International Journal of Molecular Medical Science, 2025, Vol.15, No.1, 1-8 http://medscipublisher.com/index.php/ijmms 5 is crucial for ensuring the health benefits of the final product (Mudgil and Barak, 2019). Solutions include optimizing fermentation conditions and using protective carriers or encapsulation techniques to enhance probiotic stability. Another challenge is the sensory properties of the beverages, as high fiber content can affect texture and taste. This can be addressed by carefully selecting and balancing ingredients to improve palatability without compromising health benefits (Costabile et al., 2017). Additionally, the use of agricultural by-products as sources of bioactive compounds can reduce costs and environmental impact, although this requires careful processing to ensure quality and safety. Figure 2 Changes in fecal metabolites under the action of complex dietary fiber and probiotics (Adopted from Sun et al., 2021) Image caption: A: Partial least squares discriminant analysis (PLS-DA) of different metabolites in Functional Dyspepsia (FD) before and after the beverage containing Lactobacillus paracasei LC-37 (LC-37) intervention for 28 d (C0 vs. C28); B: Hierarchical clustering analysis for the identification of different metabolites in FD before and after the beverage containing LC-37 intervention for 28 d; C: Correlation analysis of significantly changed species and metabolites affected by the beverage containing LC-37 intervention for 28 d. C0 = samples on d 0; C28 = samples on d 28 (Adopted from Sun et al., 2021)
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