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Rise of the Microbial World: An Economic Point of View
Published in Jyoti Ranjan Rout, Rout George Kerry, Abinash Dutta, Biotechnological Advances for Microbiology, Molecular Biology, and Nanotechnology, 2022
Probiotics refer to live microbes that provide potential health benefits when administered in sufficient amounts to the host. These may be similar or different from the naturally occurring beneficial microbes present in our gut and are supplied in the form of manufactured products such as food additives, dietary supplements, drugs, etc. (Song et al., 2012). Although humans have been aware of numerous beneficial effects of consuming fermented foods like milk since Vedic times even before the discovery of microbes, the scientific evidence came when Metchnikoff in 1908 published the book entitled- “The prolongation of life” where the consumption of fermented milk containing healthy bacteria, Lactobacilli was emphasized for a prolonged life span (Raghuwanshi et al., 2015). He stated that the bacteria dwelling in the human bowel degrades protein (putrefaction) and releases some toxic substances such as amine, indoles, ammonia into vascular and nervous systems which accelerate the aging process and these were identified for the cause of autointoxication (Mackowiak, 2013; Tannock, 2004). Gram-positive bacteria Lactobacillus and Bifidobacterium are some of the notable probiotic groups recognized to date (Behnsen et al., 2013). The most popular probiotics are Lactobacillus acidophilus, L. casei, L. helviticus, L. plantarum, L. fermentum, L. bulgaricus, Bifidobacterium breve, B. bifidum, B. longum, Enterococcusfaecalis. The probiotic strains are predominantly of bacterial origin; however, it could also belong to yeasts (Raghuwanshi et al., 2015). For instance, certain yeasts like Saccharomyces boulardii have been reported to exhibit probiotic properties (Stamatova and Meurman, 2009). These probiotics have not been reported to cause any harm or disease and are categorized under “generally regarded as safe” organisms. The potential health impact of microbes ranges from immunomodulation, respiratory, gastrointestinal functions, and releasing antimicrobial substances such as bacteriocins or metabolites such as acetic acid and lactic acid and has shown intrinsic properties of antigenotoxicity, antimutagenicity, and anticarcinogenicity (Song et al., 2012; Behnsen et al., 2013). It prevents and/or reduces the prevalence of gastrointestinal and extraintestinal disorders, infectious diarrhea, irritable bowel syndrome, inflammatory bowel disease, vaginal infections, and lactose intolerance (de Vrese et al., 2001; Marteau et al., 2002; Reid et al., 2001; Isolauri et al., 2001). Probiotics also inhibit oral pathogens in childhood (Twetman et al., 2008). Probiotics containing foods are mostly available in the markets as yogurt, fermented milk, miso, tempeh, cheese and vegetable, fruit, meat-based products (Song et al., 2012). Consumption of fermented dairy products is associated with reduced occurrence of colon cancer due to inhibition of bacterial growth responsible for the conversion of procarcinogen into a carcinogen (Vasiljevic and Shah, 2008).
Preparation of Saccharomyces boulardii powder by spray drying: thermoprotectants optimization and stability evaluation
Published in Preparative Biochemistry & Biotechnology, 2022
Guowei Shu, Bohao Li, Chunji Dai, Li Chen, Xin Yang, Zhangteng Lei, Meng Zhang, Yuliang Guo
Probiotics are rich in microbial diversity. Common probiotics on the market include Bifidobacterium and Lactobacillus. Some yeasts different from lactic acid bacteria may also used as probiotics, such as Saccharomyces boulardii.[8]Saccharomyces boulardii was used to prevent and treat antibiotic-related diarrhea since the 1950s and is one of the most common prescriptions,[9] the double-blind study also confirmed the probiotic action of S. boulardii.[10] Like other probiotic, it has some health-promoting effects such as generating chelate degradation enzymes and degrading pathogenic toxins; it changs food components in fermented food systems, such as degrading phytate and biofortificating folate to incease the availability of nutrients.[11] According to a study, S. boulardii affects the intestinal immune system.[12] Moreover, S. boulardii has also been reported to treat lactose intolerance, fever blisters, high cholesterol levels, urinary tract infections (UTIs), and teenage acne.[13] The realization of these probiotic effects depends on the daily intake of S. boulardii. Due to alcoholic fermentation, more than 103 colony-forming unit/g produces an unexpected smell and taste in the fermented foods. Thus, as an additive and starter culture used in food, S. boulardii is still under investigation.[14,15]
Comprehensive optimization of composite cryoprotectant for Saccharomyces boulardii during freeze-drying and evaluation of its storage stability
Published in Preparative Biochemistry & Biotechnology, 2019
Shu Guowei, Xin Yang, Chen Li, Dan Huang, Zhangteng Lei, Chen He
Probiotics have traditionally been used as a term to describe the use of live microorganisms as food supplements to benefit the host by improving the intestinal microbial balance.[1] They not only prevent diarrhea, gastrointestinal infections, and inflammatory bowel disease, but also decrease serum lipids and improve the immune system. Because of their anticarcinogenic, antibacterial, and antimutagenic effects, probiotics were recommended to be involved in daily diet with the consumption level of 106 CFU/mL.[2,3] The results by O’Mahoney et al.[4] indicated that mice genetically bred to be susceptible to colitis and colon cancer had a 10% incidence rate of adenocarcinoma when fed Lactobacillus salivarius compared with the 50% rate for control animals. McFarland[5] compared the efficacy of probiotics for the prevention of antibiotic-associated diarrhea (AAD) and the treatment of C. difficile disease (CDD), showing that several probiotics (Saccharomyces boulardii and a mixture of Lactobacillus acidophilus and Bifidobacterium bifidum) had a significant efficacy and no serious adverse reactions were reported in the 12 trials. Probiotics may offer a safe and effective method to prevent Traveler’s diarrhea. Piotrowska and Zakowska[6] have demonstrated that strains of Lactobacillus acidophilus and Lactobacillus rhamnosus reduced the toxicity levels of ochratoxin A (a common food mycotoxin) from foods up to 50%. However, maintaining the required probiotics viability during food process and subsequent storage remain a challenge in commercial application.[7] Therefore, to maintain or enhance the viability of probiotics, the appropriate methods, such as drying processes and encapsulation technology, should be well considered.