Role of Probiotic Bacilli in Developing Synbiotic Food: Challenges and Opportunities

Abstract

The human body is inhabited by a vast diversity of probiotic microorganisms that could positively affect human physiology. Besides, prebiotic food substances may induce symbiotic relationship among probiotic species through the successful establishment of commensal microbiota, whose connections with the host are multifaceted and multidirectional. As deliberated throughout this review, prebiotic and synbiotic foods contain the capability to stimulate numerous health characteristics in host organisms through various means. Predominantly, the normal microbiota fosters the digestion of food and may boost the innate and adaptive immune system’s functionalities. Therefore, live probiotic bacteria, for instance, probiotic Bacilli obtained together with prebiotic food, can help stimulate healthiness in humans. Thus, we discuss how certain dietary fibers may preserve the probiotic efficacy by serving as the scaffold for probiotic Bacilli to colonize them through forming symbiotic interactions. The fibers can essentially promote protection by encapsulating probiotic Bacilli against various environmental and physical stresses that might kill the free-living bacterial cells. Besides, these fibers would serve as prebiotic substances that would eventually be utilized for the proliferation of probiotic cells. It is believed that applying this conceptual idea will provide a novel platform toward developing probiotic and synbiotic foods, as discussed in this review.

Spatiotemporal bio-shielding of bacteria through consolidated geometrical structuring

“…While these bacteria are frequently associated with dairy products, invertebrates, and craniate, they also form a significant part of human microbiota 2 . These species are known to stimulate immunomodulatory effects and evince belligerent traits against deleterious bacterial or fungal pathogens 3 – 5 . Specifically, a probiotic bacterium Lactobacillus plantarum displays diverse morphological phenotypes and a remarkable ability to acclimatize to external settings, qualify it for wide-ranging medicinal and industrial applications 5 .…”

Antimicrobial Effects of Potential Probiotics of Bacillus spp. Isolated from Human Microbiota: In Vitro and In Silico Methods

“…In line with these results, interesting properties and uses are specifically described for Bacillus spp. Recently, several Bacilli strains have been extensively proposed for use as human and animal probiotics [ 55 , 56 ]. Most of the species used belong to Bacillus subtilis and Bacillus amyloliquefaciens groups and special attention should be paid to the food and clinical studies with strains that showed special enzyme capacities [ 57 ] or those able to modulate and mitigate pathophysiological disorders [ 58 ].…”

Chickpea-Derived Prebiotic Substances Trigger Biofilm Formation by Bacillus subtilis

“…The richness in micro-and macronutrients composition of chickpea legumes, including proteins, carbohydrates, and lipids, may provide an excellent medium for the growth of microorganisms [5,12,13]. The legume is often used to produce chickpea milk (CPM), a plant-based alternative for milk of mammalian origin.…”

“…In the right amounts, it confers health benefits to the host organism. These benefits include restoring or augmenting the healthy microflora [5], inhibiting the growth of pathogenic bacteria [6], and releasing by-products that the host organism can use for metabolic activities [7]. Most of the probiotic species are often sourced from dairy foods [8].…”