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

被引：4
|
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
  • [41] Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates
    Charalampopoulos, D
    Pandiella, SS
    Webb, C
    JOURNAL OF APPLIED MICROBIOLOGY, 2002, 92 (05) : 851 - 859
  • [42] Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable
    Lee, Kang Wook
    Shim, Jae Min
    Park, Seon-Kyung
    Heo, Ho-Jin
    Kim, Hyun-Jin
    Ham, Kyung-Sik
    Kim, Jeong Hwan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 71 : 130 - 137
  • [43] Screening of Probiotic Lactic Acid Bacteria from Naturally Fermented Vegetable Products of Sikkim, India
    M. Das
    S. Saha
    J. Lahon
    K. Gurung
    P. Kharnaior
    J. P. Tamang
    Microbiology, 2025, 94 (1) : 91 - 108
  • [44] Lactic acid bacteria isolated from yak milk show probiotic potential
    Kaur, Manpreet
    Singh, Harjodh
    Jangra, Manoj
    Kaur, Lakhwinder
    Jaswal, Pallavi
    Dureja, Chetna
    Nandanwar, Hemraj
    Chaudhuri, Saumya Ray
    Raje, Manoj
    Mishra, Sunita
    Pinnaka, Anil Kumar
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2017, 101 (20) : 7635 - 7652
  • [45] Lactic acid bacteria strains isolated from Kombucha with potential probiotic effect
    Bogdan, Matei
    Justine, Salzat
    Filofteia, Diguta Camelia
    Petruta, Cornea Calina
    Gabriela, Luta
    Roxana, Utoiu Elena
    Florentina, Matei
    ROMANIAN BIOTECHNOLOGICAL LETTERS, 2018, 23 (03): : 13592 - 13598
  • [46] Characterization of potential probiotic lactic acid bacteria isolated from camel milk
    Abushelaibi, Aisha
    Al-Mahadin, Suheir
    El-Tarabily, Khaled
    Shah, Nagendra P.
    Ayyash, Mutamed
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 79 : 316 - 325
  • [47] Potential of lactic acid bacteria from asam durian as a probiotic candidate for chicken
    Putri, Audina
    Wiryawan, Komang Gede
    Toharmat, Toto
    Suharti, Sri
    9TH ANNUAL BASIC SCIENCE INTERNATIONAL CONFERENCE 2019 (BASIC 2019), 2019, 546
  • [48] Characterization of Lactic Acid Bacteria from the Gut of Penaeus vannamei as Potential Probiotic
    Lalitha, N.
    Hemalatha, S.
    Ronald, B. S. M.
    Chitra, M. Ananda
    Senthilkumar, T. M. A.
    Muralidhar, M.
    INDIAN JOURNAL OF ANIMAL RESEARCH, 2022, 56 (12) : 1499 - 1505
  • [49] Probiotic Lactic Acid Bacteria and Skin Health
    Jeong, Ji Hye
    Lee, Chang Y.
    Chung, Dae Kyun
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2016, 56 (14) : 2331 - 2337
  • [50] Functional characterization of α-Gal producing lactic acid bacteria with potential probiotic properties
    Bamgbose, Timothy
    Alberdi, Pilar
    Abdullahi, Isa O.
    Inabo, Helen I.
    Bello, Mohammed
    Sinha, Swati
    Anvikar, Anupkumar R.
    Mateos-Hernandez, Lourdes
    Torres-Maravilla, Edgar
    Bermudez-Humaran, Luis G.
    Cabezas-Cruz, Alejandro
    de la Fuente, Jose
    SCIENTIFIC REPORTS, 2022, 12 (01)
12345