Abstract
Probiotics and prebiotics are microbiota-management instruments for improving human health once they may be beneficial for maintaining a healthy community of gut microbiota and bowel function. Probiotic’s main target is the gut, via the gastrointestinal tract, although direct application to other body zones such as the vaginal tract, the oral cavity, and skin have been studied. The major source of probiotics is fermented dairy products, however, currently, there is a need for novel and non-dairy probiotics, due to the increasing number of lactose-intolerant persons in the world population, tied with the adverse effect of cholesterol contained in fermented dairy foods as well as the increasing number of strict vegetarians. In this review, we describe gut-derived effects in humans of possible microorganisms isolated from wine, such as Saccharomyces and non-Saccharomyces yeasts and bacteria, and other non-dairy fermented beverages. Those microorganisms can be grown and consumed as recommended probiotics, moreover, wine, and other beverages may also be a source of prebiotics such as polyphenols.
Highlights
People often think of bacteria and other microorganisms as harmful “germs,” many are helpful
The of fermented products is Supplementation withfermented probiotics,foods prebiotics, synbiotics hasmicrobiota shown promising results against variousmicrobial enteric pathogens duemade to their abilitymicroorganisms to compete withinherently pathogenicassociated microbiotawith for the an intricate community of unique indigenous adhesion and/or sites, tothose alienate or on to stimulate, modulate regulate the host’s immune raw materials thatpathogens, are present the equipment andand surfaces of processing sites where response by initiatingmay the activation of specific genes in and outside the host intestinal tract
“non-viable cells, intact broken, or crude cell extractsprobiotics) which whenthat administered in be divided into microbial paraprobiotics
Summary
People often think of bacteria and other microorganisms as harmful “germs,” many are helpful. The of fermented products is Supplementation withfermented probiotics,foods prebiotics, synbiotics hasmicrobiota shown promising results against variousmicrobial enteric pathogens duemade to their abilitymicroorganisms to compete withinherently pathogenicassociated microbiotawith for the an intricate community of unique indigenous adhesion and/or sites, tothose alienate or on to stimulate, modulate regulate the host’s immune raw materials thatpathogens, are present the equipment andand surfaces of processing sites where response by initiatingmay the activation of specific genes in and outside the host intestinal tract. Various enteric pathogens due to their unique ability to compete with pathogenic microbiota for for a microbe to be called a probiotic, it must have several characteristics These include (i) survive in adhesion sites, toafter alienate pathogens, or to (ii) stimulate, modulate and the host’s immune our intestine ingestion (being eaten); have a proven benefit andregulate (iii) be safely consumed. Like Saccharomyces boulardii [21] (Figure 2)
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