Probiotics, could be functional foods?

Rogulska, Karolina, Kapczuk, Patrycja, Zioło, Anna, Sarna, Angela, Jacek, Roksana, Grzeszczak, Konrad. Probiotics, could be functional foods? Journal of Education, Health and Sport. 2022;12(12):113-116. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2022.12.12.017 https://apcz.umk.pl/JEHS/article/view/40100 https://zenodo.org/record/7325771 The journal has had 40 points in Ministry of Education and Science of Poland parametric evaluation. Annex to the announcement of the Minister of Education and Science of December 21, 2021. No. 32343. Has a Journal's Unique Identifier: 201159. Scientific disciplines assigned: Physical Culture Sciences (Field of Medical sciences and health sciences); Health Sciences (Field of Medical Sciences and Health Sciences). Punkty Ministerialne z 2019 - aktualny rok 40 punktów. Załącznik do komunikatu Ministra Edukacji i Nauki z dnia 21 grudnia 2021 r. Lp. 32343. Posiada Unikatowy Identyfikator Czasopisma: 201159. Przypisane dyscypliny naukowe: Nauki o kulturze fizycznej (Dziedzina nauk medycznych i nauk o zdrowiu); Nauki o zdrowiu (Dziedzina nauk medycznych i nauk o zdrowiu). © The Authors 2022; This article is published with open access at Licensee Open Journal Systems of Nicolaus Copernicus University in Torun, Poland Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike. (http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited. The authors declare that there is no conflict of interests regarding the publication of this paper. Received: 18.09.2022. Revised: 29.10.2022. Accepted: 15.11.2022. PROBIOTICS, COULD BE FUNCTIONAL FOODS? Karolina Rogulska; https://orcid.org/0000-0003-1413-7430;karolina.rogulska@pum.edu.pl; Pomeranian Medical University, Department of Microbiology, Immunology and Laboratory Medicine, Powstańców Wielkopolskich Street 72, 70-111, Szczecin. Patrycja Kapczuk; https://orcid.org/0000-0002-2766-7783; patrycja.kapczuk@pum.edu.pl;Pomeranian Medical University, Department of Biochemistry and Medical Chemistry; Powstańców Wielkopolskich Street 72, 70-111, Szczecin. Anna Zioło; annaziolo-77@wp.pl; Department of Laboratory Medicine, Immunology and HLA Laboratory, The Independent Public Clinical Hospital No. 2 of the Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Street 72, 70-111, Szczecin. Angela Sarna; angi420@interia.pl; Department of Laboratory Medicine, The Independent Public Clinical Hospital No. 2 of the Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Street 72, 70-111, Szczecin. Roksana Jacek; roksana@szachy.szczecin.pl; roksana@szachy.szczecin.pl; Department of Laboratory Medicine, The Independent Public Clinical Hospital No. 2 of the Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Street 72, 70-111, Szczecin. Konrad Grzeszczak; https://orcid.org/0000-0002-3055-3357; konrad.grzeszczak@pum.edu.pl; Pomeranian Medical University; . ABSTRACT Research on functional food (FF) began in the 1980s in Japan, although the term appeared in the journal Nature in 1993. Functional foods can be natural or FF are created via the addition or removal of certain ingredients in technological processes. These treatments are aimed at obtaining food products that have health-promoting effects, including anti-inflammatory and antioxidant effects. The best representative example of functional food is probiotic food. According to World Health Organization (WHO) probiotics are live micro-organisms that, in adequate amounts, provide health benefits to the host. This has the effect of inhibiting the pathogenic bacterium Escherichia coli and E. coli translocation in the gastrointestinal tract.. In addition, it can also influence the repair of the damaged intestinal barrier. Probiotics can also improve the host immune system via strong adherence and colonisation of the gut. This results in the secretion of cytokines and chemokines, which are involved in immune processes. More than that, probiotics have the ability to produce peptides directed against microorganisms. These include lantibiotics, bacteriolysins and peptide bacteriocins. The review presented shows that probiotics as functional foods have an important role in human health. Their intake has many benefits and their appropriate use can significantly improve the comfort of a person's life. Keywords: functional foods; probiotics; die