Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Genetically modified probiotics in foods.

Farid E Ahmed1

  • 1Department of Radiation Oncology, LSB 014, Leo W. Jenkins Cancer Center, The Brody School of Medicine, East Carolina University, Greenville, NC 27858, USA. ahmedf@mail.ecu.edu

Trends in Biotechnology
|October 24, 2003
PubMed
Summary

Probiotics show therapeutic promise, but their mechanisms remain unclear. While lactic acid bacteria (LAB) are modified for new uses, consumer concerns limit the use of genetically engineered strains, particularly in Europe.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Colorectal Cancer: Molecular Staging Models that Charactrize Risk and Enhance Prognosis.

Cancer genomics & proteomics·2019
Same author

Quantitative Real-time RT-PCR: Application to Carcinogenesis.

Cancer genomics & proteomics·2019
Same author

Laser Microdissection: Application to Carcinogenesis.

Cancer genomics & proteomics·2019
Same author

RT-qPCR for Fecal Mature MicroRNA Quantification and Validation.

Methods in molecular biology (Clifton, N.J.)·2018
Same author

Role of Melt Curve Analysis in Interpretation of Nutrigenomics' MicroRNA Expression Data.

Cancer genomics & proteomics·2017
Same author

miRNA as markers for the diagnostic screening of colon cancer.

Expert review of anticancer therapy·2014

Area of Science:

  • Microbiology
  • Biotechnology
  • Food Science

Background:

  • Probiotics offer potential therapeutic benefits, yet their widespread acceptance is hindered by incomplete understanding of their functional mechanisms.
  • Lactic acid bacteria (LAB) are a key group of probiotics that have been traditionally and genetically modified to develop novel strains with enhanced properties.

Purpose of the Study:

  • To explore the current state of probiotic research, focusing on Lactic Acid Bacteria (LAB).
  • To address the challenges in the development and market introduction of genetically modified probiotic strains.

Main Methods:

  • Review of traditional and genetic engineering methods for modifying LAB.
  • Analysis of molecular biology techniques for identifying probiotic LAB strains.
  • Examination of factors influencing consumer acceptance of genetically modified organisms (GMOs) in food products.

Related Experiment Videos

Main Results:

  • Significant advancements in identifying and modifying LAB strains using modern molecular biology.
  • Limited application of recombinant-DNA technology in LAB modification due to regulatory and consumer hurdles, especially in European markets.
  • Ongoing need for research to elucidate probiotic mechanisms and build consumer trust.

Conclusions:

  • Further research is essential to understand LAB mechanisms and overcome barriers to the adoption of genetically engineered probiotics.
  • Addressing consumer concerns and regulatory frameworks is critical for the future of probiotic development and application.
  • Balancing innovation in probiotic technology with public perception and safety is key for market success.