Methods to Enhance Beneficial Metabolite Production in Probiotics

Improved efficacy of probiotics can be achieved by using different strategies, including the optimization of production parameters. The impact of fermentation parameters on bacterial physiology is a frequently investigated topic, but what happens during the formulation, i.e., the step where the lyoprotectants are added prior to freeze-drying, is less studied. In addition to this, the focus of process optimization has often been yield and stability, while effects on bioactivity have received less attention. In this work, we investigated different metabolic activities of the probiotic strain

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The bacterial strains of probiotics can be either naïve or genetically modified in any way. When utilized in dietary supplements, they are referred to as "live microbiological ingredients," when used as a drug, they are known as "live biotherapeutic agents." Most probiotics are categorized into bifidobacterial and lactic acid bacterial strains. However, certain bacteria and yeasts are also classified as probiotics. Probiotics play critical roles in preventing and effectively treating various types of cancer (Faghfuri et al., 2024;Feizi et al., 2024). Probiotics and their pro-bioactive cellular materials offer numerous therapeutic benefits for the gastrointestinal tract, including the release of various enzymes and potential synergistic effects on digestion. Specific components of probiotic lactic acid bacteria can modulate immune responses, activate the reticuloendothelial system, enhance cytokine pathways, and regulate interleukins and tumor necrosis factors. The primary mechanisms through which probiotics exert anticancer and antimutagenic effects include the binding, degradation, ... Read More

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In the industrialized world, functional foods have become a part of an everyday diet and are demonstrated to offer potential health benefits beyond the widely accepted nutritional effects. Probiotics are live microorganisms that confer health benefits when administered to the host in adequate amounts. Probiotics have been emerging as a safe and viable alternative to antibiotics in human health, besides improved immunomodulation and nutrient digestibility; in feeds, probiotics have shown drastic reductions of gastrointestinal tract invading pathogens. Dairy products can be a valuable source of value-added foods, especially when combined with a healthy diet. These probiotic dairy foods enhance the host's oral cavity and gut flora, stimulate the growth and catabolism of health-promoting bacteria, and improve the microbial balance in the gut microbiota.

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Metabiotics, a new generation of probiotics based on biologically active components (metabolites), are currently the subject of interest and study in the scientific community. This is a more advanced and promising form of probiotic preparations, among the properties of which high bioavailability, safety, and 'versatility in use are especially noted. The article presents a study of the antagonistic activity and biofilm formation of opportunistic strains of microorganisms under the influence of metabolites of probiotic microorganisms grown on 'various nutrient media and in different physical states. The objectives posed during the study answer questions about the biological activity of probiotic microorganisms grown on different nutrient media and in various physical states. The data obtained will form the basis for further research of active components that allow obtaining a clinical effect and will also help formulate an approach to developing the most effective ready-made forms of metabiotics. The place of research is the microbiological laboratory of the Testing Center of the Testi... Read More

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Probiotics are a kind of active microorganisms that are beneficial to the host by colonizing in the human body and changing the composition of the flora in a certain part of the host. The organic acids, special enzymes and actinomycin’s produced by lactic acid bacteria (LAB) have special physiological functions. LAB can regulate the normal flora of gastrointestinal tract and maintain the microecological balance, so as to improve gastrointestinal function, increase food digestibility and biotiter, reduce serum cholesterol, control endotoxin, inhibit the growth of spoilage bacteria in intestinal tract, and improve body immunity. This paper studied the existence mode and influencing factors of probiotics and took LAB as an example to mainly describe the research progress of LAB in probiotics, discussed the mechanism of probiotics to maintain the ecological balance of intestinal flora, summarized the impact of probiotics on human body, and aimed at various problems and deficiencies faced by the probiotic industry at present. Some suggestions on the future research direction are put forwa... Read More

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In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are “the pearls of the dairy industry.” During fermentation, fermented dairy products produce bioactive compounds and metabolites derived from bacteria. Research indicates the beneficial effects of probiotics found in dairy products on human health is making lightning-fast headway these days. The utilization of lactic acid bacteria as probiotics for the prevention or treatment of disease has been a driving force behind the discovery of novel potential probiotics found in naturally fermented milk. Probiotics such as lactic acid bacteria and bifidobacteria found in fermented dairy products have a variety of health benefits, including innate immune enhancement, diarrhea treatment, inflammatory bowel disease... Read More

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Abstract In recent decades, consumers, manufacturers, and researchers have been more interested in functional foods, which include probiotics, prebiotics, and postbiotics. Probiotics are live microbes that, when regulated in enough quantities, provide health benefits on the host, while the prebiotics are substrates that host microorganisms selectively use. Postbiotics are metabolites and cell-wall components that are beneficial to the host and are released by living bacteria or after lysis. Postbiotic dietary supplements are more stable than probiotics and prebiotics. Many bioactivities of postbiotics are unknown or poorly understood. Hence, this study aims to present a synopsis of the regular elements and new developments of the postbiotics including health-promoting effects, production, conceptualization of terms, bioactivities, and applications in the field of food safety and preservation. Postbiotics aid in bio preservation and the reduction of biofilm development in food due to their organic acids, bacteriocins, and other antibacterial activities. The present study examines the ... Read More

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Probiotics can exert direct or indirect influences on various aspects of health claims by altering the composition of the gut microbiome and producing bioactive metabolites. The aim of this study was to examine the effect of

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Probiotics are dietary supplements which contain live microorganisms, mostly different bacterial species that inhabit gut of host and ultimately benefit that host. The current investigation was done to explore the growth-promoting effects of four locally isolated probiotics strains L. paracasei, L. paracaseii, L. delbrueckii and L. rhamnosus. In this regard, 108 colony-forming units (CFU) were administered to the mice of experimental groups for 30 days. Upon administering probiotics, it was observed that the Lactobacilli species had a positive impact on body weight. The group that received L. rhamnosus exhibited the most significant increase, with a 76.53 % improvement over the control group (P < 0.05). Positive effects on somatic indices of different organs including spleen, thymus, kidneys, heart, liver, and lungs were also observed. In addition to all of these, the increases in the number of extensor digitorum longus (EDL) muscle fibers and their cross-sectional area (CSA) up to 40.70 % and 28.94 % respectively in L. rhamnosus group as compared with the control group. In the L. rh... Read More

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Probiotics are increasingly used as starter cultures to produce fermented dairy products; however, few studies have investigated the role of probiotics in milk fermentation metabolism. The current study aimed to investigate whether adding Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) as a starter culture strain could improve milk fermentation by comparing the physico-chemical characteristics and metabolomes of fermented milks produced by a commercial starter culture with and without Probio-M8. Our results showed that adding Probio-M8 shortened the milk fermentation time and improved the fermented milk texture and stability. Metabolomics analyses revealed that adding Probio-M8 affected mostly organic acid, amino acid, and fatty acid metabolism in milk fermentation. Targeted quantitative analyses revealed significant increases in various metabolites related to the sensory quality, nutritive value, and health benefits of the probiotic fermented milk, including 5 organic acids (acetic acid, lactic acid, citric acid, succinic acid, and tartaric acid), 5 essential amino acids ... Read More

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Postbiotics have gained attention due to their health benefits and potential bioactive metabolites.

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Abstract In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 10 7 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and r... Read More

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Because of the positive effects that probiotics have on human health, their use in pharmaceutical formulations and the development of functional foods have become increasingly widespread. The use of functional foods, such as probiotic foods, has become a mainstream trend in modern dietetics. To be effective, the health benefits of probiotic foods require that the viability of the probiotic bacteria is preserved not just during the production process and the shelf life of the product but also while the product is being digested by the consumer's digestive system. The health of the human host is substantially impacted by the microbial environment that is found in the human digestive tract. Some of the strains that make up this microbial community are referred to as "probiotics," and they are taken in their live form for the purpose of promoting health benefits and protecting the mucosal layer of the gut from invaders, which in turn strengthens the immune system. This community of microbes is responsible for a wide variety of processes, including the regulation of metabolic activities, ... Read More

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Probiotics are living microorganisms that when administered in appropriate quantities bring health benefits to the host. Probiotics products have been developed in the form of dairy products, dietary supplements, fermentation and enzyme preparations or other biological agents, and the global probiotics industry is growing at a rate of 15% to 20% per year. The clinical application of probiotics is becoming more and more extensive, especially in bacteriostasis, treatment of intestinal diseases, neonatal diseases and immune diseases, as well as in lowering blood pressure, lowering blood lipids, anti-aging, anti-tumor and central nervous system diseases. Metagenin refers to the bioactive compounds beneficial to health produced in the fermentation process of probiotics. Metagenin has anti-inflammatory, antibacterial, immune regulation, antioxidant, anti-obesity, anti-hypertension, hypidemia, liver protection, promoting wound healing and other biological activities, which has broad prospects in the development of new health functional food. This topic will be used for the method of investi... Read More

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The emergence and exploration of new disciplines and technologies have provided new ideas and opportunities for probiotic science and industry development. The interaction between diet and intestinal flora has become a new target for human health regulation. Recently, probiotic supplements have received increasing attention as an important tool to modulate the gut microbiota (Brito Sampaio, Fusco, de Brito Alves, Leite de Souza, 2022). Lactic acid bacteria (LAB) are powerful probiotics in the intestinal tract that can participate in metabolic regulation by directly or indirectly influencing the inhibition or activation of the signaling pathways. LAB can synthesize a variety of active metabolites, producing short-chain fatty acids, vitamins, enzymes, organic acids and antibacterial peptides. These metabolites can regulate the intestinal epithelium's barrier function and provide health benefits to the host. Studies have found that probiotics have a variety of biological activities (Leite de Souza, de Brito Alves, Fusco, 2022; Brito Sampaio et al., 2022). However, their application is s... Read More

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Over the years, probiotics have been extensively studied within the medical, pharmaceutical, and food fields, as it has been revealed that these microorganisms can provide health benefits from their consumption. Bacterial probiotics comprise species derived from lactic acid bacteria (LAB) (genus Lactobacillus, Leuconostoc, and Streptococcus), the genus Bifidobacterium, and strains of Bacillus and Escherichia coli, among others. The consumption of probiotic products is increasing due to the current situation derived from the pandemic caused by COVID-19. Foods with bacterial probiotics and postbiotics are premised on being healthier than those not incorporated with them. This review aims to present a bibliographic compilation related to the incorporation of bacterial probiotics in food and to demonstrate through in vitro and in vivo studies or clinical trials the health benefits obtained with their metabolites and the consumption of foods with bacterial probiotics/postbiotics. The health benefits that have been reported include effects on the digestive tract, metabolism, antioxidant, a... Read More

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Probiotics are viable microorganisms that provide beneficial health effects when consumed in adequate quantity by the host. Immunomodulation is one of the major beneficial effects of probiotics that is a result of the colonization of probiotic microorganisms in the gut, their interaction with the intestinal cells, production of various metabolites and by-products. The last few years have displayed an increasing number of studies on non-viable probiotics (paraprobiotics) and microbial by-products (postbiotics) that prove beneficial to human health by providing positive immune responses even in the inactivated form. The increasing number of research studies compare the effects of viable and non-viable probiotics, their by-products, and metabolites. This review focuses on the ability of different types of paraprobiotics and postbiotics to modulate the immune system. A majority of paraprobiotics are developed from Lactobacillus and Bifidobacterium strains. The postbiotic components that modulate the biological reactions include lipoteichoic acids, bacteriocins, short-chain fatty acids, p... Read More

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With the emphasis on intestinal health, probiotics have exploded into a vast market potential. However, new scientific evidence points out that the beneficial health benefits of probiotics are not necessarily directly related to viable bacteria. However, the metabolites or bacterial components of the live bacteria are the driving force behind health promotion. Therefore, scientists gradually noticed that the beneficial effects of probiotics are based on bacteria itself, metabolites, or cell lysates, and these factors are officially named “postbiotics” by the ISAPP. Postbiotic components are diverse and outperform live probiotics in terms of technology, safety, and cost due to their good absorption, metabolism, and organismal distribution. Postbiotics have been shown to have bioactivities such as antimicrobial, antioxidant, anti-inflammatory, anti-proliferative, and immunomodulation. Moreover, numerous studies have revealed the significant potential of postbiotics for disease treatment. This paper first presents the production and classification of postbiotics with examples from lacti... Read More

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Lactic acid bacteria (LAB) are one of the promising group of Gram-positive bacteria, highly applicable as biorefineries and used for their capability to metabolize a vast variety of substrates into more economically valuable food components and pharmaceutical precursors. They are highly considerable as a starter culture for fermentation process in order to produce different fermented food products with more nutritional value and digestibility. Lactic acid bacteria are more significant groups of probiotic organisms to maintain as well as restore the gut microflora inpatients who are distressed from diarrhea. Under fermentation conditions, LAB have the ability to synthesis numerous metabolites, such as antioxidants, lactic acid, reuterin, bacteriocins, reutericyclin, vitamins, and other biometabolites that make LAB highly potential at a biotechnological level. LAB-mediated fermented food products have some antitumor effects and the biosynthesized metabolites such as propionic, lactic, and acetic acid possess antifungal properties. By keeping this view, in this study, the most metabolic... Read More

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Probiotics are increasingly used in the fermentation industry owing to their probiotic properties. However, most previous studies of milk fermentation are based on single-strain fermentation or focused on interactions between the starter strains without considering the role of probiotics in the microbial ecosystem. Thus, in this study, we compared the differences in the fermented milk metabolomes of single-strain fermentation with Lacticaseibacillus paracasei PC-01 (PC-01) versus dual-strain fermentation with both PC-01 and a probiotic, Bifidobacterium adolescentis B8589 (B8589), with the aim of revealing the metabolic effect of adding B8589 in the milk fermentation process. Although co-fermenting with B8589 did not influence the growth of PC-01, non-targeted metabolomics revealed significant changes in the dual-strain fermented milk metabolomes, characterized by increased levels of amino acid metabolites. Targeted metabolomics analysis confirmed that, by adding B8589 as the co-fermentation culture, the level of γ-aminobutyric acid increased by seven times; and the contents of acetat... Read More

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