The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review

Cheng, Dan; Song, Jing‐Zheng; Xie, Meizhen; Song, Danfeng

doi:10.1016/j.tifs.2019.07.044

Cited by 40 publications

(18 citation statements)

References 140 publications

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“…The gut microbiota is composed of mainly bacteria while viruses, fungi and protozoans also exist (Thursby and Juge 2017). Various research has undoubtedly shown gut microbiota closely interact with host physiology instead of just bystanders (Cheng et al 2019). For instance, disordered gut microbiota in terms of decreased microbial richness, diversity, evenness and increased Firmicutes/Bacteroidetes ratio may lead to various diseases.…”

Section: Introductionmentioning

confidence: 99%

A review of a potential and promising probiotic candidate— Akkermansia muciniphila

Cheng¹,

Xie

2020

J Appl Microbiol

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Section: Introductionmentioning

confidence: 99%

A review of a potential and promising probiotic candidate— Akkermansia muciniphila

Cheng¹,

Xie

2020

J Appl Microbiol

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“…Currently, it is well known that the live probiotics, which include many LAB strains, provide many health benefits due to their continuous consumption and colonization of the gut microbiota (Cheng, Song, Xie, & Song, 2019); however, these microorganisms may change the physicochemical, microbiological, and sensory characteristics of the inoculated food. Some advantages of the addition of the probiotics to the foods are their interaction with pathogenic bacteria, because the probiotics may reduce the growth of pathogens by competition for nutrients or by secreting antimicrobial substances (Mousavi Khaneghah et al., 2020).…”

Section: Definition Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

196

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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“…In the context of a substantial market of snack food industry, the Chinese yam leisure food with certain healthcare functions will have strong market competitiveness. The health benefits of probiotics to humans have been well documented (Cheng et al, 2019). Scholars have tried to produce healthy leisure foods by adding probiotics to meet consumers’ demands for health (Aragón‐Rojas et al., 2020; Zhang et al., 2019), providing intestinal protection for people with unhealthy eating habits.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

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A novel infrared‐assisted spouted bed drying (IRSBD) was adopted in this work to produce probiotics enriched Chinese yam snacks with high quality. The effects of drying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19, 22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storage stability and physical‐chemical qualities of yam snacks were studied. Results showed that the higher drying temperature and higher airflow speed were beneficial to shorten the drying time. Drying conditions had great effects on the polysaccharide yield, color, sensory quality, and storage stability of dried yams. Based on weighted comprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained. The optimal drying parameters for probiotics enriched Chinese yams were drying temperature of 40°C and airflow speed of 22 m/s. Under this condition, the probiotics could remain above 1 × 106 CFU/g for 42 days. Practical applications The healthy snack foods enriched with probiotics can meet consumers’ health demands, providing intestinal protection for people. In order to keep probiotics active, freeze‐drying are generally used but with high cost. IRSBD is an innovative combined drying technology based on infrared drying (IRD) and spouted bed drying (SBD) to overcome the nonuniform infrared heating of IRD and enhance the thermal efficiency of SBD. It was employed to dehydrate probiotics enriched Chinese yam, the products with best quality and storage stability were achieved under conditions that drying temperature of 40°C and airflow speed of 22 m/s. IRSBD provides a potential method for producing dried and probiotics enriched fruit and vegetable snacks with high‐quality.

show abstract

The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review

Cited by 40 publications

References 140 publications

A review of a potential and promising probiotic candidate— Akkermansia muciniphila

A review of a potential and promising probiotic candidate— Akkermansia muciniphila

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

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