BENEFICIAL EFFECTS OF PROBIOTICS BASED THERAPY FOR IMMUNE HOMEOSTASIS

Several approaches have been used to demonstrate that signals derived from gut microbiota are critical for the development of the immune system. Probiotics are live microorganisms that have beneficial effects on host health, including extended lifespan, when they are administered or present in adequate quantities. However, the mechanisms by which probiotics stimulate host longevity remain unclear and very poorly understood. Probiotic supplements are needed to determine the effectiveness as a non-chemical approach to promote health and welfare. Our studies focus on the assessment of the molecular impact of probiotic administration involved in homeostasis and immunity. Shrimps received the recommended doses of microbial pack containing Bacillus species andRhodococcus species. The fermentation was carried at 37Â°C for 72 hours under microaerophilic condition. The parameters like pH, microbial load, acidity and concentration of reducing sugar had been measured.This probiotic pack when used either alone or in combination with traditional dairy starter, significantly improved the nutritional properties and the shelf life of the product. The present work will be valuable to elaborate novel functional food based on these original probiotic properties.

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The Application of Pollen as a Functional Food and Feed Ingredient—The Present and Perspectives

Biomolecules ◽

10.3390/biom10010084 ◽

2020 ◽

Vol 10 (1) ◽

pp. 84 ◽

Cited By ~ 8

Author(s):

Aleksandar Ž. Kostić ◽

Danijel D. Milinčić ◽

Miroljub B. Barać ◽

Mohammad Ali Shariati ◽

Živoslav Lj. Tešić ◽

...

Keyword(s):

Functional Food ◽

Animal Health ◽

Food Products ◽

Feed Ingredient ◽

Nutritional Properties ◽

Beneficial Effects ◽

Positive Effects ◽

Food And Feed ◽

Animal Growth ◽

Further Development

Pollen is recognized as an excellent dietary supplement for human nutrition, which is why it can be found in different forms on the market (granules, capsules, tablets, pellets, and powders). But, the digestibility of pollen’s nutrients is strongly affected by the presence of a pollen shell, which can decrease the bioavailability of nutrients by 50% and more. Since consumers have become more aware of the benefits of a healthy diet and the necessity to improve pollen digestibility, different pollen-based functional food products have been developed and extensive studies were done to estimate the beneficial effects of pollen-based feed on animal growth, health, and rigor mortise stage. Considering the positive effects of pollen nutrients and phytometabolites on human and animal health, the aim of this paper was to give an overview of recent achievements in the application of pollen in the formulation of functional food and animal diets. Special attention was paid to the effects of pollen’s addition on the nutritional, functional, techno-functional, and sensory properties of the new formulated food products. Anti-nutritional properties of pollen were also discussed. This review points out the benefits of pollen addition to food and feed and the possible directions in the further development of functional food and feed for the wellbeing of everyone.

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Microencapsulation: A Prospective to Protect Probiotics

Current Nutrition & Food Science ◽

10.2174/1573401315666190712222623 ◽

2020 ◽

Vol 16 (6) ◽

pp. 891-899 ◽

Cited By ~ 1

Author(s):

Wissam Zam

Keyword(s):

Gastrointestinal Tract ◽

Food Industry ◽

Health Benefits ◽

Probiotic Bacteria ◽

Bacterial Cells ◽

Beneficial Effects ◽

Host Health ◽

Resistant Strains ◽

Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

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Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽

10.3390/plants10071306 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1306

Author(s):

Marcin Dziedziński ◽

Joanna Kobus-Cisowska ◽

Barbara Stachowiak

Keyword(s):

Human Health ◽

Bioactive Compounds ◽

Functional Food ◽

Biological Activities ◽

Food Ingredients ◽

Beneficial Effects ◽

Pine Tree ◽

Pine Trees ◽

Health Promoting ◽

Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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Limosilactobacillus fermentum CECT5716: Mechanisms and Therapeutic Insights

Nutrients ◽

10.3390/nu13031016 ◽

2021 ◽

Vol 13 (3) ◽

pp. 1016

Author(s):

María Jesús Rodríguez-Sojo ◽

Antonio Jesús Ruiz-Malagón ◽

María Elena Rodríguez-Cabezas ◽

Julio Gálvez ◽

Alba Rodríguez-Nogales

Keyword(s):

Competitive Exclusion ◽

Intestinal Barrier ◽

Mechanisms Of Action ◽

Intestinal Barrier Function ◽

Therapeutic Approaches ◽

Beneficial Effects ◽

Host Health ◽

Inflammatory Processes ◽

Immunomodulatory Properties ◽

Immunological Alterations

Probiotics microorganisms exert their health-associated activities through some of the following general actions: competitive exclusion, enhancement of intestinal barrier function, production of bacteriocins, improvement of altered microbiota, and modulation of the immune response. Among them, Limosilactobacillus fermentum CECT5716 has become one of the most promising probiotics and it has been described to possess potential beneficial effects on inflammatory processes and immunological alterations. Different studies, preclinical and clinical trials, have evidenced its anti-inflammatory and immunomodulatory properties and elucidated the precise mechanisms of action involved in its beneficial effects. Therefore, the aim of this review is to provide an updated overview of the effect on host health, mechanisms, and future therapeutic approaches.

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The Gut Microbiota and Healthy Aging: A Mini-Review

Gerontology ◽

10.1159/000490615 ◽

2018 ◽

Vol 64 (6) ◽

pp. 513-520 ◽

Cited By ~ 59

Author(s):

Sangkyu Kim ◽

S. Michal Jazwinski

Keyword(s):

Gut Microbiota ◽

Individual Variation ◽

Gut Microbiome ◽

Chronological Age ◽

Low Grade ◽

Beneficial Effects ◽

Gut Dysbiosis ◽

Age Related ◽

Host Health ◽

Nutrient Signaling

The gut microbiota shows a wide inter-individual variation, but its within-individual variation is relatively stable over time. A functional core microbiome, provided by abundant bacterial taxa, seems to be common to various human hosts regardless of their gender, geographic location, and age. With advancing chronological age, the gut microbiota becomes more diverse and variable. However, when measures of biological age are used with adjustment for chronological age, overall richness decreases, while a certain group of bacteria associated with frailty increases. This highlights the importance of considering biological or functional measures of aging. Studies using model organisms indicate that age-related gut dysbiosis may contribute to unhealthy aging and reduced longevity. The gut microbiome depends on the host nutrient signaling pathways for its beneficial effects on host health and lifespan, and gut dysbiosis disrupting the interdependence may diminish the beneficial effects or even have reverse effects. Gut dysbiosis can trigger the innate immune response and chronic low-grade inflammation, leading to many age-related degenerative pathologies and unhealthy aging. The gut microbiota communicates with the host through various biomolecules, nutrient signaling-independent pathways, and epigenetic mechanisms. Disturbance of these communications by age-related gut dysbiosis can affect the host health and lifespan. This may explain the impact of the gut microbiome on health and aging.

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Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae)

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d221159 ◽

2021 ◽

Vol 22 (11) ◽

Author(s):

Ali Agus ◽

Agussalim Agussalim ◽

Muhamad Sahlan ◽

Ardo Sabir

Keyword(s):

Human Health ◽

Functional Food ◽

Reducing Sugar ◽

Stingless Bee ◽

Moisture Ratio ◽

Sucrose Content ◽

Three Samples ◽

Glucose Ratio

Abstract. Agus A, Agussalim, Sahlan M, Sabir A. 2021. Honey sugars profile of stingless bee Tetragonula laeviceps (Hymenoptera: Meliponinae). Biodiversitas 22: 5205-5210. Honey was a functional food to improve human health, but irresponsible people used this circumstance to make fake honey. This study aimed to evaluate the profile of the sugar of stingless bee honey [Tetragonula laeviceps (Smith, 1857)] from different geographical origins in Indonesia. Honey, three samples were directly collected from three other sources for meliponiculture of T. laeviceps in Indonesia: Sleman, Klaten, and Gunungkidul. The honey sugars profile was analyzed: glucose, fructose, sucrose, reducing sugar, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH. Glucose and fructose were analyzed by HPLC, sucrose by Luff Schoorl, reducing the sugar by Layne-Enyon, and pH by a pH meter. The current findings revealed that the geographical origins had a highly significant effect on glucose, fructose, the sum of fructose and glucose, glucose to moisture ratio, fructose to glucose ratio, and honey pH (P<0.01) and significant effect on reducing sugar (P<0.05), but not on sucrose content. Thus, it can be concluded that the origins were affecting the honey sugars profile and honey from Sleman has the highest sugars content, followed by honey from Klaten and the lower was honey from Gunungkidul.

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Etude De Quelques Caracteristiques Physicochimiques Et Biochimiques De Wavé-fortex Un Complement Alimentaire Naturel Du Gabon

European Scientific Journal ESJ ◽

10.19044/esj.2016.v12n33p508 ◽

2016 ◽

Vol 12 (33) ◽

pp. 508

Author(s):

Alexis Nicaise Lepengue ◽

Alain Souza ◽

Jean Fabrice Yala ◽

Judicaël Lebamba ◽

Jacques Mavoungou ◽

...

Keyword(s):

Blood Pressure ◽

Functional Food ◽

Dry Matter ◽

Matter Wave ◽

Sperm Production ◽

Health Food ◽

Nutritional Properties ◽

Biochemical Characteristics ◽

Food Powder ◽

Different Levels

Wavé-fortex is a dietary supplement designed to Gabon, to fight against the problems of malnutrition and undernourishment. It would also contain diuretic properties, purgative, antimicrobial, aphrodisiac, influenza, regulating blood pressure, reducing overweight and stimulating sperm production. This work was carried out to study the physicochemical and biochemical characteristics of this health food. The results revealed that Wavé-fortex was heavily dehydrated and contained 6.27% of crude ash and 11.32% of total gross fibers. The mineral level, Wavé-fortex contains 1.27% of calcium, 0.09% of iron, 0.37% of magnesium, 0.87% of potassium and 0.01% of zinc. Biochemical analyzes showed that this functional food contained 45.69% of carbohydrates, 26.01% of protein and 4.67% of fat. This gives it an energy value of 3.55 kcal / g of dry matter. Wavé-fortex is an acidic product (pH 4.02) with high levels of vitamin A (2.38%), vitamin C (1.93%) and phenolic compounds (11.83%). The different levels of these compounds are capable of validating the various nutritional properties attributed to this food powder.

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Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition

Molecules ◽

10.3390/molecules25225470 ◽

2020 ◽

Vol 25 (22) ◽

pp. 5470

Author(s):

Veronika Barišić ◽

Milica Cvijetić Stokanović ◽

Ivana Flanjak ◽

Kristina Doko ◽

Antun Jozinović ◽

...

Keyword(s):

Functional Food ◽

Bioactive Components ◽

Nutritional Properties ◽

Frap Assay ◽

Total Polyphenol ◽

Antioxidant Power ◽

Cocoa Butter Equivalents ◽

Dairy Ingredients ◽

Ferric Reducing Antioxidant Power ◽

Cocoa Shell

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

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