Scientific evidence for health effects attributed to the consumption of probiotics and prebiotics: an update for current perspectives and future challenges

Abstract

Probiotics and prebiotics, mainly commercialised as food ingredients and also as supplements, are considered highly profitable niche markets. However, in recent years, the food industry has suffered from a series of health claim restrictions on probiotics and prebiotics in many parts of the world, including those made by the European Food Safety Authority. Therefore, we reviewed the core benefits of probiotic and prebiotic consumption on health. A number of studies have examined the prevention and/or management of intestinal infections, respiratory tract infections, CVD, osteoporosis, urogenital infections, cavities, periodontal disease and halitosis, allergic reactions, inflammatory bowel disease and irritable bowel syndrome and Helicobacter pylori gastric infections. In fact, a deeper understanding of the mechanisms involved in human microbiota and immune system modulation by probiotics and prebiotics relies on continuous efforts to establish suitable biomarkers of health and diseases risk factors for the design of clinical trials required for health claim approval. In spite of the promising results, the performance of large, long-term, well-planned, well-aligned clinical studies is crucial to provide more reliability and a more solid basis for the outcomes achieved and to support the potential use of probiotics and prebiotics in clinical practice.

“Eat as If You Could Save the Planet and Win!” Sustainability Integration into Nutrition for Exercise and Sport

“…Preservation, including fermentation, will not only support nutrition programming, but could be applied at times of increased team stress when athletes’ immune function is more susceptible to illness. Locally, seasonally, and organically grown produce is more nutritious [175,179,180,188,228] and fermentation (e.g., pre- and probiotics) may add immune [229,230] support in times when athletes need it. Check with local University Extension offices for safe guidelines on canning and fermentation.…”

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

“…The most frequently used types of probiotics are Lactobacillus and Bifidobacterium species [2]. Lactobacillus rhamnosus GR-1 is bile-resistant and survives the passage through the gastrointestinal tract [3,4]. It has been found to relieve urogenital problems and urinary tract infections by colonizing intestinal and urogenital cells [5][6][7].…”

Probióticos associados ao tratamento das doenças periodontais: revisão de literatura

“…Além disso, os principais produtos comercializados parecem não cumprir com a quantidade adequada de agentes probióticos determinados e necessários para a observação de efeitos. De modo geral, os fatores para o cálculo da adequada concentração não são fáceis de serem determinados, bem como a frequência de utilização diária, o período de administração (antes, durante ou após as refeições) e o estabelecimento do veículo mais adequado não estão amplamente embasados na literatura 53 . O tempo de manutenção dos efeitos não ultrapassa 6 meses, portanto os resultados dessa terapia ocorrem em curto prazo 54 .…”