Editorial: Probiotics, prebiotics, synbiotics, postbiotics, & paraprobiotics - New perspective for functional foods and nutraceuticals.
Nambiar, Reshma B. Perumal, Anand Babu Shittu, Taofik Sadiku, Emmanuel Rotimi Sellamuthu, Periyar Selvam
Nambiar, Reshma B.
Perumal, Anand Babu
Shittu, Taofik
Sadiku, Emmanuel Rotimi
Sellamuthu, Periyar Selvam
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Abstract
Probiotics are “live microorganisms which when administered in adequate amount confer health benefits on the host” (1). These health benefits include inhibiting gastrointestinal pathogens by modifying their immunogenicity and enhancing the degradation of enteric antigens and improving barrier protection, lactose intolerance, or diarrhea, inflammatory bowel disease, and anti-mutagenic activity. The safety of probiotics should be taken into account when administrated to the elderly and immunodeficient individuals. In order to protect the viability of probiotics, it is recommended to use carrier materials and prebiotics, such as maltodextrin, fructooligosaccharide, and inulin.
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Date
2023-03-17
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Publisher
Frontiers Media
Research Projects
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Keywords
Food chemistry, Functional foods, Nutraceuticals, Nanodelivery systems, Packaging