Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review

Autor(es):Mostrar menos -

Khaneghah, Amin Mousavi ^[1] ; Abhari, Khadijeh ^[2] ; Es, Ismail ^[3] ; Soares, Mariana B. ^[1] ; Oliveira, Rodrigo B. A. ^{[4, 1]} ; Hosseini, Hedayat ^{[2, 5]} ; Rezaei, Mohammad ^{[6, 7]} ; Balthazar, Celso F. ^[1] ; Silva, Ramon ^[4] ; Cruz, Adriano G. ^{[4, 8]} ; Ranadheera, C. Senaka ^[9] ; Sant'Ana, Anderson S. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Dept Food Sci, Fac Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Shahid Beheshti Univ Med Sci, Natl Nutr & Food Technol Res Inst, Fac Nutr Sci & Food Technol, Dept Food Sci & Technol, Tehran - Iran

^[3] Univ Estadual Campinas, Fac Chem Engn, Dept Mat & Bioproc Engn, Campinas, SP - Brazil

^[4] Fluminense Fed Univ, Dept Food Technol, Fac Vet, Niteroi, RJ - Brazil

^[5] Shahid Beheshti Univ Med Sci, Food Safety Res Ctr, Tehran - Iran

^[6] Univ Tehran Med Sci, Sch Publ Hlth, Dept Environm Hlth, Tehran - Iran

^[7] Univ Tehran, Dept Food Hyg, Fac Vet Med, Tehran - Iran

^[8] Fed Inst Sci & Technol, Rio De Janeiro, RJ - Brazil

^[9] Univ Melbourne, Sch Agr & Food, Fac Vet & Agr Sci, Melbourne, Vic - Australia

• Tipo de documento: Artigo de Revisão
• Fonte: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 95, p. 205-218, JAN 2020.
• Citações Web of Science: 0

Resumo

Background: Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to their interactions within the GIT. However, no comprehensive review regarding the involved mechanisms in inhibiting foodborne pathogens in foods by probiotics, besides their interaction is available. Scope and approach: The current article provides an overview considering the interactions between probiotics and pathogens in hosts as well as in foods aiming to gain insights regarding relevant properties to be used in further developments of probiotic-based food products. Key findings and conclusions: The interaction between probiotics and pathogens in foods and in the hosts and different mechanism of probiotics in control of enteric pathogens colonization were reviewed in the current study. While the mechanisms of action correlated with probiotic strains in the GIT are diverse and well-studied, their interactions with pathogens in foods is overlooked. Revealing how probiotic strains interact with foodbrne pathogens in foods is of key relevance in a contemporary context that demand the development of more robust formulations. Although several mechanisms such as production of substances such as organic acids, bacteriocins, and hydrogen peroxide have been suggested regarding probiotics actions in food matrices, still substantial challenges exist concerning the molecular mode of their antimicrobial action. Additionally, it is required to comprehend the appreciate dose, species, and a combination of probiotics in controlling the pathogens. (AU)

• Processo FAPESP: 13/21544-9 - Modelagem matemática da sobrevivência de micro-organismos probióticos em condições simuladas do trato gastrointestinal e estudo dos efeitos à saúde associados ao consumo de requeijão cremoso adicionado de Bacillus probióticos
• Beneficiário: Mariana Batista Soares
• Modalidade de apoio: Bolsas no Brasil - Mestrado