The gut microbiome has gotten a lot of attention in the last decade, and there's been a lot of interest in probiotics and prebiotics as a way to modify the gut microbiota. Given the relevance of these approaches for public health, it's important to review the facts and evidence that support their clinical application and use. At birth, the human gut is largely vaccinated. As feeding and eating patterns mature, microbial diversity grows. The microbiota of children aged 3–5 years mimics that of adults. The gut microbiota could be at the root of many diseases, and modulating it could lead to novel and more effective treatments. So, what exactly do probiotics and prebiotics do? Both therapies, in general, aim to boost the number of beneficial microorganisms and the products of their development and metabolism in the host. Regardless of these unanswered questions, probiotics continue to attract a lot of interest from health professionals, and consumers view probiotics accessible in various formats on the market as a fresh ray of hope for managing their health care and well-being.
Title : Probiotics in the prevention and treatment of atherosclerotic cardiovascular disease: Focus on molecular mechanisms
Dipak P Ramji, Cardiff University, United Kingdom
Title : Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers
Nurinisa Esenbuga, Ataturk University, Turkey
Title : Phytochemical analysis and antioxidant activity of Physalis minima
Suriyavathana Muthukrishnan, Periyar University, India
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
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
Title : Canned cherries made with lactitol or xilitol: A dietetics and prebiotic alternative to reduce its caloric value
Mariela Maldonado, CONICET-UTN FRM, Argentina