Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

Divakar Dahiya, Poonam Singh - Nee Nigam

Research output: Contribution to journalReview articlepeer-review

7 Citations (Scopus)
35 Downloads (Pure)

Abstract

Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods or their ingredients when ingested by some consumers. Food reactions and gut inflammation-related problems are increasing worldwide. The primary form of management would be the avoidance of such foods, followed by treatment of their symptoms. Adopting a nutritional–therapeutic approach and establishing practices for the inclusion of functional foods and nutraceuticals in the diet could improve the ecology of gut microbiota and alleviate inflammation in the GIT. For this purpose, specific species of microorganisms characterized as probiotic strains have been studied to produce functional food and fermented beverage products. Commercially sold, such items are labelled as probiotic products, displaying the name/s of strain/s and the viable numbers of them contained in the portion size of the products. The importance of the growth of probiotic functional foods is that they can be consumed as a source of nutrition and their intake helps in the subsistence and recuperation of friendly gut bacteria. Probiotics have been reported for their role in ameliorating the risk of food reactions. Probiotic administration has been implemented for its role as an auxiliary improvement and for the prevention of food sensitivities common among pediatric patients. Probiotic products based on non-dairy substrates have potential as nutraceuticals for lactose intolerant consumers who are allergic to dairy milk products. Therefore, the aim of this article is to review GRAS microbial species characterized as probiotics up to the level of their specific strain’s name and/or number. These have been used to produce nutraceuticals that are sources of beneficial bacteria for easing discomfort and allergic reactions by maintaining an inflammation-free gut.
Original languageEnglish
Article number2979
Pages (from-to)1-15
Number of pages16
JournalNutrients
Volume15
Issue number13
Early online date30 Jun 2023
DOIs
Publication statusPublished online - 30 Jun 2023

Bibliographical note

Funding Information:
The writing of this review did not receive any grant from funding agencies in the public, commercial, or not-for-profit sectors.

Publisher Copyright:
© 2023 by the authors.

Keywords

  • probiotic
  • ;bacteria
  • fermentation
  • synbiotics
  • food
  • Nutrition
  • gut
  • lactose
  • Inflammation
  • plant-derived food
  • bacteria
  • nutrition
  • inflammation
  • synbiotic

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