Probiotics for Human Nutrition in Health and Disease

1st Edition - June 15, 2022
Editors: Evandro Leite de Souza, José Luiz de Brito Alves, Vincenzina Fusco
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 9 9 0 8 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 9 9 1 6 - 1

Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and applicati… Read more

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Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses. Key issues related to the general aspects of probiotics, probiotics in human nutrition, and probiotics in human health promotion and disease treatment are described and discussed. Sections discuss general features of probiotics, such as relationships with prebiotics, probiotics in human nutrition, including pregnancy, lactation, in children, and in the elderly, and the role of probiotics in human health and disease treatment.

This book provides the most significant knowledge, mechanistic bases, uses, clinical perceptions, case studies and perspectives about probiotics for humans, considering possibilities and limitations in light of the appropriate available reference materials. Written by highly qualified researchers and edited by a team of experts, each chapter summarizes the latest available information on probiotics in human health and critically interprets the most significant evidence by applying the author’s own practical experience from investigations with probiotics.

Cover Image
Title Page
Copyright
Table of Contents
Contributors
About the editors
Preface
Section I General aspects of probiotics
Chapter 1 Probiotics: Concepts, evolution, and applications
1.1 History and concepts
1.2 Safety aspects, physiological, and technological characteristics
1.3 Evolution of probiotic applications in foods
1.4 Final remarks
References
Chapter 2 Legislation of probiotic foods and supplements
2.1 Introduction
2.2 Legislation in Europe
2.3 Legislation in America
2.4 Legislation in Asia Pacific
2.5 Australia
2.6 Conclusion
Authors’ note
References
Chapter 3 Authenticity of probiotic foods and supplements: Up-to-date situation and methods to assess it
3.1 Introduction
3.2 Labels of probiotic foods and supplements and implications of incompliance
3.3 Characterization and authenticity of probiotics: From culture-dependent methods to multi-omic approaches
3.4 Up-to-date studies assessing the authenticity of probiotic foods and supplements
3.5 Conclusion
References
Chapter 4 Indigenous probiotic microorganisms in fermented foods
4.1 Introduction
4.2 Fermented milk and dairy products
4.3 Indigenous probiotics isolated from non-dairy fermented foods
4.4 Conclusion
References
Chapter 5 Foods and supplements as probiotic delivery vehicles
5.1 Introduction
5.2 Changes in the nomenclature of the genus Lactobacillus and consequences for the industry
5.3 Factors influencing the probiotic delivery by food or supplements
5.4 Evidence from human intervention trials the probiotic delivery by food or supplements
5.5 Conclusion
References
Chapter 6 Technology aspects of probiotic production and live biotherapeutics
6.1 Probiotics and health
6.2 Challenges of probiotics production
6.3 Technological strategies for probiotics production
6.4 Probiotics in biotherapeutics
6.5 Industrial perspectives of probiotic production
6.6 Conclusions
References
Chapter 7 Probiotics and bioactive metabolite production
7.1 Introduction
7.2 Defining the gut microbiome
7.3 Probiotic bioactive metabolites and their mechanism of action
7.4 Food supplementation with probiotic microflora
7.5 Challenges in the industrial production of probiotics products
7.6 Conclusions
References
Chapter 8 Probiotics and human gut microbiota modulation
8.1 Intestinal microbiota and its functions
8.2 Fermented foods and the beginning of probiotics
8.3 Probiotic mechanisms of action
8.4 Conclusions
References
Chapter 9 Interplay between probiotics and prebiotics for human nutrition and health
9.1 Introduction
9.2 Synbiotic emergent association between probiotics and prebiotics
9.3 Conclusion and future perspectives
Acknowledgments
References
Chapter 10 Evidence on the risks and safety of probiotics for humans
10.1 Introduction
10.2 The conformity of the product according to current rules and regulations
10.3 The manufacturers’ and distributors’ claims
10.4 The scientific evidence
10.5 Conclusions
References
Section II Probiotics in human nutrition
Chapter 11 Probiotics in pregnancy and lactation
11.1 Introduction
11.2 Vaginal microbiota and vaginal infections
11.3 Bacterial vaginosis in pregnancy
11.4 Premature rupture of membrane and preterm labor
11.5 Colonization with Group B Streptococcus
11.6 Allergies
11.7 Gastrointestinal disorders
11.8 Obesity and metabolic disorders
11.9 Human milk microbiota and lactational mastitis
11.10 Mental health
11.11 Conclusions
References
Chapter 12 Probiotics in Pediatrics
12.1 Introduction
12.2 Probiotics in newborns and infants
12.3 Digestive pathology
12.4 Non-digestive pathology
12.5 Conclusions
Abbreviations
References
Chapter 13 Probiotics in old age
13.1 Introduction
13.2 Age-related changes in microbiota
13.3 The role of probiotics and their indication in old age: What is being prescribed?
13.4 Constipation
13.5 Diarrhea
13.6 Other gastrointestinal diseases
13.7 Immunity markers
13.8 Cold and other infections
13.9 Bone health
13.10 Alzheimer’s disease
13.11 Parkinson’s disease
13.12 Other psychiatric disorders
13.13 Conclusions
References
Chapter 14 Probiotics in sports and physical exercise
14.1 Introduction
14.2 Morphofunctional considerations of the gastrointestinal tract
14.3 Gastrointestinal tract and exercise
14.4 Microbiota, chronic diseases, and exercise
14.5 Gut microbiota changes in athletes
14.6 Exercise, dysbiosis, and intestinal permeability
14.7 Nutritional strategies for athletes
14.8 Supplementation with probiotics for athletes
14.9 Final considerations
References
Chapter 15 Probiotics and gut-brain axis modulation
15.1 Introduction
15.2 Overview of the enteric nervous system
15.3 Microbial colonization of the gastrointestinal tract
15.4 Influence of microbiota on the development of the enteric nervous system and central nervous system
15.5 Use of probiotics as therapeutics in gut-brain axis modulation
15.6 Probiotics and neurologic diseases
15.6 Conclusion
References
Section III Probiotics in human health promotion and disease treatment
Chapter 16 Probiotics for oral health and disease treatment
16.1 Introduction
16.2 Probiotics in caries management
16.3 Periodontal diseases and probiotics
16.4 Probiotics and candidiasis
16.5 Unsolved issues
16.6 Conclusion
References
Chapter 17 Probiotics for gastrointestinal health and disease treatment
17.1 Introduction
17.2 Probiotics for treatment of upper gastrointestinal tract diseases
17.3 Probiotics for treatment of lower gastrointestinal tract diseases
17.4 Conclusions
References
Chapter 18 Probiotics in gastrointestinal surgery
18.1 Introduction
18.2 Changes in microbiota induced by surgical stress
18.3 Therapeutic peptides with a probiotic or synthetic origin
18.4 Probiotics in gastrointestinal tract surgeries
18.5 Specific surgeries
Conclusions
References
Chapter 19 Probiotics for obesity and metabolic syndrome prevention and treatment
19.1 Introduction
19.2 Gut microbiota and its relationship with obesity and metabolic syndrome
19.3 Metabolic endotoxemia and insulin resistance
19.4 Adipose tissue and lipid profile
19.5 Conclusions and perspectives
Abbreviations
References
Chapter 20 Probiotics for diabetes mellitus: prevention and treatment
20.1 Introduction
20.2 General mechanisms of action of probiotics in diabetes
20.3 Examples of results of the probiotics use in diabetes
20.4 Gestational diabetes
20.5 Other specific types of diabetes
20.6 Probiotics as adjuvants in pharmacological treatments
20.7 Probiotics as adjuvants in lifestyle treatments
20.8 Next-generation probiotics
20.9 Discussion
20.10 Conclusions
References
Chapter 21 Probiotic for dyslipidemia prevention and treatment
21.1 Introduction
21.2 Evidence of probiotic therapy on dyslipidemias in children and adolescents
21.3 Evidence of probiotic therapy on dyslipidemia in pregnant women
21.4 Evidence of probiotic therapy on prevention and treatment of dyslipidemias
21.5 Evidence of probiotic therapy on elderly
21.6 Conclusion
References
Chapter 22 Probiotics for urinary tract disease prevention and treatment
22.1 Urinary tract infections and related microorganisms
22.2 Probiotics in the treatment and prevention of bacterial diseases of the urinary tract
22.3 Clinical trials applied to the use of probiotics in bacterial urinary infections
22.4 Probiotic in the treatment and prevention of fungal diseases of the urinary tract
22.5 Conclusions
References
Chapter 23 The role of probiotics in people with cancer
23.1 Introduction
23.2 The role of probiotics in cancer prevention and therapy
23.3 Gastrointestinal symptoms and infection
23.4 Mucositis
23.5 Evidence
23.6 Safety of probiotics
23.7 The use of probiotics in children diagnosed with cancer
23.8 Other considerations
23.9 Conclusion
References
Chapter 24 Probiotics for immune disease prevention and treatment
24.1 Introduction
24.2 Microbiota formation and immune system structuring
24.3 Interaction between immune cells and probiotics
24.4 Interaction between MAMP and probiotics
24.5 Probiotics and the modulation of inflammatory cytokines
24.6 Autoimmune diseases and probiotics
24.7 Conclusion
References
Chapter 25 Probiotics for liver disease prevention and treatment
25.1 Introduction
25.2 Probiotics for treatment of NAFL
25.3 Probiotics in the treatment of NASH
25.4 Probiotics in the treatment of cirrhosis
25.5 Probiotics in the treatment of hepatocellular carcinoma
25.6 Probiotics in the treatment of hepatic encephalopathy
25.7 Conclusions
References
Index

Evandro Leite de Souza

Evandro L. de Souza, PhD is an Associate Professor in Department of Nutrition, Health Science Center, Federal University of Paraiba, João Pessoa, Paraíba, Brazil. He is also Head Researcher, Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraiba. His research expertise deals with food microbiology, focusing on characterization of new probiotics and prebiotic ingredients and their potential application in foods, beverages and supplements (healthcare biotechnology), as well as on effects of bioactive compounds on physiological functions, pathogenicity and resistance/tolerance of food-related microorganisms. He has published over 200 manuscripts in peer-reviewed journals and book chapters with focus on development and applications of probiotics, prebiotics and other bioactive components/compounds in foods and beverages and their potential health promoting properties.

Affiliations and expertise

Associate Professor, Department of Nutrition, Health Science Center, Federal University of Paraiba, João Pessoa, Paraíba, Brazil; Head Researcher, Laboratory of Food Microbiology, Department of Nutrition, Health Science Center, Federal University of Paraiba, Brazil

José Luiz de Brito Alves

José Luiz de Brito Alves, PhD is an Adjunct professor at the Department of Nutrition of the Federal University of Paraiba in Brazil since 2016. Professor de Brito Alves received his master degree in nutrition science and his PhD in neuroscience at the Federal University of Pernambuco (Brazil). During his PhD, held a sandwich doctorate, for one year, at the CarMeN Laboratory (Cardio-Metabolism, Diabetes, and Nutrition), in Université Lyon 1, France. Applying a translational approach, professor de Brito Alves’s research expertise is on probiotic therapy and gut microbiota modulation in the treatment and/or prevention of cardiovascular and metabolic disorders. ResearcherID: R-7175-2017. Orcid ID: 0000-0003-4696-3809.

Affiliations and expertise

Adjunct Professor, Department of Nutrition, Health Science Center, Federal University of Paraiba, João Pessoa, Paraíba, Brazil

Vincenzina Fusco

Vincenzina Fusco, PhD is a senior researcher at the Institute of Sciences of Food Production of the National Research Council (CNR-ISPA) of Italy in Bari since 2007, after receiving her magna cum laude master degree in Sciences of Food Productions and her PhD in Sciences and Technologies of Agri-Food Productions, and her Italian Official License for the profession of Food Technologist at the University of Naples Federico II. Dr. Fusco’s research expertise is on food microbiology, mainly dealing with the isolation, molecular and technological characterization of indigenous probiotic lactic acid bacteria for their use as starter or adjunct in (probiotic) fermented milk and dairy products as well as the quantitative detection, genetic, genomic and phenotypic characterization of probiotic, technological, alterative, and foodborne pathogenic bacteria in foods. Scopus Author ID: 8639175700. Orcid ID: 0000-0002-5608-7657

Affiliations and expertise

Researcher, Institute of Sciences of Food Production of the National Research Council (CNR-ISPA), Italy