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Submit a ProposalSynbiotics
One Line Description
Capitalize on the global demand for functional food with this comprehensive book, which provides an essential resource on the concepts, safety, and technology surrounding synbiotics and the innovative utilization of microbes in food.
Audience
Academics, researchers, and food industry professionals and manufacturers working in food science, agriprocessing, food microbiology, and food biotechnology.
Academics, researchers, and food industry professionals and manufacturers working in food science, agriprocessing, food microbiology, and food biotechnology.
Description
Since prehistoric times, humans have consumed probiotic foods and prebiotic components of food, developing them through modification in substrates, processes, and technology. In the current era, health-conscious consumers demand functional food with health-promoting activity. Synbiotics positively affect the gut microbiota population and, therefore, improve human health and well-being. As the demand for healthy food increases globally, manufacturers are searching for new possibilities to occupy a share in the rapidly evolving food market. This book covers synbiotics and advances in food microbiology, its concepts, trends, and safety aspects. It covers the utilization of microbes in different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issues, technology implementation, constraints, and food and human safety concerns, making it a comprehensive resource for academics and industry professionals alike.
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Since prehistoric times, humans have consumed probiotic foods and prebiotic components of food, developing them through modification in substrates, processes, and technology. In the current era, health-conscious consumers demand functional food with health-promoting activity. Synbiotics positively affect the gut microbiota population and, therefore, improve human health and well-being. As the demand for healthy food increases globally, manufacturers are searching for new possibilities to occupy a share in the rapidly evolving food market. This book covers synbiotics and advances in food microbiology, its concepts, trends, and safety aspects. It covers the utilization of microbes in different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issues, technology implementation, constraints, and food and human safety concerns, making it a comprehensive resource for academics and industry professionals alike.
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Author / Editor Details
Anil Panghal, PhD is an Assistant Scientist in the Department of Processing and Food Engineering in the College of Agricultural Engineering and Technology at Chaudhary Charan Singh Haryana Agricultural University. He has published several research papers in reputed journals and chapters for international publishers. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science and technology, and nutrition.
Anil Panghal, PhD is an Assistant Scientist in the Department of Processing and Food Engineering in the College of Agricultural Engineering and Technology at Chaudhary Charan Singh Haryana Agricultural University. He has published several research papers in reputed journals and chapters for international publishers. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science and technology, and nutrition.
Namita Singh, PhD is a Professor in the Department of Bio and Nano Technology at the Guru Jambheshwar University of Science and Technology with more than 22 years of experience. She has published 40 national and 60 international publications, one book, three manuals, and one patent. Her areas of expertise include microbial biotechnology, fermentation technology, environmental biotechnology, algal biotechnology, enzyme technology, and solid waste management.
Ramesh Chander Kuhad, PhD is the Pro-Chancellor at Shree Guru Gobind Singh Tricentenary University with more than 35 years of experience. He has authored more than 200 publications, edited five books, and has four patents to his credit in different areas of crop by-product biotechnology. His research focuses on microbial ecology, bioprocess engineering and fermentation technology, and wastewater treatment.
Mandeep Kumar is a research scholar in the Department of Bio and Nano Technology at the Guru Jambheshwar University of Science and Technology. He completed his postgraduate work in biochemistry at Kurukshetra University. His PhD thesis focuses on the development of vegetable-based probiotic drinks and the evaluation of their bioactivity.
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Table of Contents
Preface
16. Commercially Exploitable Probiotic Microorganisms for Humans
Taruna Sheoran, Anil Panghal and Namita Singh
Introduction
Probiotic Yeast Strains for Human Consumption
Safety Concerns for the Use of Commercially Available Microorganisms
Conclusion
References
17. Probiotic Microorganism
Gopika S. Pillai and Sonia Morya
17.1 Introduction
17.1.1 Historical Background
17.1.2 Significance of Probiotics in Modern Health
17.2 Diversity and Types of Probiotic Microorganisms
17.2.1 Bacterial Probiotics
17.2.1.1 Lactobacillus Bacteria
17.2.1.2 Bifidobacterium Bacteria
17.2.2 Yeast Probiotics
17.3 Sources of Probiotics
17.3.1 Yogurt
17.3.2 Kimchi
17.3.3 Kombucha
17.4 Dietary Supplements
17.4.1 Capsules and Tablets
17.4.2 Powder Formulations
17.4.3 Human Microbiome as a Source
17.5 Health Benefits and Applications
17.5.1 Digestive Health
17.5.2 Irritable Bowel Syndrome
17.5.3 Inflammatory Bowel Disease
17.5.4 Gastroenteritis
17.5.5 Immune System Support
17.5.6 Women’s Health
17.5.7 Oral Health
17.5.8 Skin Health
17.6 Future Applications and Emerging Research Areas
17.7 Conclusion
References
18. Mechanism of Action of Probiotics
S. Pooja, Vidya Niranjan, Anagha S. Setlur, Chandrashekar K. and Sinosh Skariyachan
18.1 Introduction
18.2 Overview of Probiotics—Need and Importance
18.3 Classification and Types of Probiotics
18.4 Major Types of Probiotic Microorganisms and Their Microbiological Aspects
18.4.1 Lactobacillus Species
18.4.2 Bifidobacterium Species
18.4.3 Bacillus Species
18.4.4 Saccharomyces Species
18.5 Major Mechanism of Probiotics
18.5.1 Antimicrobial Activities of Probiotics
18.5.1.1 Reduction of Luminal pH
18.5.1.2 Secretion of Antimicrobial Peptides
18.5.1.3 Inhibition of Bacterial Invasion
18.5.1.4 Inhibition of Bacterial Adherence to the Epithelial Cells
18.5.2 Enhancement of Barrier Function
18.5.2.1 Enhancing the Production of Mucus
18.5.2.2 Enhancing the Barrier Integrity
18.5.3 Immunomodulation
18.5.3.1 Impact on Epithelial Cells
18.5.3.2 Impact on Dendritic Cells
18.5.3.3 Impact on Monocytes and Macrophages
18.5.3.4 Impact on Lymphocytes (B-Cells, T-Cells, Natural Killer Cells)
18.5.4 Action of Probiotics on Clinical Diseases and Infections
18.5.5 Various Health Benefits of Probiotics with Examples
18.5.6 Importance of Data Science and Computational Biology in Studying the Mechanism of Probiotic Action
18.6 Conclusion
18.7 Future Perspectives
References
19. Synbiotics in Nutrition
Enespa and Prem Chandra
19.1 Introduction
19.1.1 Prebiotic Components
19.1.2 Probiotic Components
19.1.3 Synbiotic Components
19.1.3.1 Complementary Synbiotics
19.1.3.2 Synergistic Synbiotics
19.1.3.3 Synbiotic Selection Criteria
19.1.3.4 Functions of Synbiotics
19.2 Antioxidant Properties of Synbiotics
19.2.1 Antioxidant Action Mechanisms of Synbiotics
19.2.2 Synbiotics Action Mechanisms
19.3 Health Benefits and Therapeutic Potentials
19.3.1 Anticarcinogenic Effects
19.3.2 Inflammatory Bowel Disease (IBD)
19.3.2.1 Crohn’s Disease (CD)
19.3.2.2 Ulcerative Colitis (UC)
19.3.2.3 Pouchitis
19.3.3 Antioxidative Stress
19.3.4 Antiaging Effects
19.3.5 Heavy Metal Antitoxicity Effects
19.3.6 Lactose Intolerance
19.3.7 Cardiovascular Diseases and Lipid Metabolism
19.3.8 Diarrhea
19.4 Applications to Animal Health
19.4.1 Poultry
19.4.2 Pigs
19.4.3 Ruminants
19.4.4 Aquaculture
19.5 Conclusions
Acknowledgments
References
20. Synbiotics in Nutrition: The Synergy of Probiotics and Prebiotics
Mounika P.A. Reddy and Manesh Muraleedharan
20.1 Overview of Probiotics and Prebiotics
20.1.1 Mechanisms of Action in the Gut
20.1.2 Types and Sources of Prebiotics and Probiotics
20.1.3 Health Benefits and Evidence-Based Applications
20.2 Mechanism of Synbiotics
20.2.1 Synergy: How Synbiotics Work
20.2.2 Probiotics
20.2.3 Prebiotics
20.2.4 Mechanisms of Action: How Probiotics and Prebiotics Work Together
20.2.5 Health Benefits
20.2.6 Case Studies Showcasing the Synergistic Effects
20.3 Dietary Sources of Synbiotics
20.3.1 Sources of Synbiotics
20.3.2 Natural Food Sources
20.3.3 How to Incorporate Synbiotics into Your Diet
20.4 The Significance of the Gut Microbiome in Human Health
20.4.1 The Role of the Gut Microbiome in Human Health
20.4.2 The Impact of Synbiotics on Gut Microbial Composition
20.4.3 Gut-Brain Axis and Its Relation to Synbiotics
20.5 Application of Synbiotics in Health Management
20.5.1 Synbiotics in Addressing Malnutrition
20.5.2 Weight Management and Metabolic Health
20.5.3 Immune System Support
20.5.4 Gastrointestinal Disorders and Synbiotic Interventions
20.6 Progress and Prospects in Synbiotic-Based Nutrition Research
20.6.1 Ongoing Research in Synbiotics and Nutrition
20.6.2 Exploring Personalized Nutrition with Synbiotics
20.6.3 Potential Breakthroughs and Uncharted Territories
Summary
References
21. Microencapsulation in Synbiotics and Its Food Application
Yogesh Kumar and Swarnima Dey
21.1 Introduction
21.2 Role of Microorganisms in Synbiotics
21.3 Selection of Wall Material in Microencapsulation of Synbiotics
21.4 Preparation of Microencapsulated Synbiotics
21.4.1 Freeze Drying
21.4.2 Ion Gelation
21.4.3 Emulsification
21.4.4 Extrusion
21.4.5 Spray Drying
21.4.6 Coacervation
21.4.7 Refractance Window (RW) Drying
21.4.8 3D Food Printing
21.5 Application of Microencapsulated Synbiotics in Foods
21.5.1 Yoghurt
21.5.2 Cheese
21.5.3 Frozen Dairy Desserts
21.5.4 Mayonnaises
21.5.5 Beverages
21.6 Future Prospective in Microencapsulated Synbiotics
21.7 Conclusion
References
22. Microencapsulation of Synbiotics
Abishek Dinesh and Sonia Morya
22.1 Introduction
22.2 Microencapsulation of Synbiotics
22.2.1 Proteins
22.2.2 Carbohydrates
22.2.3 Lipids
22.2.4 Synthetic Polymers
22.3 Microencapsulation Methods
22.3.1 Spray Drying
22.3.2 Coacervation
22.3.3 Extrusion
22.3.4 Freeze Drying
22.3.5 Emulsification-Solvent Evaporation
22.4 Applications of Microencapsulated Synbiotics in Food
22.4.1 Dairy Products
22.4.2 Beverages
22.4.3 Bakery Products
22.4.4 Functional Foods and Nutraceutical
22.4.5 Infant Formula and Baby Food
22.4.6 Animal Feed
22.4.7 Functional Snack
22.5 Current Challenges
22.6 Future Prospects
22.7 Conclusion
References
23. Prebiotics Addition in Dairy Products
Semih Otles and Gozde Turkoz Bakirci
23.1 Introduction
23.2 Conceptual Framework (Prebiotics, Probiotics, Differences, Applications, Synbiotics)
23.2.1 Probiotics
23.2.2 Prebiotics
23.2.3 Synbiotics
23.3 Studies in the Literature Regarding the Use of Prebiotics in Dairy Products
23.4 Results and Recommendations
References
24. Synbiotic Usage in Children
Urvashi Mudgil, Permender Singh, Krishan Kumar and Vinita Bhankar
Introduction
24.1 Synbiotics for Promoting Growth in Children
24.2 Effect of Synbiotics on Gi Issues in Children
24.2.1 Functional Constipation (FC)
24.2.2 Irritable Bowel Syndrome (IBS)
24.2.3 Inflammatory Bowel Disease (IBD)
24.2.4 Functional Abdominal Pain (FAP)
24.2.5 Diarrhea in Children
24.2.6 Traveler’s Diarrhea
24.2.7 Eosinophilic Esophagitis
24.2.8 Helicobacter pylori (H. pylori)
24.2.9 Lactose Intolerance
24.3 Support to Immune System of Children
24.3.1 Synbiotic Action as an Immunomodulator in Intestine
24.4 Role of Gut-Microbiota-Brain Axis in Children with Cerebral Palsy
24.5 Effect of Synbiotics on Cardiovascular Diseases in Children
24.6 Effect of Synbiotics on Uric Acid in Children
24.7 Conclusion
References
25. Role of Synbiotics in Infant Nutrition
Manju Tewari, Prerna Pande, Saloni Godiyal and Veena Pande
25.1 Infant Nutrition
25.1.1 Cow’s Milk for Infant Nutrition
25.1.2 Preterm Infants with Low Body Weight
25.1.3 Infant Formula Milk, An Alternative Approach to Human and Bovine Milk
25.2 Gut Microbiome in Infants
25.3 Synbiotics
25.3.1 The Different Synbiotics Available and Their Clinical Effect on Infants
25.3.1.1 Effects of Synbiotic Supplementation on Infant Gut Microbiota
25.3.1.2 Effects of Synbiotics on Preventing Infant Respiratory Infection
25.3.1.3 Effects of Synbiotics on Infant Cognitive Development
25.4 Conclusions
Acknowledgments
Bibliography
26. Significance of Probiotics in the Context of Chronic Disease: Recent Revelations
Chandra Mohana. N., Narendra Kumar H. K., Kiran Kumar M.N. and Satish S.
Overview of the Metabolic Mechanisms and Therapeutic Perspectives of Probiotics
Probiotics in the Gut-Skin Axis: Atopic Dermatitis, Psoriasis, and Acne
Probiotics in Rheumatoid Diseases
Probiotics in Respiratory Infections
Probiotics in Cancer
Probiotics in Neurological Abnormalities: Alzheimer’s Disease, Parkinson’s Disease, Autism Spectrum Disorder, Depression, and Anxiety
Bibliography
27. Synbiotics: Safety and Toxicity Considerations
Prasann Kumar and Joginder Singh
27.1 Introduction
27.2 Understanding Synbiotics
27.3 Safety of Probiotics
27.4 Safety of Prebiotics
27.5 Interactions and Synergies
27.6 Toxicity Concerns
27.7 Assessing and Monitoring Safety
27.8 Future Directions and Challenges
27.9 Conclusion and Recommendations
References
28. Regulatory Framework for Use of Probiotics
Mahima Verma and Jasvir Singh
28.1 Introduction
28.2 Regulatory Framework for the Use of Probiotics in Food
28.2.1 ICMR-DBT Guidelines for Evaluation of Probiotics in Food, 2011
28.2.1.1 Safety
28.2.1.2 Efficacy
28.2.2 FSSAI Regulatory Framework
28.2.2.1 Regulations for Probiotic Food
28.2.2.2 Microorganisms Approved as Probiotics
28.2.2.3 Labeling of Probiotic Food
28.2.2.4 Claims
28.3 Regulatory Framework for Use of Probiotics in Pharma
28.4 Regulatory Framework for Use of Probiotics in Animal Feed
28.5 Conclusions
Bibliography
Index
Back to Top
Preface
16. Commercially Exploitable Probiotic Microorganisms for Humans
Taruna Sheoran, Anil Panghal and Namita Singh
Introduction
Probiotic Yeast Strains for Human Consumption
Safety Concerns for the Use of Commercially Available Microorganisms
Conclusion
References
17. Probiotic Microorganism
Gopika S. Pillai and Sonia Morya
17.1 Introduction
17.1.1 Historical Background
17.1.2 Significance of Probiotics in Modern Health
17.2 Diversity and Types of Probiotic Microorganisms
17.2.1 Bacterial Probiotics
17.2.1.1 Lactobacillus Bacteria
17.2.1.2 Bifidobacterium Bacteria
17.2.2 Yeast Probiotics
17.3 Sources of Probiotics
17.3.1 Yogurt
17.3.2 Kimchi
17.3.3 Kombucha
17.4 Dietary Supplements
17.4.1 Capsules and Tablets
17.4.2 Powder Formulations
17.4.3 Human Microbiome as a Source
17.5 Health Benefits and Applications
17.5.1 Digestive Health
17.5.2 Irritable Bowel Syndrome
17.5.3 Inflammatory Bowel Disease
17.5.4 Gastroenteritis
17.5.5 Immune System Support
17.5.6 Women’s Health
17.5.7 Oral Health
17.5.8 Skin Health
17.6 Future Applications and Emerging Research Areas
17.7 Conclusion
References
18. Mechanism of Action of Probiotics
S. Pooja, Vidya Niranjan, Anagha S. Setlur, Chandrashekar K. and Sinosh Skariyachan
18.1 Introduction
18.2 Overview of Probiotics—Need and Importance
18.3 Classification and Types of Probiotics
18.4 Major Types of Probiotic Microorganisms and Their Microbiological Aspects
18.4.1 Lactobacillus Species
18.4.2 Bifidobacterium Species
18.4.3 Bacillus Species
18.4.4 Saccharomyces Species
18.5 Major Mechanism of Probiotics
18.5.1 Antimicrobial Activities of Probiotics
18.5.1.1 Reduction of Luminal pH
18.5.1.2 Secretion of Antimicrobial Peptides
18.5.1.3 Inhibition of Bacterial Invasion
18.5.1.4 Inhibition of Bacterial Adherence to the Epithelial Cells
18.5.2 Enhancement of Barrier Function
18.5.2.1 Enhancing the Production of Mucus
18.5.2.2 Enhancing the Barrier Integrity
18.5.3 Immunomodulation
18.5.3.1 Impact on Epithelial Cells
18.5.3.2 Impact on Dendritic Cells
18.5.3.3 Impact on Monocytes and Macrophages
18.5.3.4 Impact on Lymphocytes (B-Cells, T-Cells, Natural Killer Cells)
18.5.4 Action of Probiotics on Clinical Diseases and Infections
18.5.5 Various Health Benefits of Probiotics with Examples
18.5.6 Importance of Data Science and Computational Biology in Studying the Mechanism of Probiotic Action
18.6 Conclusion
18.7 Future Perspectives
References
19. Synbiotics in Nutrition
Enespa and Prem Chandra
19.1 Introduction
19.1.1 Prebiotic Components
19.1.2 Probiotic Components
19.1.3 Synbiotic Components
19.1.3.1 Complementary Synbiotics
19.1.3.2 Synergistic Synbiotics
19.1.3.3 Synbiotic Selection Criteria
19.1.3.4 Functions of Synbiotics
19.2 Antioxidant Properties of Synbiotics
19.2.1 Antioxidant Action Mechanisms of Synbiotics
19.2.2 Synbiotics Action Mechanisms
19.3 Health Benefits and Therapeutic Potentials
19.3.1 Anticarcinogenic Effects
19.3.2 Inflammatory Bowel Disease (IBD)
19.3.2.1 Crohn’s Disease (CD)
19.3.2.2 Ulcerative Colitis (UC)
19.3.2.3 Pouchitis
19.3.3 Antioxidative Stress
19.3.4 Antiaging Effects
19.3.5 Heavy Metal Antitoxicity Effects
19.3.6 Lactose Intolerance
19.3.7 Cardiovascular Diseases and Lipid Metabolism
19.3.8 Diarrhea
19.4 Applications to Animal Health
19.4.1 Poultry
19.4.2 Pigs
19.4.3 Ruminants
19.4.4 Aquaculture
19.5 Conclusions
Acknowledgments
References
20. Synbiotics in Nutrition: The Synergy of Probiotics and Prebiotics
Mounika P.A. Reddy and Manesh Muraleedharan
20.1 Overview of Probiotics and Prebiotics
20.1.1 Mechanisms of Action in the Gut
20.1.2 Types and Sources of Prebiotics and Probiotics
20.1.3 Health Benefits and Evidence-Based Applications
20.2 Mechanism of Synbiotics
20.2.1 Synergy: How Synbiotics Work
20.2.2 Probiotics
20.2.3 Prebiotics
20.2.4 Mechanisms of Action: How Probiotics and Prebiotics Work Together
20.2.5 Health Benefits
20.2.6 Case Studies Showcasing the Synergistic Effects
20.3 Dietary Sources of Synbiotics
20.3.1 Sources of Synbiotics
20.3.2 Natural Food Sources
20.3.3 How to Incorporate Synbiotics into Your Diet
20.4 The Significance of the Gut Microbiome in Human Health
20.4.1 The Role of the Gut Microbiome in Human Health
20.4.2 The Impact of Synbiotics on Gut Microbial Composition
20.4.3 Gut-Brain Axis and Its Relation to Synbiotics
20.5 Application of Synbiotics in Health Management
20.5.1 Synbiotics in Addressing Malnutrition
20.5.2 Weight Management and Metabolic Health
20.5.3 Immune System Support
20.5.4 Gastrointestinal Disorders and Synbiotic Interventions
20.6 Progress and Prospects in Synbiotic-Based Nutrition Research
20.6.1 Ongoing Research in Synbiotics and Nutrition
20.6.2 Exploring Personalized Nutrition with Synbiotics
20.6.3 Potential Breakthroughs and Uncharted Territories
Summary
References
21. Microencapsulation in Synbiotics and Its Food Application
Yogesh Kumar and Swarnima Dey
21.1 Introduction
21.2 Role of Microorganisms in Synbiotics
21.3 Selection of Wall Material in Microencapsulation of Synbiotics
21.4 Preparation of Microencapsulated Synbiotics
21.4.1 Freeze Drying
21.4.2 Ion Gelation
21.4.3 Emulsification
21.4.4 Extrusion
21.4.5 Spray Drying
21.4.6 Coacervation
21.4.7 Refractance Window (RW) Drying
21.4.8 3D Food Printing
21.5 Application of Microencapsulated Synbiotics in Foods
21.5.1 Yoghurt
21.5.2 Cheese
21.5.3 Frozen Dairy Desserts
21.5.4 Mayonnaises
21.5.5 Beverages
21.6 Future Prospective in Microencapsulated Synbiotics
21.7 Conclusion
References
22. Microencapsulation of Synbiotics
Abishek Dinesh and Sonia Morya
22.1 Introduction
22.2 Microencapsulation of Synbiotics
22.2.1 Proteins
22.2.2 Carbohydrates
22.2.3 Lipids
22.2.4 Synthetic Polymers
22.3 Microencapsulation Methods
22.3.1 Spray Drying
22.3.2 Coacervation
22.3.3 Extrusion
22.3.4 Freeze Drying
22.3.5 Emulsification-Solvent Evaporation
22.4 Applications of Microencapsulated Synbiotics in Food
22.4.1 Dairy Products
22.4.2 Beverages
22.4.3 Bakery Products
22.4.4 Functional Foods and Nutraceutical
22.4.5 Infant Formula and Baby Food
22.4.6 Animal Feed
22.4.7 Functional Snack
22.5 Current Challenges
22.6 Future Prospects
22.7 Conclusion
References
23. Prebiotics Addition in Dairy Products
Semih Otles and Gozde Turkoz Bakirci
23.1 Introduction
23.2 Conceptual Framework (Prebiotics, Probiotics, Differences, Applications, Synbiotics)
23.2.1 Probiotics
23.2.2 Prebiotics
23.2.3 Synbiotics
23.3 Studies in the Literature Regarding the Use of Prebiotics in Dairy Products
23.4 Results and Recommendations
References
24. Synbiotic Usage in Children
Urvashi Mudgil, Permender Singh, Krishan Kumar and Vinita Bhankar
Introduction
24.1 Synbiotics for Promoting Growth in Children
24.2 Effect of Synbiotics on Gi Issues in Children
24.2.1 Functional Constipation (FC)
24.2.2 Irritable Bowel Syndrome (IBS)
24.2.3 Inflammatory Bowel Disease (IBD)
24.2.4 Functional Abdominal Pain (FAP)
24.2.5 Diarrhea in Children
24.2.6 Traveler’s Diarrhea
24.2.7 Eosinophilic Esophagitis
24.2.8 Helicobacter pylori (H. pylori)
24.2.9 Lactose Intolerance
24.3 Support to Immune System of Children
24.3.1 Synbiotic Action as an Immunomodulator in Intestine
24.4 Role of Gut-Microbiota-Brain Axis in Children with Cerebral Palsy
24.5 Effect of Synbiotics on Cardiovascular Diseases in Children
24.6 Effect of Synbiotics on Uric Acid in Children
24.7 Conclusion
References
25. Role of Synbiotics in Infant Nutrition
Manju Tewari, Prerna Pande, Saloni Godiyal and Veena Pande
25.1 Infant Nutrition
25.1.1 Cow’s Milk for Infant Nutrition
25.1.2 Preterm Infants with Low Body Weight
25.1.3 Infant Formula Milk, An Alternative Approach to Human and Bovine Milk
25.2 Gut Microbiome in Infants
25.3 Synbiotics
25.3.1 The Different Synbiotics Available and Their Clinical Effect on Infants
25.3.1.1 Effects of Synbiotic Supplementation on Infant Gut Microbiota
25.3.1.2 Effects of Synbiotics on Preventing Infant Respiratory Infection
25.3.1.3 Effects of Synbiotics on Infant Cognitive Development
25.4 Conclusions
Acknowledgments
Bibliography
26. Significance of Probiotics in the Context of Chronic Disease: Recent Revelations
Chandra Mohana. N., Narendra Kumar H. K., Kiran Kumar M.N. and Satish S.
Overview of the Metabolic Mechanisms and Therapeutic Perspectives of Probiotics
Probiotics in the Gut-Skin Axis: Atopic Dermatitis, Psoriasis, and Acne
Probiotics in Rheumatoid Diseases
Probiotics in Respiratory Infections
Probiotics in Cancer
Probiotics in Neurological Abnormalities: Alzheimer’s Disease, Parkinson’s Disease, Autism Spectrum Disorder, Depression, and Anxiety
Bibliography
27. Synbiotics: Safety and Toxicity Considerations
Prasann Kumar and Joginder Singh
27.1 Introduction
27.2 Understanding Synbiotics
27.3 Safety of Probiotics
27.4 Safety of Prebiotics
27.5 Interactions and Synergies
27.6 Toxicity Concerns
27.7 Assessing and Monitoring Safety
27.8 Future Directions and Challenges
27.9 Conclusion and Recommendations
References
28. Regulatory Framework for Use of Probiotics
Mahima Verma and Jasvir Singh
28.1 Introduction
28.2 Regulatory Framework for the Use of Probiotics in Food
28.2.1 ICMR-DBT Guidelines for Evaluation of Probiotics in Food, 2011
28.2.1.1 Safety
28.2.1.2 Efficacy
28.2.2 FSSAI Regulatory Framework
28.2.2.1 Regulations for Probiotic Food
28.2.2.2 Microorganisms Approved as Probiotics
28.2.2.3 Labeling of Probiotic Food
28.2.2.4 Claims
28.3 Regulatory Framework for Use of Probiotics in Pharma
28.4 Regulatory Framework for Use of Probiotics in Animal Feed
28.5 Conclusions
Bibliography
Index
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