Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis
Abstract
:1. Introduction
1.1. Nutrition and Health through Nutraceuticals
1.2. Biological, Social, and Psychological Practices Affecting Nutrition and Health
2. Biotics Related to Nutrition and Health
2.1. Probiotics
2.2. Postbiotics and Paraprobiotics
2.3. Prebiotics
3. Functioning of Prebiotics and Fibers Affecting Gut Microbiota
3.1. Fermentable Oligosaccharides
3.2. Preparation of OS-Prebiotics in Microbial Process
4. The Synbiotics Concept
4.1. Complementary Synbiotics
4.2. Synergistic Synbiotics
4.3. Functions of Synbiotics
5. Fermented Foods as Potential Biotics
6. Difference between Probiotics and Fermented Food
7. Microbiome-Gut-Brain Axis
8. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Term | Description | Elements |
---|---|---|
Probiotics | Live microorganisms, intact whole cells of probiotic microbes | Selected probiotic strains Lactobacillus casei, L. acidophilus L. bulgaricus, Lactococcus lactis Bifidobacterium bifidum, B. lactis (Bifidus actiregularis (R) ** |
Postbiotics | Components of lysed probiotic cells. Microbial cell wall fragmented compounds, microbial primary and secondary metabolites secreted by probiotics | Metabiotics, biogenics, metabolites, cell-free supernatants, and extracted fractions e.g., Saccharomyces boulardii (a variety of S. cerevisiae) |
Paraprobiotics | Dead, nonviable, intact (non-lysed) cells | Inactivated cells of probiotics, or nonprobiotic cells |
Prebiotics | Fruits, legumes, root vegetables, whole grains, seeds, and nuts | Fermentable Oligosaccharides (OS), dietary fibers |
Potential Biotics | Fermented foods and fermented beverages | Products containing fermented substrates, microbes and their metabolites |
Components Used for Fermentation | Fermented Substrates * Sustaining Growth and Activity of Cultures |
---|---|
Milk/cheese + Cultures ** | Fermented dairy products |
Cereals + Cultures | Fermented Cereal Foods |
Vegetable + Cultures | Fermented Vegetable Products |
Legumes + Cultures | Fermented Legume Foods |
Root vegetables + Cultures | Fermented Root Crop Foods |
Meat + Cultures | Fermented Meat Foods |
Fish + Cultures | Fermented Fish Products |
Fruits + Cultures | Fermented undistilled Beverages |
Group 1 Substrates Cereals/Grains | Group 1 Fermented Foods | Group 2 Substrates Vegetables | Group 2 Fermented Foods | Group 3 Substrates Beans, Seeds | Group 3 Fermented Foods |
---|---|---|---|---|---|
Wheat and Rye flour | Sourdough | Cabbage | Kimchi; Sauerkraut; Pao-cai | Soybean | Tempe; Bekang; Chungkokjang |
Cereals | Boza | Leafy vegetables, Boiled rice | Pak-gard-dong | Locust bean | Dawadawa; Iru |
Pearl millet | Ben-saalga | Leafy vegetable | Gundruk | Soybean | Douch; Doenjang |
Rice and Black Gram | Dosa; Idli | Mustard | Burong mustala; Fu-tsai; Suan-tsai | Leaves of legume Cassia sp. | Kawal |
Sorghum | Hussuwa; Kisra; | Bamboo shoot | Ekung; Eup; Jiang-sun; Naw-mai-dong; Mesu; Soibum; Soidon | Soybean | Meju; Miso; Natto |
Maize, Sorghum, Millet | Busa; Kunu-zaki; Mbege; Ogi | Cupers | Cupers (fermented) | Peanut press cake, Tapioca, soybean curd starter | Oncom-Hitam (Black Oncom) |
Glutinous Rice | Khamak (Kao-mak) | Cucumbers | Jiang-gua; Cucumbers (fermented); Khalpi; Oiji | Soybean | Thua nao; Tungrymbai |
Rice | Lao-chao; Puto | Wild vegetable | Goyang | African oil bean (Pentaclethra macrophylla) | Ugba |
Maize | Gowé; Kenkey; Koko; Mawè; Poto poto; Pozol; | Mustard and Beetroot, eggplant (Aubergine) | Dha muoi | Melon-Seeds, castor oil seeds, pumpkin, sesame | Ogiri/Ogili |
Maize, Sorghum | Pito | Bamboo shoot tips | Hirring; Tuaithur | Soybean | Yandou |
Maize, sorghum, millet, Cassava flour | Uji | Olive | (fermented Olives) | Peanut press-cake, Tapioca, soybean curd | Oncom-Merah (Orange Oncom) |
Cassava, Maize, Sorghum, Millet | Togwa | Red onion | Hom-dong | Locust bean | Soumbala |
Wheat–Sheep milk | Tarhana | Leaves of Gynandropis pentaphylla | Pak-sian-dong | Soybean | Hawaijar |
Rice–wheat flour–milk | Selroti | Vegetables | Suan-cai | Black Gram | Vari/Bari |
Red rice | Ang-kak | Mustard leaves, cabbage, salt, coconut | Sayur asin | ||
Glutinous rice, Ragi | Tape Ketan | Turnip | Sunki |
Fermented Foods | Probiotic Supplements and Food |
---|---|
Fermented products are prepared using microorganisms without their characterization; mixed strains mostly involved in natural fermentation process | Products are prepared with characterized specifically selected strains of micro-organisms |
Some products are fermented with known cultures; however, they could become inactivated during the preparation stages. Several fermented products contain no live or nonviable microbial cells as these are removed from the product | The product at the time of consumption contains viable cells of microbial strains in an adequate number. Commercial probiotic supplements of several types and brands are available on the market |
Fermentations are purposely performed for the preservation, or long-term storage of seasonal fruits, cereals, and vegetables. In some cases, fermentation is used to prepare products of delicacies, and condiments | Commercial probiotic formulations have been designed with a combination of selected probiotic strains and their complementary prebiotic materials |
No specific health benefits are clinically proven for fermented food products | Probiotic food or supplements are designed to target specific needs and proven clinical benefits for consumers |
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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
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Dahiya, D.; Nigam, P.S. Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis. Fermentation 2022, 8, 303. https://doi.org/10.3390/fermentation8070303
Dahiya D, Nigam PS. Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis. Fermentation. 2022; 8(7):303. https://doi.org/10.3390/fermentation8070303
Chicago/Turabian StyleDahiya, Divakar, and Poonam Singh Nigam. 2022. "Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis" Fermentation 8, no. 7: 303. https://doi.org/10.3390/fermentation8070303