Probiotics are "live microorganisms that bestow a health benefit on the host when administered in suitable doses." Probiotics have been used safely for generations, but they were only recognised as having commercial benefit in the twentieth century. Food companies, nutritional supplement companies, and specialised probiotic manufacturing companies are expected to dominate the worldwide probiotics market, which is expected to reach a sales value of US$46.55 billion by 2020. "Next-generation probiotics" Are microorganisms that are regarded to be novel functional microbes with beneficial qualities, and the term usually refers to recently isolated bacteria. Organisms that have been developed to be utilised as living medicines to treat, cure, or diagnose disease are known as next generation probiotics (NGP) or live biotherapeutics. They are likely to be registered within a drug regulatory framework, unlike ordinary probiotics. Conventional probiotics are currently used as functional foods or supplements, whereas NGPs are primarily used as medicines, requiring a full range of registration requirements and clinical trials. Next-generation probiotics (NGPs) are one name for these organisms; however, they can also be called live biotherapeutic products (LBPs).
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Title : Probiotics in the prevention and treatment of atherosclerotic cardiovascular disease: Focus on molecular mechanisms
Dipak P Ramji, Cardiff University, United Kingdom
Title : Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Desalegn, Jimma University, Ethiopia
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
Title : Phytochemical analysis and antioxidant activity of Physalis minima
Suriyavathana Muthukrishnan, Periyar University, India
Title : Canned cherries made with lactitol or xilitol: A dietetics and prebiotic alternative to reduce its caloric value
Mariela Maldonado, CONICET-UTN FRM, Argentina