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Review

The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology

by
Piotr Lalowski
1 and
Dorota Zielińska
2,*
1
Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Fermentation 2024, 10(9), 444; https://doi.org/10.3390/fermentation10090444
Submission received: 17 July 2024 / Revised: 8 August 2024 / Accepted: 16 August 2024 / Published: 23 August 2024

Abstract

A substantial body of research indicates that the gut microbiota exerts a profound influence on host health. The purpose of this work was to characterize selected, most promising, well-known next-generation probiotics (NGPs) and review the potential applications of the bacteria in food technology. The isolation of gut bacteria with significant health benefits has led to the emergence of NGPs. In contrast to traditional probiotics, these originate directly from the gut microbiota, thereby ensuring their optimal adaptation to the intestinal ecosystem. NGPs exert their effects on the host organism through a variety of mechanisms, including the synthesis of bioactive compounds, modulation of the gut microbiota, and metabolism of substances provided by the host. Several bacterial species have been identified as potential candidates for NGPs, including Akkermansia muciniphila, Faecalibacterium prausnitzii, Bacteroides thetaiotaomicron, Christensenella minuta, and many others. These bacteria have demonstrated the capacity to exert beneficial effects, including the reduction of obesity, type 2 diabetes, metabolic disorders, and even cancers. The greatest limitation to their commercialization is their lack of oxygen tolerance, which presents challenges not only for research but also for their potential application in food. The most optimal approach for their application in food appears to be microencapsulation. Further research is required to establish the safety of NGP supplementation and to protect them from environmental conditions.
Keywords: human health; functional food; new generation probiotics; Akkermansia muciniphila; Faecalibacterium prausnitzii; Bacteroides thetaiotaomicron; Christensenella minuta human health; functional food; new generation probiotics; Akkermansia muciniphila; Faecalibacterium prausnitzii; Bacteroides thetaiotaomicron; Christensenella minuta

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MDPI and ACS Style

Lalowski, P.; Zielińska, D. The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology. Fermentation 2024, 10, 444. https://doi.org/10.3390/fermentation10090444

AMA Style

Lalowski P, Zielińska D. The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology. Fermentation. 2024; 10(9):444. https://doi.org/10.3390/fermentation10090444

Chicago/Turabian Style

Lalowski, Piotr, and Dorota Zielińska. 2024. "The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology" Fermentation 10, no. 9: 444. https://doi.org/10.3390/fermentation10090444

APA Style

Lalowski, P., & Zielińska, D. (2024). The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology. Fermentation, 10(9), 444. https://doi.org/10.3390/fermentation10090444

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