HYBRID EVENT: You can participate in person at Singapore or Virtually from your home or work.
3rd Edition of International Conference on Probiotics and Prebiotics
March 27-29, 2025
PROBIOTICS 2025
Will be updated soon......
Will be updated soon......
Title : Probiotics in the prevention and treatment of atherosclerotic cardiovascular disease: Focus on molecular mechanisms
Dipak P Ramji, Cardiff University, United Kingdom
Atherosclerosis, an inflammatory disorder of the vasculature and the underlying cause of myocardial infarction and cerebrovascular accidents, is responsible for more global deaths than any other disease. Although reduction in morbidity and mortality from atherosclerosis and its c [....] » Read More
Title : Phytochemical analysis and antioxidant activity of Physalis minima
Suriyavathana Muthukrishnan, Periyar University, India
Global practice of traditional herbal medicine, hundreds of plant-based bioactive compounds are employed in treating various human diseases. Widely acknowledged for their efficacy, these bioactive compounds continue to contribute to effective treatments and advancements in medica [....] » Read More
Title : Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers
Nurinisa Esenbuga, Ataturk University, Turkey
The aim of this study was to determine the effect of probiotics on the color characteristics of carcasses and dissected products in broiler chickens. For this purpose, Ross-308 male chicks were fed with probiotic-supplemented diets containing Saccharomyces cerevisiae at levels of [....] » Read More
Title : Scale up for manufacturing next generation probiotics: Process development strategies and processes to fast track products into the market
Jason Ryan, Sacco System, Australia
Next Generation Probiotics, such as Akkermansia muciniphila, Faecalibacterium prausnitzii, Christensenella minuta and Veillonella, are a new market for the probiotics in many innovative markets. As most of the next generation probiotics are obligate anaerobes the existing system [....] » Read More
Title : Saccharomyces Cerevisiae BT-1: A versatile probiotic with potential applications in gastrointestinal health
Pamela Jha, NMIMS, India
Saccharomyces cerevisiae BT-1, a unique probiotic and biotherapeutic yeast, has garnered significant attention due to its remarkable resilience to gastric acidity and antibiotics. Showing antibiotic susceptibility to antibacterial agents. Unlike many other probiotics, BT-1 does n [....] » Read More
Title : Effect of synbiotics supplementation on body weight, BMI, Fasting blood glucose, HOMA-IR and microbiome profiles in individulas with obesity-induced insulin resistance
Agussalim Bukhari, Hasanuddin University, Indonesia
Background: Obesity-induced insulin resistance (OIR) is a major public health concern associated with increased risk of type 2 diabetes, cardiovascular disease, and other metabolic disorders. Synbiotics, a combination of probiotics and prebiotics, have gained [....] » Read More
Title : Beneficial effects of probiotic supplementation (Lactobacillus Plantarum Dad-13) on Body Weight, Liver Function, and Liver Histopathological Features in Non-Alcoholic Fatty Liver Disease (NAFLD) Model Sprague-Dawley Rats Disease (NAFLD) Model Sprague-Dawley Rats
Agussalim Bukhari, Hasanuddin University, Indonesia
Background: Non-alcoholic fatty liver disease (NAFLD) is a growing global health concern, characterized by the accumulation of excess fat in the liver. The human microbiome, the vast community of microorganisms living in our bodies, plays a crucial role in various physiolog [....] » Read More
Title : Bacillus subtilis natto: A next-generation probiotic with positive implications in immunological, metabolic, and neurological health
Roberto Ricardo Grau, National University of Rosario, Argentina
Spore-forming probiotic bacteria offer interesting properties as they have an intrinsic high shelf stability, and when consumed, they are able to survive to the harsh conditions imposed during the transit thorough the host gastrointestinal (GI) tract. One of these probiotic is Ba [....] » Read More
Title : Canned cherries made with lactitol or xilitol: A dietetics and prebiotic alternative to reduce its caloric value
Mariela Maldonado, CONICET-UTN FRM, Argentina
Polyalcohols are commonly utilized in the food industry as nutritional sweeteners due to their syrupy appearance when dissolved in water and their prebiotic properties. Our studies examined various formulations of maraschino cherries made with lactitol and xylitol that were found [....] » Read More
Title : Probiotics strains of Bifidobacterium bifidum and Lactobacillus for cholesterol removal is related to bile salt hydrolase activity
Shoukat Parvez, The University of Faisalabad, Pakistan
To determine the validity of the hypothesis of assimilation and/or precipitation of cholesterol three different strains of Bifidobacterium bifidum (B. bifidum) NRRL 1976,1917, KCCM 12096 and their co-culturing were undertaken in TPY medium containing oxgall or taurochol [....] » Read More
Title : Dietary guidelines and meal planning for the diabetic patient during ramadan
Hanaa A Sohawon Soreefan, Private Practice, Mauritius
According to the NCD Survey 2021, in Mauritius 20% of the 1.3 million people suffers from Type 2 diabetes. This represents at least one diabetic or pre-diabetic person in every Mauritian household. The aim of this study is to raise awareness among diabetic patients on how to plan [....] » Read More
Title : Quantitative analysis of the diffusion process of a natural dye within a prebiotic-sweetened food matrix
Juan Ignacio Gonzalez Pacheco, National Technological University, Argentina
This study investigates the application of polyalcohols, particularly xylitol, in enhancing the formulation of maraschino cherries by exploring its role as a nutritional sweetener and prebiotic additive. Our research involved sensory evaluation through tasting panels to determine [....] » Read More
Title : The association between dietary pattern and plasma Short-Chain Fatty Acids (SCFA) level, level of gut permeability (zo-1),level of glp-1, and Homa-ir in Kajang and Makassar population
Andi Faradilah, Universitas Islam Negeri Alauddin, Indonesia
Background: Ultra processed have been linked to metabolic disease however study on ultra processed food and its relationship with metabolic hormones are scarce. In this study, we seek Kajang ethnic who lives isolated and still defending their natural diet and compared with [....] » Read More
Title : Pharmacological properties and water and olive oil soluble products of fullerene C60
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey
Fullerene (C60) is a spherical carbon molecule which has a unique cage structure. The bio-activity of C60 derivatives demonstrates their potential for medical applications. C60 is rapidly absorbed by tissues and excreted via the urinary tract and enterons, showing low toxicity in [....] » Read More
Title : Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Desalegn Amenu Delesa, Jimma University, Ethiopia
Probiotics are live microorganisms that effectively combat foodborne pathogens, promoting intestinal health when consumed in sufficient amounts. This study evaluated the probiotic potential and safety analysis of lactic acid bacteria from Ethiopian traditional fermented foods and [....] » Read More
Title : Comprehensive evaluation of probiotics in topical applications through standardized in-vitro methodologies
Rachana B Urs, Cymbiotics Biopharma Private Limited, India
Probiotics are being rapidly established as the next frontier in skin health, promising to provide the same revolutionary effects to the skin as they do for the gut. While research into the gut microbiome is widely recognized, a growing amount of research and studies indicating [....] » Read More
Title : Fermented finger millet (GPU28 variety) and Saccharomyces cerevisiae BT1: A potent synbiotic
Purva Tawde, NMIMS, India
This study investigates the extraction and quantification of short-chain fatty acids (SCFAs) produced during the fermentation of millet using indigenous probiotic organisms. SCFAs, including acetate, propionate, and butyrate, are significant metabolites linked to various health b [....] » Read More
Title : Comparison of effect of different starter cultures on fermentation properties of cow curd in Sri Lanka
M J Damsara, University of Peradeniya, Sri Lanka
Curd is an extensively consumed traditional fermented dairy product in Sri Lanka. The repeated usage of defined starter culture in commercial curd production leads to a constant host for bacteriophage proliferation. These bacteriophages cause the low rate of lactic acid productio [....] » Read More