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Article
Publication date: 6 September 2013

S. Sarkar

Early colonization and balance between the beneficial and pathogenic organisms are essential for good nutrition and health. Ability of probiotic cultures to survive and…

Abstract

Purpose

Early colonization and balance between the beneficial and pathogenic organisms are essential for good nutrition and health. Ability of probiotic cultures to survive and colonize under the intestinal environmental condition led to their application as functional foods. The paper aims to discuss these issues.

Design/methodology/approach

Endeavour has been made to explore the mechanism of gut colonization, selection criteria for probiotic cultures, mechanism of probiotic action, postulated health benefits and prerequisites of a probiotics food.

Findings

Probiotic organisms influence the physiological and pathological process of the host by modifying the intestinal microbiota, thereby affecting human health. Postulated health beneficial properties of probiotics suggest their application as functional foods.

Originality/value

Ingestion of cultured milk products containing probiotic cultures may provide health benefits in terms of colonization and normalization of intestinal flora and could be recommended for consumption as functional foods.

Details

Nutrition & Food Science, vol. 43 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 3 August 2021

Çisem Bulut Albayrak and Mustafa Duran

This study aimed to identify the main and emerging structural patterns in the growth of the literature on probiotic research in food science, analyze current trends and…

Abstract

Purpose

This study aimed to identify the main and emerging structural patterns in the growth of the literature on probiotic research in food science, analyze current trends and determine gaps and present future projections.

Design/methodology/approach

A total of 1,301 scientific documents retrieved from Scopus database dated from 1993 to 2021 were analyzed by using bibliometric and scientometric tools.

Findings

The most influencer journals, leading countries and hotspots were identified by scientometric mapping. “Lactic acid bacteria”, “lactobacillus”, “lactobacillus plantarum”, “viability”, “functional foods” and “microencapsulation” were the top keywords that indicate main emerging areas. After a clear understanding of the current situation, future directions can be better projected. Therefore, investigating new probiotic microorganisms with advanced health promoting properties, adapting the new organisms to various food formulations, identifying the probiotic potential of unexplored traditional fermented foods and developing of nondairy probiotic foods can be the studies of the future.

Research limitations/implications

Probiotic concept has been revised during years and valuable knowledge has been accumulated over past decades. The findings demonstrate the development and trends of probiotic related food science researches. This is the first study to address the limitations of prior systematic literature reviews by applying network analysis and guide future works to fill the identified gaps.

Originality/value

The probiotic concept has been revised for years and valuable knowledge has been accumulated. Within the expanding literature, scientometric and bibliometric analysis will provide valuable contribution for identifying the main patterns, analyzing current trends, determining gaps and presenting future projection. This work presents detailed analysis to determine tendencies in probiotic research in food science.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 9 June 2021

Abdulrahman Ismaeel Janahi, Iman Fahmi Mahmoud, Ibrahim Mohammed Al Alhareth, Alaa Yousef Alnakhli, Sara Nasser Almisrea, Hadel Mohammed Aljohani, Omar A. Alhaj, Adla Bakri Hassan and Haitham Jahrami

The complex interaction between the gut flora and central nervous systems made probiotics one promising natural candidate for the management and treatment of depression…

Abstract

Purpose

The complex interaction between the gut flora and central nervous systems made probiotics one promising natural candidate for the management and treatment of depression. Hence, the purpose of this paper was to assess the knowledge, patterns of consumption and attitudes of patients with depression toward probiotics.

Design/methodology/approach

In this cross-sectional study, and through simple random sampling, 200 adults who were diagnosed with various depressive symptoms were selected. A link to a self-reported survey was sent to them with the aim of collecting sociodemographic data, assessing participants’ attitudes and knowledge toward probiotic consumption, and measuring their depression status via the Patient Health Questionnaire (PHQ-9).

Findings

A total of 164 participants (82%) provided usable responses. Approximately 55% of participants had moderate depression (PHQ-9). Participants (22.6%) tend to comply with their psychiatrists’ advice regarding probiotics more than other health specialists’ advice (p = 0.04). Only 59 (36%) had knowledge about probiotics and believed that probiotics should be consumed regularly and not only after an antibiotic course. However, many tended to follow marketing tricks and were willing to buy the most expensive and advertised probiotic products. Participants showed some differences in their attitude and knowledge toward probiotics according to symptoms severity; however, the differences were insignificant (p = 0.88).

Originality/value

To the best of the authors’ knowledge, this study is believed to be the first investigation assessing the probiotics’ knowledge, patterns of consumption and attitude of patients with various depression symptoms in Bahrain. The findings of this study may help improve the well-being of depressive patients by addressing the probiotic knowledge gap among them, expand the market of probiotics and enrich nutritional psychiatry literature.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 2 November 2020

Sapna Arora, Krishna Prabha, Vijay Singh Sharanagat and Vijendra Mishra

In a developing country like India, consumers are shifting from high-energy diet to balanced nutritional diet, which enhances the metabolic, physiological, functional and…

Abstract

Purpose

In a developing country like India, consumers are shifting from high-energy diet to balanced nutritional diet, which enhances the metabolic, physiological, functional and health benefits of consumers. The growing self-care and health-embracing population made the probiotic sector as lucrative market for functional food manufacturers and suppliers. Therefore, an analysis is required to understand consumers’ knowledge and buying behavior regarding probiotic products for product innovation and development.

Design/methodology/approach

Awareness, knowledge and consumption patterns of probiotic products were investigated among randomly selected 306 consumers in the Sonipat city of Haryana, which comes in the proximity of national capital, i.e. Delhi, India. A structured questionnaire with exploratory characteristics was developed and face-to-face interviews were conducted as a part of data collection.

Findings

The inference is that there is immense potential for the probiotic fruit beverage market as a higher proportion of the population was interested in probiotic products delivered with fruits as a base matrix followed by dairy products. Further, government’s initiation and support are required not only for manufacturing such health-beneficial products having therapeutic value but also to spread awareness regarding the necessity of including such products in the meals of the growing children.

Originality/value

The study shows changing customer attitudes toward probiotic products and sheds light on consumers’ preference on the medium (food matrix) of probiotic delivery, thereby exploring market opportunities in the area of the functional food sector.

Details

British Food Journal, vol. 123 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 17 December 2019

Hamid Emadi-Koochak, Zeinab Siami, Jayran zebardast, SeyedAhmad SeyedAlinaghi and Ali Asadollahi-Amin

During the ART era, persistent immune activation remains a significant challenge in people living with HIV (PLWH). Microbial translocation play an essential role in this…

Abstract

Purpose

During the ART era, persistent immune activation remains a significant challenge in people living with HIV (PLWH). Microbial translocation play an essential role in this setting. Probiotics have several immunological benefits which can reverse this process. The purpose of this paper is to investigate the safety and efficacy of probiotics on CD4 counts among Iranian PLWH.

Design/methodology/approach

In total, 50 PLWH with CD4 counts above 350 cells/mm3 did not receive ART participated in a randomized, double-blind trial and underwent 24 weeks of treatment with either LactoCare® or placebo twice daily. CD4 counts of the patients were measured at baseline, 12 weeks and 24 later in the two groups. Side effects were measured monthly using a specific checklist.

Findings

The mean CD4 count of the patients showed a significant difference between the two groups after six months. Through six months follow up, the mean CD4 count of the patients showed a significant reduction as compared to the baseline in the placebo group; however, it did not show a significant difference in the probiotic group. Repeated Measures Anova test showed a significant effect for time × treatment interaction on the CD4 count during the trial course. No significant difference between the two groups concerning adverse events was reported.

Originality/value

It seems the use of probiotics in PLWH with a CD4 count above 350 cells/mm3 who are not receiving antiretroviral drugs is safe and can reduce the devastating process of CD4+ T cells in these patients.

Details

Journal of Health Research, vol. 34 no. 2
Type: Research Article
ISSN: 2586-940X

Keywords

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Article
Publication date: 23 July 2020

Sangami Ravindran and RadhaiSri S.

Interest in probiotic food products has constantly increased due to the awareness on importance of gut microbiome; an increasing demand has encouraged the development of…

Abstract

Purpose

Interest in probiotic food products has constantly increased due to the awareness on importance of gut microbiome; an increasing demand has encouraged the development of other matrices such as cereals, vegetable and fruit juices to deliver probiotics. The purpose of this paper is to standardize and evaluate a ready to serve probiotic oats milk drink fermented with microencapsulated Lactobacillus plantarum to be further used as a therapeutic module.

Design/methodology/approach

Fermentation of oats milk extract with microencapsulated L.plantarum was subjected to various trials in making it favourable for consumption and tested for sensory characteristics, physicochemical parameters, nutrient content, viable colony count and shelf life.

Findings

Fermented oats milk drink with 3% inoculum of microencapsulated L.plantarum was able to achieve desirable level of 2.5 × 108 and 2.3 × 108 colony forming units (CFU)/mL for spice and strawberry flavoured drink, respectively. Antioxidant property significantly increased after fermentation showing inhibitory effect against 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 0.05).

Research limitations/implications

Analysis of all the parameters were conducted only with three samples; this was the potential limitation identified in this study as large sample size always be a better representative of the results.

Practical implications

Spice and strawberry flavoured nondairy oats milk drink facilitated to be a suitable carrier for microencapsulated L. plantarum with good sensory attributes, low fat, moderate calorie, high fiber content, antioxidant potential and a shelf life of two-week period at 4°C.

Originality/value

The developed ready to serve, spice and strawberry flavoured nondairy oats milk drink with compactly packed functional components inclusive of beneficial probiotic organisms, ß-glucan and antioxidants can be prescribed as a therapeutic food for many clinical conditions and would serve as a good probiotic option for vegans.

Details

Nutrition & Food Science , vol. 51 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 9 May 2020

Aziz Homayouni, Reza Rezaei Mokarram, Sharareh Norouzi, Alireza Dehnad, Ali Barkhordari, Hamideh Homayouni and Hadi Pourjafar

Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this…

Abstract

Purpose

Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei.

Design/methodology/approach

Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C.

Findings

The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams.

Originality/value

Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Details

Nutrition & Food Science , vol. 51 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 4 December 2019

Ivan Muzira Mukisa, Stellah Byakika, Rehema Meeme, Alex Paul Wacoo, Wilbert Sybesma and Remco Kort

Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage…

Abstract

Purpose

Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba.

Design/methodology/approach

Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage.

Findings

Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185).

Practical Implications

Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms.

Originality/value

Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 12 March 2018

S. Sarkar

Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand…

Abstract

Purpose

Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending health benefits and for successful marketing of probiotics as a functional food. The purpose of this paper is to demonstrate that even dead or inactivated probiotic cells could extend health benefits, indicating that probiotic viability is not always necessary for exhibiting health benefits.

Design/methodology/approach

Attempt has been made to review the literature on the status of probiotic foods available in the world market, their impact on the gut flora and the various factors affecting their viability. Both review and research papers related to efficacy of inactivated, killed or dead probiotic cells towards health benefits have been considered. Keywords used for data search included efficacy of viable or killed, inactivated probiotic cells.

Findings

The reviewed literature indicated that inactivated, killed or dead probiotic cells also possess functional properties but live cells are more efficacious. All live probiotic cultures are not equally efficacious, and accordingly, dead or inactivated cells did not demonstrate functional properties to extend health benefits to all diseases.

Originality/value

Capability of non-viable microorganisms to confer health benefits may attract food manufacturers owing to certain advantages over live probiotics such as longer shelf-life, handling and transportation and reduced requirements for refrigerated storage and inclusion of non-bacterial, biologically active metabolites present in fermented milks’ fraction as dried powders to food matrixes may result in the development of new functional foods.

Details

Nutrition & Food Science, vol. 48 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 22 March 2013

S. Sarkar

Probiotics confer protection against pathogens owing to their capability to compete with pathogens or their displacement by adhering to intestinal epithelial cells…

Abstract

Purpose

Probiotics confer protection against pathogens owing to their capability to compete with pathogens or their displacement by adhering to intestinal epithelial cells. Diverse health benefits extended by probiotics led to their application as functional foods. The aim of this paper is to explore probiotics as functional foods.

Design/methodology/approach

Endeavour has been made to explore prerequisites for a cultured milk product to be called as a probiotics food. Potentiality of probiotics for their exploitation as functional foods has also been delineated.

Findings

Probiotics demonstrate various prophylactic properties and their efficacy are influenced by strain of cultures employed. Probiotics confer diverse human health benefits such as normalization of intestinal flora, anticarcinogenesis, hypocholesterolemic effect, alleviation of lactose malabsorption and allergy. Beneficial properties of probiotics suggest their application as functional foods.

Originality/value

Ingestion of cultured milk products containing probiotic cultures may provide health benefits and could be recommended for consumption as functional foods.

Details

Nutrition & Food Science, vol. 43 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of 372