The gut microbiome is an important component of the gastrointestinal tract (GIT), which possesses the largest and most susceptible surface with excellent characteristics for observing foods, nutrients, and environmental factors, as well as distinguishing commensals from invading pathogens. In the context of health and sickness, it is generally understood that the gut has a close relationship with the central nervous system (CNS). Normal brain processes and emotional behaviours require a healthy stomach with a diversified microbiome. Furthermore, the CNS is in charge of the majority of GI physiology. The intricate and bidirectional molecular relationship between the gut/microbiome and the CNS ensures gut homeostasis and correct digestion. Probiotics are live microorganisms that, when consumed in sufficient proportions, provide health advantages. The microbiota/gut-and-brain axis is a developing and widely acknowledged notion that links changes in the bidirectional interaction between the GIT and CNS with the pathophysiology of gastrointestinal and neurological illnesses.
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