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Cited by 219Probiotics and Fermented FoodsInfant Nutrition and HealthReproductive tract infections research

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Probiotics and Its Functionally Valuable Products—A Review

Kanmani, Paulraj, Satish Kumar, R., Yuvaraj, N., Paari, K. A., Pattukumar, V., Arul, Venkatesan·2013·Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408398.2011.553752
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Abstract

During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted several beneficial effects into gastrointestinal tract of host while administered with variety of food system. Lactic acid bacteria (LAB) usually produce antimicrobial substances like bacteriocin which have broad spectrum of antagonist effect against closely related Gram positive and Gram negative pathogens. LAB strains often produce polymeric substances such as exopolysaccharides (EPS) which increase the colonization of probiotic bacteria by cell-cell interactions in gastrointestinal tract. LAB also produces biosurfactant which showed that the wide range of antimicrobial activity against bacterial pathogen as well as its antiadhesive properties reduces the adhesion of pathogens into gastric wall membrane. Furthermore, LAB strains have also been reported for production of antioxidants which are ability to scavenge the free radicals such as superoxide anions and hydroxyl radicals. For this sense, this review article is mainly focused on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and EPS from LAB strains. Moreover, this review discusses about the production and functions of nutritive essential element folate and iron chelating agent such as siderophores from LAB.

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Metadata

Authors
Kanmani, P., Satish Kumar, R., Yuvaraj, N., Paari, K. A., Pattukumar, V., & Arul, V.
Affiliations
Pondicherry University (IN)
ORCID
Venue
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK Limited
Published
2013-01
Volume
53
Issue
6
Pages
641-658
ISSN
  • 1040-8398 (ISSN-L)
  • 1549-7852
DOI
10.1080/10408398.2011.553752
OpenAlex
W2078781178
Cited by
219
References
219
Citations by year
2026: 5 · 2025: 16 · 2024: 11 · 2023: 16 · 2022: 23 · 2021: 21 · 2020: 16 · 2019: 20 · 2018: 20 · 2017: 16 · 2016: 14 · 2015: 20 · 2014: 15 · 2013: 6
FWCI
2.44
Type
journal article
Language
en
Open access
closed
Locations
  • Critical Reviews in Food Science and Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
  • Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords
probiotics, lactic acid bacteria, bacteriocins, exopolysaccharides, biosurfactants, siderophores, folic acid, iron chelation, antimicrobial activity, pathogen adhesion, antioxidant activity, probiotic functional foods, Lactobacillus, Bifidobacterium, Saccharomyces boulardii
MeSH terms
Antioxidants, Bacteriocins, Bifidobacterium, Folic Acid, Food Preservation, Food Preservatives, Humans, Lactobacillus, Polysaccharides, Bacterial, Surface-Active Agents, Siderophores, Probiotics, Gastrointestinal Tract

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