Dairy probiotics: Beyond the role of promoting gut and immune health

Ζουμποπούλου, Γεωργία; Pot, Bruno; Tsakalidou, Effie; Papadimitriou, Konstantinos

doi:10.1016/j.idairyj.2016.09.010

Cited by 60 publications

(35 citation statements)

References 204 publications

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“…The dairy industry provides the most popular probiotic-containing beverages due to the effective transport of live probiotics [89][90][91][92], which can be associated with various health-promoting effects [93][94][95][96][97][98][99][100][101][102][103][104]. In a study by Cordeiro et al [105] a mouse model of infection control caused by Salmonella typhimurium, showed that conventional fermented dairy beverages had a protective effect against pathogenic bacteria.…”

Section: Non-dairy In Vitro Blueberry Beverages Controlled Retinal Pimentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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Section: Non-dairy In Vitro Blueberry Beverages Controlled Retinal Pimentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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“…Probiotics are defined as 'live microorganisms which when administered in adequate amounts confer a health benefit on the host' [8]. Recent studies show that the intake of probiotic products promotes several health benefits, as they help to maintain a good balance of the intestinal flora, as well as, increase the resistance against the invasion of pathogens [9,10]. The Lactobacillus and Bifidobacterium are the most common probiotic genera; from the Lactobacillus species the strains more commonly…”

Section: Probiotic Dairy Foodsmentioning

confidence: 99%

Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure

Pereira

Teixeira

Vicente

et al. 2018

Current Opinion in Food Science

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The use of whey in dairy probiotics is a topic of great interest to the scientific community and the food industries. However, few studies address the effect of ohmic heating (OH) on cell metabolism and growth parameters of probiotic microorganisms. Despite of this, OH under sub-lethal conditions presents promising results regarding the enhancement of growth rate and bacteriocin activity, leading to considerable improvements in the fermentation process. Thus, this review highlights the main findings and advances on the effect of OH on probiotic metabolism, while addressing the modification of whey protein structure as potential carrier of probiotic entities, aiming at stimulating interest and encouraging the development of functional products using OH.

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“…Kefir gibi fermente gıdaların iyi sağlık etkisi getirisi olması bakımından düzenli tüketim önerisi giderek artmaktadır (25). (5). Hayvan çalışmaları sinbiyotiklerin ince bağırsak ve kolonun miyoelektrik aktivitesini arttırdığını ve yaşa bağlı bağırsak hareketliliği azalmasını geri çevirmeye yardım ettiğini ve böylece, yaşlı insanlarda görülen kabızlık gibi fonksiyonel bozuklukların insidansını azalttığını göstermiştir (26).…”

Section: Mikrobiyomunclassified

Mikrobiyom, Kefir ve Yaşlanma

Gündüz¹

2017

MJWBS

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İnsan mikrobiyomu araştırmaları, sağlığın ve hastalıkların mikrobiyomla olan ilişkisine dair yeni veriler sağladıkça, bu ilişkinin önemi giderek artmaya başlamıştır. Diğer taraftan, ortalama yaşam süresinin artmasıyla birlikte, "nasıl sağlıklı oluruz?" sorusu, şimdi "nasıl sağlıklı yaşlanırız?" haline dönüşmüştür. Çünkü bu sorunun cevabına yaklaştığımızda, öncelikle sağlıklı ve başarılı yaşlanacağımız gibi, aynı zamanda yaşlılık hastalıklarını geciktirme, acı çekme süreçlerini azaltma, ekonomik kayıbı azaltma, yatağa bağımlılığı azaltma, hayattan daha çok zevk alma gibi pozitif sonuçlar da kazanacağız. Bunları yapmak da tercih edilebilir ve kolay bir yol olan yalnızca probiyotik alımı ile mümkün olabilir. 23.10.2017 Revision: 06.12.2017 Accepted: 24.12.2017 Correspondence Author: Gülgün Gündüz gulgungunduz@akdeniz.edu.tr A R T I C L E I N F O R M A T I O N A B S T R A C T Date of SubmissionWith the new data about connection of microbiome with health and illnesses come from human microbiome studies, the importance of this relationship is increasing. On the other hand, with the increased mean lifespan there are some questions like, how do we live more healthfull? How can we age in a more healthy way? Once we get the answers, we will probably age healthy and succesfully, and then get positive consequences such as postponing aging illnesses, decreasing the suffering, reducing the economical loss, reducing bed dependence, and getting more appreciation. All these may be possible by taking probiotics, which is a more preferred and easy way.

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Dairy probiotics: Beyond the role of promoting gut and immune health

Cited by 60 publications

References 204 publications

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure

Mikrobiyom, Kefir ve Yaşlanma

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