Figures (5)  Tables (3)

    • Figure 1. 

      Relationship of the intake of different probiotic species with their bioactive properties.

    • Figure 2. 

      Classification of sources of probiotics.

    • Figure 3. 

      Stages in probiotication of fruits and vegetables juice.

    • Figure 4. 

      Formation of probiotics enriched fermented and non-fermented fruit juice.

    • Figure 5. 

      Health benefits of consuming probiotics.

    • Year Probiotic Discovery details Ref.
      1983 Lactobacillus rhamnosus Known for its survival in the gastrointestinal tract [12]
      1980s Lactobacillus reuteri Discovered as a natural inhabitant of the gut [21]
      1974 Streptococcus thermophilus Important in yogurt and certain cheese production [19]
      1970s Bifidobacterium longum Commonly found in the human intestines and feces [18]
      1960s Lactobacillus casei Identified for its role in dairy fermentation [20]
      1957 Bifidobacterium breve Discovered as a part of the human intestine microbiota [19]
      1950s Bifidobacterium bifidum Recognized in the intestines of breastfed infants [18]
      1923 Saccharomyces boulardii Isolated from lychee and mangosteen fruit [16]
      1905 Lactobacillus bulgaricus Discovered by Stamen Grigorov in Bulgaria [15]

      Table 1. 

      List of some probiotic strains along with their discovery details.

    • Probiotic Mechanism of action Health benefits Sources Ref.
      Lactobacillus rhamnosus Competitive elimination of pathogens, production of lactic acid and bacteriocins Reduce prevalence of diarrhoea,
      enhances gut health      		 Yogurt, fermented foods [22,23]
      Bifidobacterium bifidum Modulate immune response, improve intestinal barrier function Reduce symptoms of IBS, support
      immune health      		 Probiotic supplements, dairy products [31,32]
      Lactobacillus acidophilus Produce short-chain fatty acids (SCFAs), inhibit growth of harmful bacteria Aid lactose digestion, improve
      vaginal health      		 Yogurt, kefir [26,27]
      Saccharomyces boulardii Compete with pathogens for binding sites, produces antimicrobial compounds Prevents antibiotic associated
      diarrhoea, restores gut flora      		 Probiotic supplements [17,28]
      Lactobacillus reuteri Produce hydrogen peroxide,
      enhance mucosal immunity      		 Reduce gingivitis, improves
      skin health      		 Fermented milk products [29,30]
      Bifidobacterium longum Ferments dietary fibres, produce SCFAs and vitamins Supports digestive health,
      reduces inflammation      		 Probiotic supplements, yogurt [24,25]

      Table 2. 

      Probiotic strains and their mechanisms of action.

    • Application Mechanism of action Potential health benefits Relevant probiotic strains Examples Ref.
      Food industry Enhance gut microbiota,
      improves food safety through pathogen inhibition      		 Supports digestive health,
      increases food
      preservation      		 Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum Yogurt, kefir,
      drinks, etc.      		 [78]
      Functional foods Modulateimmune response, producebioactive compounds Reduceinflammation,
      enhance nutrient
      absorption      		 Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus Probiotic fortified juices, probiotic enhanced snack bars, etc. [27]
      Pharmaceuticals Delivertherapeutic molecules,
      Compete with pathogens      		 Treat gastrointestinal
      diseases, support mucosal
      health      		 Lactobacillus rhamnosus GG, Saccharomyces boulardii Florastor, align, culturelle, etc. [79]
      Next generation probiotics Utilize non-conventional strains, enhanceviability through encapsulation techniques Targets metabolic
      syndromes, improve gut barrier function      		 Akkermansia muciniphila, Faecalibacterium prausnitzii,
      Clostridium butyricum      		 Evolus, BIO-tract, etc. [80]
      Disease prevention Competitive exclusion of pathogens, detoxify environmental pollutants Prevents antibiotic-associated diarrhoea, reduce risk of IBD and obesity Bifidobacterium lactis BB-12,
      Saccharomyces boulardii      		 Align (Bifidobacterium 35624), etc. [81]
      Gut health
      restoration      		 Improve intestinal barrier integrity,
      modulate gut-brain axis      		 Alleviatesymptoms of anxiety and depression, enhance nutrient metabolism Lactobacillus rhamnosus GG,
      Saccharomyces boulardii      		 Garden of Life RAW Probiotics, etc. [82]
      Mental health and
      gut-brain axis      		 Modulate gut microbiota composition, produce neurotransmitters, influence the hypothalamic-pituitary-adrenal (HPA) axis Reduce anxiety and
      depression symptoms, enhancemood      		 Lactobacillus rhamnosus, Bifidobacterium longum
      		 VSL#3 (a high-potency probiotic blend), etc. [83,84]
      Metabolic health
      and obesity      		 Regulate energy metabolism,
      modulate lipid metabolism,
      produces short-chain fatty acids (SCFAs)      		 Aids weight management,
      improve insulin sensitivity      		 Akkermansiamuciniphila, Lactobacillus gasseri Activia, LG2055, etc. [85,86]
      Immune modulation and allergies Balance Th1/Th2 immune response, enhance regulatory T cell (Treg) function, produces
      anti-inflammatory cytokines      		 Reduces allergic reactions,
      improves immune tolerance      		 Lactobacillus reuteri, Bifidobacterium bifidum Align, flostor, etc. [87]
      Cancer prevention
      and adjunctive
      therapy      		 Enhance anti-tumor immunity, modulate gut microbiota to inhibit carcinogenesis, produce bioactive compounds that may have
      anti-cancer properties      		 Reduces cancer risk,supportconventional cancer treatments Lactobacillus acidophilus, Bifidobacterium longum VSL#3, LGG, etc. [88,89]

      Table 3. 

      Emerging applications of probiotics.