Probiotics, Prebiotics and Synbiotics

Panesar, Parmjit S.; Anal, Anil Kumar; Kaur, Rupinder

doi:10.1002/9781119702160.ch1

Cited by 7 publications

(8 citation statements)

References 59 publications

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“…plantarum , Lb. casei , have been investigated in in vitro and in vivo studies and have been reported to have probiotic properties (Bao et al, 2010; Millette et al, 2008; Pisano et al, 2014; Rivera-Espinoza and Gallardo-Navarro, 2010; Watson and Preedy, 2015; Zheng et al, 2013). Nevertheless, LAB are able to also produce heat-stable bacteriocins as well as heat-labile antimicrobial proteins (Grosu-Tudor et al, 2014), which may be effective in the restoration of gut health during an incident of diarrhoea.…”

Section: Discussionmentioning

confidence: 99%

The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis

2022

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Background: Diarrhoeal disease is a major cause of global infant mortality, and compromises the ability of many countries with respect to achieving sustainable development goals. The WHO’s recommendation of Oral Rehydration Solution (ORS) and zinc in the management of this disease, may not be readily available. Consideration and assessment of cultural practices in its management has been an area of increased interest over the last decade. Aim: This study aims to systematically evaluate efficacy of the consumption of traditional fermented foods as functional products for the treatment and management of diarrhoea. Methods: Following PRISMA guidelines, a systematic review was conducted of electronic databases (Cochrane Library, Ovid Medline and Pubmed) databases with no restrictions on language and publication date for RCTs that investigated the effect of consumption of fermented foods on the treatment of diarrhoea in children under five years of age. Results: Seven RCTs were included. Meta-analysis showed that compared to control, consumption of fermented foods significantly reduced mean duration of diarrhoea, −0.61 days; (95% CI, −1.04, −0.18); length of hospitalization, −0.35 days (95% CI, −0.69, −0.02); but not mean daily frequency of stool −2.00 (95% CI,-7.03, 3.04). Conclusion: Limited available evidence suggests that consumption of fermented foods may help reduce duration and severity of symptoms as a treatment of diarrhoea. More high quality research needs to be undertaken to investigate the efficacy of fermented food as an effective alternative to ORS as a potential WHO recommendation for management of diarrhoeal disease.

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Section: Discussionmentioning

confidence: 99%

The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis

2022

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“… 22 Production of immunoglobulins, macrophages, lymphocytes, and γ- interferon can also be their mechanism of improving mucosal immunity which could possibly reduce and eradicate harmful pathogenic microorganisms and opportunistic microbes in the human gut. 23 Probiotic microorganisms can efficiently protect the adhesion and colonization of pathogenic microbes to the surface of intestinal epithelial cells. They can also trigger and illicit a series of signaling pathways that can activate the various immunological cells which aid in preventing infectious diseases.…”

Section: Mechanism Of Actions Of Probiotics Against Antimicrobial-res...mentioning

confidence: 99%

“…This lowering in colonic pH level will create acidic surroundings that are less suitable for the existence of harmful and pathogenic microorganisms which could result in the reduction of their numbers. 23 , 108 This change in the composition of the intestinal microbiome is helpful in reducing the risk of antimicrobial resistance. Moreover, the reduction in the pH of the colon can aid calcium and other minerals absorption, which can in turn help in limiting the growth of yeasts, and other harmful microorganisms.…”

Section: Mechanism Of Action Of Prebiotics In Defense Against Antimic...mentioning

confidence: 99%

Novel Dietary Approach with Probiotics, Prebiotics, and Synbiotics to Mitigate Antimicrobial Resistance and Subsequent Out Marketplace of Antimicrobial Agents: A Review

Habteweld¹,

Asfaw²

2023

IDR

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Antimicrobial resistance (AMR) is a significant public health concern worldwide. The continuous use and misuse of antimicrobial agents have led to the emergence and spread of resistant strains of bacteria, which can cause severe infections that are difficult to treat. One of the reasons for the constant development of new antimicrobial agents is the need to overcome the resistance that has developed against existing drugs. However, this approach is not sustainable in the long term, as bacteria can quickly develop resistance to new drugs as well. Additionally, the development of new drugs is costly and time-consuming, and there is no guarantee that new drugs will be effective or safe. An alternative approach to combat AMR is to focus on improving the body’s natural defenses against infections by using probiotics, prebiotics, and synbiotics, which are helpful to restore and maintain a healthy balance of bacteria in the body. Probiotics are live microorganisms that can be consumed as food or supplements to promote gut health and improve the body’s natural defenses against infections. Prebiotics are non-digestible fibers that stimulate the growth of beneficial bacteria in the gut, while synbiotics are a combination of probiotics and prebiotics that work together to improve gut health. By promoting a healthy balance of bacteria in the body, these can help to reduce the risk of infections and the need for antimicrobial agents. Additionally, these approaches are generally safe and well tolerated, and they do not contribute to the development of AMR. In conclusion, the continuous development of new antimicrobial agents is not a sustainable approach to combat AMR. Instead, alternative approaches such as probiotics, prebiotics, and synbiotics should be considered as they can help to promote a healthy balance of bacteria in the body and reduce the need for antibiotics.

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“…Oatmeal was fermented with the help of lactic acid bacteria Lactobacillus plantarum and malted barley were added to this, and then it was mixed with fruit drinks to give it a fruity flavor. [38,39,8] Later, a company called ''Good Belly'' started to prepare oatmeal in the same manner. [40] This became the first non-dairy probiotic drink in the USA market in 2006.…”

Section: Non-dairy Based Probioticsmentioning

confidence: 99%

“…Tertiary impacts are health benefits indirectly such as anti‐diabetic, anti‐cancer, improved digestion, prevention and treatment of diarrheal disease, prevention of systemic infections, prevention of obesity, control of glycemic index, and treatment of cholesterolemia (Figure 1). [ 8 ]…”

Section: Introductionmentioning

confidence: 99%

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

Kumar

Lal

Dutt

et al. 2022

Molecular Nutrition Food Res

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The current trend of health‐conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non‐dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short‐chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non‐dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non‐dairy synbiotics based on dietary fibers, such as microencapsulation, freeze‐drying, and spray drying is also addressed.

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Probiotics, Prebiotics and Synbiotics

Cited by 7 publications

References 59 publications

The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis

The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis

Novel Dietary Approach with Probiotics, Prebiotics, and Synbiotics to Mitigate Antimicrobial Resistance and Subsequent Out Marketplace of Antimicrobial Agents: A Review

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non‐Dairy Products: A Perspective from Nutraceutical

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