Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review
Amin Mousavi Khaneghah, Khadijeh Abhari, Ismail Es, Mariana B Soares, Rodrigo BA Oliveira, Hedayat Hosseini, Mohammad Rezaei, Celso F Balthazar, Ramon Silva, Adriano G Cruz, C Senaka Ranadheera, Anderson S Sant'Ana
Trends in Food Science & Technology | ELSEVIER SCIENCE LONDON | Published : 2020
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 probio..View full abstract
Awarded by Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
Awarded by Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES)
Awarded by Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)
The authors would like to thank the support of Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) (Grants #302763/2014-7 and #305804/2017-0). This study was financed, in part, by the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) -Finance Code 001. M. B. Soares acknowledges the financial support from Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) (Grant #13/21544-9).