Probiotics, Prebiotics and Synbiotics

Parmjit Singh Panesar is Dean (Planning & Development) and Professor, Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab, India.Anil Kumar Anal is the Professor in Food Engineering and Bioprocess Technology and Food Innovation, Nutrition and Health, Department of Food, Agriculture, and Bioresources at the Asian Institute of Technology (AIT), Thailand.

• List of Contributors xviPreface xxi1 Probiotics, Prebiotics and Synbiotics: Opportunities, Health Benefits and Industrial Challenges 1Parmjit Singh Panesar, Anil Kumar Anal and Rupinder Kaur1.1 Introduction 11.2 Probiotics 21.2.1 Mechanism of Action 31.3 Prebiotics 41.3.1 Mechanism of Action 51.4 Applications of Synbiotics 51.4.1 Diarrhea 51.4.2 Lactose Intolerance 51.4.3 Modulation of the Immune System 61.4.4 Prevention of Colon Cancer 61.4.5 Cardiovascular Disease 71.4.6 Gut–brain Axis: Role of Probiotics 71.5 Current Outlook and Industrial Challenges 81.6 Conclusion 8References 92 Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods 14Phu-Ha Ho, Tuan-Anh Pham, Quoc-Phong Truong, Lan-Huong Nguyen, Tien-Thanh Nguyen, Hang-Thuy Dam, Chinh-Nghia Nguyen, Ha-Anh Nguyen, Quyet-Tien Phi, Hoang Anh Nguyen and Son Chu-Ky2.1 Introduction 142.2 Fermented Food as a Source of Probiotic Microorganisms 142.2.1 Fermented Food and Health Benefits 142.2.2 Occurrence of Probiotics in Fermented Foods 162.2.3 Probiotic Viability in Fermented Food 202.3 Probiotic Isolation 222.3.1 Traditional Culture-dependent Approach 222.3.2 Culturomics Approach 262.4 Identification of Probiotic Microorganisms 282.4.1 Phenotypic Identification 282.4.2 Biochemical Identification 282.4.3 Molecular Identification 282.4.3.1 Specific Gene Analysis 282.4.3.2 Metagenomic Analysis 302.4.3.3 Proteomics 302.4.3.4 Metabolomics 302.5 Characterization of Probiotic Microorganisms 302.6 Conclusion 47Acknowledgements 47References 473 Lactic Acid Bacteria as Potential Probiotics 57Muhammad Bilal Sadiq3.1 Introduction 573.2 Isolation and Identification of Lactic Acid Bacteria 583.3 Characterization of Lactic Acid Bacteria 583.4 Criteria for Selection of Lactic Acid Bacteria as Potential Probiotic Candidates 593.4.1 Evaluation of Gastric Survival 593.4.2 Bile Salt Hydrolysis Activity 603.4.3 Adhesion to Epithelium 613.4.4 Hydrophobicity 613.4.5 Aggregation Ability 613.4.6 Antimicrobial Potential 613.4.7 Amylolytic Property 633.4.8 Safety Evaluation 633.5 Lactic Acid Bacteria as Sources of Probiotics 633.5.1 Fruits and Vegetables 633.5.2 Animal Sources 643.5.3 Dairy Products 643.6 Health Benefits and Probiotic Mechanisms of Lactic Acid Bacteria 653.6.1 Host Immunity 653.6.2 Beneficial Metabolites 653.6.3 Lactose Intolerance 663.6.4 Gastric Ulcer 663.6.5 Obesity and Diabetes Management 663.6.6 Role of Lactic Acid Bacteria Probiotics in Cancer 673.7 Industrial Applications of Probiotic Lactic Acid Bacteria 673.8 Challenges for Lactic Acid Bacteria as Probiotics 673.9 Conclusion and Future Perspectives 68References 684 Non-Lactic Acid Bacteria as Probiotics and their Functional Roles 73Cíntia Lacerda Ramos, Elizabethe Adriana Esteves, Nayara Martins Zille de Miranda, Lauane Gomes Moreno and Rosane Freitas Schwan4.1 Spore-forming Bacteria 734.1.1 Types, Structure and Formation of Spores 744.1.1.1 Structure 754.1.1.2 Spore Formation 764.1.2 Sources and Probiotic Potential of Spore-forming Strains 774.1.3 Spore Formers as Gut Microbiota 804.1.4 Interaction with the Intestinal Cells 824.2 Propionibacteria 844.2.1 Phenotypic and Genotypic Characterization 844.2.2 Probiotic Properties and Potential Mechanisms of Action 864.2.2.1 Immunomodulation 864.2.2.2 Microbiota Modulation 894.2.2.3 Cancer Modulation 894.3 Conclusion and Future Trends 90References 915 Yeasts as Probiotics and their Functional Roles 103Giorgia Perpetuini, Yves Waché and Rosanna Tofalo5.1 Yeasts: General Considerations and Taxonomy 1035.2 Saccharomyces boulardii 1055.3 Mechanism of Action of Yeast Probiotics 1075.4 Health Benefits of Yeast Probiotics 1095.4.1 Probiotic Effects 1105.4.2 Nutritional Effects 1115.5 Other Yeast Strains with Probiotic Potential 1125.6 Encapsulation 1135.7 Conclusion and Future Challenges 114References 1156 Determination and Safety Aspects of Probiotic Cultures 122Falguni Patra and Raj Kumar Duary6.1 Introduction 1226.2 Assessments of Probiotics in the Gut 1236.2.1 Direct Method 1236.2.2 Indirect Method 1256.3 Dosage for Probiotic Effect 1266.4 Pathogenicity and Inefficiency of Probiotic Culture 1266.4.1 Pathogenicity of Probiotics 1266.4.2 Inefficiency of Probiotics 1296.5 Safety Assessment of Probiotic Cultures 1306.5.1 Current Proposal on Probiotic Safety 1316.5.2 Identification of Individual Strains 1346.5.3 In vitro studies 1356.5.4 Animal Studies 1386.5.5 Human Clinical Studies 1406.5.6 Antibiotic Resistance – the Probability of Transfer of Resistance 1456.5.7 Post-marketing Surveillance – Genotoxic Studies, Toxin and Virulence Factors 1486.6 Conclusion 150References 1507 Probiotics in Biodegradation of Microbial Toxins: Principles and Mechanisms 161Ali Akbar, Muhammad Iftikhar Khan and Ghulam Ishaq Khan7.1 Microbial Toxins 1617.1.1 Health Benefits 1627.1.2 Mycotoxins and Probiotics 1627.2 Dual Interaction between Probiotics and Microbial Toxins 1647.2.1 Clinical Trials 1657.2.2 Types of Microbial Adsorbents for Mycotoxin Adsorption 1657.2.2.1 Lactic Acid Bacteria 1657.3 Principles and Mechanisms Involved 1667.3.1 Control of Mycotoxins by Yeast 1677.4 Conclusion and Future Prospects 168Acknowledgement 168References 1688 Potential of Probiotics as Alternative Sources for Antibiotics in Food Production Systems 172Sarina Pradhan Thapa, Sushil Koirala and Anil Kumar Anal8.1 Introduction 1728.2 Use of Antibiotics in the Food System 1738.3 Classification and Mechanism of Use of Antibiotics 1748.4 Mechanism of Probiotic Action 1758.5 Probiotic Approach to Antibiotic Resistance 1788.6 Probiotics as Alternative Sources for Antibiotics: What Is Known So Far 1788.7 Conclusion and Future Prospects 180References 1809 Probiotic Cereal-based Food and Beverages, their Production and Health Benefits 186Sujitta Raungrusmee, Simmi Ranjan Kumar and Anil Kumar Anal9.1 Introduction 1869.2 Probiotics in Cereal-based Food and Beverages 1879.3 General Information about Probiotics 1889.4 Mechanism/Pathway for Probiotics in Cereal-based Food and Beverages 1899.5 Types of Probiotic in Cereal-based Food and Beverages 1919.6 Traditional and Commercial Probiotic Cereal-based Foods and Beverages 1919.6.1 Borde 1919.6.2 Boza 1979.6.3 Burukutu 1979.6.4 Bushera 1979.6.5 Chicha de jora 1979.6.6 Gowe 1989.6.7 Kenky 1989.6.8 Koko 1989.6.9 Koozh 1989.6.10 Kunun-zaki 1989.6.11 Kvass 1989.6.12 Kwete 1999.6.13 Mageu 1999.6.14 Majewu 1999.6.15 Obiolo 1999.6.16 Ogi 1999.6.17 Pito 2009.6.18 Pozol 2009.6.19 Sobia 2009.6.20 Togwa 2019.6.21 Uji 2019.6.22 Yosa 2019.6.23 Commercially Available Cereal-based Functional Foods 2019.7 Health Benefits 2039.8 Conclusion 209References 20910 Microencapsulation of Probiotics and its Potential Industrial Applications 213Suwan Panjanapongchai, Chaichawin Chavapradit and Anil Kumar Anal10.1 Introduction 21310.2 Why We Need Microencapsulation 21410.3 Encapsulation Techniques 21510.3.1 Emulsion Technique 21510.3.2 Extrusion Technique 21610.3.3 Coacervation Technique 21710.3.4 Spray Drying 21810.3.5 Ultrasonic Vacuum Spray Dryer 21910.3.6 Freeze Drying 21910.3.7 Spray Freeze Drying 21910.3.8 Spray Chilling 22010.3.9 Fluid Bed Coating 22010.3.10 Electrospraying and Electrospinning 22110.3.11 Impinging Aerosol Technology 22210.3.12 Hybridization method 22210.4 Application of Probiotics in Food Matrices 22310.4.1 Dairy Products 22310.4.1.1 Yoghurt 22310.4.1.2 Cheese 22510.4.1.3 Desserts 22510.4.2 Non-dairy Products 22610.4.2.1 Beverages 22610.4.2.2 Meat Products 22610.4.2.3 Bakery Products 227References 22711 Prebiotics and their Role in Functional Food Product Development 233Divyani Panwar, Parmjit Singh Panesar and Anuradha Saini11.1 Introduction 23311.2 Sources of Prebiotics: Classification and Characteristics 23511.2.1 Characteristics of Prebiotics 23511.2.2 Classification of Prebiotics and their Sources 23511.2.2.1 Galactooligosaccharides 23811.2.2.2 Fructooligosaccharides 23811.2.2.3 Xylooligosaccharides 23911.2.2.4 Lactulose 23911.2.2.5 Lactosucrose 24011.2.2.6 Inulin 24011.2.2.7 Isomaltosoligosaccharides 24011.3 New and Tailored Prebiotics 24111.3.1 Human Milk Oligosaccharides 24111.3.2 Resistant Starch 24211.3.3 Polyphenols 24211.3.4 Soybean Oligosaccharides 24311.3.5 Lactitol 24311.3.6 Microbial Exopolysaccharides 24311.3.7 Seaweed Polsaccharides 24411.4 Production Methods of Prebiotics 24411.4.1 Galactooligosaccharides 24511.4.2 Fructooligosaccharides 24711.4.3 Xylooligosaccharides 24711.4.4 Lactulose 24811.5 Mechanism of Action 24811.6 Health Benefits of Prebiotics 24911.6.1 Acute Gastroenteritis 24911.6.2 Reduction in Constipation 25011.6.3 Reduced Risk of Colon Cancer 25411.6.4 Obesity 25411.6.5 Diabetes 25511.6.6 Mineral Absorption 25511.6.7 Lipid Metabolism 25511.7 Safety Aspects of Prebiotics 25611.8 Global Status of Prebiotics 25611.9 Conclusion and Future Prospects 258References 25912 Galactooligosaccharides as Potential Prebiotics 272Rupinder Kaur and Parmjit Singh Panesar12.1 Introduction 27212.2 Galactooligosaccharides 27312.3 Technologies for Synthesis of Galactooligosaccharides 27412.3.1 Chemical Technique for Production of GOS 27412.3.2 Enzymatic Production of GOS 27512.3.2.1 Glycosyltransferases 27612.3.2.2 Glycosidases 27612.4 Biotechnological Strategies for Biotransformation of GOS 27712.4.1 Factors Affecting GOS Production 27912.4.2 Production of GOS using Whole Cells 28112.4.3 Production of GOS using Free Enzyme 28612.4.4 Production of GOS using Immobilized Enzyme 28612.4.5 Improvement in GOS Production 28712.5 Global Status of GOS 28812.6 Applications of GOS as Prebiotics 29012.6.1 Stimulation of Health-promoting Bacteria 29212.6.2 Modulation of Immune System 29212.6.3 Enhancement of Mineral Absorption 29312.6.4 Reduction in the Risk of Colon Cancer 29412.6.5 Inflammatory Bowel Disease 29512.7 Conclusion and Future Prospects 295References 29613 Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits 307Orlando de la Rosa, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdés, Leonardo Sepúlveda, Julio C. Montáñez and Cristóbal N. Aguilar13.1 Introduction 30713.2 Chemical Structure and Sources 30713.3 Prebiotic Concept 30813.4 Health-promoting Properties 31013.4.1 Prebiotic Activity 31013.4.2 Influence of Gut Microbiome 31013.4.3 Prevention against Colon Cancer and Immunomodulation 31313.4.4 Impact on Obesity 31513.4.5 Effects on Serum Lipid and Cholesterol Concentrations 31513.4.6 Improving Mineral Adsorption 31613.5 FOS Production 31613.5.1 FOS Formation Kinetics 31813.5.2 Biotechnological Production of FOS 32013.5.3 Enzymatic Synthesis 32113.5.4 Whole Cell/One-step Fermentation 32213.5.5 Agro-industrial Residues and Bioresources Employed for FOS Production 32313.6 FOS Purification 32313.6.1 Nanofiltration 32313.6.2 Activated Charcoal 32313.6.3 Microbial Treatments 32413.7 New Developments in Food 32513.8 Conclusion 325Acknowledgements 326References 32614 Lactulose: Production and Potential Applications 338Shweta Kumari, Parmjit Singh Panesar, Divyani Panwar and Gisha Singla14.1 Introduction 33814.2 Structure and Properties 33814.3 Lactulose Production 34014.3.1 Chemical Methods 34114.3.2 Biotechnological Methods 34514.3.2.1 Enzymatic Methods 34514.3.2.2 Whole Cell Biocatalysts for Lactulose Production 34814.3.3 Electro-activation Method 34914.4 Techniques for the Analysis of Lactulose 34914.5 Applications of Lactulose 35014.5.1 Food Sectors 35114.5.1.1 Lactulose as a Bifidus Factor 35114.5.1.2 Lactulose as a Functional Additive 35114.5.2 Health Sectors 35114.5.2.1 Salmonella Carriers 35114.5.2.2 Constipation and Hepatic Encephalopathy 35214.5.2.3 Anti-endotoxin Effects 35214.5.2.4 Colon Carcinogenesis 35214.5.2.5 Inflammatory Bowel Disease 35214.5.2.6 Tumor Prevention and Immunology 35214.5.2.7 Blood Glucose and Insulin 35314.5.2.8 Diagnostic Applications 35314.6 Future Developments 35314.7 Conclusion 353References 35415 Isomaltooligosaccharides as Prebiotics and their Health Benefits 361Waraporn Sorndech15.1 Isomaltooligosaccharide Structure, Properties and Market Trends 36115.1.1 IMO: Global Patent Trend 36415.2 Production 36515.2.1 Enzymatic Production 36515.2.1.1 Enzymatic Technologies for Formation of Various IMO Structures 36615.2.1.2 Production Strategies 36815.3 Technological Developments 36815.3.1 Microbial Fermentation and Enzyme Genetic Engineering 36815.3.2 Enzyme Immobilization 36915.3.3 Enzyme Cocktails 36915.3.4 Glucose, Fructose and Linear Oligosaccharide Elimination 36915.4 Health Benefits of IMO 37015.5 Conclusion 372References 37216 Starch and its Derivatives as Potential Source of Prebiotics 378Yudi Pranoto16.1 Introduction 37816.2 Starch Digestion 37916.3 Starch as a Probiotic Food Source 38116.4 Resistant Starch as a Novel Prebiotic 38216.5 Health Benefits 38916.5.1 Hypoglycemic Effects 39116.5.2 Hypocholesterolemic Effects 39116.5.3 Prevention of Colon Cancer 39216.5.4 Prebiotic Effect 39316.5.5 Preventing Obesity 39316.5.6 Reduction of Gallstone Formation 39416.5.7 Mineral Absorption 39516.6 Future Applications 39516.6.1 Cheese 39716.6.2 Pasta Products 39816.6.3 Battered Fried Products 39816.6.4 Bakery Products 39816.6.5 Baked Goods 39916.6.6 Microencapsulation of Probiotics 39916.7 Production of RS-rich Ingredients 40116.8 Conclusion 403References 40417 Gut Microbiome as Potential Source for Prevention of Metabolic-Related Diseases 407Nuntarat Boonlao, Krisha Pant and Anil Kumar Anal17.1 Introduction 40717.2 Gut Microbiome and Host Interaction 40817.2.1 Microbial Composition and Colonization 40817.2.2 Non-bacterial Growth in the Intestine 40917.2.3 Next Generation Probiotics 40917.2.4 Host Cell and Microbes – Symbiotic Relationship 41017.3 Gut Microbes and Diet Interaction 41017.3.1 Carbohydrate 41317.3.2 Proteins 41317.3.3 Complex Carbohydrate/Fibers 41317.3.4 Fat 41417.3.5 Probiotics 41417.3.6 Phenolic Compounds 41417.4 Gut Microbiome and Metabolism Regulation 41517.4.1 Gut Microbiome and Brain 41517.4.1.1 Neural Pathways 41517.4.1.2 Metabolites 41617.4.2 Gut Microbiome and Immune System 41617.4.3 Gut and Regulation of Metabolism 41617.4.4 Gut Microbiome and COVID-19 41717.5 Role of Gut Microbiome on Metabolic Diseases 41717.5.1 Gut Barrier and Inflammation 41717.5.2 Microbial Metabolites 41917.5.2.1 Bile Acid 41917.5.2.2 Trimethylamine-N-oxide (TMAO) 42017.6 Gut Microbiome and Metabolic Diseases 42117.6.1 Obesity 42117.6.2 Type 2 Diabetes Mellitus 42217.7 Modulation of Gut Microbiome as Target for Prevention of Metabolic Diseases 42317.7.1 Role of Dietary Intervention 42317.7.2 Role of Probiotics and Prebiotics 42417.8 Possible Mechanisms of Gut Microbiome in Prevention of Metabolic Diseases 42517.8.1 Roles of Short Chain Fatty Acids 42517.8.2 Role of Bile Salt Hydrolase 42617.8.3 Role on Intestinal Barrier Function 42717.9 Conclusion and Future Perspective 427References 42718 Overall Safety Considerations and Regulatory Oversight for Probiotics-based Foods and Beverages 441Sushil Koirala, Sarina Pradhan Thapa and Anil Kumar Anal18.1 Introduction 44118.2 Safety Considerations 44318.2.1 Non-pathogenicity 44318.2.2 Virulome Factors 44518.2.3 Absence of Antibiotic Resistance 44518.3 Regulatory Framework and Labeling Claims Associated with Probiotic-based Foods and Beverages 44618.3.1 Key Market Insights 44818.3.2 Regional and Country Analysis 44918.3.2.1 USA 44918.3.2.2 Europe 45018.3.2.3 Japan 45218.3.2.4 China 45318.3.2.5 Brazil 45318.3.2.6 Mexico 45418.3.2.7 India 45418.3.2.8 Thailand 45418.3.2.9 Malaysia 45518.3.2.10 Singapore 45518.4 Conclusion and Future Expectations 456References 456Index 462