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Non-LAB Bacterial Probiotic

Next-Generation Probiotic, Bacillus Spp., Clostridium butyricum

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Handbook of Food Bioactive Ingredients

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Abstract

With recent advances in the knowledge of the gut microbiome and its relation to the host, it has been determined that intestinal commensals play critical roles in human health. The definition of “probiotic” states that the microorganism must have health-promoting properties; for this reason, currently many studies are identifying and introducing members of the intestinal microbiome and commensals as next-generation probiotics. The most important next-generation probiotic species are Akkermansia muciniphila, Faecalibacterium prausnitzii, and Bacteroides spp. Several of these are promising for preventing and treating many chronic and metabolic diseases such as inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), diabetes, obesity, Clostridium butyricum, Crohn’s disease, etc. However, there is a big challenge with viable intestinal delivery as they are oxygen sensitive and need new cultivation and storage methods. In addition, the need for viable intestinal delivery of probiotics got scientists thinking about using Bacillus spp. and Clostridium spp. as naturally encapsulated members of the gut microbiome because of spore formation. Spores are highly resistant to acidity, heat, and chemicals, and they can survive in harsh environments like different gastrointestinal fluids and heat processing in bakery products. They also play roles in human health through immune modulation and secreting beneficial metabolites.

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Authors and Affiliations

  1. Department of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran

    Morteza Khomeiri & Sima Taheri

  2. Nobonyad Nasr Food Industry Specialists Company, Tehran, Iran

    Ahmad Nasrollahzadeh

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  1. Morteza Khomeiri
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  2. Sima Taheri
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  3. Ahmad Nasrollahzadeh
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Correspondence to Morteza Khomeiri .

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Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

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Khomeiri, M., Taheri, S., Nasrollahzadeh, A. (2023). Non-LAB Bacterial Probiotic. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_42-1

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