Advances in Probiotics

Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial requirements and other techno-functional traits of probiotics.

At present there is no solitary volume to describe the probiotics and prebiotics properties, Advances in Probiotics: Microorganisms in Food and Health provides novel information to fill the overall gap in the market. It presents the most current information on probiotic and prebiotics for the food industry. This book is a valuable resource for academicians, researchers, food industrialists, and entrepreneurs.

Cover
Title page
Contents
Copyright
Contributors
Editors Biography
Foreword
Preface
Part I: Probiotics Microorganisms
Chapter 1: Probiotic Microorganisms and Their Benefit to Human Health
Abstract
1. Introduction
2. Most common detection methods and assays of probiotic microorganisms
3. Probiotic microorganisms and their recently reported health effects
4. Discussion and conclusions
Chapter 2: Selection Criteria for Identifying Putative Probiont
Abstract
1. Introduction
2. Probiotic microorganisms
3. Requirements for the selection of probiotic strains
4. Safety assessments
5. Technological requirements
6. Conclusion
Chapter 3: Simulated Gastrointestinal System to Assess the Probiotic Properties Modified to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System
Abstract
1. Introduction
2. The gastrointestinal (GI) tract
3. Encapsulation technologies for probiotics
4. Selecting the in vitro conditions for cells release
5. Survival of entrapped LCS in simulated gastrointestinal conditions
6. Conclusion
Chapter 4: Next-Generation Probiotics
Abstract
1. Introduction
2. Next-generation probiotics
3. Candidates for next-generation probiotics
4. Safety assessment of next-generation probiotics
5. Application of next-generation probiotics
6. Conclusion
Chapter 5: Edible Mushrooms: A Promising Bioresource for Prebiotics
Abstract
1. Introduction
2. Conclusions
Acknowledgment
Part II: Omics approaches in Probiotics
Chapter 6: Genetic Modification and Sequence Analysis of Probiotic Microorganisms
Abstract
1. Introduction
2. Sequence analyses
3. Genetic engineering applications on probiotic strains
4. Use of CRISPR-Cas systems
5. Systems biology approaches
6. Biosafety
7. Conclusion
Chapter 7: Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH
Abstract
1. Introduction
2. In vitro and in vivo studies on beneficial effects of probiotics
3. Modulation of gut–brain axis by probiotics
4. Materials and methods
5. Secondary metabolite clusters identification using antiSMASH
6. Phylogenetic analysis of genes
7. pH concentration
8. Result and discussion
9. Secondary metabolite clusters identification using antiSMASH
10. Phylogenetic analysis of genes
11. pH concentration
12. Conclusion
Acknowledgment
Chapter 8: Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators—An In Silico Strategy
Abstract
1. Introduction
2. Methodology
3. Results and discussion
4. Conclusion
Acknowledgment
Part III: Quality and Nutrition of Probiotics
Chapter 9: Prebiotics Mechanism of Action: An Over View
Abstract
1. Introduction
2. Mechanism of prebiotics in treating constipation
3. Mechanism of action of prebiotics in maintaining intestinal pH
4. Mechanism of action of prebiotics in maintaining lipid metabolism
5. Mechanism of action of prebiotics as anticarcinogenic agents
6. Mechanism of action of prebiotics in immunomodulation
7. Mechanism of action of prebiotics in preventing necrotizing enterocolitis (NEC)
8. Mechanism of action of prebiotics in preventing diabetes
9. Mechanism of action of prebiotics in preventing bowel diseases
10. Mechanism of prebiotics in improving nutritional absorption
11. Mechanism of action of prebiotics in maintaining nervous system
12. Mechanism of action of prebiotics in preventing autism
13. Mechanism of action of prebiotics in preventing hepatic encephalopathy
14. Mechanism of action of prebiotics in preventing skin diseases
15. Mechanism of action of prebiotics in preventing cardiovascular diseases
16. Conclusion
Acknowledgment
Chapter 10: Synbiotics in Nutrition
Abstract
1. Introduction
2. Synbiotics
3. Synbiotic selection criteria
4. Synbiotics in use
5. Mechanism of action of synbiotics
6. Synbiotics for humans
7. Synbiotics and their outcomes on human health in clinical studies
8. Metabolic syndrome
9. Inflammatory bowel disease
10. Diarrhea
11. Irritable bowel syndrome
12. Colon cancer
13. Kidney and liver disease
14. Synbiotics for animals
15. Synbiotic therapy
16. Application of synbiotics
17. Commercial synbiotics: obstacles, challenges, and future prospects
18. The safety issue of synbiotics
19. Conclusion
Chapter 11: Role of Probiotic Microbes Exerting Nutritional Properties
Abstract
1. Introduction
2. Overview about probiotic foods
3. Probiotic food products
4. Microbial role in probiotic foods and nutritional properties
5. Probiotic food and its clinical significance—human health perspectives
6. Role of probiotics in dietary supplements
7. Global emergence of probiotic foods
8. Nutraceutical importance of probiotic foods
9. Future perspectives of probiotic foods
10. Conclusion
Part IV: Probiotics in Health and Diseases
Chapter 12: Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy
Abstract
1. Introduction
2. Chronic inflammation is a major oncogenic stimulant
3. Mechanism of action of probiotics against cancer
4. In vitro studies of probiotics on cancer
5. In vivo studies of probiotics on cancer
6. Probiotics and gastrointestinal (GI) cancer
7. Afterword
Chapter 13: Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders
Abstract
1. Introduction
2. Gut microbiota as psychobiotics
3. Prebiotics for psychobiotics
4. Psychophysiological effects of psychobiotics
5. Microbes–brain signaling
6. Mind-enteric nervous system interaction
7. Vagal signaling
8. Short-chain fatty acids, gut hormones, and bacteria-derived blood metabolites
9. Microbes immune interactions
10. Neuropsychological disorders
11. Metabolic disorder
12. Gastro Intestinal Issue
13. Regulation of microbiota and possibilities for treatment
14. Conclusion
Chapter 14: Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention
Abstract
1. Metabolic syndrome
2. Unveiling the potential of probiotics
3. Gut microbiota in obesity
4. Probiotics and cardiovascular diseases
5. Conclusion
Chapter 15: Bacillus Species—Elucidating the Dilemma on Their Probiotic and Pathogenic Traits
Abstract
1. Introduction
2. Advantages of sporeformers in the gut and food chain
3. Probiotic attributes of Bacillus species
4. Synbiotics of Bacillus sp.
5. The rationale to use synbiotics
6. Mechanism of action of Bacillus probiotics
7. Mechanism 1—antimicrobial activity
8. Mechanism 2—interaction with intestinal and immune cells
9. Commercially available Bacillus probiotics
10. Pathogenic attributes of Bacillus sp.
11. Bacillus probiotics—safety
12. Conclusion
Chapter 16: Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries
Abstract
1. Introduction
2. Issues in aquaculture hatcheries
3. Use of probiotics in aquaculture
4. Seaweed probiotic fermentation
5. Probiotic fortifies seaweed silage of Eucheuma denticulatum Doty
6. Chemical characteristics of seaweed silage
7. Seaweed silage as rotifer feed
8. Seaweed silage feed formulation
9. Conclusion
Acknowledgments
Chapter 17: Secondary Metabolites From Probiotic Metabolism
Abstract
1. Probiotics
2. Postbiotics
3. Conditions of probiotics to produce postbiotics
4. Human health benefits of probiotics and postbiotics
5. Application of probiotics and postbiotics for healthy food development
6. Conclusions
Acknowledgment
Chapter 18: Bacteriocins Produced by Probiotic Microorganisms
Abstract
1. Introduction
2. Bacteriocins
3. Gram-negative bacteriocins
4. Gram-positive bacteriocins
5. The mechanism of antibacterial activity of bacteriocins
6. Applications of bacteriocins
7. Conclusion
Chapter 19: Probioactives: Bacteriocin and Exopolysaccharides
Abstract
1. Introduction
2. Probioactive perception
3. Sources and strain specificity of probioactives
4. Bacteriocin from probiotic strains
5. Bacteriocin classification
6. Biochemical characterization of bacteriocin
7. Bacteriocin genetics and biosynthesis
8. Cytotoxicity effect of bacteriocin
9. Bacteriocin from Lactobacillus sp.
10. Gassericin from Lactobacillus gasseri
11. Bacteriocin from Bacillus species
12. Subtilosin A from Bacillus subtilis
13. Bacterial exopolysaccharides
14. EPS characteristics
15. EPS classification
16. Biosynthesis and genetics of EPS
17. EPS production
18. Physicochemical properties of EPS
19. Biological properties of bacterial EPS
20. Immunostimulatory activity
21. Antioxidant property
22. Anticancer effects
23. Cholesterol-lowering activity
24. Conclusion
Chapter 20: Probiotics in Shrimp Aquaculture
Abstract
1. Introduction
2. Definition
3. Types of probiotics
4. Microorganisms of probiotic
5. Probiotics in aquaculture
6. Immune system promoters
7. Water quality improvement
8. Bioremediation
9. Materials and methods
10. Probiotic feed preparation
11. Assessment of physicochemical parameters
12. Assessment of growth performance
13. Results and discussion
14. Determination of physicochemical parameters of probiotics supplemented shrimp aquaculture tank with various days of incubation
15. Biochemical analysis of Litopenaeus vannamei by the effect of potential bacteria in different intervals
16. Application of probiotics
17. Hydrogen peroxide (H2O2)
18. Influence of immune system
19. Effect of reproduction of aquatic species
20. Conclusions
Acknowledgments
Chapter 21: Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei
Abstract
1. Introduction
2. Materials and methods
3. Results and discussion
4. Conclusion
Acknowledgments
Chapter 22: Probiotics as a Growth Promotant for Livestock and Poultry Production
Abstract
1. Introduction
2. Exploitation of antibiotics in poultry production
3. Probiotics: definition, concepts, and history
4. Probiotics for poultry nutrition: a glance on the market
5. Role of probiotics in poultry
6. Bacterial populations in GI tract of poultry
7. Application of actinobacteria as probiotics in livestock and poultry production
8. Conclusion
Chapter 23: Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits
Abstract
1. Introduction
2. Role of probiotics in food fermentation
3. Production of probiotic foods
4. Major probiotic foods
5. Tempeh
6. Kombucha
7. Kefir
8. Sauerkraut
9. Pickles
10. Idli
11. Miso
12. Yoghurt
13. Dosa
14. Conclusion
Chapter 24: Lactic Acid Bacteria in Fermented Food
Abstract
1. Introduction
2. The probiotics microorganism used in the fermented food
3. Function and application of food microorganisms
4. Prospect
Chapter 25: Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition
Abstract
1. Introduction
2. Probiotic microorganisms used in human nutrition and their role
3. Probiotic microorganisms used in animal nutrition and their role
4. Prebiotics used in human and animal nutrition
5. Concluding remarks
Chapter 26: New Formulations and Products in Prebiotic Food
Abstract
1. Introduction
2. Prebiotic dietary fiber sources
3. Prebiotic production from food industry wastes and agricultural by-products
4. Development of prebiotic food products
5. Prebiotics safety
6. Food applications of prebiotics
7. Conclusion
Chapter 27: Therapeutic Potential of Different Probiotic Foods
Abstract
1. Introduction
2. Criteria for the selection of probiotic food
3. Different types of probiotic food
4. Conclusion
Chapter 28: Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods
Abstract
Abbreviations
1. Introduction to probiotic-containing functional foods
2. Probiotic foods on the market
3. Factors affecting probiotics’ viability
4. Intervention strategies
5. Final considerations
Chapter 29: Effective Probiotic Delivery: Current Trends and Future Perspectives
Abstract
1. Introduction
2. Probiotics
3. Selection of probiotic strains for technological performance
4. Use of encapsulation technology for effective delivery of probiotics
5. Microencapsulation of probiotics
6. Nanoencapsulation of probiotics
7. Encapsulation of probiotics: insights into industrial applications
8. Conclusion and future perspectives
Acknowledgment
Chapter 30: Industrial Requirements and Other Techno-functional Traits of Probiotics
Abstract
1. Introduction
2. Health benefits of probiotics
3. The techno-functional traits approaches of probiotics
4. Industry-based probiotics application in various fields
5. Agricultural applications of probiotics
6. Livestock applications of probiotics
7. Probiotics application challenges
8. The future of probiotics
9. Regulations and guidelines for probiotics
10. Conclusion
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Advances in Probiotics

Microorganisms in Food and Health

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Dharumadurai Dhanasekaran

Alwarappan Sankaranarayanan

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