Probiotics: Mechanism of action, health benefits and their application in food industries

Research output: Contribution to journalReview articleResearchpeer review

Authors

  • Anam Latif
  • Aamir Shehzad
  • Sobia Niazi
  • Asna Zahid
  • Waqas Ashraf
  • Muhammad Waheed Iqbal
  • Abdur Rehman
  • Tahreem Riaz
  • Rana Muhammad Aadil
  • Imran Mahmood Khan
  • Fatih Özogul
  • João Miguel Rocha
  • Tuba Esatbeyoglu
  • Sameh A Korma

External Research Organisations

  • University of Management & Technology (UMT)
  • Institut Polytechnique UniLaSalle
  • Jiangnan University
  • Muhammad Nawaz Shareef University of Agriculture, Multan
  • Jiangsu Polytechnic University
  • Jimei University
  • Cukurova University
  • Universidade Católica Portuguesa (UCP)
  • Zagazig University
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Details

Original languageEnglish
Article number1216674
JournalFrontiers in Microbiology
Volume14
Publication statusPublished - 17 Aug 2023

Abstract

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.

Keywords

    anti-allergic and gastrointestinal diseases, functional foods, immunomodulation, lactic acid bacteria, probiotics

ASJC Scopus subject areas

Sustainable Development Goals

Cite this

Probiotics: Mechanism of action, health benefits and their application in food industries. / Latif, Anam; Shehzad, Aamir; Niazi, Sobia et al.
In: Frontiers in Microbiology, Vol. 14, 1216674, 17.08.2023.

Research output: Contribution to journalReview articleResearchpeer review

Latif, A, Shehzad, A, Niazi, S, Zahid, A, Ashraf, W, Iqbal, MW, Rehman, A, Riaz, T, Aadil, RM, Khan, IM, Özogul, F, Rocha, JM, Esatbeyoglu, T & Korma, SA 2023, 'Probiotics: Mechanism of action, health benefits and their application in food industries', Frontiers in Microbiology, vol. 14, 1216674. https://doi.org/10.3389/fmicb.2023.1216674, https://doi.org/10.3389/fmicb.2024.1378225
Latif, A., Shehzad, A., Niazi, S., Zahid, A., Ashraf, W., Iqbal, M. W., Rehman, A., Riaz, T., Aadil, R. M., Khan, I. M., Özogul, F., Rocha, J. M., Esatbeyoglu, T., & Korma, S. A. (2023). Probiotics: Mechanism of action, health benefits and their application in food industries. Frontiers in Microbiology, 14, Article 1216674. https://doi.org/10.3389/fmicb.2023.1216674, https://doi.org/10.3389/fmicb.2024.1378225
Latif A, Shehzad A, Niazi S, Zahid A, Ashraf W, Iqbal MW et al. Probiotics: Mechanism of action, health benefits and their application in food industries. Frontiers in Microbiology. 2023 Aug 17;14:1216674. doi: 10.3389/fmicb.2023.1216674, 10.3389/fmicb.2024.1378225
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title = "Probiotics: Mechanism of action, health benefits and their application in food industries",
abstract = "Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.",
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author = "Anam Latif and Aamir Shehzad and Sobia Niazi and Asna Zahid and Waqas Ashraf and Iqbal, {Muhammad Waheed} and Abdur Rehman and Tahreem Riaz and Aadil, {Rana Muhammad} and Khan, {Imran Mahmood} and Fatih {\"O}zogul and Rocha, {Jo{\~a}o Miguel} and Tuba Esatbeyoglu and Korma, {Sameh A}",
note = "Funding Information: This work was based upon the work from COST Action 18101 SOURDOMICS—Sourdough biotechnology network toward novel, healthier, and sustainable food and bioprocesses ( https://sourdomics.com/; https://www.cost.eu/actions/CA18101/ , accessed on 12 April 2023), where TE was member of the working groups 4, 6, 7, and 8, F{\"O} was the leader of the working group 8, “Food safety, health-promoting, sensorial perception and consumers{\textquoteright} behavior” and JR was the Chair and Grant Holder Scientific Representative and is supported by COST (European Cooperation in Science and Technology) ( https://www.cost.eu/ , accessed on 12 April 2023). COST was a funding agency for research and innovation networks. JR also acknowledged the Universidade Cat{\'o}lica Portuguesa, CBQF—Centro de Biotecnologia e Qu{\'i}mica Fina—Laborat{\'o}rio Associado, Escola Superior de Biotecnologia, Porto, Portugal, as well as the support made by LA/P/0045/2020 (Alice) and UIDB/00511/2020-UIDP/00511/2020 (LEPABE) funded by national funds through FCT/MCTES (PIDDAC).",
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AU - Latif, Anam

AU - Shehzad, Aamir

AU - Niazi, Sobia

AU - Zahid, Asna

AU - Ashraf, Waqas

AU - Iqbal, Muhammad Waheed

AU - Rehman, Abdur

AU - Riaz, Tahreem

AU - Aadil, Rana Muhammad

AU - Khan, Imran Mahmood

AU - Özogul, Fatih

AU - Rocha, João Miguel

AU - Esatbeyoglu, Tuba

AU - Korma, Sameh A

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