Exploring the effectiveness of lactobacillus probiotics in weight management: A literature review

Abstract

The objective of this literature review was to evaluate the effectiveness of the exploring the effectiveness of lactobacillus probiotics in weight management: a literature review in weight management. Obesity is defined as the accumulation of excessive fat, which may result in many potential health risks. A body mass index over 30 is considered obese, and obesity rates have increased by over 400% since 1975. Obesity is one of the leading underlying causes of health issues in developed nations, causing problems such as cardiovascular disease, stroke, and certain cancers. Additionally, obesity is also known to be heavily associated with type ii diabetes, high blood pressure (hypertension), and musculoskeletal disorders. To combat the issues connected with obesity, diet, and exercise are essential. In this article, we recommend the use of probiotics’ biocompound from the genus lactobacillus in addition to diet and exercise as an intervention for obese individuals. Probiotics may facilitate weight loss by increasing microbiome quantity and variety, regulating immune responses, and improving metabolic rates. An online search was conducted in the following databases: pubmed® and the functional food center’s journal database. Studies published between January 1, 2010, and April 1, 2023, were included. More rcts are needed to increase the certainty of the evidence and to verify our conclusions, especially in those who have conditions that are comorbid with obesity, such as type 2 diabetes.Another major objective of this research will be reviewing accumulated data from the perspective of functional food definition and steps on how to create ideal functional food products. Functional foods, products that contain bioactive compounds, such as vitamins, minerals, antioxidants, and other beneficial substances, are crucial in promoting health and preventing diseases. Functional food science involves isolating and combining bioactive compounds to create functional ingredients that provide targeted health benefits. The development of functional food incorporates a multidisciplinary approach to food science, nutrition, biotechnology, and other related fields. Hence, by accumulating data on functional food science and by using quantum end tempus theories about bioactive compounds, researchers can provide valuable insights for creating ideal and innovative functional food products that meet consumer demands for healthier food options. Keywords:Obesity, probiotics, Lactobacillus, quantum theory of functional foods, type 2 diabetes