Probiotics, Prebiotics, and Synbiotics : Bioactive Foods in Health Promotion

__Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion__ reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. Front Cover......Page 1 Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion......Page 4 Copyright......Page 5 Contents......Page 6 Contributors......Page 20 Probiotics and Chronic Diseases......Page 26 Acknowledgments......Page 28 Biographies......Page 30 Part I: Prebiotics in Health Promotion......Page 32 1 Introduction......Page 34 3 Use of Prebiotics......Page 35 3.1 Use of Prebiotic as Medical Purposes......Page 37 3.3 Prebiotics and Resistance to Gastrointestinal Infections......Page 38 4 Evaluation of Prebiotic......Page 39 4.4 Safety......Page 40 5 Probiotics Used in Food......Page 41 6 Synbiotic......Page 42 7 Safety Aspect of Probiotics......Page 43 7.5.2 Toxin Production and Virulence Factors......Page 44 8.2 Animal Models......Page 45 9.1 European Union......Page 46 9.1.1 Organization and Content of the Application......Page 47 9.2 The United States......Page 48 10.1 Taxonomic Status of Candidate Organisms for QPS Assessment......Page 50 11 Conclusion......Page 51 References......Page 52 1 Introduction......Page 56 2.2 The Ruminant Gut Microbiota......Page 57 2.3 Microbial Stimulation of Regulatory Immune Mechanisms......Page 58 3.1 Prebiotic Substances......Page 59 4.1 Probiotic Species and Blends......Page 60 4.2.2 Probiotic Effects on Growth and Performance......Page 61 4.2.5 Probiotics and Gastrointestinal Diseases......Page 62 4.2.7 Probiotics and Environmentally Induced Stress......Page 63 5 Discussion and Conclusions......Page 64 References......Page 65 2 Prebiotic Ingredients......Page 68 6 The Role of Fructans in Plants......Page 69 9 Structural and Rheological Aspects......Page 70 12 Oligofructose......Page 71 14 Sensory Aspects......Page 72 15 Prebiotics in Dairy Products......Page 73 References......Page 74 2 Galacto-Oligosaccharides (GOS) and Fructo-Oligosaccharides (FOS) in Dairy Products......Page 78 3 Enzymatic Synthesis of GOS......Page 79 5 GOS Formation in Milk with ß -Galactosidase from B. circulans......Page 81 6 GOS Formation in Milk with ß -Galactosidase from K. lactis......Page 82 7 Effect of Temperature on GOS Formation in Milk......Page 85 References......Page 86 2 Intestinal Microbiota in Breast-Fed Infants......Page 90 4 Antimicrobial Activities in Human Milk......Page 91 6 HMO Structures and Properties......Page 92 7 Structure-Function Relationships of HMOs......Page 93 8 Bifidobacterial Strategies of HMO Consumption......Page 94 9 Human Milk Glycoproteins and Glycolipids......Page 96 11 Bifidobacteria and Health Benefits to the Infant......Page 97 13 Conclusions......Page 98 References......Page 99 2 Human Gut Microbiota: Complexities, Diversities, Functionalities......Page 106 3 Gut Microbiota Balance in the Triangle of Nutrition, Health, and Disease......Page 107 6 Probiotics: Foundation and Definition......Page 108 7 Health Benefits of Probiotics......Page 109 8 Probiotics’ Effects on Intestinal Microbiota and Environment......Page 111 9 Prebiotics......Page 112 References......Page 113 1 Introduction......Page 118 3 Breast Milk and Defense Against Infections and Allergic Manifestations......Page 119 5 Human Milk Oligosaccharides......Page 121 6 Prebiotics in Infant Formulas......Page 123 9 Conclusions......Page 127 References......Page 128 2 Development and Physiology of the Gastrointestinal Ecosystem......Page 132 3.1 Definition......Page 135 4 Human Milk Oligosaccharides......Page 136 5.2 Nonmilk Oligosaccharides......Page 137 5.3 Mechanisms of Action......Page 138 6.1 Definition......Page 139 6.2 Characteristics......Page 140 6.3 Mechanisms of Action......Page 141 6.4 Side Effects......Page 142 8.1 Nonmilk Oligosaccharides and Prebiotic Effects of Breast Milk......Page 143 8.3 Nonmilk Oligosaccharides and Other Effects......Page 144 10 Acute Diarrhea......Page 145 10.2 Necrotizing Enterocolitis......Page 146 10.3 Allergy......Page 147 11.1 Constipation......Page 148 11.2 Inflammatory Bowel Disease......Page 149 11.5 Lactose Intolerance......Page 150 11.7 Urinary Tract Infections......Page 151 11.9 Prebiotics and Probiotics in Infant Formulas......Page 152 References......Page 153 2 Galacto-Oligosaccharides ( GOS): Chemical Synthesis vs. Biocatalysis......Page 166 4.2 Hydrolysis vs. Transgalactosylation During Lactose Hydrolysis by ß -Galactosidases......Page 167 4.3.3 Enzyme Source......Page 169 4.3.5 Other Factors ( pH and Inhibitors)......Page 171 4.4 Degree of Polymerization and Glycosidic Linkages in GOS Mixtures......Page 172 5.1 Whole Cell Biocatalysts......Page 173 5.3 Recombinant ß -Galactosidases......Page 174 6.1 Immobilization of ß -Galactosidases......Page 176 6.1.1.2 Carrier Binding......Page 177 6.1.1.3 Inclusion......Page 178 6.3 Reaction Medium Engineering......Page 179 References......Page 180 1 Introduction......Page 186 2 Physical Chemistry of the Preservation of Lactic Acid Bacteria and Probiotics......Page 187 3 Use of Prebiotics as Protectants of Starters......Page 188 4 Prebiotics as Probiotic Protectants in Food Matrices......Page 190 References......Page 191 2 Introduction......Page 196 4 Chemical Structures of Agave Fructans......Page 197 5.2 Acquired Immunity......Page 199 6 Mechanism of Prebiotics......Page 200 7.1 Prebiotic Effect......Page 201 7.2 Obesity, Blood Lipids, and Cholesterol......Page 204 7.4 Immunological Studies......Page 205 8 Discussion of Immune Aspects of Agave Fructans......Page 206 9 Conclusions......Page 208 References......Page 209 1 Introduction......Page 212 2 Prebiotics and Short-Chain Fatty Acids......Page 214 3 Clinical Effects in Children......Page 215 3.1 Gastrointestinal Transit and Resorption of Nutrients......Page 216 3.2 Protection Against Infections and Treatment of Acute Diarrhea......Page 217 3.3 Prevention of Allergy......Page 219 References......Page 220 1 Introduction......Page 226 2.1.2 Scanning Electron Microscopy......Page 227 2.2.1 Size-Exclusion Chromatography Coupled with Multiangle Laser Light-Scattering and Refractive Index System......Page 228 2.2.2 X-Ray Diffraction......Page 230 2.2.3 FT-IR Spectroscopy......Page 231 2.2.4 13 C NMR Spectroscopy......Page 232 3.2 Growth Curve of Bifidobacteria......Page 234 3.3 Production of Short-Chain Fatty Acids......Page 235 3.4 Tolerance Tests......Page 236 4.3 Effect of Double Helix Structure on the Prebiotic Effects of LRS3......Page 238 5.3 Food Application of LRS3......Page 239 References......Page 240 Part II: Probiotics in Food......Page 244 2 Isolation and Identification of Candidate Probiotic Strains from Traditional Iranian Cheeses......Page 246 3 Acid and Bile Resistance......Page 247 5 Cell Surface Hydrophobicity and Epithelial Cell Adhesion......Page 249 6 Antimicrobial Activity......Page 250 7 Antibiotic Susceptibility......Page 251 9 Carbon Source Utilization......Page 252 References......Page 254 1 Introduction......Page 258 4 Pathogenicity and Infectivity of Probiotic Bacteria......Page 259 4.1 Registering Probiotic Products: Key Initiatives in Probiotic Safety Concerns......Page 260 4.2 Evaluation of the Safety of Probiotics......Page 261 4.2.2 Animal Models for Characterizing Probiotics......Page 262 4.3 Human Studies......Page 263 References......Page 268 2 Food Manufacturing Process and Associated Stress......Page 276 3.1 Acid Stress......Page 278 3.2 Heat Stress......Page 279 4.1 Encapsulation......Page 280 4.4 Addition of Protective Agents to Counteract Acid Challenge......Page 281 4.6 Selection of Resistant Strains......Page 282 4.7 Recombinant DNA Technology......Page 283 References......Page 284 1 Introduction......Page 288 2.1 Effect of Food Processing on Probiotic Bacteria......Page 290 3 Sensory Aspects of Probiotic, Prebiotic, and Symbiotic Foods......Page 293 4.1.1 Carbohydrates: Prebiotics and Others......Page 294 4.1.5 Soy and Pulse Ingredients......Page 295 4.2 Effects of Food Formulation on Probiotic Activity......Page 296 References......Page 297 1 Introduction......Page 302 2 Probiotics and Microbiota Maintenance......Page 303 3 Probiotics and Reduction of Antibiotic Side Effects......Page 304 6 Conclusions......Page 306 References......Page 307 1 Introduction......Page 310 4.1 Direct Effects......Page 311 4.2 Indirect Effects......Page 312 5 Single- and Multistrain Probiotics......Page 314 6 Probiotics and Microbiota......Page 319 8.1.2 Chronic Inflammatory Bowel Diseases......Page 321 8.1.3 Necrotizing Enterocolitis ( NEC)......Page 322 8.2.2 Probiotics and Chronic Kidney Diseases......Page 323 8.3.2 Allergic Rhinitis and Asthma......Page 324 References......Page 325 2 Production of Probiotic Cultures for Foods or Food Supplements......Page 334 3.1 Delivering as Food Supplements......Page 336 3.2 Delivering by Processed Foods......Page 337 4.2 Effective Dose......Page 340 4.4 Using Encapsulation......Page 341 5 Concept of Probioactive......Page 343 5.2 Probioactives from Bacterial Metabolism......Page 344 References......Page 345 2 Intestinal Microbiome in Fish......Page 350 3 Probiotics in Fish......Page 352 4 Prebiotics and Other Dietary Manipulations......Page 354 References......Page 355 2 Classification of EPS......Page 360 3.2 In Situ Production of EPS......Page 363 4 Bacterial EPS and Human Health......Page 365 4.2 Role of EPS Improving Bacterial Probiotic Properties......Page 366 5.1 Animal Models to Study the Role of EPS in Vivo......Page 367 5.3 Beneficial Effects of EPS in Animals......Page 368 References......Page 369 1 Introduction......Page 376 2.1 Regulatory Requirements......Page 377 2.2 Gel Formation and Prebiotic Gelling Properties......Page 378 2.3 Preparation of Probiotic Strains for Incorporation into Refrigerated Dairy Desserts......Page 379 3.1 General Effects of the Food Matrix on Physicochemical Characteristics and Probiotic Viability......Page 380 3.3 Protective Effect of Food Ingredients on Probiotic Bacteria......Page 382 4.1 Influence of Probiotic Cultures and Prebiotic Ingredients on Flavor, Texture, and Acceptance......Page 383 4.2 Inulin as Fat Substitute in Low-Fat Milk-Based Desserts......Page 385 References......Page 387 1.2 Lactobacillus paracasei as Probiotic......Page 392 1.3 Probiotic L. paracasei and Vegetables......Page 393 2 L. paracasei -Enriched Cabbage as Source of Health-Promoting Phytochemicals and Carrier of Probiotic Cells......Page 394 3.2.1 L. paracasei- Enriched Artichokes Modulates Gut Microbial Parameters in Humans......Page 396 3.2.2 Possible Clinical Applications......Page 397 References......Page 398 1 Introduction......Page 402 2 Assessment of the Probiotic Potential of Microorganisms from Olive Microbiota......Page 403 3.1 Fermentation—Use of Starters......Page 409 3.2 Table Olives Inoculated with Non-Olive Origin Probiotic LAB......Page 410 3.3.1 Fermentation of Table Olives Using Probiotic Starter Cultures of Olive Origin......Page 412 3.3.2 Survival of Probiotic LAB During Subsequent Storage......Page 414 References......Page 416 1 Introduction......Page 422 2.1 Kimchi Preparation and Recipe......Page 423 2.2 Kimchi Fermentation and LAB......Page 424 3.1 Antimutagenic and Anticancer Effects......Page 425 3.2 Antioxidative and Antiaging Effects......Page 426 3.3 Antiobesity Effects......Page 428 3.5.2 Immune Function......Page 429 4 Salt and NO 3 Content in Kimchi......Page 430 5.2 Antioxidative Effects......Page 431 5.4 Antimutagenic and Anticancer Effects......Page 432 5.6 Antiiflammatory and Antiallergic Effects......Page 433 References......Page 435 2 Binding of Probiotics to Food Carcinogens and Mutagens......Page 440 5 Physical Binding of Aflatoxin to the Bacterial Cell Wall......Page 441 6 In Vitro Experiments and Animal Studies of Probiotics as Potential Aflatoxin Adsorbent......Page 442 8 Conclusion......Page 447 References......Page 448 Part III: Synbiotics: Production, Application, and Health Promotion......Page 452 1 ß -Glucans: Chemistry and Sources......Page 454 2 Beneficial Influence of ß -Glucans on Human Health......Page 456 4 Microbial ß -Glucans Fermentation: A Metabolic Overview......Page 457 5 ß -Glucans for Synbiotic Foods Production......Page 458 References......Page 461 2 Effects of Probiotic or Synbiotic Supplementation on Breast Milk Immune Factors......Page 466 3 Effects of Probiotic or Synbiotic Supplementation on Total Antioxidant Capacity of Human Breast Milk......Page 468 5 The Traditional Hypothesis: “A Contamination”......Page 470 6 The Revolutionary Hypothesis: “Active Migration”......Page 471 7 The Effect of Probiotic or Synbiotic Supplementation on Maternal Nutritional Status and Infants’ Health......Page 472 References......Page 473 1 Introduction......Page 480 2 Interaction of Microbiota with Host Immunity......Page 481 3 Prebiotics, Probiotics, and Synbiotics......Page 482 4 Synbiotics and Immune Response......Page 483 References......Page 486 1 Avian Immune System......Page 490 2 Avian Influenza......Page 492 3 Association of Probiotics, Prebiotics, and Synbiotics With Immunity......Page 493 4 Immunity Against AIVs......Page 494 5 Conclusion......Page 496 References......Page 497 2 Inhibitory Mechanisms of Probiotics Against Pathogenic Bacteria......Page 500 3.3 Aquatic Animals......Page 502 4 Inhibition of Pathogens in Food Products Prior to Consumption......Page 503 6 Concluding Remarks......Page 504 References......Page 505 2 Screening of Synbiotic Combinations......Page 508 3 Models of the Human Gastrointestinal Tract......Page 510 4 Cell Assays......Page 511 5 Future Perspectives......Page 513 References......Page 514 1.2 Incidence and Disease Burden......Page 518 2.1 Intestinal Microflora......Page 519 2.2 Mucosal Barrier......Page 520 3 Treatment and Synbiotics......Page 521 4 Conclusions......Page 525 References......Page 526 2 Diverticular Disease—Definition and Epidemiology......Page 532 3 Which Options to Treat Diverticular Disease?......Page 533 4 Diverticular Disease and Probiotics-Symbiotics......Page 534 5 Diverticular Disease and Dietary Fiber/Prebiotics......Page 538 References......Page 542 1 Introduction......Page 546 2 Gut Microbiota......Page 547 3.1 What is More Important, Survival or Efficacy? Does Survival also Guarantee Efficacy?......Page 548 3.2 Beneficial Commensals or Traditional Probiotics......Page 551 4 Conclusions......Page 552 References......Page 553 2 Elderly Population......Page 556 3 The Gut Microbiota......Page 557 4 The Gut Microbiota and Aging......Page 558 5 Probiotics, Prebiotics, and Synbiotics During Aging and Their Potential Beneficial Effects on Intestinal Microbiota......Page 561 6 Concluding Remarks......Page 565 References......Page 566 1.1 Upper GI Surgery......Page 570 1.2 Hepatobiliary Surgery......Page 572 1.3 Colorectal Cancer Surgery......Page 573 3 Prevention of Adjuvant Therapy-Related Toxicity......Page 576 References......Page 577 1 Introduction......Page 580 3 Treatment Strategies in IBS......Page 581 3.2 Antibiotics......Page 582 3.3.3 Altering the Composition of the Gut Flora......Page 583 References......Page 584 1 The Normal Microbiota: An Essential Factor for a Healthy Gut......Page 588 3 Is the Alteration of Gut Microflora Harmful?......Page 589 4 Is the Alteration of Gut Microbiota Beneficial?......Page 592 References......Page 594 1 Introduction......Page 598 1.2 Synbiotics and Allergy......Page 599 1.3 Synbiotics and Obesity......Page 600 1.4 Synbiotics, Gut Immunity and Inflammatory Diseases......Page 601 1.5 Synbiotics, Mineral Absorption and Immune Function......Page 602 References......Page 603 1 Introduction......Page 606 2 Mechanisms of Action......Page 607 3.1.1 Preterm Infants......Page 609 3.1.3 Healthy Children in Day Care and Schools......Page 610 3.2 Adults and the Elderly......Page 611 References......Page 612 3 Commonly Studied Synbiotic Preparations......Page 616 5 Positive SAP Trials......Page 617 7 Synbiotics in Elective Surgery......Page 618 10 Synbiotics in Critically Ill Trauma Victims......Page 619 13 Negative VAP Studies......Page 620 17 Conclusions......Page 621 References......Page 622 1 Introduction......Page 624 2 Identification of Unknown Microorganisms According to Reference Proteome Map......Page 626 3 Evaluation of Virulence Factors......Page 627 4 Identification of Pathogenic from Nonpathogenic Microorganisms......Page 628 6 Analysis of Secretome......Page 629 7 Evaluation of Environmental Effects on the Growth and Functions of Microorganisms......Page 630 9 Conclusion......Page 631 References......Page 634 1 Introduction......Page 636 3 Deliberate Generation of Physiological Levels of ROS Within Cells......Page 637 5 Bacterial-Induced ROS Generation in the Intestinal Epithelium......Page 638 6 Cell Signaling Pathways Activated by Bacterial-Induced ROS Generation......Page 639 8 Lactobacilli-Induced ROS Generation and Epithelial Growth......Page 640 9 Keap1/Nrf2/ ARE Signaling and Bacterial-Induced Cytoprotection......Page 641 10 Microbiota-Induced Cell Proliferation and Colorectal Cancer......Page 642 11 Future Perspectives......Page 643 References......Page 644 2 The Intestinal Mucosal Barrier Function......Page 650 4 Oligosaccharides in Human Milk......Page 654 5.1 NDOs and Intestinal Epithelial Cells......Page 655 5.1.1 NDOs and Intestinal Epithelial Cell Proliferation and Differentiation......Page 657 5.2.2 NDOs and Leukocyte-Mediated Immune Response......Page 658 5.4 NDOs and Microbial Adhesion......Page 659 6 Conclusions......Page 660 References......Page 661 Part IV: Probiotics in Health......Page 664 2 Bone Strength......Page 666 2.1.2 Renin Angiotensin System......Page 667 2.3 Anti-Inflammatory Activity and Bone Volume Fraction......Page 668 References......Page 669 1 Candida......Page 672 2 Pathogenesis of ICs......Page 674 3 Prevention of ICs......Page 677 4 Probiotics and ICs......Page 678 5 Conclusion......Page 680 References......Page 681 2 Probiotic and BV......Page 686 2.2 Administration Vehicles......Page 687 3 Conclusion......Page 688 References......Page 689 1 Background......Page 692 2 Gastrointestinal Infections......Page 693 3 Common Cold and Airways Infections......Page 694 4 Genitourinary Infections......Page 695 References......Page 696 1 Introduction......Page 700 2 Mechanisms of Action of Probiotics on H. pylori......Page 701 3.1 Probiotics in Association with Antibiotics for the Treatment of H. pylori......Page 702 3.2 Utilization of Probiotics Alone for Eradication or Prevention of H. pylori......Page 705 4 Probiotics and Antibiotic-Associated Gastrointestinal Side Effects During H. pylori Eradication Therapy......Page 707 References......Page 709 3 α - LA and Functions......Page 714 7 Metal Chelating......Page 715 8 Plasma Pharmacokinetics and Safety of a - LA......Page 716 9.3 Disease-Modifying Treatment......Page 717 11 Lipoic Acid and Multiple Sclerosis......Page 718 References......Page 719 1 Introduction......Page 722 3 Results......Page 723 4 Discussion......Page 728 References......Page 729 1 Introduction......Page 730 2 Cholesterol Metabolism......Page 731 3 Hypercholesterolemia and Atherosclerosis......Page 732 4 The Relationship of the Composition of Intestinal Microbial Flora with Lipid Metabolism......Page 734 5 Cholesterol-Lowering Mechanisms of Probiotics......Page 736 5.1 Bile Salts Tolerance and Deconjugation of Bile Acids by BSH of Probiotics......Page 737 5.3 Cholesterol Binding to Cell Walls and Assimilation of Cholesterol by Probiotics......Page 739 5.6 Conversion of Cholesterol into Coprostanol......Page 740 6 In Vivo Studies......Page 741 6.1 Functional Food with Probiotics and Appropriate Probiotic Dosage in Cholesterol Reduction......Page 744 7 Obesity and Probiotics......Page 745 8 Conclusions......Page 746 References......Page 747 1 Introduction......Page 754 2 Immunology of Probiotics in the Critically Ill......Page 755 3 Type of Probiotic Therapy Matters in the ICU......Page 756 5 The Method of Administration......Page 757 7 ICU Patients......Page 758 8 Diarrhea......Page 759 9 Ventilator-Associated Pneumonia......Page 760 10 Severe Acute Pancreatitis......Page 762 12 Liver Transplantation Patients......Page 763 14 Critically Ill Children and Probiotics......Page 764 References......Page 765 2 Vaginal Microbiota......Page 772 3.3 Urinary Tract Infection......Page 773 5 Probiotics as Alternatives or Complements to Conventional Treatments......Page 774 6.1 Adherence......Page 775 6.4 Bacteriocins......Page 776 8.1 Probiotic Selection......Page 777 8.3.2 Capsules......Page 778 8.3.5 Films......Page 779 Acknowledgments......Page 780 References......Page 781 Part V: Probiotics and Chronic Diseases......Page 784 2.1.1 Modulation of the Intestinal Microbiota......Page 786 2.1.3 Reduction of the Oxidative Stress......Page 787 2.1.4 Improvement of the Host’s Immune Response......Page 790 2.1.4.1 Genetically Modified Lactic Acid Bacteria that Produce the Anti-inflammatory Cytokine IL -10......Page 791 3.1 Probiotics and Fermented Products in Colon Cancer Prevention and Treatment......Page 792 3.1.3 Antioxidant Effects......Page 793 3.2 Effects in the Prevention and/or Treatment of Nonintestinal Tumors......Page 794 3.2.1 Probiotics in Breast Cancer Prevention......Page 795 4 Conclusions......Page 796 References......Page 797 1.1 Colorectal Cancer......Page 804 1.3 Application of Prebiotics......Page 805 2 Resistant Starch......Page 806 2.2 RS Health Advantageous......Page 807 4 Conclusion......Page 808 References......Page 809 1 Introduction......Page 812 2 Probiotics......Page 813 3.3 Risk Factors......Page 814 4.2 Animal Studies......Page 815 5 Appropriate Probiotic Strains for Use in Cancer Therapy......Page 816 7 Duration of Probiotic Therapy in Patients With Cancer......Page 817 Acknowledgments......Page 819 References......Page 820 2 Direct Affects......Page 824 3.1 Probiotics, Cardiac Health, and Obesity......Page 825 3.2 Probiotics, Cardiac Health, and Hypertension......Page 826 3.4.2 Foodborne Pathogens and Carditis......Page 827 3.4.2.2 Campylobacteriosis......Page 828 3.4.2.3 Listeriosis......Page 829 3.4.3.2 Poultry......Page 830 3.4.4 Probiotics in Food to Reduce Foodborne Pathogen Contamination......Page 831 4 Emerging Issues......Page 832 References......Page 833 2 Probiotics......Page 838 4.1 Probiotics and CHD......Page 839 4.2 Psychobiotics and Depression......Page 840 References......Page 841 2 Gastrointestinal Viruses......Page 844 3 Microbiota of the Gastrointestinal Tract and Virus Susceptibility......Page 846 4 Suggested Antagonistic Mechanisms of Probiotics Against Intestinal Viral Pathogens......Page 847 5 Rotaviruses, Noroviruses, and the Intestinal Microbiota......Page 849 6.1 Efficacy of Probiotics: In Vitro Data......Page 851 6.2 Animal Models......Page 852 7 Conclusions......Page 854 References......Page 855 1 Urinary Tract Infection......Page 858 3 Probiotic and Urinary Tract Infection......Page 859 References......Page 860 1 Introduction......Page 862 2 Probiotics: An Innovative Therapeutic Strategy......Page 863 References......Page 866 2 Immunomodulatory Effects of Probiotics and Prebiotics......Page 870 3 Effects of Probiotics and Prebiotics in Animal Models of Food Allergy......Page 871 4.2 Prebiotics......Page 872 6 Implications for Future Research......Page 875 References......Page 877 2 Probiotics: Mechanisms of Action......Page 880 3.1 Prebiotics......Page 882 4 Role of Probiotics and Prebiotics in Preventing Allergic Asthma......Page 883 5.1 Probiotics......Page 889 References......Page 893 1.2 Symptoms of PUD......Page 896 3 Association of H. pylori with PUD......Page 897 4.1 International Scenario......Page 898 5 Genome Organization of H. Pylori......Page 899 6 Role of Host Cell Factors in H. Pylori Infection and Progression of PUD......Page 906 7.1 Role of cagA......Page 907 7.6 Role of BabA......Page 910 8 Role of Host Tumor Suppressors: p53 and RUNX3......Page 911 9 Genetic Predisposition to PUD......Page 912 12 Treatment and Preventive Measures......Page 913 13 Drug Resistance Phenotype of H. pylori......Page 914 14 Bioactive Compounds Showing Anti- H. pylori Activity......Page 916 15.1 Competitive Exclusion......Page 917 15.4 Production of Polyphenols......Page 918 15.5 Host Cell Immune Modulation......Page 919 References......Page 920 Index......Page 928 Back Cover......Page 940

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria.

• Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products
• Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines
• Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials
• Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. * Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products. * Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines. * Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials. * Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions.--Provided by publisher