Prebiotics, Probiotics, Synbiotics and Its Importance in the Management of Diseases

Palai, Santwana; Derecho, Cecile Melisse P.; Kesh, Shyam Sundar; Egbuna, Chukwuebuka; Onyeike, Precious Chidinma

doi:10.1007/978-3-030-42319-3_10

Cited by 23 publications

(23 citation statements)

References 32 publications

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“…Increasing attention has been devoted to probiotic supplementation as a therapeutic adjuvant/alternative to improve oral health [ 34 ]. Probiotics are live organisms (usually bacteria) administered to provide health benefits in the prevention or clinical management of different diseases [ 35 , 36 ]. Probiotics have been traditionally accepted in the medical field as an adjuvant treatment of gastrointestinal disorders [ 37 ].…”

Section: Introductionmentioning

confidence: 99%

The Clinical, Microbiological, and Immunological Effects of Probiotic Supplementation on Prevention and Treatment of Periodontal Diseases: A Systematic Review and Meta-Analysis

et al. 2022

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(1) Background: Periodontal diseases are a global health concern. They are multi-stage, progressive inflammatory diseases triggered by the inflammation of the gums in response to periodontopathogens and may lead to the destruction of tooth-supporting structures, tooth loss, and systemic health problems. This systematic review and meta-analysis evaluated the effects of probiotic supplementation on the prevention and treatment of periodontal disease based on the assessment of clinical, microbiological, and immunological outcomes. (2) Methods: This study was registered under PROSPERO (CRD42021249120). Six databases were searched: PubMed, MEDLINE, EMBASE, CINAHL, Web of Science, and Dentistry and Oral Science Source. The meta-analysis assessed the effects of probiotic supplementation on the prevention and treatment of periodontal diseases and reported them using Hedge’s g standardized mean difference (SMD). (3) Results: Of the 1883 articles initially identified, 64 randomized clinical trials were included in this study. The results of this meta-analysis indicated statistically significant improvements after probiotic supplementation in the majority of the clinical outcomes in periodontal disease patients, including the plaque index (SMD = 0.0.557, 95% CI: 0.228, 0.885), gingival index, SMD = 0.920, 95% CI: 0.426, 1.414), probing pocket depth (SMD = 0.578, 95% CI: 0.365, 0.790), clinical attachment level (SMD = 0.413, 95% CI: 0.262, 0.563), bleeding on probing (SMD = 0. 841, 95% CI: 0.479, 1.20), gingival crevicular fluid volume (SMD = 0.568, 95% CI: 0.235, 0.902), reduction in the subgingival periodontopathogen count of P. gingivalis (SMD = 0.402, 95% CI: 0.120, 0.685), F. nucleatum (SMD = 0.392, 95% CI: 0.127, 0.658), and T. forsythia (SMD = 0.341, 95% CI: 0.050, 0.633), and immunological markers MMP-8 (SMD = 0.819, 95% CI: 0.417, 1.221) and IL-6 (SMD = 0.361, 95% CI: 0.079, 0.644). (4) Conclusions: The results of this study suggest that probiotic supplementation improves clinical parameters, and reduces the periodontopathogen load and pro-inflammatory markers in periodontal disease patients. However, we were unable to assess the preventive role of probiotic supplementation due to the paucity of studies. Further clinical studies are needed to determine the efficacy of probiotic supplementation in the prevention of periodontal diseases.

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Section: Introductionmentioning

confidence: 99%

The Clinical, Microbiological, and Immunological Effects of Probiotic Supplementation on Prevention and Treatment of Periodontal Diseases: A Systematic Review and Meta-Analysis

et al. 2022

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“…Encapsulation to maintain flavor or prevent undesired organoleptic properties without losing functionality is one of the most mentioned reasons to encapsulate ingredients. Also, living cells such as probiotic bacteria are more often encapsulated before being applied in products 3 . Microcapsules should protect these species from harsh conditions in the products but also during transit of the gastrointestinal tract 4,5 before reaching their site of action in the large intestine.…”

Section: Introductionmentioning

confidence: 99%

“…Also, living cells such as probiotic bacteria are more often encapsulated before being applied in products. 3 Microcapsules should protect these species not only from harsh conditions in the products, but also during transit through the gastrointestinal tract 4,5 before reaching their site of action in the large intestine.…”

Section: Introductionmentioning

confidence: 99%

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

et al. 2022

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“…The World Health Organization has developed certain standards for the use of yoghurt internationally [1]. Many studies have used probiotic or health bacteria from yoghurt cultures [2][3]. The role of probiotics on gut flora and as primary immune system has been widely studied.…”

Section: Introductionmentioning

confidence: 99%

“…The level of this enzyme increases in humans due to ingesting yoghurt. Yoghurt contains live and active bacterial cultures [2,4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

Mukhtar

2022

IJNFS

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased after storage in both types of yoghurts. Similarly, moisture, Ash, fat, protein and acidity were significantly increased after storage in both types of yoghurts. The pH values were significantly decreased during storage. Fruit curd was highly acidified rather than fruit yoghurts. The total viable count was also highly significant in both types of yoghurt during storage. High bacterial activity was found in fruit curd than in fruit yoghurt. Lactobacilli were identified in all fruit curd than in fruit yoghurt thermophilic bacteria were also detected.

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Prebiotics, Probiotics, Synbiotics and Its Importance in the Management of Diseases

Cited by 23 publications

References 32 publications

The Clinical, Microbiological, and Immunological Effects of Probiotic Supplementation on Prevention and Treatment of Periodontal Diseases: A Systematic Review and Meta-Analysis

The Clinical, Microbiological, and Immunological Effects of Probiotic Supplementation on Prevention and Treatment of Periodontal Diseases: A Systematic Review and Meta-Analysis

Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

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