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Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan and 4 more
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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Latif, A., Shehzad, A., Niazi, S., Zahid, A., Ashraf, W., Iqbal, M. W., Rehman, A., Riaz, T., Aadil, R. M., Khan, I. M., Özoğul, 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, 1216674. https://doi.org/10.3389/fmicb.2023.1216674
Latif, Anam, et al. "Probiotics: mechanism of action, health benefits and their application in food industries." Frontiers in Microbiology, vol. 14, 2023, pp. 1216674, https://doi.org/10.3389/fmicb.2023.1216674.
Latif, Anam, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, et al. "Probiotics: mechanism of action, health benefits and their application in food industries." Frontiers in Microbiology 14 (2023): 1216674. https://doi.org/10.3389/fmicb.2023.1216674.
Latif A., Shehzad A., Niazi S. [и др.] Probiotics: mechanism of action, health benefits and their application in food industries // Frontiers in Microbiology. — 2023. — Vol. 14. — P. 1216674. — URL: https://doi.org/10.3389/fmicb.2023.1216674
@article{latif2023probiotics,
title = {{Probiotics: mechanism of action, health benefits and their application in food industries}},
author = {Anam Latif and Aamir Shehzad and Sobia Niazi and Asna Zahid and Waqas Ashraf and Muhammad Waheed Iqbal and Abdur Rehman and Tahreem Riaz and Rana Muhammad Aadil and Imran Mahmood Khan and Fatih Özoğul and João Miguel Rocha and Tuba Esatbeyoglu and Sameh A. Korma},
journal = {Frontiers in Microbiology},
year = {2023},
volume = {14},
pages = {1216674},
doi = {10.3389/fmicb.2023.1216674},
url = {https://doi.org/10.3389/fmicb.2023.1216674}
}TY - JOUR 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 - Özoğul, Fatih AU - Rocha, João Miguel AU - Esatbeyoglu, Tuba AU - Korma, Sameh A. TI - Probiotics: mechanism of action, health benefits and their application in food industries JO - Frontiers in Microbiology VL - 14 SP - 1216674 PY - 2023 DA - 2023/08/17 DO - 10.3389/fmicb.2023.1216674 UR - https://doi.org/10.3389/fmicb.2023.1216674 ER -
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