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Outline of Prebiotics, Probiotics and Synbiotics.
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A microbial pathogen is a potentially armed opportunist entity to colonize intestinal mucosa. They have phenomenal ability to evolve and adapt accordingly which further seizes signalling molecules and pathways of host to become pathogenic. In order to colonize mucosal layer, they need to cross the physicochemical barrier formed by intestinal epithe...
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Background:
Human milk oligosaccharides (HMO) could promote the growth of bifidobacteria, improving young children's health. In addition, fermentation of carbohydrates by bifidobacteria can result in the production of metabolites presenting an antivirulent activity against intestinal pathogens. Bovine milk oligosaccharides (BMO), structurally simi...
Citations
... In this context, an improvement in food preservation has been demonstrated by postbiotic metabolites such as γ-aminobutyric acid (GABA) and bacteriocin-like inhibitory substances (BLIS) produced by Lb. brevis C23 co-cultures in plant-based medium [94]. The advantages of using postbiotics over probiotic bacteria, from which they are produced, are: (1) clear chemical structure, extended shelf life (even up to 5 years), and safe dosing parameters [95], (2) greater stability and safety as their viability is not required for mass production or consumption [96], (3) greater resistance [97], (4) low-risk profile as they do not require the ingestion of billions of viable bacteria [98], (5) independence of their functionality from cell viability [99], (6) non-production with the strain in situ but incorporation into meals [100], (7) stability at different temperatures and pH ranges [101], and inability to transfer the antimicrobial resistance genes [41]. ...
Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter spp., Listeria monocytogenes, and fungi (Aspergillus, Fusarium). The addition of probiotic cultures (bacterial strains Lactobacillus and Bifidobacterium and the yeast Saccharomyces cerevisiae var. boulardii) to food contributes primarily to food enrichment and obtaining a functional product, but also to food preservation. Reducing the number of viable pathogenic microorganisms and eliminating or neutralizing their toxins in food is achieved by probiotic-produced antimicrobial substances such as organic acids (lactic acid, acetic acid, propionic acid, phenylacetic acid, and phenyllactic acid), fatty acids (linoleic acid, butyric acid, caproic acid, and caprylic acid), aromatic compounds (diacetyl, acetaldehyde, reuterin), hydrogen peroxide, cyclic dipeptides, bacteriocins, and salivabactin. This review summarizes the basic facts on microbial contamination and preservation of food and the potential of different probiotic strains and their metabolites (postbiotics), including the mechanisms of their antimicrobial action against various foodborne pathogens. Literature data on this topic over the last three decades was searched in the PubMed, Scopus, and Google Scholar databases, systematically presented, and critically discussed, with particular attention to the advantages and disadvantages of using probiotics and postbiotics as food biopreservatives.
... The mechanisms by which probiotics and prebiotics operate are intricate, diverse, and often specific to the strain or compound used. The International Scientific Association of Probiotics and Prebiotics (ISAPP) defined probiotics in 2014 as "living microorganisms that, when given in sufficient quantities, provide a positive effect on the health of the host" [31]. This definition slightly amended the one previously proposed by the FAO/WHO in 2001 [23] (Figure 3). ...
The gut microbiota establishes a mutually beneficial relationship with the host starting from birth, impacting diverse metabolic and immunological processes. Dysbiosis, characterized by an imbalance of microorganisms, is linked to numerous medical conditions, including gastrointestinal disorders, cardiovascular diseases, and autoimmune disorders. This imbalance promotes the proliferation of toxin-producing bacteria, disrupts the host’s equilibrium, and initiates inflammation. Genetic factors, dietary choices, and drug use can modify the gut microbiota. However, there is optimism. Several therapeutic approaches, such as probiotics, prebiotics, synbiotics, postbiotics, microbe-derived products, and microbial substrates, aim to alter the microbiome. This review thoroughly explores the therapeutic potential of these microbiota modulators, analysing recent studies to evaluate their efficacy and limitations. It underscores the promise of microbiota-based therapies for treating dysbiosis-related conditions. This article aims to ensure practitioners feel well-informed and up to date on the most influential methods in this evolving field by providing a comprehensive review of current research.
... Traditionally, probiotics based on live microorganisms are considered both beneficial and safe. Unfortunately, some microorganisms with known health benefits can cause opportunistic infections, increase the incidence of allergic sensitization and autoimmune disorders, produce microecological imbalance, modify gene expression, transfer antibioticresistant and virulent genes, cause disturbances in the integrity of the epigenome and genome, induce damage to chromosomal DNA, and activate signaling pathways associated with cancer and other chronic diseases [24]. ...
The study examines the integration of postbiotics in food products through the use of attenuated probiotics, specifically lactic acid bacteria (LAB) in bread. Postbiotics, non-viable microorganisms or their metabolites, offer health benefits similar to probiotics without the risks associated with live bacteria. This research evaluates the regulatory aspects and safety of LAB in sourdough bread production, highlighting their historical and significant use in Europe before 1997. The study includes microbial quantification and Next-Generation Sequencing (NGS) to identify LAB in traditional sourdough, comparing them with historical and current EFSA Qualified Presumption of Safety (QPS) lists. Findings show that the LAB present in sourdough have been extensively and safely used in bread making, supporting their classification as non-novel foods under EU regulations. The stability and consistency of LAB metabolites in sourdough bread are also confirmed, ensuring quality and safety in each batch. The study concludes that LAB in sourdough, when inactivated through bread-making processes, are not considered novel foods, aligning with historical, scientific, and regulatory evidence.
... Postbiotics are products (microbial cells or cellular factors that have been attenuated with or without metabolites) or metabolites produced by bacteria or liberated after bacterial lysis, which have a beneficial role in human health [117,118]. Gut bacteria secrete low-molecular-weight metabolites that regulate their growth, promote cell-to-cell communication, and protect against environmental stresses [119][120][121]. The Lactobacillus, Bacillus, Bifidobacterium, Faecalibacterium, and Streptococcus genera can produce postbiotics [122,123]. ...
Being overweight or obese can predispose people to chronic diseases and metabolic disorders such as cardiovascular illnesses, diabetes, Alzheimer’s disease, and cancer, which are costly public health problems and leading causes of mortality worldwide. Many people hope to solve this problem by using food supplements, as they can be self-prescribed, contain molecules of natural origin considered to be incapable of causing damage to health, and the only sacrifice they require is economic. The market offers supplements containing food plant-derived molecules (e.g., primary and secondary metabolites, vitamins, and fibers), microbes (probiotics), and microbial-derived fractions (postbiotics). They can control lipid and carbohydrate metabolism, reduce appetite (interacting with the central nervous system) and adipogenesis, influence intestinal microbiota activity, and increase energy expenditure. Unfortunately, the copious choice of products and different legislation on food supplements worldwide can confuse consumers. This review summarizes the activity and toxicity of dietary supplements for weight control to clarify their potentiality and adverse reactions. A lack of research regarding commercially available supplements has been noted. Supplements containing postbiotic moieties are of particular interest. They are easier to store and transport and are safe even for people with a deficient immune system.
... SCFAs also help in maintaining an optimum pH in the colonic lumen. Tomar et al. (2015) evaluated that pathogen inhibition and possible mechanisms of action are largely strain-specific, and the introduction of a new probiotic for its antimicrobial potential can also depend on its origin and place of isolation. The screening of antipathogenic activity of probiotics is typically based on the development of antimicrobial compounds verified by step-by-step in the initial in vitro studies and subsequent in vivo studies by animal models and final confirmatory confirmation by clinical studies seeking clear cyto-protection. ...
Functional foods generally contain health-promoting components beyond traditional nutrients. It can be an unmodified natural food; a food in which a component has been enhanced through special growing conditions, breeding or biotechnological means or a food to which a component has been added to provide benefits. The health benefits imparted by probiotics and prebiotics have been the emerging area of research considering the prevailing lifestyle. These also facilitate smooth functions of the intestinal environment. Most commonly used probiotic strains are Bifidobacterium, Lactobacilli, Saccharomyces boulardiiand Bacillus coagulans. Probiotics play a beneficial role in a variety of medical conditions, including diarrhoea, gastroenteritis, irritable bowel syndrome, inflammatory intestinal and hepatic diseases, immune function, allergies, failure-to-thrive, hyperlipidaemia, Helicobacter pylori-based infections etc. Prebiotics fermented substrates that exclusively stimulates microflora growth in the gastrointestinal tract and therefore improve hosts' health. Fructo-oligosaccharides, inulin, oligo-fructose, lactulose and galacto-oligosaccharides, are commonly used together with probiotics to improve the viability of probiotics. Present review focuses on the roles of probiotics and prebiotics on human health.
... SCFAs also help in maintaining an optimum pH in the colonic lumen. Tomar et al. (2015) evaluated that pathogen inhibition and possible mechanisms of action are largely strain-specific, and the introduction of a new probiotic for its antimicrobial potential can also depend on its origin and place of isolation. The screening of antipathogenic activity of probiotics is typically based on the development of antimicrobial compounds verified by step-by-step in the initial in vitro studies and subsequent in vivo studies by animal models and final confirmatory confirmation by clinical studies seeking clear cyto-protection. ...
Functional foods generally contain health-promoting components beyond traditional nutrients. It can be an unmodified natural food; a food in which a component has been enhanced through special growing conditions, breeding or biotechnological means or a food to which a component has been added to provide benefits. The health benefits imparted by probiotics and prebiotics have been the emerging area of research considering the prevailing lifestyle. These also facilitate smooth functions of the intestinal environment. Most commonly used probiotic strains are Bifidobacterium, Lactobacilli, Saccharomyces boulardiiand Bacillus coagulans. Probiotics play a beneficial role in a variety of medical conditions, including diarrhoea, gastroenteritis, irritable bowel syndrome, inflammatory intestinal and hepatic diseases, immune function, allergies, failure-to-thrive, hyperlipidaemia, Helicobacter pylori-based infections etc. Prebiotics fermented substrates that exclusively stimulates microflora growth in the gastrointestinal tract and therefore improve hosts' health. Fructo-oligosaccharides, inulin, oligo-fructose, lactulose and galacto-oligosaccharides, are commonly used together with probiotics to improve the viability of probiotics. Present review focuses on the roles of probiotics and prebiotics on human health.
... Gut bacteria influence several host physiological activities, including complex mutual interactions with the host immune system [41] and acquiring nutrients required for their growth from the host [42]. During their life cycle, bacteria secrete low-molecular-weight metabolites that are essential for controlling their own development, growth, and propagation, as well as for stimulating the growth of other useful organisms, promoting cell-to-cell communication, and protecting against environmental stresses [43][44][45]. Some of these soluble mediators may be produced by living bacteria or liberated after bacterial lysis into surroundings, offering further functional advantages by altering cellular activities and biochemical functions [42]. ...
Overweight and obesity are significant global public health concerns that are increasing in prevalence at an alarming rate. Numerous studies have demonstrated the benefits of probiotics against obesity. Postbiotics are the next generation of probiotics that include bacteria-free extracts and nonviable microorganisms that may be advantageous to the host and are being increasingly preferred over regular probiotics. However, the impact of postbiotics on obesity has not been thoroughly investigated. Therefore, the goal of this review is to gather in-depth data on the ability of postbiotics to combat obesity. Postbiotics have been reported to have significant potential in alleviating obesity. This review comprehensively discusses the anti-obesity effects of postbiotics in cellular, animal, and clinical studies. Postbiotics exert anti-obesity effects via multiple mechanisms, with the major mechanisms including increased energy expenditure, reduced adipogenesis and adipocyte differentiation, suppression of food intake, inhibition of lipid absorption, regulation of lipid metabolism, and regulation of gut dysbiosis. Future research should include further in-depth studies on strain identification, scale-up of postbiotics, identification of underlying mechanisms, and well-defined clinical studies. Postbiotics could be a promising dietary intervention for the prevention and management of obesity.
... Prebiotics, as important functional food ingredients, could be utilized by probiotic microbes in the intestine, thus increasing the number of beneficial microbes in the gut, improving the health status of the consumer, and reducing the risk of disease. Prebiotics have repeatedly been shown to regulate cholesterol levels, maintain hormonal balance, reduce anxiety, lower the risk of cardiovascular disease and obesity, improve digestion and gut health, increase immune efficacy, and lower inflammatory response and autoimmune reactions [5,[27][28][29]. Therefore, foods or supplements with prebiotic ingredients could improve the growth, survival, and propagation of endogenous live beneficial microbial cells [26]. ...
In recent years, the field of probiotics and postbiotics has attracted the attention of many. On the one hand, probiotics when administered in adequate amounts, confer a range of a health benefits on the host but concerns have been reported about the administration of live microorganism and its associated risks. On the other hand, postbiotics with desirable traits as inactivated microbial cells or cell fractions, could non-cytotoxically benefit the consumer when ingested in sufficient amounts. In this document authors have attempted to question and answer the protentional of postbiotic as safe alternatives to live probiotic microbes in functional foods, nutraceuticals, and pharmaceutical products.
... Organic acids and bacteriocins are produced by probiotics and synbiotics that can inhibit the growth of pathogens (Tomar et al., 2015;Markowiak andŚliżewska, 2017). In the infant SHIME, the pH is controlled to be between 6.0-6.2 and 6.0-6.5 for the proximal and distal colon vessels, respectively, which may have an effect on the ability of the organic acids to inhibit the growth of C. sakazakii. ...
... The results showed that the first addition of the LAB + VGOS slightly increased the species diversity of SHIME 3 compared to the control and LAB, which may be a factor in the decline of C. sakazakii in both treatment periods. The gut microbiota can compete with pathogenic bacteria for nutrients, thereby limiting growth (Kamada et al., 2013;Tomar et al., 2015), and it is possible that a more diverse environment can contain other bacteria which use the same nutrients as C. sakazakii. The production of metabolites may be a result of a higher species diversity after the LAB + VGOS treatment, as the VGOS may be an additional nutrient source that can be metabolized into antimicrobial metabolites (Martin et al., 2019). ...
Powdered infant formula (PIF) can be contaminated with Cronobacter sakazakii , which can cause severe illnesses in infants. Synbiotics, a combination of probiotics and prebiotics, could act as an alternative control measure for C. sakazakii contamination in PIF and within the infant gut, but synbiotics have not been well studied for their ability to inhibit C. sakazakii . Using a Simulator of the Human Intestinal Microbial Ecosystem (SHIME ® ) inoculated with infant fecal matter, we demonstrated that a potential synbiotic, consisting of six lactic acid bacteria (LAB) strains and Vivinal GOS, can inhibit the growth of C. sakazakii in an infant possibly through either the production of antimicrobial metabolites like acetate, increasing species diversity within the SHIME compartments to compete for nutrients or a combination of mechanisms. Using a triple SHIME set-up, i.e., three identical SHIME compartments, the first SHIME (SHIME 1) was designated as the control SHIME in the absence of a treatment, whereas SHIME 2 and 3 were the treated SHIME over 2, 1-week treatment periods. The addition of the potential synbiotic (LAB + VGOS) resulted in a significant decrease in C. sakazakii levels within 1 week ( p < 0.05), but in the absence of a treatment the significant decline took 2 weeks ( p < 0.05), and the LAB treatment did not decrease C. sakazakii levels ( p ≥ 0.05). The principal component analysis showed a distinction between metabolomic profiles for the control and LAB treatment, but similar profiles for the LAB + VGOS treatment. The addition of the potential synbiotic (LAB + VGOS) in the first treatment period slightly increased species diversity ( p ≥ 0.05) compared to the control and LAB, which may have had an effect on the survival of C. sakazakii throughout the treatment period. Our results also revealed that the relative abundance of Bifidobacterium was negatively correlated with Cronobacter when no treatments were added (ρ = −0.96; p < 0.05). These findings suggest that C. sakazakii could be inhibited by the native gut microbiota, and inhibition can be accelerated by the potential synbiotic treatment.
... Therefore, interest is shifting towards alternatives including the use of inactivated or subcellular components of probiotics with advantages over living probiotic cells. Thus, better safety parameters, longer shelf life and ease in production and industrial scale-up have been pointed out (Nataraj et al. 2020;Tomar et al. 2015). In this sense, new terms such as paraprobiotics and postbiotics have emerged, which imply that microbial viability is not an essential requirement for health benefits, providing a potential opportunity in the field of functional foods. ...
... Postbiotics include a wide range of compounds, such as short chain fatty acids (SCFAs), enzymes, peptides, teichoic acids, cell surface proteins, endo-and exo-polysaccharides and organic acids (Tsilingiri et al. 2012;Ang et al. 2020). Though less considered in aquaculture for now, human and veterinary uses of postbiotics have shown interesting properties, such as clear chemical structures, safety dose parameters and longer shelf life (Tomar et al. 2015). In addition, they have favourable absorption, metabolism, distribution and excretion abilities, which could indicate a high capacity to signal different organs and tissues in the host, inducing several biological responses. ...
The success of using probiotics is conditioned not only by the species of microorganism, but also by the dose administered and the method of administration. In aquaculture, adding probiotics to water makes them easier to administer, but the dilution effect may reduce the number of microorganisms that animals ingest. Probiotics may also be used to improve the chemical and microbiological characteristics of water. When administered in food, the microorganisms may be inactivated as they pass through the digestive tract. To avoid their inactivation, probiotics may be encapsulated in several materials. The durationAdministration, frequency, duration of treatment with probiotics as well as whether they are administered in one dose or in several pulses can also determine their effectiveness. Likewise, some strategies involve the use of several probiotics at the same time, having a synergistic effectSynergistic effect on the host. Finally, the effectiveness of probiotics should be evaluated if they are administered to feed as inactivated cells or if subcellular componentsSubcellular component of them are used.
