FOODS 18/11/21 Emerging Risks in Food: Probiotic Enterococci Pose a Threat to Public Health through the Food Chain. All articles published by MDPI are made immediately available worldwide under an open access license.
No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. Feature Papers represent the most advanced research with significant potential for high impact in the field. Feature Papers are submitted upon individual invitation or recommendation by the scientific editors and undergo peer review prior to publication. The Feature Paper can be either an original research article, a substantial novel research study that often involves several techniques or approaches, or a comprehensive review paper with concise and precise updates on the latest progress in the field that systematically reviews the most exciting advances in scientific literature.
FOODS 07/06/21 Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application. Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host.
Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. FOODS 29/05/21 Active Ingredients from Foods: Biochemical and Processing Aspects. MICROORGANISMS - Special Issue "Applications of Microorganisms in Food Industry" - Deadline for manuscript submissions: 31 August 2021.
Special Issue Editors Dr.
AFR. J. FOOD AGRIC. NUTR. DEV. - 2020 - The potential of Uapaca kirkiana fruit jam for the delivery of Lactobacillus rhamnosus yoba as a probiotic food. FOOD SCIENCE & NUTRITION 17/02/20 Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream. The demand for functional food is increasing across the world due to their therapeutic potential.
Owing to this increasing demand, the overall market share of the functional food is also increasing (Tripathi & Giri, 2014). The functional foods mend human health as well as native nutritional value. Incorporation of probiotics n different carrier foods is helpful in making functional food products. Probiotics are the living microorganism that give specific health benefits when taken in recommended amount (Hill et al., 2014). Journal of Dairy Science Volume 104, Issue 1, January 2021, Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. Abd El-Gawad et al., 2014 I.A.
Abd El-Gawad, E.M. El-Sayed, H.M. El-Zeini, S.A. Hafez, F.A. MICROORGANISMS 11/10/19 Enumeration of Escherichia coli in Probiotic Products. Probiotic products typically take the form of oral supplements or food-based products containing microorganisms, typically bacteria.
The number of bacteria present in a dose of probiotic can be several orders of magnitude lower than the label claims, and in some cases, undetectable. The objective of this study was to assess probiotic products containing Escherichia coli to verify manufacturer claims, which have not yet been independently assessed, regarding the number of viable E. coli per suggested dose. It was found that the products tested contained E. coli in numbers several orders of magnitude less than claimed, and when subjected to simulated stomach conditions, the number of viable E. coli was significantly reduced.
View Full-Text ►▼ Show Figures. World J Gastroenterol. 2013 March 14; 19(10): 1527–1540. Actual concept of "probiotics": Is it more functional to science or business? NUTRIENTS 13/07/19 Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. 5.1.
Selection of Probiotics The selection and characterization of new species (e.g., Lactobacillus, Bifidobacterium, Propionibacterium, Faecalibacterium) constitutes a major field of research with respect to the selection of probiotics. The criteria for a strain to be characterized as a probiotic either for food or nutraceutical applications are constantly evolving and developing.
These criteria can be roughly divided in four distinct categories: 1. technological, 2. safety, 3. functional and 4. physiological characteristics [60,86,87,88]. Viability during food processing and/or storage and survival after the passage in the upper intestinal transit along with the ability to exert health benefits to the host constitute the most important criteria for the probiotic selection. Following an exposure to acidic conditions, B. longum presented an enhanced survival when compared to B. infantis, B. adolescentis and B. bifidum . 5.2. 5.3. NATURE 09/08/19 Probiotics and prebiotics in intestinal health and disease: from biology to the clinic. NATURE 06/05/19 The pros, cons, and many unknowns of probiotics. MICROORGANISMS 11/04/19 Probiotics: If It Does Not Help It Does Not Do Any Harm. Really? The present review cannot be completed without an update on probiotic safety.
The food and drug administration consider some probiotics, as GRAS, when added to food , especially when intended to impact taste, aroma, or nutritional value [74,189]. However, most of the reviews, analyzing the safety of probiotics highlight the issue of a lack of structural classification and a wide generalization of conclusions that is limited by imprecise, inconsistent, and incomplete reporting intermingled with variations in strains used, dosages, regimes of administration, experimental designs, and the participating populations [74,148,149,167]. Many contrast the differences that exist between the long history of the large consumption of “safe” probiotics compared to the scarcity of scientific proof for their safety [74,149,167]. LWT - Food Science and Technology Volume 68, May 2016, Consumers' attention to functional food labels: Insights from eye-tracking and change detection in a case study with probiotic milk.
JOURNAL OF CELLULAR PHYSIOLOGY 25/03/19 Importance of probiotics in the prevention and treatment of colorectal cancer. Colorectal cancer (CRC) remains one of the most common and deadly cancers.
Intestinal gut microflora is important to maintain and contributes to several intestinal functions, including the development of the mucosal immune system, absorption of complex macromolecules, synthesis of amino acids/vitamins and the protection against pathogenic microorganisms. It is well known that the gut microbiota changes or dysbiosis may have an essential impact in the initiation and promotion of chronic inflammatory pathways and also have a profound different genetic and epigenetic alterations leading to dysplasia, clonal expansion, and malignant transformation. Probiotic bacteria has antitumor activity with various mechanisms such as nonspecific physiological and immunological mechanisms.
JOURNAL OF APPLIED PHARMACEUTICAL SCIENCE - OCT 2018 - Role of Microbial Flora and Probiotics in Host Immune Homeostasis. J. Appl. Oral Sci. May 14, 2018 Effects of a food enriched with probiotics on Streptococcus mutans and Lactobacillus spp. salivary counts in preschool children: a cluster randomized trial. INTECH 14/03/18 Probiotics and Its Relationship with the Cardiovascular System. 2.
FRONT. MICROBIOL. 21/05/19 Emerging Health Concepts in the Probiotics Field: Streamlining the Definitions. Introduction The concept of traditional probiotics was initially based on the observations of Elie Metchnikoff in 1907. He thus suggested that the regular consumption of fermented dairy products with lactic acid bacteria (LAB), such as yogurt, was associated with enhanced health and longevity in elderly Bulgarian people. INTECH - FEV 2012 - Dried Probiotics for Use in Functional Food Applications.
INTECH 22/02/13 Food Industrial Processes - Methods and Equipment - Dried Probiotics for Use in Functional Food Applications. Open access peer-reviewed Edited Volume Methods and Equipment The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats! This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health and are aggravated by the disastrous, extreme climatic events such as ... The global food industry has the largest number of demanding and knowledgeable consumers: the world population of seven billion inhabitants, since every person eats!
Food Research International Volume 44, Issue 10, December 2011, Meat as a functional food with special reference to probiotic sausages. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 09/05/19 Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes. Introduction Currently, the worldwide production of non‐bovine milk reaches 133 million tons per year, accounting for more than 17% of all milk production.
Of this, 13.5% is goat milk output, which is considered one of the major contributors to non‐bovine milk production (Nuñe & de Renobales, 2016; Ranadheera, Naumovski, & Ajlouni, 2018). The existing world herd of goats is estimated at approximately 780 million, and approximately 12.2 million metric tons of goat milk is produced annually. This production corresponds to approximately 2% of all world production by the dairy industry. Clinical Microbiology Newsletter Volume 40, Issue 12, 15 June 2018, Efficacy of Probiotics in Prevention and Treatment of Infectious Diseases. Braz. J. Pharm. Sci. July 26, 2018 Effect of probiotics on giardiasis. Where are we? BMC GASTROENTEROLOGY 06/08/18 A practical guide for probiotics applied to the case of antibiotic-associated diarrhea in The Netherlands.
BMC 17/12/18 Why parents are skeptical about using probiotics preventively for small children: a Danish qualitative study. Three major findings emerge from the four-stage analytical process we followed: a) naturalness appears to be a guiding principle in parental choices about what their children consume in general; b) parents are skeptical about the pharmaceutical industry, although they also accept that it promotes beneficial health effects; c) parents perceive probiotics as both natural and unnatural, and this duality makes it hard for them to evaluate the risks associated with probiotics. Naturalness as a guiding principle in a world of risky products Many of the interviewees resisted probiotics for their children. This resistance was connected with their perceptions of healthy childhood and the way the product fitted into these perceptions. IP1 is a mother of two. She explains why, over a short period, she gave probiotics to her youngest as treatment, but would not consider using it preventively: IP1: We did this (used probiotics) only because she had stomach ache.
Interviewer: No, why not? AFRICAN JOURNAL OF FOOD SCIENCE - SEPT 2018 - Isolation and identification of probiotic Lactobacillus species from traditional drink kunun-zaki fortified with paddy rice and sweet potatoes. ACADEMIC JOURNALS 31/10/18 Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum. Abstract The provision of cheap, balanced and adequate nutritional composition for growing infants is a major challenge in Africa. Most weaning foods are usually cereal-based gruels fermented by lactic acid bacteria (LAB). Institutional Repository of Indian National Agricultural Research System - 2012 - Thèse en ligne: EFFECT OF CO-ENCAPSULATION OF CERTAIN PROBIOTICS WITH PREBIOTICS ON THE VIABILITY IN DAHI AND PASTEURISED FLAVOURED MILK DURING REFRIGERATED STORAGE. S Afr Fam Pract - 2012 - The use of prebiotics and probiotics in infant formula.
Procedia Chemistry Volume 10, 2014, Microbiological Quality Control of Probiotic Products. Norwegian Scientific Committee for Food Safety - 2014 - Assessment of probiotics in infant formula and cereal based baby foods containing Bifidobacterium lactis Bb12 – update 2014. Opinion of the Panel on biological hazards of the Norwegian Scientific Com. Journal of Functional Foods Volume 9, July 2014, Probiotic functional foods: Survival of probiotics during processing and storage.
UNIVERSITY OF WOLVERHAMPTON - 2011 - New polymer research could boost probiotics industry. PARLEMENT EUROPEEN - Réponse à question E-001916-18 Probiotic food and food supplements. JOURNAL OF FOOD QUALITY - SEPT 2016 - Antimicrobial Activities of Probiotic Yogurts Flavored with Peppermint, Basil, and Zataria against Escherichia coli and Listeria monocytogenes. S Afr Fam Pract - 2012 - The use of prebiotics and probiotics in infant formula. Norwegian Scientific Committee for Food Safety - 2014 - Assessment of probiotics in infant formula and cereal based baby foods containing Bifidobacterium lactis Bb12 – update 2014. Opinion of the Panel on biological hazards of the Norwegian Scientific Com.
Ciênc. saúde coletiva vol.22 no.2 Rio de Janeiro Feb. 2017 Improvement the nutritional status of pre-school children following intervention with a supplement containing iron, zinc, copper, vitamin A, vitamin C and prebiotic. References. Genes Nutr. 2011 Aug; 6(3): 209–240. Intestinal microbiota in human health and disease: the impact of probiotics. FRONTIERS IN MICROBIOLOGY 14/09/17 Emerging trends in “Smart Probiotics”: functional consideration for the development of novel health and industrial applications. 1Center for Microbial Ecology and Technology (CMET), Ghent University, Belgium. PARLEMENT EUROPEEN - Réponse à question E-004201-17 Use of the term ‘probiotic’ and nutrition claims.
In many Member States, the term ‘probiotic’ is widely understood as indicating a category of products. ABCD, arq. bras. cir. dig. vol.29 no.4 São Paulo Oct./Dec. 2016 TECHNOLOGICAL INFORMATION REGARDING PREBIOTICS AND PROBIOTICS NUTRITION VERSUS THE PATENT REGISTERS: WHAT IS NEW? Review Article José Maciel Caldas dos REIS1 Maurício Fortuna PINHEIRO1 André Takashi OTI1 Denilson José Silva FEITOSA-JUNIOR1 Mauro de Souza PANTOJA1 Rui Sérgio Monteiro BARROS1. 8TH WORLD CONGRESS OF VETERINARY DERMATOLOGY - OCT 2016 - Au sommaire notamment: Probiotics, Prebiotics – How do they work and when do we use them? Food Science and Technology 07/06/16 Fruit salad as a new vehicle for probiotic bacteria.
Nutrients 2017, 9(4), 400; Mismatch between Probiotic Benefits in Trials versus Food Products. 1. UNIVERSITY OF OXFORD 18/11/15 £1.8m funding for probiotics research. Food Science and Human Wellness Volume 4, Issue 2, June 2015, New perspectives on probiotics in health and disease. Brain, Behavior, and Immunity Volume 48, August 2015, A randomized controlled trial to test the effect of multispecies probiotics on cognitive reactivity to sad mood ☆ BRITISH JOURNAL OF NUTRITION - DEC 2015 - Probiotics: a proactive approach to health. A symposium report. Clinical Microbiology and Infection Volume 19, Issue 4, April 2013, Overview of differences between microbial feed additives and probiotics for food regarding regulation, growth promotion effects and health properties and consequences for extrapolation of.
Nutrition Journal (2015) 14:16 A review of the systematic review process and its applicability for use in evaluating evidence for health claims on probiotic foods in the European Union. BMC 23/10/14 Application of evidence on probiotics, prebiotics and synbiotics by food industry: a descriptive study. BRITISH JOURNAL OF NUTRITION - DEC 2015 - Probiotics: a proactive approach to health. A symposium report. Nutrition Journal (2015) 14:16 A review of the systematic review process and its applicability for use in evaluating evidence for health claims on probiotic foods in the European Union. Clinical Microbiology and Infection Volume 19, Issue 4, April 2013, Overview of differences between microbial feed additives and probiotics for food regarding regulation, growth promotion effects and health properties and consequences for extrapolation of. BMC 23/10/14 Application of evidence on probiotics, prebiotics and synbiotics by food industry: a descriptive study.
International Food Research Journal 21(3): 965-972 (2014) Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hamburger. Altern Integ Med - 2013 - Probiotics for Human and Poultry Use in the Control of Gastrointestinal Disease: A Review of Real-World Experiences. Clinical Microbiology Reviews - JULY 2014 - Intestinal Microbiota and Probiotics in Celiac Disease. JIACM 2011; 13(1): 48-54 Probiotics – the nano soldiers of oral health. Journal of Functional Foods Volume 5, Issue 4, October 2013, Prebiotics as functional foods: A review. World J Gastroenterol. 2013 March 14; 19(10): 1527–1540. Actual concept of "probiotics": Is it more functional to science or bus.
International Food Research Journal 19(4): 1337-1350 (2012) Applications of inulin and probiotics in health and nutrition. Références INTECH. J. Nutr. First published January 27, 2010 Guidance for Substantiating the Evidence for Beneficial Effects of Probiotics: Prevent. Food Research International Volume 44, Issue 10, December 2011, Meat as a functional food with special reference to probiotic sa. Gastroenterology Research and Practice Volume 2011 (2011), The Potential Role of Probiotics in the Management of Childhood Autis.
Agency for Healthcare Research and Quality - AVRIL 2011 - Safety of Probiotics to Reduce Risk and Prevent or Treat Disease. J. Nutr. 2011 141: 11 1923-1924 The Safety of Probiotics: Considerations following the 2011 U.S. Agency for Health Research and. Sanders-GMIGut Microbes 2:3, 127-133; May/June 2011 Health claims substantiation for probiotic and prebiotic productsC2-3.