Probiotics are living microorganisms, or dietary components containing living microbes, that have a favourable effect on the host's health when utilised in sufficient amounts. The premise that probiotic microbes are alive is shared by both definitions. Furthermore, probiotics' efficacy and safety should be scientifically established. These microbes get their food from saliva and gingival crevicular fluid, allowing oral ecosystems to thrive. The microbiome in the oral cavity is heavily influenced by the host's overall health and dietary habits. The oral microenvironment is influenced by a wide variety of pH, nutrient availability, shedding and non-shedding surfaces, salivary and crevicular fluids, and other factors. Oral diseases are a critical public health issue, given the scope of the problem. They result in significant loss of productivity due to pain, impairment of function, and decreased quality of life, in addition to a financial burden on the host. Probiotics are gaining popularity as a preventative measure in dental care. Probiotic bacteria have been linked to a growing range of health advantages in recent decades, including the improvement of adaptive immune response.
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