Therapeutic Aspects of Probiotics and Prebiotics

Ahmad, Asif; Khalid, Sumaira

doi:10.1016/b978-0-12-811440-7.00003-x

Cited by 13 publications

(9 citation statements)

References 140 publications

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“…Bacterial fermentation of prebiotic carbohydrates results in the production of short-chain fatty acids (SCFAs) such as butyric acid, acetic acid or propionic acid [22]. Prebiotics and the SCFAs are crucial for intestinal health, stimulate the immune system, can be a source of energy for gut microbiota, and have antagonistic properties to detrimental gut bacteria [60][61][62]. Moreover, numerous experimental studies have proved that prebiotics can help decrease the severity of particular diseases such as mental disorders, diabetes, irritable bowel syndrome (IBS), infectious diseases and reduce the colon cancer risk [63,64].…”

Section: Prebioticsmentioning

confidence: 99%

Probiotics, Prebiotics and Postbiotics on Mitigation of Depression Symptoms: Modulation of the Brain–Gut–Microbiome Axis

et al. 2021

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The brain–gut–microbiome axis is a bidirectional communication pathway between the gut microbiota and the central nervous system. The growing interest in the gut microbiota and mechanisms of its interaction with the brain has contributed to the considerable attention given to the potential use of probiotics, prebiotics and postbiotics in the prevention and treatment of depressive disorders. This review discusses the up-to-date findings in preclinical and clinical trials regarding the use of pro-, pre- and postbiotics in depressive disorders. Studies in rodent models of depression show that some of them inhibit inflammation, decrease corticosterone level and change the level of neurometabolites, which consequently lead to mitigation of the symptoms of depression. Moreover, certain clinical studies have indicated improvement in mood as well as changes in biochemical parameters in patients suffering from depressive disorders.

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Section: Prebioticsmentioning

confidence: 99%

Probiotics, Prebiotics and Postbiotics on Mitigation of Depression Symptoms: Modulation of the Brain–Gut–Microbiome Axis

et al. 2021

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“…Oligosaccharides such as inulin, FOS, GOS, soybean-oligosaccharide (SOS), lactulose, lactosucrose, xylo-oligosaccharides (XOS), isomalto-oligosaccharides (IOS) and resistant starch (Vinayak, et al, 2021) possess low molecular weight and cannot be digested by humans due to the absence of enzymes catalyzing them, but can be utilized by healthy microbes (probiotics) in the digestive tract (Al-Sheraji, et al, 2013;Khangwal & Shukla, 2019;Quigley, 2019;Vinayak, et al, 2021). Dominant probiotics such as Lactobacillus and Bifidobacteria are able to ferment prebiotics and generate SCFA such as butyric acid, acetic acid, lactic acid and propionic acid (Ahmad & Khalid, 2018;Vinayak, et al, 2021) associated with the increased function of mineral absorption, digestion, glucose regulation, and lipid metabolism (Sarao, & Arora, 2017). If probiotics thrive in the digestive tract, the growth of pathogenic bacteria is inhibited.…”

Section: Resultsmentioning

confidence: 99%

The Effectiveness of Chocolate in Reducing the Number of Methicillin-Resistant Staphylococcus aureus Colonies in Rattus norvegicus

et al. 2021

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Chocolate has long been understood to provide positive emotions and a good mood if consumed in moderation. Chocolate contains prebiotics naturally from its constituent ingredients produced during the production process. Prebiotics, frequently oligosaccharides, are substances which cannot be metabolized by the human digestive system but can be employed by a group of bacteria in the gut, understood as probiotics. The positive relationship among them provides benefits for the host in eliminating pathogens. One of the well-known pathogens which frequently cause infection either in the community or in hospitals is methicillin-resistant Staphylococcus aureus (MRSA). Since it was first identified in 1960, MRSA has caused health problems until today. Research conducted on two groups of Rattus norvegicus infected with MRSA and then fed chocolate revealed a decrease in the average number of bacterial colonies on the skin compared to the control group. In the group fed chocolate at a dose of 50 mg/day, the bacterial colonies decreased to 1.28 x 108 CFU/cm2 in 7 days, lower than in the control group (1.46 x 108 CFU/cm2) at the same time. While those fed 75 mg/day chocolate decreased to 2.70 x 107 CFU/cm2 and the three groups were significantly different (0.000<0.05). Prebiotics fermented by probiotics release short-chain fatty acids (SCFA), which compete with the pathogens for attaching to the epithelial wall so that pathogens lose space and nutrients to survive. However, the adverse effect of chocolate may occur because it contains sugar which is a nutrient for bacteria, but if the balance of normal flora and adequate intake of prebiotics are administered, the pathogen could be eliminated.

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“…Prebiotics are recognised for their ability to manipulate host microbiota to the benefit of the host (Gibson et al ., ). Currently fructans (Ahmad & Khalid, ; Bajury et al ., ; Joshi et al ., ), inulin (Ahmadi et al ., ; Fu et al ., ; Heydari et al ., ) and galactans (Cremon et al ., ; Fehlbaum et al ., ; Ndeh & Gilbert, ), fit this definition of prebiotics. Prebiotic products have a strong science background from positive clinical trials but have yet to obtain regulator‐approved health claims from the European Food Safety Authority (EFSA) in Europe.…”

Section: Prebioticsmentioning

confidence: 99%

Ensuring the future of functional foods

Birch

Bonwick

2018

Int J of Food Sci Tech

124

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Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.

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Therapeutic Aspects of Probiotics and Prebiotics

Cited by 13 publications

References 140 publications

Probiotics, Prebiotics and Postbiotics on Mitigation of Depression Symptoms: Modulation of the Brain–Gut–Microbiome Axis

Probiotics, Prebiotics and Postbiotics on Mitigation of Depression Symptoms: Modulation of the Brain–Gut–Microbiome Axis

The Effectiveness of Chocolate in Reducing the Number of Methicillin-Resistant Staphylococcus aureus Colonies in Rattus norvegicus

Ensuring the future of functional foods

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