Potato Probiotics for Human Health
The microorganisms which are beneficial for human as well as animal health when consumed in the proper amount are known as probiotics. Probiotics control the metabolism of the host. Probiotics are beneficial in improving lactose metabolism, reduction of a
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Dharmendra Kumar, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan, Milan Kumar Lal, Devender Sharma, and Brajesh Singh
Abstract
The microorganisms which are beneficial for human as well as animal health when consumed in the proper amount are known as probiotics. Probiotics control the metabolism of the host. Probiotics are beneficial in improving lactose metabolism, reduction of antimicrobial activities, reduction of gastrointestinal infection, controlling serum cholesterol, have anticarcinogenic properties, antidiarrhoeal properties, and improve inflammatory bowel diseases. The consumer is mainly dependent on the probiotics which are available in the market in the form of fermented dairy products. However, there are two problems regarding the consumption of the fermented dairy product such as lactose intolerance and increase in cholesterol content. In current scenario demand for vegetarian probiotics products has increased. Potato is currently the third most important food crop which is consumed globally. The advantages of using potato along with their low cost are the presence of low fat, high on carbohydrates, high quality of proteins, fibre, vitamins, cocktails of minerals, and also the presence of other healthpromoting compounds such as phytonutrients, carotenoids, flavonoids, and chlorogenic acids. The major advantage of fermented potato beverages are for those who are allergic to dairy products and are vegetarian. Keywords
Probiotics · Potato · Microorganisms · Lactic acid bacteria
D. Kumar (*) · S. Dutt · P. Raigond · S. S. Changan · M. K. Lal · B. Singh ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India e-mail: [email protected] D. Sharma ICAR-Vivekananda Parvatiya Krishi Anusandhan Sansthan, Almora, Uttarakhand, India # Springer Nature Singapore Pte Ltd. 2020 P. Raigond et al. (eds.), Potato, https://doi.org/10.1007/978-981-15-7662-1_15
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Introduction
In modern society, the consumers are more aware of food and health benefitting compounds which led to an increase in the interest of healthy, functional, and fermented beverages in the present time. However, the idea of healthy food is not new. Hippocrates wrote 2400 years ago “Let food be the medicine and medicine be the food”. Healthy food means functional foods that exert a beneficial effect in addition to the traditional nutrition and has a specific body function. There are many well-known functional foods which contain or prepared with bioactive compounds like phytochemicals, dietary fibre, oligosaccharides, antioxidants, and active friendly bacteria (Graf et al. 2015). The vegetables, fruits, and milk products based probiotic beverages are getting attention these days because of their nutritional status, besides being delicious gut microbiota, they form a diverse resident microbial community that is essential for health. The composition and abundance of probiotics varies in different regions of the gut. In the human gut, it plays an important role in maintaining the health and metabolism. The
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