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 : Probiotics in the prevention and treatment of atherosclerotic cardiovascular disease: Focus on molecular mechanisms
Dipak P Ramji, Cardiff University, United Kingdom
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 : Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers
Nurinisa Esenbuga, Ataturk University, Turkey
Title : Canned cherries made with lactitol or xilitol: A dietetics and prebiotic alternative to reduce its caloric value
Mariela Maldonado, CONICET-UTN FRM, Argentina
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