Probiotic Food: Latest Advances and Prospects

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

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 26283

Special Issue Editors

CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, Portugal
Interests: food biotechnology; functional foods; food nutrition; gut-health; probiotics; beneficial microorganims; bioactive fatty acids; polyphenols; microencapsulation
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Special Issue Information

Dear Colleagues,

Probiotic foods are among the first functional foods developed and are currently leading products in this area with considerable associated research being conducted. While dairy products were originally the main commercial probiotic foods, nowadays, a diversity of foodstuffs has been developed, including baked foods, juices, and fermented meats/vegetables. Typically, probiotic foods contain Lactobacillus and/or Bifidobacterium strains, but species such as Bacillus coagulans or Pedicococus acilactici are being increasingly used. Renewed interest in traditional fermented foods, including kefir and kombucha, as sources of beneficial microorganism consortiums also provides further opportunities. Moreover, their formulation poses technological challenges that have been tentatively overcome to guarantee strain viability and stability throughout production and storage. Probiotic foods were traditionally associated with digestive and immune health claims, but other health targets, including weight management, heart health, and brain-mood, are being suggested. Despite enlightening advances in research and developments, validation of the health-promoting properties of probiotic foods is still required, especially by regulators.

This Special Issue welcomes contributions in this field covering the following areas:

  • Novel probiotics or novel probiotic sources for food application;
  • Design and characterization of probiotic fermented foods;
  • Health/gut microbiota modulation effects of probiotic foods;
  • Probiotic and postbiotic products and their impact on health/gut microbiota

Prof. Dr. Ana Maria Pereira Gomes
Dr. José Carlos Andrade
Guest Editors

Manuscript Submission Information

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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

  • bifidobacteria
  • lactobacilli
  • functional foods
  • fermented foods
  • gut microbiota
  • health benefits
  • formulation
  • dairy and non-dairy origin
  • prebiotics
  • postbiotics

Published Papers (7 papers)

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Research

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19 pages, 2807 KiB  
Article
Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production
by Achirawit Ngamsomchat, Thida Kaewkod, Maytiya Konkit, Yingmanee Tragoolpua, Sakunnee Bovonsombut and Thararat Chitov
Foods 2022, 11(7), 934; https://doi.org/10.3390/foods11070934 - 24 Mar 2022
Cited by 12 | Viewed by 5945
Abstract
Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) [...] Read more.
Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4% (w/v)) were first investigated, and then other probiotic properties were determined. Out of 241 isolates, 35 showed high tolerance to acid and bile salt, and 6 were chosen for further characterisation. They were Lactobacillus plantarum and L. fermentum, and possessed antibacterial activities against foodborne pathogens such as Bacillus cereus, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7. L. plantarum (isolate AD73) showed the highest percentage of adhesion (81.74 ± 0.16%) and was nontoxic to Caco-2 cells at a concentration of 108 CFU/mL. This isolate was therefore selected for the production of probiotic chèvre cheese from goat’s milk and was prepared in a lyophilised form with a concentration of probiotic culture of 8.6 log CFU/g. The cheese had a shelf life of 8 days. On the expiry date, the probiotic, the starter and the yeast contents were 7.56 ± 0.05, 7.81 ± 0.03 and 5.64 log CFU/g, respectively. The level of the probiotics in this chèvre cheese was still sufficiently high to warrant its being a probiotic cheese. Full article
(This article belongs to the Special Issue Probiotic Food: Latest Advances and Prospects)
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13 pages, 1410 KiB  
Article
Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA
by Daniela S. Cunha, Márcia C. Coelho, Susana C. Ribeiro and Celia C. G. Silva
Foods 2022, 11(3), 447; https://doi.org/10.3390/foods11030447 - 02 Feb 2022
Cited by 6 | Viewed by 2137
Abstract
Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for [...] Read more.
Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it. Here, we report the use of a novel Enterococcus malodoratus strain isolated from cheese to produce sweet whey beverages naturally enriched with GABA. After the screening of cheese isolates, E. malodoratus strains were identified as high GABA producers. One beverage was prepared from pasteurized sweet whey enriched in glutamic acid and E. malodoratus SJC25. The fermented beverages were supplemented with a fruit preparation and subjected to chemical, microbiological and sensory analysis. The bacterial counts and GABA content were maintained until storage at 4 °C for 14 days. High conversion rates of glutamic acid to GABA (50–71%) were obtained in the beverages. The GABA content in whey-based beverages reached 250–300 mg/100 mL, which is equivalent to the content of commercially available GABA supplements. The beverages received a positive rating (4/5) by the taste panel. To our knowledge, this is the first report on E. malodoratus as a potential GABA producer. Full article
(This article belongs to the Special Issue Probiotic Food: Latest Advances and Prospects)
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14 pages, 1013 KiB  
Article
Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl
by Karoliny Brito Sampaio, Thatyane Mariano Rodrigues de Albuquerque, Noádia Priscila Araújo Rodrigues, Maria Elieidy Gomes de Oliveira and Evandro Leite de Souza
Foods 2021, 10(12), 2960; https://doi.org/10.3390/foods10122960 - 01 Dec 2021
Cited by 3 | Viewed by 1662
Abstract
Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic [...] Read more.
Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates. Full article
(This article belongs to the Special Issue Probiotic Food: Latest Advances and Prospects)
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15 pages, 959 KiB  
Article
Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum
by Sendeku Takele Alemneh, Shimelis Admassu Emire and Bernd Hitzmann
Foods 2021, 10(10), 2333; https://doi.org/10.3390/foods10102333 - 30 Sep 2021
Cited by 15 | Viewed by 3272
Abstract
Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and [...] Read more.
Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages. Full article
(This article belongs to the Special Issue Probiotic Food: Latest Advances and Prospects)
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15 pages, 29572 KiB  
Article
Polysaccharides Obtained from Cordyceps militaris Alleviate Hyperglycemia by Regulating Gut Microbiota in Mice Fed a High-Fat/Sucrose Diet
by Bao-Hong Lee, Chia-Hsiu Chen, Yi-Yun Hsu, Pei-Ting Chuang, Ming-Kuei Shih and Wei-Hsuan Hsu
Foods 2021, 10(8), 1870; https://doi.org/10.3390/foods10081870 - 12 Aug 2021
Cited by 18 | Viewed by 5587
Abstract
Polysaccharides isolated from fungus Cordyceps militaris display multi-biofunctions, such as immunostimulation, down-regulation of hyperlipidemia, and anti-cancer function. The occurrence of obesity and metabolic syndrome is related to the imbalance of gut microbiota. In this study, the effects of C. militaris and its fractions [...] Read more.
Polysaccharides isolated from fungus Cordyceps militaris display multi-biofunctions, such as immunostimulation, down-regulation of hyperlipidemia, and anti-cancer function. The occurrence of obesity and metabolic syndrome is related to the imbalance of gut microbiota. In this study, the effects of C. militaris and its fractions on modifying metabolic syndrome in mice were evaluated. Mice were fed a high-fat/high-sucrose diet (HFSD) for 14 weeks to induce body weight increase and hyperlipidemia symptoms in mice, and then the mice were simultaneously given a HFSD and C. militaris samples for a further 8 weeks. The results indicated that the fruit body, polysaccharides, and cordycepin obtained from C. militaris had different efficacies on regulating metabolic syndrome and gut microbiota in HFSD-treated mice. Polysaccharides derived from C. militaris decreased the levels of blood sugar and serum lipids in mice fed HFSD. In addition, C. militaris-polysaccharide treatment obviously improved intestinal dysbiosis through promoting the population of next generation probiotic Akkermansia muciniphila in the gut of mice fed HFSD. In conclusion, polysaccharides derived from C. militaris have the potential to act as dietary supplements and health food products for modifying the gut microbiota to improve the metabolic syndrome. Full article
(This article belongs to the Special Issue Probiotic Food: Latest Advances and Prospects)
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14 pages, 1883 KiB  
Article
Applications of Lactobacillus acidophilus-Fermented Mango Protected Clostridioides difficile Infection and Developed as an Innovative Probiotic Jam
by Bao-Hong Lee, Wei-Hsuan Hsu, Hao-Yuan Chien, Chih-Yao Hou, Ya-Ting Hsu, You-Zuo Chen and She-Ching Wu
Foods 2021, 10(7), 1631; https://doi.org/10.3390/foods10071631 - 14 Jul 2021
Cited by 1 | Viewed by 3033
Abstract
Clostridioides difficile infection (CDI) is a large intestine disease caused by toxins produced by the spore-forming bacterium C. difficile, which belongs to Gram-positive bacillus. Using antibiotics treatment disturbances in the gut microbiota and toxins produced by C. difficile disrupt the intestinal barrier. [...] Read more.
Clostridioides difficile infection (CDI) is a large intestine disease caused by toxins produced by the spore-forming bacterium C. difficile, which belongs to Gram-positive bacillus. Using antibiotics treatment disturbances in the gut microbiota and toxins produced by C. difficile disrupt the intestinal barrier. Some evidence indicates fecal microbiota transplantation and probiotics may decrease the risk of CDI recurrence. This study aimed to evaluate the efficacy of fermented mango by using the lactic acid bacteria Lactobacillus acidophilus and develop innovative products in the form of fermented mango jam. L. acidophilus-fermented mango products inhibited the growth of C. difficile while promoting the growth of next-generation probiotic Faecalibacterium prausnitzii. Both supernatant and precipitate of mango-fermented products prevented cell death in gut enterocyte-like Caco-2 cells against C. difficile infection. Mango-fermented products also protected gut barrier function by elevating the expression of tight junction proteins. Moreover, L. acidophilus-fermented mango jam with high hydrostatic pressure treatment had favorable textural characteristics and sensory quality. Full article
(This article belongs to the Special Issue Probiotic Food: Latest Advances and Prospects)
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20 pages, 928 KiB  
Review
Characteristics of the Gut Microbiota and Potential Effects of Probiotic Supplements in Individuals with Type 2 Diabetes mellitus
by Rafael Ballan and Susana Marta Isay Saad
Foods 2021, 10(11), 2528; https://doi.org/10.3390/foods10112528 - 21 Oct 2021
Cited by 11 | Viewed by 3249
Abstract
The increasing prevalence of type 2 diabetes mellitus (T2DM) worldwide has become a burden to healthcare systems. In 2019, around 463 million adults were living with diabetes mellitus, and T2DM accounted for 90 to 95% of cases. The relationship between the gut [...] Read more.
The increasing prevalence of type 2 diabetes mellitus (T2DM) worldwide has become a burden to healthcare systems. In 2019, around 463 million adults were living with diabetes mellitus, and T2DM accounted for 90 to 95% of cases. The relationship between the gut microbiota and T2DM has been explored with the advent of metagenomic techniques. Genome-wide association studies evaluating the microbiota of these individuals have pointed to taxonomic, functional, and microbial metabolite imbalances and represent a potential intervention in T2DM management. Several microbial metabolites and components, such as imidazole propionate, trimethylamine, and lipopolysaccharides, appear to impair insulin signaling, while short-chain fatty acids, secondary bile acids, and tryptophan metabolites may improve it. In addition, the use of probiotics with the aim of transiently restoring the microbial balance or reducing the effects of microbial metabolites that impair insulin sensitivity has been explored. Herein, we critically review the available literature on the changes in the gut microbiota in T2DM together with potential adjuvant therapies that may improve the health status of this population. Full article
(This article belongs to the Special Issue Probiotic Food: Latest Advances and Prospects)
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