Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Probiotics

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...

Microbiota Modulation by Antibiotics

Microbiota Modulation by Antibiotics

Antibiotics have revolutionized modern medicine by saving countless lives from bacterial infections. However, their widespread use has inadvertently harmed the delicate balance of the human gut microbiota. The gut microbiota, a complex community of bacteria, archaea, viruses, and fungi, plays a vital role in regulating metabolism, immune responses, and maintaining intestinal health. Antibiotics, especially broad-spectrum types, disrupt this ecosystem by eradicating both harmful and beneficial...

Dysbiosis of the Gut Microbiota

Dysbiosis of the Gut Microbiota

The human gut microbiome includes a diverse array of microbial species, including beneficial commensals and opportunistic pathogens, which interact to support host health. These microbes contribute to essential functions such as nutrient metabolism, immune system modulation, and maintenance of intestinal barrier integrity. However, disruptions to this equilibrium—referred to as dysbiosis—can have widespread physiological consequences.Dysbiosis is often characterized by reduced microbial...

Microorganisms in Medicine and Therapeutics

Microorganisms in Medicine and Therapeutics

Microorganisms play a fundamental role in vaccine development, gene therapy, and therapeutic production. Their biological properties are harnessed to advance medicine and public health. Beyond immunization, microorganisms contribute to gut health, antibiotic synthesis, and genetic disease treatment.Live Attenuated and Inactivated VaccinesLive attenuated vaccines, such as the measles, mumps, and rubella (MMR) vaccine, utilize weakened forms of pathogens to closely resemble natural infections.

Bioavailability Enhancement: Determination and Conceptual Approaches in Overcoming Bioavailability Problems

Bioavailability Enhancement: Determination and Conceptual Approaches in Overcoming Bioavailability Problems

Bioavailability is a critical pharmacological concept that measures the extent and rate at which an active drug ingredient or therapeutic moiety enters the systemic circulation, remaining unchanged. It's a pivotal factor in determining a drug's efficacy and safety.The Biopharmaceutics Classification System (BCS) plays an essential role in drug development by categorizing drugs into four classes based on their solubility and permeability. This classification aids in understanding drug absorption...

Introduction to the Human Microbiota

Introduction to the Human Microbiota

Microorganisms colonize various regions of the human body, including the mouth, nasal passages, throat, stomach, intestines, urogenital tract, and skin. The total number of microbial cells is estimated to range from 10¹³ to 10¹⁴—comparable to, or exceeding, the number of human somatic cells. This host–microbiome relationship has led to the conceptualization of humans as supraorganisms, wherein microbial communities perform vital roles in development, immunity, and disease...

You might also read

Related Articles

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

Sort by

Same author

Calcium enhances hydrolytic and transfucosylation activities in α-L-fucosidase from Thermotoga maritima through catalytic loop stabilization: an MD simulation study.

Applied microbiology and biotechnology·2026

Same author

Bioactive Peptide-Enriched Requeson: A Functional Dairy Product From Whey Fermentation.

Food science & nutrition·2026

Same author

Navigating the Hidden Curriculum: A Study of Resource-Based and Stories-Based Interventions in Higher Education.

Behavioral sciences (Basel, Switzerland)·2026

Same author

Choosing the One Who Sees You: Emotional Responsiveness as a Cue in Children's Help-Seeking.

Developmental science·2025

Same author

Effect of an exopolysaccharide-producing strain of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> NCFB 2772 on the yield and quality of Requeson (Mexican cheese) added with a probiotic.

The Journal of dairy research·2025

Same author

Influence of working memory and spatial anxiety on floor slant perception.

Quarterly journal of experimental psychology (2006)·2025

Search research articles

Related Experiment Video

Updated: Jun 3, 2026

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

Published on: July 31, 2019

Probiotics and prebiotics--perspectives and challenges.

Ivonne Figueroa-González¹, Guillermo Quijano, Gerardo Ramírez

¹Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186 Col. Vicentina, CP 09340, Distrito Federal, Mexico.

Journal of the Science of Food and Agriculture

|March 30, 2011

Summary

Probiotics and prebiotics are key in functional foods like yogurt. Challenges in their production and viability offer innovation opportunities in this growing market.

More Related Videos

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Bioreactor Assembly for Continuous Culture of Complex Fecal Communities

Bioreactor Assembly for Continuous Culture of Complex Fecal Communities

Published on: April 25, 2025

Related Experiment Videos

Last Updated: Jun 3, 2026

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

An In Vitro Batch-culture Model to Estimate the Effects of Interventional Regimens on Human Fecal Microbiota

Published on: July 31, 2019

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Bioreactor Assembly for Continuous Culture of Complex Fecal Communities

Bioreactor Assembly for Continuous Culture of Complex Fecal Communities

Published on: April 25, 2025

Area of Science:

Biotechnology
Food Science

Background:

Probiotics and prebiotics are widely incorporated into functional foods, particularly yogurts and fermented milks.
The global functional food market is substantial and has experienced significant growth.
The market size was estimated at approximately US$33 billion in 2003, with Europe contributing over US$2 billion.

Purpose of the Study:

To review the current state of probiotic- and prebiotic-based functional foods.
To identify and discuss the fundamental challenges in the industrial-scale production of probiotics and prebiotics.
To highlight areas for future research and innovation in this field.

Main Methods:

Literature review of current research and market trends in functional foods.
Analysis of challenges in raw material sourcing, cost-effective production, and viability of probiotics.
Identification of innovation potential and future research directions.

Main Results:

Functional foods incorporating probiotics and prebiotics represent a significant area of biotechnological innovation.
Key challenges include finding economical raw materials for prebiotics, reducing probiotic production costs, and enhancing probiotic viability.
The field offers substantial potential for developing novel food products.

Conclusions:

Probiotic- and prebiotic-based functional foods are a dynamic and expanding sector.
Addressing production and viability challenges is crucial for future innovation and market growth.
Further research is needed to fully realize the potential of these ingredients in food applications.