Probiotics and their fermented food products are beneficial for health

Parvez, S.; Malik, K.A.; Ah Kang, S.; Kim, H.-Y.

doi:10.1111/j.1365-2672.2006.02963.x

Cited by 1,435Probiotics and Fermented FoodsReproductive tract infections researchGut microbiota and health

Probiotics and their fermented food products are beneficial for health

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Parvez, S., Malik, K.A., Ah Kang, S., Kim, H.-Y.·2006·Journal of Applied Microbiology

DOI 10.1111/j.1365-2672.2006.02963.x

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Abstract

Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health; (ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and (iv) reducing risk of certain cancers. The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial compounds, competing for pathogen binding and receptor sites as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase. Selection criteria, efficacy, food and supplement sources and safety issues around probiotics are reviewed. Recent scientific investigation has supported the important role of probiotics as a part of a healthy diet for human as well as for animals and may be an avenue to provide a safe, cost effective, and 'natural' approach that adds a barrier against microbial infection. This paper presents a review of probiotics in health maintenance and disease prevention.

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Authors: Parvez, S., Malik, K. A., Ah Kang, S., & Kim, H.-Y.
Affiliations: Kyung Hee University (KR)
Pakistan Atomic Energy Commission (PK)
Corresponding author: Kim, H.-Y.
ORCID: Parvez, S.
Venue: Journal of Applied Microbiology
Publisher: Oxford University Press (OUP)
Published: 2006-06
Volume: 100
Issue: 6
Pages: 1171-1185
ISSN: 1364-5072 (ISSN-L)
1365-2672
DOI: 10.1111/j.1365-2672.2006.02963.x
OpenAlex: W2106629036
Cited by: 1,435
References: 142
Citations by year: 2026: 18 · 2025: 47 · 2024: 76 · 2023: 74 · 2022: 96 · 2021: 89 · 2020: 114 · 2019: 108 · 2018: 92 · 2017: 97 · 2016: 72 · 2015: 93 · 2014: 79 · 2013: 75 · 2012: 79
FWCI: 5.36
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 3379 d)
Locations: Journal of Applied Microbiology (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Keywords: probiotics, lactic acid bacteria, fermented dairy products, yogurt, fermented milk, gut health, immune enhancement, lactose intolerance, allergy prevention, cancer risk reduction, antimicrobial agents, probiotic safety, probiotic efficacy, probiotic selection criteria, probiotic supplements, disease prevention
MeSH terms: Animals, Digestive System Physiological Phenomena, Gastrointestinal Diseases, Gastrointestinal Neoplasms, Humans, Immune System, Nutritional Physiological Phenomena, Yogurt, Probiotics, Food, Organic

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Probiotics and their fermented food products are beneficial for health

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