Next-generation probiotics: Advancements in fermented dairy products and their health benefits
The discovery of Next-generation Probiotics (NGPs) has created innovative techniques to improve fermented dairy products that are both healthy and promising. Unlike typical probiotics, NGPs are defined based on genetic and bioinformatics facilities, providing specialized benefits such as immunomodul...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
World Scientific Publishing
2025-01-01
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| Series: | Traditional Medicine and Modern Medicine |
| Subjects: | |
| Online Access: | https://www.worldscientific.com/doi/10.1142/S2575900025300048 |
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| Summary: | The discovery of Next-generation Probiotics (NGPs) has created innovative techniques to improve fermented dairy products that are both healthy and promising. Unlike typical probiotics, NGPs are defined based on genetic and bioinformatics facilities, providing specialized benefits such as immunomodulation and diet-induced gut bacteria management, as well as inhibitory effects against chronic illness. These innovations include strains like Akkermansia muciniphila and Faecalibacterium prausnitzii, which have been shown to improve gut health, metabolism, and mental wellness via the gut-brain axis. Encapsulation and bioengineering are increasingly being used to change the physicochemical properties of probiotics in order to improve their survivability in dairy matrices and endure the harsh environment of the gastrointestinal system. This review focuses on the interaction of NGPs with conventional probiotics, which improves the performance of functional fermented dairy products. Furthermore, it analyzes the opportunities and challenges of putting these advancements into effect, as well as the critical role that adequate legislation and consumer awareness play in this process. As sustainability and customized nutrition become increasingly popular across the world, targeted nutritional gains through sustainable NGPs in the dairy sector can be viewed as a chance to improve quality of life and advance functional foods. |
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| ISSN: | 2575-9000 2575-9019 |