Modifying the epigenetic profile of probiotics: Exploring its potential in fermentation applications

Abstract

The global probiotics market, currently valued at NZD $116 billion, is projected to reach NZD $150 billion by 2027, driven by growing consumer demand for gut health solutions. However, despite this market growth, technological limitations persist. Traditional approaches for enhancing probiotic functionality—such as genetic modification via CRISPR-Cas—are time-intensive, technically challenging, and misaligned with consumer preference for naturally enhanced, minimally processed food products. Our research introduces a novel, non-GMO strategy for modulating probiotic traits through dietary compounds. We discovered that specific bioactive molecules, including genistein and resveratrol, can significantly influence gene expression in probiotic strains. These compounds upregulate genes associated with epithelial adhesion, prebiotic synthesis, bacteriocin production, and resistance to bacteriophages—traits critical for probiotic efficacy and stability. This dietary modulation approach offers a scalable, consumer-aligned alternative to conventional genetic engineering, paving the way for next-generation probiotics with enhanced functionality and clean-label appeal.