Tendencies and Challenges in Worldwide Scientific Research on Probiotics
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Tendencies and Challenges in Worldwide Scientific Research on Probiotics José Luis Aleixandre-Tudó 1 & Lourdes Castelló-Cogollos 2,3 & José Luis Aleixandre 4 & Rafael Aleixandre-Benavent 3,5
# Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract The central goal of this study was to analyze scientific trends in the research on probiotics, including the number of papers, funding, country collaborations, and most cited publications. The study makes use of bibliometric and social network analysis of papers included in the Science Citation Index Expanded from the Web of Science database. A total of 7221 papers were retrieved, from which 64% were funded papers. Papers were published in journals covering several areas, such as Food Science & Technology, Microbiology, Biotechnology and Applied Microbiology, Nutrition & Dietetics and Agriculture, and Dairy & Animal Science. Coword analysis shows the relationships between microorganisms, diseases, physiological phenomena, and other key words related to food, population, or type of study. The USA appeared as the world leader in the number of articles produced (n = 919), followed by China (n = 689), India (n = 633), and Brazil (n = 506). The most cited papers related to the consensus on the scope and appropriate use of the term probiotic, its effects on the prevention and treatment of some intestinal diseases, its effects on the suppression of immune disorders, the role of probiotics and prebiotics in obesity, the assessment of psychotropic-like properties, and the application for type 2 diabetes. Keywords Scientific research . Probiotics . International collaboration . Journals . Hot papers
Introduction Live, friendly microbes with potential benefits for the host has been proposed as a short definition for the term probiotics. Probiotics are live microbes that may benefit the host when sufficient amounts have been consumed [1]. The most
José Luis Aleixandre-Tudó and Lourdes Castelló-Cogollos contributed equally to this work. * José Luis Aleixandre [email protected] 1
Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
2
Departamento de Sociologia y Antropología Social, Universidad de Valencia, Valencia, Spain
3
UISYS, Unidad Mixta de Investigación, CSIC-Universidad de Valencia, Valencia, Spain
4
Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Universidad Politécnica de Valencia, Valencia, Spain
5
Ingenio (CSIC-UPV), UISYS (CSIC-Universidad de Valencia), Valencia, Spain
common probiotics are mainly present in commercial cereal and dairy products. The mechanisms of action include induction at a pH of four or less, inhibiting the growth of pathogenic bacteria, the production of lactic acid, a decrease in intestinal permeability, an increase in lactose activity, the competitive effect on other pathogenic bacteria, faster elimination of rotavirus, an increase in the production of helper T lymphocytes, and an increase in secretory immunoglobulin A [2]. The microbes found in food include
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