Microbes in and on our bodies have coevolved with us, with each individual having their own assortment of germs (microbiota). The gut microbiota is the most abundant and well-studied, with bacterial density reaching 1011–1012 cells/g in the distal human colon. The number of bacteria in the human gut is predicted to outweigh somatic cells in the body by an order of magnitude, with the gut microbiota's biomass reaching 1.5 kg. As a result, the gut microbiota can be viewed as a multicellular organ comparable to the liver in size. A healthy person's microbiota will also protect them from harmful organisms that enter the body by drinking or eating polluted water or food. Anti-inflammatory agents, pain-relieving substances, antioxidants, and vitamins, for example, can be produced by members of the gut microbiota to protect and nourish the body. They may also prevent dangerous bacteria from attaching and acting, which can produce toxins that cause chronic disease. Synbiotic bacteria are essentially a human organ because of their intimate and specialised contact with human cells, exchanging nutrients and metabolic wastes.
Title : Overcoming manufacturing challenges in next-generation probiotics: From anaerobic cultivation to clinical-grade formulation
Jason Ryan, Sacco System, Australia
Title : Treating irritable bowel syndrome patients with a balanced multi-strain synbiotic – results from a multi-center, randomized, double-blind, placebo-controlled clinical trial (the ViIBS trial)
Henning Sommermeyer, Calisia University, Poland
Title : Global regulatory trends on the use of probiotics and prebiotics in foods and food supplements
David Pineda Ereno, DPE International Consulting, Belgium
Title : Biochemical profile and nutripotential glimpses of Terminalia arjuna bark extract
Suriyavathana Muthukrishnan, Periyar University, India
Title : A case-cohort study of the outcomes of probiotics on wound healing in a private hospital in Abu Dhabi
Najat Amharar, Burjeel, United Arab Emirates
Title : Potential for prebiotic food supplement production from by-products of dried persimmon (Diospyros kaki)
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey