摘要
<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune </span><span style="font-family:Verdana;">response. Traditionally, probiotics are incorporated into dairy products.</span><span style="font-family:Verdana;"> However, because of the growing number of individuals affected by lactose into</span><span style="font-family:Verdana;">lerance and/or vegans, other food matrices have been studied as potential</span><span style="font-family:Verdana;"> car</span><span style="font-family:Verdana;">riers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where</span><span style="font-family:Verdana;"> probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.</span>
<span style="font-family:Verdana;">The growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune </span><span style="font-family:Verdana;">response. Traditionally, probiotics are incorporated into dairy products.</span><span style="font-family:Verdana;"> However, because of the growing number of individuals affected by lactose into</span><span style="font-family:Verdana;">lerance and/or vegans, other food matrices have been studied as potential</span><span style="font-family:Verdana;"> car</span><span style="font-family:Verdana;">riers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where</span><span style="font-family:Verdana;"> probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.</span>
作者
Izabela Alves Gomes
Armando Venâncio
Janine Passos Lima
Otniel Freitas-Silva
Izabela Alves Gomes;Armando Venâncio;Janine Passos Lima;Otniel Freitas-Silva(Graduate Program in Food Science and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil;Centre of Biological Engineering (CEB), University of Minho, Braga, Portugal;Embrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária, Av das Américas, Rio de Janeiro, Brazil)
