Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

Abstract

The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

“…In addition, the site of the host organism, where the beneficial bacteria may be located, is not limited to the human lower gastrointestinal tract (GIT), but also includes other targets such as skin, the whole GIT including the upperparts and mouth, as well as the urogenital tract [92]. Consequently, besides carbohydrates, other compounds could be considered to exert prebiotic effects, such as micronutrients (inorganic compounds), peptides, phenolics, and fatty acids [93].…”

“…However, it is considered essential to explore a broader variety of raw materials and traditional products of eastern regions as potential novel prebiotic "pools" [91]. Fermented cereal-based products could be examined as promising sources of compounds with prebiotic effect since they may contain soluble fibers (β-glucans and arabinoxylans and their oligomeric products), galacto-oligosaccharides (GOSs), fructo-oligosaccharides (FOSs), resistant starch, phenolics, peptides, etc., depending on the cereal that was employed as a substrate for their production and the extent of fermentation they have undergone [93,94]. Although there are a lack of reports regarding the prebiotic effect of fermented cereal products, recent studies demonstrate a substantial effect of cereals on human gut microbiota.…”

Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era

“…Following previous studies on the production of foods supplemented with antioxidants, these applications could include fermented dairy products, bread and bakery products and fruit juices (Figure 3). Phenolic compounds could exert a potential prebiotic effect on gut microbiota modulation, taking into account the recent modification of the prebiotic definition, designated to also include phenolics and phytochemicals [95,96]. On the other hand, wastewater and the liquid fraction obtained after phenolics extraction could be utilized as nutrient supplement for bioconversion processes (Figure 3).…”

Investigating the anti‐inflammatory effects of high molecular weight secretions from Limosilactobacillus reuteri PTCC 1655 on LPS‐stimulated PMA‐differentiated THP‐1 cells

“…The factors and soluble metabolites released from this probiotic bacterium are called 'postbiotic mediators', which could be involved in the anti-inflammatory properties of the bacterium. Postbiotics may contain different compounds, such as lipids, organic acids, proteins, carbohydrates, vitamins, peptidoglycan-derived muropeptides and lipoteichoic acids (Cicenia et al 2014;Tomasik and Tomasik 2020).…”

“…Postbiotics may contain different compounds, such as lipids, organic acids, proteins, carbohydrates, vitamins, peptidoglycan‐derived muropeptides and lipoteichoic acids (Cicenia et al . 2014; Tomasik and Tomasik 2020).…”