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FAO/WHO. “Report of a Joint FAO/WHO Expert Consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live LAB”. Food and Agriculture Organization of the United Nations World Health Organization. 2001.

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Article

Applications of Probiotics as a Functional Ingredient in Food and Gut Health

1Division of Nutrition and Dietetics, School of Health Sciences, International Medical University, 57000, Kuala Lumpur, Malaysia

2Research Associate, Institute of Life Sciences, 751023 Bhubaneswar, Odisha, India

3Department of Biotechnology, Amity University (AIMT), Noida 201313, Uttar Pradesh, India


Journal of Food and Nutrition Research. 2019, Vol. 7 No. 3, 213-223
DOI: 10.12691/jfnr-7-3-6
Copyright © 2019 Science and Education Publishing

Cite this paper:
Snigdha Misra, Debapriya Mohanty, Swati Mohapatra. Applications of Probiotics as a Functional Ingredient in Food and Gut Health. Journal of Food and Nutrition Research. 2019; 7(3):213-223. doi: 10.12691/jfnr-7-3-6.

Correspondence to: Snigdha  Misra, Division of Nutrition and Dietetics, School of Health Sciences, International Medical University, 57000, Kuala Lumpur, Malaysia. Email: snigdha_misra@imu.edu.my

Abstract

Probiotics are live microbes which serve as excellent functional food ingredients, to improve human health. They provide essential metabolites with dietary and therapeutic characteristics which confers numerous health benefits. They ensure a proper maintenance of the gut health through complex interactions across the gut-brain axis. The probiotics enter into the body through food. Probiotics can exist naturally or be infused in food. Food products containing probiotics are viable modes for a healthy gut. Understanding the mechanism of action of the probiotic strains and their interaction with the gut microflora is absolutely necessary. This review elaborates on the applications of probiotics in food .It also describes the possible mechanism of action and its clinical significance.

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