Evaluating Oral Probiotics and Prebiotics reviews emerging applications of new probiotic strains, postbiotics, and production of key synbiotic generations. The book discusses successes and failures of viable probiotic ingestion, new trends and strains including genetically engineered probiotics, assessment of nonviable probiotics (postbiotics) and microflora benefits of prebiotic and synbiotic ingestion over probiotics.
Table of Contents
Section 1. Traditional trends on oral probiotic1. The concept of microbiome in human body
2. Initial and traditional definition, concept and strains of probiotic
3. Viable probiotic ingestion strategy in drugs: a critical approach on health effectiveness, technological challenges, and consumer view
4. Viable probiotic ingestion strategy in supplements: a critical approach on health effectiveness, technological challenges, and consumer view
5. Viable probiotic ingestion strategy in foods: a critical approach on health effectiveness, technological challenges, and consumer view
6. The economy of probiotic in drugs, supplements and foods, and the future trend
7. The regulations associated to the viable probiotics in industrial products (drugs, supplements and food products)
8. The failure aspects of viable probiotic ingestion via drugs, supplements and foods Section
Section 2. New trends on oral probiotic
9. New definitions, concept and strains of probiotic
10. Non-viable probiotic ingestion strategy: research facts and usage in drug, supplements and food industries.
11. A critical approach on probiotic effectiveness and technological challenges when incorporated as viable or nonviable (postbiotic)
12. The quality factors for assessment of nonviable probiotic (postbiotic)
13. The failure aspects of non-viable probiotic ingestion via drugs, supplements and foods
14. Genetically-engineered probiotics (added based on reviewer feedback)
15. The new generations of probiotic and its future trend in industrial products (drug, supplement and food)
Section 3. Trends on prebiotic and synbiotic ingestion instead of probiotic
16. Incorporation of prebiotic in industrial drugs, supplements and food products: health effectiveness, technological challenges, consumer view, and the future trend
17. The economy of prebiotic in drugs, supplements and foods, and the future trend
18. A critical approach on effectiveness of prebiotic against probiotic in enhancing and promoting the native probiotic microflora in human body
19. The new generations of prebiotic and its future trend in industrial products (drug, supplement and food)
20. The regulations associated to the industrial prebiotic products (drugs, supplements and food products)
21. The health effectiveness, technological challenges and market of symbiotic instead of self-probiotic or self-prebiotic
22. Probiotic, prebiotic and synbiotic product development: principles, challenges, market and trends
Authors
Amir M. Mortazavian Professor of Dairy Science and Technology, Shahid Beheshti University of Medical Sciences, Iran. Amir M. Mortazavian is Professor of Dairy Science and Technology in Shahid Beheshti University of Medical Sciences where he researches the development of probiotics and prebiotics dairy foods, with the application of technologies, such as microencapsulation. Adriano Gomes da Cruz Federal Institute of Education, Science and Technology of Rio de Janeiro, Brazil. Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz's research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety. Zahra Yari Professor, Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.Zahra Yari is a professor at the Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran where she researches clinical nutrition and diet therapy for gastrointestinal, endocrine, cardiovascular and kidney diseases and the use of functional foods in the treatment of these diseases.
