Advances in probiotics for sustainable development: Emerging paradigms, innovations, and future perspectives

Probiotic, which are live microorganisms that exert beneficial effects on the health of the host when consumed in sufficient quantities, have become known worldwide as effective, harmless and eco-friendly health-promoting agents. Growing evidence reveals that they play a crucial role in regulating gut microbiota, immune systems and preventing an array of metabolic, infectious and inflammatory diseases. As the world grapples with issues of antibiotic resistance and lifestyle diseases, probiotic present a natural, environmentally friendly, and budget-conscious approach to good health and disease prevention. In recent years, microbial genomics, metabolomics and system biology has transformed the understanding of probiotic functionality and interactions with the host. Probiotic supplementation can not only restore the balance of microbes to the intestines but also be beneficial for both mental health via the gut–brain axis and metabolic regulation and reinforce host defenses against pathogens. In addition, probiotic studies are well aligned with the Sustainable Development Goals (SDGs) of the United Nations, especially SDG 3 – Good Health and Well-being, which aims to promote preventive health care and minimize the use of pharmaceuticals. The mechanisms, therapeutic applications, and future prospects of probiotics in the context of maintaining human health and a sustainable healthcare paradigm are outlined and discussed. Probiotics embody a paradigm shift towards healthy people and a healthy planet by merging microbial science and sustainable development.

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Publication Details

Journal
Food and Humanity
Published
2026-09-21
DOI
https://doi.org/10.1016/j.foohum.2026.101502
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
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article

Advances in probiotics for sustainable development: Emerging paradigms, innovations, and future perspectives

Rajeshwari Negi, Ajar Nath Yadav, Sheikh Shreaz, Neelam Yadav et al.
Food and Humanity
Probiotics and Fermented Foods
article

Advances in probiotics for sustainable development: Emerging paradigms, innovations, and future perspectives

Rajeshwari Negi, Ajar Nath Yadav, Sheikh Shreaz, Neelam Yadav, Rajesh Kumar, Babita Sharma, Gunjan Thakur
article en

Abstract

Probiotic, which are live microorganisms that exert beneficial effects on the health of the host when consumed in sufficient quantities, have become known worldwide as effective, harmless and eco-friendly health-promoting agents. Growing evidence reveals that they play a crucial role in regulating gut microbiota, immune systems and preventing an array of metabolic, infectious and inflammatory diseases. As the world grapples with issues of antibiotic resistance and lifestyle diseases, probiotic present a natural, environmentally friendly, and budget-conscious approach to good health and disease prevention. In recent years, microbial genomics, metabolomics and system biology has transformed the understanding of probiotic functionality and interactions with the host. Probiotic supplementation can not only restore the balance of microbes to the intestines but also be beneficial for both mental health via the gut–brain axis and metabolic regulation and reinforce host defenses against pathogens. In addition, probiotic studies are well aligned with the Sustainable Development Goals (SDGs) of the United Nations, especially SDG 3 – Good Health and Well-being, which aims to promote preventive health care and minimize the use of pharmaceuticals. The mechanisms, therapeutic applications, and future prospects of probiotics in the context of maintaining human health and a sustainable healthcare paradigm are outlined and discussed. Probiotics embody a paradigm shift towards healthy people and a healthy planet by merging microbial science and sustainable development.

Food and HumanityVol. 7
Kuwait Institute for Scientific Research (KW), Eternal University (IN), Assam Down Town University (IN), Graphic Era University (IN), Chitkara University (IN)
Openalex Percentile: Top 14%
Probiotics and Fermented Foods
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