Abstract
It is recognized that lactic acid bacteria (LAB) provide a wide range of benefits primarily in host health and food, which is why they are considered to be probiotics; i.e., living microorganisms that administered in adequate amounts confer benefits on the host health. The most representative probiotic strains of LAB include members of the genus Pediococcus, Lactobacillus, Bifidobacterium, and Enterococcus. In terms of benefits, it has become evident that the consumption of probiotics has been shown to be useful in treating various clinical conditions ranging from childhood diarrhea, antibiotic-associated diarrhea, relapse of Clostridium difficile colitis, Helicobacter pylori infections, inflammatory bowel disease leading to cancer and urogenital infections. Other beneficial effects of probiotics include increasing nutrient utilization, lowering serum cholesterol, improving lactose intolerance, and decreasing antibiotic use. Its hypocholesterolemic, antimutagenic, antiosteoporotic, antihypertensive, and immunomodulatory effects have also been recognized. This chapter will describe the generalities of probiotics, the main metabolites by which they exert a beneficial effect, as well as the mechanisms by which they protect against various diseases.
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Cruz Casas, D.E. et al. (2021). Probiotics as Functional Foods. In: Goel, G., Kumar, A. (eds) Advances in Probiotics for Sustainable Food and Medicine. Microorganisms for Sustainability, vol 21. Springer, Singapore. https://doi.org/10.1007/978-981-15-6795-7_6
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