Probiotics: An emerging food supplement with health benefits

Holistic Evaluation of the Gut Microbiota through Data Envelopment Analysis: A Cross-Sectional Study

Background

The gut microbiome plays a crucial role in human health, but maintaining a healthy gut microbiome remains challenging. Current approaches often focus on individual components rather than providing a holistic assessment.

Objectives

To introduce and evaluate a novel approach using data envelopment analysis (DEA) for assessing gut microbiota efficiency and identifying potential targets for personalized interventions.

Methods

We conducted a cross-sectional analysis of 577 participants from the Kanagawa "ME-BYO" Prospective Cohort Study. Lifestyle factors and gut microbiota composition were assessed. DEA was employed to calculate an efficiency score for each participant, incorporating multiple inputs (lifestyle factors) and outputs (gut microbiotas). This score represents how efficiently an individual's lifestyle factors contribute to their gut microbiota composition. Tobit regression analysis was used to assess associations between efficiency scores and demographic and health-related factors.

Results

The mean efficiency score was 0.86, with 14.2% of participants classified as efficient. Efficiency scores showed positive correlations with alcohol intake and Faith's phylogenetic diversity. Tobit regression analysis revealed significant associations between efficiency scores and sex, fat intake, and yogurt consumption. DEA identified specific targets for improving gut microbiota composition in inefficient individuals.

Conclusions

This study demonstrates the potential of DEA as a tool for evaluating gut microbiota efficiency and providing personalized recommendations for microbiota optimization. This approach could lead to more effective strategies for optimizing gut health across diverse populations.

Safety Assessment and Evaluation of Probiotic Potential of Lactobacillus bulgaricus IDCC 3601 for Human Use

Lactic acid bacteria (LAB) are probiotic microorganisms widely used for their health benefits in the food industry. However, recent concerns regarding their safety have highlighted the need for comprehensive safety assessments. In this study, we aimed to evaluate the safety of L. bulgaricus IDCC 3601, isolated from homemade plain yogurt, via genomic, phenotypic, and toxicity-based analyses. L. bulgaricus IDCC 3601 possessed a single circular chromosome of 1,865,001 bp, with a GC content of 49.72%, and 1910 predicted coding sequences. No virulence or antibiotic resistance genes were detected. Although L. bulgaricus IDCC 3601 exhibited antibiotic resistance to gentamicin and kanamycin, this resistance is an intrinsic feature of this species. L. bulgaricus IDCC 3601 did not produce biogenic amines and did not exhibit hemolytic activity. Phenotypic analysis of enzyme activity and carbohydrate fermentation profiles revealed the metabolic features of L. bulgaricus IDCC 3601. Moreover, no deaths or abnormalities were observed in single-dose oral toxicity tests, suggesting that L. bulgaricus IDCC 3601 has no adverse effect on human health. Finally, L. bulgaricus IDCC 3601 inhibited the growth of potential carbapenem-resistant Enterobacteriaceae. Therefore, our results suggest that L. bulgaricus IDCC 3601 is a safe probiotic strain for human consumption.

Probiotics encapsulated gastroprotective cross-linked microgels: Enhanced viability under stressed conditions with dried apple carrier

In the current study, Lactobacillus acidophilus was encapsulated in sodium alginate and whey protein isolate, with the addition of antacids CaCO3 or Mg(OH)2. The obtained microgels were observed by scanning electron microscopy. Encapsulated and free probiotics were subjected to vitality assay under stressed conditions. Furthermore, dried apple snack was evaluated as a carrier for probiotics for 28 days. A significant (p ≤ .05) effect of antacid with an encapsulating agent was observed under different stressed conditions. During exposure to simulated gastrointestinal conditions, there were observations of 1.24 log CFU and 2.17 log CFU, with corresponding 0.93 log CFU and 2.63 log CFU decrease in the case of SA + CaCO3 and WPI + CaCO3 respectively. Likewise, high viability was observed under thermal and refrigerated conditions for probiotics encapsulated with SA + CaCO3. In conclusion, the results indicated that alginate microgels with CaCO3 are effective in prolonging the viability of probiotics under stressed conditions.

Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7

Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, Lactobacillus reuteri TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate combined with nano-crystalline starch (WPI-NCS) using the spray-drying technique to enhance the survivability and stability of probiotics under various adverse conditions. Spherical microcapsules were generated with this microencapsulation technique. In addition, the survival of L. reuteri TF-7 loaded in WPI-NCS microcapsules was significantly higher than WPI microcapsules and free cells after exposure to heat, pH, and simulated gastrointestinal conditions. During long-term storage at 4, 25, and 35 °C, WPI-NCS microcapsules could retain both survival and biological activity. These findings suggest that microcapsules fabricated from WPI-NCS provide the most robust efficiency for enhancing the survivability and stability of probiotics, in which their great potentials appropriate to develop as the cholesterol-lowering probiotic supplements.

Change of Serum Metabolome and Cecal Microflora in Broiler Chickens Supplemented With Grape Seed Extracts

Grape seed is rich in vitamin E, flavonoids, and proanthocyanidins and has the potential to be used as an antibiotic substitute in broilers. We investigated the effects of grape seed proanthocyanidin extract (GSPE) on growth performance, immune responses, cecal microflora, and serum metabolism in early stage broilers. Data indicated that GSPE improved broiler growth performance by strengthening antioxidant capacity, enhancing immune responses, and increasing cecal short chain fatty acids. 16S rRNA sequencing indicated that GSPE changed the predominant cecal microflora and induced the metabolism of amino acids, lipids, and carbohydrates. An UPLC-Q-TOF/MS-based metabolomics analysis identified 23 serum metabolites (mainly related to lipid, amino acid, and alkaloid) were extremely changed by GSPE treatment. The correlations between the changes of cecal microflora and serum metabolites in birds fed with GSPE were analyzed. Hence, GSPE potentially provides active ingredients that may be used as antibiotic substitute and reduces environmental pollution by grape by-products.

The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

The objective of this work was to explore the effect of two encapsulating polysaccharides (sodium alginate and carrageenan) on the viability of probiotic bacteria (L. acidophilus) in ice cream and under simulated gastrointestinal (GIT) conditions. For the purpose, probiotic cells were encapsulated in sodium alginate and carrageenan by an encapsulator using standard operating conditions. Ice cream was manufactured by adding free and microencapsulated probiotics. The survival of free and encapsulated probiotics was monitored over a period of 120 days at - 20 °C. Furthermore, the survival of free and encapsulated probiotic bacteria under the simulated GIT conditions was investigated. The results of the study showed that encapsulation significantly (p < 0.05) improved the cell survival of probiotics in ice cream compared to free cells (non-encapsulated). The viable cell count of probiotic bacteria in the free-state in ice cream was 9.97 log cfu/ml at 0 day that decreased to 6.12 log cfu/ml after 120 days. However, encapsulation improved the viability of the probiotics in the prepared ice cream and GIT. The cell count of probiotics encapsulated with sodium alginate and carrageenan was 9.91 log cfu/ml and 9.89 log cfu/ml respectively at 0 day that decreased to 8.74 log cfu/ml and 8.39 log cfu/ml respectively after 120 days. Similarly, during simulated gastrointestinal assay, the survival rate of encapsulated probiotic bacteria in simulated gastric solution and intestinal solutions was higher than that of free cells. In the case of encapsulated bacteria, only three log while for free cells seven log reduction was recorded. Sodium alginate microcapsules exhibited better release profile than carrageenan. Conclusively, the incorporation of encapsulated probiotics had a significant effect on quality parameters and sensorial characteristics of ice cream.

Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions

The core objective of the current study was to evaluate the effect of microencapsulation on the viability and stability of probiotic bacteria in yogurt and simulated gastrointestinal conditions. For this purpose, probiotic bacteria were encapsulated with sodium alginate and carrageenan by encapsulator. Yogurt was prepared with the incorporation of free and encapsulated probiotic bacteria and was analyzed for physicochemical, microbiological, and sensorial attributes. Encapsulation and storage exhibited a significant (p < .05) effect on different parameters of yogurt. An increasing trend in syneresis and acidity while a decreasing trend in viscosity, pH, viability, and stability were observed. The value of syneresis increased from 2.27 ± 0.17 to 2.9 ± 0.14 and acidity from 0.48 ± 0.04 to 0.64 ± 0.01 during 4 weeks of storage. The value of viscosity decreased from 3.68 ± 0.21 to 2.42 ± 0.09 and pH from 4.88 ± 0.31to 4.43 ± 0.36 during 28 days of storage. Unencapsulated (free) cells exhibited poor survival. The viable cell count of probiotic bacteria in the free-state in yogurt was 9.97 logs CFU/ml at zero-day that decreased to 6.12 log CFU/ml after 28 days. However, encapsulation improved the viability of the probiotics in the prepared yogurt and GIT. The cell count of probiotics encapsulated with sodium alginate and carrageenan was 9.91 logs CFU/ml and 9.89 logs CFU/ml, respectively, at zero-day that decreased to 8.74 logs CFU/ml and 8.39 log CFU/ml, respectively. Free cells (unencapsulated) showed very poor survival. Similarly, during in vitro gastrointestinal assay, the survival rate of encapsulated probiotic bacteria in simulated gastric solution and intestinal solutions was higher than that of free cells. In the case of encapsulated bacteria, only 3 logs while for free cells, 7 log reduction was recorded. Sodium alginate microcapsules exhibited better release profile than carrageenan. Conclusively, microencapsulation improved the survival of probiotic bacteria in carrier food as well as in simulated gastrointestinal condition.

Emergence of Traditionally Used Foods as Today’s Probioticslong Journey

Introduction:

Probiotic based food products have become very popular nowadays throughout the world. Due to the steep rise in scientific evidences pointing towards the positive health benefits to humans and animals; probiotic microorganisms are being manufactured by the food manufactures in a range of market products. As per today’s era, traditional foods are being anticipated as a delivery vehicle for probiotics and nutraceuticals. These traditional food products are supposed to alter the gut microbial composition, thus leading to improved gut health. Worldwide market of probiotics based food products is increasing exponentially due to the increased interest of consumers towards traditional home remedies.

Materials:

The traditional products with therapeutic value and having probiotic characteristics have been searched from various research and reviews article from Ayurveda texts (like Charak Samhita, Sushuruta Samhita, Bhavparkasha Nighantu etc.) and Internet sources such as Pubmed, Google Scholar, Scopus etc.

Results:

Though key research developments are going on in the field of probiotic microbes, the use of these in food and pharmaceuticals is a major challenge for both the industry and science sectors. This article summarizes traditionally used probiotics product along with market value, current status, associated health/nutritional claims and potential applications of probiotics for health care professionals and common man. Moreover, this manuscript has highlighted the use of traditional probiotics strain as today’s medicines.

Conclusion:

In light of ongoing market trends strengthened with presence of the strong scientific evidences for associating health benefits of these probiotic products, there is a need to conduct studies to designate their quality, safety and efficacy. Furthermore, scientific substantiation with supportive evidences of clinical trials is required to be carried out to use probiotics based traditional medical therapy in a safe and judicious manner.

Beneficial microbiota. Probiotics and pharmaceutical products in functional nutrition and medicine

The article is mainly devoted to such representatives of gut microbiota as lactic acid bacteria and bifidobacteria, with minor accent on less frequently used or new probiotic microorganisms. Positive effects in treatment and prevention of diseases by different microbial groups, their metabolites and mechanisms of action, management and market of probiotic products are considered.

Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product 'tunta'

Fermentation microorganisms, lactic acid bacteria (LAB) and yeast from 12 samples of tunta production chain were quantified, from the native potatoes used by the process fermentation of potatoes in the river up to the final product. During fermentation, the LAB population steadily increased from 3 to 4 to 8 log CFU/g during the first 8 days in the river and the yeast population increased from 2 to 3 to 3-4 log CFU/g. Overall, 115 LAB strains were isolated using a culture-dependent method. Molecular techniques and 16S rRNA gene sequencing enabled the identification of native species. In LAB isolates, members of the Lactobacillaceae (64%), Leuconostocaceae (9%) and Enterococcaceae (2%) families were identified. The most prevalent LAB species in the tunta production chain was Lactobacillus curvatus, followed by Leuconostoc mesenteroides and Lactobacillus sakei, Lactobacillus brevis and Enterococcus mundtii were also present. Only 13 LAB strains showed anti-listerial activity, and one of them, identified as En. mundtii DSM 4838^T [MG031213], produced antimicrobial compounds that were determined to be proteins after treatment with proteolytic enzymes. Based on these results, we suggest that traditional fermented product-derived LAB strains from specific environments could be selected and used for technological application to control pathogenic bacteria and naturally protect food from post-harvest deleterious microbiota.

Probiotics and nutraceuticals as a new frontier in obesity prevention and management

INTRODUCTION

The beneficial interaction between the microbiota and humans is how bacteria contained within the gut 'talk' to the immune system and in this landscape, probiotics and nutraceuticals play a major role. The study aims to determine whether probiotics plus nutraceuticals such as smectite or omega-3 are superior to probiotic alone on the monosodium glutamate (MSG) induced obesity model in rats.

METHODS

Totally, 75 rats divided into five groups were included (n = 15, in each). Rats in group I were intact. Newborn rats in groups II-V were injected with MSG. Group III (Symbiter) received 2.5 ml/kg of multiprobiotic "Symbiter" containing concentrated biomass of 14 probiotic bacteria genera. Groups IV (Symbiter-Omega) and V (Symbiter-Smectite) received a combination of probiotic biomass supplemented with flax and wheat germ oil (250 mg of each, concentration of omega-3 fatty acids 1-5%) or smectite gel (250 mg), respectively.

RESULTS

In all interventional groups, significant reductions of total body and visceral adipose tissue weight as compared to MSG-obesity were observed. However, the lowest prevalence of obesity was noted for Symbiter-Omega (20% vs 33.3% as compared to other interventional groups). Moreover, supplementation of probiotics with omega-3 lead to a more pronounced decrease in HOMA-IR (2.31 ± 0.13 vs 4.02 ± 0.33, p < 0.001) and elevation of adiponectin levels (5.67 ± 0.39 vs 2.61 ± 0.27, P < 0.001), compared to the obesity group.

CONCLUSION

Probiotics and nutraceuticals led to a significantly lower prevalence of obesity, reduction of insulin resistance, total and VAT weight. Our study demonstrated that supplementation of probiotics with omega-3 may have the most beneficial antiobesity properties.

Evaluation of Streptococcus thermophilus IFFI 6038 Microcapsules Prepared Using an Ultra-fine Particle Processing System

Microencapsulation technology has the potential to protect probiotics and to deliver them to the gut, and extrusion is one of the most commonly used methods. However, the rather large diameters of 1~5 mm produced tend to cause oral grittiness and result in low compliance. In this article, Streptococcus thermophilus IFFI 6038 (IFFI 6038) microcapsules were prepared using an ultra-fine particle processing system (UPPS) previously developed by this research group. IFFI 6038 suspension was pumped by a peristaltic pump to the feeding inlet nozzle and then dispersed into micro-droplets by a rotating disk, followed by solidification. Trehalose (16%) was used as a cryoprotectant to protect IFFI 6038 from damage by lyophilization used in the process. Alginate (3%) resulted in IFFI 6038 microcapsules with a median particle diameter (d ₅₀) of 29.32 ± 0.12 μm and a span value of 1.00 ± 0.02, indicating uniform particle size distribution. To evaluate the potential of microencapsulation in protecting IFFI 6038 from the gastric conditions, the viable counts of IFFI 6038 following incubation of IFFI 6038 microcapsules in simulated gastric juices for 120 min were determined and compared with those of free IFFI 6038. The stability of microencapsulated IFFI 6038 upon storage for 3 months at 4°C and 25°C, respectively, was also determined. The results showed that microcapsules prepared by UPPS protected IFFI 6038 from gastric conditions. The results from a rat diarrhea model showed that microcapsules prepared by the UPPS method were able to effectively improve the diarrhea conditions in rats.

Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink during incubation and refrigerated storage were investigated. It was found that the shortest fermentation time, greatest mean pH drop rate, and mean acidity increase rate were related to the 50:50/ABY treatment. 25:75/ABY and 25:75/MY treatments exhibited the highest viability of B. bifidum and/or L. acidophilus at the end of 21 days of refrigerated storage. The influence of the type of starter culture composition on the sensory properties of the final products was not significant. Based on microbial and sensory evaluations, using the 50:50 ratio with each type of culture composition was considered as the most suitable treatment.

Factors affecting viability of Bifidobacterium bifidum during spray drying

Background

There is substantial clinical data supporting the role of Bifidobacterium bifidum in human health particularly in benefiting the immune system and suppressing intestinal infections. Compared to the traditional lyophilization, spray-drying is an economical process for preparing large quantities of viable microorganisms. The technique offers high production rates and low operating costs but is not usually used for drying of substances prone to high temperature. The aim of this study was to establish the optimized environmental factors in spray drying of cultured bifidobacteria to obtain a viable and stable powder.

Methods

The experiments were designed to test variables such as inlet air temperature, air pressure and also maltodextrin content. The combined effect of these variables on survival rateand moisture content of bacterial powder was studied using a central composite design (CCD). Sub-lethal heat-adaptation of a B. bifidum strain which was previously adapted to acid-bile-NaCl led to much more resistance to high outlet temperature during spray drying. The resistant B. bifidum was supplemented with cost friendly permeate, sucrose, yeast extract and different amount of maltodextrin before it was fed into a Buchi B-191 mini spray-dryer.

Results

Second-order polynomials were established to identify the relationship between the responses andthe three variables. Results of verification experiments and predicted values from fitted correlations were in close agreement at 95% confidence interval. The optimal values of the variables for maximum survival and minimum moisture content of B. bifidum powder were as follows: inlet air temperature of 111.15°C, air pressure of 4.5 bar and maltodextrin concentration of 6%. Under optimum conditions, the maximum survival of 28.38% was achieved while moisture was maintained at 4.05%.

Conclusion

Viable and cost effective spray drying of Bifidobacterium bifidum could be achieved by cultivating heat and acid adapted strain into the culture media containing nutritional protective agents.

Effect of different calcium salts and methods for triggering gelation on the characteristics of microencapsulated Lactobacillus plantarum LIP-1

Probiotic Lactobacillus plantarum isolate LIP-1 was microencapsulated in milk protein matrices by means of rennet-induced gelation combined with an emulsification technique.

Commercial probiotic bacteria and prebiotic carbohydrates: a fundamental study on prebiotics uptake, antimicrobials production and inhibition of pathogens

BACKGROUND

Probiotics and prebiotics are among the most important functional food ingredients worldwide. The proven benefits of such ingredients to human health have encouraged the development of functional foods containing both probiotics and prebiotics. In this work, the production of antimicrobial compounds coupled to the uptake of commercial prebiotics by probiotic bacteria was investigated.

RESULTS

The probiotic bacteria studied were able to take up commercial prebiotic carbohydrates to the same or higher extent than that observed for lactose (control carbohydrate). The growth of probiotic bacteria was coupled to the production of antimicrobials such as short-chain fatty acids (SCFA), H2 O2 and bacteriocins. A higher production of antimicrobial compounds was recorded with Oligomate 55® compared with Regulact® and Frutafit® (3-5 and 10-115 times higher SCFA and H2 O2 production, respectively). The probiotic bacteria grown with Oligomate 55® also produced bacteriocins and other non-identified antimicrobial compounds. The antimicrobials produced by the probiotic bacteria inhibited up to 50% the growth of model pathogens such as Escherichia coli, Listeria innocua and Micrococcus luteus compared with control cultures.

CONCLUSIONS

The results here obtained are useful for the adequate selection of probiotic/prebiotics pairs and therefore in the development of efficient functional foods.

Metabolic profiling of potential probiotic or synbiotic cheeses by nuclear magnetic resonance (NMR) spectroscopy

To assess ripening of potential probiotic cheeses (containing either Lactobacillus casei -01 or Bifidobacterium lactis B94) or synbiotic cheeses with fructooligosaccharides (FOS) or a 50:50 mix of FOS/inulin, metabolic profiles have been obtained via classical biochemical analyses and by NMR spectroscopy. The addition of prebiotics to the cheeses resulted in lower proteolysis indices, especially in those synbiotic cheeses inoculated with B. lactis B94. Among synbiotic cheeses the combination of FOS and inulin resulted in an increase in lipolytic activity. The metabolic profiles of the cheeses analyzed by NMR spectroscopy, combined with multivariate statistics, allowed profiles to be distinguished by maturation time, added probiotic bacteria, or, in the case of B. lactis B94 cheese, added prebiotic. The NMR results are in agreement with the biochemical analyses and demonstrate the potential of NMR for the study of metabolic processes in probiotic/synbiotic food matrices.

Improving functional value of meat products

In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

Strategies for designing novel functional meat products

In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.