Vehicle For Probiotics Research Articles

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.

Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)

This study developed a postbiotic fermentation solution for fresh oyster preservation with the use of food waste soy whey. Lactiplantibacillus plantarum 299V was able to proliferate in soy whey within 24 h without any supplementation. Pacific oysters (Magallana gigas) were immersed in the postbiotic fermentation solution and stored at 4 °C for 12 days. Pathogenic bacteria Vibrio parahaemolyticus and Salmonella enterica introduced by bioaccumulation were suppressed to levels below the detection limit (<2 log CFU/g) within 4 days. The spoilage-related microbial parameters and chemical parameters were maintained at low levels across the 12 days. Sensory evaluation revealed that the product had a positive effect on most of the participants (>60%). Overall, the postbiotic fermentation solution reported in this study enhanced the shelf life and safety of oysters in a sustainable way and could also be recognized as an innovative probiotic vehicle with potential implications for human health promotion.

Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality.

Bifidobacterium species are essential members of a healthy human gut microbiota. Their presence in the gut is associated with numerous health outcomes such as protection against gastrointestinal tract infections, inflammation, and metabolic diseases. Regular intake of Bifidobacterium in foods is a sustainable way of maintaining the health benefits associated with its use as a probiotic. Owing to their global acceptance, fermented dairy products (particularly yogurt) are considered the ideal probiotic carrier foods. As envisioned in the definition of probiotics as "live organisms," the therapeutic functionalities of Bifidobacterium spp. depend on maintaining their viability in the foods up to the point of consumption. However, sustaining Bifidobacterium spp. viability during the manufacture and shelf-life of fermented dairy products remains challenging. Hence, this paper discusses the significance of viability as a prerequisite for Bifidobacterium spp. probiotic functionality. The paper focuses on the stress factors that influence Bifidobacterium spp. viability during the manufacture and shelf life of yogurt as an archetypical fermented dairy product that is widely accepted as a delivery vehicle for probiotics. It further expounds the Bifidobacterium spp. physiological and genetic stress response mechanisms as well as the methods for viability retention in yogurt, such as microencapsulation, use of oxygen scavenging lactic acid bacterial strains, and stress-protective agents. The report also explores the topic of viability determination as a critical factor in probiotic quality assurance, wherein, the limitations of culture-based enumeration methods, the challenges of species and strain resolution in the presence of lactic acid bacterial starter and probiotic species are discussed. Finally, new developments and potential applications of next-generation viability determination methods such as flow cytometry, propidium monoazide-quantitative polymerase chain reaction (PMA-qPCR), next-generation sequencing, and single-cell Raman spectroscopy (SCRS) methods are examined.

Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties

This work aimed to determine the most adequate combinations of germinated or non-germinated grains (lentils, brown rice, and sorghum) as substrates for fermentation by Saccharomyces boulardii with the goal of producing functional beverages as probiotic carriers. Additionally, the antioxidant and antidiabetic potentials of the beverages were investigated. The binary mixture of lentils (50%) and brown rice (50%) proved to be the most favorable combination for S. boulardii growth, achieving 10.01 and 12.36 log CFU mL−1 for fermented beverages obtained using non-germinated and germinated grains, respectively. This combination also yielded products with superior antioxidant properties, measuring 470.85, 1286.50 and 370.27 μmol TE mL−1 for DPPH, ABTS and FRAP, respectively, for fermented beverages produced from the non-germinated grains. Concerning antidiabetic properties, fermented beverages produced using non-germinated grains of brown rice, sorghum and the mixture of lentil and brown rice in equal proportions deserve special mention, as they reduced α-amylase activity by 74.67, 59.25 and 51.23%, respectively, compared to their respective non-fermented samples. In conclusion, fermentation with S. boulardii using different grains as substrates proved to be an excellent strategy for obtaining beverages with improved antioxidant and antidiabetic properties, as well as serving as effective carriers for probiotic microorganisms.

Viability of probiotics and antioxidant activity of soy and almond milk fermented with selected strains of probiotic Lactobacillusspp.

This research focused on the impact of four strains of probiotic Lactobacillus spp. i.e. L. rhamnosus (Lr), L. acidophilus (La), L. plantarum (Lp), or L. casei (Lc) individually on post-acidification, the viable cell counts (VCC), total phenolic and flavonoid contents (TPC and TFC, respectively), and antioxidant activity of fermented (F) plant-based milk drink made from individual soy (S) and almond (A) milk (M; 100:0 v/v) and their combination (75:25, 50:50, & 25:75; v/v) during 0, 7, 14, & 21 days of storage. All samples showed VCC of 6 log cfu/ml compared to their respective controls (without bacteria; 3–4 log cfu/ml; p < 0.05). TPC significantly increased in the first week for FSM/AM (75:25)-Lr and in the last two weeks for FAM (100)- & FSM/AM (50:50)-Lr. FAM (100)- & FSM/AM (50:50)- Lr exhibited the highest TFC among other samples during storage. La, Lp, or Lc in FSM & FAM (100) increased the radical scavenging activity and FIC ability to about 95% in the last two weeks of storage. Lr in FSM & FAM (100) and FSM/FAM (75:25 & 25:75) enhanced FRAB activity during storage. In conclusion, fermented soy and almond milk and their combination could serve as an effective vehicle for probiotics with antioxidant activity.

Fermented coconut jelly as a probiotic vehicle, physicochemical and microbiology characterisation during an in vitro digestion

SummaryThere is little information on the survival of probiotics in plant‐based foods after simulated gastric and intestinal conditions, likewise the microstructure arrangement in the no‐dairy fermented food. This work aimed to study if the agar–agar in a fermented coconut jelly confers protection to probiotics, phenolic and antioxidant compounds during in vitro digestion. Samples containing higher agar–agar amounts tend to retain (P &lt; 0.05) antioxidant and phenolic compounds in their network better, even after the in vitro digestion. Also, a compact and homogeneous microstructure was observed by the Confocal Laser Scanning Microscopy. The texture profile analysis shows that 1% of agar samples presented the maximum hardness (P &lt; 0.05) due to more bonding points and intermolecular interactions. Finally, the survival of probiotics remained above the recommended values (106–107 CFU g−1) after the in vitro digestion of a product with probiotic potential.

Development of probiotic tomato kulfi

Kulfi is a traditional Indian frozen dessert with nutritional significance but, lacks therapeutic properties. Kulfi can be used as vehicle for probiotics and prebiotics, with the added advantage of being appreciated by people of all age groups. Current study involves the production of kulfi by incorporating probiotic culture of Lactobacillus acidophilus La-5 (107 – 108 CFU/g) and tomato juice (prebiotic) (25% and 37.5%) to enhance its functional value and create a synbiotic system. The effect of tomato juice concentration was evaluated for physiochemical properties, cultures survival and sensory characteristics. Data revealed a reduction in pH of kulfi variants with high tomato juice concentration. It was also found that, the probiotic tomato kulfi variants (25% and 37.5% variants) possessed high acidity (0.225% and 0.216%) and sucrose content (13.98% and 13.50%), respectively. The protein content was found to remain constant in all the kulfi variants, indicating no association between probiotic culture, tomato and kulfi. A decrease in fat content was observed with an increasing concentration of tomato juice. A reduction in viable counts was noted in 25% and 37.5% kulfi variants during one week of frozen storage. All kulfi variants received a fair score in the organoleptic evaluation, however, probiotic kulfi containing 25% tomato juice attained the highest score for all the parameters. Hence, proving that the incorporation of probiotic culture and tomato not only enhanced the nutritional properties of the kulfi, but also improved the sensory properties of the product.

​Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review

Nowadays there has been a significant interest in the development of innovative functional food products conferring customized benefits to the consumers viz., physical and mental well-being, dental health, gastro-intestinal functions, etc. Among the dairy products with live cultures, probiotic ice cream and fermented frozen desserts such as frozen yoghurt are the emerging functional foods. Ice creams and frozen yoghurt are food products showing potential for use as probiotic vehicles and are highly popular with the consumers. The problem to be tackled relates to the loss of viability of probiotic cells in frozen dairy desserts which can occur during product formulation, processing, freezing and storage. The development of probiotic frozen dairy desserts containing live probiotic bacteria necessitates certain technological interventions. The means used to attain higher survivability of probiotic cells in such frozen products include use of selected probiotic strains, use of prebiotics along with probiotics, encapsulation of probiotic cells, use of cryoprotectants, etc.

Beer as a vehicle for probiotics

Background and Objective: Beer is one of the most consumed beverages worldwide that can be used to transfer probiotics to the host. The aim of this study was to generally review technological parameters incorporated in the production of probiotic beers. Probiotic beer production needs solving technical problems that are linked to processing stages. Although use of probiotics in fermented dairy products has been searched in available scientific literatures, beer is a relatively novel matrix for the incorporation of probiotics and hence a review on its capability as a probiotic carrier can be advantageous. Therefore, objective of the recent review was to investigate the most recent method for the production of probiotic beers. Furthermore, factors affecting the viability of probiotics in the final product were studied. Conclusion: Scientific literatures verified that probiotic beers could be produced with a few modifications from the non-probiotic beers. As probiotic species include poor growth abilities and probiotic viability is the most important factor considering a product as a probiotic product, multiple criteria for the production of probiotic beers include selecting an alcohol and acid-tolerant probiotic strain, administration of encapsulated probiotics, eliminating thermal and filtration processes, controlling oxygen concentration during fermentation process and after inoculation with probiotic strain, inhabiting severe acidic condition during the probiotic beer production and holding temperature below 5 ˚C during storage and transportation. However, several researches are needed to clarify limiting factors to achieve optimum conditions for the production of appropriate probiotic beers. However, incorporation of nonviable probiotics as alternate germs can be considered as a novel method for the production of health improving beers. Conflict of interest: The authors declare no conflict of interest.

Technological advances in probiotic stability in yogurt: a review

Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consumed in adequate amounts. Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging). However, to preserve the probiotics stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 109 CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing the flavor, from the production stage until the delivery of these in the gastrointestinal tract. Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.

Probiotics in Oral Health and Disease: A Systematic Review

Purpose: Probiotics may exclude or antagonize oral pathogens and be useful to prevent oral dysbiosis and treat oral diseases. The objective of this review was to assess the benefits of probiotics in oral health and disease, and in dental practice; Methods: Primary articles published between January 2012 and 30 December 2020 with full text available were searched in PubMed, ClinicalTrials.gov, ScienceDirect, Google Scholar, B-on, and SciELO; Results: The electronic search identified 361 references of which 91 (25.2%) met all the inclusion criteria. In total, data from 5374 participants with gingivitis, periodontitis, peri-implantitis, caries, orthodontic conditions, halitosis, or oral conditions associated with chemo-radiotherapy were included. Despite major inconsistencies between clinical trials, probiotics have been found to contribute to reduce S. mutans counts (L. paracasei SD1), reduce probing depth in chronic periodontitis (B. animalis subsp. lactis DN-173010 with L. reuteri), reduce levels of volatile sulfur compounds and halitosis (L. salivarius WB21), treat oral mucositis and improve the quality of life of patients undergoing cancer chemo-radiotherapy (L. brevis CD2). Combinations of probiotic bacteria tend to lead to higher clinical efficacy than any individual probiotic agent; Conclusion: Oral probiotics influence favorably the oral microbiota and provide benefits to the oral ecosystem in periodontal diseases, cariology, halitosis, orthodontics and management of oral mucositis resulting from cancer treatment. However, the use of probiotics in dental practice or in self-management preventive strategies requires additional well controlled clinical trials to determine the most effective probiotic combinations, the most appropriate probiotic vehicle, and the frequency of administration.

Exploitaton of the Functional Properties of Leuconostoc mesenteroides and Lactobacillus plantarum as Probiotic using Soyabeans Flour as Vehicle

Lactic acid bacteria produce a variety of antimicrobial compounds such as acetic acid, hydrogen peroxide, diacetyl on them as a natural competitive means to overcome other microorganism sharing the same niche. Seven different strains of Leuconostoc mesenteroides and Lactobacillus plantarum were screened for their ability to produce enzymes and metabolites. They were also screened for their ability to withstand some physiological stress like acid tolerance, temperature, salt concentration and antibacterial activity. Leuconostoc mesenteroides S3 and Lactobacillus plantarum Yh1produced values significantly different to other five isolates and they were selected. These functional properties were exploited in the fermentation of soyabean in order to obtain a probiotic vehicle. The selected isolates were used as starter both singly and in consortium. This research work also finds out the suitability of soya beans flour as a vehicle for probiotic microorganisms (Lactobacillus plantarum and Leuconostoc mesenteroides). The cleaned, dried and roasted soya beans were grinded to flour. The soya beans flour was fermented with Lactobacillus plantarum and Leuconostoc mesenteroides and there was mass increase in lactic acid counts in the fermented soya beans flour store at room temperature. All lactic acid fermented soya beans flour recorded increase at room temperature but slight reduction in number at refrigerator temperature from day 0 to day 14 of storage. Lactobacillus plantarum fermented soya beans flour (LPFSB) recorded increase from 5.9x105 (day 0) to 10.60x105cfu/g (day 14), while the L. plantarum stored at refrigeration temperature had 5.9x105cfu/g on (day 0) to 5.5x105cfu/g on day 14. The L. plantarum and consortium of both starters used were observed to have considerable increase in cell growth after storage, therefore this satisfies the criteria for good probiotic bacteria. Leuconostoc mesenteroides fermented soya beans slightly reduced in cell number at pH of 2 but others survived well at acidic pH and 10% bile. The cell number reduced from 4.8x106 (initial) to 4.2x106 (final). The pH of the intestine ranges from 2.5 to 3.5 and the starter culture used survive this pH and the bile product which shows greatly that they can serve as probiotic in the treatment of infection in gastrointestinal tract .

Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice

Fruit juices are successfully proposed as suitable probiotic vehicles, but researchers’ efforts should be developed to avoid effects of bacteria overgrowing on sensory and nutritional cues of final products and to preserve viability of probiotic bacteria during storage. In the present study, encapsulation of Lacticaseibacillus rhamnosus GG strain in alginate systems was performed through ionotropic gelation technology. The alginate systems were optimized by using Box-Behnken Design to investigate the influence of three independent variables at three different levels: particle mean size and polydispersity index. The optimized probiotic-loaded alginate particles were added to orange juice samples. The viability of the probiotic strain, both as free and microencapsulated, was evaluated in orange juice stored at 5°C for 35 days. Morphology and size of probiotic-loaded alginate particles were found suitable for incorporation into juice. TEM analysis revealed that unloaded systems were clustered as nanoparticles (CL_NP), while the loaded sample appeared as a coated system (Coated_LGG). Microbiological evaluation revealed that the encapsulation assured the survival of Coated_LGG, with a reduction of less than 1-unit log in cellular density after 35 days of refrigerated storage in orange juice. Results indicated that the encapsulated bacteria did not affect the macroscopic properties neither the microbiological characteristic of orange juice; thus, it can be proposed as functional food.

Yacon-based Beverage as Non-dairy Vehicle for Bifidobacterium animalis ssp. lactis: Stability and In vitro Probiotic Viability

Probiotics are health-promoting microorganisms commonly applied to functional foods. Dairy products are the most common source of probiotics, which difficult probiotics’ consumption by lactose intolerants. In this work, a yacon-based (Smallanthus sonchifolius) beverage was evaluated as a non-dairy vehicle for probiotics (Bifidobacterium animalis ssp. lactis, BB-12®), concerning stability and probiotics viability, during 28 days. x The yacon-based beverage was properly obtained. To determine the better treatment to stabilize it during storage, combined treatments were optimized via experimental design, and the color stability evaluated the initial changes. The beverage was incubated with the probiotic strain Bifidobacterium animalis ssp. lactis and the fermentation were carried out at 45 °C and 35 °C for 10 h in anaerobic jars. The storage viability was evaluated for 28 days, and the viable cell counting was carried out every seven days. A combination of the immersion of yacon slices into ascorbic acid 0.5% (w/v), blanching (3 min), and the addition of 0.4% (w/v) of ascorbic acid as an antioxidant was the most promising treatment to maintain color stability. Moreover, the fermentation applying 35 °C maintained the beverage with probiotic status for 14 days. In this work, a probiotic beverage was proposed, with potential health benefits, based on an underused root with great productivity, which will result in a potential low-cost probiotic product compared to dairy-based probiotic beverages.

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Current awareness about the benefits of a balanced diet supports ongoing trends in humans towards a healthier diet. This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria (LAB such as Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and other Lactobacillus species), and also as probiotic vehicles. During fermentation, microbial enzymes act on several fruit phytochemicals producing new derived compounds with impact on the aroma and the functionality of the fermented drinks. Moreover, fermentation significantly reduces the sugar content improving their nutritional value and extending the shelf-life of fruit-based beverages. The generation of new probiotic beverages as alternatives to consumers with intolerance to lactose or with vegan or vegetarian diets is promising for the worldwide functional food market. An updated overview on the current knowledge of the use of fruit matrices to be fermented by LAB and the interaction between strains and the fruit phytochemical compounds to generate new functional foods as well as their future perspectives in association with the application of nanotechnology techniques are presented in this review.

Development of a Novel Oral Delivery Vehicle for Probiotics

There is a significant interest in effective oral drug delivery of therapeutic substances. For probiotics, there is a particular need for a delivery platform that protects the bacteria from destruction by the acidic stomach while enabling targeted delivery to the intestine where microbiota naturally reside. The use of probiotics and how they impact the gut microbiota is a growing field and holds promise for the treatment of a variety of gastrointestinal diseases, including irritable bowel disease Crohn's disease and C. diff and other diseases, such as obesity, diabetes, Parkinson's, and Alzheimer's diseases. The aim of this research was to use our newly developed chemically-modified alginate hydrogel with the characteristic feature of stability in acidic environments but disintegration under neutral-basic pH conditions to design a novel system for effective targeted delivery of ingested probiotics. We have used the approach of encapsulation of bacterial cells in the hydrogel of the modified alginate with in vitro studies in both simulated stomach acid and intestinal fluid conditions to demonstrate the potential application of this novel platform in oral delivery of probiotics. Our data provide a proof-of-concept that enables further studies in vivo with this delivery platform. We have demonstrated in the present study that our chemically modified alginate hydrogel is resistant to acidic conditions and protects bacterial cells encapsulated in it, but it is sensitive to neutral-basic pH conditions under which it disintegrates and releases its viable bacteria cell payload. Our data provide a proof-ofconcept that enables further studies in vivo with this delivery platform for the efficacy of therapeutic bacteria in various disease conditions.

Thermo-tolerant Saccharomyces cerevisiae var. boulardii coated cornflakes as a potential probiotic vehicle

Functional probiotic breakfast products are being sought because of strong consumer demand. Cornflakes, a popular breakfast cereal is usually consumed with hot milk in Asian countries. Coating the probiotics on cornflakes would potentially be a way to deliver a probiotic; however, the survivability of the probiotics is a major concern. Thus, this study aimed to develop a heat-stable probiotic cornflakes using hydrocolloids as a coating agent. Hydrocolloids were blended with Saccharomyces boulardii, coated on the cornflakes, and then assayed for the viability of S. boulardii after exposure to pre-heated milk. Probiotic-coated cornflakes with acacia gum (6%) showed maximum protection of S. boulardii (7.3 ± 0.1 log CFU/g) over the control (2.3 ± 0.1 log CFU/g) when treated with pre-heated milk at 80±2 °C. The water absorption index, water absorption capacity, milk absorption capacity, and surface area were significantly reduced in the probiotic-coated cornflakes. Brunauer-Emmett-Teller modeling of the surface area using nitrogen, and scanning electron microscopy analysis showed the efficient binding of hydrocolloids to cornflakes. The simulated gastrointestinal model suggested a noticeable resistance of S. boulardii to acid, pepsin, and moderate resistance to pancreatic juice. Probiotic-coated cornflakes showed an 88.3% survival rate of S. boulardii when stored at 30±2 °C for 90 days. In conclusion, acacia gum might protect probiotic microorganisms in hot served food products.

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

PurposeAmong soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei.Design/methodology/approachProbiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C.FindingsThe density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams.Originality/valueSoy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa.

Milk and milk products; particularly yoghurts have almost exclusively been used as media for probiotic delivery to human being for a very long time. Despite health benefits such products have to humans; that include supply of nutrients, prevention and cure of certain communicable and non-communicable diseases; the presence of allergens, increased lactose intolerance, hypercholesterolemia effects, the need for vegetarian probiotic products, cultural food taboos against milk, and religious beliefs have led to limitations on the use of milk and its products as probiotic vehicles in many places including Africa. Such limitations have led to more researches worldwide on alternative delivery media for probiotics in order to meet the food preferences and demands of people affected by milk and milk products. An integrative approach has been used to find common ideas and concepts from different studies. Different food matrices have been tested for their ability to carry probiotics and cereals and cereal products have been found as among suitable substrates for the purpose. Some investigations have revealed that traditional African fermented cereal-based beverages are potential probiotic carriers because of the probiotic Lactobacillus spp. and yeasts which are involved in the fermentation of such products. This offers an opportunity for the African cereal beverages to be used to provide probiotic health benefits to the majority of African populations. Thus, this review provides information on probiotics including sources, types, health benefits, vehicles for their delivery and specifically also on challenges and future prospects for cereal-based probiotics development and consumption in Africa.

Emergence of Traditionally Used Foods as Today’s Probioticslong Journey

Introduction:Probiotic based food products have become very popular nowadays throughout the world. Due to the steep rise in scientific evidences pointing towards the positive health benefits to humans and animals; probiotic microorganisms are being manufactured by the food manufactures in a range of market products. As per today’s era, traditional foods are being anticipated as a delivery vehicle for probiotics and nutraceuticals. These traditional food products are supposed to alter the gut microbial composition, thus leading to improved gut health. Worldwide market of probiotics based food products is increasing exponentially due to the increased interest of consumers towards traditional home remedies.Materials:The traditional products with therapeutic value and having probiotic characteristics have been searched from various research and reviews article from Ayurveda texts (like Charak Samhita, Sushuruta Samhita, Bhavparkasha Nighantu etc.) and Internet sources such as Pubmed, Google Scholar, Scopus etc.Results:Though key research developments are going on in the field of probiotic microbes, the use of these in food and pharmaceuticals is a major challenge for both the industry and science sectors. This article summarizes traditionally used probiotics product along with market value, current status, associated health/nutritional claims and potential applications of probiotics for health care professionals and common man. Moreover, this manuscript has highlighted the use of traditional probiotics strain as today’s medicines.Conclusion:In light of ongoing market trends strengthened with presence of the strong scientific evidences for associating health benefits of these probiotic products, there is a need to conduct studies to designate their quality, safety and efficacy. Furthermore, scientific substantiation with supportive evidences of clinical trials is required to be carried out to use probiotics based traditional medical therapy in a safe and judicious manner.