Special Issue: Innovations in probiotic and prebiotic technology: towards next generation
• 大类 : 工程技术 - 2区
• 小类 : 食品科技 - 2区
Consumption of health promoting beneficial microorganisms in the form of fermented foods is several millennia old. Metchnikoff's theory of longevity in early 90’s leads to the modern concept of probiotics and its commercialization. Probiotics are live microbial cultures of a single strain or mixture of different strains that beneficially affect the host, either directly or indirectly, by improving its intestinal microbial balance. Various bacteria mainly from generaLactobacillusandBifidobacterium,and certain yeast have been used as probiotics due to their ability in promoting health and wellbeing of the consumers. Prebiotics are defined as substrate that are selectively utilized by host microorganisms conferring a health benefit. Prebiotics such as oligosaccharides or dietary fibres can also stimulate the growth and activity of beneficial intestinal bacteria and hence improve host health and wellbeing.
The knowledge of probiotics, prebiotics and their combined synergistic action which is known as synbiotic has grown significantly over the years and many potential and even proven mechanisms of action towards human health have been documented. Recent findings inmetagenomic studies of human microbiotaclearly demonstrated their ability in controlling the pathophysiology of many diseases. Since inclusion of probiotics and prebiotics in human diet is favourable for the intestinal microbiota, the hidden controller of human health, use of both probiotics and prebiotics in the development of novel functional products is rapidly increasing and this trend is expected to have a positive impact on functional food market over the next few decades.
Recent advances in gut microbiome research have also lead to discover the therapeutic potential of novel probiotic candidates beyond the commonly use genera, mainly from the dominant members of the adult microbiota. These microorganisms are referred to as next-generation probiotics, and various novel strains from genera includingFaecalibacteriumandAkkermansiaare considered to possess next-generation probiotic effects. Their safety aspects are yet to be thoroughly confirmed and likely to be more amenable for a pharmaceutical delivery route than delivering with a carrier food. As probiotic delivery was originally associated with food substrates, exclusion of carrier food matrices may influence the potential synergistic effect. Since probiotics are strain-specific, the potential health effects of these new candidates should be validated at single strain level as well. Further, there is an immerging concept related to probiotics known as postbiotics, the bacterial products or metabolic by-products from gut microbes that aim to mimic the beneficial therapeutic effects of probiotics. Using these bacterial metabolites in health promotion remains an exciting, yet largely unexplored.
In view of these recent innovations in probiotic and prebiotic technology, Food Research International is inviting authors to submit unpublished original contributions, review articles and short communications for consideration in this special issue. Topics covered in this special issue include but are not limited to:
Novel probiotic and prebiotic food products: microbial, physico-chemical and sensory aspects