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Redefining Food Products with Probiotics and Prebiotics: Process Production, Application...
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Redefining Food Products with Probiotics and Prebiotics: Process Production, Application Innovations, and Impact on Health

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

Deadline for manuscript submissions: 30 April 2024 | Viewed by 2403

Special Issue Editors

Dr. Clarisse Salomé Nobre Gonçalves

E-Mail Website
Guest Editor
Centre of Biological Engineering, University of Minho, Braga, Portugal
Interests: prebiotics; fructo-oligosaccharides; gastrointestinal models; in vitro digestion; host-microbiota interaction; functional food; fermentative processes
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Ana Lúcia Figueiredo Porto

E-Mail Website
Guest Editor
Department of Morphology and Animal Physiology, Federal Rural University of Pernambuco, Recife, Brazil
Interests: production of prebiotics and probiotics and their applications

Special Issue Information

Dear Colleagues,

Probiotics and prebiotics in food products provide consumers with the opportunity to take charge of their gut health and, consequently, their overall well-being. When consumed in adequate quantities, probiotics, which are live microorganisms, or prebiotics, which serve as their nourishment, contribute to establishing a harmonious gut microbiome. While recognized prebiotics are primarily limited to indigestible oligosaccharides, other non-carbohydrate substances, such as polyphenols, are emerging as potential prebiotics. By promoting digestive health, bolstering the immune system, and potentially influencing mental well-being, probiotics and prebiotics demonstrate the potential to have a positive impact on various aspects of our lives.

The objective of this Special Issue is to collect original research articles and reviews that focus on probiotics and prebiotics. This publication covers a broad spectrum of topics, including the prebiotic/probiotic production process, from laboratory-scale to industrial-scale; their diverse applications; market dynamics; and their potential contributions to human health.

Dr. Clarisse Salomé Nobre Gonçalves
Prof. Dr. Ana Lúcia Figueiredo Porto
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
  • microbiota
  • gut health
  • fermentation process
  • functional food

Published Papers (2 papers)

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Research

14 pages, 2080 KiB  
Article
Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages
by Yinchu Liu, Sai Gao, Yue Cui, Lin Wang, Junya Duan, Xinyu Yang, Xiaochang Liu, Songshan Zhang, Baozhong Sun, Haojie Yu and Xiaoguang Gao
Foods 2024, 13(2), 198; https://doi.org/10.3390/foods13020198 - 08 Jan 2024
Cited by 1 | Viewed by 1113
Abstract
The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditions of Lactobacillus sakei, Lactiplantibacillus plantarum, [...] Read more.
The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as probiotic starters in fermented sausages. We initially investigated the growth activity, acid production capability, and tolerance to fermentation conditions of Lactobacillus sakei, Lactiplantibacillus plantarum, and Pediococcus pentosaceus. All three LAB strains proved viable as starters for fermented sausages. Subsequently, we explored their potential as probiotics based on their antibacterial and antioxidant capabilities. L. plantarum exhibited stronger inhibition against Escherichia coli and Staphylococcus aureus. All three strains displayed antioxidant abilities, with cell-free supernatants showing a higher antioxidant activity compared to intact cells and cell-free extracts. Moreover, the activities of superoxide dismutase, glutathione peroxidase, and catalase were stronger in the cell-free supernatant, cell-free extract, and intact cell, respectively. Finally, we individually and collectively inoculated these three LAB strains into sausages to investigate their impact on quality during the fermentation process. External starters significantly reduced pH, thiobarbituric acid reactive substances, and sodium nitrite levels. The improvements in color and texture had positive effects, with the L. plantarum inoculation achieving higher sensory scores. Overall, all three LAB strains show promise as probiotic fermentation starters in sausage production. Full article
(This article belongs to the Special Issue Redefining Food Products with Probiotics and Prebiotics: Process Production, Application Innovations, and Impact on Health)
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17 pages, 5264 KiB  
Article
Modulation of Designed Gut Bacterial Communities by Prebiotics and the Impact of Their Metabolites on Intestinal Cells
by Dalila Roupar, Abigail González, Joana T. Martins, Daniela A. Gonçalves, José A. Teixeira, Cláudia Botelho and Clarisse Nobre
Foods 2023, 12(23), 4216; https://doi.org/10.3390/foods12234216 - 22 Nov 2023
Cited by 1 | Viewed by 1021
Abstract
The impact of prebiotics on human health is associated with their capacity to modulate microbiota, improving beneficial microbiota–host interactions. Herein, the prebiotic potential of microbial-fructo-oligosaccharides (microbial-FOSs) produced by a co-culture of Aspergillus ibericus plus Saccharomyces cerevisiae was evaluated on seven- and nine-strain bacterial [...] Read more.
The impact of prebiotics on human health is associated with their capacity to modulate microbiota, improving beneficial microbiota–host interactions. Herein, the prebiotic potential of microbial-fructo-oligosaccharides (microbial-FOSs) produced by a co-culture of Aspergillus ibericus plus Saccharomyces cerevisiae was evaluated on seven- and nine-strain bacterial consortia (7SC and 9SC, respectively), designed to represent the human gut microbiota. The 7SC was composed of Bacteroides dorei, Bacteroides vulgatus, Bifidobacterium adolescentis, Bifidobacterium longum, Escherichia coli, Lactobacillus acidophilus, and Lactobacillus rhamnosus. The 9SC also comprised the aforementioned bacteria, with the addition of Bacteroides thetaiotaomicron and Roseburia faecis. The effect of microbial-FOSs on the metabolic activity of intestinal Caco-2/HT29-MTX-E12 co-culture was also assessed. The results showed that microbial-FOS selectively promoted the growth of probiotic bacteria and completely suppressed the growth of E. coli. The microbial-FOSs promoted the highest production rates of lactate and total short-chain fatty acids (SCFA) as compared to the commercial prebiotic Frutalose® OFP. Butyrate was only produced in the 9SC consortium, which included the R. faecis—a butyrate-producing bacteria. The inclusion of this bacteria plus another Bacteroides in the 9SC promoted a greater metabolic activity in the Caco-2/HT29-MTX-E12 co-culture. The microbial-FOSs showed potential as promising prebiotics as they selectively promote the growth of probiotic bacteria, producing high concentrations of SCFA, and stimulating the metabolic activity of gut cells. Full article
(This article belongs to the Special Issue Redefining Food Products with Probiotics and Prebiotics: Process Production, Application Innovations, and Impact on Health)
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