Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices

被引：8
|
作者：
Bernal-Castro, Camila [1 ,4 ]
Espinosa-Poveda, Elpidia [2 ]
Gutierrez-Cortes, Carolina [3 ,4 ]
Diaz-Moreno, Consuelo [4 ]
机构：
[1] Univ Nacl Colombia, Fac Ciencias, Doctorado Biotecnol, Bogota, Colombia
[2] Univ Nacl Colombia, Fac Med, Dept Nutr Humana, Bogota, Colombia
[3] Univ Nacl Abierta & Distancia UNAD, Escuela Ciencias Agr Pecuarias & Medio Ambiente EC, Bogota, Colombia
[4] Univ Nacl Colombia, Inst Ciencia & Tecnol Alimentos ICTA, Bogota, Colombia
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2024年 / 61卷 / 05期
关键词：
Gut microbiota; Prebiotics; Bioprocess; Food matrices; Bioactive compounds; INTERNATIONAL SCIENTIFIC ASSOCIATION; CONSENSUS STATEMENT; GUT MICROBIOTA; FRUIT JUICES; MANGO JUICE; PREBIOTICS; FERMENTATION; PLANTARUM; VIABILITY; PHYTOCHEMICALS;
D O I：
10.1007/s13197-023-05779-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (10(6)-10(7) CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.
引用
收藏
页码：833 / 846
页数：14
相关论文
共 50 条
  • [21] Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food
    Alireza Vasiee
    Behrooz Alizadeh Behbahani
    Farideh Tabatabaei Yazdi
    Seyed Ali Mortazavi
    Hamid Noorbakhsh
    Probiotics and Antimicrobial Proteins, 2018, 10 : 258 - 268
  • [22] Molecular characterization of Bacillus, lactic acid bacteria and yeast as potential probiotic isolated from fermented food
    Cisse, Hama
    Kagambega, Boureima
    Sawadogo, Adama
    Tankoano, Abel
    Sangare, Gaston
    Traore, Yves
    Ouoba, Ivette Irene Labia
    Savadogo, Aly
    SCIENTIFIC AFRICAN, 2019, 6
  • [23] Jerusalem artichoke tubers for producing vegetable probiotic functional beverages with lactic acid bacteria
    Plotnikova, V. E.
    Karetkin, B. A.
    Panfilov, V., I
    III INTERNATIONAL SCIENTIFIC CONFERENCE: AGRITECH-III-2020: AGRIBUSINESS, ENVIRONMENTAL ENGINEERING AND BIOTECHNOLOGIES, PTS 1-8, 2020, 548
  • [24] Probiotic lactic acid bacteria (LAB)
    Gajewska, Julitta
    Blaszczyk, Mieczyslaw K.
    POSTEPY MIKROBIOLOGII, 2012, 51 (01): : 55 - 65
  • [25] Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects
    Alameri, Fatima
    Tarique, Mohammad
    Osaili, Tareq
    Obaid, Riyad
    Abdalla, Abdelmoneim
    Masad, Razan
    Al-Sbiei, Ashraf
    Fernandez-Cabezudo, Maria
    Liu, Shao-Quan
    Al-Ramadi, Basel
    Ayyash, Mutamed
    MICROORGANISMS, 2022, 10 (02)
  • [26] Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria
    Wang, Chung-Yi
    Ng, Chang-Chai
    Su, Hsuan
    Tzeng, Wen-Sheng
    Shyu, Yuan-Tay
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 : 98 - 106
  • [27] Probiotic Potential of Lactic Acid Bacteria Isolated From Mulberry Silage
    Shokryazdan, Parisa
    Liang, Juan Boo
    Abdullah, Norhani
    Jahromi, Mohammad Faseleh
    JOURNAL OF PURE AND APPLIED MICROBIOLOGY, 2015, 9 : 443 - 452
  • [28] Probiotic lactic acid bacteria and their potential in the prevention and treatment of allergic diseases
    Zukiewicz-Sobczak, Wioletta
    Wroblewska, Paula
    Adamczuk, Piotr
    Silny, Wojciech
    CENTRAL EUROPEAN JOURNAL OF IMMUNOLOGY, 2014, 39 (01) : 104 - 108
  • [29] Assessment of potential probiotic properties of lactic acid bacteria and yeast strains
    Gotcheva, V
    Hristozova, E
    Hristozova, T
    Guo, MR
    Roshkova, Z
    Angelov, A
    FOOD BIOTECHNOLOGY, 2002, 16 (03) : 211 - 225
  • [30] In vitro selection of some lactic acid bacteria strains with probiotic potential
    Muresan, Andrei
    Sarbu, Ionela
    Pelinescu, Diana
    Ionescu, Robertina
    Csutak, Ortansa
    Stoica, Ileana
    Vassu-Dimov, Tatiana
    ROMANIAN BIOTECHNOLOGICAL LETTERS, 2018, 23 (01): : 13327 - 13339
12345