The Anti-Inflammatory and Curative Exponent of Probiotics: A Comprehensive and Authentic Ingredient for the Sustained Functioning of Major Human Organs.

Yufeng He, Junxia Wang, Xu Han, Abdur Rehman, Tabussam Tufail, Muhammad Safiullah Virk, Xiaofeng Ren, Muhammad Abdulrehman Virk, Mehak Gul, Abdul Qayum, Arif Rashid, John-Nelson Ekumah

Journal: Nutrients 2024;16(4):

PMID: 38398870

Abstract

Several billion microorganisms reside in the gastrointestinal lumen, including viruses, bacteria, fungi, and yeast. Among them, probiotics were primarily used to cure digestive disorders such as intestinal infections and diarrhea; however, with a paradigm shift towards alleviating health through food, their importance is large. Moreover, recent studies have changed the perspective that probiotics prevent numerous ailments in the major organs. Probiotics primarily produce biologically active compounds targeting discommodious pathogens. This review demonstrates the implications of using probiotics from different genres to prevent and alleviate ailments in the primary human organs. The findings reveal that probiotics immediately activate anti-inflammatory mechanisms by producing anti-inflammatory cytokines such as interleukin (IL)-4, IL-10, IL-11, and IL-13, and hindering pro-inflammatory cytokines such as IL-1, IL-6, and TNF-α by involving regulatory T cells (Tregs) and T helper cells (Th cells). Several strains of , , , , , and have been listed among the probiotics that are excellent in alleviating various simple to complex ailments. Therefore, the importance of probiotics necessitates robust research to unveil the implications of probiotics, including the potency of strains, the optimal dosages, the combination of probiotics, their habitat in the host, the host response, and other pertinent factors.

Address: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Department of Internal Medicine, Sheikh Zayed Hospital, Lahore 54000, Pakistan.; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54000, Pakistan.; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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