Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, and next-generation challenges

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-06-20 DOI:10.1007/s10068-024-01630-z

Muneera Anwer, Ming Q. Wei

{"title":"Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, and next-generation challenges","authors":"Muneera Anwer, Ming Q. Wei","doi":"10.1007/s10068-024-01630-z","DOIUrl":null,"url":null,"abstract":"<div><p>Functional foods have become an essential element of the diet in developed nations, due to their health benefits and nutritive values. Such food products are only called functional if they, “In addition to basic nutrition, have valuable effects on one or multiple functions of the human body, thereby enhancing general and physical conditions and/or reducing the risk of disease progression”. Functional foods are currently one of the most extensively researched areas in the food and nutrition sciences. They are fortified and improved food products. Presently, probiotics are regarded as the most significant and commonly used functional food product. Diverse probiotic food products and supplements are used according to the evidence that supports their strength, functionality, and recommended dosage. This review provides an overview of the current functional food market, with a particular focus on probiotic microorganisms as pivotal functional ingredients. It offers insights into current research endeavors and outlines potential future directions in the field.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2081 - 2095"},"PeriodicalIF":2.4000,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01630-z.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01630-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Functional foods have become an essential element of the diet in developed nations, due to their health benefits and nutritive values. Such food products are only called functional if they, “In addition to basic nutrition, have valuable effects on one or multiple functions of the human body, thereby enhancing general and physical conditions and/or reducing the risk of disease progression”. Functional foods are currently one of the most extensively researched areas in the food and nutrition sciences. They are fortified and improved food products. Presently, probiotics are regarded as the most significant and commonly used functional food product. Diverse probiotic food products and supplements are used according to the evidence that supports their strength, functionality, and recommended dosage. This review provides an overview of the current functional food market, with a particular focus on probiotic microorganisms as pivotal functional ingredients. It offers insights into current research endeavors and outlines potential future directions in the field.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

在功能食品中利用益生菌菌株的力量：营养、治疗和下一代挑战

在发达国家，功能食品因其对健康的益处和营养价值已成为膳食的基本要素。只有 "除基本营养外，还对人体的一种或多种功能有重要影响，从而改善一般状况和身体状况，和/或减少疾病恶化的风险 "的食品才被称为功能食品。功能食品是目前食品和营养科学领域研究最为广泛的领域之一。它们是经过强化和改良的食品。目前，益生菌被认为是最重要、最常用的功能食品。各种益生菌食品和补充剂都是根据支持其强度、功能和推荐剂量的证据来使用的。本综述概述了当前的功能食品市场，尤其关注作为关键功能成分的益生微生物。它深入探讨了当前的研究工作，并概述了该领域未来的潜在发展方向。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.