Potential Biotics for Nutritional Improvement of Health via Microbiome-Gut-Brain Axis

Abstract

People’s dietary consumption is significantly influenced by biological, social, and psychological behaviours; as a result, complexes regarding their health arise. Due to the nutraceutical advantages of functional foods and supplements, a variety of fermented foods and beverages are now available to consumers. The properties of probiotics, prebiotics, postbiotics, and paraprobiotics are discussed in this overview along with their importance to diet and long-term health. Several synbiotic products, which are complimentary blends of chosen, defined probiotic cultures and prebiotic substrates, have drawn consumers’ attention in the nutraceutical sector recently. Probiotics and symbiotic preparations are distinct from the traditional fermented foods eaten in various cultures, even if they might be thought of as possible biotics in food. Because they are prepared with seasonal raw ingredients obtained from regional agricultural techniques, fermented foods are affordable and a staple diet component in many nations. All of the biotics mentioned in this article are meant to increase the number of good microbes in the gut, which has been shown to be crucial for the microbiome-gut-brain axis, which affects the activity of the vagus nerve.