Honey as a Potential Prebiotic in Balancing Oral Microbiome: A New Perspective towards Preventing Focal Infection in Periodontitis | Chapter 9 | An Overview of Disease and Health Research Vol. 7

 

Prebiotics are substances that can stimulate the growth and activity of good bacteria in the microbiome. By utilising prebiotics, the oral microbiome can be restored, and it can prevent the development of periodontitis in a more natural and safer way. The aim of this review is to investigate the potential role of honey as a natural prebiotic agent in modulating the oral microbiome, with a specific focus on its effectiveness in preventing focal infections and reducing the risk or progression of periodontitis. Honey contains various simple sugars like glucose and fructose digested, as well as important enzymes like glucose oxidase that play a role in the formation of hydrogen peroxide, a natural antimicrobial compound. In addition, honey also contains sour organic acids which provide a characteristic sour taste and help guard against pH stability in the environment mouth. Honey helps arrange biofilm formation (layer microbes on teeth) to keep them healthy and balanced (Al-Waili et al., 2011). In addition, honey can help stabilise the pH of the mouth cavity so as to prevent conditions that damage tooth enamel. Besides the biological benefits, using honey in product maintenance mouth also has the potential to increase patient compliance to therapy. This is caused by natural experience, honey received in a way widely accepted by the community, both in terms of taste and security usage. The combination of honey’s prebiotic and antimicrobial properties offers a dual mechanism that effectively restores oral microbiome homeostasis. However, further clinical research is needed to determine optimal dosing, application methods, and long-term safety. Integrating honey into oral care products presents a promising and innovative approach for the prevention and management of periodontitis. With a combination of beneficial biological, safety, comfort usage, as well as a sustainable environment, honey has the potential big for become an integral part of prevention and management strategies for periodontal disease in the future.

 

 

Author(s) Details

Miftakhul Cahyati
Department of Oral Medicine, Faculty of Dentistry, Brawijaya University, Malang-65145, Indonesia.

 

Agus Susilo
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Khothibul Umam Al Awwaly
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Firman Jaya
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Premy Puspitawati Rahayu
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Herly Evanuarini
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Dedes Amertaningtyas
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Ria Dewi Andrian
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Dodyk Pranowo
Department of Agroindustrial Technology, Faculty of Agricultural Technology, Brawijaya University, Malang-65145, Indonesia.

 

Nurjannah
Department of Statistics, Faculty of Mathematics and Natural Sciences, Brawijaya University, Indonesia.

 

 

Asep Awaludin Prihant
Department of Fishery Product Technology, Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang-65145, Indonesia.

 

Please see the book here :- https://doi.org/10.9734/bpi/aodhr/v7/6398

An Overall Concept on Pre and Probiotics | Chapter 9 | Contemporary Research and Perspectives in Biological Science Vol. 3

The gut of the human body contains several microorganisms which are collectively known as gut microbiota, microbiome, or Intestinal microflora. Prebiotics and probiotics help in the qualitative and quantitative improvement of microbiome thereby favoring many health benefits if taken through diet or as formulation. The marketing scale of pre and probiotics is being increased day by due to the health benefits shown by them in consumers. The awareness needed to be increased among people regarding the use of pre-and probiotics.

 

Author (s) Details

M. Keerthi
Arya College of Pharmacy, Kandi, Hyderabad, India.

 

AVS Rajeswari
Department of Pharmaceutics, Arya College of Pharmacy, Kandi, Hyderabad, India.

 

K Deekshitha
Medplus, KPHB, Hyderabad, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v3/2742

A Review on the Role of Probiotics and Prebiotics in Human Health | Chapter 6 | Disease and Health: Research Developments Vol. 7

Probiotics and prebiotics play a crucial role in maintaining human health by modulating the gut microbiota, enhancing immune function, and preventing various diseases. Probiotics, which are live microorganisms, confer health benefits when administered in adequate amounts, while prebiotics, which are non-digestible dietary fibres, promote the growth of beneficial bacteria in the gut. Their synergistic action has been linked to improved gastrointestinal health, reduced inflammation, enhanced metabolic functions, and potential applications in oral and systemic diseases. Recent advancements in research highlight their role in modulating the gut-brain axis, reducing the risk of chronic diseases, and improving overall well-being. This review explores the mechanisms, clinical applications, and future prospects of probiotics and prebiotics in human health.

 

Author (s) Details

Harshkumar N Patel
Department of Medicine, GMERS Medical College, Vadnagar, Gujarat, India.

 

Amar C Sajjan
Department of Microbiology, Chalmeda Anand Rao Institute of Medical Sciences, Karimnagar, Telangana, India.

 

Sanyuth Reddy Regalla
Gitam Institute of Medical Sciences and Research, Rushikonda, Visakhapatnam, Andhra Pradesh, India.

 

Anand Jadhao
Department of Physiology, SRMS Institute of Medical Sciences, Bareilly, Uttar Pradesh, India.

 

Jitendra Patel
Department of Physiology, GMERS Medical College, Vadnagar, Gujarat, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/dhrd/v7/4812

Skin Microbiome a New Insight in Cosmetic Science-Future Aspects in Management of Skin Diseases and Maintenance of Healthy Skin | Chapter 4 | Research Developments in Medicine and Medical Science Vol. 10

 The human skin holds a diverse range of microorganisms that asserts local immune system in the carcass. An environmental condition like ultraviolet fallout also causes serious skin environments. Skin microbiome a new insight in beautifying technology for support of healthy skin and management of skin afflictions such as severe type acne and chronic skin afflictions which involve inflammatory skin environments like eczema, (atopic dermatitis), tingling, polymorphic light ejection, and graft-versus-host disease (GvHD). The skin disorders created by UV Radiation are chronic swelling, immunological modulation, photoaging, skin tumor and skin tanning produced by sunburns, etc. Skin microbiota plays a meaningful role in upholding skin tone and directing skin diseases through incorporation of probiotics and prebiotics. Human corpse contains good and injurious microorganisms which maintain the skin microbiome by way of probiotics, prebiotics and postbiotics. Probiotics and prebiotics contain companionable bacteria and hurtful bacteria present in the human body. Phototherapy a up-to-date treatment used to treat neoplastic skin environments including cutaneous T cell lymphoma and immunomodulators to uphold immunity in the carcass. This chapter leads an insight into a significant part of probiotics and prebiotics in the management of skin ailments, antioxidant properties, anti-instigative activity, antagonistic-aging, antagonistic-carcinogenic effects. In this phase, we describe and share the future facets on the potential advantages of novel treatment approaches that use bacteria, probiotics, and prebiotics as modulators of the skin diseases.

Author(s) Details:

R. Chandrasekar,
Faculty of Pharmacy, Department of Pharmacognosy, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

B. Sivagami,
Faculty of Pharmacy, Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

M. Niranjan Babu,
Faculty of Pharmacy, Department of Pharmacognosy, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

B. Dharani Rathna,
Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

B. M. Bhargav,
Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India

J. Tejovathi,
Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

K. Sowmya,
Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

M. Padmavathi,
Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

Shaik Mohammad Shareef,
Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India

S. Diwakar,
Department of Pharmaceutical Analysis, Seven Hills College of Pharmacy, Tirupati, Chittoor, Andhrapradesh, India.

Please see the link here: https://stm.bookpi.org/RDMMS-V10/article/view/10675

Nutritional, Physicochemical and Sensory Characterizations of Six Sorts of Probiotic Yogurts Developed With Milk and Cereal Grains (Maize, Millet and Sorghum) in Benin | Chapter 13 | Emerging Challenges in Agriculture and Food Science Vol. 4

 Fermented beverages are popular in Benin and many other African countries. The study's major goal is to assess the nutritional, physicochemical, and sensory qualities of two types of probiotic yoghurts made with milk and cereal grains (maize, millet and sorghum). The two sorts of beverages were made using two separate methods and consisted of six distinct types of yoghurt (akpan yogurt, likpan yogurt, abokpan yogurt, gowe yogurt, litin yoghurt and abotin yogurt). The diverse fermented foods were subjected to physicochemical, nutritional, and sensory examinations. The physicochemical and nutritional analyses revealed that each of the six beverages included iron (3.7 to 22.8 mg/100 g), protein (14.3 to 19.0 percent), total carbohydrates (5.5 to 10.9 percent), and a pH of 4.1 to 4.2. Vitamins A, B1, B2, and C were found in every produced meal. Vitamin K1 was only found in the litin yoghurt (30.3 mg/100 g), while vitamin E was only found in the akpan and likpan yoghurts (3.3 mg/100 g and 7.1 mg/100 g, respectively). Vitamin A, B1, B2, and C levels were higher in foods made from fermented cereal pastes (maize, millet, or sorghum) than in other varieties. Statistical studies found that the three types of yoghurt in each category had a significant difference (p0.05). The sensory analysis revealed that the panellists of the tasting approved of all of the made fermented beverages. These many foods created play an essential role in terms of health due to their nutritional makeup and are advised for individuals of all ages, particularly the most susceptible population such as pregnant women, children, and the elderly who are frequently malnourished.

Author(S) Details

Tchekessi C. K. Célestin
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

Azokpota Paulin
Laboratory of Food Sciences (LSA), Faculty of Agronomic Sciences (FSA), University of Abomey-Calavi (UAC), 03 BP 2819 Jéricho, Cotonou, Benin.

Agbangla Clément
Laboratory of Genetics and Biotechnology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), Abomey-Calavi, Benin.

Bokossa Yaou P. Innocent
Food Health Safety Research Unit (URSSA), Laboratory of Microbiology and Food Technology (LA. MI. T. A), Department of Plant Biology, Faculty of Sciences and Techniques (FAST), University of Abomey-Calavi (UAC), 04BP 888 Cotonou, Benin.

View Book:- https://stm.bookpi.org/ECAFS-V4/article/view/6412

Plant Based Probiotic Functional Foods – History, Research and Market | Chapter 2 | Emerging Challenges in Agriculture and Food Science Vol. 2

 Foods fermented by probiotic lactic acid bacteria are good for your gut and may even be curative. Despite the fact that there is an increasing demand for vegan probiotic foods, the majority of probiotic products on the market are dairy-based. Plant foods have been fermented since the beginning of time, yet probiotic plant foods are hard to come by. This chapter takes you on a journey through history, from ancient fermented foods to cutting-edge research in the realm of functional plant-based probiotic meals. The difficulties that must be solved in the production of plant probiotic food are discussed, as well as a prospective outlook for its popularisation and research advancements.

Author(S) Details

Subhashree S.
Department of Food Processing and Quality Control, Stella Maris College, Chennai, India.

Kavita Sudersanadas
Department of Food and Nutrition, Govt. College for Women, University of Kerala, Thiruvananthapuram, Kerala, India and College of Applied Medical Sciences, King Saud Bin Abdulaziz University for Health Sciences, King Abdullah International Medical Research Centre, Ministry of National Guard Health Affairs, Riyadh, Saudi Arabia.

A. K. Beena
Department of Dairy Microbiology, College of Diary Science and Technology, KVASU, Trissur, Kerala, India.

View Book:- https://stm.bookpi.org/ECAFS-V2/article/view/4899