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Journals
Foods
Special Issues
Health Benefits of Probiotics and Prebiotics in Functional Foods
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Health Benefits of Probiotics and Prebiotics in Functional Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (15 May 2024) | Viewed by 4776

Special Issue Editors

Dr. Alejandra Cardelle Cobas

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Veterinary Medicine, Universidade de Santiago de Compostela, 27002 Lugo, Spain
Interests: food science and technology; food safety; functional foods; human nutrition; gut microbiota
Special Issues, Collections and Topics in MDPI journals
Dr. Beatriz Gullon

E-Mail Website
Guest Editor
Department of Chemical Engineering, Faculty of Science, University of Vigo, Vigo, Spain
Interests: sustainable process; agro-industrial residues; added-value products; isolation and characterization; innovative extraction methods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Probiotics are a class of microorganisms; their reasonable intake has beneficial effects on the body. Prebiotics are mainly oligo- or polysaccharides that are not easily digested by human enzymes. They exert beneficial effects when they are used by beneficial bacteria in the colon to inhibit harmful bacteria, stimulate cell vitality, and enhance human immunity.

With the rapid development of food science, probiotics and prebiotics research and applications have also broadened and deepened. Over time, people's health consciousness has become more prominent, and healthier and multifunctional foods are favored by people. Therefore, functional foods containing prebiotics and probiotics should be developed in the future. At the same time, through the industrial production of probiotic products, some crucial research avenues include how to strengthen the stability of the physiological functions of bacteria, improve the product quality, and verify and detect the physiological effects of probiotics. In addition, new ways to obtain them are employed, such as as the exploitation of agro-industrial wastes to produce high-value prebiotic compounds.

It is believed that with more relevant research, probiotics and prebiotics can be better applied in the field of functional foods and introduce health benefits to people.

This Special Issue aims to gather original research articles and reviews related to probiotics and prebiotics in functional foods.

Dr. Alejandra Cardelle Cobas
Dr. Beatriz Gullon
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • prebiotics
  • functional foods
  • gut microbiota
  • human health

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Published Papers (2 papers)

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Research

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15 pages, 5567 KiB  
Article
Profiling the Gut Microbiota in Obese Children with Formula Feeding in Early Life and Selecting Strains against Obesity
by Cong Liang and Lan-Wei Zhang
Foods 2024, 13(9), 1379; https://doi.org/10.3390/foods13091379 - 30 Apr 2024
Viewed by 1484
Abstract
Formula feeding, obesity and the gut microbiota are closely related. The present investigation explored the profiles of the intestinal microbiota in obese children over 5 years old with formula feeding in early life. We identified functional bacteria with anti-obesity potential through in vitro [...] Read more.
Formula feeding, obesity and the gut microbiota are closely related. The present investigation explored the profiles of the intestinal microbiota in obese children over 5 years old with formula feeding in early life. We identified functional bacteria with anti-obesity potential through in vitro and in vivo experiments, elucidating their mechanisms. The results indicated that, in the group of children over 5 years old who were fed formula in early life, obese children exhibited distinct gut microbiota, which were characterized by diminished species diversity and reduced Bifidobacterium levels compared to normal-weight children. As a result, Lactobacillus acidophilus H-68 (H-68) was isolated from the feces of the N-FF group and recognized as a promising candidate. H-68 demonstrated the ability to stimulate cholecystokinin (CCK) secretion in STC-1 cells and produce bile salt hydrolase. In vivo, H-68 promoted CCK secretion, suppressing food intake, and regulated bile acid enterohepatic circulation, leading to increased deoxycholic acid and lithocholic acid levels in the ileum and liver. This regulation effectively inhibited the diet-induced body weight and body fat gain, along with the liver fat deposition. In conclusion, H-68 was recognized for its prospective anti-obesity impact, signifying an auspicious pathway for forthcoming interventions targeted at averting pediatric obesity in formula-fed children. Full article
(This article belongs to the Special Issue Health Benefits of Probiotics and Prebiotics in Functional Foods)
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Review

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21 pages, 735 KiB  
Review
Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives
by Gordana Zavišić, Slavica Ristić, Saša Petričević, Drina Janković and Branka Petković
Foods 2024, 13(16), 2487; https://doi.org/10.3390/foods13162487 - 8 Aug 2024
Cited by 1 | Viewed by 2778
Abstract
Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter spp., Listeria monocytogenes, and fungi (Aspergillus, Fusarium). The addition of probiotic cultures (bacterial strains Lactobacillus [...] Read more.
Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter spp., Listeria monocytogenes, and fungi (Aspergillus, Fusarium). The addition of probiotic cultures (bacterial strains Lactobacillus and Bifidobacterium and the yeast Saccharomyces cerevisiae var. boulardii) to food contributes primarily to food enrichment and obtaining a functional product, but also to food preservation. Reducing the number of viable pathogenic microorganisms and eliminating or neutralizing their toxins in food is achieved by probiotic-produced antimicrobial substances such as organic acids (lactic acid, acetic acid, propionic acid, phenylacetic acid, and phenyllactic acid), fatty acids (linoleic acid, butyric acid, caproic acid, and caprylic acid), aromatic compounds (diacetyl, acetaldehyde, reuterin), hydrogen peroxide, cyclic dipeptides, bacteriocins, and salivabactin. This review summarizes the basic facts on microbial contamination and preservation of food and the potential of different probiotic strains and their metabolites (postbiotics), including the mechanisms of their antimicrobial action against various foodborne pathogens. Literature data on this topic over the last three decades was searched in the PubMed, Scopus, and Google Scholar databases, systematically presented, and critically discussed, with particular attention to the advantages and disadvantages of using probiotics and postbiotics as food biopreservatives. Full article
(This article belongs to the Special Issue Health Benefits of Probiotics and Prebiotics in Functional Foods)
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