Journal ArticleDOI
Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review
Amin Mousavi Khaneghah,Khadijeh Abhari,Ismail Eş,Mariana B. Soares,Rodrigo B.A. Oliveira,Rodrigo B.A. Oliveira,Hedayat Hosseini,Mohammad Rezaei,Mohammad Rezaei,Celso F. Balthazar,Ramon Silva,Adriano G. Cruz,C. Senaka Ranadheera,Anderson S. Sant'Ana +13 more
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TLDR
An overview considering the interactions between probiotics and pathogens in hosts as well as in foods is provided to gain insights regarding relevant properties to be used in further developments of probiotic-based food products.Abstract:
Background Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to their interactions within the GIT. However, no comprehensive review regarding the involved mechanisms in inhibiting foodborne pathogens in foods by probiotics, besides their interaction is available. Scope and approach The current article provides an overview considering the interactions between probiotics and pathogens in hosts as well as in foods aiming to gain insights regarding relevant properties to be used in further developments of probiotic-based food products. Key findings and conclusions The interaction between probiotics and pathogens in foods and in the hosts and different mechanism of probiotics in control of enteric pathogens colonization were reviewed in the current study. While the mechanisms of action correlated with probiotic strains in the GIT are diverse and well-studied, their interactions with pathogens in foods is overlooked. Revealing how probiotic strains interact with foodborne pathogens in foods is of key relevance in a contemporary context that demand the development of more robust formulations. Although several mechanisms such as production of substances such as organic acids, bacteriocins, and hydrogen peroxide have been suggested regarding probiotics actions in food matrices, still substantial challenges exist concerning the molecular mode of their antimicrobial action. Additionally, it is required to comprehend the appreciate dose, species, and a combination of probiotics in controlling the pathogens.read more
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Probiotic: conceptualization from a new approach
TL;DR: Three main classes of probiotic are proposed including ‘true probiotic’ (TP) referring to viable and active probiotic cell, ‘pseudo-probiotic” (PP) referringto viable and inactive cell, in the forms of vegetative or spore (PPV or PPS) and ‘ghost probiotic ‘ (GP) referringTo provide mentioned comprehensive approach and terminology for all aspects of probiotics benefits.
Journal ArticleDOI
Postbiotics produced by lactic acid bacteria: The next frontier in food safety.
Mehran Moradi,Seyedeh Alaleh Kousheh,Hadi Almasi,Arash Alizadeh,Jonas T. Guimarães,Nurten Yılmaz,Anita Lotfi +6 more
TL;DR: The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed, and the current uses in the reduction and biodegradation of some food safety-related chemical contaminants were considered.
Journal ArticleDOI
Antiviral effects of probiotic metabolites on COVID-19.
Firoz Anwar,Hisham N. Altayb,Fahad A. Al-Abbasi,Abdulrahman L. Al-Malki,Mohammad Amjad Kamal,Vikas Kumar +5 more
TL;DR: Multi-way options either by blocking RBD on S proteins or interaction of S protein with ACE2 receptor proteins or inhibiting RdRp to counter any effect of COVID-19 by Plantaricin molecules are presented, paving a way that can be useful in the treatment of CO VID-19 until some better option will be available.
Journal ArticleDOI
Effectiveness of probiotics, prebiotics, and prebiotic-like components in common functional foods
Mengfei Peng,Zajeba Tabashsum,Mary G. Anderson,Andy Truong,Ashley Houser,Joselyn Padilla,Ahlam Akmel,Jacob Bhatti,Shaik O. Rahaman,Debabrata Biswas +9 more
TL;DR: This review aims to emphasize the major contents of probiotics, prebiotics, and prebiotic-like components commonly found in consumable functional foods, and presents an overview of direct and indirect benefits they provide on human health.
Journal ArticleDOI
Probiotics and COVID-19: is there any link?
Amal Akour,Amal Akour +1 more
TL;DR: The aim of this paper is to provide indirect evidence about the utility of probiotics in combating COVID‐19 or its associated symptoms, through the review of its antiviral and anti‐inflammatory properties in vitro, animal models, and human trials.
References
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Foodborne Illness Acquired in the United States—Major Pathogens
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TL;DR: Each year, 31 pathogens caused 9.4 million episodes of foodborne illness, resulting in 55,961 hospitalizations and 1,351 deaths in the United States.
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TL;DR: This Review examines how features of quorum sensing signal–response systems combine to control collective behaviours in Gram-negative bacteria and the implications for host–microbial associations and antibacterial therapy.
Journal ArticleDOI
Dysbiosis of the gut microbiota in disease
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