Everything about the Prebiotics and Probiotics and their Effect on Public Health

Abbreviations

SCFAs: Short-Chain Fatty Acids; IBS: Irritable Bowel Syndrome; IBD: Inflammatory Bowel Diseases; IgA: Immunoglobulin A.

Introduction

Benefits of Prebiotics and Probiotics for Specific Health Conditions, Cardiovascular Health, both prebiotics and probiotics may have cardiovascular benefits. Probiotics can help lower cholesterol levels, reduce blood pressure, and improve arterial function [1, 2, 3, 4, 5, 6, 7]. Prebiotics, by improving gut microbial composition, may also reduce the risk of heart disease by decreasing blood pressure and cholesterol levels and reducing inflammation [8, 9, 10, 11, 12, 13, 14]. Potential Risks of Prebiotics and Probiotics, while both prebiotics and probiotics are generally considered safe for most people, there are some potential risks as Probiotics: In some individuals, especially those with compromised immune systems, probiotics may cause infections [15, 16, 17, 18, 19, 20, 21]. Additionally, some strains of probiotics can produce gas or bloating in sensitive individuals. Prebiotics: Excessive intake of prebiotics can lead to digestive discomfort, including bloating, flatulence, and diarrhoea [22, 23, 24, 25, 26, 27, 28]. It is important to gradually increase the intake of prebiotics to allow the gut microbiota to adapt [29, 30, 31, 32, 33, 34, 35].

Prebiotic

Prebiotics are non-digestible food ingredients that promote the growth or activity of beneficial microorganisms in the gut [36, 37, 38, 39, 40, 41, 42]. They are primarily types of fiber that are resistant to digestion in the stomach and small intestine but can be fermented by the bacteria in the colon [43, 44, 45, 46, 47, 48, 49]. Mechanism of Action as follow Prebiotics work by serving as a food source for beneficial gut bacteria, including Bifidobacteria and Lactobacilli. These bacteria ferment prebiotics into short-chain fatty acids (SCFAs) like butyrate, which are crucial for maintaining gut health [50, 51, 52, 53, 54, 55, 56].

Short-chain fatty acids (SCFAs) help to lower the pH of the colon, creating an environment that inhibits the growth of pathogenic bacteria and promotes overall gut health [57, 58, 59, 60, 61, 62, 63, 64]. Sources of Prebiotics, Prebiotics are found in various foods, particularly those rich in fiber, such as Fruits as Bananas, apples, and berries [65, 66, 67, 68, 69, 70, 71]. Vegetables as Onions, garlic, leeks, and asparagus. Whole Grains as Oats, barley, and wheat. Legumes as Beans, lentils, and chickpeas [72, 73, 74, 75, 76, 77, 78].

Probiotics

Probiotics are live microorganisms, most commonly bacteria or yeasts, which, when consumed in adequate amounts, confer health benefits to the human [79, 80, 81, 82, 83, 84, 85, 86]. They are often referred to as “good bacteria” because they help maintain the balance of gut microbiota and improve gut health [87, 88, 89, 90, 91, 92, 93]. Mechanism of Action as follow Probiotics exert their effects by colonizing the gut and competing with harmful bacteria for nutrients and space. They can also produce substances such as lactic acid, hydrogen peroxide, and bacteriocins, which inhibit the growth of pathogenic bacteria [94, 95, 96, 97, 98, 99, 100]. Additionally, probiotics can modulate the immune system and improve the integrity of the intestinal lining. Sources of Probiotics as Probiotics are found in fermented foods, including Yogurt and kefir [101, 102, 103, 104, 105, 106, 107]. Probiotics can also be consumed through dietary supplements in capsule, tablet, or powder form [108, 109, 110, 111, 112, 113, 114]. The Role of Prebiotics and Probiotics in Gut Health by Gut Microbiale Composition, the balance between beneficial and harmful bacteria in the gut is crucial for overall health [115, 116, 117, 118, 119, 120, 121]. Prebiotics and probiotics both help to maintain this balance by Prebiotics promote the growth of beneficial bacteria by providing them with essential nutrients [122, 123, 124, 125, 126, 127, 128]. Probiotics directly introduce beneficial microorganisms to the gut, enhancing the overall diversity and function of the microbiota [129, 130, 131, 132, 133, 134, 135]. A healthy gut microbiota supports various physiological functions, including digestion, immune function, and even the production of certain vitamins and neurotransmitters [136, 137, 138, 139, 140, 141, 142, 143, 144, 145, 146, 147, 148, 149]. Digestive Health by Both prebiotics and probiotics have been shown to improve digestive health. Probiotics help alleviate symptoms of irritable bowel syndrome (IBS), reduce the duration and severity of diarrhoea, and protect against inflammatory bowel diseases (IBD) such as Crohn’s disease and ulcerative colitis. Prebiotics, by promoting the growth of beneficial bacteria, help improve bowel regularity and reduce constipation [150, 151, 152, 153, 154, 155, 156]. Short-chain fatty acids (SCFAs) produced by prebiotics and probiotics have anti- inflammatory properties and strengthen the intestinal barrier, reducing the permeability of the gut lining and preventing conditions like leaky gut syndrome [157, 158, 159, 160, 161, 162, 163]. Immune System Support by Probiotics and Immunity, Probiotics have a well-documented role in modulating the immune system. They help to enhance the production of certain antibodies, such as immunoglobulin A (IgA), and promote the activity of immune cells like macrophages and T lymphocytes. Probiotics also strengthen the intestinal barrier, preventing harmful pathogens from entering the bloodstream and triggering inflammatory responses [143, 144, 145, 146, 147, 148, 149]. Prebiotics and Immunity, prebiotics can also modulate the immune system by influencing the gut microbiota. By promoting the growth of beneficial bacteria, prebiotics help in maintaining the integrity of the gut barrier and preventing the activation of harmful inflammatory responses. SCFAs produced by the fermentation of prebiotics have been shown to have anti- inflammatory effects and to enhance the body’s natural defense mechanisms [122, 123, 124, 125, 126, 127, 128]. Mental Health and the Gut-Brain Axis, a strong connection between gut health and mental health, often referred to as the gut-brain axis. The gut microbiota produces neurotransmitters like serotonin, which plays a key role in regulating mood and behavior. Probiotics and Mental Health, Probiotics may have a positive impact on mental health conditions such as anxiety, depression, and stress [164, 165, 166, 167, 168, 169, 170, 171]. Probiotics can help improve mood and reduce symptoms of depression by influencing the gut-brain axis. They may also reduce the levels of pro-inflammatory cytokines that are associated with mental health disorders. Prebiotics and Mental Health, Prebiotics also play a role in enhancing mood and cognitive function [160, 161, 162, 163, 164, 165]. By fostering a healthy gut microbiota, prebiotics help regulate the production of neurotransmitters, particularly serotonin. SCFAs, particularly butyrate, produced from the fermentation of prebiotics, have been shown to influence brain function and reduce the impact of stress and anxiety [172, 173, 174, 175, 176, 177, 178]. Cardiovascular Health, Emerging evidence suggests that prebiotics and probiotics may benefit cardiovascular health by influencing factors like cholesterol levels, blood pressure, and inflammation. Probiotics and Cardiovascular Health as follow Certain strains of Lactobacillus and Bifidobacterium have been shown to lower cholesterol levels and reduce blood pressure in clinical trials [179, 180, 181, 182, 183, 184, 185]. Probiotics may also reduce the levels of pro-inflammatory markers, which are linked to cardiovascular diseases. Prebiotics and Cardiovascular Health: Prebiotics like inulin can promote the production of short-chain fatty acids (SCFAs), which have been shown to reduce blood pressure and improve lipid profiles. Obesity and Metabolic Disorders, Prebiotics and probiotics may have a role in managing obesity and related metabolic disorders such as type 2 diabetes [186, 187, 188, 189]. Conclusion Probiotics may help manage obesity by altering gut microbiota composition, reducing inflammation, and improving insulin sensitivity. Prebiotics in Obesity: Prebiotics like inulin can help regulate appetite, improve fat metabolism, and reduce the risk of developing metabolic diseases by supporting the growth of beneficial bacteria that are involved in energy regulation.

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118. Shaltout FA (2002) Microbiological Aspects of Semi-cooked chicken Meat Products. Benha Veterinary Medical Journal 132: 15-26.

119. Shaltout FA, Hanan MG, Koura A (2017) Impact of some essential oils on the quality aspect and shelf life of meat. Benha Veterinary Medical Journal 33(2): 351-364.

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121. Shaltout FA, Farouk M, Hosam AA, Ibrahim, Mostafa EM (2007) Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods. Benha Veterinary Medical Journal 32(1): 13-17.

122. Oberreuther-Moschner DL, Jahreis G, Rechkemmer G, Pool-Zobel BL (2004) Dietary intervention with the probiotics Lactobacillus acidophilus 145 and Bifidobacterium longum913 modulates the potential of human faecal water to induce damage in HT29clone19A cells. Br J Nutr 91(06): 925-932.

123. Shaltout FA, Zakaria IM, Nabil ME (2017) Detection

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124. Shaltout FAM (1992) Studies on Mycotoxins in Meat and Meat by Products. Food and Agriculture Organization of the United Nations.

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126. Shaltout FAM (1996) Mycological and Mycotoxicological profile of Some Meat products. AGRIS - International System for Agricultural Science and Technology.

127. Shaltout FA (1998) Proteolytic Psychrotrophes in Some Meat products. Alex Vet Med J 14 (2): 97-107.

128. Lindsay JO, Whelan K, Stagg AJ, Gobin P, Al-Hassi HO (2006) Clinical, Microbiological, and Immunological Effects of Fructo-Oligosaccharide in Patients with Crohn’s Disease. Gut 55(3): 348-355.

129. Shaltout FA (1999) Anaerobic Bacteria in Vacuum Packed Meat Products. Benha Vet Med J 10(1): 1-10.

130. Peña AS (2007) Intestinal flora, probiotics, prebiotics, synbiotics and novel foods. Rev Esp Enferm Dig 99(11): 653.

131. Shaltout FA (2000) Protozoal Foodborne Pathogens in some Meat Products. Assiut Vet Med J 42(84): 54-59.

132. Shaltout FA (2001) Quality evaluation of sheep carcasses slaughtered at Kalyobia abattoirs. Assiut Veterinary Medical Journal 46(91): 150-159.

133. Shaltout FA (2002) Microbiological Aspects of Semi- cooked Chicken Meat Products. Benha Vet Med J 13(2): 15-26.

134. Homayouni A, Payahoo L, Azizi A (2012) Effects of probiotics on lipid profile: a review. Am J Food Technol 7(5): 251-265.

135. Shaltout FA (2003) Yersinia Enterocolitica in some meat products and fish marketed at Benha city. The Third international conference Mansoura.

136. Teitelbaum JE, Walker WA (2002) Nutritional impact of pre-and probiotics as protective gastrointestinal organisms. Annu Rev Nutr 22(1): 107-138.

137. Shaltout FA (2009) Microbiological quality of chicken carcasses at modern Poultry plant. Journal of Nutrition and Food Processing.

138. Tanaka Y, Kanazawa M, Fukudo S, Drossman DA (2011) Biopsycho-social model of irritable bowel syndrome. J Neurogastroenterol Motil 17(2): 131-139.

139. Shaltout FA, Abdel-Aziz A (2004) Salmonella enterica Serovar Enteritidis in Poultry Meat and their Epidemiology. Vet Med J Giza 52(3): 429-436.

140. Guglielmetti S, Mora D, Gschwender M, Popp K (2011) Randomised clinical trial: Bifidobacterium bifidum MIMBb75 significantly alleviates irritable bowel syndrome and improves quality of life–a double‐blind, placebo‐controlled study. Aliment Pharmacol Ther 33(10): 1123-1132.

141. Shaltout FA, Abdel Aziz AM (2004) Escherichia Coli Strains in Slaughtered Animals and Their Public Health Importence. J Egypt Vet Med Association 64(2): 7-21.

142. Shaltout FA, Amin R, Nassif MZ, Abd-Elwahab SA (2014) Detection of aflatoxins in some meat products. Benha veterinary medical journal 27(2): 368-374.

143. Hsu CK, Liao JW, Chung YC, Hsieh CP, Chan YC (2004) Xylooligosaccharides and fructooligosaccharides affect the intestinal microbiota and precancerous colonic lesion development in rats. J Nutr 134(6): 1523-1528.

144. Shaltout FA, Jehan A, Riad EM, Abo E, Asmaa A (2020) Improvement of microbiological status of oriental sausage. Journal of Egyptian Veterinary Medical Association 72(2): 157-167.

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146. Shaltout FA (1996) Chemical analytical studies on rabbit meat and liver. Benha Vet Med J 8(2): 17-27.

147. Ley RE, Turnbaugh PJ, Klein S, Gordon JI (2006) Microbial ecology: human gut microbes associated with obesity. Nature 444(7122): 1022-1023.

148. Shaltout FA, Edris AM (1999) Contamination of shawerma with pathogenic yeasts. Assiut Veterinary Medical Journal 40(64): 34-39.

149. Whisner CM, Martin BR, Schoterman MH, Nakatsu CH, McCabe LD, et al. (2013) Galacto-oligosaccharides increase calcium absorption and gut bifidobacteria in young girls: a double-blind cross-over trial. Br J Nutr

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150. Shaltout FA, Eldiasty E, Mohamed MS (2014) Incidence of lipolytic and proteolytic fungi in some chicken meat products and their public health significance. Animal Health Research Institute: First International Conference on Food Safety and Technology 19-23 June 2014, Cairo, Egypt, pp: 79-89.

151. Kaufmann SH (2008) Immunology’s foundation: the 100-year anniversary of the Nobel Prize to Paul Ehrlich and Elie Metchnikoff. Nat Immunol 9(7): 705-712.

152. Shaltout FA, Eldiasty E, Salem R, Asmaa H (2016) Mycological quality of chicken carcasses and extending shelf – life by using preservatives at refrigerated storage. VMJG 62(3): 1-7.

153. Sudha MR, Chauhan P, Dixit K, Babu S, Jamil K (2009) Probiotics as complementary therapy for hypercholesterolemia. Biol Med 1(4): 1-13.

154. Shaltout FA, Salem R, Eldiasty E, Fatema D (2016) Mycological evaluation of some ready to eat meat products with special reference to molecular chacterization. Veterinary Medical Journal-Giza 62(3): 9-14.

155. Moeinian M, Ghasemi-Niri SF, Mozaffari S, Abdollahi M (2013) Synergistic effect of probiotics, butyrate and l-Carnitine in treatment of IBD. J Med Hypotheses Ideas 7(2): 50-53.

156. Shaltout FA, Elshater M, Abdelaziz W (2015) Bacteriological assessment of street vended meat products sandwiches in Kalyobia Governorate. Benha Vet Med J 28(2): 58-66.

157. Sudha RM, Bhonagiri S (2012) Efficacy of Bacillus coagulans strain unique is-2 in the treatment of patients with acute diarrhea. Intern J Probiot Prebiot 7(1).

158. Shaltout FA, Gerges MT, Shewail AA (2018) Impact of Organic Acids and Their Salts on Microbial Quality and Shelf Life of Beef. Assiut veterinary medical journal 64(159): 164-177.

159. Fotiadis CI, Stoidis CN, Spyropoulos BG, Zografos ED (2008) Role of probiotics, prebiotics and synbiotics in chemoprevention for colorectal cancer. WJG 14(42): 6453.

160. Shaltout FA, Ghoneim AM, Essmail ME, Yousseif A (2001) Studies on aflatoxin B1 residues in rabbits and their pathological effects. J Egypt Vet Med Association 61(2): 85-103.

161. Stienstra R, Tack CJ, Kanneganti TD, Joosten LA, Netea MG (2012) The inflammasome puts obesity in the danger zone. Cell Metab 15(1): 10-18.

162. Shaltout FA, Hanan MT, El-Lawendy (2003) Heavy Metal Residues in Shawerma. Beni-Suef Vet Med J 13(1): 213-224.

163. Shaltout FA, Hashim MF (2002) Histamine in salted, Smoked and Canned Fish products. Benha Vet Med J 13(1): 1-11.

164. Hardy H, Harris J, Lyon E, Beal J, Foey AD (2013) Probiotics, prebiotics and immunomodulation of gut mucosal defenses: homeostasis and immunopathology. Nutrients 5(6): 1869-1912.

165. Shaltout FA, Hashim MF, Elnahas S (2015) Levels of some heavy metals in fish (tilapia nilotica and Claris lazera) at Menufia Governorate. Benha Vet Med J 29(1): 56-64.

166. Immerseel FV, Ducatelle R, De Vos M, Boon N, Van De Wiele T, et al. (2010) Butyric acid-producing anaerobic bacteria as a novel probiotic treatment approach for inflammatory bowel disease. J Med Microbiol 59(2): 141-143.

167. Shaltout FA, Ibrahim HM (1997) Quality evaluation of luncheon and Alexandrian sausage. Benha Vet Med J 10(1): 1-10.

168. DeVrese M, Schrezenmeir J (2008) Probiotics, prebiotics, and synbiotics in food biotechnology. Springer Berlin Heidelberg pp: 1-66.

169. Shaltout FA, Nassif M, Shakran A (2014) Quality of battered and breaded chicken meat products. Global Journal of Agriculture and Food Safety Science 1(2).

170. Shaltout FA, Amani M, Salem AH, Mahmoud KA (2013) Bacterial aspect of cooked meat and offal at street vendors level. Benha veterinary medical journal 24(1): 320-328.

171. Shaltout FA, Salem RM (2000) Moulds, aflatoxin B1 and Ochratoxin A in Frozen Livers and meat products. Vet Med J Giza 48(3): 341-346.

172. Harish K, Varghese T (2006) Probiotics in humans– evidence based review. Calicut Med J 4(4): e3.

173. Al-Tarazi YH, Al-Zamil A, Shaltout FA, Abdel- Samei H (2002) Microbiological status of raw cow milk marketed in northern Jordan. AVMJ 49(96): 180-194.

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176. Gershon MD (1998) The second brain. HarperCollins Publishers pp: 4-7.

177. Shaltout FA, El-diasty EM, Salem RM, Hassan AMA (2016) Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage. Veterinary Medical Journal – Giza 62(3): 1-10.

178. Shaltout FA, Salem RM, El-Diasty EM, Hassan WIM (2019) Effect of Lemon Fruits and Turmeric Extracts on Fungal Pathogens in Refrigerated Chicken Fillet Meat. Global Veterinaria 21(3): 156-160.

179. Shaltout FA, El-diasty EM, Elmesalamy M, Elshaer M (2014) Study on fungal contamination of some chicken meat products with special references to 2 the use of PCR for its identification. Conference Veterinary Medical Journal–Giza 60: 1-10.

180. Chapman CMC, Gibson GR, Rowland I (2011) Health benefits of probiotics: are mixtures more effective than single strains?. Eur J Nutr 50(1): 1-17.

181. Shaltout FA, Salem RM, El-diasty, Fatema E, Diab AH (2016) Mycological evaluation of some ready to eat meat products with special reference to molecular characterization. Veterinary Medical Journal – Giza

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182. Shaltout FA, Ahmed AA, Eman M, Ahmed MK (2018) Heavy Metal Residues in chicken cuts up and processed chicken meat products. Benha Veterinary Medical Journal 34(1): 473-483.

183. Hill DR, Ryan ET (2008) Management of travellers’ diarrhoea. BMJ 337.

184. Shaltout FA, Lamada HM, Edris EAM (2020) Bacteriological examination of some ready to eat meat and chicken meals. Biomed J Sci & Tech Res 27(1): 20461- 20465.

185. Asmaa S, Fahim S (2020) Prevalence of some food poisoning bacteria in semi cooked chicken meat products at Qaliubiya governorate by recent Vitek 2 compact and PCR techniques. Benha Veterinary Medical Journal 38: 88-92.

186. Asmaa S, Fahim S (2020) Detection of food poisoning bacteria in some semi-cooked chicken meat products marketed at Qaliubiya governorate. Benha Veterinary Medical Journal 38: 93-96.

187. Boyle RJ, Robins-Browne RM, Tang ML (2006) Probiotic use in clinical practice: what are the risks?. Am J Clin Nutr 83(6): 1256-1264.

188. Shaltout FA (2024) Abattoir and Bovine Tuberculosis as A Reemerging Foodborne Diseas. Clinical Medical Reviews and Report 54(3): 1-7.

189. Shaltout FA (2023) Viruses in Beef, Mutton, Chevon, Venison, Fish and Poultry Meat Products. Mathews Journal of Veterinary Science.