Characterization, health benefits and applications of fruits and vegetable probiotics

Abstract

Probiotics are live microorganisms that confer health benefits to human when administered in adequate amount. They are mainly lactic acid bacteria (LAB) of the genera Lactobacillus and Bifidobacterium, although the probiotics potential of other bacteria and yeast are not excluded. Modulation of the immune system, anti-inflammatory effect, improved intestinal functioning, inhibition of pathogens and treatment of diseases such as traveler's diarrhea are among probiotics benefits. While several health ailments such as inflammatory bowel, diabetes, hepatic, neurological, respiratory and cardiovascular diseases and some cancer like colorectal cancer are associated with probiotics imbalances. Probiotics are mainly isolated from the human microbiota pool, feces, breast milk and fermented products. Also, fermented fruits and vegetable described as prebiotics are among sources of probiotics. They are rich in functional antioxidants that synergistically provides health benefits to human. In the present work, fruits and vegetable probiotics, isolation, characterization, health benefits and their application are reviewed. Caracterización, beneficios para la salud y aplicaciones de probióticos de frutas y verduras RESUMEN Los probióticos son microorganismos vivos que brindan beneficios a la salud humana cuando son administrados en la cantidad adecuada. Se trata principalmente bacterias del ácido láctico (LAB) de los géneros Lactobacillus y Bifidobacterium, aunque no se excluye el potencial probiótico de otras bacterias y levaduras. Entre los beneficios ofrecidos por los probióticos pueden mencionarse: modulación del sistema inmunitario, efecto antiinflamatorio, mejor funcionamiento intestinal, inhibición de patógenos y tratamiento de enfermedades, por ejemplo, la diarrea del viajero. Por otra parte, diversas enfermedades, como intestino inflamatorio, diabetes, enfermedades hepáticas, neurológicas, respiratorias y cardiovasculares y algunos tipos de cáncer como el cáncer colorrectal, están asociadas con desequilibrios en los probióticos. Los mismos se aíslan principalmente del conjunto de microbiota humana, heces, leche materna y productos fermentados. Además, entre las fuentes de probióticos se encuentran las frutas y verduras fermentadas descritas como prebióticos. Son ricos en antioxidantes funcionales que proporcionan beneficios para la salud humana de manera sinérgica. En el presente trabajo se revisan los probióticos de frutas y verduras, y se estudia su aislamiento, su caracterización, los beneficios para la salud y su aplicación.

Gelatin-Graphene Oxide Nanocomposite Hydrogels for Kluyveromyces lactis Encapsulation: Potential Applications in Probiotics and Bioreactor Packings

“…In contrast, other microorganisms play a fundamental role in developing and strengthening the immune system against such pathogens. To take advantage of this potential, numerous live biotherapeutic products (LBPs), termed probiotics, have been developed recently, which not only offer the possibility to counteract pathogens but also to bring other health benefits, including restoring the gut microflora, providing immune modulation, maintaining bone health, relieving lactose intolerance, and decreasing the levels of LDL cholesterol [38][39][40]. For instance, Lactobacillus can generate innate and adaptive immune responses, produces antimicrobial substances, interacts with both intestinal epithelial cells (IECs) and dendritic cells (DCs), prevents pathogen colonization and proliferation, and activates antigen-specific response [41].…”

Jerusalem artichoke (Helianthus tuberosus L.) as a medicinal plant and its natural products

“…onion, garlic, leek, etc.). A lower concentration is also found in wheat, barley and triticale (9,116).…”

“…Fermentation of those compounds results in short-chain fatty acids, mainly acetic, butyric and propionic, which lower colon pH, thus affecting the intestinal peristalsis (113,119). Consumption of fructo-oligosaccharides and inulin increases faecal weight, reducing or preventing constipation (9,102,116). Adding oligosaccharides into a diet can increase the bioavailability of minerals.…”

“…The use of biocontrol for plant pathogens and microbes causing product spoilage is a promising alternative to chemical means of pathogen control transferred to food and microorganisms causing spoilage. Finally, there is an urgent need to establish international standards in order to regulate probiotics and prebiotics as well as a health claim on the label to ensure product effectiveness and safety (116). FAO (53) recommend that basic information about products should be stated, such as: type, species, strain kind, minimum viable cell count of each probiotic strain at the end of the shelf-life, storage conditions and traceability information, such as contact data (125).…”

“…According to Chen et al (127), it very often happens that the viable cell count per product dose is significantly lower than declared on the label. Other main concerns include contamination and lower functional properties of probiotics, caused by processing, handling and food matrices (116,125). Davidson and Wischmeyer (107) believe that future research should focus mainly on administering probiotics and symbiotics with known mechanistic benefits in order to improve patients' therapy results.…”