Probiyotikler ve Yeni Nesil Probiyotikler

Binda S., Hill C., Johansen E., Obis D., Pot B., Sanders M.E., Tremblay A. Ouwehand, A.C. (2020). Criteria to qualify microorganisms as “probiotic” in foods and dietary supplements. Frontiers in Microbiology, 11: 1662.

Bontsidis C., Mallouchos A., Terpou A., Nikolaou A., Batra G., Mantzourani, I., Alexopoulos A., Plessas S. (2021). Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4 C for 4 weeks. Foods, 10(4): 768.

Bunešová V., Vlková E., Rada V., Ročková Š., Svobodová I., Jebavý L., Kmeť V. (2012). Bifidobacterium animalis subsp. lactis strains isolated from dog faeces. Veterinary Microbiology, 160(3-4): 501-505.

Cunningham M., Azcarate-Peril M.A., Barnard A., Benoit V., Grimaldi R., Guyonnet D., Holscher H.D., Hunter K., Manurung S., Obis D., Petrova M.I., Steinert R.E., Swanson K.S., van Sinderen D., Vulevic J., Gibson, G.R. (2021). Shaping the future of probiotics and prebiotics. Trends in Microbiology, 29(8): 667-685.

De Filippis F., Esposito A., Ercolini D. (2022). Outlook on next-generation probiotics from the human gut. Cellular and Molecular Life Sciences, 79(2): 76.

de Melo Pereira G.V., de Oliveira Coelho B., Júnior A.I.M., Thomaz-Soccol V., Soccol, C.R. (2018). How to select a probiotic? A review and update of methods and criteria. Biotechnology Advances, 36(8): 2060-2076.

Demirci T. (2023a). Yeni Nesil Probiyotikler: Taksonomileri, Güvenlikleri, Uygulamaları ve Potansiyel Sağlık Faydaları. In A. Oraç (Ed.), Gıdanın Geleceği (Vol. 1, pp. 295-323): Nobel Akademik Yayıncılık.

Demirci T. (2023b). Yeni Nesil Probiyotiklerin Üretim ve Uygulamalarında Karşılaşılan Zorluklar ve Çözüm Yolları. In C. Baltacıoğlu (Ed.), Gıda İşleme ve Üretiminde Yenilikçi Teknolojiler (Vol. 1, pp. 193-209): Akademisyen Yayınevi.

Derrien M., van Hylckama Vlieg J.E. (2015). Fate, activity, and impact of ingested bacteria within the human gut microbiota. Trends in Microbiology, 23(6): 354-366.

Fijan S. (2014). Microorganisms with claimed probiotic properties: an overview of recent literature. International Journal of Environmental Research and Public Health, 11(5): 4745-4767.

Fonseca M., Vedor R., Barbosa J.C., Gomes A.M., Machado D. (2024). Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion? LWT, 200: 116187.

Gao H., Li X., Chen X., Hai D., Wei C., Zhang L., Li, P. (2022). The functional roles of Lactobacillus acidophilus in different physiological and pathological processes. Journal of microbiology and biotechnology, 32(10): 1226.

Gkitsaki I., Potsaki P., Dimou I., Laskari Z., Koutelidakis A., Giaouris, E. (2024). Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture. Heliyon, 10(2).

González-Orozco B.D., McGovern C.J., Barringer S.A., Simons C., Jiménez-Flores R., Alvarez V.B. (2024). Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono-and co-culture with Kluyveromyces marxianus. Journal of Dairy Science.

Guarner F., Khan A.G., Garisch J., Eliakim R., Gangl A., Thomson A., Krabshuis J., Lemair T., Kaufmann P., de Paula J.A., Fedorak R., Shanahan F., Sanders M.E., Szajewska H., Ramakrishna B.S., Karakan T., Tarkan., Kim N. (2012). World gastroenterology organisation global guidelines: probiotics and prebiotics october 2011. Journal of clinical gastroenterology, 46(6): 468-481.

Hadidi M., Majidiyan N., Jelyani A.Z., Moreno A., Hadian Z., Mousavi Khanegah, A. (2021). Alginate/fish gelatin-encapsulated Lactobacillus acidophilus: A study on viability and technological quality of bread during baking and storage. Foods, 10(9): 2215.

Hill C., Guarner F., Reid G., Gibson G.R., Merenstein D.J., Pot B., Morelli L., Canini R.B., Flint H.J., Salminen S., Calder P.C., Sanders M.E. (2014). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature reviews Gastroenterology & hepatology.

Huang C.-H., Lin Y.-C., Jan, T.-R. (2017). Lactobacillus reuteri induces intestinal immune tolerance against food allergy in mice. Journal of functional foods, 31: 44-51.

Isolauri E., Salminen S., Ouwehand A.C. (2004). Probiotics. Best practice & research Clinical gastroenterology, 18(2): 299-313.

Latif A, Shehzad A, Niazi S, Zahid A., Ashraf W., Iqbal M.W., Rehman A., Riaz T., Aadil R.M., Khan I.M., Özogul F., Rocha J.M., Esatbeyoglu T., Korma S.A. (2023). Probiotics: Mechanism of action, health benefits and their application in food industries. Frontiers in microbiology, 14: 1216674.

Lee N.-K., Kim W.-S., Paik, H.-D. (2019). Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier. Food science and biotechnology, 28: 1297-1305.

Lucatto J.N., da Silva‐Buzanello R.A., de Mendonça S.N.T.G., Lazarotto T.C., Sanchez J.L., Bona E., Drunkler D.A. (2020). Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks. International journal of dairy technology, 73(1): 144-156.

Marnpae M., Chusak C., Balmori V., Kamonsuwan K., Dahlan W., Nhujak T., Hamid N., Adisakwattana, S. (2022). Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. LWT, 169: 113986.

McFarland L.V. (2015). From yaks to yogurt: the history, development, and current use of probiotics. Clinical Infectious Diseases, 60: S85-S90.

Meenu M., Kaur S., Kaur M., Mradula M., Khandare K., Xu B., Pati, P.K. (2024). The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities. Process Biochemistry.

Metchnikoff I.I. (2004). The prolongation of life: optimistic studies: Springer Publishing Company.

Monteagudo-Mera A., Rodríguez-Aparicio L., Rúa J., Martínez-Blanco H., Navasa N., García-Armesto M.R., Ferrero M.Á. (2012). In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin. Journal of functional foods, 4(2): 531-541.

Munir A., Javed G.A., Javed S., Arshad N. (2022). Levilactobacillus brevis from carnivores can ameliorate hypercholesterolemia: In vitro and in vivo mechanistic evidence. Journal of applied microbiology, 133(3): 1725-1742.

Nguyen B.T., Bujna E., Fekete N., Tran A.T., Rezessy-Szabo J.M., Prasad R., Nguyen Q.D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in nutrition, 6: 54.

Organization W.H. (2004). Food and agriculture organization of the United Nations. Vitamin and mineral requirements in human nutrition, 2: 17-299.

Ozen M., Dinleyici E. (2015). The history of probiotics: the untold story. Beneficial microbes, 6(2): 159-165.

Öztürk H.İ., Demirci T., Akın N. (2018). Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics. LWT, 90: 339-345.

Ren D., Li C., Qin Y., Yin R., Du S., Ye F., Liu C., Wang M., Li Y., Sun Y., Li X., Tian M., Jin N. (2014). In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine. Anaerobe, 30: 1-10.

Ryan K.A., Jayaraman T., Daly P., Canchaya C., Curran S., Fang F., Quigley E.M., O’Toole, P.W. (2008). Isolation of lactobacilli with probiotic properties from the human stomach. Letters in applied microbiology, 47(4): 269-274.

Saber A., Alipour B., Faghfoori Z., Yari Khosroushahi A. (2017). Cellular and molecular effects of yeast probiotics on cancer. Critical Reviews in Microbiology, 43(1): 96-115.

Sanders M.E. (2011). Impact of probiotics on colonizing microbiota of the gut. Journal of clinical gastroenterology, 45: S115-S119.

Sengun I. Y., Kirmizigul A., Atlama K., Yilmaz B. (2020). The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage. LWT, 118: 108707.

Shamekhi S., Abdolalizadeh J., Ostadrahimi A., Mohammadi S.A., Barzegari A., Lotfi H., Bonabi E., Zarghami N. (2020). Apoptotic effect of Saccharomyces cerevisiae on human colon cancer SW480 cells by regulation of Akt/NF-ĸB signaling pathway. Probiotics and antimicrobial proteins, 12: 311-319.

Siriwardhana J., Rasika D., Yapa D., Weerathilake W., Priyashantha H. (2024). Enhancing Probiotic Survival and Quality of Fermented Goat Milk Beverages with Bael (Aegle marmelos) Fruit Pulp. Food Chemistry Advances, 100792.

Terpou A., Papadaki A., Lappa I.K., Kachrimanidou V., Bosnea L.A., Kopsahelis N. (2019). Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients, 11(7): 1591.

Yang A., Liao Y., Zhu J., Zhang J., Wu Z., Li X., Tong P., Chen H., Wang S., Liu, Z. (2021). Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein. Journal of functional foods, 87: 104858.

Yoon H.S., Cho C.H., Yun M.S., Jang S.J., You H.J., Kim J.-H., Han D., Cha K.H., Moon S.H., Lee, K., Kim Y.J., Lee S.-J., Nam T.-W., Ko G. (2021). Akkermansia muciniphila secretes a glucagon-like peptide-1-inducing protein that improves glucose homeostasis and ameliorates metabolic disease in mice. Nature microbiology, 6(5): 563-573.

Zhu K., Hölzel C.S., Cui Y., Mayer R., Wang Y., Dietrich R., Didier A., Bassitta R., Märtlbauer E., Ding, S. (2016). Probiotic Bacillus cereus strains, a potential risk for public health in China. Frontiers in microbiology, 7: 718.

Zhu Z., Sun H., Shen K., Liu Y., Nie R., Liu, G. (2024). Preparation and properties of biofilm-states Bifidobacterium adolensentis Gr19 under dynamic culture system and its application on probiotic ice cream manufacture. Food Bioscience, 57: 103580.

Zielinska D. Kolozym-Krajewska D. (2018) Food origin lactic acid bacteria may exhibit probiotic properties: Review. Biomedical Research International.

Binda S., Hill C., Johansen E., Obis D., Pot B., Sanders M.E., Tremblay A. Ouwehand, A.C. (2020). Criteria to qualify microorganisms as “probiotic” in foods and dietary supplements. Frontiers in Microbiology, 11: 1662.

Bontsidis C., Mallouchos A., Terpou A., Nikolaou A., Batra G., Mantzourani, I., Alexopoulos A., Plessas S. (2021). Microbiological and chemical properties of chokeberry juice fermented by novel lactic acid bacteria with potential probiotic properties during fermentation at 4 C for 4 weeks. Foods, 10(4): 768.

Bunešová V., Vlková E., Rada V., Ročková Š., Svobodová I., Jebavý L., Kmeť V. (2012). Bifidobacterium animalis subsp. lactis strains isolated from dog faeces. Veterinary Microbiology, 160(3-4): 501-505.

Cunningham M., Azcarate-Peril M.A., Barnard A., Benoit V., Grimaldi R., Guyonnet D., Holscher H.D., Hunter K., Manurung S., Obis D., Petrova M.I., Steinert R.E., Swanson K.S., van Sinderen D., Vulevic J., Gibson, G.R. (2021). Shaping the future of probiotics and prebiotics. Trends in Microbiology, 29(8): 667-685.

De Filippis F., Esposito A., Ercolini D. (2022). Outlook on next-generation probiotics from the human gut. Cellular and Molecular Life Sciences, 79(2): 76.

de Melo Pereira G.V., de Oliveira Coelho B., Júnior A.I.M., Thomaz-Soccol V., Soccol, C.R. (2018). How to select a probiotic? A review and update of methods and criteria. Biotechnology Advances, 36(8): 2060-2076.

Demirci T. (2023a). Yeni Nesil Probiyotikler: Taksonomileri, Güvenlikleri, Uygulamaları ve Potansiyel Sağlık Faydaları. In A. Oraç (Ed.), Gıdanın Geleceği (Vol. 1, pp. 295-323): Nobel Akademik Yayıncılık.

Demirci T. (2023b). Yeni Nesil Probiyotiklerin Üretim ve Uygulamalarında Karşılaşılan Zorluklar ve Çözüm Yolları. In C. Baltacıoğlu (Ed.), Gıda İşleme ve Üretiminde Yenilikçi Teknolojiler (Vol. 1, pp. 193-209): Akademisyen Yayınevi.

Derrien M., van Hylckama Vlieg J.E. (2015). Fate, activity, and impact of ingested bacteria within the human gut microbiota. Trends in Microbiology, 23(6): 354-366.

Fijan S. (2014). Microorganisms with claimed probiotic properties: an overview of recent literature. International Journal of Environmental Research and Public Health, 11(5): 4745-4767.

Fonseca M., Vedor R., Barbosa J.C., Gomes A.M., Machado D. (2024). Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion? LWT, 200: 116187.

Gao H., Li X., Chen X., Hai D., Wei C., Zhang L., Li, P. (2022). The functional roles of Lactobacillus acidophilus in different physiological and pathological processes. Journal of microbiology and biotechnology, 32(10): 1226.

Gkitsaki I., Potsaki P., Dimou I., Laskari Z., Koutelidakis A., Giaouris, E. (2024). Development of a functional Greek sheep yogurt incorporating a probiotic Lacticaseibacillus rhamnosus wild-type strain as adjunct starter culture. Heliyon, 10(2).

González-Orozco B.D., McGovern C.J., Barringer S.A., Simons C., Jiménez-Flores R., Alvarez V.B. (2024). Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono-and co-culture with Kluyveromyces marxianus. Journal of Dairy Science.

Guarner F., Khan A.G., Garisch J., Eliakim R., Gangl A., Thomson A., Krabshuis J., Lemair T., Kaufmann P., de Paula J.A., Fedorak R., Shanahan F., Sanders M.E., Szajewska H., Ramakrishna B.S., Karakan T., Tarkan., Kim N. (2012). World gastroenterology organisation global guidelines: probiotics and prebiotics october 2011. Journal of clinical gastroenterology, 46(6): 468-481.

Hadidi M., Majidiyan N., Jelyani A.Z., Moreno A., Hadian Z., Mousavi Khanegah, A. (2021). Alginate/fish gelatin-encapsulated Lactobacillus acidophilus: A study on viability and technological quality of bread during baking and storage. Foods, 10(9): 2215.

Hill C., Guarner F., Reid G., Gibson G.R., Merenstein D.J., Pot B., Morelli L., Canini R.B., Flint H.J., Salminen S., Calder P.C., Sanders M.E. (2014). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature reviews Gastroenterology & hepatology.

Huang C.-H., Lin Y.-C., Jan, T.-R. (2017). Lactobacillus reuteri induces intestinal immune tolerance against food allergy in mice. Journal of functional foods, 31: 44-51.

Isolauri E., Salminen S., Ouwehand A.C. (2004). Probiotics. Best practice & research Clinical gastroenterology, 18(2): 299-313.

Latif A, Shehzad A, Niazi S, Zahid A., Ashraf W., Iqbal M.W., Rehman A., Riaz T., Aadil R.M., Khan I.M., Özogul F., Rocha J.M., Esatbeyoglu T., Korma S.A. (2023). Probiotics: Mechanism of action, health benefits and their application in food industries. Frontiers in microbiology, 14: 1216674.

Lee N.-K., Kim W.-S., Paik, H.-D. (2019). Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier. Food science and biotechnology, 28: 1297-1305.

Lucatto J.N., da Silva‐Buzanello R.A., de Mendonça S.N.T.G., Lazarotto T.C., Sanchez J.L., Bona E., Drunkler D.A. (2020). Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks. International journal of dairy technology, 73(1): 144-156.

Marnpae M., Chusak C., Balmori V., Kamonsuwan K., Dahlan W., Nhujak T., Hamid N., Adisakwattana, S. (2022). Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. LWT, 169: 113986.

McFarland L.V. (2015). From yaks to yogurt: the history, development, and current use of probiotics. Clinical Infectious Diseases, 60: S85-S90.

Meenu M., Kaur S., Kaur M., Mradula M., Khandare K., Xu B., Pati, P.K. (2024). The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities. Process Biochemistry.

Metchnikoff I.I. (2004). The prolongation of life: optimistic studies: Springer Publishing Company.

Monteagudo-Mera A., Rodríguez-Aparicio L., Rúa J., Martínez-Blanco H., Navasa N., García-Armesto M.R., Ferrero M.Á. (2012). In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin. Journal of functional foods, 4(2): 531-541.

Munir A., Javed G.A., Javed S., Arshad N. (2022). Levilactobacillus brevis from carnivores can ameliorate hypercholesterolemia: In vitro and in vivo mechanistic evidence. Journal of applied microbiology, 133(3): 1725-1742.

Nguyen B.T., Bujna E., Fekete N., Tran A.T., Rezessy-Szabo J.M., Prasad R., Nguyen Q.D. (2019). Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Frontiers in nutrition, 6: 54.

Organization W.H. (2004). Food and agriculture organization of the United Nations. Vitamin and mineral requirements in human nutrition, 2: 17-299.

Ozen M., Dinleyici E. (2015). The history of probiotics: the untold story. Beneficial microbes, 6(2): 159-165.

Öztürk H.İ., Demirci T., Akın N. (2018). Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics. LWT, 90: 339-345.

Ren D., Li C., Qin Y., Yin R., Du S., Ye F., Liu C., Wang M., Li Y., Sun Y., Li X., Tian M., Jin N. (2014). In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine. Anaerobe, 30: 1-10.

Ryan K.A., Jayaraman T., Daly P., Canchaya C., Curran S., Fang F., Quigley E.M., O’Toole, P.W. (2008). Isolation of lactobacilli with probiotic properties from the human stomach. Letters in applied microbiology, 47(4): 269-274.

Saber A., Alipour B., Faghfoori Z., Yari Khosroushahi A. (2017). Cellular and molecular effects of yeast probiotics on cancer. Critical Reviews in Microbiology, 43(1): 96-115.

Sanders M.E. (2011). Impact of probiotics on colonizing microbiota of the gut. Journal of clinical gastroenterology, 45: S115-S119.

Sengun I. Y., Kirmizigul A., Atlama K., Yilmaz B. (2020). The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage. LWT, 118: 108707.

Shamekhi S., Abdolalizadeh J., Ostadrahimi A., Mohammadi S.A., Barzegari A., Lotfi H., Bonabi E., Zarghami N. (2020). Apoptotic effect of Saccharomyces cerevisiae on human colon cancer SW480 cells by regulation of Akt/NF-ĸB signaling pathway. Probiotics and antimicrobial proteins, 12: 311-319.

Siriwardhana J., Rasika D., Yapa D., Weerathilake W., Priyashantha H. (2024). Enhancing Probiotic Survival and Quality of Fermented Goat Milk Beverages with Bael (Aegle marmelos) Fruit Pulp. Food Chemistry Advances, 100792.

Terpou A., Papadaki A., Lappa I.K., Kachrimanidou V., Bosnea L.A., Kopsahelis N. (2019). Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients, 11(7): 1591.

Yang A., Liao Y., Zhu J., Zhang J., Wu Z., Li X., Tong P., Chen H., Wang S., Liu, Z. (2021). Screening of anti-allergy Lactobacillus and its effect on allergic reactions in BALB/c mice sensitized by soybean protein. Journal of functional foods, 87: 104858.

Yoon H.S., Cho C.H., Yun M.S., Jang S.J., You H.J., Kim J.-H., Han D., Cha K.H., Moon S.H., Lee, K., Kim Y.J., Lee S.-J., Nam T.-W., Ko G. (2021). Akkermansia muciniphila secretes a glucagon-like peptide-1-inducing protein that improves glucose homeostasis and ameliorates metabolic disease in mice. Nature microbiology, 6(5): 563-573.

Zhu K., Hölzel C.S., Cui Y., Mayer R., Wang Y., Dietrich R., Didier A., Bassitta R., Märtlbauer E., Ding, S. (2016). Probiotic Bacillus cereus strains, a potential risk for public health in China. Frontiers in microbiology, 7: 718.

Zhu Z., Sun H., Shen K., Liu Y., Nie R., Liu, G. (2024). Preparation and properties of biofilm-states Bifidobacterium adolensentis Gr19 under dynamic culture system and its application on probiotic ice cream manufacture. Food Bioscience, 57: 103580.

Zielinska D. Kolozym-Krajewska D. (2018) Food origin lactic acid bacteria may exhibit probiotic properties: Review. Biomedical Research International.