Translating probiotic science into practice

Chambers, L.; Avery, Anthony; Dalrymple, Joan; Farrell, Lisa; Gibson, Glenn R.; Harrington, Janas M.; Rijkers, Ger T.; Rowland, Ian; Spiro, A.; Varela-Moreiras, Gregorio; Vokes, L.; Younge, Lisa; Whelan, Kevin; Stanner, Sara

doi:10.1111/nbu.12385

Cited by 6 publications

(7 citation statements)

References 30 publications

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“…In the last decades, particularly in the last five years, a large body of experimental and clinical evidence on the health benefits of probiotics has appeared [ 1 ]. Their biological effects include disease treatment (i.e., restoration of health), disease prevention (i.e., preservation of health) and health “optimization” [ 2 ]. The ongoing interest in probiotic bacteria goes hand in hand with a rapid and lucrative expansion of the sector of functional foods and supplements containing these bacteria.…”

Section: Introductionmentioning

confidence: 99%

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

et al. 2021

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Probiotics are live microorganisms that confer health benefits on the host. However, in recent years, several concerns on their use have been raised. In particular, industrial processing and storage of probiotic products are still technological challenges as these could severely impair cell viability. On the other hand, safety of live microorganisms should be taken into account, especially when administered to vulnerable people, such as the elderly and immunodeficient individuals. These drawbacks have enhanced the interest toward new products based on non-viable probiotics such as paraprobiotics and postbiotics. In particular, paraprobiotics, defined as “inactivated microbial cells (non-viable) that confer a health benefit to the consumer,” hold the ability to regulate the adaptive and innate immune systems, exhibit anti-inflammatory, antiproliferative and antioxidant properties and exert antagonistic effect against pathogens. Moreover, paraprobiotics can exhibit enhanced safety, assure technological and practical benefits and can also be used in products suitable for people with weak immunity and the elderly. These features offer an important opportunity to prompt the market with novel functional foods or nutraceuticals that are safer and more stable. This review provides an overview of central issues on paraprobiotics and highlights the urgent need for further studies aimed at assessing safety and efficacy of these products and their mechanisms of action in order to support decisions of regulatory authorities. Finally, a definition is proposed that unambiguously distinguishes paraprobiotics from postbiotics.

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Section: Introductionmentioning

confidence: 99%

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

et al. 2021

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“…Scientific evidence demonstrating its positive health effects has however been inconclusive [ 2 ]. Because probiotics might be beneficial to individuals with specific health conditions as opposed to the general population, some regulatory agencies like the European Food Safety Authority (EFSA) have ruled against manufacturers displaying claims about the health benefits on probiotic product labels [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Instead, the probiotics industry is predicted to grow from $35.6bn in 2015 to $64.6bn by 2023 [ 5 – 8 ]. In the UK, Google searchers for the term “probiotic” have doubled over the past five years [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Themes, communities and influencers of online probiotics chatter: A retrospective analysis from 2009-2017

et al. 2021

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We build on recent examinations questioning the quality of online information about probiotic products by studying the themes of content, detecting virtual communities and identifying key influencers in social media using data science techniques. We conducted topic modelling (n = 36,715 tweets) and longitudinal social network analysis (n = 17,834 tweets) of probiotic chatter on Twitter from 2009–17. We used Latent Dirichlet Allocation (LDA) to build the topic models and network analysis tool Gephi for building yearly graphs. We identified the top 10 topics of probiotics-related communication on Twitter and a constant rise in communication activity. However the number of communities grew consistently to peak in 2014 before dipping and levelling off by 2017. While several probiotics industry actors appeared and disappeared during this period, the influence of one specific actor rose from a hub initially to an authority in the latter years. With multi-brand advertising and probiotics promotions mostly occupying the Twitter chatter, scientists, journalists, or policymakers exerted minimal influence in these communities. Consistent with previous research, we find that probiotics-related content on social media veers towards promotions and benefits. Probiotic industry actors maintain consistent presence on Twitter while transitioning from hubs to authorities over time; scientific entities assume an authoritative role without much engagement. The involvement of scientific, journalistic or regulatory stakeholders will help create a balanced informational environment surrounding probiotic products.

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“…Probiotics are living microbes that deliver health benefits to the host when ingested in adequate amounts by the FAO/WHO ( Chambers et al, 2019 ). The common probiotic strains mainly belong to the Lactobacillus , Leuconostoc , Pediococcus , and Bifidobacterium species and are widely used in many probiotic products ( O’Toole et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells

Lee¹,

Lim²,

Cheon³

et al. 2021

Food Sci Anim Resour

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Leuconostoc mesenteroides H40 (H40) was isolated from kimchi, and its probiotic properties and neuroprotective effect was evaluated in oxidatively stressed SH-SY5Y cells. H40 was stable in artificial gastric conditions and can be attached in HT-29 cells. In addition, H40 did not produce β-glucuronidase and showed resistant to several antibiotics. The conditioned medium (CM) was made using HT-29 cells refined with heat-killed probiotics (Probiotics-CM) and heated yogurts (Y-CM) to investigate the neuroprotective effect. Treatment with H40-CM not only increased cell viability but also significantly improved brain derived neurotropic factor ( BDNF ) expression and reduced the Bax/Bcl-2 ratio in oxidatively stress-induced SH-SY5Y cells. Besides, probiotic Y-CM significantly increased BDNF mRNA expression and decreased Bax/Bcl-2 ratio. The physicochemical properties of probiotic yogurt with H40 was not significantly different from the control yogurt. The viable cell counts of lactic acid bacteria in control and probiotic yogurt with H40 was 8.66 Log CFU/mL and 8.96 Log CFU/mL, respectively. Therefore, these results indicate that H40 can be used as prophylactic functional dairy food having neuroprotective effects.

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Translating probiotic science into practice

Cited by 6 publications

References 30 publications

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

Themes, communities and influencers of online probiotics chatter: A retrospective analysis from 2009-2017

Physicochemical Analysis of Yogurt Produced by Leuconostoc mesenteroides H40 and Its Effects on Oxidative Stress in Neuronal Cells

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