In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors.
Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource.
Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.
Table of Contents
List of Contributors xvi
Preface xxi
1 Probiotics, Prebiotics and Synbiotics: Opportunities, Health Benefits and Industrial Challenges 1
Parmjit Singh Panesar, Anil Kumar Anal and Rupinder Kaur
1.1 Introduction 1
1.2 Probiotics 2
1.2.1 Mechanism of Action 3
1.3 Prebiotics 4
1.3.1 Mechanism of Action 5
1.4 Applications of Synbiotics 5
1.4.1 Diarrhea 5
1.4.2 Lactose Intolerance 5
1.4.3 Modulation of the Immune System 6
1.4.4 Prevention of Colon Cancer 6
1.4.5 Cardiovascular Disease 7
1.4.6 Gut-brain Axis: Role of Probiotics 7
1.5 Current Outlook and Industrial Challenges 8
1.6 Conclusion 8
References 9
2 Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods 14
Phu-Ha Ho, Tuan-Anh Pham, Quoc-Phong Truong, Lan-Huong Nguyen, Tien-Thanh Nguyen, Hang-Thuy Dam, Chinh-Nghia Nguyen, Ha-Anh Nguyen, Quyet-Tien Phi, Hoang Anh Nguyen and Son Chu-Ky
2.1 Introduction 14
2.2 Fermented Food as a Source of Probiotic Microorganisms 14
2.2.1 Fermented Food and Health Benefits 14
2.2.2 Occurrence of Probiotics in Fermented Foods 16
2.2.3 Probiotic Viability in Fermented Food 20
2.3 Probiotic Isolation 22
2.3.1 Traditional Culture-dependent Approach 22
2.3.2 Culturomics Approach 26
2.4 Identification of Probiotic Microorganisms 28
2.4.1 Phenotypic Identification 28
2.4.2 Biochemical Identification 28
2.4.3 Molecular Identification 28
2.4.3.1 Specific Gene Analysis 28
2.4.3.2 Metagenomic Analysis 30
2.4.3.3 Proteomics 30
2.4.3.4 Metabolomics 30
2.5 Characterization of Probiotic Microorganisms 30
2.6 Conclusion 47
Acknowledgements 47
References 47
3 Lactic Acid Bacteria as Potential Probiotics 57
Muhammad Bilal Sadiq
3.1 Introduction 57
3.2 Isolation and Identification of Lactic Acid Bacteria 58
3.3 Characterization of Lactic Acid Bacteria 58
3.4 Criteria for Selection of Lactic Acid Bacteria as Potential Probiotic Candidates 59
3.4.1 Evaluation of Gastric Survival 59
3.4.2 Bile Salt Hydrolysis Activity 60
3.4.3 Adhesion to Epithelium 61
3.4.4 Hydrophobicity 61
3.4.5 Aggregation Ability 61
3.4.6 Antimicrobial Potential 61
3.4.7 Amylolytic Property 63
3.4.8 Safety Evaluation 63
3.5 Lactic Acid Bacteria as Sources of Probiotics 63
3.5.1 Fruits and Vegetables 63
3.5.2 Animal Sources 64
3.5.3 Dairy Products 64
3.6 Health Benefits and Probiotic Mechanisms of Lactic Acid Bacteria 65
3.6.1 Host Immunity 65
3.6.2 Beneficial Metabolites 65
3.6.3 Lactose Intolerance 66
3.6.4 Gastric Ulcer 66
3.6.5 Obesity and Diabetes Management 66
3.6.6 Role of Lactic Acid Bacteria Probiotics in Cancer 67
3.7 Industrial Applications of Probiotic Lactic Acid Bacteria 67
3.8 Challenges for Lactic Acid Bacteria as Probiotics 67
3.9 Conclusion and Future Perspectives 68
References 68
4 Non-Lactic Acid Bacteria as Probiotics and their Functional Roles 73
Cíntia Lacerda Ramos, Elizabethe Adriana Esteves, Nayara Martins Zille de Miranda, Lauane Gomes Moreno and Rosane Freitas Schwan
4.1 Spore-forming Bacteria 73
4.1.1 Types, Structure and Formation of Spores 74
4.1.1.1 Structure 75
4.1.1.2 Spore Formation 76
4.1.2 Sources and Probiotic Potential of Spore-forming Strains 77
4.1.3 Spore Formers as Gut Microbiota 80
4.1.4 Interaction with the Intestinal Cells 82
4.2 Propionibacteria 84
4.2.1 Phenotypic and Genotypic Characterization 84
4.2.2 Probiotic Properties and Potential Mechanisms of Action 86
4.2.2.1 Immunomodulation 86
4.2.2.2 Microbiota Modulation 89
4.2.2.3 Cancer Modulation 89
4.3 Conclusion and Future Trends 90
References 91
5 Yeasts as Probiotics and their Functional Roles 103
Giorgia Perpetuini, Yves Waché and Rosanna Tofalo
5.1 Yeasts: General Considerations and Taxonomy 103
5.2 Saccharomyces boulardii 105
5.3 Mechanism of Action of Yeast Probiotics 107
5.4 Health Benefits of Yeast Probiotics 109
5.4.1 Probiotic Effects 110
5.4.2 Nutritional Effects 111
5.5 Other Yeast Strains with Probiotic Potential 112
5.6 Encapsulation 113
5.7 Conclusion and Future Challenges 114
References 115
6 Determination and Safety Aspects of Probiotic Cultures 122
Falguni Patra and Raj Kumar Duary
6.1 Introduction 122
6.2 Assessments of Probiotics in the Gut 123
6.2.1 Direct Method 123
6.2.2 Indirect Method 125
6.3 Dosage for Probiotic Effect 126
6.4 Pathogenicity and Inefficiency of Probiotic Culture 126
6.4.1 Pathogenicity of Probiotics 126
6.4.2 Inefficiency of Probiotics 129
6.5 Safety Assessment of Probiotic Cultures 130
6.5.1 Current Proposal on Probiotic Safety 131
6.5.2 Identification of Individual Strains 134
6.5.3 In vitro studies 135
6.5.4 Animal Studies 138
6.5.5 Human Clinical Studies 140
6.5.6 Antibiotic Resistance - the Probability of Transfer of Resistance 145
6.5.7 Post-marketing Surveillance - Genotoxic Studies, Toxin and Virulence Factors 148
6.6 Conclusion 150
References 150
7 Probiotics in Biodegradation of Microbial Toxins: Principles and Mechanisms 161
Ali Akbar, Muhammad Iftikhar Khan and Ghulam Ishaq Khan
7.1 Microbial Toxins 161
7.1.1 Health Benefits 162
7.1.2 Mycotoxins and Probiotics 162
7.2 Dual Interaction between Probiotics and Microbial Toxins 164
7.2.1 Clinical Trials 165
7.2.2 Types of Microbial Adsorbents for Mycotoxin Adsorption 165
7.2.2.1 Lactic Acid Bacteria 165
7.3 Principles and Mechanisms Involved 166
7.3.1 Control of Mycotoxins by Yeast 167
7.4 Conclusion and Future Prospects 168
Acknowledgement 168
References 168
8 Potential of Probiotics as Alternative Sources for Antibiotics in Food Production Systems 172
Sarina Pradhan Thapa, Sushil Koirala and Anil Kumar Anal
8.1 Introduction 172
8.2 Use of Antibiotics in the Food System 173
8.3 Classification and Mechanism of Use of Antibiotics 174
8.4 Mechanism of Probiotic Action 175
8.5 Probiotic Approach to Antibiotic Resistance 178
8.6 Probiotics as Alternative Sources for Antibiotics: What Is Known So Far 178
8.7 Conclusion and Future Prospects 180
References 180
9 Probiotic Cereal-based Food and Beverages, their Production and Health Benefits 186
Sujitta Raungrusmee, Simmi Ranjan Kumar and Anil Kumar Anal
9.1 Introduction 186
9.2 Probiotics in Cereal-based Food and Beverages 187
9.3 General Information about Probiotics 188
9.4 Mechanism/Pathway for Probiotics in Cereal-based Food and Beverages 189
9.5 Types of Probiotic in Cereal-based Food and Beverages 191
9.6 Traditional and Commercial Probiotic Cereal-based Foods and Beverages 191
9.6.1 Borde 191
9.6.2 Boza 197
9.6.3 Burukutu 197
9.6.4 Bushera 197
9.6.5 Chicha de jora 197
9.6.6 Gowe 198
9.6.7 Kenky 198
9.6.8 Koko 198
9.6.9 Koozh 198
9.6.10 Kunun-zaki 198
9.6.11 Kvass 198
9.6.12 Kwete 199
9.6.13 Mageu 199
9.6.14 Majewu 199
9.6.15 Obiolo 199
9.6.16 Ogi 199
9.6.17 Pito 200
9.6.18 Pozol 200
9.6.19 Sobia 200
9.6.20 Togwa 201
9.6.21 Uji 201
9.6.22 Yosa 201
9.6.23 Commercially Available Cereal-based Functional Foods 201
9.7 Health Benefits 203
9.8 Conclusion 209
References 209
10 Microencapsulation of Probiotics and its Potential Industrial Applications 213
Suwan Panjanapongchai, Chaichawin Chavapradit and Anil Kumar Anal
10.1 Introduction 213
10.2 Why We Need Microencapsulation 214
10.3 Encapsulation Techniques 215
10.3.1 Emulsion Technique 215
10.3.2 Extrusion Technique 216
10.3.3 Coacervation Technique 217
10.3.4 Spray Drying 218
10.3.5 Ultrasonic Vacuum Spray Dryer 219
10.3.6 Freeze Drying 219
10.3.7 Spray Freeze Drying 219
10.3.8 Spray Chilling 220
10.3.9 Fluid Bed Coating 220
10.3.10 Electrospraying and Electrospinning 221
10.3.11 Impinging Aerosol Technology 222
10.3.12 Hybridization method 222
10.4 Application of Probiotics in Food Matrices 223
10.4.1 Dairy Products 223
10.4.1.1 Yoghurt 223
10.4.1.2 Cheese 225
10.4.1.3 Desserts 225
10.4.2 Non-dairy Products 226
10.4.2.1 Beverages 226
10.4.2.2 Meat Products 226
10.4.2.3 Bakery Products 227
References 227
11 Prebiotics and their Role in Functional Food Product Development 233
Divyani Panwar, Parmjit Singh Panesar and Anuradha Saini
11.1 Introduction 233
11.2 Sources of Prebiotics: Classification and Characteristics 235
11.2.1 Characteristics of Prebiotics 235
11.2.2 Classification of Prebiotics and their Sources 235
11.2.2.1 Galactooligosaccharides 238
11.2.2.2 Fructooligosaccharides 238
11.2.2.3 Xylooligosaccharides 239
11.2.2.4 Lactulose 239
11.2.2.5 Lactosucrose 240
11.2.2.6 Inulin 240
11.2.2.7 Isomaltosoligosaccharides 240
11.3 New and Tailored Prebiotics 241
11.3.1 Human Milk Oligosaccharides 241
11.3.2 Resistant Starch 242
11.3.3 Polyphenols 242
11.3.4 Soybean Oligosaccharides 243
11.3.5 Lactitol 243
11.3.6 Microbial Exopolysaccharides 243
11.3.7 Seaweed Polsaccharides 244
11.4 Production Methods of Prebiotics 244
11.4.1 Galactooligosaccharides 245
11.4.2 Fructooligosaccharides 247
11.4.3 Xylooligosaccharides 247
11.4.4 Lactulose 248
11.5 Mechanism of Action 248
11.6 Health Benefits of Prebiotics 249
11.6.1 Acute Gastroenteritis 249
11.6.2 Reduction in Constipation 250
11.6.3 Reduced Risk of Colon Cancer 254
11.6.4 Obesity 254
11.6.5 Diabetes 255
11.6.6 Mineral Absorption 255
11.6.7 Lipid Metabolism 255
11.7 Safety Aspects of Prebiotics 256
11.8 Global Status of Prebiotics 256
11.9 Conclusion and Future Prospects 258
References 259
12 Galactooligosaccharides as Potential Prebiotics 272
Rupinder Kaur and Parmjit Singh Panesar
12.1 Introduction 272
12.2 Galactooligosaccharides 273
12.3 Technologies for Synthesis of Galactooligosaccharides 274
12.3.1 Chemical Technique for Production of GOS 274
12.3.2 Enzymatic Production of GOS 275
12.3.2.1 Glycosyltransferases 276
12.3.2.2 Glycosidases 276
12.4 Biotechnological Strategies for Biotransformation of GOS 277
12.4.1 Factors Affecting GOS Production 279
12.4.2 Production of GOS using Whole Cells 281
12.4.3 Production of GOS using Free Enzyme 286
12.4.4 Production of GOS using Immobilized Enzyme 286
12.4.5 Improvement in GOS Production 287
12.5 Global Status of GOS 288
12.6 Applications of GOS as Prebiotics 290
12.6.1 Stimulation of Health-promoting Bacteria 292
12.6.2 Modulation of Immune System 292
12.6.3 Enhancement of Mineral Absorption 293
12.6.4 Reduction in the Risk of Colon Cancer 294
12.6.5 Inflammatory Bowel Disease 295
12.7 Conclusion and Future Prospects 295
References 296
13 Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits 307
Orlando de la Rosa, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdés, Leonardo Sepúlveda, Julio C. Montáñez and Cristóbal N. Aguilar
13.1 Introduction 307
13.2 Chemical Structure and Sources 307
13.3 Prebiotic Concept 308
13.4 Health-promoting Properties 310
13.4.1 Prebiotic Activity 310
13.4.2 Influence of Gut Microbiome 310
13.4.3 Prevention against Colon Cancer and Immunomodulation 313
13.4.4 Impact on Obesity 315
13.4.5 Effects on Serum Lipid and Cholesterol Concentrations 315
13.4.6 Improving Mineral Adsorption 316
13.5 FOS Production 316
13.5.1 FOS Formation Kinetics 318
13.5.2 Biotechnological Production of FOS 320
13.5.3 Enzymatic Synthesis 321
13.5.4 Whole Cell/One-step Fermentation 322
13.5.5 Agro-industrial Residues and Bioresources Employed for FOS Production 323
13.6 FOS Purification 323
13.6.1 Nanofiltration 323
13.6.2 Activated Charcoal 323
13.6.3 Microbial Treatments 324
13.7 New Developments in Food 325
13.8 Conclusion 325
Acknowledgements 326
References 326
14 Lactulose: Production and Potential Applications 338
Shweta Kumari, Parmjit Singh Panesar, Divyani Panwar and Gisha Singla
14.1 Introduction 338
14.2 Structure and Properties 338
14.3 Lactulose Production 340
14.3.1 Chemical Methods 341
14.3.2 Biotechnological Methods 345
14.3.2.1 Enzymatic Methods 345
14.3.2.2 Whole Cell Biocatalysts for Lactulose Production 348
14.3.3 Electro-activation Method 349
14.4 Techniques for the Analysis of Lactulose 349
14.5 Applications of Lactulose 350
14.5.1 Food Sectors 351
14.5.1.1 Lactulose as a Bifidus Factor 351
14.5.1.2 Lactulose as a Functional Additive 351
14.5.2 Health Sectors 351
14.5.2.1 Salmonella Carriers 351
14.5.2.2 Constipation and Hepatic Encephalopathy 352
14.5.2.3 Anti-endotoxin Effects 352
14.5.2.4 Colon Carcinogenesis 352
14.5.2.5 Inflammatory Bowel Disease 352
14.5.2.6 Tumor Prevention and Immunology 352
14.5.2.7 Blood Glucose and Insulin 353
14.5.2.8 Diagnostic Applications 353
14.6 Future Developments 353
14.7 Conclusion 353
References 354
15 Isomaltooligosaccharides as Prebiotics and their Health Benefits 361
Waraporn Sorndech
15.1 Isomaltooligosaccharide Structure, Properties and Market Trends 361
15.1.1 IMO: Global Patent Trend 364
15.2 Production 365
15.2.1 Enzymatic Production 365
15.2.1.1 Enzymatic Technologies for Formation of Various IMO Structures 366
15.2.1.2 Production Strategies 368
15.3 Technological Developments 368
15.3.1 Microbial Fermentation and Enzyme Genetic Engineering 368
15.3.2 Enzyme Immobilization 369
15.3.3 Enzyme Cocktails 369
15.3.4 Glucose, Fructose and Linear Oligosaccharide Elimination 369
15.4 Health Benefits of IMO 370
15.5 Conclusion 372
References 372
16 Starch and its Derivatives as Potential Source of Prebiotics 378
Yudi Pranoto
16.1 Introduction 378
16.2 Starch Digestion 379
16.3 Starch as a Probiotic Food Source 381
16.4 Resistant Starch as a Novel Prebiotic 382
16.5 Health Benefits 389
16.5.1 Hypoglycemic Effects 391
16.5.2 Hypocholesterolemic Effects 391
16.5.3 Prevention of Colon Cancer 392
16.5.4 Prebiotic Effect 393
16.5.5 Preventing Obesity 393
16.5.6 Reduction of Gallstone Formation 394
16.5.7 Mineral Absorption 395
16.6 Future Applications 395
16.6.1 Cheese 397
16.6.2 Pasta Products 398
16.6.3 Battered Fried Products 398
16.6.4 Bakery Products 398
16.6.5 Baked Goods 399
16.6.6 Microencapsulation of Probiotics 399
16.7 Production of RS-rich Ingredients 401
16.8 Conclusion 403
References 404
17 Gut Microbiome as Potential Source for Prevention of Metabolic-Related Diseases 407
Nuntarat Boonlao, Krisha Pant and Anil Kumar Anal
17.1 Introduction 407
17.2 Gut Microbiome and Host Interaction 408
17.2.1 Microbial Composition and Colonization 408
17.2.2 Non-bacterial Growth in the Intestine 409
17.2.3 Next Generation Probiotics 409
17.2.4 Host Cell and Microbes - Symbiotic Relationship 410
17.3 Gut Microbes and Diet Interaction 410
17.3.1 Carbohydrate 413
17.3.2 Proteins 413
17.3.3 Complex Carbohydrate/Fibers 413
17.3.4 Fat 414
17.3.5 Probiotics 414
17.3.6 Phenolic Compounds 414
17.4 Gut Microbiome and Metabolism Regulation 415
17.4.1 Gut Microbiome and Brain 415
17.4.1.1 Neural Pathways 415
17.4.1.2 Metabolites 416
17.4.2 Gut Microbiome and Immune System 416
17.4.3 Gut and Regulation of Metabolism 416
17.4.4 Gut Microbiome and COVID-19 417
17.5 Role of Gut Microbiome on Metabolic Diseases 417
17.5.1 Gut Barrier and Inflammation 417
17.5.2 Microbial Metabolites 419
17.5.2.1 Bile Acid 419
17.5.2.2 Trimethylamine-N-oxide (TMAO) 420
17.6 Gut Microbiome and Metabolic Diseases 421
17.6.1 Obesity 421
17.6.2 Type 2 Diabetes Mellitus 422
17.7 Modulation of Gut Microbiome as Target for Prevention of Metabolic Diseases 423
17.7.1 Role of Dietary Intervention 423
17.7.2 Role of Probiotics and Prebiotics 424
17.8 Possible Mechanisms of Gut Microbiome in Prevention of Metabolic Diseases 425
17.8.1 Roles of Short Chain Fatty Acids 425
17.8.2 Role of Bile Salt Hydrolase 426
17.8.3 Role on Intestinal Barrier Function 427
17.9 Conclusion and Future Perspective 427
References 427
18 Overall Safety Considerations and Regulatory Oversight for Probiotics-based Foods and Beverages 441
Sushil Koirala, Sarina Pradhan Thapa and Anil Kumar Anal
18.1 Introduction 441
18.2 Safety Considerations 443
18.2.1 Non-pathogenicity 443
18.2.2 Virulome Factors 445
18.2.3 Absence of Antibiotic Resistance 445
18.3 Regulatory Framework and Labeling Claims Associated with Probiotic-based Foods and Beverages 446
18.3.1 Key Market Insights 448
18.3.2 Regional and Country Analysis 449
18.3.2.1 USA 449
18.3.2.2 Europe 450
18.3.2.3 Japan 452
18.3.2.4 China 453
18.3.2.5 Brazil 453
18.3.2.6 Mexico 454
18.3.2.7 India 454
18.3.2.8 Thailand 454
18.3.2.9 Malaysia 455
18.3.2.10 Singapore 455
18.4 Conclusion and Future Expectations 456
References 456
Index 462
