About Functional Foods: The Probiotics and Prebiotics State of Art

Ballini, Andrea; Charitos, Ioannis Alexandros; Cantore, Stefania; Topi, Skender; Bottalico, Lucrezia; Santacroce, Luigì

doi:10.3390/antibiotics12040635

Cited by 51 publications

(24 citation statements)

References 136 publications

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“…A randomized, double-blind, placebo-controlled study (RCT) showed that L. rhamnosus (1 × 10 9 CFU/1 billion) and Limosilactobacillus reuteri Lactobacillus reuteri (1 × 10 9 CFU/1 billion), when given orally at specific doses, can restore vaginal populations of Lactobacillus spp. after the use of antibiotics or after infections in 96%, compared to 53% of the control groups which prevent urethral infections [140][141][142][143]. A study of 324 females (139 patients with recurrent urinary tract infections and 185 patients without urinary tract infections) showed that a diet with fermented probiotic milk products more than three times per week was associated with a reduced risk of the reinfection relapse.…”

Section: The Role Of Probiotics As Adjuvants For the Eubiosis In The ...mentioning

confidence: 99%

An Overview of the Microbiota of the Human Urinary Tract in Health and Disease: Current Issues and Perspectives

Colella

Topi

Palmirotta

et al. 2023

Life

Self Cite

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This article is intended to deepen our knowledge to date regarding the functions of the resident microbiota/microbiome in the urinary system for human health and disease. First, we sought to report the general characteristics (composition and stability) of the normal urinary system microbiota in the different anatomical sites in relation to some factors such as the effect of age, gender and diet, analyzing in detail the functions and the composition of the microbiota in the light of current knowledge. Several pieces of evidence suggest the importance of preserving the micro-ecosystem of the urinary system, and in some cases their relationship with diseases is important for maintaining human health is well understood. The female and male reproductive microbiota have mainly been studied over the past decade. In the past, the arrest was thought to have taken place in a sterile environment. Microorganisms of the microbiota form biofilms, three-dimensional structures, that differ in the reproductive organs and interact with both gametes and the embryo as well as with maternal tissues. These biofilms from the reproductive system also interact with others, such as that of the gastrointestinal tract. Reduction in its diversity intestinal microbiota can disrupt estrogen metabolism and affect the reproductive microbiota. It is therefore understood that its quantitative and qualitative identification is important for microbiota, but also the study of the structures formed by the microorganisms. A dysbiosis with local or systemic causes can lead to serious diseases. The role of probiotics in maintaining microbial population harmony (eubiosis) and preventing certain pathologies of the urinary and reproductive system was also investigated. A negative variation in the qualitative and quantitative composition of certain strains of microorganisms (dysbiosis) due to local or systemic causes can even lead to serious diseases. The role of probiotics in maintaining the healthy balance of microorganism populations (eubiosis), and thus in the prevention of certain pathologies of the urinary and reproductive system, has also been studied.

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Section: The Role Of Probiotics As Adjuvants For the Eubiosis In The ...mentioning

confidence: 99%

An Overview of the Microbiota of the Human Urinary Tract in Health and Disease: Current Issues and Perspectives

Colella

Topi

Palmirotta

et al. 2023

Life

Self Cite

View full text Add to dashboard Cite

show abstract

“…UPFs could therefore be designed to promote the establishment of a healthy microbiome by stimulating the growth of beneficial bacteria and inhibiting the growth of detrimental bacteria. This goal could be achieved by controlling the composition of UPFs, especially by adding food components known to promote the establishment of a healthy microbiome, such as prebiotics, probiotics, or postbiotics (Ballini et al, 2023). Prebiotics are non-living edible substances that promote the growth of healthy bacteria in the colon, which includes substances like some oligosaccharides, dietary fibers, and phytochemicals (Ferreira et al, 2023).…”

Section: Microbiome Controlmentioning

confidence: 99%

“…Prebiotics are non-living edible substances that promote the growth of healthy bacteria in the colon, which includes substances like some oligosaccharides, dietary fibers, and phytochemicals (Ferreira et al, 2023). Probiotics are viable bacteria capable of colonizing the large intestine and providing health benefits when consumed in sufficient amounts (Ballini et al, 2023;Kerry et al, 2018). In contrast, postbiotics are non-viable bacteria that may provide health benefits when consumed because their constituents or metabolites are absorbed and utilized by the human body, or because they are metabolized and fermented by living beneficial bacteria in the colon (Ma et al, 2023).…”

Section: Microbiome Controlmentioning

confidence: 99%

Designing healthier and more sustainable ultraprocessed foods

McClements

2024

Comp Rev Food Sci Food Safe

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The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet‐related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.

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“…The demand for such products is robust, propelling the expansion of the ingredients and functional foods market. The segment predicted to be the most lucrative is the one centered around products designed to enhance intestinal functionality [6].…”

Section: Introductionmentioning

confidence: 99%

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

Pereira,

Piazentin,

da Silva

et al. 2023

Fermentation

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The number of people with dietary restrictions on dairy products has increased significantly due to lactose intolerance/allergy or adoption of vegan diets. Organic acid-producing probiotics have been used in fermented beverages, such as those based on soy, with good results. Such molecules have in fact been described for their role in sensory analyses and benefits to human health. Therefore, this study suggested the evaluation of an alternative soy extract-based beverage that could act as a functional food. For this purpose, products and biomass concentrations were monitored throughout soy extract fermentation through acidification kinetics and cell count. The effect of inulin on the growth of the probiotic strains Bifidobacterium longum and Lactobacillus acidophilus in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was evaluated (technical replicates). It was observed that the addition of inulin reduced the time of fermentation by L. acidophilus, while no statistically significant effect was observed in the post-acidification period. In B. longum fermentation, the process did not change in the presence of inulin, but there was a significant increase in viability and survival in the post-acidification period. Therefore, it can be concluded that the strains studied can be used in the formulation of soy-based drinks and that inulin positively influenced the viability of both probiotics in fermented drinks tested.

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About Functional Foods: The Probiotics and Prebiotics State of Art

Cited by 51 publications

References 136 publications

An Overview of the Microbiota of the Human Urinary Tract in Health and Disease: Current Issues and Perspectives

An Overview of the Microbiota of the Human Urinary Tract in Health and Disease: Current Issues and Perspectives

Designing healthier and more sustainable ultraprocessed foods

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

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