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Prebiotics, Probiotics and Postbiotics: Current Trends in the Food Industry
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Prebiotics, Probiotics and Postbiotics: Current Trends in the Food Industry

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

Deadline for manuscript submissions: 30 November 2024 | Viewed by 3866

Special Issue Editor

Prof. Dr. Xiaoyang Pang

E-Mail Website
Guest Editor
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: breeding of lactic acid bacteria strains; lactic acid bacteria quorum sensing systems; lactic acid bacteria CRISPR/cas9 gene editing systems; regulation and immune regulation of intestinal flora; lactic acid bacteria mechanisms

Special Issue Information

Dear Colleagues,

Probiotics generally refer to microorganisms that can be beneficial to the host’s health. Their main functions are optimizing the intestinal microbial ecology and improving the digestive function. Existing research has also revealed that probiotics have multiple functions, such as affecting the metabolism pathway, regulating hormone levels, improving immunity, promoting sleep and relieving anxiety. However, the complicated regulatory mechanisms of probiotics are still unclear. In recent years, correlative concepts to probiotics have been proposed, such as prebiotics, which can be used by gut microbes but not directly absorbed by animals, and postbiotics, which refer to the biologically bacterial component or metabolic product. Various theorietical and technological investigations have been developed to investigate functional prebiotics, probiotics and postbiotics, reveal their functional mechanisms, and utilize them as functional ingredients and additives in food.

In this Special Issue, original research articles and reviews are invited. Topics may include, but are not limited to, the exploration and modification of the novel pre-, pro- and postbiotics, the interaction and effect of pre-, pro- and postbiotics on the gut and gut flora, and the application of prebiotics, probiotics and postbiotics in food.

Yours Faithfully,

Prof. Dr. Xiaoyang Pang
Guest Editor

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

  • prebiotics
  • probiotics
  • postbiotics
  • interaction
  • regulatory mechanism
  • modification
  • application

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Published Papers (3 papers)

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Research

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14 pages, 3545 KiB  
Article
Lactobacillus Kefir M20 Adaptation to Bile Salts: A Novel Pathway for Cholesterol Reduction
by Changlu Ma, Qichen Liu, Shuwen Zhang, Ailing Qu, Qing Liu, Jiaping Lv and Xiaoyang Pang
Foods 2024, 13(21), 3380; https://doi.org/10.3390/foods13213380 - 24 Oct 2024
Viewed by 591
Abstract
(1) Background: This study investigated the impact of in vitro adaptations to acid and bile stress on the cholesterol-lowering activity of the probiotic Lactobacillus kefir M20. (2) Methods: Lactobacillus kefir M20 was extracted from fermented dairy products in Xinjiang, China, and isolated using [...] Read more.
(1) Background: This study investigated the impact of in vitro adaptations to acid and bile stress on the cholesterol-lowering activity of the probiotic Lactobacillus kefir M20. (2) Methods: Lactobacillus kefir M20 was extracted from fermented dairy products in Xinjiang, China, and isolated using MRS medium. The lactic acid bacteria were cultured for stress resistance to acid and bile salts and then gavaged into mice for animal experiments. (3) Results: The adaptation to bile stress treatment resulted in a notable enhancement of the cholesterol-lowering capacity of Lactobacillus kefir M20, with reductions of 16.5% and 33.1% in total and non-HDL cholesterol, respectively, compared to the untreated strain. Furthermore, the daily fecal total bile acid excretion was 9.2, 5.4 and 5.0 times higher in the M20-BSA group compared to the HC, M20 and M20-ASA groups, respectively. (4) Conclusions: This study suggests that targeted probiotics have the potential for application in the next generation of functional foods and probiotic formulations aimed at combating hypercholesterolemia. Full article
(This article belongs to the Special Issue Prebiotics, Probiotics and Postbiotics: Current Trends in the Food Industry)
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16 pages, 1992 KiB  
Article
Assessment of Multifunctional Activity of a Postbiotic Preparation Derived from Lacticaseibacillus paracasei Postbiotic-P6
by Hui Dong, Xianpu Ren, Yaxin Song, Jingwen Zhang, Haonan Zhuang, Chuantao Peng, Jinshan Zhao, Jinling Shen, Jielin Yang, Jinhong Zang, Day Li, Tanushree B. Gupta, Dehua Guo and Zhaojie Li
Foods 2024, 13(15), 2326; https://doi.org/10.3390/foods13152326 - 24 Jul 2024
Cited by 1 | Viewed by 1191
Abstract
Postbiotics possess various functional activities, closely linked to their source bacterial strains and preparation methods. Therefore, the functional activities of postbiotics need to be evaluated through in vitro and in vivo methods. This study aims to prepare a postbiotic and explore its antihemolytic, [...] Read more.
Postbiotics possess various functional activities, closely linked to their source bacterial strains and preparation methods. Therefore, the functional activities of postbiotics need to be evaluated through in vitro and in vivo methods. This study aims to prepare a postbiotic and explore its antihemolytic, anti-inflammatory, antioxidant, and antibacterial activities. Specifically, a postbiotic preparation named PostbioP-6 was prepared by intercepting 1–5 kDa of Lacticaseibacillus paracasei Postbiotic-P6 fermentation broth. The results demonstrate that PostbioP-6 exhibited notable biological activities across multiple assays. It showed significant antihemolytic activity, with a 4.9–48.1% inhibition rate at 10–50% concentrations. Anti-inflammatory effects were observed both in vitro, where 8–40% PostbioP-6 was comparable to 259.1–645.4 μg/mL diclofenac sodium, and in vivo, where 3.5 and 4.0 μL/mL PostbioP-6 significantly reduced neutrophil counts in inflamed zebrafish (p < 0.05). Antioxidant properties were evident through increased reducing power (OD700 increased from 0.279 to 2.322 at 1.25–12.5% concentrations), DPPH radical scavenging activity (38.9–92.4% scavenging rate at 2.5–50% concentrations), and hydroxyl radical scavenging activity (4.66–10.38% scavenging rate at 0.5–4% concentrations). Additionally, PostbioP-6 demonstrated antimicrobial activity against two Gram-positive bacteria, eight Gram-negative bacteria, and one fungus. Furthermore, PostbioP-6 significantly inhibited the increase in peroxide value and malondialdehyde content in cookies, highlighting its potential application in food preservation. In conclusion, we prepared a novel postbiotic, termed PostbioP-6, which proved to have prominent anti-hemolytic, anti-inflammatory, antioxidant, and broad-spectrum antimicrobial activities. The multifunctional properties of PostbioP-6 position it as a potentially effective functional food supplement or preservative. In the future, further research is necessary to elucidate the precise mechanisms of action, identify the active components, and validate its biological activities in animal models or clinical trials. Full article
(This article belongs to the Special Issue Prebiotics, Probiotics and Postbiotics: Current Trends in the Food Industry)
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Review

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12 pages, 1271 KiB  
Review
Novel Insights in the Application of Probiotic Yeast Saccharomyces boulardii in Dairy Products and Health Promotion
by Zorica Tomičić, Ljubiša Šarić and Ružica Tomičić
Foods 2024, 13(18), 2866; https://doi.org/10.3390/foods13182866 - 10 Sep 2024
Viewed by 1340
Abstract
Probiotic organisms are increasingly being incorporated into foods in order to develop products to prevent and reduce many diseases. Saccharomyces boulardii, a probiotic yeast with unique properties, such as viability over a wide pH range, antibiotic resistance, and the ability to reach [...] Read more.
Probiotic organisms are increasingly being incorporated into foods in order to develop products to prevent and reduce many diseases. Saccharomyces boulardii, a probiotic yeast with unique properties, such as viability over a wide pH range, antibiotic resistance, and the ability to reach a steady state, has an advantage over bacterial probiotics. The present review highlights the potential application of S. boulardii in functional fermented dairy products and the genetic engineering of this probiotic microorganism as a therapeutic agent for the treatment of various infectious diseases. It was found that probiotic yeast stimulates the growth of lactic acid bacteria in dairy products, creating favorable conditions and positively affecting the product’s sensory characteristics. Moreover, its viability of more than 106 cfu/mL at the end of the yogurt shelf life confirms its probiotic effect. On the other hand, there is a growing interest in the design of probiotic strains to improve their characteristics and fill existing gaps in their spectrum of action such as the inhibition of some bacterial toxins, as well as anti-inflammatory and immunomodulatory effects. The strengthening of immune functions and effective therapies against various diseases by S. boulardii was confirmed. However, considering this yeast species’ potential, further research is necessary to accurately determine the functional properties in terms of incorporation into food matrices and from the aspect of health and well-being claims. Full article
(This article belongs to the Special Issue Prebiotics, Probiotics and Postbiotics: Current Trends in the Food Industry)
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