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In Pursuit of Total Exposure Health
Published in Kirk A. Phillips, Dirk P. Yamamoto, LeeAnn Racz, Total Exposure Health, 2020
Prebiotics and probiotics are two of the most widely studied elements in the field of gut microbiota, and specialists stress the importance of including both in our diet to help maintain the balance and diversity of the gut microbiome (ESNM 2019; Mayo Clinic 2019). Prebiotics are specialized plant fibers found naturally in fruits and vegetables and in commercial supplements. They are defined as the indigestible ingredients in food that selectively promote the growth and activity of a limited number of autochthonous bacterial species (i.e., indigenous organisms in soil) (ESNM 2019). Because they aren’t digestible, prebiotics pass through the digestive system to become food for bacteria and other microbes (Mayo Clinic 2019). Excessive consumption of prebiotics, however, may lead to discomfort or abdominal bloating in some people, adding to why nutritionists say balance and variety are important. Probiotics come from bacteria traditionally used in biologically active or fermenting food (e.g., yogurt, kombucha, other bacteria-fermented foods, commercial supplements). They, too, provide a range of benefits for the body, to include the maintenance of digestive comfort and the regulation of the immune system. Probiotics can also help balance the gut microbiota when affected by poor diet, infections, some antibiotics treatments, or other external factors such as stress (ESNM 2019).
Probiotics in Fruits and Vegetables: Challenges, Legislation Issues, and Potential Health Benefits
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
Mamta Thakur, Deepak Kumar Verma, Sudhanshu Billoria, H. W. Deshpande, Ami R. Patel, Geetanjali Kaushik
Kombucha-a fermented green or black tea drink is prepared by the fermentation of antioxidants rich tea leaves with probiotics such as Saccharomyces cerevisiae, S. bisporus, S. ludwigii, Zygo saccharomyces, and Torulopsis sp. (Jayabalan et al., 2014).
Novel freeze-drying matrix for enhancing viability of probiotic supplemented milkshake during simulated in vitro digestion
Published in Preparative Biochemistry & Biotechnology, 2022
Chakravarthy Muninathan, Megavarshini Poompozhilan, Srisowmeya Guruchandran, Adithya Jairam Viswanath Kalyan, Nandhini Devi Ganesan
Probiotics can be referred to live microbes intended for human consumption in adequate amounts for health benefits. Probiotics are rich in fermented products like curd, buttermilk, yogurt, cheese, kombucha, etc. The limitations of sensorial unacceptability of fermented foods anticipate fresh non-fermented foods with probiotic benefits. The increasing recognition for probiotics in the recent past has increased the studies on various probiotic organisms, prebiotic compounds and strategies to improve their efficiency.[1] However, manufacturers are supposed to declare and ensure that at least 106–107 CFU/mL viable probiotic cells are present at the time of consumption to ensure desired benefits. The major challenges confronted in maintaining the probiotic count in the finished product is the food processing conditions and storage factors exhibiting deteriorating effect on the nutrients and viable cell count. Other post-consumption factors resulting in probiotic loss include oxidative stress and the non-availability of supporting food matrix to withstand gastrointestinal stress.[2] To increase microbial management in the gastrointestinal tract, a combination of probiotics and prebiotics is anticipated. In such synbiotic formulations, the medium should protect cells from adverse conditions, gastro-intestinal stress and extend storage stability which is dependent on the properties of the matrix and the encapsulation method employed.[3]