Foods and supplements as probiotic delivery vehicles

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dc.contributor.authorPimentel, Tatiana Colombo
dc.contributor.authorda Costa, Whyara Karoline Almeida
dc.contributor.authorTammy Priscilla Chioda, Delfino [UNESP]
dc.contributor.authorSônia Mariza Luiz, de Oliveira
dc.contributor.authorKatia, Sivieri [UNESP]
dc.contributor.authorMarciane, Magnani
dc.contributor.institutionFederal Institute of Paraná
dc.contributor.institutionFederal University of Paraíba
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionAnhanguera University
dc.date.accessioned2023-07-29T13:25:16Z
dc.date.available2023-07-29T13:25:16Z
dc.date.issued2022-01-01
dc.description.abstractThis chapter aimed to discuss the effect of probiotics (foods and supplements) on human health. Lactiplantibacillus, Limosilactobacillus, Lacticaseibacillus, Ligilactobacillus, and Bifidobacteria are the most common probiotic strains used. Probiotic foods comprised mainly yogurt, fermented milk, and kefir. The advantages of probiotic foods are the lower cost, positive consumer attitude, possible synergistic effects between the ingredients and probiotics, and the high variation potential. Probiotic foods consumption may improve the constipation symptoms, bone health markers, lipid profile, body mass, blood pressure, and postprandial glycemia. On the other hand, supplements can transfer high numbers of viable probiotics into the gastrointestinal tract without considerable loss during processing and storage and have lower difficulties from regulatory administration and legislation standpoint. Probiotic supplements may relieve intestinal disease symptoms, improve depression scores and oral health, and alleviate atopic dermatitis and urogenital disease. Overall, probiotic foods may be recommended for general use and supplements for specific therapeutic applications.en
dc.description.affiliationFederal Institute of Paraná Campus Paranavaí, Paraná
dc.description.affiliationDepartment of Food Engineering Center of Technology Federal University of Paraíba, Paraíba
dc.description.affiliationSão Paulo State University (UNESP) School of Agricultural and Veterinarian Sciences
dc.description.affiliationAnhanguera University
dc.description.affiliationDepartment of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University, São Paulo
dc.description.affiliationUnespSão Paulo State University (UNESP) School of Agricultural and Veterinarian Sciences
dc.description.affiliationUnespDepartment of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University, São Paulo
dc.format.extent115-142
dc.identifierhttp://dx.doi.org/10.1016/B978-0-323-89908-6.00005-4
dc.identifier.citationProbiotics for Human Nutrition in Health and Disease, p. 115-142.
dc.identifier.doi10.1016/B978-0-323-89908-6.00005-4
dc.identifier.scopus2-s2.0-85140250353
dc.identifier.urihttp://hdl.handle.net/11449/247765
dc.language.isoeng
dc.relation.ispartofProbiotics for Human Nutrition in Health and Disease
dc.sourceScopus
dc.subjectBifidobacteria
dc.subjectDairy foods
dc.subjectFood supplements
dc.subjectFunctional food
dc.subjectHealth benefits
dc.subjectLactobacillus
dc.subjectProbiotic
dc.subjectProbiotic carrier
dc.titleFoods and supplements as probiotic delivery vehiclesen
dc.typeCapítulo de livro
unesp.departmentAlimentos e Nutrição - FCFpt

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Araraquara - FCF - Faculdade de Ciências Farmacêuticas