Unveiling the role of functional foods with emphasis on prebiotics and probiotics in human health: A review

Exploring the gut-exercise link: A systematic review of gastrointestinal disorders in physical activity

BACKGROUND

The relationship between exercise and gastrointestinal (GI) health is complex and bidirectional. While moderate exercise generally promotes gut health by enhancing motility, reducing inflammation, and supporting microbial balance, intense or prolonged physical activity may exacerbate GI symptoms, particularly in individuals with pre-existing digestive disorders. A deeper understanding of this interplay is essential for optimizing both exercise performance and GI well-being.

AIM

To synthesize current evidence on exercise-related GI disorders, exploring the prevalence, mechanisms, risk factors, and management strategies associated with exercise-induced GI symptoms.

METHODS

Following PRISMA guidelines, comprehensive searches of databases, including PubMed, Scopus, Web of Science, and EMBASE were conducted. Studies were included if they focused on exercise-induced GI disorders, encompassed randomized controlled trials, cohort studies, case-control studies, and cross-sectional designs, and addressed symptoms across various exercise modalities. Data were extracted and analyzed to identify patterns and implications for clinical and athletic practice.

RESULTS

A total of 231 studies met the inclusion criteria, highlighting both the benefits and risks of exercise on GI health. Regular moderate-intensity exercise, including activities such as walking, cycling, and yoga has been associated with improved GI function in conditions like gastroesophageal reflux disease, irritable bowel syndrome, inflammatory bowel disease, and constipation. These benefits are attributed to enhanced intestinal motility, reduced systemic inflammation, and improved gut barrier integrity. Additionally, exercise plays a role in regulating the gut-brain axis, with practices like yoga and Tai Chi demonstrating particular effectiveness in alleviating functional GI disorders. Conversely, high-intensity or prolonged exercise may contribute to symptoms such as nausea, diarrhea, and abdominal pain due to mechanisms like splanchnic hypoperfusion and increased intestinal permeability. Individual factors, including fitness level, dietary habits, hydration status, and underlying GI conditions, significantly influence the body’s response to exercise.

CONCLUSION

Moderate-intensity exercise is a beneficial and well-tolerated intervention for promoting GI health, whereas high-intensity activities require careful monitoring, particularly in individuals with pre-existing GI disorders. Personalized exercise and dietary strategies are essential for balancing the benefits of physical activity with the risk of GI distress. Further research is needed to explore the long-term effects of exercise on gut microbiota composition and overall digestive health.

The Role of RS Type 2 (High-Amylose Maize Starch) in the Inhibition of Colon Cancer: A Comprehensive Review of Short-Chain Fatty Acid (SCFA) Production and Anticancer Mechanisms

Dietary fiber, especially resistant starch (RS) Type 2 (RS2) found in high-amylose maize starch (HAMS), is vital for gut health and helps prevent colon cancer. In contrast to most nutrients, dietary fiber is not degraded by the intestinal enzymes; it reaches the distal parts of the gut, where it is fermented by the gut microbiota into short-chain fatty acids (SCFAs), such as acetate, propionate, and butyrate. SCFAs energize colonocytes, reduce inflammation, and enhance gut immunity. HAMS is absorbed in the colon, where it ferments to create SCFAs that feed good gut flora and have antiinflammatory and antiproliferative effects. RS2 in HAMS modulates gene signaling, activates tumor-suppressor genes like tumor suppressor protein (p53), exhibits antidiabetic, cholesterol-lowering, and antiinflammatory effects. Incorporation of RS2-rich sources enhances gut barriers, decreases colorectal cancer biomarkers, and counteracts the negative impacts of low-fiber Western diets, making HAMS a promising functional food for chronic disease prevention and health promotion.

Quality Properties of Innovative Goat Milk Kefir Enriched with Date Paste (Phoenix dactylifera L.) and Whey Derived from Goat Cheese Production

The aim of this work was to evaluate the impact of fortifying goat milk kefir with high-value ingredients (3% and 6% date paste, and 25% and 50% goat milk substitution with date-cheese whey), derived from the valorization of date coproducts, on its nutritional (proximate composition and mineral profile), technological (pH, acidity, viscosity, color, sugar and organic acid content), microbiological and sensory properties. Both ingredients enhanced the growth and stability of the kefir starter culture, thereby improving the probiotic potential of date-added kefir and also its nutritious quality (lower fat content and higher protein content). The mineral profile of kefir was improved only when the date paste was added. Date paste could be used as an ingredient in fortified kefir (up to 6%) without altering its flow properties because it was perfectly integrated within the milk matrix. The use of date-cheese whey as a goat milk substitution (>25%) decreased the typical kefir viscosity, inducing an excessive phase separation negatively valued by consumers. Consumers preferred the kefir with 6% date paste mainly due to its higher scores for aroma, flavor, sweetness and acidity.

Probiotics as a Treatment of Chronic Stress Associated Abnormalities

Chronic stress is a widespread problem that significantly affects both physical and mental health, leading to numerous complications such as mood disorders, cognitive impairments, gastrointestinal issues, and chronic diseases. The dysregulation of the hypothalamic pituitary adrenal (HPA) axis and the gut-brain axis underlies several stress related disorders, leading to systemic inflammation, neuroinflammation, dysbiosis, and impaired gut barrier integrity. This review emphasizes the growing significance of probiotics as a potential treatment strategy for addressing chronic stress. Probiotics are living bacteria that provide health benefits when consumed in sufficient quantities, acting via several processes including restoration of gut microbial composition, augmentation of gut barrier integrity, and synthesis bioactive compounds such as neurotransmitters and short-chain fatty acids. These effects lead to reduced systemic and neuroinflammation, enhanced neuroplasticity, and the regulation of stress responsive pathways, including the HPA axis. Moreover, probiotics enhance parasympathetic nervous system activity by modulating vagus signaling. Current review indicates the promise of probiotics in alleviating chronic stress; nonetheless, substantial gaps exist regarding strain specific benefits, appropriate doses, and long-term safety. It is essential to address these constraints by comprehensive, large scale clinical studies and tailored therapies. This review highlights the significance of probiotics as a natural, non-invasive approach to chronic stress management, providing an innovative solution for the worldwide issue of stress related health problems.

Gut Mycobiome: Latest Findings and Current Knowledge Regarding Its Significance in Human Health and Disease

The gut mycobiome, the fungal component of the gut microbiota, plays a crucial role in health and disease. Although fungi represent a small fraction of the gut ecosystem, they influence immune responses, gut homeostasis, and disease progression. The mycobiome's composition varies with age, diet, and host factors, and its imbalance has been linked to conditions such as inflammatory bowel disease (IBD) and metabolic disorders. Advances in sequencing have expanded our understanding of gut fungi, but challenges remain due to methodological limitations and high variability between individuals. Emerging therapeutic strategies, including antifungals, probiotics, fecal microbiota transplantation, and dietary interventions, show promise but require further study. This review highlights recent discoveries on the gut mycobiome, its interactions with bacteria, its role in disease, and potential clinical applications. A deeper understanding of fungal contributions to gut health will help develop targeted microbiome-based therapies.

Sustainable development of a carob-based food with antioxidant and prebiotic functionality via in situ enzymatic and microbial fructo-oligosaccharide production

Fructo-oligosaccharides (FOS) are well-established prebiotics, while polyphenols have recently demonstrated their potential as prebiotics. Carob pulp, with its high intrinsic sucrose content and high levels of polyphenols, shows great potential to be transformed into a prebiotic food. In this study, we investigated the development of a functional food product based on carob pulp, with an emphasis on sustainability. The intrinsic sucrose content of the carob pulp extracts was in situ converted into the prebiotic FOS using two approaches: 1) commercial enzyme complexes, specifically, Viscozyme® L, Pectinex® Ultra SP-L, Catazyme® 25 L, and Novozym® 960; or 2) fermentation with microorganisms, namely Aureobasidium pullulans CCY 27.1.94 and Aspergillus ibericus MUM 03.49. Under optimal conditions, 86 ± 1 g/L of sucrose was extracted from carob pulp using a pulp:water ratio of 1:3 (w/v) at 46.1 °C for 132 min. The enzyme blend Novozym® 960 produced the best results yielding 0.423 ± 0.013 gFOS/ginitial sucrose, with a purity of 29.6 ± 0.3 (w/w) after 45 min of reaction. After enriching the carob pulp extract with sucrose, the yield increased to 0.496 ± 0.005 gFOS/ginitial sucrose. When using A. ibericus a production yield of 0.347 ± 0.003 was achieved in a carob pulp medium, and 0.454 ± 0.003 gFOS/ginitial sucrose in a sucrose-enriched medium. Enrichment with aguamiel, a low-cost substrate supporting a more sustainable process, resulted in a prebiotic yield of 0.422 ± 0.007 gFOS/ginitial sucrose. The carob pulp extract exhibited significant antioxidant activity, with 72.1 ± 0.2 μmol TEq/g DW by the FRAP assay and 5.35 ± 0.05 μg/mL by ABTS, along with high phenolic (8.57 ± 0.04 mg GAEq/g DW) and flavonoid (2.74 ± 0.02 mg CEq/g DW) contents. The treatment with Novozym® 960 enhanced the release of bioactive compounds, further increasing antioxidant activity. Conversely, fungal fermentation transformed or metabolized these phytochemicals, resulting in reduced antioxidant activity. The produced FOS exhibited notable resistance to the harsh conditions of gastro-intestinal digestion, with less than 10 % undergoing hydrolysis. Carob pulp and aguamiel have shown great promise as alternatives to synthetic media for producing functional foods enriched with prebiotic FOS, phenolic acids, and flavonoids. This clean-label, cost-effective process enhances the nutritional value and functionality of the final product, providing prebiotic, antioxidant, anti-inflammatory, and anti-carcinogenic benefits.

Chitosan and its derivatives: A novel approach to gut microbiota modulation and immune system enhancement

Chitosan, a biopolymer derived from the deacetylation of chitin found in crustacean shells and certain fungi, has attracted considerable attention for its promising health benefits, particularly in gut microbiota maintenance and immune system modulation. This review critically examines chitosan's multifaceted role in supporting gut health and enhancing immunity, beginning with a comprehensive overview of its sources, chemical structure, and its dual function as a dietary supplement and biomaterial. Chitosan's prebiotic effects are highlighted, with a focus on its ability to selectively stimulate beneficial gut bacteria, such as Bifidobacteria and Lactobacillus, while enhancing gut barrier integrity and inhibiting the growth of pathogenic microorganisms. The review delves deeply into chitosan's immunomodulatory mechanisms, including its impact on antigen-presenting cells, cytokine profiles, and systemic immune responses. A detailed comparative analysis assesses chitosan's efficacy relative to other prebiotics and immunomodulatory agents, examining challenges related to bioavailability and metabolic activity. Beyond its role in gut health, this review explores chitosan's potential as a dual-action agent that not only supports gut microbiota but also fortifies immune resilience. It introduces emerging research on novel chitosan derivatives, such as chitooligosaccharides, and evaluates their enhanced bioactivity for functional food applications. Special attention is given to sustainability, with an exploration of alternative, plant-based sources of chitosan and their implications for both health and environmental stewardship. Also, the review identifies new research avenues, such as the growing interest in chitosan's role in the gut-brain axis and its potential mental health benefits through microbial interactions. By addressing these innovative areas, the review aims to shift the focus from basic health effects to chitosan's broader impact on public health. The findings encourage further exploration, particularly through human trials, and emphasize chitosan's untapped potential in revolutionizing health and disease management.

Synbiotics effects of d-tagatose and Lactobacillus rhamnosus GG on the inflammation and oxidative stress reaction of Gallus gallus based on the genus of cecal bacteria and their metabolites

BACKGROUNDS

Abuse of feed supplement can cause oxidative stress and inflammatory responses in Gallus gallus. Synbiotics are composed of prebiotics and probiotics and it possess huge application potentials in the treatment of animal diseases.

METHODS

This study examined the effect of d-tagatose on the probiotic properties of L. rhamnosus GG, L. paracasei, and S. lactis so as to screen the best synbiotic combinations. Treat Gallus gallus exhibiting oxidative stress and immune response caused by aflatoxin b1 with optimal synbiotics for 14 days, detect the changes of inflammatory markers and oxidative stress markers of Gallus gallus using qRT-PCR, and identified the intestinal bacteria genera and their metabolites in the cecum of Gallus gallus using gut microbiota and metabolomics analysis.

RESULTS AND CONCLUSION

The results indicated that oxidative stress and immune response factor expressions quantity in Gallus gallus decreased significantly after 14 days of treatment, compared with model group, the low-dose treatment group's SOD1, SOD3, GPX1, GPX2, GSR, H6DP, and HO-1 genes in liver were downregulated by 36.03%, 40.01%, 45.86%, 40.79%, 37.68%, 25.04%, and 29.89%, the IL-1, IL-2, IL-4, IL-6, IgA, IgM, and IgG genes in blood and spleen were downregulated by 26.59%, 34.19%, 21.19%, 28.18%, 35.93%, 12.67%, 21.81 and 35.93%, 22.85%, 21.19%, 28.78%, 35.93%, 15.36%, 29.73%. The intestinal bacteria genera and metabolomics analysis results indicated that the abundance of beneficial bacteria genus was up-regulated, and the proportion of pathogenic bacteria genera decreased. The amount of beneficial metabolites associated with antioxidant and anti-inflammatory effects was upregulated. The synbiotic composed of d-tagatose and L. rhamnosus GG can treat oxidative stress and immune response by altering the structure of intestinal bacteria genera and the production of metabolites.

Probiotics in Poultry: Unlocking Productivity Through Microbiome Modulation and Gut Health

This review explores the role of probiotics in improving productivity and gut health in poultry through microbiome modulation, particularly during early life. Gut health is pivotal to poultry performance, influencing nutrient absorption, immune function, and disease resistance. Early-life interventions target the microbiome to shape long-term health and productivity. Probiotics, live microorganisms providing health benefits, improve gut health through the competitive exclusion of pathogens, immune modulation, antimicrobial compound production, and enhancing gut barrier integrity. Applying probiotics improves growth performance, feed conversion efficiency, body weight gain, and carcass quality by promoting lean muscle growth and reducing fat deposition. For laying hens, probiotics enhance egg production and quality. These benefits are linked to better nutrient utilization, a well-balanced microbiome, and reduced gastrointestinal disorders. However, the efficacy of probiotics depends on strain specificity, dosage, and administration methods. Factors like environmental conditions, storage stability, and interactions with other feed additives also influence their effectiveness. Despite these challenges, advancements in microbiome research and probiotic technologies, such as precision probiotics and synbiotics, provide promising solutions. Future research should focus on optimizing formulations, understanding host-microbiome interactions, and leveraging new technologies for targeted microbiome management.

Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health

This review paper delves into the role of probiotics and food bioactives in influencing gut health and overall well-being, within the context of probiotics and food bioactives, emphasizing their roles in modulating inflammation, gut microbiota, and metabolic health. Probiotics are defined as live microorganisms that confer health benefits to the host, primarily through their impact on the gut microbiome; a complex community of microorganisms crucial for maintaining health. The review aims to elucidate how probiotics, incorporated into both traditional and modern food systems, can enhance gut health and address metabolic disorders. It examines the types of probiotics present in various foods and their mechanisms of action, including their effects on immune function and metabolic health. By exploring the links between probiotics and health outcomes such as digestive health, immune support, and mental health, the review identifies specific conditions where probiotics show significant promise. Hurldes such as inconsistencies in research findings, variability in probiotic strains, and dosages are addressed. The paper also suggests future research directions, including the potential for personalized probiotic interventions. The review concludes by summarizing key findings and emphasizing the critical role of probiotics in food systems for promoting overall health and mitigating metabolic diseases.

A comprehensive review of probiotics and human health-current prospective and applications

The beneficial properties of probiotics have always been a point of interest. Probiotics play a major role in maintaining the health of Gastrointestinal Tract (GIT), a healthy digestive system is responsible for modulating all other functions of the body. The effectiveness of probiotics can be enhanced by formulating them with prebiotics the formulation thus formed is referred to as synbiotics. It not only improves the viability and stability of probiotic cells, but also inhibits the growth of pathogenic strains. Lactobacillus and Bifidobacterium spp. are most commonly used as probiotics. The other microbial spp. that can be used as probiotics are Bacillus, Streptococcus, Enterococcus, and Saccharomyces. Probiotics can be used for the treatment of diabetes, obesity, inflammatory, cardiovascular, respiratory, Central nervous system disease (CNS) and digestive disorders. It is also essential to encapsulate live microorganisms that promote intestinal health. Encapsulation of probiotics safeguards them against risks during production, storage, and gastrointestinal transit. Heat, pressure, and oxidation eradicate probiotics and their protective qualities. Encapsulation of probiotics prolongs their viability, facilitates regulated release, reduces processing losses, and enables application in functional food products. Probiotics as microspheres produced through spray drying or coacervation. This technique regulates the release of gut probiotics and provides stress resistance. Natural encapsulating materials including sodium alginate, calcium chloride, gel beads and polysaccharide promoting safeguards in probiotics during the digestive process. However, several methods including, spray drying where liquid is atomized within a heated air chamber to evaporate moisture and produce dry particles that improves the efficacy and stability of probiotics. Additionally, encapsulating probiotics with prebiotics or vitamins enhance their efficacy. Probiotics enhance immune system efficacy by augmenting the generation of antibodies and immunological cells. It combats illnesses and enhances immunity. Recent studies indicate that probiotics may assist in the regulation of weight and blood glucose levels and influence metabolism and insulin sensitivity. Emerging research indicates that the "gut-brain axis" connects mental and gastrointestinal health. Probiotics may alleviate anxiety and depression via influencing neurotransmitter synthesis and inflammation. Investigations are underway about the dermatological advantages of probiotics that forecasting the onsite delivery of probiotics, encapsulation is an effective technique and requires more consideration from researchers. This review focuses on the applications of probiotics, prebiotics and synbiotics in the prevention and treatment of human health.

Advances in bio-polymer coatings for probiotic microencapsulation: chitosan and beyond for enhanced stability and controlled release

This review paper analyzes recent advancements in bio-polymer coatings for probiotic microencapsulation, with a particular emphasis on chitosan and its synergistic combinations with other materials. Probiotic microencapsulation is essential for protecting probiotics from environmental stresses, enhancing their stability, and ensuring effective delivery to the gut. The review begins with an overview of probiotic microencapsulation, highlighting its significance in safeguarding probiotics through processing, storage, and gastrointestinal transit. Advances in chitosan-based encapsulation are explored, including the integration of chitosan with other bio-polymers such as alginate, gelatin, and pectin, as well as the application of nanotechnology and innovative encapsulation techniques like spray drying and layer-by-layer assembly. Detailed mechanistic insights are integrated, illustrating how chitosan influences gut microbiota by promoting beneficial bacteria and suppressing pathogens, thus enhancing its role as a prebiotic or synbiotic. Furthermore, the review delves into chitosan's immunomodulatory effects, particularly in the context of inflammatory bowel disease (IBD) and autoimmune diseases, describing the immune signaling pathways influenced by chitosan and linking gut microbiota changes to improvements in systemic immunity. Recent clinical trials and human studies assessing the efficacy of chitosan-coated probiotics are presented, alongside a discussion of practical applications and a comparison of in vitro and in vivo findings to highlight real-world relevance. The sustainability of chitosan sources and their environmental impact are addressed, along with the novel concept of chitosan's role in the gut-brain axis. Finally, the review emphasizes future research needs, including the development of personalized probiotic therapies and the exploration of novel bio-polymers and encapsulation techniques.

The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures

Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance and have great potential for application in meat and meat products. This comprehensive review addresses the main characteristics of LABs, their nutritional, functional, and technological benefits, and especially their importance not only as starter cultures. LABs produce several metabolites during their fermentation process, which include bioactive compounds, such as peptides with antimicrobial, antidiabetic, antihypertensive, and immunomodulatory properties. These metabolites present several benefits as health promoters but are also important from a technological point of view. For example, bacteriocins, organic acids, and other compounds are of great importance, whether from a sensory or product quality or a safety point of view. With the production of GABA, exopolysaccharides, antioxidants, and vitamins are beneficial metabolites that influence safety, technological processes, and even health-promoting consumer benefits. Despite the benefits, this review also highlights that some LABs may present virulence properties, requiring critical evaluation for using specific strains in food formulations. Overall, this review hopes to contribute to the scientific literature by increasing knowledge of the various benefits of LABs in meat and meat products.

Effects of passion fruit peel (Passiflora edulis) pectin and red yeast (Sporodiobolus pararoseus) cells on growth, immunity, intestinal morphology, gene expression, and gut microbiota in Nile tilapia (Oreochromis niloticus)

This study explores the effects of dietary supplementation with passion fruit peel pectin (Passiflora edulis) and red yeast cell walls (Sporidiobolus pararoseus) on growth performance, immunity, intestinal morphology, gene expression, and gut microbiota of Nile tilapia (Oreochromis niloticus). Nile tilapia with an initial body weight of approximately 15 ± 0.06 g were fed four isonitrogenous (29.09-29.94%), isolipidic (3.01-4.28%), and isoenergetic (4119-4214 Cal/g) diets containing 0 g kg-1 pectin or red yeast cell walls (T1 - Control), 10 g kg-1 pectin (T2), 10 g kg-1 red yeast (T3), and a combination of 10 g kg-1 pectin and 10 g kg-1 red yeast (T4) for 8 weeks. Growth rates and immune responses were assessed at 4 and 8 weeks, while histology, relative immune and antioxidant gene expression, and gut microbiota analysis were conducted after 8 weeks of feeding. The results showed that the combined supplementation (T4) significantly enhanced growth performance metrics, including final weight, weight gain, specific growth rate, and feed conversion ratio, particularly by week 8, compared to T1, T2, and T3 (P < 0.05). Immunological assessments revealed increased lysozyme and peroxidase activities in both skin mucus and serum, with the T4 group showing the most pronounced improvements. Additionally, antioxidant and immune-related gene expression, including glutathione peroxidase (GPX), glutathione reductase (GSR), and interleukin-1 (IL1), were upregulated in the gut, while intestinal morphology exhibited improved villus height and width. Gut microbiota analysis indicated increased alpha and beta diversity, with a notable rise in beneficial phyla such as Actinobacteriota and Firmicutes in the supplemented groups. These findings suggest that the combined use of pectin and red yeast cell walls as prebiotics in aquaculture can enhance the health and growth of Nile tilapia, offering a promising alternative to traditional practices. Further research is needed to determine optimal dosages for maximizing these benefits.

How Do Socio-Demographic Factors, Health Status, and Knowledge Influence the Acceptability of Probiotics Products in Hong Kong?

In recent years, due to growing interest in gut health, the potential benefits of probiotics on the gut have received much attention. Probiotics, now readily available in both dietary supplements and a variety of foods, have become a focal point of consumer health choices. This study aims to explore the impact of consumer-related factors, including socio-demographic profiles, health status, and probiotics knowledge, on the acceptance of probiotics products in Hong Kong. A total of 385 participants engaged in a survey, providing data for an in-depth analysis of how these factors influence attitudes toward probiotics. Findings revealed a general confidence in the safety of probiotics products among respondents; however, there was a noticeable gap in probiotics understanding. The study highlighted a correlation between probiotics knowledge and specific socio-demographic attributes, with higher educational attainment positively linked to greater probiotics awareness. Furthermore, the research indicated that women exhibit higher health consciousness and a greater propensity for probiotics consumption compared to men. Consequently, promoting enhanced probiotics education and fostering increased health awareness are crucial steps to prevent the misuse of probiotics and optimize health outcomes.