Probiotic Foods Research Articles

Cognitive Function and the Consumption of Probiotic Foods: A National Health and Nutrition Examination Survey Study.

Background/Objectives: Impaired cognition is a key trait of the diseases of aging and is an important quality of life factor for older adults and their families. Over the past decade, there has been an increasing appreciation for the role of the microbiome in cognition, as well as emerging evidence that probiotics, such as those in yogurt and other dairy products, can have a positive impact on cognitive function. However, it is unclear to what extent the consumption of yogurt is associated with improved cognitive function in older adults. Methods: Therefore, we compared the scores for the Wechsler Adult Intelligence Scale, Digit-Symbol Substitution Test between respondents who self-reported daily yogurt/dairy consumption with those who claimed they did not in an NHANES. Results: We found that cognitive scores were significantly higher (40.03 ± 0.64 vs. 36.28 ± 1.26, p = 0.017) in respondents reporting daily yogurt/dairy consumption, though only a trend remained after adjusting for sociodemographic covariates (p = 0.074). Conclusions: Further studies are required to confirm that this is a cause-effect relationship and whether changing diets is a low-cost means of protecting aging populations from cognitive decline and improving their quality of life.

Wheat Flour Pasta Combining Bacillus coagulans and Arthrospira platensis as a Novel Probiotic Food with Antioxidants.

Arthrospira platensis (Ap) and Bacillus coagulans (Bc) have been successfully used to develop functional foods, but a combination of both regarding functional implications in nutritional value and antioxidant capacity has not been explored. This work aimed to develop an artisanal wheat flour pasta with egg using 5% A. platensis and 1% B. coagulans GBI 6068 (labeled as Bc+Ap). Uncooked pasta was characterized regarding nutritional value; furthermore, total phenolic content, antioxidant capacity by 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP), pigment content, colorimetry assay, textural profile analysis, buffering capacity, and probiotic viability were carried out on uncooked and cooked pasta to assess the changes induced by cooking. The Bc+Ap pasta showed enhanced nutritional value with a significant increase in protein content (30.61%). After cooking, the pasta showed increased phenolic content (14.22% mg GAE/g) and antioxidant capacity (55.59% µmol Trolox equivalents/g and 10.88% µmol Fe+2/g) for ABTS and FRAP, respectively, as well as pigment content (6.72 and 1.17 mg/100 g) for chlorophyll a+b and total carotenoids, respectively, but relative impacts on colorimetric parameters in contrast to control (wheat flour pasta). Furthermore, Bc+Ap showed improved firmness (59%, measured in g), buffer capacity (87.80% μmol H+(g × ΔpH)-1), and good probiotic viability (7.2 ± 0.17 log CFU/g) after the cooking process.

Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake

In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any functional food must be healthy but still acceptable to consumers’ tastes. To evaluate the safety of these products, and improve the efficacy of probiotics in fruit juices, innovative technologies have been proposed, such as microencapsulation and the contemporary use of antioxidants.

Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods.

Consumers have been demanding foods that, besides providing nutrition, bring some health benefits, known as functional foods. The insertion of probiotics in foods is a strategy for developing functional foods. Still, it has been a challenge because these matrices have different pHs and undergo different process temperatures and times that can reduce the viability of these microorganisms. In this sense, encapsulation using 3D printing emerges to protect probiotic microorganisms and ensure that they reach the intestine viable and carry out the expected beneficial action. Thus, this review evaluates the current advancements in 3D printing to encapsulate and develop novel probiotic foods. Research has shown that 3D printing effectively encapsulates probiotic microorganisms, preserving their viability throughout the gastrointestinal tract. Studies have proven the effectiveness of 3D printing encapsulation in protecting probiotics during processing, storage, and digestion. Innovative formulations for 3D bioprinted products with probiotics, such as food structures based on cereals, mashed potatoes, and cream, have been developed. Producing products with shelf life and combining applications of phytochemicals and probiotics aims to improve personalized nutrition, textural characteristics, and sensory attributes of the foods produced by this emerging approach. Therefore, 3D printing of foods with probiotics has the potential to create new products that meet this demand.

Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications

Probiotics are live microbiota that can confer their hereditary health benefits upon the host. They can positively alter the diversity of the host’s gut microbiota population. Bacillus clausii is a spore-producing potential probiotic. Its application in the food industry has been highly recommended. Clausii spores are greatly resistant to harsh food processing treatment (heat and industrial pressure) and they can maintain their physiological traits (acid, bile salt) inside the human gut. The utilization of spores can enhance the nutritional viability of livestock, as well as the functionality of on-shelf products. This contemporary review covers the great attributes of B. clausii, including physiological characteristics, modes of action, probiotics benefits, a safety assessment, and the bacteria food industry applications for the purposes of producing enhanced functional foods known as probiotic foods. To our knowledge, although B. clausii has been widely applied in food industry, the amount of the literature that is dedicated to its role in sustainable food production and addresses its potential sporogenous probiotic behavior is fewer as compared to non-sporogenous lactic acid bacteria (Lactobacillus spp. and Bifidobacterium spp.). In our review, we also discovered a lack of empirical evidence on the synbiotic and synergistic behavior of clausii in combination with other active nutrients. Therefore, our review suggests that more studies should be conducted on the potential probiotic contribution of B. clausii in sustainable food production and its synergistic and synbiotic behavior in conjunction with other active nutrients.

Genomic insights and functional evaluation of Lacticaseibacillus paracasei EG005: a promising probiotic with enhanced antioxidant activity.

Probiotics, such as Lacticaseibacillus paracasei EG005, are gaining attention for their health benefits, particularly in reducing oxidative stress. The goal of this study was to reinforce the antioxidant capacity of EG005, along with comprehensive genomic analysis, with a focus on assessing superoxide dismutase (SOD) activity, acid resistance and bile tolerance, and safety. EG005 was screened for SOD activity and change of SOD activity was tested under various pH conditions. Its survival rates were assessed in acidic (pH 2.5) and bile salt (0.3%) conditions and the antibiotic MIC test and hemolysis test were performed to evaluate safety. Genetic analyses including functional identification and phylogenetic tree construction were performed. The SOD overexpression system was constructed using Ptuf, Pldh1, Plhd2, and Pldh3 strong promoters. EG005 demonstrated higher SOD activity compared to Lacticaseibacillus rhamnosus GG, with optimal activity at pH 7.0. It showed significant acid and bile tolerance, with survival rates recovering to 100% after 3 h in acidic conditions. Phylogenetic analysis confirmed that EG005 is closely related to other L. paracasei strains with ANI values above 98%. Overexpression of SOD using the Ptuf promoter resulted in a two-fold increase in activity compared to the controls. Additionally, EG005 exhibited no hemolytic activity and showed antibiotic susceptibility within safe limits. Our findings highlight EG005's potential as a probiotic with robust antioxidant activity and high tolerance to gastrointestinal conditions. Its unique genetic profile and enhanced SOD activity through strong promoter support its application in probiotic therapies and functional foods. Further research should be investigated to find the in vivo effects of EG005 on gut health and oxidative stress reduction. In addition, attB and attP-based recombination, combined with CRISPR-Cas9 technologies, could offer a more stable alternative for long-term sodA gene expression in commercial and medical applications.

Plant-based milk substitutes as probiotic vehicles: Health effect and survival, a review

The use of plant extracts or nondairy milk alternatives as a substitute for Cow's milk in the formulation of foods that function as vehicles for the consumption of probiotics has become popular. This substitution aims to formulate food products without lactose, low in fat, and, therefore, low in calories. Additionally, they can enter vegan or vegetarian markets. The use of these vegetable extracts has been explored for the development of probiotic foods that confer health benefits without cow milk allergy. However, few studies support that replacing Cow's milk in these foods allows probiotics to remain viable during storage, survive the digestive tract sufficiently, and reach their colonization site. Additionally, even fewer clinical studies in human or animal model assays have analyzed the impact of probiotic foods formulated with plant extracts.

Effect of the consumption of probiotic foods in overweight/obese individuals: A systematic review and meta-analysis

This study aimed to assess whether the consumption of probiotic foods reduces anthropometric measurements in overweight and obese individuals through a systematic review and meta-analysis of randomized controlled trials. Of the 4370 identified studies, eight were eligible and included in the meta-analysis, which showed that there was a significant reduction in the variables body mass index, visceral fat area, subcutaneous fat area, body fat mass, fat percentage, waist circumference, hip circumference, and waist-to-hip ratio in the probiotic food consumption group compared to the control group. There was no significant reduction in body weight and lean mass. When evaluating meta-analyses of subgroups of microorganisms, positive outcomes in Lactobacillus gasseri (Lg2 and Lg3) are observed. Regarding the intervention period, the longer the duration of the intervention with probiotic foods, the better the outcome. In subgroup analyses, promising results were observed with the probiotic microorganism strain Lactobacillus gasseri SBT2055.

Co-Encapsulation of Coffee and Coffee By-Product Extracts with Probiotic Kluyveromyces lactis.

Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interesting biochemical characteristics. The combined administration of probiotic microorganisms with components that provide health benefits mediated by alginate encapsulation is an alternative that ensures the stability of cells and chemical compounds. In this context, the aim of this work was to co-encapsulate the probiotic yeast Kluyveromyces lactis B10 and extracts of green coffee beans, coffee silverskin, and PVA (black, green or immature, and sour coffee beans). The bioactive composition, antioxidant and antimicrobial activities of the extracts, microcapsule morphological characteristics and encapsulation efficiency, ability of the encapsulation to protect the yeast cells subjected to gastrointestinal conditions, and antioxidant activity of the microcapsules were evaluated. All the evaluated extracts showed antioxidant activity, of which PVA showed 75.7% and 77.0%, green coffee bean showed 66.4% and 45.7%, and coffee silverskin showed 67.7% and 37.4% inhibition of DPPH and ABTS•+ radicals, respectively, and antimicrobial activity against the pathogenic bacteria E. coli, Salmonella, and S. aureus, with high activity for the PVA extract. The microcapsules presented diameters of between 1451.46 and 1581.12 μm. The encapsulation efficiencies referring to the yeast retention in the microcapsules were 98.05%, 96.51%, and 96.32% for green coffee bean, coffee silverskin, and PVA, respectively. Scanning electron microscopy (SEM) showed that the microcapsules of the three extracts presented small deformations and irregularities on the surface. The K. lactis cells encapsulated in all treatments with the extracts showed viability higher than 8.59 log CFU/mL, as recommended for probiotic food products. The addition of green coffee bean, coffee silverskin, and PVA extracts did not reduce the encapsulation efficiency of the alginate microcapsules, enabling a safe interaction between the extracts and the K. lactis cells.

Exploring the physicochemical and microbiological properties of glutinous rice (Tapai pulut) fermented using Lactobacillus plantarum: A comprehensive characterization using 1H NMR

This study aimed to investigate the potential of producing lacto-fermented glutinous rice (Tapai pulut) to improve its physicochemical properties, metabolite compounds, and antibacterial activity of the end product. Glutinous rice was fermented with Amylomyces rouxii, and Lactobacillus plantarum 1 at 30 °C for 48 h. Lacto-fermented glutinous rice had significantly lower pH values and higher total lactic acid, soluble solid, glucose, and organic acid contents. The 1H NMR metabolomics profile revealed the presence of alcohols (7.67 mmol/L), sugars (208.16 mmol/L), organic acids (0.91 mmol/L) and amino acids (15.74 mmol/L), contributing to its antimicrobial activities and flavor profile. The lacto-fermented glutinous rice exhibited strong antibacterial activity against Bacillus cereus (18.20 mm), Staphylococcus aureus (18.92 mm), Listeria monocytogenes (15.42 mm), Escherichia coli (15.85 mm), and Salmonella typhimurium (12.23 mm). Meanwhile, the viable count of lactic acid bacteria (LAB) in the lacto-fermented glutinous rice was 9.49 log10 CFU/g. Based on sensory evaluation and positive feedback from panelists, lacto-fermented glutinous rice emerges as a promising probiotic food with potential health benefits for consumers.

Preliminary Assessment of the In Vitro Immunological Activity of Native Lactobacillus Strains from the Ecuadorian Amazon

The isolation and characterization of new Lactobacillus strains from fermented traditional foods is a global trend as it enhances the potential for discovering novel probiotic foods. The fermented cocoa (Theobroma cacao) mucilage is an intriguing substrate for isolating lactic acid bacteria involved in fermentation. This study represents a preliminary investigation into the isolation, quantification, characterization, and immunological activity of Lactobacillus strains derived from cocoa beans sampled from two farmer associations (Kallari and Wiñak) in the Ecuadorian Amazon region. A mother culture was prepared using fermented cocoa pulp, cultivated on selective MRS media. After growth, the isolates were morphologically characterized. A significantly higher bacterial concentration was recorded in Kallari Association samples if compared with Wiñac. A total of 25 strains were isolated, eight of which were rod-shaped and positive to catalase tests and were characterized as Lactobacillus. In vitro, immunological activity was performed on differentiated THP-1 cell lines. Cells were treated with bacterial concentrates, and immunological activity was determined through interleukin-10 expression. Results indicated that W6 strain showed the highest immunological activity. These results indicated that Lactobacillus strains isolated from fermented cocoa pulp in the Ecuadorian Amazon show promise as a new source of probiotics. Keywords: cocoa; lactic acid bacteria; biological activity; isolation; cocoa fermentation; probiotics; cocoa pulp

Methodological Guidelines of the Scientific Community for Human Microbiome Research (CHMR) and the Russian Gastroenterology Association (RGA) on the Use of Probiotics, Prebiotics, Synbiotics, Metabiotics and Functional Foods Enriched with Them for the Treatment and Prevention of Gastrointestinal Diseases in Adults and Children

Aim: to optimize outcomes of the treatment and prevention of gastrointestinal diseases in adults and children. Key points. The Methodological Guidelines contain sections on the terminology, classification, mechanisms of action, requirements for sale in the Russian Federation, requirements for proving the efficacy and safety of probiotics, prebiotics, synbiotics and metabiotics, as well as functional foods enriched with them. An overview of relevant data allowing to include these drugs and products in the treatment an d prevention of gastrointestinal diseases in adults and children is presented. Conclusion. The clinical efficacy of probiotics, prebiotics, synbiotics and metabiotics depends on the specificity and quantity of their components, the dosage form, the regimen and duration of treatment. Products and functional foods with proven efficacy and safety are recommended for the treatment and prevention of gastrointestinal diseases in adults and children.

Effects of Composite Probiotic Food on Urinary, Serum Biochemical and Oxidative Stress Parameters in a Urolithiatic Rat Model.

Prevention, management or cure of diseases through dietary approaches is becoming increasingly important. Research suggests that probiotic, oxalate-degrading Lactobacillus species administered via a milk and cereal food can prevent kidney stones while also addressing nutritional deficiencies and maintaining essential calcium levels. This study investigates the effect of a composite probiotic milk beverage on urolithiatic rats. Probiotic milk-barley beverage (PMBB) was prepared by fermentation of milk enriched with barley (Hordeum vulgare) flour using starter culture containing oxalate-degrading probiotic strains (Lacticaseibacillus rhamnosus strains MTCC5945 and MTCC25062, Lactobacillus helveticus MTCC5463 and Lactiplantibacillus plantarum M11). Cumin and common salt were used as flavourings. Unfermented milk-barley base (C) served as control. Wistar rats were divided in four groups (N=6). Normal control (NC) group received normal rat diet, and to induce kidney stones, ethylene glycol (0.75 %) and ammonium chloride (1 %) were administered to the disease control (DC) group, PMBB and control (C) groups for 28 days. PMBB and C groups received 1 mL of probiotic milk and barley beverage and unfermented milk-barley base from day 15 to day 28. Indicators of urolithiasis were studied. PMBB significantly (p<0.05) increased urine output, decreased urine oxalate concentrations and increased creatinine, calcium and uric acid concentrations. Serum parameters such as concentrations of calcium, uric acid, urea and creatinine increased significantly (p<0.05) in DC rats, but decreased significantly (p<0.05) in the PMBB group. In addition, serum concentrations of magnesium and osteopontin decreased more significantly in DC rats than in the PMBB ones. The increase in malondialdehyde and decrease in reduced glutathione concentrations observed in the DC group were significantly lower in the PMBB group. The histomorphology of the kidney tissue of DC rats showed calcium oxalate crystal aggregates in the tubules, indicators of renal injury, tubular dilatation, enlarged urinary space and shrunken glomeruli. The PMBB group showed an improvement in the renal histological architecture. Analysis of the caecal digesta of the rats showed a significantly (p<0.05) higher mass fraction of fatty acids (acetic and propionic) in the treatment group. The results show the potential of PMBB in the dietary control of urolithiasis. This study focuses on the antiurolithiatic prospect of a composite probiotic milk beverage produced with oxalate-degrading culture. It also points to a new functional food form that shows promising health benefits in nutrition of patients with urolithiasis.

Untargeted Metabolomics and Gut Microbiota Modulation Study of Fermented Brown Rice for Obesity.

Obesity or excess adipose tissue mass increases the risk of heart disease, hypertension, and diabetes. Obesity might be prevented by consuming plant-based probiotic fermented foods. This study aimed to determine whether adding Pediococcus acidilactici MNL5 to fermented brown rice (FBR) enhances its metabolites, lipase activity, and antioxidant efficiency. UHPLC-Q-TOF-MS/MS analysis revealed significant changes in untargeted metabolite profiles, while, compared with those of raw brown rice (RBR), FBR contained more antioxidant and lipase inhibitors. We evaluated the FBR in HFD (high-fat-diet)-induced obese mice by employing biochemical, histological, gut microbiome, and serum metabolomics approaches. FBR MD (250 mg/kg) decreased body weight (BW) and fat content compared with RBR. With subsequent FBR MD, mice fed a HFD may have reduced serum lipid levels. A HFD with a mid-dose FBR improved the gut microbiota diversity, composition, and structure; reduced the abundance of obesity-related genera such as Helicobacter, Clostridium, and Desulfovibrio; and promoted the abundance of beneficial genera such as Bifidobacterium, Akkermansia, and Lactobacillus, which are inversely correlated with BW, total cholesterol, TG, LDL-C, and HDL-C. In addition, FBR MD has been associated with increased levels of palmitic acid, EPA, oleic acid, α-linolenic acid, indole, dodecanoic acid, and amino acids. FBR, in its entirety, has exhibited promise as a functional material for ameliorating obesity.

Plant-based probiotic foods: current state and future trends.

Plant-based probiotic foods (PBPFs) have recently become a notable choice for many consumers. While less recognized than dairy products, these foods offer efficient alternatives for individuals with lactose intolerance, vegans, or those aiming for more sustainable dietary practices. Traditional fermented PBPFs, such as kimchi, sauerkraut, and kombucha, are part of cultures from different countries and have gained more significant popularity in recent years globally due to their peculiar flavors and health benefits. However, new plant-based probiotic products have also been studied and made available to consumers of the growing demand in this sector. Therefore, this review discusses trends in plant-based probiotic production, known benefits, and characteristics. Challenges currently faced in manufacturing, distribution, marketing, consumer acceptance, and legislation are also discussed.

Comprehensive physiological and genomic characterization of a potential probiotic strain, Lactiplantibacillus plantarum ILSF15, isolated from the gut of tribes of Odisha, India

Characterizing probiotic features of organisms isolated from diverse environments can lead to the discovery of novel strains with promising functional features and health attributes. The present study attempts to characterize a novel probiotic strain isolated from the gut of the tribal population of Odisha, India. Based on 16S rRNA-based phylogeny, the strain was identified as a species of the Lactiplantibacillus genus and was named Lactiplantibacillus plantarum strain ILSF15. The current investigation focuses on elucidating this strain’s genetic and physiological properties associated with probiotic attributes such as biosafety risk, host adaptation/survival traits, and beneficial functional features. The novel strain was observed, in vitro, exhibiting features such as acid/bile tolerance, adhesion to the host enteric epithelial cells, cholesterol assimilation, and pathogen exclusion, indicating its ability to survive the harsh environment of the human GIT and resist the growth of harmful microorganisms. Additionally, the L. plantarum ILSF15 strain was found to harbor genes associated with the metabolism and synthesis of various bioactive molecules, including amino acids, carbohydrates, lipids, and vitamins, highlighting the organism’s ability to efficiently utilize diverse resources and contribute to the host’s nutrition and health. Several genes involved in host adaptation/survival strategies and host-microbe interactions were also identified from the ILSF15 genome. Moreover, L. plantarum strains, in general, were found to have an open pangenome characterized by high genetic diversity and the absence of specific lineages associated with particular habitats, signifying its versatile nature and potential applications in probiotic and functional food industries.

Development of probiotic functional food and evaluation of its functional properties

Probiotics are beneficial microorganisms that enhance human health by improving intestinal microbial balance. It helps in improving digestive health, enhances immunity, and improves psychiatric health, cardiac health and weight management. The present study explores the potential of using probiotic microorganisms from lotus (Nelumbo nucifera) and colocasia (Colocasia esculenta) leaves as sources for starter culture bacteria for curd preparation. Four types of curd were developed: cow's milk with colocasia leaf starter culture (MC), cow's milk with lotus leaf starter culture (ML), red sorghum and cow's milk mixture with colocasia leaf starter (MRC), and red sorghum and cow's milk mixture with lotus leaf starter (MRL). Metagenomic analysis showed that MC curd contained Acetobacter sp., (51%), Lactococcus sp., (26%), and Leuconostoc sp., (18%), while ML curd had Lactococcus sp., (67%), Leuconostoc sp. (20%), and Lactobacillus sp., (10%). Physicochemical study of MRC and MRL showed 2.94 ± 0.84 % and 2.84 ± 0.14 % of carbohydrate content, respectively. The analysis of MRC and MRL showed a significant increase in the color parameter “a*” probably due to the presence of anthocyanin in red sorghum milk. The MRC and MRL showed higher antioxidant and anti-inflammatory activities. The MRL curd showed the highest glucose uptake and cytotoxicity in the L6 cell line and also demonstrated potent α-amylase inhibition (IC50 = 2.383 ± 0.286 μg/ml) compared to MRC (IC50 = 13.02 ± 0.112 μg/ml). Thus, in-vitro anti-diabetic activity of red sorghum-fortified curds was found superior to MC and ML curds. This study suggests that red sorghum fortification enhances curd quality and provides notable health benefits.

Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product.

Worldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy-based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate-based edible coatings enriched with inulin and oligofructose and applied to fresh-cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated. After 8 days of storage, 9.52-9.64 log colony-forming units (CFU) g-1 of L. casei were detected in apple samples. The functional apple cubes retained 8.31-8.43 log CFU g-1 of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days. This study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant-based functional foods. © 2024 Society of Chemical Industry.

Association Between Prebiotic or Probiotic Consumption and Risk of Type 2 Diabetes Mellitus in the General Adult Population

Introduction: Decrease in microbiota diversity increases risk of diabetes by increasing harmful metabolites and activating insulin resistance pathways. Adequate prebiotic and probiotic food consumption may be a potential tool in order to prevent type 2 diabetes. Aim: The aim of the research was to examine at the relationship between probiotic and prebiotic consumption and the risk of type 2 diabetes. Method: A cross-sectional research design was used in this study. Data was obtained from December 2021 and June 2022 using Personal Information Form, Assessment of Probiotic and Prebiotic Food Consumption Form, and Finnish Type 2 Diabetes Risk Questionnaire via online survey. General adults were included in this study. Univariate analysis, logistic and multiple linear regression analyses were conducted. Results: Of 401 adults, 51.6% were male and 78.80% were under 45 years of age. 89% of the sample stated they consumed prebiotic-probiotics. Logistic regression analysis showed that prebiotic-probiotic consumption was not a significant predictor of low (p = 0.127), mild (p = 0.381), moderate (p = 0.819), high (p = 0.588) and very high risk of type 2 diabetes (p = 0.998). In the research, linear regression research revealed that there was no meaningful connection between prebiotic-probiotic consumption status and type 2 diabetes risk (β = -0.072; p = 0.151). Conclusion: This research shown that using probiotics or prebiotics did not increase the risk of type 2 diabetes. Thus, more research is required to determine the relation between the usege of probiotics or prebiotics and the risk of type 2 diabetes.

The metabolites of Bifidobacterium longum BB536 alleviate DHT-damaged human dermal papilla cells by activating WNT/β-catenin signaling

Probiotics have numerous biological functions and clinical studies have reported that consuming probiotic foods could promote hair growth and hair follicle health. Bifidobacterium longum BB536 was selected to investigate the possibility of treating hair loss with Cell-Free Supernatant (CFS) of B. longum BB536 and the alleviation mechanism of CFS on dihydrotestosterone (DHT)-damaged human dermal papilla cells (HDPCs). The results showed that HDPCs treated with 10% CFS of B. longum BB536 for 24 h could significantly promote cell proliferation, repair cell damage, accelerate the process of cell cycle and increase the secretion of VEGF. The CFS of B. longum BB536 reduced the apoptosis rate of DHT-damaged HDPCs. In addition, it could reduce the level of pro-inflammatory factors and improve the alkaline phosphatase (ALP) activity. Metabolites of B. longum BB536 may increase the protein expression of Wnt10b, β-catenin and LEF-1 by activating Wnt/β-catenin signaling pathway and inhibit the expression of DHT-induced negative feedback factors DKK1 and GSK-3β, which alleviates the damage of DHT on HDPCs, some protein expression levels such as LEF-1 are close to minoxidil (common drugs for hair loss). So, metabolites of B. longum BB536 can be used as new treatment for hair loss due to its safety. This study provides theoretical basis for probiotics to prevent androgenic alopecia.