Journal of Agriculture and Food Research (Dec 2023)
To exploring the role of probiotics, plant-based fermented products, and paraprobiotics as anti-inflammatory agents in promoting human health
Abstract
Inflammation is a complex response to tissue damage and pathogens that can lead to chronic inflammatory disorders and various health complications. Conventional inflammation treatments have limitations, driving the search for alternative approaches. Probiotics have gained attention for their immunomodulatory properties, while paraprobiotics have emerged as a promising anti-inflammatory strategy. Probiotics like Lactobacillus, Bifidobacterium, Saccharomyces, and Bacillus can interact with immune cells through toll-like receptors, triggering the synthesis of anti-inflammatory cytokines and promoting immune cell differentiation. Studies carried out in vivo revealed that TNF- α, TRL4, and NF-κB were downregulated by Lactobacilli species. In contrast, Bifidobacterium species elevated IL-10 and Foxp3. This helps maintain immune balance and reduce hyperinflammatory responses. Probiotic plant-based fermented products also suppressed NF-κB signalling activation and decreased iNOS and COX-2 synthesis. Paraprobiotics, on the other hand, exhibit anti-inflammatory properties and have shown promising results in regulating immune responses and alleviating symptoms in specific inflammatory conditions. They may address concerns related to the viability and safety of live probiotics. This review emphasizes the potential of probiotics, probiotic plant-based fermented products, and paraprobiotics as therapeutic agents for managing inflammatory disorders arising from malnutrition, gut diseases, cardiovascular disease, and neurological disorders. It discusses in-vitro, in-vivo, and human studies highlighting the role of different probiotic strains, commercially available probiotics, challenges with probiotics, probiotic plant-based fermented products, and paraprobiotics in combating inflammation.
