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Cancer chemotherapy has allowed many patients to survive, but not without risks derived from its adverse effects. Drugs, such as 5-fluorouracil, irinotecan, oxaliplatin, methotrexate, and others, as well as different drug combinations trigger intestinal mucositis that may cause or contribute to anorexia, pain, diarrhea, weight loss, systemic infections, and even death. Dysbiosis is a hallmark of chemotherapy-induced intestinal mucositis and diarrhea, and, therefore, strategies aimed at modulating intestinal microbiota may be useful to counteract and prevent those dreadful effects. This narrative review offers an overview of the studies performed to test the efficacy of probiotics and probiotic-like agents against chemotherapy-induced intestinal mucositis and its consequences. Microbiota modulation through the oral administration of different probiotics (mainly strains of Lactobacillus and Bifidobacterium), probiotic mixtures, synbiotics, postbiotics, and paraprobiotics has been tested in different animal models and in some clinical trials. Regulation of dysbiosis, modulation of epithelial barrier permeability, anti-inflammatory effects, modulation of host immune response, reduction of oxidative stress, or prevention of apoptosis are the main mechanisms involved in their beneficial effects. However, the findings are limited by the great heterogeneity of the preclinical studies and the relative lack of studies in immunocompromised animals, as well as the scarce availability of results from clinical trials. Despite this, the results accumulated so far are promising. Hopefully, with the aid of these agents, intestinal mucositis will be less impactful to the cancer patient in the near future. [ABSTRACT FROM AUTHOR]

Studies describing antagonistic activity and disease resistance efficacy of potential probiotics towards lactococcosis caused by Lactococcus garvieae, Lactococcus lactis, Lactococcus piscium, and Lactococcus raffinolactis are limited. Most studies have focused on lactic acid bacteria (LAB), and less attention has been paid to Bacillus probiotics or other gram-positive or gram-negative members. Lactobacillus, Lactococcus, Leuconostoc, and Enterococcus are the most common genera of LAB tested towards L. garvieae either in in vitro or in vivo assays, and the obtained results are promising. Although strains of Flavobacterium, Pseudomonas, Aeromonas, and Vibrio genera have shown antibacterial activity against L. garvieae, further work is required to confirm such inhibition activity, particularly by disease resistance bioassays. recently, gram-positive or gram-negative bacteria strains have demonstrated antimicrobial inhibition towards L. garvieae in postbiotics, but details of their mode of action warranted further studies. This review addresses the probiotic therapy for lactococcosis in aquaculture and discusses the present gaps. [ABSTRACT FROM AUTHOR]

Intestinal mucositis (IM) is a common side effect resulting from cancer treatment. However, the management so far has not been very effective. In the last years, the role of the gut microbiota in the development and severity of mucositis has been studied. Therefore, the use of probiotics and paraprobiotics could have a potential therapeutic effect on IM. The aim of our study was to investigate the impact of the administration of Lacticaseibacillus rhamnosus (L. rhamnosus) CGMCC1.3724 and the paraprobiotic on IM in mice. For 13 days, male Balb/c mice were divided into six groups: control (CTL) and mucositis (MUC)/0.1 mL of saline; CTL LrV and MUC LrV/0.1 mL of 108 CFU of viable Lr; CTL LrI and MUC LrI/0.1 mL of 108 CFU of inactivated Lr. On the 10th day, mice from the MUC, MUC LrV, and MUC LrI groups received an intraperitoneal injection (300 mg/kg) of 5-fluorouracil to induce mucositis. The results showed that the administration of the chemotherapeutic agent increased the weight loss and intestinal permeability of the animals in the MUC and MUC LrV groups. However, administration of paraprobiotic reduced weight loss and maintained PI at physiological levels. The paraprobiotic also preserved the villi and intestinal crypts, reduced the inflammatory infiltrate, and increased the mucus secretion, Muc2 gene expression, and Treg cells frequency. [ABSTRACT FROM AUTHOR]

Long-term dietary habits are of great importance in the composition of the intestinal microbiota, which is represented by microorganisms that affect metabolic, physiological and immunological processes. The use of probiotics and prebiotics for the microbiota associated with nutrition is very popular. The fact that probiotics contain live microorganisms, which contribute significantly to the expansion of the food sector, can cause problems in industrial processes and storage. In recent years, in addition to probiotics and prebiotics, symbiotics in which probiotics and prebiotics are used in combination; postbiotics, which are metabolic by-products secreted by microorganisms, and paraprobiotics, which are non-living microbial cells, have started to attract a lot of attention. In the study, a literature review was conducted on the functions, health effects and uses of symbiotics, postbiotics and paraprobiotics in the food industry. [ABSTRACT FROM AUTHOR]

Abstract This study highlights the cytotoxic effect of three L. casei strains on colorectal cell lines in invitro conditions. Different concentrations of live, heat killed (HK) and cell free supernatant (CFS) of three L.casei strains were subjected to CaCo2 and MRC5 cell lines. The viability of the treated and untreated cells was determined after 72 hrs by MTT assay, and IC50 estimated. Apoptosis was evaluated by Annexin V-propidium iodide method using flow cytometry. The live, HK and CFS of the L. casei strains showed cytotoxic effects on colorectal cell lines with significant differences. The cytotoxicity effects of live cells on CaCo2 cells were significantly higher (p˂0.01) than the HK cells. A dose dependent response was observed, as higher concentrations resulted in enhanced cytotoxicity effects. Live L.casei 1296-2cells inhibited 91% of CaCo2 cell growth, with IC50 of less than 108 cfu/ml. MRS medium and concentrations of CFS at above 20% v/v, were cytotoxic to the normal cell lines. Flow cytometry analyses of L. casei 1296-2 indicated that cytotoxicity effects on CaCo2 cells is related to apoptotic induction. Invitro studies indicate that Live and CFS of L. casei 1296-2 might be promising candidate for the control of colorectal cancers.

The proper functioning of the human organism is dependent on a number of factors. The health condition of the organism can be often enhanced through appropriate supplementation, as well as the application of certain biological agents. Probiotics, i.e., live microorganisms that exert a beneficial effect on the health of the host when administered in adequate amounts, are often used in commonly available dietary supplements or functional foods, such as yoghurts. Specific strains of microorganisms, administered in appropriate amounts, may find application in the treatment of conditions such as various types of diarrhoea (viral, antibiotic-related, caused by Clostridioides difficile), irritable bowel syndrome, ulcerative colitis, Crohn's disease, or allergic disorders. In contrast, live microorganisms capable of exerting influence on the nervous system and mental health through interactions with the gut microbiome are referred to as psychobiotics. Live microbes are often used in combination with prebiotics to form synbiotics, which stimulate growth and/or activate the metabolism of the healthy gut microbiome. Prebiotics may serve as a substrate for the growth of probiotic strains or fermentation processes. Compared to prebiotic substances, probiotic microorganisms are more tolerant of environmental conditions, such as oxygenation, pH, or temperature in a given organism. It is also worth emphasizing that the health of the host may be influenced not only by live microorganisms, but also by their metabolites or cell components, which are referred to as postbiotics and paraprobiotics. This work presents the mechanisms of action employed by probiotics, prebiotics, synbiotics, postbiotics, paraprobiotics, and psychobiotics, together with the results of studies confirming their effectiveness and impact on consumer health. [ABSTRACT FROM AUTHOR]

Paraprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some compounds, such as exopolysaccharides, peptidoglycans, surface proteins, and lipoteichoic acids, all of which have a variety of positive health effects. Paraprobiotics also have numerous technological advantages. Therefore, paraprobiotics are promising components and have great potential for producing functional food products. However, there are limited studies, most of which concentrate on using paraprobiotics in clinical research and using them directly. The objective of this study is to summarize the ways to obtain paraprobiotics, their health benefits, technological advantages, and their potential for utilization in food products.

The proper functioning of the human organism is dependent on a number of factors. The health condition of the organism can be often enhanced through appropriate supplementation, as well as the application of certain biological agents. Probiotics, i.e., live microorganisms that exert a beneficial effect on the health of the host when administered in adequate amounts, are often used in commonly available dietary supplements or functional foods, such as yoghurts. Specific strains of microorganisms, administered in appropriate amounts, may find application in the treatment of conditions such as various types of diarrhoea (viral, antibiotic-related, caused by Clostridioides difficile), irritable bowel syndrome, ulcerative colitis, Crohn’s disease, or allergic disorders. In contrast, live microorganisms capable of exerting influence on the nervous system and mental health through interactions with the gut microbiome are referred to as psychobiotics. Live microbes are often used in combination with prebiotics to form synbiotics, which stimulate growth and/or activate the metabolism of the healthy gut microbiome. Prebiotics may serve as a substrate for the growth of probiotic strains or fermentation processes. Compared to prebiotic substances, probiotic microorganisms are more tolerant of environmental conditions, such as oxygenation, pH, or temperature in a given organism. It is also worth emphasizing that the health of the host may be influenced not only by live microorganisms, but also by their metabolites or cell components, which are referred to as postbiotics and paraprobiotics. This work presents the mechanisms of action employed by probiotics, prebiotics, synbiotics, postbiotics, paraprobiotics, and psychobiotics, together with the results of studies confirming their effectiveness and impact on consumer health.

Yoghurt was produced using killed cells of Lactobacillus acidophilus ATCCSD 5221 and Bifidobacterium animalis subsp. lactis BB‐12. The rheological and sensory properties of the yoghurt were investigated at the end of the fermentation. The results revealed that the samples made with killed cells gave the lowest storage modulus, loss modulus, stress crossover point and loss tangent. The frequency‐sweep of yoghurt samples containing paraprobiotics added before fermentation showed the highest correlation coefficient. In the case of sensory assessment, significant differences were indicated among treatments. Adding killed cells of B. animalis subsp. lactis BB‐12 before fermentation produced yoghurt with the highest total score, whereas samples containing killed cells of L. acidophilus ATCCSD 5221 and B. animalis subsp. lactis BB‐12 added before fermentation exhibited the lowest total score. [ABSTRACT FROM AUTHOR]

Today, the use of microorganisms to produce substances that can be consumable, used as a food ingredient and have a positive effect on consumer health is attracting attention and studies in this field are increasing. Besides, the therapeutic products produced by lactic acid bacteria (LAB) can be used in the food and pharmaceutical industry to create desirable characteristics of foods. In addition to the positive effects of LAB, probiotics and synbiotics have been known for many years, many studies examining postbiotics and paraprobiotics have attracted attention in recent years. The therapeutic products obtained from different LAB may have different properties and should be investigated widely. In this paper, the biotherapeutic substances produced by LAB and their effects on health are summarized. [ABSTRACT FROM AUTHOR]

The probiotic approach represents a potentially effective and mild alternative strategy for the prevention and treatment of either inflammatory or allergic diseases. Several studies have shown that different bacterial strains can exert their probiotic abilities by influencing the host's immune system, thereby modulating immune responses. However, the emerging concern regarding safety problems arising from the extensive use of live microbial cells is enhancing the interest in non-viable microorganisms or microbial cell extracts, as they could eliminate shelf-life problems and reduce the risks of microbial translocation and infection. The purpose of this review is to provide an overview of the scientific literature concerning studies in which dead microbial cells or crude microbial cell fractions have been used as health-promoting agents. Particular attention will be given to the modulation of host immune responses. Possible mechanisms determining the effect on the immune system will also be discussed. Finally, in the light of the FAO/WHO definition of probiotics, indicating that the word 'probiotic' should be restricted to products that contain live microorganisms, and considering the scientific evidence indicating that inactivated microbes can positively affect human health, we propose the new term 'paraprobiotic' to indicate the use of inactivated microbial cells or cell fractions to confer a health benefit to the consumer. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria play an important role in functional food and fermentation products for human and animal nutrition, as probiotics, paraprobiotics, postbiotics or high-lactic acid-producing strains in biorefineries. Pulsed electric field (PEF) treatment is gaining recognition in the food industry, but little is known about the effects of PEF treatment on the probiotic characteristics of lactic acid (LA) bacteria or its application for the production of paraprobiotics and postbiotics. Thus, we studied the inactivation kinetics and permeabilization of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei as high LA-producing strains with probiotic characteristics by batch and continuous PEF treatment. Significant linear correlations between the logN reduction and permeabilization of the studied bacteria and specific energy input and current were observed during PEF treatment. Sublethal PEF treatment (5 kV/cm, 8 × 1 ms, 1 Hz) induced 10% higher LA production in L. rhamnosus , as well as the release of proteins from both bacteria. Sublethal PEF treatment did not change the susceptibility to specific antibiotics in L. rhamnosus , while L. paracasei showed some decrease in susceptibility to antibiotics. The results obtained are valuable for PEF treatment of functional food with probiotics and the production of paraprobiotics and postbiotics to improve food safety and functionality. • L. rhamnosus and L. paracasei were subjected to PEF treatment. • LogN reduction or permeabilization were correlated with specific energy or current. • Correlations enable scale up and transition from batch to continuous mode. • Sublethal PEF treatment affects some probiotic characteristics. • Results are important for PEF-assisted production of paraprobiotics or postbiotics. [ABSTRACT FROM AUTHOR]

Paraprobiotic yogurts were produced using killed cells of Lactobacillus acidophilus ATCCSD 5221 and Bifidobacterium lactis BB-12. Fourier-Transform Infrared Spectroscopy (FTIR-ATR), as an important and sensitive method for detecting chemical bonds in dairy product, was used to specify the FTIR-ATR spectra and detect suitable spectral regions for probiotics as well as paraprobiotics (0-day). Principal Component Analysis (PCA) was employed to specify the spectra. In PCA, two principal components (PC1 with 37.07%, PC2 with 23/40%) were found with cumulative variance greater than 90%. The microstructure was tested using field emission scanning electron microscopy. Samples containing paraprobiotics, added before fermentation, showed a different structure compared to probiotic samples with more open and larger size of pores. Treatments containing probiotics and paraprobiotics added after fermentation revealed an open and loose structure as well as a more compact structure. In yogurt samples without probiotics and paraprobiotics, an open and spongy structure was observed. The sample containing killed cells of L. acidophilus ATCCSD 5221 and B. lactis BB-12 added before fermentation exhibited the lowest syneresis, highest water holding capacity, and highest apparent viscosity due to the presence of exopolysaccharides and cell components. • L. acidophilus ATCCSD 5221 and B. lactis BB-12 killed cells were added to yogurt. • Paraprobiotics added before fermentation showed more open and larger size of the pores. • EPS-containing yogurts demonstrated the highest water holding capacity, and viscosity. • Peaks related to the C= O, C–N and C–O group bonds were not observed in paraprobiotics treatments. [ABSTRACT FROM AUTHOR]

• Paraprobiotic yogurt has been developed containing dead Lactobacillus acidophilus and Bifidobacterium lactis. • Paraprobiotic addition increased viability of starter cultures. • Paraprobiotic yogurts had the highest WHC. Paraprobiotics are inactivated probiotics that exert various health and technological benefits making them suitable for production of functional yogurt. In the present study, probiotic yogurt containing Lactobacillus acidophilus ATCC SD 5221 and Bifidobacterium lactis BB-12 and paraprobiotic yogurt containing inactivated form of the mentioned bacteria were produced and were compared regarding microbiological, biochemical, and physical properties during 28 days of storage at refrigerated temperature. Results revealed that the greatest mean pH drop rate, mean acidity increase rate, mean redox potential increase rate, final acidity and final redox potential were observed in yogurt containing inactivated L. acidophilus added before fermentation. The highest lactic acid after 28 days of storage was obtained in samples prepared by addition of paraprobiotic form of L. acidophilus after fermentation. Yogurt samples with B. lactis and L. acidophilus added after fermentation showed the highest and lowest acetic acid level, respectively after 28 days of storage. The samples containing L. acidophilus and B. lactis had the highest acetaldehyde on day 0 while on day 28, L. acidophilus had more impact on acetaldehyde generation in yogurts. Addition of paraprobiotics increased viability of starter cultures. In addition, incorporation of inactivated probiotic cells into yogurt resulted in lower syneresis and the higher WHC compared to probiotic yogurt samples. Regarding color parameters, it was observed that color parameters (a*, b* and L*) were not influenced by paraprobiotic in probiotic and paraprobiotic yogurts. Overall, it can be concluded that incorporation of paraprobiotics into yogurt involves less technological challenges and can be considered as a suitable appropriate alternative for probiotics in development of functional yogurt. [ABSTRACT FROM AUTHOR]