Evidence map›Paper›PMID 37664108›Full record

ReviewFrontiers in microbiology2023

Probiotics: mechanism of action, health benefits and their application in food industries.

Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan and 4 more

Erratum issuedOpen access · goldAbstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 291 papers, 4 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
291citing papers in PubMed, 4 pooled it
97.6field-weighted citation impact, top 1% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

291 citing papers in PubMed, 4 syntheses or guidelines pooled it, 485 citations in OpenAlex.

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  7. Effect of AG1Frontiers in nutrition · 2026
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231 more citing papers are in PubMed but not listed here.

4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

14 authors at 11 institutions in 7 countries.

Anam LatifDepartment of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan.
Aamir ShehzadUniLaSalle, Transformations and Agroressources Research Unit, Mont-Saint-Aignan, France.
Sobia NiaziState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Asna ZahidNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Waqas AshrafSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Muhammad Waheed IqbalSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Abdur RehmanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Tahreem RiazSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Rana Muhammad AadilNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
Imran Mahmood KhanCollege of Food and Biological Engineering, Jimei University, Xiamen, China.
Fatih ÖzogulDepartment of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye.
João Miguel RochaCBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
Tuba EsatbeyogluDepartment of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany.
Sameh A KormaDepartment of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt.
Jiangsu University · CNUniversity of Agriculture Faisalabad · PKCukurova University · TRJiangnan University · CNJimei University · CNLeibniz University Hannover · DESouth China University of Technology · CNState Key Laboratory of Food Science and Technology · CNUnité Matériaux et Transformations · FRUniversidade Católica Portuguesa · PTUniversity of Management and Technology · PK

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.

Indexed as

anti-allergic and gastrointestinal diseasesfunctional foodsimmunomodulationlactic acid bacteriaprobiotics

Identifiers

PMID37664108
PMCPMC10470842
OpenAlexW4385985598

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.