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Probiotics: mechanism of action, health benefits and their application in food industries

2023-08-17Journal article Open access
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dc.contributor.authorLatif, Anam
dc.contributor.authorShehzad, Aamir
dc.contributor.authorNiazi, Sobia
dc.contributor.authorZahid, Asna
dc.contributor.authorAshraf, Waqas
dc.contributor.authorIqbal, Muhammad Waheed
dc.contributor.authorRehman, Abdur
dc.contributor.authorRiaz, Tahreem
dc.contributor.authorAadil, Rana Muhammad
dc.contributor.authorKhan, Imran Mahmood
dc.contributor.authorÖzogul, Fatih
dc.contributor.authorRocha, João Miguel
dc.contributor.authorEsatbeyoglu, Tuba
dc.contributor.authorKorma, Sameh A.
dc.date.accessioned2023-09-14T15:18:06Z
dc.date.available2023-09-14T15:18:06Z
dc.date.issued2023-08-17
dc.description.abstractProbiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3389/fmicb.2023.1216674pt_PT
dc.identifier.eid85169553476
dc.identifier.issn1664-302X
dc.identifier.pmcPMC10470842
dc.identifier.pmid37664108
dc.identifier.urihttp://hdl.handle.net/10400.14/42364
dc.identifier.wos001059167400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAnti-allergic and gastrointestinal diseasespt_PT
dc.subjectFunctional foodspt_PT
dc.subjectImmunomodulationpt_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectProbioticspt_PT
dc.titleProbiotics: mechanism of action, health benefits and their application in food industriespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFrontiers in Microbiologypt_PT
oaire.citation.volume14pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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