Mafe Alice Njolke, Smart Obiekezie Obumneme, Edo Great Iruoghene, Akpoghelie Patrick Othuke, Gaaz Tayser Sumer, Yousif Emad, Isoje Endurance Fegor, Igbuku Ufuoma Augustina, Ismael Shams A, Essaghah Arthur Efeoghene Athan, Ahmed Dina S, Ozsahin Dilber Uzun, Umar Huzaifa
Department of Biological Sciences, Faculty of Science, Taraba State University Jalingo, Jalingo, Nigeria.
Department of Microbiology, Faculty of Natural and Applied Sciences, Nasarawa State University Keffi, Keffi, Nigeria.
Probiotics Antimicrob Proteins. 2025 Sep 10. doi: 10.1007/s12602-025-10756-3.
Probiotics are live beneficial microorganisms that confer health benefits to the host when administered in adequate amounts, have gained considerable scientific and commercial interest for their ability to support gut health, strengthen immunity, and reduce disease risk. This review traces the genesis of probiotic science from its origins in traditional fermented foods to contemporary clinical applications, offering a conceptual understanding of its evolution. A clear distinction is drawn between endogenous probiotics, naturally resident in the human microbiome, and exogenous probiotics, introduced via dietary supplements and functional foods. The broad spectrum of documented health benefits is examined, encompassing digestive, immune, metabolic, neurological, and dermatological outcomes. Recent innovations are highlighted, including bioengineered probiotic strains with targeted therapeutic functions, the integration of probiotics with prebiotics as synbiotics, and advanced delivery systems such as microencapsulation and nanotechnology. Special attention is given to regulatory frameworks, with global comparisons and a focused case study on Argentina, alongside a structured roadmap for translating research into market-ready products. The review also addresses inclusivity in probiotic use, emphasizing safety considerations across diverse populations, and underscores the strain-specific nature of probiotic effects. Current challenges such as commercialization gaps, regulatory inconsistencies, and underexplored applications in non-digestive health domains are critically discussed. The conclusion calls for interdisciplinary collaboration among microbiologists, nutritionists, clinicians, and technologists to accelerate innovation, ensure equitable access, and maximize the potential of probiotics in promoting health and preventing disease.
益生菌是一类活的有益微生物，当摄入足够量时能给宿主带来健康益处，因其支持肠道健康、增强免疫力和降低疾病风险的能力而引起了广泛的科学和商业关注。本综述追溯了益生菌科学从传统发酵食品起源到当代临床应用的发展历程，对其演变提供了概念性理解。明确区分了人类微生物群中天然存在的内源性益生菌和通过膳食补充剂及功能性食品引入的外源性益生菌。研究了已记录的广泛健康益处，包括消化、免疫、代谢、神经和皮肤方面的结果。强调了近期的创新，包括具有靶向治疗功能的生物工程益生菌菌株、益生菌与益生元结合形成合生元以及微胶囊化和纳米技术等先进递送系统。特别关注了监管框架，进行了全球比较并重点研究了阿根廷的案例，同时还给出了将研究转化为可上市产品的结构化路线图。该综述还讨论了益生菌使用中的包容性，强调了不同人群的安全考量，并强调了益生菌作用的菌株特异性。对当前的挑战，如商业化差距、监管不一致以及在非消化健康领域未充分探索的应用等进行了批判性讨论。结论呼吁微生物学家、营养学家、临床医生和技术专家之间开展跨学科合作，以加速创新、确保公平获取并最大限度发挥益生菌在促进健康和预防疾病方面的潜力。
