Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

doi:10.3390/nu12061666

Review

. 2020 Jun 3;12(6):1666.

doi: 10.3390/nu12061666.

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Estefanía Valero-Cases¹, Débora Cerdá-Bernad¹, Joaquín-Julián Pastor², María-José Frutos¹

Affiliations

¹ Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain.
² Engineering Department, Miguel Hernández University, 03312 Orihuela, Spain.

PMID: 32503276
PMCID: PMC7352914
DOI: 10.3390/nu12061666

Review

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Estefanía Valero-Cases et al. Nutrients. 2020.

. 2020 Jun 3;12(6):1666.

doi: 10.3390/nu12061666.

Authors

Estefanía Valero-Cases¹, Débora Cerdá-Bernad¹, Joaquín-Julián Pastor², María-José Frutos¹

Affiliations

¹ Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain.
² Engineering Department, Miguel Hernández University, 03312 Orihuela, Spain.

PMID: 32503276
PMCID: PMC7352914
DOI: 10.3390/nu12061666

Abstract

In alignment with Hippocrates' aphorisms "Let food be your medicine and medicine be your food" and "All diseases begin in the gut", recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 10⁶-10⁷ CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

Keywords: beneficial microorganisms; cereal; fermentation; fruit; intestinal microbiota; lactic acid bacteria; legume; pseudocereal; synbiotic; vegetable drink.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

**Figure 1**
Summary of the beneficial effects of probiotics in different fermented non-dairy beverage matrices. Primary effects: changes in non-dairy matrices during fermentation. Secondary effects: changes in the intestinal epithelium. Tertiary effects: positive changes in health. SCFAs: short chain fatty acids; EPS: exopolysaccharides; AOC: antioxidant capacity [14,15,16].

**Figure 2**
Important factors to be considered when assessing afermented non-dairy beverage matrices as potential carriers for the viability of probiotic bacteria.

See this image and copyright information in PMC

Cited by

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.
Boukid F, Hassoun A, Zouari A, Tülbek MÇ, Mefleh M, Aït-Kaddour A, Castellari M. Boukid F, et al. Foods. 2023 Feb 27;12(5):1005. doi: 10.3390/foods12051005. Foods. 2023. PMID: 36900522 Free PMC article. Review.
Non-Thermal Supercritical Carbon Dioxide Processing Retains the Quality Parameters and Improves the Kinetic Stability of an Araticum Beverage Enriched with Inulin-Type Dietary Fibers.
Arruda HS, Silva EK, Pastore GM, Marostica Junior MR. Arruda HS, et al. Foods. 2023 Jul 4;12(13):2595. doi: 10.3390/foods12132595. Foods. 2023. PMID: 37444333 Free PMC article.
The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus.
Shabbir I, Al-Asmari F, Saima H, Nadeem MT, Ambreen S, Kasankala LM, Khalid MZ, Rahim MA, Özogul F, Bartkiene E, Rocha JM. Shabbir I, et al. Microorganisms. 2023 Oct 9;11(10):2523. doi: 10.3390/microorganisms11102523. Microorganisms. 2023. PMID: 37894180 Free PMC article.
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages.
Cichońska P, Domian E, Ziarno M. Cichońska P, et al. Sensors (Basel). 2022 Oct 31;22(21):8348. doi: 10.3390/s22218348. Sensors (Basel). 2022. PMID: 36366047 Free PMC article.
Dietary Plant-Origin Bio-Active Compounds, Intestinal Functionality, and Microbiome.
Tako E. Tako E. Nutrients. 2020 Oct 22;12(11):3223. doi: 10.3390/nu12113223. Nutrients. 2020. PMID: 33105549 Free PMC article.

See all "Cited by" articles

References

1. Ajmone Marsan P., Cocconcelli P.S., Masoero F., Miggiano G., Morelli L., Moro D., Rossi F., Sckokai P., Trevisi E. Food for healthy living and active ageing. Stud. Health Technol. Inform. 2014;203:32–43. - PubMed
1. Guerrero C., Wilson L. Chapter 5—Enzymatic Production of Lactulose. In: Illanes A., Conejeros R., editors. Lactose-Derived Prebiotics. Academic Press; London, UK: 2016. pp. 191–227.
1. Villaño D., Gironés-Vilapana A., García-Viguera C., Moreno D.A. Chapter 10—Development of Functional Foods. In: Galanakis C.M., editor. Innovation Strategies in the Food Industry. Academic Press; Cambridge, MA, USA: 2016. pp. 191–210.
1. Gouw V.P., Jung J., Zhao Y. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT Food Sci. Technol. 2017;80:136–144. doi: 10.1016/j.lwt.2017.02.015. - DOI
1. Rathore S., Salmeron I., Pandiella S.S. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Microbiol. 2012;30:239–244. doi: 10.1016/j.fm.2011.09.001. - DOI - PubMed

Publication types

Actions

MeSH terms

Actions
Actions
Actions
Actions
Actions
Actions
Actions
Actions
Actions
Actions
Actions
Actions
Actions

Substances

Actions

Grants and funding

APOSTD/2019/020/Generalitat Valenciana

LinkOut - more resources

Full Text Sources
Research Materials
- NCI CPTC Antibody Characterization Program

[1] Ajmone Marsan P., Cocconcelli P.S., Masoero F., Miggiano G., Morelli L., Moro D., Rossi F., Sckokai P., Trevisi E. Food for healthy living and active ageing. Stud. Health Technol. Inform. 2014;203:32–43. - PubMed

[2] Ajmone Marsan P., Cocconcelli P.S., Masoero F., Miggiano G., Morelli L., Moro D., Rossi F., Sckokai P., Trevisi E. Food for healthy living and active ageing. Stud. Health Technol. Inform. 2014;203:32–43. - PubMed

[3] Guerrero C., Wilson L. Chapter 5—Enzymatic Production of Lactulose. In: Illanes A., Conejeros R., editors. Lactose-Derived Prebiotics. Academic Press; London, UK: 2016. pp. 191–227.

[4] Guerrero C., Wilson L. Chapter 5—Enzymatic Production of Lactulose. In: Illanes A., Conejeros R., editors. Lactose-Derived Prebiotics. Academic Press; London, UK: 2016. pp. 191–227.

[5] Villaño D., Gironés-Vilapana A., García-Viguera C., Moreno D.A. Chapter 10—Development of Functional Foods. In: Galanakis C.M., editor. Innovation Strategies in the Food Industry. Academic Press; Cambridge, MA, USA: 2016. pp. 191–210.

[6] Villaño D., Gironés-Vilapana A., García-Viguera C., Moreno D.A. Chapter 10—Development of Functional Foods. In: Galanakis C.M., editor. Innovation Strategies in the Food Industry. Academic Press; Cambridge, MA, USA: 2016. pp. 191–210.

[7] Gouw V.P., Jung J., Zhao Y. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT Food Sci. Technol. 2017;80:136–144. doi: 10.1016/j.lwt.2017.02.015. - DOI

[8] Gouw V.P., Jung J., Zhao Y. Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT Food Sci. Technol. 2017;80:136–144. doi: 10.1016/j.lwt.2017.02.015. - DOI

[9] Rathore S., Salmeron I., Pandiella S.S. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Microbiol. 2012;30:239–244. doi: 10.1016/j.fm.2011.09.001. - DOI - PubMed

[10] Rathore S., Salmeron I., Pandiella S.S. Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures. Food Microbiol. 2012;30:239–244. doi: 10.1016/j.fm.2011.09.001. - DOI - PubMed

Save citation to file

Email citation

Add to Collections

Add to My Bibliography

Your saved search

Create a file for external citation management software

Your RSS Feed

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Affiliations

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

Authors

Affiliations

Abstract

Conflict of interest statement

Figures

Similar articles

Cited by

References

Publication types

MeSH terms

Substances

Grants and funding

LinkOut - more resources

Full Text Sources

Research Materials