Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review. (January 2020)

• Record Type: Journal Article
• Authors: Mousavi Khaneghah, Amin; Abhari, Khadijeh; Eş, Ismail; Soares, Mariana B.; Oliveira, Rodrigo B.A.; Hosseini, Hedayat; Rezaei, Mohammad; Balthazar, Celso F.; Silva, Ramon; Cruz, Adriano G.; Ranadheera, C. Senaka; Sant'Ana, Anderson S.
• Is Part Of: Trends in food science & technology. Volume 95(2020)
• Page Start: 205
• Page End: 218
• Publication Date: 2020-01
• Subjects: Dysbiosis -- Microbiota -- Functional food -- Foodborne pathogens -- Food preservation -- Symbiosis; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2019.11.022
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: 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 foodborne 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. Graphical abstract: Image 1 Highlights: Probiotics are microorganisms with great health benefits and protect host against foodborne illness. The demand for food products containing probiotic is continuously increasing. The effectiveness is associated with the interaction with pathogens, host's immune system and GUT. Delivery systems can protect probiotics from environmental stress and enhance their efficiency.