Probiotics for human use

Sanders, M. E.; Merenstein, D.; Merrifield, C. A.; Hutkins, R.

doi:10.1111/nbu.12334

Cited by 278Probiotics and Fermented FoodsGut microbiota and healthInfant Nutrition and Health

Probiotics for human use

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Sanders, M. E., Merenstein, D., Merrifield, C. A., Hutkins, R.·2018·Nutrition Bulletin

DOI 10.1111/nbu.12334

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Abstract

Probiotics have become a popular approach for managing digestive and immune health and are being recommended more frequently as effective therapeutic interventions by medical professionals. Introduced early in the 20th century, the science of probiotics has advanced considerably, especially in the past two decades. Researchers have adopted a consensus definition, begun to understand many of the mechanisms of action, defined characteristics important to probiotic function and have obtained clinical evidence supporting probiotic health benefits and product quality. Nonetheless, a need remains for clear, evidence‐based communications to consumers on the role of probiotics in a healthy diet and to healthcare providers regarding clinical use. However, regulatory frameworks in many countries have restricted progress on this front. There is a need for additional research to further clarify the most effective probiotics for given health outcomes and to identify people most likely to respond to specific probiotic interventions. This review provides current perspective on the probiotic concept, discusses evidence‐based probiotic interventions, considers fermented foods with regard to probiotics and addresses some regulatory challenges facing the probiotic field.

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Shared, core mechanisms for probiotic function are evident, although some mechanisms, including those related to immunomodulation, may be more narrowly distributed.
“Shared, core mechanisms for probiotic function are evident, although some mechanisms may be more narrowly distributed, including those related to immunomodulation [121].”
From International Society of Sports Nutrition Position Stand: Probiotics (2019) · cites this paper as [121]

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Authors: Sanders, M. E., Merenstein, D., Merrifield, C. A., & Hutkins, R.
Affiliations: International Scientific Association for Probiotics and Prebiotics Centennial CO USA
Georgetown University (US)
Imperial College London (GB)
University of Nebraska–Lincoln (US)
Corresponding author: Sanders, M. E.
ORCID: Sanders, M. E.
Merenstein, D.
Hutkins, R.
Venue: Nutrition Bulletin
Publisher: Wiley
Published: 2018-08-10
Volume: 43
Issue: 3
Pages: 212-225
ISSN: 1467-3010 (ISSN-L)
1471-9827
DOI: 10.1111/nbu.12334
OpenAlex: W2885760831
Cited by: 278
References: 90
Citations by year: 2026: 28 · 2025: 38 · 2024: 43 · 2023: 43 · 2022: 33 · 2021: 37 · 2020: 32 · 2019: 21 · 2018: 2 · 2017: 1
FWCI: 21.59
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by-nc
creativecommons.org/licenses/by-nc/4.0/ (vor)
Locations: Nutrition Bulletin (publishedVersion, cc-by-nc)
Spiral (Imperial College London) (submittedVersion, cc-by-nc)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
Keywords: probiotics, probiotic mechanisms of action, health benefits of probiotics, fermented foods, probiotic regulation, gut health, immune health, customer communication

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