Special Issue “Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety”

Ayyash, Mutamed; Liu, Shao-Quan

doi:10.3390/microorganisms11051218

Cited by 3 publications

(1 citation statement)

References 12 publications

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“…The growing interest in probiotics is directly linked to the rapid and profitable expansion of the development of foods containing these microorganisms. These food components offer a series of health benefits and positively affect the intestinal microbiota [19,23].…”

Section: Functional Foodsmentioning

confidence: 99%

Functional Cheeses: Updates on Probiotic Preservation Methods

Araujo,

de Jesus,

Sandes

et al. 2023

Fermentation

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The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in adequate quantities, can promote a health benefit for consumers. Probiotic dairy products, especially cheese, are the most appreciated and have been produced to possess the properties that favor the viability of these microorganisms after passing through the gastrointestinal tract. They provide benefits such as antibacterial activity, prevention of cancer and cardiovascular diseases, anti-obesity effects, anti-diabetic effects, improved immune systems, and prodiseases, among others. Despite cheeses being a viable matrix for the survival of these probiotics, the development and adoption of technologies with the aim of increasing the viability of probiotic bacteria are necessary, which presents a research trend to be increasingly explored, as well as studies about the complex mechanisms of health benefits resulting from the actions of probiotics. Thus, this review aims to address the most recent innovations regarding the incorporation of probiotics in cheeses and their functional potential.

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Section: Functional Foodsmentioning

confidence: 99%

Functional Cheeses: Updates on Probiotic Preservation Methods

Araujo,

de Jesus,

Sandes

et al. 2023

Fermentation

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Effect of activated and inactivated Saccharomyces cerevisiae as alternative to antibiotic growth promoter on the performance and health of broilers infected with Clostridium perfringens

Al-Baadani,

Alharthi,

Abbas

et al. 2024

Italian Journal of Animal Science

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The Gut–Heart Axis: Effects of Intestinal Microbiome Modulation on Cardiovascular Disease—Ready for Therapeutic Interventions?

Sagmeister,

Matter,

Stähli

et al. 2024

IJMS

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Recent reports demonstrate an association between distinct bacteria or bacteria-derived metabolites originating from the gut microbiome and the onset or progression of cardiovascular disease (CVD). This raises the opportunity to modulate the gut microbiome to prevent or treat CVD. To investigate whether intestinal microbiome modulation can prevent or treat CVD, this systematic literature review includes all randomized clinical trials on microbiome modulation and its effects on CVD risk published between August 2018 and August 2023. Within this review, we report the modulation of the gut microbiome by a variety of interventions and their effects on CVD, focusing on cardiovascular risk factors and risk markers of CVD. Beneficial effects were observed upon lifestyle intervention and probiotics use. The most promising diets for reducing risk factors of CVD were the Mediterranean diet, high-fiber diets, polyphenol-rich diets, and diets containing polyunsaturated fatty acids. Among drug interventions, only empagliflozin showed beneficial effects on CVD risk factors. Many dietary interventions were less conclusive because of the heterogeneity of study populations, small sample sizes, and short intervention windows or follow-up. Diet, lifestyle, probiotics, or drug interventions can modulate the gut microbiome and decrease risk markers or risk factors related to CVD. Yet, their effects on clinical endpoints remain to be determined.

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Special Issue “Probiotics, Prebiotics and Functional Foods: Health Benefits and Biosafety”

Abstract: Probiotics, prebiotics, and functional foods are buzzwords in the food industry for good reasons [...]

Cited by 3 publications

References 12 publications

Functional Cheeses: Updates on Probiotic Preservation Methods

Functional Cheeses: Updates on Probiotic Preservation Methods

Effect of activated and inactivated Saccharomyces cerevisiae as alternative to antibiotic growth promoter on the performance and health of broilers infected with Clostridium perfringens

The Gut–Heart Axis: Effects of Intestinal Microbiome Modulation on Cardiovascular Disease—Ready for Therapeutic Interventions?

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