Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food

Tesfaye, Wendu; Suárez-Lepe, José Antonio; Loira, Iris; Palomero, Felipe; Morata, Antonio

doi:10.1016/b978-0-12-815504-2.00014-1

Cited by 17 publications

(10 citation statements)

References 264 publications

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“…On the other hand, fermented milk products are more common in the diets in Europe, North America, Middle East and North Africa ( Tamang et al, 2020 ). Thus, some products are found in Asian countries such as dadiah in Indonesia dahi in India and kumis in Mongolia ( Tesfaye, Suarez-Lepe, Loira, Palomero, & Morata, 2019 ). The fermented milk products involve a large diversity of microorganisms including bacteria, yeast and fungi ( Wouters, Ayad, Hugenholtz, & Smit, 2002 ).…”

Section: Fermented Foodsmentioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antiviral activity. Several probiotics strains demonstrated broad range of antiviral activities and different mechanisms of action. This article will review the diversity, health benefits, interaction with immune system and antiviral activity of fermented foods and their probiotics bacteria. In addition, the mechanisms of action will be reviewed to determine the broad range potential antiviral activity against the respiratory and alimentary tracts viruses. The probiotics bacteria and bioactive compounds in fermented foods demonstrated antiviral activities against respiratory and alimentary tracts viruses. The mechanism of action was reported to be due to the stimulation of the immune system function via enhancing natural killers cell toxicity, enhance the production of pro-inflammatory cytokines, and increasing the cytotoxic of T lymphocytes (CD3 + , CD16 + , CD56 + ). However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.

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Section: Fermented Foodsmentioning

confidence: 99%

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

et al. 2021

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“…According to previous studies, higher fat content in milk has shown inhibitory effects for the fermentation of Bifidobacterium bifidum probiotic culture in yogurt preparation. Therefore, the customers are keen on the alternative options of non-dairy-based products to meet the benefits of probiotic cultures, possibly through the intake of fermented beverages without the use of milk [ 27 ].…”

Section: Non-dairy Probiotic Beverages For Health and Nutritionmentioning

confidence: 99%

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

Dahiya

Nigam

2022

Foods

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Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota. The functional beverages contain the substrates used for the preparation of product with a specific culture or a mixture of known strains used to perform the fermentation, hence these drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared using agriculturally sourced materials, the fermented substrates with their oligosaccharides and fiber content act as prebiotics. Both the components (probiotic strain/s and prebiotic substrate) exist in a synergistic relationship in the product and contribute to several benefits for nutrition and gut health. The preparation of such probiotic beverages has been studied using non-dairy-based materials, including fruits, vegetables, nuts, grains, and cassava, a staple diet source in many regions. The consumption of beverages prepared with the use of probiotics, which contain active microbial cells and their metabolites, contributes to the functional properties of beverages. In addition, the non-dairy probiotic products can be used by consumers of all groups and food cultures, including vegans and vegetarians, and particularly consumers with allergies to dairy-based products. The aim of this article is to present a review of published research highlighting specific probiotic strains, which have the potential to enhance sustainability of healthy GIT microbiota, used in the fermentation process for the preparation of non-dairy beverages.

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“…Table 2 discusses the various types of non-dairy probiotic products, and microorganisms involved in the production. Lactobacillus plantarum Bifidobacterium lactis Ravindran and RadhaiSri, 2020 [63] ; Asadzadeh et al 2021 [8] Wheat, millet, maize milk or flour Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus fermentum,, Lactobacillus coprophilus,, Leuconostoc reffinolactis, Leuconostoc mesenteroides, Lactobacillus brevis, Saccharomyces cerevisiae, Candida tropicalis, Candida glabrata, Geotrichum penicillatum, Geotrichum candidum Tesfaye et al, 2019 [75] Sorghum, ragi flour…”

Section: Types Of Non-dairy Probiotic Productsmentioning

confidence: 99%

Dairy and non-dairy based probiotics: A review

Syiemlieh¹,

Morya²

2022

Pharma Innovation

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Background: Functional foods such as probiotics have been known for their benefits to the human body owing to their potential links to health. Probiotics can be developed from various sources of bovine milk i.e. dairy based as well as from various non-dairy based sources such as fruits, vegetables, cereals and legumes. The purpose of the present review was therefore to gather information between the two sources of probiotics viz. dairy based and non-dairy based probiotics. Objectives: The comparative review comprised of the comparison of both the sources along with health benefits, limitations and regulations of probiotics, safety concerns and their future prospects. Materials and Methods: Most dairy and non-dairy based probiotics serve as a good source for the growth of beneficial microorganisms. Both categories of probiotics require certain strains which exert various health benefits like maintaining blood pressure, improving irritable bowel disease (IBD), oral health, urogenital health, and liver health and as antidepressant. However, for exerting such health benefits, the stability, viability and effectiveness of the probiotic is crucial as it depends upon the interaction of the live microorganisms and the food matrix. Results: The safety and regulatory claims of probiotics post a major concern in accordance to the perception of consumers to the products. Research Limitations: Probiotics need specific time, temperature, and pH for the growth and storage. Their cell viability is important and must maintain. Conclusion:The present paper gather information from various review papers for both the sources of probiotics.

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Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food

Cited by 17 publications

References 264 publications

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

Dairy and non-dairy based probiotics: A review

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