ReviewNutrients2022
Nondairy Probiotic Products: Functional Foods That Require More Attention.
Review in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed.
- Adjudicative efficacy of Bifidobacterium animalis subsp. lactis BLa80 in treating acute diarrhea in children: a randomized, double-blinded, placebo-controlled study.European journal of clinical nutrition · 2024Trial
- Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product.Journal of the science of food and agriculture · 2026Article
- Integrated Genome-Based and In Vivo Safety Evaluation of Lactiplantibacillus plantarum M2, an Isolate Obtained from the Amazonian Fruit Humiria balsamifera.Probiotics and antimicrobial proteins · 2026Article
- Preliminary Functional Screening of AutochthonousMicroorganisms · 2026Article
- Consumer Choices in the Functional Food Market: A Review of Determinants of Purchasing Behavior.Foods (Basel, Switzerland) · 2026Review
- Study of oat bran as substrate for obtaining functional ingredients containing Lactobacillus acidophilus.Bioprocess and biosystems engineering · 2026Article
- Encapsulated probiotics and nanoprobiotics - Biocompatible materials, processing technologies, and applications: A review.Biomolecules & biomedicine · 2025Review
- The gut‑skin axis: Emerging insights in understanding and treating skin diseases through gut microbiome modulation (Review).International journal of molecular medicine · 2025Review
- Functional Foods Based on Postbiotics as a Food Allergy Treatment.Foods (Basel, Switzerland) · 2025Review
- Optimizing probiotic orange juice spherification: effects of sodium alginate, calcium lactate, and hardening time using Box-Behnken.Food science and biotechnology · 2025Article
- Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability.Foods (Basel, Switzerland) · 2025Article
- Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics.Journal of food science · 2025Article
- Article
- Indigenous-based probiotic beverage from peanuts and soybean: development, optimization, and characterization.FEMS microbes · 2025Article
- Plant-based probiotic foods: current state and future trends.Food science and biotechnology · 2024Review
- Advances in Yeast Probiotic Production and Formulation for Preventative Health.Microorganisms · 2024Review
- Date yogurt supplemented withFood science & nutrition · 2024Article
- Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.Food chemistry: X · 2024Review
- Local and Systemic Effects of Bioactive Food Ingredients: Is There a Role for Functional Foods to Prime the Gut for Resilience?Foods (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.