Potential Applications of Next-Generation Probiotics in the Development of Functional Food Products
- 1Faculty of Health Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warsaw, Poland
- 2Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
Abstract
Next-generation probiotics (NGPs), isolated from the human gut microbiome, represent a breakthrough direction in the development of precision functional foods and targeted biotherapeutics. This review article presents the current state of knowledge regarding the classification, mechanisms of action, and technological and regulatory challenges associated with the application of NGPs in functional food design. Representative commensal species (Akkermansia muciniphila, Faecalibacterium prausnitzii, Anaerobutyricum hallii, Prevotella copri, Clostridium butyricum and Bacteroides fragilis, Roseburia spp.) were analyzed to evaluate their capacity to maintain intestinal epithelial integrity, their efficiency in short-chain fatty acid (SCFA) synthesis, and their modulation of host immune responses. Their commercial use remains limited because most NGP strains are strict anaerobes that readily lose viability when exposed to oxygen, processing stress, or digestive fluids. Regulatory frameworks classify NGPs as live biotherapeutic products (LBPs) or Novel Foods, requiring rigorous safety evaluation and clinical trials. The effective implementation of NGP formulations in functional food production remains strictly dependent on the harmonization of global legislative criteria and advancements in the bioengineering of protective delivery systems, capable of maintaining cellular integrity and ensuring the biological activity of strains at the point of consumption of the final product.
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BibTeX
@article{szydlowska2026potential,
title = {{Potential Applications of Next-Generation Probiotics in the Development of Functional Food Products}},
author = {Aleksandra Szydłowska and Barbara Sionek and Anna Łepecka},
journal = {Molecules},
year = {2026},
month = nov,
doi = {10.3390/molecules31213977},
url = {https://www.mdpi.com/1420-3049/31/21/3977},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Potential Applications of Next-Generation Probiotics in the Development of Functional Food Products
AU - Aleksandra Szydłowska
AU - Barbara Sionek
AU - Anna Łepecka
PY - 2026
DA - 2026/11/04
JO - Molecules
DO - 10.3390/molecules31213977
UR - https://www.mdpi.com/1420-3049/31/21/3977
AB - Next-generation probiotics (NGPs), isolated from the human gut microbiome, represent a breakthrough direction in the development of precision functional foods and targeted biotherapeutics. This review article presents the current state of knowledge regarding the classification, mechanisms of action, and technological and regulatory challenges associated with the application of NGPs in functional food design. Representative commensal species (Akkermansia muciniphila, Faecalibacterium prausnitzii, Anaerobutyricum hallii, Prevotella copri, Clostridium butyricum and Bacteroides fragilis, Roseburia spp.) were analyzed to evaluate their capacity to maintain intestinal epithelial integrity, their efficiency in short-chain fatty acid (SCFA) synthesis, and their modulation of host immune responses. Their commercial use remains limited because most NGP strains are strict anaerobes that readily lose viability when exposed to oxygen, processing stress, or digestive fluids. Regulatory frameworks classify NGPs as live biotherapeutic products (LBPs) or Novel Foods, requiring rigorous safety evaluation and clinical trials. The effective implementation of NGP formulations in functional food production remains strictly dependent on the harmonization of global legislative criteria and advancements in the bioengineering of protective delivery systems, capable of maintaining cellular integrity and ensuring the biological activity of strains at the point of consumption of the final product.
SN - 1420-3049
ER -