Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses

Mustapha Mbye, Mohd Affan Baig, Synan F. AbuQamar, Khaled A. El-Tarabily, Reyad S. Obaid, Tareq M. Osaili, Anas A. Al-Nabulsi, Mark S. Turner, Nagendra P. Shah, Mutamed M. Ayyash

Research output: Contribution to journalReview articlepeer-review

40 Citations (Scopus)

Abstract

Probiotics are defined as live microorganisms that improve the health of the host when administered in adequate quantities. Nonetheless, probiotics encounter extreme environmental conditions during food processing or along the gastrointestinal tract. This review discusses different environmental stresses that affect probiotics during food preparation, storage, and along the alimentary canal, including high temperature, low temperature, low and alkaline pH, oxidative stress, high hydrostatic pressure, osmotic pressure, and starvation. The understanding of how probiotics deal with environmental stress and thrive provides useful information to guide the selection of the strains with enhanced performance in specific situations, in food processing or during gastrointestinal transit. In most cases, multiple biological functions are affected upon exposure of the cell to environmental stress. Sensing of sublethal environmental stress can allow for adaptation processes to occur, which can include alterations in the expression of specific proteins.

Original languageEnglish
Pages (from-to)1110-1124
Number of pages15
JournalComprehensive Reviews in Food Science and Food Safety
Volume19
Issue number3
DOIs
Publication statusPublished - May 1 2020

Keywords

  • environmental stress
  • lactic acid bacteria
  • probiotic
  • proteomic analysis

ASJC Scopus subject areas

  • Food Science

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