Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Divakar Dahiya; Poonam Singh Nigam

doi:10.3390/fermentation8070303

journal article Open Access Jun 27, 2022

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Divakar Dahiya Poonam Singh Nigam

Fermentation Vol. 8 No. 7 pp. 303 · MDPI AG

View at Publisher Save 10.3390/fermentation8070303

Abstract

Biological, social, and psychological practices greatly affect the dietary intake of people; as a result, health-related complexities occur. Functional food and supplements have become popular due to their nutraceutical benefits, which make different choices of fermented food and beverages available to people. This review describes the characteristics of probiotics, prebiotics, post- and paraprobiotics, and their role in nutrition and in the sustainability of health. Currently, several synbiotic supplements have attracted consumers in the nutraceutical market to offer a number of health benefits, which are complementary mixtures of selected characterized probiotic cultures and prebiotic substrates. Traditional fermented foods consumed in different cultures are different than probiotics and symbiotic preparations, though these could be considered potential biotics in nutrition. Fermented foods are part of a staple diet in several countries and are cost-effective due to their preparation using seasonal raw materials available from local agriculture practices. Intake of all biotics discussed in this article is intended to improve the population of beneficial microbiota in the gut, which has proved important for the microbiome–gut–brain axis, influencing the activity of vagus nerve.

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Details

Published: Jun 27, 2022
Vol/Issue: 8(7)
Pages: 303
License: View

Authors

D

Divakar Dahiya

Wexham Park Hospital, Wexham Street, Slough SL2 4HL, UK

P

Poonam Singh Nigam

Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK

Cite This Article

Divakar Dahiya, Poonam Singh Nigam (2022). Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis. Fermentation, 8(7), 303. https://doi.org/10.3390/fermentation8070303

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

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