Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, South Korea; School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, PO Box 385, King George VI Street, Addis Ababa, Ethiopia; College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa 16417, Ethiopia.
School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, PO Box 385, King George VI Street, Addis Ababa, Ethiopia.
Food Res Int. 2024 Sep;191:114656. doi: 10.1016/j.foodres.2024.114656. Epub 2024 Jun 18.
Traditionally, dairy products have been the primary medium for delivering probiotics to humans. However, despite their numerous health benefits, such as nutrient supply and prevention and treatment of certain diseases, there are limitations to their use in many regions, including Africa. These limitations arise from allergens, lactose intolerance, hypercholesterolemia effects, the need for vegetarian options, cultural food taboos against milk, and religious beliefs. As a result, research efforts worldwide have focused on probiotics with health benefits. To address this issue, an integrative approach has been adopted, consolidating ideas and concepts from various studies. Researchers have explored different food matrices to determine their potential as probiotic carriers, specifically emphasizing cereals and cereal products. Studies have revealed that traditional African fermented cereal-based beverages show promise as probiotic carriers due to the presence of probiotic organisms involved in the fermentation process. This presents an opportunity to utilize African cereal beverages to deliver. This review paper provides comprehensive information on probiotics, including their sources, types, health benefits, and delivery vehicles. Specifically, it highlights the challenges and prospects for developing and consuming cereal-based probiotics in Africa. This opens up new avenues for providing probiotic benefits to a broader African population and contributes to the advancement of probiotic research and development in the region.
传统上，乳制品一直是向人类提供益生菌的主要媒介。然而，尽管它们有许多健康益处，如提供营养和预防和治疗某些疾病，但在许多地区，包括非洲，它们的使用存在局限性。这些局限性源于过敏原、乳糖不耐受、高胆固醇血症的影响、对素食选择的需求、对牛奶的文化食物禁忌以及宗教信仰。因此，全球的研究工作都集中在具有健康益处的益生菌上。为了解决这个问题，采用了综合方法，整合了来自各种研究的想法和概念。研究人员探索了不同的食物基质，以确定它们作为益生菌载体的潜力，特别强调了谷物和谷物产品。研究表明，由于发酵过程中存在参与发酵的益生菌，传统的非洲发酵谷物基饮料有希望成为益生菌载体。这为利用非洲谷物饮料来提供益生菌提供了机会。本文综述了益生菌的全面信息，包括其来源、种类、健康益处和输送载体。特别强调了在非洲开发和消费基于谷物的益生菌所面临的挑战和前景。这为向更广泛的非洲人口提供益生菌益处开辟了新途径，并为该地区的益生菌研究和开发做出了贡献。
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