Innovative Dairy Products Development Using Probiotics: Challenges and Limitations

Boza-Méndez, Esteban; López-Calvo, Rebeca; Cortés-Muñoz, Marianela

doi:10.5772/50104

Cited by 13 publications

(10 citation statements)

References 38 publications

(61 reference statements)

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“…So, to ensure probiotics survival through both GI tract and food processing/storage, the minimal recommended presentation of bacteria is 10 6 -10 7 colony-forming units (CFUs)/mL organism in each food product ( 76 ), despite other factors should also be considered when adding probiotic bacteria in fermented food products to ensure the bacteria's survival. Among them, the compatibility of fermented dairy foods with a wide range of probiotics needs their consideration as “the most efficient delivery vehicle” for probiotics ( 77 , 78 ), while supplementing fermented milk with probiotics represents an exemplary mode of replenishing the gut microbiota ( 79 ).…”

Section: Fermented Dairy Products As Immune-enhancing Foodmentioning

confidence: 99%

Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19

et al. 2021

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Coronavirus disease (COVID-19) is a global health challenge, caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) triggers a plethora of respiratory disturbances and even multiple organs failure that can be fatal. Nutritional intervention is one of the key components toward to a proper management of COVID-19 patients, especially in those requiring medication, and should thus be considered the first-line treatment. Immuno-modulation and -stimulation are currently being explored in COVID-19 management and are gaining interest by food and pharmaceutical industries. Various dietary combinations, bioactive components, nutrients and fortified foods have been reported to modulate inflammation during disease progression. Dietary combinations of dairy-derived products and eggs are gaining an increasing attention given the huge immunomodulatory and anti-inflammatory properties attributed to some of their chemical constituents. Eggs are complex dietary components containing many essential nutrients and bioactive compounds as well as a high-quality proteins. Similarly, yogurts can replenish beneficial bacteria and contains macronutrients capable of stimulating immunity by enhancing cell immunity, reducing oxidative stress, neutralizing inflammation and regulating the intestinal barriers and gut microbiome. Thus, this review highlights the impact of nutritional intervention on COVID-19 management, focusing on the immunomodulatory and inflammatory effects of immune-enhancing nutrients.

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Section: Fermented Dairy Products As Immune-enhancing Foodmentioning

confidence: 99%

Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19

et al. 2021

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“…In this context, dairy products may be good carriers for probiotics, especially fermented milks that maintain concentrations of live cells during storage. From a technological perspective, fermented milks represent a good probiotic product alternative for the dairy industry (Boza-Mendez, Lopez-Calvo, & Cortes-Muñoz, 2012). Specifically, fermented milk with probiotics may induce the mucosal response, and up-or down-regulate the production of cytokines, and proliferation of CD4+, CD8+ and IgA+ cells (de Moreno de LeBlanc et al, 2005LeBlanc et al, , 2008de Moreno de LeBlanc, Valdez, & Perdigon, 2004;Galdeano, de Moreno de LeBlanc, Carmuega, Weill, & Perdigón, 2009;Matar et al, 2001;Vinderola, Perdigón, Duarte, Farnworth, & Matar, 2006).…”

Section: Introductionmentioning

confidence: 99%

Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

Santiago-López

Hérnández-Mendoza

Mata-Haro

et al. 2018

Food and Agricultural Immunology

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Fifteen strains of lactic acid bacteria isolated from artisanal Cocido Mexican cheese were evaluated for their probiotic potential and capacity to modulate the immune system. The results revealed that the strains J20, J23, J24, J25, J27, J28, J32 and J37 presented the highest potential probiotic. Some strains showed resistance to antibiotics; however, they did not exhibit haemolytic activity or mucin degradation. The auto-aggregation capacity ranged from 9.54% to 47.80%, and the hydrophobicity was 21.1%, 63.4% and 78.8% for J27, J24 and J37, respectively. The strains showed high survival capacity (>80%) under different storage conditions and the β-galactosidase activity was 241.77-249.25 MU. Furthermore, the administration of fermented milk by specific strains of Lactobacillus enhanced IL-10 levels and upregulated IL-6 and IgA levels in serum samples of rats. Therefore, the evaluated strains may modulate the immune system and may be good candidates for their inclusion in the manufacture of probiotic-fermented milk.

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“…; Boza‐Mendez et al . ). Moreover, the consumption of probiotic bacteria via fermented milks is an ideal way to re‐establish the balance of intestinal microbiota (Lourens‐Hattingh and Viljoen ).…”

Section: Fermented Milks As a Probiotic Carriermentioning

confidence: 97%

The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

Santiago-López

Hérnández-Mendoza

Garcı́a

et al. 2015

Int J of Dairy Tech

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Fermented dairy products are commonly used as the most efficient delivery vehicle for probiotics. These foods are well known for promoting the positive health benefits of consuming probiotics. Among their beneficial effects, their immunomodulatory properties have attracted a great deal of interest in recent years. Reports, both in vitro and in vivo, on the beneficial effects of consuming fermented milks containing probiotics have demonstrated the enhancement of various parameters in animal (e.g. rats and mice) and human immune systems, such as the production of cytokines and mediators by antigen‐presenting cells and cellular markers for different cell populations. Hence, the purpose of this review was to provide an overview of the scientific literature concerning the potential of probiotic‐fermented milks to influence the host's immune system, thereby modulating the immune response in a positive fashion.

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Innovative Dairy Products Development Using Probiotics: Challenges and Limitations

Cited by 13 publications

References 38 publications

Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19

Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19

Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

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