Probiotics, their prophylactic and therapeutic applications in human health development: A review of the literature

Tegegne, Bantayehu Addis; Kebede, Bekalu

doi:10.1016/j.heliyon.2022.e09725

Cited by 88 publications

(64 citation statements)

References 105 publications

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“…Probiotics can be found in fermented foods, either naturally or artificially added, and can colonize the human gastrointestinal tract. Microbiome richness is essential in health maintenance, and broad-spectrum probiotics are helpful in the prevention and therapy of various diseases [ 119 , 120 ]. The main probiotic products currently on the market are developed with Lactobacilli , Bifidobacteria and other lactic acid bacteria, such as Streptococci and Lactococci .…”

Section: Probioticsmentioning

confidence: 99%

Is there a role for microbiome-based approach in common variable immunodeficiency?

et al. 2023

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Common variable immunodeficiency (CVID) is a primary immunodeficiency characterized by low levels of serum immunoglobulins and increased susceptibility to infections, autoimmune disorders and cancer. CVID embraces a plethora of heterogeneous manifestations linked to complex immune dysregulation. While CVID is thought to be due to genetic defects, the exact cause of this immune disorder is unknown in the large majority of cases. Compelling evidences support a linkage between the gut microbiome and the CVID pathogenesis, therefore a potential for microbiome-based treatments to be a therapeutic pathway for this disorder. Here we discuss the potential of treating CVID patients by developing a gut microbiome-based personalized approach, including diet, prebiotics, probiotics, postbiotics and fecal microbiota transplantation. We also highlight the need for a better understanding of microbiota-host interactions in CVID patients to prime the development of improved preventive strategies and specific therapeutic targets.

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Section: Probioticsmentioning

confidence: 99%

Is there a role for microbiome-based approach in common variable immunodeficiency?

et al. 2023

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“…According to current studies, L. acidophilus participates in the host intestinal tract mainly through the production of metabolites and regulation of intestinal microbiota [ 21 , 22 ].…”

Section: Basic Features and Functional Mechanisms Of L Acid...mentioning

confidence: 99%

“…First, L. acidophilus can regulate the balance of intestinal flora by reducing the intestinal pH and producing metabolites [ 21 , 23 ]. The optimal pH of many intestinal pathogenic bacteria is neutral or slightly alkaline.…”

Section: Basic Features and Functional Mechanisms Of L Acid...mentioning

confidence: 99%

“…Second, competition for adhesion sites with pathogenic bacteria is an important mechanism for L. acidophilus to inhibit the function of pathogenic bacteria, thereby interfering with their invasion into cells [ 27 ]. Surface the S-layer protein, extracellular polysaccharide and lipoteichoic acid of many strains can compete for adhesion with pathogenic bacteria [ 21 , 28 ]. Third, the role of L. acidophilus in many diseases also depends on its ability to reduce serum cholesterol level [ 29 , 30 ].…”

Section: Basic Features and Functional Mechanisms Of L Acid...mentioning

confidence: 99%

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The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes

Gao

Chen

et al. 2022

J. Microbiol. Biotechnol.

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Probiotics are live microorganisms that can be consumed by humans in amounts sufficient to offer health-promoting effects. Owing to their various biological functions, probiotics are widely used in biological engineering, industry and agriculture, food safety, and the life and health fields. Lactobacillus acidophilus ( L. acidophilus ), an important human intestinal probiotic, was originally isolated from the human gastrointestinal tract and its functions have been widely studied ever since it was named in 1900. L. acidophilus has been found to play important roles in many aspects of human health. Due to its good resistance against acid and bile salts, it has broad application prospects in functional, edible probiotic preparations. In this review, we explore the basic characteristics and biological functions of L. acidophilus based on the research progress made thus far worldwide. Various problems to be solved regarding the applications of probiotic products and their future development are also discussed.

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“…It is well known that microorganisms coexist with eukaryotic cells at the mucosal surfaces of vertebrates in a complex and harmonious symbiosis [ 11 ]. However, the administration of antibiotics at a large scale causes various side effects, such as disrupting normal microflora in the human body by destroying normal gut and genital tract bacteria [ 13 ]. These imbalances can be adjusted by probiotic supplementation in the diet, providing a load of live bacterial cells sufficient for beneficial effects on human health at both metabolic and immune levels [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics

Ilie

Milea

Râpeanu

et al. 2022

Foods

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Industrial processing of kiwifruits generates a large quantity of byproducts, estimated to be one million tons per year. The resulting byproducts are rich sources of bioactive components that may be used as additives, hence minimizing economic and environmental issues. In this study, kiwifruit byproducts were used to develop added-value food-grade ingredients containing probiotics. The byproducts were divided into peels and pomace. Both residues were inoculated with a selected strain of probiotic (Lacticaseibacillus casei 431®), and two variants were additionally enhanced with prebiotic sources (buckwheat and black rice flours). The inoculated powders were obtained by freeze-drying, and the final ingredients were coded as KP (freeze-dried kiwi peels), KBR (freeze-dried kiwi pomace and black rice flour), KPB (freeze-dried kiwi pomace and buckwheat flour), and KPO (freeze-dried kiwi pomace). The phytochemical profile was assessed using different spectrophotometric methods, such as the determination of polyphenols, flavonoids, and carotenoids. The kiwi byproduct-based formulations showed a polyphenolic content varying from 10.56 ± 0.30 mg AGE/g DW to 13.16 ± 0.33 mg AGE/g, and the survival rate of lactic acid bacteria after freeze-drying ranged from 73% to 88%. The results showed an increase in total flavonoid content from the oral to gastric environment and controlled release in the intestinal environment, whereas a maximum survival rate of probiotics at the intestinal end stage was 48%. The results of SEM and droplet size measurements revealed vesicular and polyhedral structures on curved surfaces linked by ridge sections. The CIEL*a*b* color data were strongly associated with the particular pigment in kiwi pulp, as well as the color of the additional flour. Finally, the ingredients were tested in protein bars and enhanced the value of the final food product regarding its phytochemical and probiotic content.

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Probiotics, their prophylactic and therapeutic applications in human health development: A review of the literature

Cited by 88 publications

References 105 publications

Is there a role for microbiome-based approach in common variable immunodeficiency?

Is there a role for microbiome-based approach in common variable immunodeficiency?

The Functional Roles of Lactobacillus acidophilus in Different Physiological and Pathological Processes

Sustainable Design of Innovative Kiwi Byproducts-Based Ingredients Containing Probiotics

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