Probiotics

Advanced Food and Health Applications

1st Edition - December 2, 2021
Editor: Adriano Brandelli
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 1 7 0 - 1
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 3 5 5 - 4

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and… Read more

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code needed.

Institutional subscription on ScienceDirect

Request a sales quote

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationship of probiotics to health. The book also includes a discussion on regulatory aspects.

This book is an excellent resource for food scientists, nutritionists, dieticians, pharmaceutical scientists, and others working with probiotics or studying related fields.

Cover image
Title page
Table of Contents
Copyright
Contributors
Preface
Chapter 1: An introduction to probiotics
Abstract
1.1: Introduction
1.2: Probiotics: Historical context and concept evolution
1.3: Selection criteria for probiotic microorganisms
1.4: Safety aspects of probiotics
1.5: Beneficial health properties and therapeutic potential of probiotics
1.6: Probiotics legislation and challenges
1.7: Conclusion and perspectives
References
Chapter 2: Prebiotics and synbiotics
Abstract
2.1: Prebiotics—History, definitions, and criteria
2.2: Prebiotics—Classification
2.3: Prebiotic production
2.4: Prebiotic health benefits
2.5: Technological benefits
2.6: Synbiotics
2.7: Application of prebiotics and symbiotics in food products
2.8: Validation methods for evaluation of prebiotic properties
2.9: Summary/conclusion
References
Chapter 3: Microorganisms with food applications as probiotics
Abstract
3.1: Introduction
3.2: Established probiotics
3.3: Emerging probiotics
3.4: Probiotics, an evolving term
3.5: Future strategies to optimize selection and improve performance in food
3.6: Concluding remarks
References
Chapter 4: Beneficial microbes from human and animal intestines
Abstract
4.1: Introduction
4.2: Physiology of gut microbiota
4.3: Ecology of the gut microbiota
4.4: Gut microbiota in health and disease
4.5: Tools for the characterization of microbiota
4.6: Lactobacilli and their use in the promotion of animal health
4.7: Conclusion
References
Chapter 5: High-throughput technologies in probiotics science
Abstract
5.1: An overview on high-throughput methodologies
5.2: The impact of omics tools on probiotics research
5.3: Genomics and metagenomics
5.4: Transcriptomics
5.5: Proteomics and metaproteomics
5.6: Metabolomics
5.7: Nutrigenomics
5.8: Databases for probiotics
5.9: Concluding remarks
References
Chapter 6: Probiotics in milk and dairy foods
Abstract
6.1: Introduction
6.2: Milk as a source of probiotic bacteria
6.3: Autochthone lactic acid bacteria as probiotic candidates
6.4: Probiotics milk products
6.5: Probiotics in the dairy industry and functional foods
6.6: Probiotics as vaccine adjuvants and triggers for immune response
6.7: Conclusion
References
Chapter 7: Probiotics in meat products
Abstract
7.1: Introduction
7.2: Role of lactic acid bacteria in the production of fermented meat products
7.3: Probiotics in meat production
7.4: Conclusions and perspectives
References
Chapter 8: Development of high-protein whey-based beverage rich in probiotics
Abstract
Acknowledgments
8.1: Introduction
8.2: Rationale for the formulation of the drink
8.3: The products used in the development process
8.4: Step 1: Selection of a WPI or WPC that could allow the fermentation
8.5: Step 2: Selection of a WPI or WPC that had good sensory attributes
8.6: Step 3: Selection of a starter that would have adequate fermentation speed and final pH as well as good sensory attributes
8.7: Step 4: Selection of an appropriate probiotic culture
8.8: Step 5: Selection of a growth-enhancing whey-based supplement for the probiotic strain
8.9: Step 6: Development of a fermentation process that enables very high counts in probiotics
8.10: What was needed… and further research needs
References
Chapter 9: Effect of food ingredients on susceptible gut indigenous bacteria
Abstract
9.1: Introduction
9.2: Limosilactobacillus reuteri as a Lactiplantibacillus plantarum-SIB
9.3: Brown algae-SIBs
9.4: Spice-SIBs
9.5: Dietary protein-SIB
9.6: Polyphenols modulating the gut microbiome
9.7: Conclusion
References
Chapter 10: Encapsulation of probiotics
Abstract
10.1: Introduction
10.2: Market and research trends
10.3: The gastrointestinal journey of probiotics
10.4: Storage of probiotic-based foods and over-the-counter (OTC) formulations
10.5: Selection of probiotic strains
10.6: Micro-/nanoimmobilization of probiotics
10.7: Coating materials
10.8: Encapsulation techniques
10.9: Sensorial aspects of probiotic formulations
10.10: Future trends
References
Chapter 11: Prospective applications of probiotics and prebiotics in foods
Abstract
11.1: Introduction
11.2: Regulatory aspects for the commercialization of probiotics
11.3: Characterization of new probiotics and their potential health and technological benefits
11.4: Physiological, regulatory, and technological aspects of prebiotics
11.5: Valorization of fruits, plant by-products, and whey as ingredients for probiotic and prebiotic dairy products
11.6: Plant-based products as milk alternatives, snacks, and ingredients with probiotic strains and/or prebiotic ingredients
11.7: Additional challenges and perspectives on the industry and consumers’ point of view
References
Chapter 12: Food-gut microbiota interactions
Abstract
12.1: Introduction
12.2: Food-microbiota interaction: Microbiota composition and nutrient bioavailability
12.3: Food-microbiota interactions: Effect on host health
12.4: Food-microbiota interaction: Responders vs. nonresponders
12.5: Conclusions
References
Chapter 13: Food-based probiotics: Functional dietary ingredients
Abstract
13.1: Introduction
13.2: Microbial diversity of probiotic agents
13.3: Food-based probiotics
13.4: Specifications of commercial probiotic products
13.5: Health benefit mechanisms of probiotic supplements
13.6: Postbiotics: A new generation of functional ingredients
13.7: Probiotics and COVID-19
13.8: Summary and recommendations for future studies
References
Chapter 14: Probiotics in sports nutrition
Abstract
14.1: Introduction
14.2: Composition of the gut microbiome in athletes
14.3: Impact on upper respiratory tract symptoms
14.4: Impact on gastrointestinal tract symptoms
14.5: Impact on gastrointestinal tract barrier function
14.6: Potential attenuation of exercise-induced muscle damage responses
14.7: Nutrient absorption
14.8: Enhancement of sports performance
14.9: Marketing of Probiotics to athletes
14.10: Summary
References
Chapter 15: Impact of probiotic supplementation and the role of gut microbiome in obesity
Abstract
Acknowledgments
15.1: Introduction
15.2: Obesity
15.3: Gut microbiome
15.4: Gut microbiome and obesity
15.5: Impact of probiotic supplementation: Evidences from recent clinical trials
15.6: Future perspectives
15.7: Conclusion
References
Chapter 16: Immunomodulatory and antiinflammatory mechanisms of probiotics
Abstract
16.1: Introduction
16.2: Surface layer proteins
16.3: Vitamins and short chain fatty acids
16.4: Bacteriocins
16.5: Bacteriophages and CRISPR-Cas system
16.6: Extracellular vesicles
16.7: Conclusion and perspectives
References
Chapter 17: Probiotics and intestinal health
Abstract
17.1: Introduction
17.2: Irritable bowel syndrome
17.3: Diverticular disease
17.4: Inflammatory bowel disease
17.5: Prevention and treatment of diarrhea
17.6: Discussion and conclusions
References
Chapter 18: Probiotics and urogenital health
Abstract
18.1: Structure of the female reproductive tract (FRT) and ecological aspects
18.2: Vaginal microbiome and reproductive microbiome
18.3: Innate and adaptative immune system in the female reproductive tract (FRT)
18.4: Factors affecting the ecological FRT equilibrium
18.5: Frequency of infections in the female genital tract
18.6: Requirements for probiotics for the urogenital tract
18.7: Mechanisms of action of probiotics and their evidence related to the FGT
18.8: Conclusion
References
Chapter 19: Probiotics and skin health
Abstract
19.1: Skin structure
19.2: Skin microbiota
19.3: Probiotics
19.4: The gut-brain-skin axis
19.5: Topical probiotics in skin disorders
19.6: Conclusions
References
Chapter 20: Probiotics in the management of diabetes
Abstract
20.1: Introduction
20.2: Current line of treatment and advantages of management by probiotics
20.3: Role of gut microbiota in diabetes
20.4: In vivo studies on probiotics in the management of diabetes
20.5: Clinical studies
20.6: Recent research on A. muciniphila
20.7: Conclusions, future studies, and perspectives
References
Chapter 21: Probiotics in pediatrics
Abstract
Author’s list
21.1: Introduction
21.2: Search strategy
21.3: Probiotics for treatment of acute infectious gastroenteritis and diarrhea
21.4: Probiotics for prevention and treatment of antibiotic and Clostridium difficile-associated diarrhea
21.5: Probiotics for the prevention of nosocomial infections and diarrhea
21.6: Probiotics for the prevention of common respiratory infections and acute gastroenteritis in children attending day care
21.7: Probiotics for the treatment of Helicobacter pylori infection
21.8: Probiotics for the prevention of necrotizing enterocolitis
21.9: Probiotics for the prevention and treatment of allergy and atopic dermatitis
21.10: Probiotics for the prevention and management of asthma and allergic rhinitis
21.11: Probiotics for the treatment of inflammatory bowel disease (IBD)
21.12: Probiotics for the prevention and treatment of regurgitation
21.13: Probiotics for the prevention and treatment of infant colic
21.14: Probiotics for the treatment of irritable bowel syndrome and functional abdominal pain disorders
21.15: Probiotics for the treatment of functional constipation
21.16: Author’s conclusions and recommendations
References
Chapter 22: Probiotics and the gut-brain axis
Abstract
22.1: Introduction: The gut-brain axis
22.2: The gut and the enteric nervous system (ENS)
22.3: Leaky gut
22.4: Neurodevelopment
22.5: Psychobiotics: What we know so far
22.6: Probiotics and the gut-brain axis
22.7: Conclusion
References
Chapter 23: Probiotics and the gut-liver axis
Abstract
23.1: Introduction
23.2: Gut microbiota and gut-liver axis
23.3: The different approaches for microbiota shaping
23.4: The use of probiotics in liver diseases
23.5: Conclusion
References
Chapter 24: Next-generation probiotics
Abstract
Acknowledgments
24.1: Introduction
24.2: Next-generation probiotics mechanisms and potential health applications
24.3: Impact of NGP-derived metabolites on host physiology
24.4: Gut-microbiota axes
24.5: Production constraints and crafty delivery systems
24.6: Next-generation probiotics: Regulation framework and risk assessment
24.7: Conclusions and future perspectives
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Probiotics

Advanced Food and Health Applications

Purchase options

Save 50% on book bundles

Institutional subscription on ScienceDirect

Adriano Brandelli