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Gul S, Durante-Mangoni E. Unraveling the Puzzle: Health Benefits of Probiotics-A Comprehensive Review. J Clin Med 2024; 13:1436. [PMID: 38592298 PMCID: PMC10935031 DOI: 10.3390/jcm13051436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 02/22/2024] [Accepted: 02/27/2024] [Indexed: 04/10/2024] Open
Abstract
A growing number of probiotic-containing products are on the market, and their use is increasing. Probiotics are thought to support the health of the gut microbiota, which in turn might prevent or delay the onset of gastrointestinal tract disorders. Obesity, type 2 diabetes, autism, osteoporosis, and some immunological illnesses are among the conditions that have been shown to possibly benefit from probiotics. In addition to their ability to favorably affect diseases, probiotics represent a defense system enhancing intestinal, nutritional, and oral health. Depending on the type of microbial strain utilized, probiotics can have variable beneficial properties. Although many microbial species are available, the most widely employed ones are lactic acid bacteria and bifidobacteria. The usefulness of these bacteria is dependent on both their origin and their capacity to promote health. Probiotics represent a valuable clinical tool supporting gastrointestinal health, immune system function, and metabolic balance. When used appropriately, probiotics may provide benefits such as a reduced risk of gastrointestinal disorders, enhanced immunity, and improved metabolic health. Most popular probiotics, their health advantages, and their mode of action are the topic of this narrative review article, aimed to provide the reader with a comprehensive reappraisal of this topic matter.
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Affiliation(s)
- Sabiha Gul
- Department of Precision Medicine, University of Campania “Luigi Vanvitelli”, Via de Crecchio 7, 80138 Napoli, Italy;
| | - Emanuele Durante-Mangoni
- Department of Precision Medicine, University of Campania “Luigi Vanvitelli”, Via de Crecchio 7, 80138 Napoli, Italy;
- Unit of Infectious & Transplant Medicine, A.O.R.N. Ospedali dei Colli—Ospedale Monaldi, Piazzale Ettore Ruggieri, 80131 Napoli, Italy
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Guo M, Wu J, Hung W, Sun Z, Zhao W, Lan H, Zhao Z, Wuri G, Fang B, Zhao L, Zhang M. Lactobacillus paracasei ET-22 Suppresses Dental Caries by Regulating Microbiota of Dental Plaques and Inhibiting Biofilm Formation. Nutrients 2023; 15:3316. [PMID: 37571254 PMCID: PMC10421449 DOI: 10.3390/nu15153316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/19/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Dental caries is a common and multifactorial biofilm disease that is associated with dietary habits and microbiota. Among the various pathogens inducing caries, S. mutans is the most extensively studied. Promoting oral health with probiotics has gained considerable attention. Lactobacillus paracasei (L. paracasei) strains were reported to modulate the gut microbiota and enhance host resistance to disease. Our previous research has found that L. paracasei ET-22 (ET-22) could inhibit S. mutans biofilms in vitro. However, the preventive effect in vivo and functional mechanism of ET-22 on dental caries were unclear. In this study, the preventive effects of ET-22 on dental caries in mice were checked. Meanwhile, the functional mechanism of ET-22 was further investigated. Results showed that the supplementation of ET-22 in drinking water significantly improved the caries scoring of mice. The microbiota of dental plaques revealed that the live and heat-killed ET-22 similarly regulated the microbial structure in plaque biofilms. Functional prediction of PICRUSt showed that the addition of live and heat-killed ET-22 may inhibit biofilm formation. By the in vitro trials, the live and heat-killed ET-22 indeed inhibited the construction of S. mutans biofilms and EPS productions of biofilms. This evidence suggests that ET-22 can restrain dental caries by regulating the microbiota of dental plaques and inhibiting biofilm formation, which may be partly mediated by the body components of ET-22.
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Affiliation(s)
- Meng Guo
- School of Food and Health, Beijing Technology and Business University, Beijing 100024, China; (M.G.)
| | - Jianmin Wu
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Weilian Hung
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China
| | - Zhe Sun
- School of Food and Health, Beijing Technology and Business University, Beijing 100024, China; (M.G.)
| | - Wen Zhao
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010110, China
- National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Hanglian Lan
- National Center of Technology Innovation for Dairy, Hohhot 010110, China
| | - Zhi Zhao
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Guna Wuri
- School of Food and Health, Beijing Technology and Business University, Beijing 100024, China; (M.G.)
| | - Bing Fang
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Liang Zhao
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ming Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100024, China; (M.G.)
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Demirez Bircan Z, Aydinoglu S, Arslan I, Alpay Karaoglu S, Yurteri E, Bozdeveci A. Comparative evaluation of various herbal extracts on biofilms of Streptococcus mutans and Scardovia wiggsiae: An in vitro study. Int J Paediatr Dent 2022; 32:514-526. [PMID: 34564912 DOI: 10.1111/ipd.12929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/27/2021] [Accepted: 08/27/2021] [Indexed: 11/27/2022]
Abstract
BACKGROUND Owing to their strong antimicrobial properties, Helichrysum arenarium (HA), Anzer thyme (AT), and Stevia rebaudiana (SR) have been commonly used in medicine. AIM This study aimed to evaluate antimicrobial activities of HA, AT, and SR against S. mutans and S. wiggsiae in biofilms formed on primary teeth. DESIGN Fifty enamel samples were divided into two groups: mono-species biofilm and two-species biofilm. Each biofilm group was divided into five subgroups (n = 5): group 1, HA; group 2, AT; group 3, SR; group 4, CHX (positive control); and group 5, distilled water (negative control). Minimum inhibitory concentration and minimum bactericidal concentration were determined. The number of viable microorganisms was counted. The presence of microorganisms was examined using a scanning electron microscope, and mineral analysis was performed using energy-dispersive X-ray analysis. RESULTS In the mono-species biofilm, CHX was significantly more effective against S. mutans than other groups (p < .001). Furthermore, HA, AT, and SR groups showed significantly lower colony counts of S. mutans than distilled water (p < .05). In the two-species biofilm group, AT, SR, and CHX were significantly more effective against S. wiggsiae than distilled water (p < .05). CONCLUSIONS HA, AT, and SR have been suggested as effective natural alternatives to CHX against cariogenic bacteria.
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Affiliation(s)
- Zeynep Demirez Bircan
- Department of Pediatric Dentistry, Faculty of Dentistry, Recep Tayyip Erdogan University, Rize, Turkey
| | - Sema Aydinoglu
- Department of Pediatric Dentistry, Faculty of Dentistry, Recep Tayyip Erdogan University, Rize, Turkey
| | - Ipek Arslan
- Department of Pediatric Dentistry, Faculty of Dentistry, Recep Tayyip Erdogan University, Rize, Turkey
| | - Sengul Alpay Karaoglu
- Department of Biology, Faculty of Arts and Science, Recep Tayyip Erdogan Universitye, Rize, Turkey
| | - Emine Yurteri
- Department of Agriculture and Natural Sciences, Faculty of Agriculture, Recep Tayyip Erdogan University, Rize, Turkey
| | - Arif Bozdeveci
- Department of Biology, Faculty of Arts and Science, Recep Tayyip Erdogan Universitye, Rize, Turkey
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BILOURO FC, ROCHA RS, GUIMARÃES JT, PIMENTEL TC, MAGNANI M, ESMERINO EA, FREITAS MQD, SILVA MC, CRUZ AGD, CANABARRO A. Probiotic milk drink as adjuvant therapy for the treatment of periodontitis: a randomized clinical trial with 180 days follow-up. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.17922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Ramon Silva ROCHA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil; Universidade Federal Fluminense, Brasil
| | | | | | | | | | | | | | | | - Antonio CANABARRO
- Universidade Veiga de Almeida, Brasil; Universidade Estadual do Rio de Janeiro, Brasil
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Sharma S, Singh A, Sharma S, Kant A, Sevda S, Taherzadeh MJ, Garlapati VK. Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints. Bioengineered 2021; 12:11055-11075. [PMID: 34783642 PMCID: PMC8810194 DOI: 10.1080/21655979.2021.2005992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
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Affiliation(s)
- Shagun Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Astha Singh
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Swati Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Anil Kant
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Surajbhan Sevda
- Department of Biotechnology, National Institute of Technology Warangal, Warangal506004, India
| | | | - Vijay Kumar Garlapati
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
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Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Chen X, Daliri EBM, Kim N, Kim JR, Yoo D, Oh DH. Microbial Etiology and Prevention of Dental Caries: Exploiting Natural Products to Inhibit Cariogenic Biofilms. Pathogens 2020; 9:E569. [PMID: 32674310 PMCID: PMC7400585 DOI: 10.3390/pathogens9070569] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/13/2022] Open
Abstract
Dental caries is one of the most common microbe-mediated oral diseases in human beings. At present, the accepted etiology of caries is based on a four-factor theory that includes oral microorganisms, oral environment, host, and time. Excessive exposure to dietary carbohydrates leads to the accumulation of acid-producing and acid-resistant microorganisms in the mouth. Dental caries is driven by dysbiosis of the dental biofilm adherent to the enamel surface. Effective preventive methods include inhibiting the cariogenic microorganisms, treatment with an anti-biofilm agent, and sugar intake control. The goal is to reduce the total amount of biofilm or the levels of specific pathogens. Natural products could be recommended for preventing dental caries, since they may possess fewer side effects in comparison with synthetic antimicrobials. Herein, the mechanisms of oral microbial community development and functional specialization are discussed. We highlight the application of widely explored natural products in the last five years for their ability to inhibit cariogenic microorganisms.
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Affiliation(s)
- Xiuqin Chen
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (X.C.); (E.B.-M.D.); (N.K.)
| | - Eric Banan-Mwine Daliri
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (X.C.); (E.B.-M.D.); (N.K.)
| | - Namhyeon Kim
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (X.C.); (E.B.-M.D.); (N.K.)
| | - Jong-Rae Kim
- Hanmi Natural Nutrition Co., LTD 44-20, Tongil-ro 1888 beon-gil, Munsan, Paju, Gyeonggi 10808, Korea;
| | - Daesang Yoo
- H-FOOD, 108-66, 390 gil, Jingun Oh Nam-Ro, Nam Yang, Ju-Shi, Gyung Gi-Do 12041, Korea;
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea; (X.C.); (E.B.-M.D.); (N.K.)
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DINCER E, KIVANC M. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.05819] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Zhang G, Lu M, Liu R, Tian Y, Vu VH, Li Y, Liu B, Kushmaro A, Li Y, Sun Q. Inhibition of Streptococcus mutans Biofilm Formation and Virulence by Lactobacillus plantarum K41 Isolated From Traditional Sichuan Pickles. Front Microbiol 2020; 11:774. [PMID: 32425911 PMCID: PMC7203412 DOI: 10.3389/fmicb.2020.00774] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 03/31/2020] [Indexed: 02/05/2023] Open
Abstract
Among cariogenic microbes, Streptococcus mutans is considered a major etiological pathogen of dental caries. Lactobacilli strains have been promoted as possible probiotic agents against S. mutans, although the inhibitory effect of Lactobacilli on caries has not yet been properly addressed. The objective of this study was to screen Lactobacillus strains found in traditional Sichuan pickles and to evaluate their antagonistic properties against S. mutans in vitro and in vivo. In the current study, we analyzed 54 Lactobacillus strains isolated from pickles and found that strain L. plantarum K41 showed the highest inhibitory effect on S. mutans growth as well as on the formation of exopolysaccharides (EPS) and biofilm in vitro. Scanning electron microscopy (SEM) and confocal laser scanning microscope (CLSM) revealed the reduction of both EPS and of the network-like structure in S. mutans biofilm when these bacteria were co-cultured with strain L. plantarum K41. Furthermore, when rats were treated with strain L. plantarum K41, there was a significant reduction in the incidence and severity of dental caries. Due to K41's origin in a high salinity environment, it showed a high tolerance to acids and salts. This may give this strain an advantage in harsh oral conditions. Results showed that L. plantarum K41 isolated from traditional Sichuan pickles effectively inhibited S. mutans biofilm formation and thus possesses a potential inhibitory effect on dental caries in vivo.
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Affiliation(s)
- Guojian Zhang
- Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Miao Lu
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, Department of Cariology and Endodonics, West China Hospital of Stomatology, Sichuan University, Chengdu, China
| | - Rongmei Liu
- Key Laboratory of Bio-resources & Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Yuanyuan Tian
- Key Laboratory of Bio-resources & Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Viet Ha Vu
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, Department of Cariology and Endodonics, West China Hospital of Stomatology, Sichuan University, Chengdu, China
| | - Yang Li
- Key Laboratory of Bio-resources & Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Bao Liu
- Key Laboratory of Bio-resources & Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Ariel Kushmaro
- Avram and Stella Goldstein-Goren Department of Biotechnology Engineering, Ben-Gurion University of the Negev, Beersheba, Israel
| | - Yuqing Li
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, Department of Cariology and Endodonics, West China Hospital of Stomatology, Sichuan University, Chengdu, China
| | - Qun Sun
- Department of Food Science and Technology, College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
- Key Laboratory of Bio-resources & Eco-environment of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
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Behera SS, Panda SK. Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Mousavi Khaneghah A, Abhari K, Eş I, Soares MB, Oliveira RB, Hosseini H, Rezaei M, Balthazar CF, Silva R, Cruz AG, Ranadheera CS, Sant’Ana AS. Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.022] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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