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Due to its physiological benefits from in vitro and in vivo points of view, Akkermansia muciniphila, a common colonizer in the human gut mucous layer, has consistently been identified as an option for the next-generation probiotic. A. muciniphila is a significant bacterium that promotes host physiology. However, it also has a great deal of potential to become a probiotic due to its physiological advantages in a variety of therapeutic circumstances. Therefore, it can be established that the abundance of A. muciniphila in the gut environment, which is controlled by many genetic and dietary variables, is related to the biological behaviors of the intestinal microbiota and gut dysbiosis/eubiosis circumstances. Before A. muciniphila is widely utilized as a next-generation probiotic, regulatory obstacles, the necessity for significant clinical trials, and the sustainability of manufacturing must be eliminated. In this review, the outcomes of recent experimental and clinical reports are comprehensively reviewed, and common colonization patterns, main factors involved in the colonization of A. muciniphila in the gut milieu, their functional mechanisms in establishing homeostasis in the metabolic and energy pathways, the promising delivery role of microencapsulation, potential genetic engineering strategies, and eventually safety issues of A. muciniphila have been discussed., (© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

This study aimed to assess the effects of the probiotic (PROB) Bifidobacterium animalis subsp. lactis HN019 in two different delivery vehicles in experimental periodontitis (EP), including the gene expression for IL-10, IFN-γ, and FOXP3. In total, 32 rats were assigned into groups (n=8): C (control), EP, EP-PROB/Water, and EP-PROB/Milk. The probiotic was administered for 4 weeks, from baseline to euthanasia. Periodontitis was induced by ligatures 14 days after baseline. Data were statistically analyzed (p<0.05). Both probiotic groups presented decreased alveolar bone loss and increased interproximal attachment level than group EP. Also, these parameters were significantly improved in the Milk group when compared with the Water group. EP-PROB/Milk showed higher gene expression for IL-10 and lower for FOXP3 in relation to EP-PROB/Water and EP groups. The use of milk was able to potentiate the protective effects of B. lactis HN019 in rats under EP., (© 2022. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Probiotics are live microorganisms that, when administered in adequate numbers, confer health benefit/s on the host, while prebiotics are nondigestible food ingredients that are selectively stimulate the growth of beneficial microorganisms in the distal parts of the host digestive tract conferring health benefits. Dairy products manufactured mainly using bovine milk is the major vehicle in delivering probiotics to humans. At present, there is an increasing demand for non-bovine probiotic milk products. Both bovine and non-bovine dairy products contain several ingredients with prebiotic properties such as oligosaccharides that could positively interact with probiotics to alter their functional properties. Furthermore, these bovine and non-bovine products could be fortified with prebiotics from various sources such as inulin and oligofructose in order to provide additional health benefits. In addition, non-bovine milk products are good sources for isolating novel potential probiotics. Non-bovine milk such as goat, sheep, camel and donkey have been used in producing several probiotic products including set-yoghurt, drinking-yoghurt, stirred-yoghurt, ice cream and cheese. Prebiotic inclusions in non-bovine milk at present is mainly associated with goat and sheep milk products. In this context, this chapter focuses on the different types of non-bovine milk products containing probiotics and prebiotics, and product quality and microbiological characteristics with special reference to probiotic viability., (© 2020 Elsevier Inc. All rights reserved.)

Objectives: To evaluate the effect of probiotic containing in dairy products on oral and salivary parameters., Material and Methods: Electronic searches were performed based on the PICO criteria. Randomized controlled trials in adults/children (P) in which dairy products containing probiotics (I) were compared to controls (C) for establishment of oral health (O) were included. Risk of bias and data extraction were performed. The meta-analysis evaluated the influence of probiotics on Streptococcus mutans (SM), Lactobacillus spp. (LB), and yeast counts, plaque index, and salivary pH. Random or fixed effect models were used, and heterogeneity was tested., Results: Thirty-two studies were included in the qualitative synthesis, and 24 in the meta-analysis. For dichotomous results, individuals who consumed probiotics exhibited decreased scores in SM concentrations (RD 0.15 [0.02, 0.28] p = 0.03, I 2  = 70%), but no change was observed for LB (RD 0.10 [- 0.03, 0.23] p = 0.13, I 2  = 94%), or yeast levels (RD 0.05 [- 0.02, 0.12] p = 0.7, I 2  = 48%). For continuous analysis, both probiotic and control groups presented similar results for SM and LB (MD - 0.55 [- 1.16, 0.07] p = 0.08, I 2  = 62%, and RD 0.10 [- 0.03, 0.23] p = 0.13, I 2  = 94%, respectively). The consumption of probiotics increased salivary pH (MD 0.20 [0.04, 0.35] p = 0.01, I 2  = 46%) and plaque index (MD 0.38 [0.11, 0.65] p = 0.005, I 2  = 0%). The probiotic milk reduced SM (MD - 0.59 [- 0.96, - 0.22] p = 0.002, I 2  = 0%), and the probiotic yogurt decreased LB counts (RD 0.35 [0.19, 0.51] p < 0.0001, I 2  = 0%)., Conclusions: In general, dairy probiotics were effective in reducing SM, increasing salivary pH, and promoting a higher plaque index. Liquid matrices, such as milk and yogurt, seem to be more effective in reducing SM and LB levels., Clinical Relevance: Consumption of dairy products containing probiotics could be a supporting method in caries prevention.