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Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods...
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Special Issue "Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals—Volume II"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 31 January 2024 | Viewed by 2795

Special Issue Editors

Prof. Dr. Xuegang Luo

E-Mail Website
Guest Editor
Microbiology of the Ministry of Education & Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: probiotics; prebiotics; synbiotics; postbiotics; paraprobiotics; gut microbiota
Special Issues, Collections and Topics in MDPI journals
Dr. Zhongyuan Li

E-Mail Website
Guest Editor
Microbiology of the Ministry of Education & Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Interests: enzyme engineering; prebiotics; functional carbohydrates; probiotics; agricultural products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Volume I (https://www.mdpi.com/journal/foods/special_issues/probiotics_prebiotics_synbiotics) of this Special Issue was incredibly successful. We would like to express our gratitude to everyone for their participation and support of numerous high-profile scientists. The topic of “Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals” continues to play a pivotal role today, and it is for this reason that we believe it is now time for Volume II to be launched, which will hopefully prove as successful.

An increasing number of studies have revealed the beneficial roles of probiotics and related prebiotics, synbiotics, postbiotics, and paraprobiotics in the regulation of gut microbiota and host health. Therefore, their applications in food, medicine, and other functional products have received considerable interest in the scientific community. However, many aspects of these probiotic-related factors still remain to be fully elucidated, such as the detailed molecular mechanisms and key active ingredients in the health regulation functions, the effects on the absorption and metabolism of drug and food substances, their roles in the preparation of many fermented foods, the different tolerances to temperature, pH, and other environmental factors, improvement strategies, etc.

The main purpose of this Special Issue is to gather outstanding scientific researchers to provide high-quality manuscripts around these related fields to jointly discuss the health effects, mechanisms, and product development of probiotics, prebiotics, synbiotics, postbiotics, paraprobiotics, and other related factors.

Prof. Dr. Xuegang Luo
Dr. Zhongyuan Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotics
  • prebiotics
  • synbiotics
  • postbiotics
  • paraprobiotics
  • functional foods
  • gut microbiota regulation

Published Papers (2 papers)

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Research

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14 pages, 1439 KiB  
Article
Optimization of Gamma-Aminobutyric Acid Production by Lactiplantibacillus plantarum FRT7 from Chinese Paocai
by
Hongying Cai
,
Xuan Li
,
Daojie Li
,
Weiwei Liu
,
Yunsheng Han
,
Xin Xu
,
Peilong Yang
and
Kun Meng
Foods 2023, 12(16), 3034; https://doi.org/10.3390/foods12163034 - 12 Aug 2023
Viewed by 664
Abstract
Gamma-aminobutyric acid (GABA) is a widely available non-protein amino acid whose physiological importance goes beyond its role as an inhibitory neurotransmitter in mammals. The GABA synthesis ability of ten strains of Lactiplantibacillus plantarum was screened. They produced GABA ranging from 48.19 ± 3.44 [...] Read more.
Gamma-aminobutyric acid (GABA) is a widely available non-protein amino acid whose physiological importance goes beyond its role as an inhibitory neurotransmitter in mammals. The GABA synthesis ability of ten strains of Lactiplantibacillus plantarum was screened. They produced GABA ranging from 48.19 ± 3.44 to 100.75 ± 1.63 mg/L at 24 h-cultivation. Among them, Lp. plantarum FRT7 showed the highest GABA production. Therefore, FRT7 was chosen for GABA yield optimization. A one-factor-at-a-time strategy analysis of the GABA yield of FRT7 was performed, including the culture temperature, incubation time, inoculum volume, initial pH, the initial amount of monosodium glutamate (MSG), and pyridoxal 5’-phosphate (PLP) concentration, based on which the response surface methodology (RSM) was performed. After being cultured in an MRS culture medium supplemented with 3% MSG and 2 mmol/L of PLP at 40 °C with an initial pH of 7.0 for 48 h, the GABA reached a maximum yield of 1158.6 ± 21.22 mg/L. The results showed the experimental value of the GABA yield was in good agreement with the predicted values. Furthermore, the results from the RSM also indicated that the initial MSG addition, PLP concentration, and incubation time were significant variables. These results suggest that Lp. plantarum FRT7 has the potential to be a health-beneficial probiotic with commercial capabilities. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals—Volume II)
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Review

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16 pages, 2415 KiB  
Review
Paraprobiotics and Postbiotics—Current State of Scientific Research and Future Trends toward the Development of Functional Foods
by
Shênia Santos Monteiro
,
Carlos Eduardo Schnorr
and
Matheus Augusto de Bittencourt Pasquali
Foods 2023, 12(12), 2394; https://doi.org/10.3390/foods12122394 - 16 Jun 2023
Viewed by 1808
Abstract
The potential of paraprobiotics and postbiotics to be used as beneficial agents for human health has caused an effort by the scientific community to gather information about the bioactivity of these compounds and production methods. Understanding the evolution of scientific research in this [...] Read more.
The potential of paraprobiotics and postbiotics to be used as beneficial agents for human health has caused an effort by the scientific community to gather information about the bioactivity of these compounds and production methods. Understanding the evolution of scientific research in this area of study is important to understand the future perspectives and the main bottlenecks of scientific and technological development involving these compounds. In this scenario, this review work used a bibliometric analysis tool intending to improve the scientific documentation, bringing information and communicating the results to the scientific community through the quantitative analysis of the current literature, available in one of the main databases, the Web of Science, also providing recent information on the evolution and future perspectives in the field of paraprobiotic and postbiotic development. The results of this study showed that the main studies discuss the bioactivity of these compounds. Concerning the development of functional foods, there is a need for extensive research on production methods and the interaction of these compounds with food. However, it concluded that much still needs to be studied to prove the claims of bioactivity, especially when used for the development of functional foods. Full article
(This article belongs to the Special Issue Probiotics, Prebiotics, Synbiotics, Postbiotics and Paraprobiotics—New Perspective for Functional Foods and Nutraceuticals—Volume II)
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