Role of lactobacillus probiotics in gut health and food safety: Mechanisms for contaminant reduction and applications in food products

Abstract

Lactobacillus probiotics, live bacteria that confer health benefits when administered in adequate amounts, have gained widespread acceptance, particularly due to their potential to influence and enhance general health by modulating the gut microbiota. In recent years, probiotics have been highlighted for their potential therapeutic applications in preventing and mitigating various diseases. Among these, Lactobacillus spp. represent one of the most extensively studied and utilized probiotic strains. This review explores the role of Lactobacillus in maintaining gut microbiota balance, producing bioactive metabolites such as short-chain fatty acids (SCFAs) and bacteriocins, and its involvement in food safety through the reduction of contaminants. Specifically, Lactobacillus spp. contribute to food safety by adsorbing, enzymatically degrading, or neutralizing harmful substances, including aflatoxins and heavy metals, thereby reducing their bioavailability and toxicity. The paper also discusses the practical applications of Lactobacillus-based probiotics in the food industry and the ongoing efforts to address associated safety concerns. Lactic acid bacteria provide a natural, non-chemical approach to food preservation by inhibiting pathogenic microorganisms and extending shelf life. Their incorporation into food systems promotes a safer and more sustainable food supply. However, further research is required to optimize their applications and ensure their efficacy in diverse food matrices.