Functional foods are classified as traditional or staple foods that provide an essential nutritional level and share potentially positive effects on host health, including the reduction of disease by optimizing the immune system’s ability to prevent and control infections by pathogens, as well as pathologies that cause functional alterations in the host. This chapter reviews the most recent research and advances in this area and discusses some perspectives on what the future holds in this area.

Synbiotics, which combine probiotics and prebiotics, represent an innovative approach to developing functional foods with enhanced health benefits compared to their individual components. This study focuses on the production of synbiotics through the microencapsulation of Lactobacillus strains isolated from traditional Mexican fermented beverages, contributing to the advancement of technologies for functional food development. Three Lactobacillus strains (Lacticaseibacillus rhamnosus LM07, Lactiplantibacillus plantarum LM19, and Levilactobacillus brevis LBH1070) were microencapsulated by spray-drying using a mixture of maltodextrin and gum arabic as wall materials and inulin as a prebiotic. The microencapsulation process achieved high survival rates (>90%), low moisture content (~5%), and low water activity (~0.3), ensuring long-term stability. Notably, the microencapsulated strains demonstrated improved tolerance to gastrointestinal conditions, enhanced adhesion properties, and increased antioxidant activity compared to non-microencapsulated strains. These results highlight the potential of microencapsulation as an innovative technology not only to preserve but also to enhance probiotic properties, facilitating the development of functional foods with improved health-promoting properties, extended shelf life, and stability at room temperature.

Background: Microencapsulation improves the storage, handling, and administration of probiotics by protecting them from environmental factors and adverse conditions in the gastrointestinal tract. This process facilitates their controlled delivery in the body, which can simplify their use in therapies without compromising their therapeutic efficacy. Objectives: This study investigates the microencapsulation of Lactiplantibacillus plantarum LM-20, its probiotic properties, and its effects in a murine model of ulcerative colitis. Methods/Results: Synbiotic microencapsulation was carried out using spray drying with maltodextrin, gum Arabic, and inulin, achieving an encapsulation efficiency of 90.76%. The resulting microcapsules exhibited remarkable resistance to simulated gastrointestinal conditions in vitro, maintaining a survival rate of 90%. The drying process did not compromise the probiotic characteristics of the bacteria, as they demonstrated enhanced auto-aggregation, hydrophobicity, and phenol tolerance. The therapeutic potential of the microencapsulated synbiotic was evaluated in a murine model of dextran sodium sulfate-induced ulcerative colitis. The results revealed that mice treated with microencapsulated Lactiplantibacillus plantarum LM-20 showed an 83.3% reduction in the disease activity index (DAI) compared to the ulcerative colitis control group. Moreover, a significant decrease was observed in pro-inflammatory cytokine levels (IL-1β and TNF-α) and myeloperoxidase activity, with values comparable to those of the healthy control group. Conclusions: These findings suggest that microencapsulated Lactiplantibacillus plantarum LM-20 could be a promising candidate for therapeutic applications in the prevention and management of ulcerative colitis.

Neurodegenerative and neuropsychiatric disorders remain a major public health concern due to their progressive nature, high prevalence, and considerable socioeconomic burden. Conventional treatments often fall short, facing limitations such as pharmacoresistance, adverse effects, and limited efficacy, underscoring the need for complementary approaches. Recent advances highlight the central role of the gut–brain axis (GBA) in neurological health, positioning psychobiotics and probiotic strains with potential mental health benefits, as candidates in adjunctive therapy. This review integrates current evidence on the GBA’s involvement in conditions such as Alzheimer’s disease, Parkinson’s disease, depression, and anxiety. We examine how psychobiotics may modulate neuroinflammation, oxidative stress, and neurotransmitter signaling, thereby contributing to cognitive and emotional regulation. Both preclinical and clinical studies are discussed, with emphasis on biomarker changes, quality-of-life outcomes, and neuropsychiatric comorbidities. We also explore recent innovations, including precision psychobiotics, microbiota–drug synergies, and their relevance to overlapping metabolic and neurodegenerative pathologies. Finally, we address the major translational challenges in the field, strain selection, methodological standardization, biomarker integration, and ethical design, highlighting key perspectives for advancing psychobiotics research toward clinical application.

Probiotics are live microorganisms that provide health benefits to the host by adhering to the intestine and improving its barrier function. They stimulate, modulate, and regulate the host’s immune response. The most used probiotics are species of the genera Lactobacillus and Bifidobacterium, which belong to the lactic acid bacteria group and are often found in fermented foods. Probiotic strains were isolated from the sediment (xaxtle) of an artisanal beverage called pulque. Fourteen strains belonging to the phylogenetic group Lactobacillus were obtained, including Lactobacillus sanfranciscensis strain LBH1068. This strain showed potential in blocking the secretion of cytokines that promote the expression of proinflammatory genes involved in the pathogenesis of inflammatory bowel disease. The fermentation of agave in mezcal production led to the isolation of 20 new strains of lactic acid bacteria that have potential probiotic properties. Among these strains, Lactobacillus plantarum LM17 and L. rhamnosus LM07 displayed antioxidant properties when evaluated in CaCo-2 and HT-29 cell lines with hydrogen peroxide. Additionally, they demonstrated anti-inflammatory properties in TNF-α-stimulated HT-29 cells. These studies demonstrate that lactic acid bacteria endemic to Mexico have probiotic activity. This encourages further evaluation and characterization of traditional Mexican fermented beverages. <!----> <!----> <!----> <!---->

Arthritis is a chronic inflammatory disease characterized by progressive joint damage, in which oxidative stress and exacerbated immune responses play a critical role. Synbiotics, defined as a combination of probiotics and prebiotics, may enhance these beneficial effects; however, their efficacy depends on maintaining microbial viability throughout gastrointestinal transit. In this study, we evaluated the anti-inflammatory and antioxidant effects of Levilactobacillus brevis LBH1070. Lacticaseibacillus paracasei ATCC 334 and phenylbutazone (PBZ) were used as probiotic and allopathic drug controls, respectively. Both probiotic strains significantly reduced paw edema by 46%, comparable to PBZ (45%), and decreased lipid oxidation (33–36%) and protein oxidation (40–45%), thereby preserving the integrity of the popliteal lymph node, the lymph node closest to the edema site. Furthermore, L. paracasei ATCC 334 and L. brevis LBH1070 reduced total T helper CD4+ lymphocyte infiltration in the popliteal lymph node by 44–54% and decreased IL-1β-producing T helper lymphocytes by 77–78%, surpassing the effect of PBZ (49%). TNF-α-producing T lymphocytes were also reduced by 60–62%, compared to PBZ (53%). These findings highlight the potential of L. brevis LBH1070, its synbiotic formulation, and L. paracasei ATCC 334 as complementary treatments to modulate immune responses and oxidative stress during arthritis.