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Application of Probiotics in Foods and Human Health
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Application of Probiotics in Foods and Human Health

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (20 April 2026) | Viewed by 23635

Special Issue Editors

Dr. Teresa Semedo-Lemsaddek

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Guest Editor
Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Av. da Universidade Técnica de Lisboa, 1300-477 Lisbon, Portugal
Interests: microbiology; food safety; foodborne pathogens; pathogenesis; antibiotic resistance
Special Issues, Collections and Topics in MDPI journals
Dr. Mirjana Grujović

E-Mail Website
Guest Editor
Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia
Interests: microbiology; lactic acid bacteria; functional food; probiotics; health benefits
Special Issues, Collections and Topics in MDPI journals
Dr. Katarina Marković

E-Mail Website
Guest Editor
Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijića bb, 34 000 Kragujevac, Serbia
Interests: microbiology; coagulase-negative staphylococci; biofilm; functional properties; antimicrobial resistance; foodborne pathogens
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Probiotics, defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” have gained significant attention in food science, nutrition, and medical research. These beneficial microorganisms play a crucial role in maintaining gut microbiota balance, enhancing immune function, and improving overall health. Their applications extend beyond dietary supplements to various functional foods, including dairy and meat products, fermented beverages, and plant-based alternatives, making probiotics a cornerstone of modern nutrition and personalized healthcare.

The growing understanding of the gut microbiome’s influence on human physiology has underscored the importance of probiotics in preventing and managing a range of health conditions, including gastrointestinal disorders, metabolic diseases, and even mental health issues through the gut–brain axis. As scientific research continues to unveil novel probiotic strains and their mechanisms of action, the demand for innovative food formulations and clinical applications is steadily increasing. However, challenges such as probiotic stability, viability, and regulatory considerations must be addressed to fully harness their potential.

This Special Issue, “Application of Probiotics in Foods and Human Health”, aims to provide a comprehensive platform for cutting-edge research on the development, functional properties, and health benefits of probiotics. It seeks to highlight novel probiotic applications in food systems, advancements in delivery technologies, and clinical evidence supporting their therapeutic efficacy. By bringing together interdisciplinary research, this Issue aspires to bridge the gap between scientific discovery and practical implementation, ultimately contributing to the development of health-promoting probiotic-based foods and therapeutics.

Dr. Teresa Semedo-Lemsaddek
Dr. Mirjana Grujović
Dr. Katarina Marković
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Lactic acid bacteria
  • probiotics
  • prebiotics
  • symbiotics
  • postbiotics
  • microencapsulation
  • functional foods
  • fermented foods
  • plant-based and alternative foods
  • gut health
  • immune response
  • health benefits
  • clinical evidence
  • therapeutics
  • metabolic disorders
  • gut–brain axis
  • safety assessment

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Published Papers (6 papers)

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Research

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22 pages, 2619 KB  
Article
Probiotics Lactobacillus acidophilus LA4 and Lacticaseibacillus paracasei F5 Alleviate Cognitive Dysfunction in Alzheimer’s Disease Models: A Dual-Screening Study in Drosophila and Mice
by Jia Liu, Guoqing Ren, Siyi Niu, Yongshuai Liu, Yuqing Zhao, Zhenou Sun, Qiaomei Zhu, Jixiang Zhang, Yufeng Mao, Zhengqi Liu, Qingbin Guo and Huanhuan Liu
Foods 2026, 15(3), 429; https://doi.org/10.3390/foods15030429 - 24 Jan 2026
Cited by 2 | Viewed by 1074
Abstract
Identifying probiotics that modulate the gut–brain axis is vital for non-pharmacological Alzheimer’s disease (AD) therapy. Through a staged screening from transgenic Drosophila to a D-galactose/AlCl3-induced murine model, Lactobacillus acidophilus LA4 and Lacticaseibacillus paracasei F5 were prioritized for their ability to improve [...] Read more.
Identifying probiotics that modulate the gut–brain axis is vital for non-pharmacological Alzheimer’s disease (AD) therapy. Through a staged screening from transgenic Drosophila to a D-galactose/AlCl3-induced murine model, Lactobacillus acidophilus LA4 and Lacticaseibacillus paracasei F5 were prioritized for their ability to improve climbing indices and reduce Aβ deposition and AChE activity. In AD mice, LA4 and F5 significantly ameliorated cognitive deficits and anxiety-like behaviors. Mechanistically, both strains reduced hippocampal Aβ1–42 and p-Tau levels, inhibited AChE, suppressed pro-inflammatory cytokines (TNF-α, IL-6, IL-1β), and enhanced antioxidant enzymes (SOD, GSH-Px). 16S rRNA analysis revealed restored Firmicutes/Bacteroidetes ratios and enrichment of SCFA-producers (Muribaculaceae, Dubosiella). Metabolomics highlighted remodeled purine and arginine pathways, with strain-specific effects on primary bile acid biosynthesis/sphingolipid metabolism (LA4) and butanoate metabolism/nicotinate and nicotinamide metabolism (F5). Consequently, LA4 and F5 alleviate AD pathology by restructuring microbial and metabolic profiles, thereby mitigating neuroinflammation and oxidative stress. These findings confirm the potential of specific probiotics as functional food ingredients for the prevention and adjuvant treatment of neurodegenerative diseases. Full article
(This article belongs to the Special Issue Application of Probiotics in Foods and Human Health)
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19 pages, 1184 KB  
Article
Comparative Evaluation of Postbiotic Preparation Methods for Antibacterial Activity in Fresh Cheese Applications
by Joanna Gajewska, Arkadiusz Zakrzewski, Zuzanna Byczkowska-Rostkowska and Sylwester Czaplicki
Foods 2026, 15(1), 6; https://doi.org/10.3390/foods15010006 - 19 Dec 2025
Cited by 1 | Viewed by 1266
Abstract
Dairy products from unpasteurized milk produced using traditional production methods may contain many groups of microorganisms, including Staphylococcus aureus and Listeria monocytogenes. Therefore, the use of postbiotics as an alternative preservation method may be important for improving the safety of these products. [...] Read more.
Dairy products from unpasteurized milk produced using traditional production methods may contain many groups of microorganisms, including Staphylococcus aureus and Listeria monocytogenes. Therefore, the use of postbiotics as an alternative preservation method may be important for improving the safety of these products. Therefore, the main aim of the research conducted was to isolate and identify lactic acid bacteria and prepare postbiotics from selected strains using four different methods, sterilization, pasteurization, sonication and pascalization, to determine their antibacterial properties. The antilisterial and antistaphylococcal activities of the prepared postbiotics were investigated in vitro and in a fresh cheese model. The obtained results showed that the most effective method of postbiotic preparation was pascalization. Both, the results of the MRS medium and the challenge test confirmed that postbiotics produced through pascalization exhibited antistaphylococcal activity. This study may help identify more effective biopreservation compounds to combat pathogens in food products, particularly in dairy products. Full article
(This article belongs to the Special Issue Application of Probiotics in Foods and Human Health)
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16 pages, 3987 KB  
Article
Functional Evaluation of Bacillus subtilis DCP04 from Korean Fermented Soybean Paste: A Potential Probiotic Strain for Polyethylene Degradation and Adsorption
by Gyeong-Hwan Kim, Haemin Jeong, Injun Jung, Myounghyun Choi and Jong-Hoon Kim
Foods 2025, 14(19), 3328; https://doi.org/10.3390/foods14193328 - 25 Sep 2025
Viewed by 3969
Abstract
Micro- and nanoplastics (MPs and NPs) are recognized as emerging contaminants posing potential risks to human health. Recent evidence highlights the potential of food-grade microbial strains to bind these particles and facilitate their removal, suggesting a promising probiotic-based strategy for mitigating their adverse [...] Read more.
Micro- and nanoplastics (MPs and NPs) are recognized as emerging contaminants posing potential risks to human health. Recent evidence highlights the potential of food-grade microbial strains to bind these particles and facilitate their removal, suggesting a promising probiotic-based strategy for mitigating their adverse health effects. This study investigated the adsorption and biodegradation capabilities of Bacillus subtilis DCP04, a strain isolated from Korean fermented soybean paste, cheonggukjang, on low-density polyethylene (LDPE) particles. Biofilm formation assays and morphological observations confirmed the strain’s ability to adhere to the surface of LDPE. Subsequent experiments demonstrated that DCP04 effectively adsorbed LDPE particles in a size-, time-, and concentration-dependent manner. This interaction induced significant morphological changes and increased hydrophilicity on the polymer surface. Furthermore, a positive correlation was observed between the activities of laccase and manganese peroxidase and a measurable weight loss in LDPE films, suggesting direct enzymatic involvement in polymer degradation. Crucially, the DCP04 strain also met key safety and functional criteria for use as a probiotic. These findings highlight the potential of DCP04 strain as a functional probiotic agent for mitigating the accumulation of MPs and NPs within the human body. Full article
(This article belongs to the Special Issue Application of Probiotics in Foods and Human Health)
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18 pages, 5677 KB  
Article
Protective Effects of a Probiotic Lacticaseibacillus paracasei MSMC39-1 on Kidney Damage in Aged Mice: Functional Foods Potential
by Pol Sookpotarom, Jirapat Namkaew, Kaikwa Wuttisa, Chantanapa Chantarangkul, Praewpannarai Jamjuree, Thiranut Jaroonwitchawan and Malai Taweechotipatr
Foods 2025, 14(11), 1874; https://doi.org/10.3390/foods14111874 - 25 May 2025
Cited by 3 | Viewed by 4438
Abstract
Kidney fibrosis and inflammation are significant contributors to the decline in renal function associated with aging. These processes are characterized by structural changes, such as glomerular sclerosis and interstitial fibrosis, which exacerbate kidney injury and inflammation in aged individuals. Probiotics have gained increasing [...] Read more.
Kidney fibrosis and inflammation are significant contributors to the decline in renal function associated with aging. These processes are characterized by structural changes, such as glomerular sclerosis and interstitial fibrosis, which exacerbate kidney injury and inflammation in aged individuals. Probiotics have gained increasing attention for their potential health-promoting effects. However, further investigation is required to fully understand the mechanisms underlying these benefits. We hypothesize that probiotics could ameliorate fibrosis through the immunomodulatory effects of probiotics and by improving kidney tissue inflammation. Sixteen-month-old aging mice were administered Lacticaseibacillus paracasei MSMC39-1 for four months compared to young mice (six-month-old) and aged mice (twenty-month-old). The research found that following the administration of probiotic MSMC39-1, there were significant improvements in kidney inflammation, as evidenced by reductions in pro-inflammatory cytokines, fibrosis, and inflammatory cells within the tissue. Moreover, the findings demonstrated that probiotic MSMC39-1 significantly normalized levels of malondialdehyde (MDA), and rescued antioxidant superoxide dismutase (SOD) and glutathione peroxidase (Gpx) in kidney tissue which was consistent with a low mitochondria biogenesis. Further investigations revealed that conditioned medium from MSMC39-1 rescued epithelial kidney cells with damage induced by high glucose. This research provides information and insights into the mechanisms underlying the beneficial health effects of probiotics, offering a deeper understanding of how these probiotics contribute to anti-aging processes in the kidney. Full article
(This article belongs to the Special Issue Application of Probiotics in Foods and Human Health)
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Review

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31 pages, 2342 KB  
Review
Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods
by Radoslav Abrashev, Ekaterina Krumova, Nikoleta Atanasova, Lili Dobreva, Maria Angelova and Svetla Danova
Foods 2026, 15(7), 1253; https://doi.org/10.3390/foods15071253 - 6 Apr 2026
Viewed by 734
Abstract
The diverse health benefits of lactic acid bacteria (LAB) have made them a focal point of research in the fields of food and health sciences. Furthermore, probiotics and postbiotics have been demonstrated to directly or indirectly influence food quality and human health. A [...] Read more.
The diverse health benefits of lactic acid bacteria (LAB) have made them a focal point of research in the fields of food and health sciences. Furthermore, probiotics and postbiotics have been demonstrated to directly or indirectly influence food quality and human health. A substantial body of research has been dedicated to the antimicrobial activity of pro- and postbiotics; however, their antioxidant properties remain relatively unexplored. Although LAB are facultative anaerobes, there are several species that have the potential to undergo aerobic respiration, thereby being exposed to the action of reactive oxygen species (ROS). The resultant oxidative stress has been shown to damage all intracellular molecules, thus requiring the presence of antioxidants in order to counteract this effect. The present review discusses the peculiarities of respiration, the role of ROS, the antioxidant potential of LAB, and the mechanisms underlying their activity. Furthermore, the study explores the antioxidant capacity of probiotics and postbiotics, as well as their role in controlling oxidative stress. The objective of the present review is to provide an overview of the current research on the oxidative stress tolerance and antioxidant capacity of LAB and its impact on food. Full article
(This article belongs to the Special Issue Application of Probiotics in Foods and Human Health)
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45 pages, 723 KB  
Review
Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives
by Mirjana Ž. Grujović, Teresa Semedo-Lemsaddek and Katarina G. Marković
Foods 2025, 14(17), 3088; https://doi.org/10.3390/foods14173088 - 2 Sep 2025
Cited by 19 | Viewed by 11078
Abstract
The incorporation of probiotics into food products has gained substantial attention, primarily due to their well-documented health benefits such as modulating gut microbiota, enhancing immune responses, and providing potential therapeutic effects. This comprehensive review discusses recent advancements in the application of probiotics in [...] Read more.
The incorporation of probiotics into food products has gained substantial attention, primarily due to their well-documented health benefits such as modulating gut microbiota, enhancing immune responses, and providing potential therapeutic effects. This comprehensive review discusses recent advancements in the application of probiotics in the food industry, focusing on diverse food matrices, technological and regulatory challenges, and consumer acceptance. Particular emphasis is placed on fermentation-based approaches that enhance both sensory and nutritional attributes, while acting as effective delivery systems for viable probiotics. The impact of matrices such as dairy, meat, cereals, plant-based beverages (e.g., soy or almond milk), and solid plant-derived foods (e.g., fermented vegetables) on probiotic survival, sensory properties, and product acceptability is critically examined. Understanding these interactions is crucial for the development of stable, efficacious, and consumer-oriented probiotic-enriched functional foods. Full article
(This article belongs to the Special Issue Application of Probiotics in Foods and Human Health)
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