发布求助
文献互助 智能选刊 最新文献

Prebiotics and Probiotics - From Food to Health [Working Title]最新文献

筛选
英文 中文
Probiotics from Fermented Fish 发酵鱼中的益生菌
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2022-01-31 DOI: 10.5772/intechopen.101590
N. Yasmin, Khusboo Kaur, K. Sood
{"title":"Probiotics from Fermented Fish","authors":"N. Yasmin, Khusboo Kaur, K. Sood","doi":"10.5772/intechopen.101590","DOIUrl":"https://doi.org/10.5772/intechopen.101590","url":null,"abstract":"The term ‘Probiotics’ is used to describe live microorganisms, which, when administered in adequate quantities, confer health benefits. The term probiotics was first introduced in 1965 by Lilly and Stillwell, who defined it to be microorganisms acting as growth promoters for other microorganisms. These microorganisms may include Lactobacillus, Streptococcus, Bifidobacterium, Saccharomyces, Aspergillus, Enterococcus etc., as well as a mixture of other microorganisms. The chapter focuses on providing a comprehensive and up-to-date review of probiotics that have been isolated from fermented fish-based products.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132802533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Food Health With Increased Probiotic Survival During Storage 提高益生菌存储量的食品健康
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2022-01-28 DOI: 10.5772/intechopen.99382
F. Shoaei
{"title":"Food Health With Increased Probiotic Survival During Storage","authors":"F. Shoaei","doi":"10.5772/intechopen.99382","DOIUrl":"https://doi.org/10.5772/intechopen.99382","url":null,"abstract":"In recent years, due to the increasing concern of consumers about their food health. Pay attention to foods not only as a source of nutrients but also as promoters of health and wellness-hence the increase in demand for foods that have active or functional ingredients (especially natural ingredients). They increase nutritional value and nutritional health. Changes in food consumption, disorder the intestinal microbial system. Maintaining the health benefits of consuming beneficial bacteria that are present in the intestinal system. Probiotics are essential for improving intestinal microbial homeostasis. Probiotics are living microorganisms that, if recommended in sufficient quantities, can have positive effects on human health. Lowers cholesterol, improves lactose intolerance, increases nutritional value and prevents cancer. Probiotics are unstable during storage and the gastrointestinal tract (pH and bile salts). For this reason, the survival of probiotic cells and the absence of changes in the sensory properties of the product during storage are of have fundamental importance. Encapsulation and co-encapsulation with prebiotics are often a good way to increase the resistance of probiotic bacteria to difficult conditions and their survival. This leads to improved production of probiotic products and increased food health in the world.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123067819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Prebiotics, Probiotics and Synbiotic for Bone Health 骨骼健康的益生元、益生菌和合成菌
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2021-10-09 DOI: 10.5772/intechopen.100525
Bolaji Lilian Ilesanmi-Oyelere, Marlena Cathorina Kruger
{"title":"Prebiotics, Probiotics and Synbiotic for Bone Health","authors":"Bolaji Lilian Ilesanmi-Oyelere, Marlena Cathorina Kruger","doi":"10.5772/intechopen.100525","DOIUrl":"https://doi.org/10.5772/intechopen.100525","url":null,"abstract":"Prebiotics, probiotics and synbiotics has been shown to enhance calcium absorption, gut and bone health. Probiotics are also known to ferment prebiotics to produce the fermentative substrates such as short chain fatty acids (SCFAs), mainly acetate, butyrate and propionate with the help of beneficial micro-organisms in the gut. The expression of these SCFAs has been associated with the inhibition of osteoclast differentiation and bone resorption both in vitro and in vivo. In this review, we discuss the benefits of SCFAs and ways in which prebiotics and probiotics affect bone health by the reduction of inflammation in the gut and the bone.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133545979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
The Domino Effects of Synbiotic: From Feed to Health 合成生物的多米诺骨牌效应:从饲料到健康
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2021-09-21 DOI: 10.5772/intechopen.99733
F. Pelá
{"title":"The Domino Effects of Synbiotic: From Feed to Health","authors":"F. Pelá","doi":"10.5772/intechopen.99733","DOIUrl":"https://doi.org/10.5772/intechopen.99733","url":null,"abstract":"Around of 60,000 tons per year of antibiotics are consumed to produce our food through subtherapeutic dosage usage which aim is improve healthy and performance of animal in intensive system production. If the use of antibiotics allowed greater access to food, on the other hand, it allowed a selective pressure of antimicrobial resistant strains, the superbugs. Considered a worldwide public health problem, this ultimately led to the prohibition of antibiotics as growth enhancers in animal production and the synbiotic, prebiotic and probiotic, is claimed to be effective alternative to withdraw of antibiotics in poultry farm. Hence, in this chapter, an antimicrobial resistance, animal health regulatory affairs and synbiotic influences will be summarized. The results of scientific assays and field trials from our synbiotics commercial formulations will be described to concerning the effect of zootechnical performance and sanitary control in the poultry production.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124830926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Probiotics and Postbiotics from Food to Health: Antimicrobial Experimental Confirmation 从食品到健康的益生菌和后益生菌:抗菌实验确认
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2021-09-15 DOI: 10.5772/intechopen.99675
Janet Cheruiyot Kosgey, M. Mwaniki, Fengmin Zhang
{"title":"Probiotics and Postbiotics from Food to Health: Antimicrobial Experimental Confirmation","authors":"Janet Cheruiyot Kosgey, M. Mwaniki, Fengmin Zhang","doi":"10.5772/intechopen.99675","DOIUrl":"https://doi.org/10.5772/intechopen.99675","url":null,"abstract":"The field of probiotics is up-and-coming, especially in management of microbial pathogens. Probiotics confer nutritional benefits, reduce inflammation and infection. Probiotics have also shown to be helpful in the management of microbial pathogens, which include bacteria, fungi, and viruses. To ernes this potential maximumly, there is a need for an elaborate screening system for new isolates. This entails; rigorous screening methods and thorough confirmatory systems. There is need also to come up with standard methods used to evaluate the probiotics mechanism of action both in vivo and in vitro. In summary, there is a need for a standard screening process for probiotic microorganisms that is reproducible. The aim is to ensure that, the candidate microbial cultures are not written off without proper investigations. This will also fasten the screening process and save time and resources wasted in pre-screening experiments.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"71 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129199592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Single Strain Probiotic Bifidobacteria Approach in Health and Non-Health Fields 健康和非健康领域的单一菌株益生双歧杆菌方法
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2021-08-24 DOI: 10.5772/intechopen.99712
H. Bozkurt, Havva Bozkurt
{"title":"Single Strain Probiotic Bifidobacteria Approach in Health and Non-Health Fields","authors":"H. Bozkurt, Havva Bozkurt","doi":"10.5772/intechopen.99712","DOIUrl":"https://doi.org/10.5772/intechopen.99712","url":null,"abstract":"Single strain probiotic bifidobacteria approach is promising for the future in health and non-health fields. Recent studies show that intestinal lumen microbial content and tissue microbial content are different, so the personalized microbiome approach with the 16S rRNA analysis comes to the fore with the single strain probiotic bifidobacteria (BB-12,Infantis) approach. In addition to their immune modulation effect, they have beneficial effects such as preventing pathogens from binding to the intestinal mucosa via the biofilm layer they produce, and also their electrophysical properties in various atmospheric conditions, They have the ability to be used in non-health areas such as microplastic biodegradition, nanostructures, food and agriculture fields. The availability of single strain probiotic bifidobacteria in health, ecological and food systems are signs that progress in the single strain probiotic bacteria approach will be more accurate.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131566738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Probiotics as Potential Antimicrobials for the Treatment of Infections: current Reality or Remote Future? 益生菌作为治疗感染的潜在抗菌剂:现在的现实还是遥远的未来?
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2021-07-24 DOI: 10.5772/INTECHOPEN.98865
Diego Romário-Silva, Otavio Akira Souza Sakaguchi, Andréa Cristina Barbosa da Silva, J. Sardi, Rafaela Durrer Parolina de Carvalho, Sindy Magri Roque, Lincoln Pires Silva Borges, R. Lins, Letícia Targino Campos, E. M. M. D. B. Costa
{"title":"Probiotics as Potential Antimicrobials for the Treatment of Infections: current Reality or Remote Future?","authors":"Diego Romário-Silva, Otavio Akira Souza Sakaguchi, Andréa Cristina Barbosa da Silva, J. Sardi, Rafaela Durrer Parolina de Carvalho, Sindy Magri Roque, Lincoln Pires Silva Borges, R. Lins, Letícia Targino Campos, E. M. M. D. B. Costa","doi":"10.5772/INTECHOPEN.98865","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.98865","url":null,"abstract":"Probiotics are microorganisms that live in symbiosis with the human body. The intake of probiotics in adequate amounts can improve biological functions bringing improvements in the health of the host. Many studies have demonstrated the indisputable antimicrobial activity of probiotics and their potential for an alternative treatment of infections. Nevertheless, the forms of encapsulation, as well as clinical trials on the clinical use of these microorganisms as a recognized and well-established protocol, are still incipient. In this chapter, we provide a general approach to the topic and point to future directions in the probiotics field for this purpose. Moreover, microbial resistance is a current public health problem and the search for new therapeutic alternatives is urgent. Probiotics and other natural therapies have been considered very promising. The approaches of future research should focus mainly on the isolation of new probiotic microorganisms, the definition of inoculum, forms of encapsulation for controlled delivery, and clinical trials for the definition of doses and mechanism of action in the fight against infections.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115142633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Probiotic: An Uprising Human Health Concept 益生菌:一种新兴的人类健康理念
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2021-07-16 DOI: 10.5772/INTECHOPEN.98828
A. Bhatt, Dhyey R Kothari, C. Kothari, R. Kothari
{"title":"Probiotic: An Uprising Human Health Concept","authors":"A. Bhatt, Dhyey R Kothari, C. Kothari, R. Kothari","doi":"10.5772/INTECHOPEN.98828","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.98828","url":null,"abstract":"Most of our gut microbiota live with us in a mutually beneficial life-long relationship. The gut microbiota plays a vital role in the host’s overall health through its metabolic activities. Human microbiota might be supported by consuming friendly bacteria (probiotics) and consuming foods to improve the microbiota (prebiotics). During the last two decades, probiotics’ interest has increased with rising scientific shreds of evidence of benefits on human health. Hence, they have been exploited as various food products, mainly fermented foods. Probiotics as a treatment modality may restore normal microbiota and functioning of the gastrointestinal (GI) tract. Strong scientific evidence is associating these bacteria with the prevention and therapy of various GI disorders. (In light of the ongoing trend of probiotics, further research is needed to obtain the perspective of potential applications for better health. Probiotic applications have been extended from health applications to food and agricultural applications. The benefits of probiotics led to its applications in probiotic ‘health food’ industries and agricultural sectors.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"95 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123585889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Propionibacterium freudenreichii: General Characteristics and Probiotic Traits 弗氏丙酸杆菌:一般特性和益生菌特性
Prebiotics and Probiotics - From Food to Health [Working Title] Pub Date : 2021-06-04 DOI: 10.5772/INTECHOPEN.97560
Vinícius de Rezende Rodovalho, D. L. Rodrigues, G. Jan, Y. Loir, V. Azevedo, É. Guédon
{"title":"Propionibacterium freudenreichii: General Characteristics and Probiotic Traits","authors":"Vinícius de Rezende Rodovalho, D. L. Rodrigues, G. Jan, Y. Loir, V. Azevedo, É. Guédon","doi":"10.5772/INTECHOPEN.97560","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.97560","url":null,"abstract":"Propionibacterium freudenreichii is a Gram-positive dairy probiotic bacterial species that has been used as a ripening starter in the production of Swiss-type cheese for a long time. It has been exploited for the optimization of cheese production, including ripening capacities and aroma compounds production, but also for the production of vitamin B12 and organic acids. Furthermore, it has emerged in the probiotics landscape owing to several beneficial traits, including tolerance to stress in the gastrointestinal tract, adhesion to host cells, anti-pathogenic activity, anticancer potential and immunomodulatory properties. These beneficial properties have been confirmed with in vitro and in vivo investigations, using several omics approaches that allowed the identification of important molecular actors, such as surface proteins, short-chain fatty acids and bifidogenic factors. The diversity within the species was shown to be an important aspect to take into consideration, since many of these properties were strain-dependent. New studies should dive further into the molecular mechanisms related to the beneficial properties of this species and of its products, while considering the complexities of strain diversity and the interactions with the host and its microbiota. This chapter reviews current knowledge on the possible impact of P. freudenreichii on human health.","PeriodicalId":255020,"journal":{"name":"Prebiotics and Probiotics - From Food to Health [Working Title]","volume":"70 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113961106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信