In the last few decades, significant progress has been made in both the probiotics and prebiotics fields. While probiotics were once only used to treat infections and sensitivities, they are now being used to treat a wide range of infections and diseases. A wide range of new probiotics and prebiotics are being developed, and their market in nutrition is rapidly expanding. One example is a hereditarily changed life form (i.e., a nonspecific modification of a probiotic strain) that must be generated and rigorously evaluated before being used as part of food, and whose objective is to improve desired capabilities. The research in this sector indicates that the food and wellness industries have a bright future. A slew of scientific research has emerged in recent years that reveal linkages between our gut flora and various disease risk factors and health issues. However, because much of this research is still in its early stages, many people are asking what the future holds for probiotics and prebiotics.
Title : Microencapsulation of lactobacillus plantarum probiotic and evaluation for viability, antimicrobial property and cytotoxic activities of its postbiotic metabolites on mcf-7 breast cancer cell line.
Nkechi Veronica Enwuru, University of Lagos, Nigeria
Title : Benefits of probiotic consumption in early stages of development
Diana Catalina Castro Rodriguez, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Mexico
Title : Importance of packaging selection in probiotic dairy products
Oktay Yerlikaya, Ege University, Turkey
Title : Gut microbiota: An integral part of sustaining human health
Ramesh Kothari, Saurashtra University, India
Title : Technological properties and antibiotic susceptibility (MIC) of isolates from fresh and ripened LIGHVAN cheese
Mohammad Reza Edalatian Dovom, Ferdowsi University of Mashhad, Iran (Islamic Republic of)
Title : Probiotic and prebiotic effect of breast milk on baby nutrition
Asli akpinar, Manisa Celal Bayar Unversity, Turkey