue

Bai

et al. 2022

Foods

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In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively evaluate LAB strains and their probiotic properties. It was found that Weissella cibaria (OP288150), Pediococcus acidilactici (OP288151), Pediococcus pentosaceus (OP288154), Pediococcus pentosaceus (OP288156) and Levilactobacillus brevis (OP288158) showed high probiotic properties, with potential for commercial development. The results also demonstrated that fermented grains of Chinese Baijiu can be used as a source of high-quality probiotics.

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An insight into the health beneficial of probiotics dairy products: a critical review

Cited by 14 publications

References 191 publications

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink

Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

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