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Pre- and Probiotics: Using Functional Foods in the Fight Against Microbial Resistance to Antibiotics
Abstract
Functional foods such as prebiotics, dietary fibers, and probiotic microorganisms have several beneficial effects on the human body. Probiotic microorganisms are reported to produce and enhance the absorption of vitamins and minerals, short-chain fatty acids, amino acids, and organic acids, resulting in the enhancement of the host immune system. Generally, lactic acid bacteria and yeasts are used as probiotics. Prebiotics are nonabsorbable polysaccharides/oligosaccharides such as fructooligosaccharides, inulin, and human milk oligosaccharides and have positive effects on host health, maintaining the balance of the gut microbiome, as well as stimulating immunomodulatory activity. Prebiotics are not metabolized by digestive enzymes, allowing them to reach the colon unaltered, where they can be fermented by probiotics. They also promote mineral absorption and act as a fertilizer for gut microflora. These prebiotics can act in synergy with probiotics (synbiotics) and can thus be even more effective if used wisely, selectively stimulating the growth of specific microorganisms. As these synbiotics can directly inhibit the growth and colonization of pathogens and regulate the immune system, they can be developed as an alternative strategy for combating antibiotic resistance in pathogens.
... The field of food nanotechnology has experienced remarkable growth over the last few years. Such growth has been fueled up by the potential of harnessing the large surface area to volume ratio of these materials, increase in bioavailability of active ingredients, introduction of controlled target release, and improvement of sensory Chauhan et al. (2013) and Sharma et al. (2019) 20 Recent Developments in Nanocarrier-Based Nutraceuticals for Therapeutic… aspects (Chau et al. 2007;Chen et al. 2006a, b;Sanguansri and Augustin 2006). Many research groups have developed production methods for pharmaceutical drug delivery systems. ...
... Based on: Chauhan et al. (2013) and Sharma et al. (2019) 20 Recent Developments in Nanocarrier-Based Nutraceuticals for Therapeutic… (a) Delivers drugs to specifically targeted cells or tissues (b) Enhanced prolongevity in blood circulation (c) Capability to accumulate specifically or nonspecifically in the required area (d) Allows effective intracellular drug delivery (e) Possesses surface modifications (the presence of functional groups for targeted drug delivery systems) (f) Responsiveness toward local stimuli, such as pH and temperature changes (g) Bears magnetic sensitivity which is helpful for oral and/or tumoral delivery Moreover, these nanocarriers also display enhanced permeation and retention (EPR) effect through active as well as passive targeting (Blanco et al. 2015). These nanocarriers have been shown to possess the capability to administer the encapsulated agent(s) to the target specific site, in leaky vasculature of tumor endothelial cells, by binding to the suitable ligands, through "active targeting" (Saneja et al. 2014a, b;Thanki et al. 2013). ...
Modern-day agriculture is evolving from the traditional production of raw food products to advances in novel food engineering technologies that ensure purity and functionality including health-specific products. Plants are the ultimate source of food and nutrition. Nutraceuticals are the functional foods which can provide health and medicinal benefits or can be used for prevention and treatment of various diseases along with providing basic nutrition. Nutraceuticals can be purified food nutrients, dietary supplements, herbs, cereals, milk, soups, or herbal products to genetically engineered foods enriched with vitamins and essential minerals. The components may also include phytochemicals, probiotics, vitamins, antioxidants, and essential minerals that are derived from plant and/or microbial sources. Recently, nanoparticle pharmaceutical drug delivery systems came into picture. These nanocarriers can also be used to enhance the potential of nano-formulated nutraceuticals. Presently, many nanocarrier systems have been developed such as micelles, liposomes, polymeric nanoparticles, and nanoemulsions. Some of these pharmaceutical carriers have already made their way to clinical development, while others are still under the process of preclinical development. The development of multifunctional nutraceutical nanocarriers combining several useful properties in one particle can boost up the efficacy of many therapeutic and diagnostic protocols.
... By fermentation in the intestine, prebiotic fibres produce short-chain fatty acids and gut hormones that influence the intestinal viscosity, nutrient absorption and stimulate the growth of the benefice gut microorganisms [20]. Furthermore, lectin systems of symbiotic/probiotic microorganisms that recognize the glycoconjugates is another example of specific mechanisms that contribute to the well-being estate of humans and animals [21][22][23]. ...
Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the arti-sanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protec-tion capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic function-ality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioac-tives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, anti-microbials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacte-ria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
... As a result of the prebiotics' degradation, short-chain fatty acids (SCFAs) are produced, which is a desirable feature. SCFAs are organic acids which have fewer than six carbons in the chain, and the gastrointestinal tract (GIT) microbiota most commonly produce acetic, propionic, and butyric acids [8,9]. These short, Nutrients 2020, 12, 1272 2 of 15 volatile fatty acids can enter the bloodstream through enterocytes and can be metabolized in the brain or muscle tissue (acetate) or be utilized in the liver, interfering with cholesterol production or serving as the energy source for the GIT cells (butyric acid). ...
Prebiotics are food components that are selectively fermented by beneficial microbiota and which confer a health benefit. The aim of the study was to select a prebiotic for the chosen probiotic strains to create a synbiotic. The impact of prebiotics (inulin, maltodextrin, corn starch, β-glucan, and apple pectin) on five Lactobacillus spp. strains' growth and metabolites synthesis (lactic, acetic, propionic, and butyric acids, ethanol, and acetaldehyde) was tested by the plate count method and by high-performance liquid chromatography, respectively. Moreover, the differences in the ratio of D(−) and L(+) lactate isomers produced by Lactobacillus spp., as well as variations in the probiotics' enzymatic profiles associated with the prebiotic used for cultivation, were determined with a Megazyme rapid assay kit and API ® ZYM assay, accordingly. Finally, the influence of the carbon source (prebiotic) used on the antagonistic activity of the probiotic strains towards pathogenic bacteria, such as Salmonella spp. or Listeria monocytogenes was analyzed in the co-cultures. The results showed that the growth, metabolic profile, and antagonistic activity of the probiotics towards selected pathogens were the most favorable when 2% (w/v) of inulin was used. Therefore, the combination of inulin with selected probiotics is a promising synbiotic mixture.
From the introduction of the first antibiotic to the present day, the emergence of antibiotic resistance has been a difficult problem for medicine. Regardless of the type of antibiotic resistance, the presence of resistant isolates in clinical and even asymptomatic fecal carriers becomes a difficult public health problem. Therefore, the use of new antimicrobial combination therapies or alternative agents with antimicrobial activity that have the least side effects, including plant-, metal-, and nanoparticle-based agents, could be crucial and useful. Recently, the use of probiotics as a hypothetical candidate to combat infectious disease control and antimicrobial resistance has received notable attention. Considering the alteration of the microbiota in fecal carriers and also in patients with resistant bacterial isolates, the use of probiotics could have an appropriate effect on the balance of the microbial population. In this review, we have attempted to discuss the history of antimicrobial resistance and provide an overview of microbiota change and the use of probiotics as new agents with antimicrobial activity associated with the emergence of resistant isolates.
Stevia sweeteners-sugar are low-caloric prebiotic components that fermented by beneficial bacteria and enhance the host health. This study aimed to characterize, select the prebiotic for the chosen probiotics to create synbiotic preparation, and investigate their bioactive properties. The structure of stevia sweeteners-sugar was studied by nuclear magnetic resonance (NMR), mass spectroscopy (MS), and Fourier-transform infrared spectroscopy (FTIR). There were possible hexose sugars attached to the aglycon groups. Fermentability of these sweeteners by six Lactobacillus spp. and two Bifidobacterium spp. strains was examined and the pH reduction was comparable to the De Man, Rogosa and Sharpe (MRS) media. The best stevia sweeteners-sugar concentration was 0.5% that had favorable effect on the probiotic growth. Moreover, the added sweeteners to the culture media had clearly better growth of probiotics when compared with inulin. The synbiotic supernatants enhanced the antimicrobial and antibiofilm activities of probiotics against potential pathogens and also supported the antioxidant activity. Short-chain fatty acids (SCFA) determined by HPLC indicated that stevia extract-sugar (SE–sugar) was the best from synbiotic samples. In conclusion, the synbiotic of Lactobacillus casei with SE–sugar as a prebiotic new compound suggested its potential use as pharmaceutical, functional food industry and biocontrol agents for treating bacterial infections.
The human gastrointestinal tract is colonised by a complex ecosystem of microorganisms. Intestinal bacteria are not only commensal, but they also undergo a synbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Therefore, modification of the intestinal microbiota in order to achieve, restore, and maintain favourable balance in the ecosystem, and the activity of microorganisms present in the gastrointestinal tract is necessary for the improved health condition of the host. The introduction of probiotics, prebiotics, or synbiotics into human diet is favourable for the intestinal microbiota. They may be consumed in the form of raw vegetables and fruit, fermented pickles, or dairy products. Another source may be pharmaceutical formulas and functional food. This paper provides a review of available information and summarises the current knowledge on the effects of probiotics, prebiotics, and synbiotics on human health. The mechanism of beneficial action of those substances is discussed, and verified study results proving their efficacy in human nutrition are presented.
The review is aimed at presenting the advances in the field of probiotics based on information gleaned from the patents filed internationally in last 15 years. The review explains the concept of probiotics and discusses the established microbes like lactobacilli and bifidobacteria and some emerging new candidates. The global market trend for probiotics is presented with related aspect of business how patents can be leveraged as business tool to create monopoly and secure future business. Patents related to GIT are discussed at length. The scope has expanded considerably now and patents related to important findings as judged from claims from such patents are explained in depth. Further, more patents that are studied pertain to novel applications related to fat metabolism, obesity, weight management, oral health, anticancer treatments, cardiovascular disorders, diabetes, etc. Few other patents foraying in to the area of immunomodulation, allergies and antioxidant activity are taken into consideration. Other patents are also included that address the challenges related to dreadful viral diseases including AIDS and rare but serious inborn errors of metabolism. The review also enlists salient features of patents dealing with therapeutic effects with existing gut probiotics but with increased viability, use of unconventional bacterial probiotic strains capable of surviving in hostile gut conditions, innovative compositions to increase acceptability and novel methods to deliver the same. New research pertaining to probiotics having role in cosmetics & skin care and veterinary applications is also taken into account. The review is concluded by throwing some light on the trend in the ongoing research as well as some speculation on the future trend. It can be envisaged that the rapid advances in the field certainly hold a huge promise to mankind as it has tremendous scope to deliver a plethora of health advantages.
The concept of prebiotics, probiotics, and symbiotics and their use in different situations of daily clinical practice related to clinical nutrition is reviewed, as well as their role in the treatment/prevention of diarrhea (acute, induced by antibiotics, secondary to radiotherapy), inflammatory bowel disease (ulcerative colitis and pouchitis), in colonic health (constipation, irritable bowel), in liver disease (steatosis and minimum encephalopathy), and in intensive care, surgical, and liver transplantation. While their effectiveness for preventing antibiotic-induced diarrhea and pouchitis in ulcerative colitis appears to be shown, additional studies are needed to establish recommendations in most clinical settings. The risk of infection associated to use of probiotics is relatively low; however, there are selected groups of patients in whom they should be used with caution (as jejunum infusion).
Objective: To evaluate the potential of commercial fermented products sold in the country,
and strains of Lactobacillus plantarum (L. plantarum) as prophylaxis and therapy against diarrhoea in children.
Methods: The antimicrobial potential of cultures of lactobacilli enriched from 4 Zimbabwean
commercial food/beverage products: Dairibord Lacto sour milk (DLSM), Probrand sour
milk (PSM), Kefalos Vuka cheese (KVC) and Chibuku opaque beer (COB); and four strains
of Lactobacillus plantarum obtained from Balkan traditional cheeses against
clinical strains of Escherichia coli (E. coli) was assayed using the well diffusion method. Three
commercial paediatric antidiarrhoeal drug products: Biogaia (BG), Prolife (PL) and Probio
Junior (PJ) and a mutant strain of E. coli [strain 11105 (ATCC) - a vitamin B-12 auxotroph
and penicillin G acylase-producing strain] were used as controls. An agar diffusion assay
and a competitive exclusion assay were carried out on Mueller Hinton agar. Results: Crude
cultures of putative lactobacillus strains obtained from Zimbabwean dairy products (Probrand
sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer) had significantly higher
antimicrobial activities against clinical strains of E. coli than crude cultures of lactobacilli enriched
from Balkan cheeses (CLP1, CLP2 or CLP3), or crude microbial cultures from commercial
paediatric probiotic products (BG, PJ and PL) or a pure culture of Lactobacillus rhamnosus LGG
(P<0.05). Conclusions: The putative lactobacilli from four commercial Zimbabwean dairy
products (Probrand sour milk, Kefalos Vuka vuka cheese and Chibuku opaque beer), and three
strains of L. plantarum from Balkan cheeses (CLP1, CLP2 or CLP3) exhibited high antibacterial
activities that can be harnessed to control paediatric diarrhoea that is caused by pathogenic
strains of E. coli. Studies to characterise the probiotic potential of the live cultures in the
products and the new strains of L. plantarum are underway.
Lactose-derived non-digestible oligosaccharides are prominent components of functional foods. Among them, galacto-oligosaccharides (GOS) outstand for being prebiotics whose health-promoting effects are supported on strong scientific evidences, having unique properties as substitutes of human milk oligosaccharides in formulas for newborns and infants. GOS are currently produced enzymatically in a kinetically-controlled reaction of lactose transgalactosylation catalyzed by β-galactosidases from different microbial strains. The enzymatic synthesis of GOS, although being an established technology, still offers many technological challenges and opportunities for further development that has to be considered within the framework of functional foods which is the most rapidly expanding market within the food sector. This paper presents the current technological status of GOS production, its main achievements and challenges. Most of the problems yet to be solved refer to the rather low GOS yields attainable that rarely exceed 40 %, corresponding to lactose conversions around 60 %. This means that the product or reaction (raw GOS) contains significant amounts of residual lactose and monosaccharides (glucose and galactose). Efforts to increase such yields have been for the most part unsuccessful, even though improvements by genetic and protein engineering strategies are to be expected in the near future. Low yields impose a burden on downstream processing to obtain a GOS product of the required purity. Different strategies for raw GOS purification are reviewed and their technological significance is appraised.
Salmonella Enteritidis remains a significant issue within the poultry industry and one potential solution is to use probiotic bacteria to prevent Salmonella colonisation through competitive exclusion (CE). We demonstrate that combined administration of Lactobacillus salivarius 59 and Enterococcus faecium PXN33 were effective competitive excluders of Salmonella Enteritidis S1400 in poultry. Two models were developed to evaluate the efficacy of probiotic where birds received Salmonella Enteritidis S1400 by a) oral gavage and b) sentinel bird to bird transmission. A statistically significant (p < 0.001) 2 log reduction of Salmonella Enteritidis S1400 colonisation was observed in the ileum, caecum and colon at day 43 using combined administration of the two probiotic bacteria. However, no Salmonella Enteritidis S1400 colonisation reduction was observed when either probiotic was administered individually. In the sentinel bird model the combined probiotic administered at days 12 and 20 was more effective than one-off or double administrations at age 1 and 12 days. In vitro cell free culture supernatant studies suggest the mechanism of Salmonella Enteritidis S1400 inhibition was due to a reduction in pH by the probiotic bacteria. Our current study provides further evidence that probiotics can significantly reduce pathogenic bacterial colonisation in poultry and that mixed preparation of probiotics provide superior performance when compared to individual bacterial preparations.
The aim of present work was to investigate preventive role of orally administered Aloe vera supplemented probiotic lassi (APL) on Shigella dysenteriae infection in mice. At the end of experimental period (2, 5 and 7 days of challenging), different organs such as spleen, liver, small intestine, large intestine, and peritoneal fluid were collected and assessed for Shigella colonization. Secretary IgA was estimated in intestinal fluid. Blood was collected in heparinized tubes for various haematological studies. Oral administration of APL showed a significant (p < 0.05) reduction in the Shigella counts (log cfu/mL) in all organs as compared to other treatment groups at different intervals after post feeding. Similarly, secretary IgA antibody levels (μg/mL) in intestinal fluid were significantly (p < 0.05) increased in case of APL fed mice. Further, feeding of APL also demonstrated a positive effect on different haematological parameters viz. Hb (gm %), RBC and WBC count. The results indicated the immunoprotective effects of APL against Shigella dysenteriae induced infection in mice.
The present review provides up-to-date information on the occurrence and methodologies used for producing and purifying endo-β-mannanases and a comprehensive comparison of their biochemical properties. The amalgamation of biochemical, molecular and structural biology approaches which have been used for understanding endo-β-mannanase families, catalytic mechanism, substrate binding, non-catalytic modules, trans-glycosylation, and multi-functional enzyme complexes has been given critical attention. A separate section entailing the state-of-the-art about thermostable endo-β-mannanases, which has emerged as an exciting field of both basic and applied research, is also deliberated. The remarkable progress made by endo-β-mannanases in various industrial sectors like food, feed, detergents, biofuel and oil drilling is also emphasized.
Campylobacteriosis is the most frequently reported zoonotic disease in humans in the EU since 2005. As chicken meat is the main source of contamination, reducing the level of Campylobacter in broiler chicken will lower the risk to consumers. The aim of this project was to evaluate the ability of Lactobacillus salivarius SMXD51 to control Campylobacter jejuni in broilers and to investigate the mechanisms that could be involved. Thirty broilers artificially contaminated with C. jejuni were treated by oral gavage with MRS broth or a bacterial suspension (10(7)CFU) of Lb. salivarius SMXD51 (SMXD51) in MRS broth. At 14 and 35days of age, Campylobacter and Lb. salivarius loads were assessed in cecal contents. The impact of the treatment on the avian gut microbiota at day 35 was also evaluated. At day 14, the comparison between the control and treated groups showed a significant reduction (P<0.05) of 0.82 log. After 35days, a significant reduction (P<0.001) of 2.81 log in Campylobacter loads was observed and 73% of chickens treated with the culture exhibited Campylobacter loads below 7log10CFU/g. Taxonomic analysis revealed that SMXD51 treatment induced significant changes (P<0.05) in a limited number of bacterial genera of the avian gut microbiota and partially limited the impact of Campylobacter on Anaerotruncus sp. decrease and Subdoligranulum sp. increase. Thus, SMXD51 exhibits an anti-Campylobacter activity in vivo and can partially prevent the impact of Campylobacter on the avian gut microbiota.