Probiotic Concept Research Articles

Probiotics in Health Care: A Critical Appraisal.

Consumption of probiotic products continues to increase, perhaps driven by an interest in gut health. However, the field is filled with controversy, inconsistencies, misuse of terminology, and poor communication. While the probiotic concept is biologically plausible and in some cases mechanistically well established, extrapolation of preclinical results to humans has seldom been proven in well-conducted clinical trials. With noteworthy exceptions, clinical guidance has often been derived not from large, adequately powered clinical trials but rather from comparisons of disparate, small studies with insufficient power to identify the optimal strain. The separation of probiotics from live biotherapeutic products has brought some clarity from a regulatory perspective, but in both cases, consumers should expect scientific rigor and strong supporting evidence for health claims.

Compendium of Bifidobacterium-based probiotics: characteristics and therapeutic impact on human diseases

The human microbiota, a complex community of microorganisms residing in and on the human body, plays a crucial role in maintaining health and preventing disease. Bifidobacterium species have shown remarkable therapeutic potential across a range of health conditions, thus being considered optimal probiotic bacteria. This review provides insights into the concept of probiotics and explores the impact of bifidobacteria on human health, focusing on the gastrointestinal, respiratory, skeletal, muscular, and nervous systems. It also integrates information on the available genetic bases underlying the beneficial effects of each bifidobacterial probiotic species on different aspects of human physiology. Notably, Bifidobacterium -based probiotics have proven effective in managing gastrointestinal conditions such as constipation, antibiotic-associated diarrhea, irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), and Helicobacter pylori infections. These benefits are achieved by modulating the intestinal microbiota, boosting immune responses, and strengthening the gut barrier. Moreover, Bifidobacterium species have been reported to reduce respiratory infections and asthma severity. Additionally, these probiotic bacteria offer benefits for skeletal and muscular health, as evidenced by Bifidobacterium adolescentis and Bifidobacterium breve , which have shown anti-inflammatory effects and symptom relief in arthritis models, suggesting potential in treating conditions like rheumatoid arthritis. Furthermore, probiotic therapies based on bifidobacterial species have shown promising effects in alleviating anxiety and depression, reducing stress, and enhancing cognitive function. Overall, this review integrates the extensive scientific literature now available that supports the health-promoting applications of probiotic Bifidobacterium species and underscores the need for further research to confirm their clinical efficacy across different body systems.

Progress of Research on Probiotics as Dietary Supplements to Support Gut Health in Humans

Probiotics are a class of microorganisms that are beneficial to the host's health when ingested in certain amounts. As people strive to enhance their overall health, probiotics have become increasingly common in several fields whose health functions include balancing flora, synthesizing nutrients, enhancing immunity, etc. Moreover, they can be obtained from a wide range of sources, easily cultivated and applied to dairy products, capsules, fruit and vegetable juices as well as other functional beverage, with broad potential markets and applications. This paper analyzes and discusses the concept of probiotics, their health functions, acquisition and cultivation, as well as product safety, the development of species, and the application in the food industry and different populations. It has been found that probiotics have good effects on the human intestine, immunity and other aspects. It has great impact and has huge application prospects in the field of food and beverages. The conclusions and summary of this article provide new ideas for future research and development of probiotics. Findings of this paper provide ideas for the future research and development of various types of probiotic foods.

Nutritional and Health Benefits of Microorganisms for Sustainable Food and Medicine

The term ‘single cell protein’ was coined in 1968 at a meeting held at the Massachusetts Institute of Technology (MIT) to replace the less aesthetic ‘microbial protein’ and ‘petroprotein’ which were the terms originally used. Use of microbes as a food source may appear to be unacceptable to some people but the idea of consumption of microbes as food for man and animals is certainly innovative to solve the global food problem. Single cell protein (SCP) has many applications in food and feed industries The microorganisms which can be used as SCP include a variety of bacteria, marine microalgae, Dried cells of bacteria, algae, yeast, and fungi, which are rich in proteins and could be used as dietary supplements, are called Single Cell Proteins (SCP). The use of microbial protein as food has several advantages over conventional proteins. Microbial proteins are healthy source of vitamins, carotenes and carbohydrates. The concept of probiotics is the colonization of beneficial bacteria in the intestinal tract, promoting efficient functioning of digestion, helping prevent digestive upsets, and stimulating and maintaining the natural immunity of the body. Probiotic bacteria are normal inhabitants of the intestines and are normally found in the healthy gut of all humans. Probiotics have been in use for as long as people have consumed fermented milks, but their association with health benefits dates only from the turn of the century when Metchnikoff drew attention to the adverse effects of the gut microflora on the host and suggested that ingestion of fermented milks ameliorated this so-called autointoxication. Supplementation with probiotics, prebiotics and synbiotics has shown promising results against various enteric pathogens due to their ability to compete with pathogenic microbiota for adhesion sites, to alienate pathogens or to stimulate, modulate and regulate the host's immune response. Hence, this review aims to study the nutritional and health benefits of microorganisms for sustainable food and medicine.

The study on the development of the composition of chewable lozenges with probiotic properties. 1. Substantiation of the active substance

In recent times, a new understanding of the concept of probiotics has emerged – the use of their metabolites instead of living cells of microorganisms. They can both inhibit the development of pathogenic bacteria and effectively stimulate the reproduction of indigenous microflora. It is possible that metabiotics will be more effective than traditional live probiotics. Taking into account the prospects of new-generation probiotic drugs and the rapid growth of interest of pharmaceutical market entities in such a new dosage form as lozenges, we have proposed to create chewable lozenges containing Lactobacillus exometabolites, which pharmacological action is aimed at preventing and treating an imbalance of the oral cavity microflora.Aim. To theoretically and experimentally substantiate the choice of the exometabolite complex of lactobacilli as the active substance of a medicinal product with probiotic properties in the form of chewable lozenges.Materials and methods. The exometabolite complex of the Lactobacillus plantarum UCM-2693 strain was used as the study object. Acidity, the lactic acid content, the optical density of a microbial suspension, as well as the quantitative count of lactobacilli were determined in accordance with the generally accepted methods specified in the State Pharmacopoeia of Ukraine (SPhU).Results and discussion. The bacteriotropic effect of the exometabolite complex of L. plantarum UCM-2693 was detected on lactobacilli of the probiotic drug “Lactobacterin-Biopharma” when cultured on a medium with exometabolites compared to the control sample. This technique has a stimulating effect on the acid formation, proliferation of probiotic microorganisms, changes the characteristics of their growth phases, namely reduces the lag phase, accelerates the exponential phase, which can accelerate the onset of the therapeutic effect, and is the proof of the feasibility of using this active substance in the composition of chewable lozenges with probiotic properties.Conclusions. The choice of the exometabolite complex of lactobacilli as the active substance of a new drug from the group of metabiotics in the form of chewable lozenges has been substantiated. The exometabolite complex of lactobacilli has been obtained, and its bacteriotropic effect has been studied.

A Narrative Review on the Advance of Probiotics to Metabiotics.

Recently, the term metabiotics has emerged as a new concept of probiotics. This concept entails combining existing probiotic components with metabolic by-products improve specific physiological functionalities. Representative ingredients of these metabiotics include short-chain fatty acids (SCFAs), bacteriocins, polysaccharides, and peptides. The new concept is highly regarded as it complements the side effects of existing probiotics and is safe and easy to administer. Known health functions of metabiotics are mainly immune regulation, anti-inflammatory, anticancer, and brain-neurological health. Research has been actively conducted on the health benefits related to the composition of intestinal microorganisms. Among them, the focus has been on brain neurological health, which requires extensive research. This study showed that neurological disorders, such as depression, anxiety, autism spectrum disorder, Alzheimer's disease, and Parkinson's disease, can be treated and prevented according to the gut-brain axis theory by changing the intestinal microflora. In addition, various studies are being conducted on the immunomodulatory and anticancer effects of substances related to metabiotics of the microbiome. In particular, its efficacy is expected to be confirmed through human studies on various cancers. Therefore, developing various health functional effects of the next-generation probiotics such as metabiotics to prevent or treatment of various diseases is anticipated.

Effect of different probiotics on the growth performance of broiler chicken

The study was conducted from December 15, 2019 to January 26, 2020 at College of Agriculture and Forestry, Apayao State College, Cubet-Malama, Conner, Apayao, Philippines aimed to evaluate the effect of different probiotics on the growth performance of broiler chicken, specifically on the initial and weekly body weight, gain in weight, percentage rate of growth, feed consumption, dressing percentage and feed conversion ratio and efficiency, using T1- pure Water, T2 – commercial probiotics, T3 – effective microorganism, and T4 – fermented fruit juice as water additive. The experiment was laid out using the Completely Randomized Design. The probiotics and the fermented fruit juice did not show any significant effect on the growth performance of broiler chicken on body weight, gain in weight, percentage rate of growth, feed consumption, water consumption and feed conversion ratio and efficiency. The percentage livability of Treatments 1, 3, and 4 was still impressive since the standard of 5% mortality rate was not reached, which implies that the used of commercial probiotics and fermented fruit Juice or organic acids affects immunity. On the income over feed, additive and chick cost, the use of fermented fruit juice had the potential to improve the growth performance of broiler chicken in the sense that it was comparable with the effective microorganism and commercial probiotics as exhibited in the body weights, feed and water consumption, gain in weight, percentage rate of growth and feed conversion ratio and efficiency. Therefore, the use of probiotics and fermented fruit juice from banana are safe in raising broiler chicken for table meat, and it is recommended to use in the chicken production as it increases the income over feed, additive and chick cost. Further study is recommended using other ingredients of fermented fruit juice to validate the concept of probiotics as a viable modality in poultry production.

Probiotics: A Review on Microbiome That Helps for Better Health – A Dermatologist’s Perspective

Commensal microorganisms heavily influence human health and disease pathogenesis, and the impact of the skin microbiome on numerous skin illnesses has recently piqued researchers’ interest, in addition to the gut microbiome. Probiotics are live microbial organisms that are good for the host’s health when given in sufficient proportions. The concept of probiotics has sparked much curiosity and scientific investigation since its inception. Probiotics alter the intestinal microbiota and are employed as a treatment technique for a variety of diseases. Despite several studies, the significance of probiotics in dermatological illnesses such as acne, vaginal infections, and atopic dermatitis has yet to be demonstrated. Evidence pointing to the “gut-skin axis” link has increased, and intestinal microbiota regulation may play a role in dermatological diseases. There is, however, no consensus on the species or the dosage to be utilized for such therapies. This article makes an effort to review recent evidence from the literature.

Metabiotics - development of probiotic concept

The urgency of development of technology of synbiotic dairy products with metabolites on the basis of microbial consortia of probiotic bacteria is substantiated in the article. The choice of fermentation crops with high biotechnological potential, manufactured by «BIOPROX», is substantiated. Prebiotic components of plant origin with vitamin-mineral complexes – «Flaxseed oil», «Blue iodine» and «Selenium» are involved as energy-biotics. The optimal ratio of fermentation cultures and exopolysaccharides was studied; dynamics of accumulation of bacteria at regulated temperatures; duration of fermentation; physico-chemical parameters of the obtained products. The ratio of fermentation compositions containing microbial consortia for the production of fermented milk products is substantiated: - «Biolon»: Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis ssp lactis biovar diacetylactis, Streptococcus thermophiles, Lactobacillus bulgaricus in the ratio 0.8: 1: 1.2 (dietary supplement «Flax») at the initial concentration of all cultures in milk formulas 1 · 108 CFU / cm3; - «Bioiod» : Streptococcus thermophiles, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium animalis ssp. lactis, Lactococcus lactis ssp lactis biovar diacetylactis in the ratio 1: 2.5: 2 (BAA "Iodine") at the initial concentration of all cultures in milk formulas 1 · 108 CFU / cm3; - «Bioselen»: Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophiles, Lactobacillus helveticus in the ratio 2: 1: 1 (BAA «Selenium») at the initial concentration of all cultures in milk formulas 1 · 108 CFU / cm3 are substantiated. The expediency of enriching milk formulas with biologically active additives has been established:flaxseed oil - 1.2%; blue iodine - 2.0% and selenium - 1.0%; for obtaining the highest concentrations of probiotic cells in the created new synbiotic dairy products. Key words: probiotics, prebiotics, metabolites, microbial consortia, exopolysaccharide potentials, biologically active additive, fermented milk product.

Probiotics: The Next Dietary Strategy against Brain Aging

Owing to their long history of safe use, probiotic microorganisms, typically from the genus Lactobacillus, have long been recognized, especially in traditional and fermented food industries. Although conventionally used for dairy, meat, and vegetable fermentation, the use of probiotics in health foods, supplements, and nutraceuticals has gradually increased. Over the past two decades, the importance of probiotics in improving gut health and immunity as well as alleviating metabolic diseases has been recognized. The new concept of a gut-heart-brain axis has led to the development of various innovations and strategies related to the introduction of probiotics in food and diet. Probiotics influence gut microbiota profiles, inflammation, and disorders and directly impact brain neurotransmitter pathways. As brain health often declines with age, the concept of probiotics being beneficial for the aging brain has also gained much momentum and emphasis in both research and product development. In this review, the concept of the aging brain, different in vivo aging models, and various aging-related benefits of probiotics are discussed.

Mechanism of Lactobacillus reuteri Probiotic in Increasing Intestinal Mucosal Immune System

Probiotics are defined as live microorganisms which, when consumed in adequate quantities as food ingredients, provide health benefits to the host. Lactobacillus, Bifidobacterium, and Saccharomyces, are three probiotics that are intensively used as probiotics in humans and animals. Probiotics have beneficial effects on health when given adequate amounts. The concept of probiotics on human health, namely modulating the gut microbiota and its effect on the host. Probiotics play an important role in maintaining intestinal integrity through a number of different interactions, including changes in cytokine expression in the mucosa. Probiotics compete with intestinal pathogens for mucosal receptors, thereby increasing interepithelial resistance. Probiotics such as Lactobacillus casei sp GG strain was used as a prophylaxis that could increase the expression of epithelial mucin, thereby reducing the translocation of pathogenic bacteria. Abnormal local immune response is characterized by decreased secretion of IgA, thus allowing enterocyte attachment and local translocation of bacterial antigens, which are the main stimulation of pathological events. Colonic stasis can promote the growth of pathogenic bacteria which allows malignant porin bacterial strains to thrive. The gut microbiota has a major influence on human health. The microbial population has an important role in the host, such as the metabolic activity of probiotics producing energy and nutrient absorption, developing the host immune system, and preventing colonization and infection of pathogens. Lactobacillus reuteri is a hetero-fermentative bacterium that lives in the digestive tract of humans. L. reuteri has been used to treat infant necrotizing pseudomembrane. In this paper, the mechanism of L reuteri to increase host immunological response will be reviewed.

Saccharomyces cerevisiae Enhanced the Growth, Immune and Antioxidative Responses of European Seabass (Dicentrarchus labrax)

Abstract The concept of probiotics is widely applied in the field of aquaculture for their beneficial and friendly influences. In this sense, the role of Saccharomyces cerevisiae on the growth, immune and antioxidative responses of European seabass was tested in this study. Fish were distributed in 3 groups (triplicates) with ten fish in each replicate and fed 0, 1, and 2 g/kg of S. cerevisiae (15×109 CFU/g) for 90 days. Fish fed S. cerevisiae showed higher final body, weight gain, and specific growth rate as well as lower FCR than fish fed the basal diet (P<0.05). The RBCs, WBCs, Hb, and PCV values were increased in fish fed dietary S. cerevisiae when compared to the control (P<0.05). The blood total protein, albumin, and globulin were higher in fish fed S. cerevisiae than the control (P<0.05). Fish fed dietary S. cerevisiae had enhanced phagocytic index, phagocytic, and lysozyme activity comparing the control. In a similar sense, the antioxidative enzymes (SOD, GPx, and CAT) were higher in fish fed S. cerevisiae than the control (P<0.05). However, the level of MDA was lowered (P<0.05) by S. cerevisiae in European seabass. Gene expression of IL-8, IL-1β, GH, and IGF-1 was upregulated and HSP70 was downregulated by S. cerevisiae (P<0.05). It can be concluded that European seabass fed S. cerevisiae at 1–2 g/kg (15×109 CFU/g) diet had markedly enhanced growth, haemato-biochemical, and immune performances.

Role of probiotics and vitamins in maintaining a healthy gut microbiome: recent advances

While the concept of probiotics is not new, science based approaches to developing targeted probiotic products are a renewed interest. Probiotics and the microbiome is now being considered as having a blueprint of good health, unique to every human. Along with the well-known and established health benefits like reduced antibiotic associated diarrhoea and colic symptoms, eczema, necrotising enterocolitis, acute paediatric infections like diahorrea and upper respiratory tract infections; probiotics are now considered as beneficial for maintaining mental well-being as well. This new branch of disease management is now termed as Nutritional neuroscience and these beneficial gut bacteria are referred to as psychobiotics. It is important to identify the specific strains of probiotics and characterize them and conduct randomised controlled trials to establish these benefits. With emerging data related to role of vitamins in modulating the gut microbiome, combining pre and probiotics with micronutrients is likely to result in powerful functional foods boosting host immunity.

Worldwide research tendencies on probiotics in food science: 1993 to 2021

PurposeThis study aimed to identify the main and emerging structural patterns in the growth of the literature on probiotic research in food science, analyze current trends and determine gaps and present future projections.Design/methodology/approachA total of 1,301 scientific documents retrieved from Scopus database dated from 1993 to 2021 were analyzed by using bibliometric and scientometric tools.FindingsThe most influencer journals, leading countries and hotspots were identified by scientometric mapping. “Lactic acid bacteria”, “lactobacillus”, “lactobacillus plantarum”, “viability”, “functional foods” and “microencapsulation” were the top keywords that indicate main emerging areas. After a clear understanding of the current situation, future directions can be better projected. Therefore, investigating new probiotic microorganisms with advanced health promoting properties, adapting the new organisms to various food formulations, identifying the probiotic potential of unexplored traditional fermented foods and developing of nondairy probiotic foods can be the studies of the future.Research limitations/implicationsProbiotic concept has been revised during years and valuable knowledge has been accumulated over past decades. The findings demonstrate the development and trends of probiotic related food science researches. This is the first study to address the limitations of prior systematic literature reviews by applying network analysis and guide future works to fill the identified gaps.Originality/valueThe probiotic concept has been revised for years and valuable knowledge has been accumulated. Within the expanding literature, scientometric and bibliometric analysis will provide valuable contribution for identifying the main patterns, analyzing current trends, determining gaps and presenting future projection. This work presents detailed analysis to determine tendencies in probiotic research in food science.

Synbiotics in oral immunity: a review

<p class="abstract">The oral cavity harbors numerous and varied microbial flora. The existence of probiotics in the indigenous oral micro flora of humans warrants exploration because these bacteria offer the advantage of being perfectly adapted to the oral ecosystem. The concept of probiotics probably dates back to 1908 when the long life of Bulgarian peasants was the result of their lifelong consumption of fermented milk products. The pursuit of original observation of the positive role played by some selected bacteria, as investigated by Elie Metchnikoff, the Ukrainian-born Nobel Prize winner working at the Pasteur Institute, at the beginning of the last century much still remains to be done to standardize the meaning of the term synbiotic and which strains actually fulfil the criteria of true synbiotic microorganisms. Since, there are established reports in its applicability, this opens up a new era of interest.</p>

Modern concept of probiotics and principles of development of new-generation symbiotic preparations

The purpose of this work is to review data on the biological effectiveness of probiotics, their mechanisms of action, and the prospects for the development of new-generation preparations. Scientific and practical justification of symbiotic drugs of a new generation – metabiotics as a continuation of the probiotic concept is given. The authors discuss the literature data and their own results, which allow them to propose new approaches to the creation of symbiotic drugs. The authors scientifically substantiate the main scientific provisions of the probiotic concept for the development of new-generation symbiotic drugs:study of aspects of the cultivation of the metabolic probioticB. bifidumstrain No. 1 in appropriate nutrient media;determination of the quantitative and qualitative composition of metabolites in the probiotic producer;scientific and practical substantiation of the qualitative and quantitative composition of the experimental probiotic suspension as a biologically active additive;the effect of probiotic suspension on the metabolism, the formation of microbiocenosis and nonspecific immunity. The substantiation for the creation of new feed probiotic preparations in the form of a composition of living microorganisms with molasses-based metabolites is given, which has a certain scientific and practical significance, and is promising for use in animal diets. Studies have found that to stabilize normal microflora in suckling pigs and weanlings, it is advisable to use various drugs in the form of biologically active additives of probiotic agents and their metabolites. The article provides a scientific and practical justification of a dietary supplement for correcting the microbiocenosis of the gastrointestinal tract and some factors of cellular immunity in growing young pigs based on the probiotic microorganismB. bifidumwhen cultivated on a nutrient medium from molasses.

Актиномицеты как основа пробиотиков для растений

The present review describes the concept of probiotics for plants and analyzes the prospects for using actinomycetes as producers of these drugs. The minimum requirements for plant probiotic microorganisms are proposed, similar to those for human probiotic microorganisms. These are utility, efficiency and safety for plants, as well as mandatory isolation from plant samples. It is noted that these requirements are usually met by endophytic and rhizosphere microorganisms that stimulate plant growth and provide them with protection from phytopathogens. Evidence is given for the possibility of attributing actinomycetes to probiotic plant bacteria, due to the close relationship of these microorganisms with plants, their wide distribution in populations of endophytic and rhizosphere microorganisms, and the presence of phytoregulatory activity. The review provides examples of genera and species of actinomycetes that are promising producers of probiotics for agronomically important crops. The most studied and commercialized of them are representatives of the Streptomyces genus. The current state, prospects and problems in commercialization of probiotics based on actinomycetes are discussed. probiotic microorganisms of plants, associative actinomycetes, endophytes, rhizosphere, biological preparations

Evolutionary concepts in the functional biotics arena: a mini-review.

Over the years, the attempts to elucidate the role of beneficial microorganisms in shaping human health are becoming fairly apparent. The functional impact conferred by such microbes is not only transmitted by viable cells or their metabolites but also through non-viable cells. Extensive research to unveil the protective action of such wonder bugs has resulted in categorizing the beneficial microflora and their bioactive metabolites into a variety of functional biotic concepts based on their intended applications in various forms. In the modern era, these are often termed as probiotics, prebiotics, synbiotics, postbiotics, next-generation probiotics, psychobiotics, oncobiotics, pharmabiotics, and metabiotics. Currently, the concept of traditional probiotics is being widened to include microbes beyond lactic acid bacteria. Indeed, this diversification has broadened the functional food portfolio from food to pharmaceuticals. In this context, the present review aims to summarize the existing biotic concepts and their differences thereof.

Probiotics 연구의 방향성과 신개념 Probiotics

The association of lactic acid bacteria in human health has been investigated from early 1900s. The term of probiotics was defined in 1953 and various strains (Lactobacillus, Bifidobacterium, Streptococcus etc) have been isolating with diverse beneficial effects on human health. Over the century, the concept of traditional probiotics was based on observation of natural properties to restore healthy condition within different human ecosystems (intestine, skin etc) following by development of processing optimization for the stability of bacteria. Nowadays, the aim of probiotics for human health has been moving from gut stabilization towards expanded concept of pharmabiotics like as controlling disease (e.g. obesity, immune system, psychiatric stabilization etc). Along with the expansion, scientists and industry still remained to investigate reliability of efficacy by consumption of probiotics. In recent, probiotics and bacteriophage cocktails have been commercialized in the US market. The cocktails consist of several probiotic strains with four phages targeting pathogenic E. coli. The phages induce reduction of population in E.coli and Clostridium perfringens while prevalence of Eubacterium increased in a gut to 4–5 times prior to consumption. Also, immunological stabilization was observed by consumption ‘probiotics with phage’. Now, the probiotic R&D is moving towards pharmabiotics, and additional technologies in next-generation probiotics and prebiotics are actively investigating worldwide.

The challenges in commercialisation of Probiotic API manufacturing

The concept of probiotics is well known and has developed into a high value commodity in recent times. Despite the ever-expanding number of probiotic products on our pharmacy, health food and supermarket shelves, the probiotic culture active ingredient has always been imported until now. In 2019, Probiotics Australia Pty Ltd opened Australia’s first and only Therapeutic Goods Administration/current Good Manufacturing Practice (TGA/cGMP) certified facility dedicated to the manufacture of probiotic active ingredients. This article outlines the significant export demand for Australian-made health products and the lengths to which Probiotics Australia have gone to create a facility to meet needs of the probiotics research, commercialisation and consumer market today and into the future.