Probiotics Drinks: Balancing the Benefits with Possible Side-Effects

IJCOT-book-cover International Journal of Biotech Trends and Technology  (IJBTT)          
 
© 2024 by IJBTT Journal
Volume - 14 Issue - 2
Year of Publication : 2024
Authors : Rojina Khatun, Malavika Bhattacharya
DOI :   10.14445/22490183/IJBTT-V14I2P102

How to Cite?

Rojina Khatun, Malavika Bhattacharya "Probiotics Drinks: Balancing the Benefits with Possible Side-Effects" International Journal of Biotech Trends and Technology  vol. 14, no. 2, pp. 6-14, 2024. Crossref, https://doi.org/10.14445/22490183/IJBTT-V14I2P102 

Abstract

Drinks containing probiotics have grown in popularity in recent years because of potential health benefits. Live beneficial bacteria included in these drinks are believed to enhance general health and intestinal health. The most popular probiotic drinks are kefir, kombucha, and yogurt-based drinks. The capacity of probiotic beverages to restore a normal balance of bacteria in the stomach is one of its main benefits. Immunity, digestion, and even mental health can all benefit from this. Additionally, probiotics have been connected to improved weight management, healthier skin, and a decreased risk of certain illnesses like inflammatory bowel disease and irritable bowel syndrome. Remember that not all probiotic beverages are made equal and that the advantages could change based on the particular strains and mixes that are utilized. Certain probiotic beverages might not have enough live bacteria in them or might not be able to survive digestion, which would prevent them from offering the desired health advantages. Drinks with probiotics may also have unintended consequences. When starting probiotics, some people may have digestive problems such as gas, bloating, or diarrhea. Before including probiotic drinks into their diet, people with weakened immune systems or those on specific drugs should consult a healthcare professional. It is best to select probiotic beverages that have undergone scientific testing to determine their efficacy and contain a variety of strains. Reading product labels and researching the specific strains used can help ensure that you are getting high-quality probiotic drinks.

Keywords

Fermented foods, Gut health, Healthy bacteria, Immune system, Microbiome.

References

[1] Foko Kouam Edith Marius et al., “Development of a Non-dairy Probiotic Beverage Based on Sorrel and Pineapple Juices Using Lacticaseibacillus Paracasei 62L,” Journal of Agriculture and Food Research, vol. 14, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[2] Siti Nurdjanah et al., “Study on Synbiotic Beverages Based on Local Seeds and Oyster Mushrooms with the Addition of Lactobacillus Casei,” Jurnal Teknik Pertanian Lampung, vol. 12, no. 2, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[3] Arshad Armisha et al., “Production and Physico-Chemical Evaluation of Non-Dairy Probiotic Beverages,” Nurture, vol. 16, no. 1, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[4] Nurhasanah, Herla Rusmarilin, and Jansen Silalahi, “Characteristics Physicals and Chemicals of Probiotic Drinks Soy-Yamghurt,” Indonesian Journal of Agricultural Research, vol. 5, no. 2, pp. 85-99, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[5] Yun Khoon Liew et al., “Probiotic Viability, pH and Lactic Acid Concentration of Opened Commercial Probiotic Dairy Drinks Stored at Different Temperatures and Durations,” Bulletin of the National Research Centre, vol. 46, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[6] Divakar Dahiya, and Poonam Singh Nigam, “Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce NonDairy Functional Beverage Products Supporting Gut Microbiota,” Foods, vol. 11, no. 18, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[7] Qin Likang et al., “Development of Probiotics Beverage using Cereal Enzymatic Hydrolysate Fermented with Limosilactobacillus Reuteri,” Food Science and Nutrition, vol. 10, no. 9, pp. 3143-3153, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[8] Suci Erawati, Molek, and Fitwy Inka Teresha Br. Silaban, “The Effect of Giving Probiotic Drinks on Reducing Halitosis,” Bioscientia Medicina: Journal of Biomedicine and Translational Research, vol. 6, no. 4, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[9] Estefanía Valero-Cases, Maria Jose Frutos, and Francisca Pérez-Llamas, “Development of Synbiotic Vegan Beverages: Probiotic Viability, Sensory Profile, Consumers’ Acceptance and Functional Stability,” International Journal of Food Science and Technology, vol. 58, no. 5, pp. 2325-2335, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[10] D. Ndeokwelu et al., “Probiotic Profiling of Selected Yogurt Drinks in Benin City, Edo-State, Nigeria,” Clinical Immunology & Research, vol. 6, no. 1, pp. 1-9, 2022.
[CrossRef] [Google Scholar]
[11] Julio Plaza-Diaz et al., “Mechanisms of Action of Probiotics,” Advances in Nutrition, vol. 10, no. 1, pp. S49-S66, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[12] Colin Hill et al., “Expert Consensus Document: The International Scientific Association for Probiotics and Prebiotics Consensus Statement on the Scope and Appropriate use of the Term Probiotic,” Nature Reviews: Gastroenterology & Hepatology, vol. 11, pp. 506– 514, 2014.
[CrossRef] [Google Scholar] [Publisher Link]
[13] Susan M. Haig et al., “The Conservation Genetics Juggling Act: Integrating Genetics and Ecology, Science and Policy,” Evolutionary Applications, vol. 9, no. 1, pp. 181–195, 2016.
[CrossRef] [Google Scholar] [Publisher Link]
[14] Datika Azzahra Prasetya, and Intan Sari Ramdhani, “Analysis of Speech Acts in the Advertising Language of Yakult Beverage Products on Television,” AURELIA: Jurnal Penelitian dan Pengabdian Masyarakat Indonesia, vol. 2, no. 1, pp. 552-554, 2023.
[CrossRef] [Google Scholar]
[15] Ella Anastasya Sinambela et al., “The Influence of Product Attributes, Brand Trust, Country of Origin on Purchase Intentions of Yakult Probiotic Drink Consumers,” Journal of Trends Economics and Accounting Research, vol. 2, no. 4, pp. 107-113, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[16] Tri Ujilestari et al., “The Benefit and the Content of Lactic Acid Bacteria “Lactobacillus Casei Shirota Strain” in Yakult,” Indonesian Journal of Biology Education, vol. 4, no. 1, pp. 25-30, 2021.
[CrossRef] [Google Scholar] [Publisher Link]
[17] Rahayu Efendi, and Mashadi Mashadi, “The Influence of Personal Selling and Advertising Slogans on Brand Awareness of Yakult Products,” Jurnal Ilmiah Manajemen Kesatuan, vol. 8, no. 2, pp. 127-138, 2020.
[CrossRef] [Google Scholar] [Publisher Link]
[18] Mónica S. Molero, and Wilfido J. Briñez, Probiotics Consumption Increment through the Use of Whey-Based Fermented Beverages, Probiotics: Current Knowledge and Future Prospects, IntechOpen, pp. 115-132, 2018.
[CrossRef] [Google Scholar] [Publisher Link]
[19] Jung-Whan Chon et al., “Current Status and Prospects for Standards, Regulations, and Detection of Probiotic Yogurt: A Review,” Journal of Dairy Science and Biotechnology, vol. 41, no. 1, pp. 9-25, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[20] Chao Tang et al., “Probiotic Yogurt Alleviates High-Fat Diet-Induced Lipid Accumulation and Insulin Resistance in Mice via the Adiponectin Pathway,” Journal of Agricultural and Food Chemistry, vol. 71, no. 3, pp. 1464-1476, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[21] Md. Shamin Gazi et al., “Effects of Probiotic Supplemented Yogurt on Neonatal Streptozotocin-Induced Type-2 Diabetic Rats,” Khulna University Studies, vol. 19, no. 2, pp. 57-65, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[22] Douglas W. Olson, and Kayanush J. Aryana, “Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products,” Applied Sciences, vol. 12, no. 24, pp. 1-40, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[23] Sadia Jaman et al., “Physicochemical Characteristics, Sensory Profile, Probiotic, and Starter Culture Viability of Synbiotic Yogurt,” Journal of Advanced Veterinary and Animal Research, vol. 9, no. 4, pp. 694-701, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[24] Rosane Freitas Schwan, Karina Teixeira Magalhães-Guedes, and Disney Ribeiro Dias, “Innovations in Preservation and Improving Functional Properties of Kefir,” Advances in Dairy Microbial Products, pp. 225-234, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[25] Nalan Hakime Nogay, Kefir Beverage and its Effects on Health, Milk-Based Beverage, Woodhead Publishing, vol. 9, pp. 273-296, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[26] Jessy Van Wyk, Kefir: The Champagne of Fermented Beverages, Fermented Beverages, Woodhead Publishing, vol. 5, pp. 473-527, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[27] Ria Wulansarie, and Sri Fahmiati, “Health Benefit of Kefir,” AIP Conference Proceedings, vol. 2573, no. 1, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[28] F.P. Rattray, and M.J. O’Connell, Cheese and Fermented Milks: Kefir, Encyclopedia of Dairy Sciences, 3 rd ed., vol. 3, pp. 438-445, 2022.
[CrossRef] Publisher Link]
[29] Yuliya Frolova et al., “Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins,” Fermentation, vol. 9, no. 6, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[30] Abidemi Oluranti Ojo, and Olga de Smidt, “Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review,” Fermentation, vol. 9, no. 5, pp. 1-13, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[31] Andrew Adamatzky et al., “Kombucha Electronics: Electronic Circuits on Kombucha Mats,” Science Reports, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[32] Natthinee Anantachoke et al., “Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on their Pharmacological Activities and Health Benefits,” Foods, vol. 12, no. 9, pp. 1-46, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[33] Elok Zubaidah et al., “Physicochemical and Microbiological Characteristics of Fruit-based Kombucha,” Food Research, vol. 7, no. 1, pp. 64-70, 2023.
[CrossRef] [Publisher Link]
[34] Michael John Janusz, and Anna Malgorzata Plechaty, “Probiotic Bacterial Strains that Produce Short Chain Fatty Acids and Compositions Comprising Same,” U.S. Patent 20200345791A1, pp.1-15, 2020.
[Google Scholar] [Publisher Link]
[35] Satish Kumar, and Parthasarathy Madurantakam, “Limited Evidence Shows Short-Term Benefit of Probiotics when Used as an Adjunct to Scaling and Root Planing in the Treatment of Chronic Periodontitis,” Evidence-Based Dentistry, vol. 18, pp. 109-110, 2017.
[CrossRef] [Google Scholar] [Publisher Link]
[36] Christos N. Stoidis et al., “Potential Benefits of Pro- and Prebiotics on Intestinal Mucosal Immunity and Intestinal Barrier in Short Bowel Syndrome,” Nutrition Research Reviews, vol. 24, no. 1, pp. 21-30, 2011.
[CrossRef] [Google Scholar] [Publisher Link]
[37] Samantha Kirsty Gill et al., “Does Short-Term High Dose Probiotic Supplementation Containing Lactobacillus Casei Attenuate Exertional-Heat Stress Induced Endotoxaemia and Cytokinaemia?,” International Journal of Sport Nutrition and Exercise Metabolism, vol. 26, no. 3, pp. 268-275, 2016.
[CrossRef] [Google Scholar] [Publisher Link]
[38] Lata Prem, and Savitri, “Probiotics and Human Health,” Research Journal of Biotechnology, vol. 18, no. 7, pp. 173-180, 2023.
[CrossRef] [Publisher Link]
[39] Abdul Latif Rahimi, and Abdul Malik Himmat, “Probiotics and Health Benefits,” International Journal for Research in Applied Sciences and Biotechnology, vol. 9, no. 2, pp. 298-303, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[40] Souvik Roy et al., “Psychobiotics: Deciphering its Role in Neuropsychiatry,” World Journal of Biology Pharmacy and Health Sciences, vol. 13, no. 1, pp. 457-464, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[41] Moumita Sil, Sutanuka Mitra, and Arunava Goswami, Probiotics and Immunity: An Overview, Viral, Parasitic, Bacterial, and Fungal Infection, Academic Press, pp. 847-861, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[42] Jayakrishna S. Madabushi et al., “Gut Biome and Mental Health: Do Probiotics Work?,” Cureus, vol. 15, no. 6, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[43] Lihuan Zhang et al., “Effects of Three Probiotics and their Interactions on the Growth Performance of and Nutrient Absorption in Broilers,” Peer Journal, pp. 1-18, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[44] Kelly Williams, Thet Oo, and Danik Martirosyan, “Exploring the Effectiveness of Lactobacillus Probiotics in Weight Management: A Literature Review,” Functional Food Science, vol. 3, no. 5, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[45] Xiaoyu Wang et al., “The Role of Probiotics in Skin Health and Related Gut–Skin Axis: A Review,” Nutrients, vol. 15, no. 14, pp. 1-20, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[46] Eleni Pavlidou et al., “Clinical Evidence on the Potential Beneficial Effects of Probiotics and Prebiotics in Cardiovascular Disease,” International Journal of Molecular Sciences, vol. 23, no. 24, pp. 1-12, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[47] Zaib Sumera, Aqsa Hayat, and Imtiaz Khan, “Probiotics and their Beneficial Health Effects,” Mini-reviews in Medicinal Chemistry, vol. 24, no. 1, pp. 110-125, 2024.
[CrossRef] [Google Scholar] [Publisher Link]
[48] Marta Molska, and Julita Reguła, “Potential Mechanisms of Probiotics Action in the Prevention and Treatment of Colorectal Cancer,” Nutrients, vol. 11, no. 10, pp. 1-17, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[49] Sudhanshu Patwari, “Gut Microbiota in Human Health: Insights and Discussion on the Role of Probiotics,” International Journal of Scientific Reports, vol. 8, no. 12, pp. 419-424, 2022.
[CrossRef] [Publisher Link]
[50] Yogita M. Patil, Rajashree B. Patwardhan, and Pragati S. Abhyankar, “Improving the Gut Microbiota with Probiotics and Faecal Microbiota Transplantation,” Journal of Pure and Applied Microbiology, vol. 15, no. 3, pp. 1111-1124, 2021.
[CrossRef] [Google Scholar] [Publisher Link]
[51] Qing Kong, Tongjie Liu, and Hang Xiao, “Editorial: Effects of Probiotics and Prebiotics on Gut Pathogens and Toxins,” Frontiers in Microbiology, vol. 13, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[52] Elia Tomás-Pejó et al., “Production of Short-Chain Fatty Acids (SCFAs) as Chemicals or Substrates for Microbes to Obtain Biochemicals,” Biotechnology for Biofuels and Bioproducts, vol. 16, pp. 1-17, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[53] Anaïs Rousseaux, Carole Brosseau, and Marie Bodinier, “Immunomodulation of B Lymphocytes by Prebiotics, Probiotics and Synbiotics: Application in Pathologies,” Nutrients, vol. 15, no. 2, pp. 1-28, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[54] Nisha Chaudhary et al., Probiotics and Bioactive Metabolite Production, Probiotics for Human Nutrition in Health and Disease, Academic Press, pp. 171-198, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[55] Yanfei Zheng et al., “Probiotics Fortify Intestinal Barrier Function: A Systematic Review and Meta-analysis of Randomized Trials,” Frontiers in Immunology, vol. 14, pp. 1-18, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[56] Xiao-Pei Peng et al., “Regulation of Probiotics on Metabolism of Dietary Protein in Intestine,” Current Protein & Peptide Science, vol. 21, no. 8, pp. 766-771, 2020.
[CrossRef] [Google Scholar] [Publisher Link]
[57] Julio Plaza-Díaz et al., “Immune-Mediated Mechanisms of Action of Probiotics and Synbiotics in Treating Pediatric Intestinal Diseases,” Nutrients, vol. 10, no. 1, pp. 1-20, 2018.
[CrossRef] [Google Scholar] [Publisher Link]
[58] Ida Adeli et al., “Probiotics and Prebiotics,” Encyclopedia of Food Safety (Second Edition), pp. 198-213, 2024.
[CrossRef] [Publisher Link]
[59] Yan-yan Huang et al., “Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy,” Molecules, vol. 28, no. 3, pp. 1-14, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[60] K.P. Nandakishor, and Ashitha Ephrem, “Influence of Probiotics on Antibiotic Therapy,” International Journal of Research and Review, vol. 9, no. 12, pp. 247-253, 2022.
[CrossRef] [Google Scholar]
[61] Philippe Marteau, “Safety Aspects of Probiotic Products,” Food & Nutrition Research, vol. 45, no. 1, pp. 22-24, 2001.
[CrossRef] [Google Scholar] [Publisher Link]
[62] Martin H. Floch et al., “Recommendations for Probiotic Use,” Journal of Clinical Gastroenterology, vol. 40, no. 3, pp. 275-278, 2006.
[CrossRef] [Google Scholar] [Publisher Link]