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Textbook Ebook Probiotics For Human Nutrition in Health and Disease 1St Edition Evandro Leite de Souza All Chapter PDF
Textbook Ebook Probiotics For Human Nutrition in Health and Disease 1St Edition Evandro Leite de Souza All Chapter PDF
Edited by
Vincenzina Fusco
Institute of Sciences of Food Production, National Research Council of Italy (CNR-ISPA), Bari, Italy
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ISBN: 978-0-323-89908-6
I 3.1
3.2
Introduction 45
Labels of probiotic foods and supplements
General aspects of probiotics and implications of incompliance 46
3.3 Characterization and authenticity of
probiotics: From culture-dependent methods
1. Probiotics: Concepts, evolution to multi-omic approaches 47
and applications 3.4 Up-to-date studies assessing the authenticity
Karoliny Brito Sampaio, Vincenzina Fusco, José Luiz de Brito Alves, of probiotic foods and supplements 54
Evandro Leite de Souza 3.5 Conclusion 63
References 64
1.1 History and concepts 3
1.2 Safety aspects, physiological, and 4. Indigenous probiotic microorganisms in
technological characteristics 7 fermented foods
1.3 Evolution of probiotic applications in
Vincenzina Fusco, Daniele Chieffi, Nabil Benomar,
foods 15 Hikmate Abriouel
1.4 Final remarks 18
References 18 4.1 Introduction 75
4.2 Fermented milk and dairy products 76
2. Legislation of probiotic foods and 4.3 Indigenous probiotics isolated from non-dairy
supplements fermented foods 88
Daniele Chieffi, Francesca Fanelli, Vincenzina Fusco
4.4 Conclusion 101
References 102
2.1 Introduction 25
2.2 Legislation in Europe 26 5. Foods and supplements as probiotic
2.3 Legislation in America 28 delivery vehicles
2.4 Legislation in Asia Pacific 33 Tatiana Colombo Pimentel, Whyara Karoline Almeida da Costa,
2.5 Australia 39 Tammy Priscilla Chioda Delfino, Sônia Mariza Luiz de Oliveira,
Katia Sivieri, Marciane Magnani
2.6 Conclusion 39
Authors’ note 40
5.1 Introduction 115
References 40
5.2 Changes in the nomenclature of the genus
Lactobacillus and consequences for the
industry 127
v
vi CONTENTS
5.3 Factors influencing the probiotic delivery by 9. Interplay between probiotics and
food or supplements 129 prebiotics for human nutrition and health
5.4 Evidence from human intervention trials the
Glenise Bierhalz Voss, Daniela Machado, Joana Cristina Barbosa,
probiotic delivery by food or Débora A. Campos, Ana Maria Gomes, Manuela Pintado
supplements 136
5.5 Conclusion 138 9.1 Introduction 231
References 138 9.2 Synbiotic emergent association between
probiotics and prebiotics 243
6. Technology aspects of probiotic 9.3 Conclusion and future perspectives 248
production and live biotherapeutics Acknowledgments 248
Lucía Cassani, Esteban Gerbino, Andrea Gómez-Zavaglia References 248
6.1 Probiotics and health 143 10. Evidence on the risks and safety of
6.2 Challenges of probiotics production 146 probiotics for humans
6.3 Technological strategies for probiotics Claudio De Simone, Massimiliano Marazzato
production 147
6.4 Probiotics in biotherapeutics 156 10.1 Introduction 255
6.5 Industrial perspectives of probiotic 10.2 The conformity of the product according to
production 161 current rules and regulations 255
6.6 Conclusions 163 10.3 The manufacturers’ and distributors’
References 163 claims 256
10.4 The scientific evidence 258
7. Probiotics and bioactive metabolite 10.5 Conclusions 260
production References 262
II
Nisha Chaudhary, Priya Dangi, Vandana Chaudhary, Vandana
Sablania, Aastha Dewan, Shourabh Joshi, Saleem Siddqui,
Ajar Nath Yadav
Probiotics in human nutrition
7.1 Introduction 171
7.2 Defining the gut microbiome 172
7.3 Probiotic bioactive metabolites and their 11. Probiotics in pregnancy and lactation
mechanism of action 174 Primož Treven, Andreja Čanžek Majhenič, Diana Paveljšek,
Bojana Bogovič Matijašić
7.4 Food supplementation with probiotic
microflora 183
11.1 Introduction 267
7.5 Challenges in the industrial production of
11.2 Vaginal microbiota and vaginal
probiotics products 188
infections 268
7.6 Conclusions 189
11.3 Bacterial vaginosis in pregnancy 270
References 189
11.4 Premature rupture of membrane and preterm
labor 274
8. Probiotics and human gut microbiota 11.5 Colonization with Group B
modulation Streptococcus 275
Laura I. Sinisterra-Loaiza, Alexandre Lamas, Jose Manuel Miranda, 11.6 Allergies 277
Alberto Cepeda, Alejandra Cardelle-Cobas 11.7 Gastrointestinal disorders 280
11.8 Obesity and metabolic disorders 283
8.1 Intestinal microbiota and its functions 199 11.9 Human milk microbiota and lactational
8.2 Fermented foods and the beginning of mastitis 288
probiotics 203 11.10 Mental health 290
8.3 Probiotic mechanisms of action 206 11.11 Conclusions 292
8.4 Conclusions 221 References 292
References 221
CONTENTS vii
Hikmate Abriouel Department of Health Sci- Nacional de Mar del Plata (UNMdP), Mar del
ences, University of Jaén, Spain Plata, Argentina
Milena Evangelista Almeida Universidade Joice da Silva Castro Department of Nutrition
Estadual de Santa Cruz, Departamento de Ciên- and Health, Federal University of Viçosa, Viçosa,
cias Biológicas, Itabuna, Brazil Minas Gerais, Brazil
Joana Cristina Barbosa Universidade Católica Alberto Cepeda Laboratorio de Higiene, Inspec-
Portuguesa, CBQF - Centro de Biotecnologia e ción y Control de Alimentos, Departamento de
Química Fina – Laboratório Associado, Porto, Química Analitica Nutricion y Bromatologia,
Portugal Facultade de Veterinaria, Campus de Lugo, Uni-
Nabil Benomar Department of Health Sciences, versidade de Santiago de Compostela
University of Jaén, Spain Nisha Chaudhary Department of Food Science
Andressa Ladeira Bernardes Graduate Program and Technology, College of Agriculture, Nagaur
in Nutrition Science. Department of Nutrition Agriculture University, Jodhpur, Rajasthan,
and Health, Universidade Federal de Viçosa, India
Viçosa, Minas Gerais, Brazil Vandana Chaudhary Department of Dairy Tech-
Josefina Bressan Graduate Program in Nutrition nology, Lala Lajpat Rai University of Veterinary
Science. Department of Nutrition and Health, and Animal Sciences, Hisar, Haryana, India
Universidade Federal de Viçosa, Viçosa, Minas Daniele Chieffi Institute of Sciences of Food Pro-
Gerais, Brazil duction, National Research Council of Italy
Guillermo Álvarez Calatayud Paediatric Gas- (CNR-ISPA), Bari, Italy
troenterology and Nutrition Unit, University José Patrocínio Ribeiro Cruz Neto Department of
Hospital Gregorio Marañón, Madrid, Spain Nutrition, Health Sciences Center, Federal Uni-
Kátia Rau de Almeida Callou Department of versity of Paraiba, João Pessoa, Paraíba, Brazil
Nutrition, Health Sciences Center, Federal Uni- Whyara Karoline Almeida da Costa Department
versity of Paraiba, João Pessoa, Paraíba, Brazil of Food Engineering, Center of Technology,
Débora A. Campos Universidade Católica Portu- Federal University of Paraíba, João Pessoa,
guesa, CBQF - Centro de Biotecnologia e Química Paraíba, Brazil
Fina – Laboratório Associado, Porto, Portugal Priya Dangi Department of Food Technology
Alejandra Cardelle-Cobas Laboratorio de and Food and Nutrition, Institute of Home Eco-
Higiene, Inspección y Control de Alimentos, nomics, University of Delhi, New Delhi, India
Departamento de Química Analitica Nutricion y Alda Cássia Alves da Silva Graduate Program in
Bromatologia, Facultade de Veterinaria, Campus Pharmacology, Federal University of Piauí,
de Lugo, Universidade de Santiago de Teresina-PI, Brazil
Compostela
Moisés Tolentino Bento da Silva Graduate
Lucía Cassani Instituto de Investigaciones en
Program in Food and Nutrition, Graduate
Ciencia y Tecnología de Materiales (INTEMA-
Program in Pharmacology, Laboratory of Exer-
CONICET), Mar del Plata, Argentina; Departa-
cise and Gastrointestinal Tract – Department of
mento de Ingeniería Química y en
Physical Education, Federal University of Piauí,
Alimentos - Facultad de Ingeniería, Universidad
Teresina-PI, Brazil
xi
xii Contributors
José Luiz de Brito Alves Department of Nutri- Aline Corado Gomes School of Nutrition, Federal
tion, Health Sciences Center, Federal University University of Goiás, Goiânia, GO, Brazil
of Paraíba, João Pessoa, Paraíba, Brazil Andrea Gómez-Zavaglia Center for Research and
Mariana de Moura e Dias Graduate Program in Development in Food Cryotechnology (CIDCA,
Nutrition Science. Department of Nutrition and CCT-CONICET La Plata), La Plata, Argentina
Health, Universidade Federal de Viçosa, Viçosa, Hadeel Hassan The Hospital for Sick Children
Minas Gerais, Brazil and University of Toronto, Haematology and
Maria Elieidy Gomes de Oliveira Federal Uni- Oncology department, Faculty of Medicine,
versity of Paraiba, Department of Nutrition, João Toronto, Canada
Pessoa, Brazil Christian Hoffmann Food Research Center,
Evandro Leite de Souza Department of Nutri- Department of Food Sciences and Experimental
tion, Health Sciences Center, Federal University Nutrition, School of Pharmaceutical Sciences,
of Paraíba, João Pessoa, Paraíba, Brazil University of São Paulo, São Paulo, SP, Brazil
Eliana Carla Gomes de Souza Department of Shourabh Joshi Department of Plant Biotechnol-
Nutrition and Health, Federal University of ogy, College of Agriculture, Nagaur, Agriculture
Viçosa, Viçosa, Minas Gerais, Brazil University, Jodhpur, Rajasthan, India
Carolina Araújo dos Santos Department of Katia Sivieri Anhanguera University, São Paulo,
Nutrition and Health, Federal University of Brazil; Department of Food and Nutrition, School
Viçosa, Viçosa, Minas Gerais, Brazil of Pharmaceutical Sciences, São Paulo State Uni-
Bruna Cristina dos Santos Cruz Graduate versity, Araraquara, São Paulo, Brazil
Program in Nutrition Science. Department of Diego Cabral Lacerda Department of Nutrition,
Nutrition and Health, Universidade Federal de Health Sciences Center, Federal University of
Viçosa, Viçosa, Minas Gerais, Brazil Paraíba, João Pessoa, Paraíba, Brazil
Claudio De Simone Retired professor of Infec- Alexandre Lamas Laboratorio de Higiene,
tious Diseases at the University of l’Aquila, Inspección y Control de Alimentos, Departa-
l’Aquila, Italy; Board member and member of mento de Química Analitica Nutricion y Broma-
ExeGi Pharma LLC, USA tologia, Facultade de Veterinaria, Campus
Naiara Naiana Dejani Department of Physiol- de Lugo, Universidade de Santiago de
ogy and Pathology, Health Sciences Center, Compostela
Federal University of Paraiba, João Pessoa, Brazil Laís Monteiro Rodrigues Loureiro Department
Aastha Dewan Department of Food Technology, of Food and Nutrition, Faculty of Nutrition,
Guru Jambheshwar University of Science and Federal University of Mato Grosso, Cuiabá, Mato
Technology, Hisar, Haryana, India Grosso, Brazil
Francesca Fanelli Institute of Sciences of Food Daniela Machado Universidade Católica Portu-
Production, National Research Council of Italy guesa, CBQF - Centro de Biotecnologia e Química
(CNR-ISPA), Bari, Italy Fina – Laboratório Associado, Porto, Portugal
Vincenzina Fusco Institute of Sciences of Food Andreja Čanžek Majhenič University of Lju-
Production, National Research Council of Italy bljana, Biotechnical faculty, Department of
(CNR-ISPA), Bari, Italy Animal Science, Institute of Dairy Science and
Probiotics, Domzale, Slovenia
Esteban Gerbino Center for Research and Devel-
opment in Food Cryotechnology (CIDCA, CCT- Massimiliano Marazzato Independent researcher
CONICET La Plata), La Plata, Argentina from Italy
Ana Maria Gomes Universidade Católica Portu- Marciane Magnani Department of Food Engi-
guesa, CBQF - Centro de Biotecnologia e Química neering, Center of Technology, Federal Univer-
Fina – Laboratório Associado, Porto, Portugal sity of Paraíba, João Pessoa, Paraíba, Brazil
Contributors xiii
Christian Boggio Marzet Paediatric Gastroenter- Maria do Carmo Gouveia Peluzio Graduate
ologist. Paediatric Gastroenterology and Nutri- Program in Nutrition Science. Department of
tion Section, Hospital Gral, de Agudos “Dr. I. Nutrition and Health, Universidade Federal de
Pirovano”, Buenos Aires, Argentina Viçosa, Viçosa, Minas Gerais, Brazil
Bojana Bogovič Matijašić University of Lju- Irislene Costa Pereira Graduate Program in Food
bljana, Biotechnical faculty, Department of and Nutrition, , Federal University of Piauí, Tere-
Animal Science, Institute of Dairy Science and sina-PI, Brazil
Probiotics, Domzale, Slovenia Mariana de Fátima Albuquerque Pereira Grad-
Ana Clara Correia Melgaço Faculdade Madre uate Program in Nutrition Science. Department
Thais, Brazil of Nutrition and Health, Universidade Federal
Jukka Meurman University of Helsinki and Hel- de Viçosa, Viçosa, Minas Gerais, Brazil
sinki University Hospital, Department of Oral Wallace Felipe Blohem Pessoa Universidade
and Maxillofacial Diseases, Helsinki, Finland Federal da Paraíba, Department of Physiology
Fermin I. Milagro Department of Nutrition, and Pathology, João Pessoa, Brazil
Food Science and Physiology, Center for Nutri- Tatiana Colombo Pimentel Federal Institute of
tion Research, Faculty of Pharmacy and Nutri- Paraná, Campus Paranavaí, Paranavai, Paraná,
tion, University of Navarra, Pamplona, Spain; Brazil
Navarra Institute for Health Research, Pam- Manuela Pintado Universidade Católica Portu-
plona, Spain; Centro de Investigación Biomédica guesa, CBQF - Centro de Biotecnologia e Química
en Red, Fisiopatología de la Obesidad y Fina – Laboratório Associado, Porto, Portugal
Nutrición, Carlos III Health Institute, Madrid,
Andréia Queiroz Ribeiro Department of Nutri-
Spain
tion and Health, Federal University of Viçosa,
Jose Manuel Miranda Laboratorio de Higiene, Viçosa, Minas Gerais, Brazil
Inspección y Control de Alimentos, Departa-
Carla Cristina Romano Universidade Estadual
mento de Química Analitica Nutricion y Broma-
de Santa Cruz, Departamento de Ciências
tologia, Facultade de Veterinaria, Campus de
Biológicas, Itabuna, Brazil
Lugo, Universidade de Santiago de Compostela
Carla de Oliveira Barbosa Rosa Graduate
Isabel Moreno-Indias Unidad de Gestión
Program in Nutrition Science. Department of
Clínica de Endocrinología y Nutrición, Labora-
Nutrition and Health, Universidade Federal de
torio del Instituto de Investigación Biomédica
Viçosa, Viçosa, Minas Gerais, Brazil
de Málaga (IBIMA), Hospital Universitario
Virgen de la Victoria de Málaga, Universidad de Vandana Sablania Department of Food Technol-
Málaga, Málaga, Spain; CIBER de Fisiopa- ogy and Food and Nutrition, Institute of Home
tología de la Obesidad y la Nutrición Economics, University of Delhi, New Delhi, India
(CIBEROBN), Instituto de Salud Carlos III, Karoliny Brito Sampaio Department of Nutri-
Madrid, Spain tion, Health Sciences Center, Federal University
João Felipe Mota School of Nutrition, Federal of Paraíba, João Pessoa, Paraíba, Brazil
University of Goiás, Goiânia, GO, Brazil Thalis Ferreira Santos Universidade Federal do
Luciana Caroline Paulino do Nascimento Depart- Oeste do Pará, Brazil
ment of Nutrition, Health Sciences Center, Juliana Soares Severo Graduate Program in
Federal University of Paraíba, João Pessoa, Food and Nutrition, , Federal University of Piauí,
Paraíba, Brazil Teresina-PI, Brazil
Diana Paveljšek University of Ljubljana, Bio- Saleem Siddqui School of Agricultural and Food
technical faculty, Department of Animal Science, Sciences, Sharda University, Greater Noida,
Institute of Dairy Science and Probiotics, Uttar Pradesh, India
Domzale, Slovenia
xiv Contributors
xv
Preface
There has been increasing evidence that development, and application evolution
probiotic consumption can exert important of probiotics and their role in the preven-
activity for human health in different age tion and treatment of human metabolic dis-
groups linked to the ability of these microor- orders and illnesses. Key issues related to
ganisms to affect positively the host metab- “General aspects of probiotics,” “Probiot-
olism, physiology, nutrition, and immune ics in human nutrition,” and “Probiotics in
functions. Several probiotic strains have human health promotion and disease treat-
been considered safe and commercially ment” are described and discussed in three
available for human use through delivery by sections comprising 25 chapters constructed
foods, beverages, and supplements. There is regarding the most significant knowledge,
encouraging available clinical evidence that mechanistic bases, uses, clinical perceptions,
distinct probiotic strains are effective in the case studies, and perspectives about probi-
management and prevention of a variety of otics for humans considering possibilities
metabolic disorders and illnesses in humans, and limitations in the light of the appropri-
characterizing probiotics as promising inno- ate available reference materials. Authors
vative therapeutic options for their preven- are highly qualified researchers with vast
tion and treatment. However, current gaps experience in the field who summarized in
to optimize the use of probiotics for human each chapter a massive quantity of informa-
nutrition and health include the understand- tion citing a source from literature, in addi-
ing of the mechanisms by which probiotics tion to presenting and interpreting critically
can affect different physiological functions the most significant evidence applying their
and optimum dose, frequency, and duration own practical experience from investigations
of treatment for distinct probiotic strains. with probiotics. This book is a valuable and
The book “Probiotics for human nutrition comprehensive resource for academics, stu-
in health and diseases” provides a compre- dents, consultants, medical professionals,
hensive resource of information about the industry professionals, and other interested
traditional and emerging health concepts, in this subject.
xvii
S E C T I O N I