Probiotics and their applications in functional foods: a health perspective

Abstract

With the increasing understanding of the human microbiome and its effects on health makes probiotics an important area of research and a public health concern. People and healthcare workers are increasingly using functional foods (like yoghurt and kefir), dietary supplements (such as capsules and powders), and pharmaceutical products (like some antibiotics and antifungals) because they are known to enhance health and prevent illness. Probiotics maintain and restore the balance of gut bacteria, which improves health. Probiotics regulate the immune system, enhance protection against infections, and reduce chronic inflammation and autoimmune diseases. Studies show that probiotics have a substantial impact, as they can help reduce and prevent digestive issues, metabolic disorders, and mental health problems. Recent studies show health benefits associated with Lactobacillus and Bifidobacterium probiotics. The effects of lactose intolerance, antibiotic-related diarrhea, and irritable bowel syndrome are thoroughly examined. Improvements in metabolomic and genetic technologies have enhanced our understanding of how probiotics work, allowing for more precise and customized treatment approaches. Despite recent progress, maintaining consistency in probiotic formulations, determining the effectiveness of specific strains, and evaluating long-term safety profiles continue to be significant challenges. Future research will likely focus on the combined effects of probiotics, prebiotics, and postbiotics and their possible uses in new areas like mental health. Future studies should focus on finding new probiotic strains from fermented foods and extreme environments to increase the variety of helpful bacteria. Probiotics can significantly change treatment and prevention methods by improving human health naturally and sustainably.