Academia.edu no longer supports Internet Explorer.
To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser.
Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been licensed to bear a label in the product claiming the health effect (Sanders, 1998). The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly and Stillwell (1965) to define substances produced by microorganisms which would enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366) changed this definition to “organisms and substances that contribute to intestinal balance.” Fuller (1989, pp. 366) eliminated the concept of substances from the definition of probiotics, and substituted it for “live microbial feed supplements which beneficially affect the host animal by improving its intestinal microbial balance.” This definition was later extended to include a viable mono or mixed culture of bacteria that will beneficially affect the host when applied to human or animals by improving the properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109) stated that there are documented health effects of nonviable probiotics and even the cell wall components on some probiotic microbes. This led to the establishment of the following definition: “Probiotics are microbial cell preparations or components of microbial cells that have a beneficial effect on the health and well-being of the host.” This definition introduces a second novelty with respect to the one proposed by Fuller, and it is the beneficial effect of probiotics on human health in general rather than specifically on intestinal health. The most accepted definition nowadays is that given by the World Health Organization as “live microorganisms that, when administered in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8). Prebiotics have been defined as nondigestible food ingredients beneficially affecting the host by selectively stimulating the growth and/or activity of a limited number of bacteria in the colon and thus improving the host health (Gibson et al., 2004b). Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics). These mixtures beneficially affect the host in different ways. For instance, by improving the survival and implantation of live microbial dietary supplements in the GIT; by selectively stimulating the growth and/or by activating the metabolism of one or a limited number of health-promoting bacteria, and thus improving the host well-being (Hamilton-Miller, 2003).
British Journal of Nutrition
Effects of infant formula containing a mixture of galacto- and fructo-oligosaccharides or viable Bifidobacterium animalis on the intestinal microflora during the first 4 months of life2005 •
Adding prebiotics or probiotics to infant formula to improve the intestinal flora of formula-fed infants is considered to be a major innovation. Several companies have brought relevant formulations onto the market. However, comparative data on the effects of pre- and probiotics on the intestinal microflora of infants are not available. The present study aimed to compare the effects of infant
Current Pharmaceutical Design
Probiotic Research in Australia, New Zealand and the Asia-Pacific Region2005 •
ABSTRACT Research on effect of inulin isolated from Lesser Yam (Dioscorea esculenta; Jv. Gembili ) and SCFA (Short Chain Fatty Acid) formation during fermentation was performed. The objective of the research was to evaluate the effect of Lesser Yam inulin and SCFA formation during fermentation using Bifidobacterium bifidum BRL-130, Bifidobacterium breve BRL-131, Bifidobacterium longum ATCC- 15707, Lactobacillus casei FNCC-90, Lactobacillus acidophillus FNCC-0051 and E.coli FNCC-195 (as an enteric bacteria). Effect of Lesser Yam inulin on the growth of bacteria and SCFA formation were observed at the incubation time of 0, 24, 48 and 72 hours comparison with commercial inulin (from Cichory) and glucose. The number of total bacteria was analyzed using total plate count method while SCFA profile were analyzed using GC (Gas Chromatography). The results showed that Lesser Yam inulin stimulated the growth of Bifidobacterium breve BRL-131, Bifidobacterium bifidum BRL-130, Bifidobacterium longum ATCC-15707 and Lactobacillus casei FNCC-90, but it did not effect on the growth of Lactobacillus acidophillus FNCC-0051. Lesser Yam inulin inhibited the growth of E.coli FNCC-195 more than 1 log cycles. The fermentation with Lesser Yam inulin medium had higher pH values (from 6.8 to 5.46) compared with glucose (from 6.8 to 3.89). Lactic acid produced by Bifidobacteria and Lactobacillus in medium Lesser Yam inulin were smaller (0.54 to 1.05%) than that of glucose medium (2.24%). Fermentation using Lesser Yam inulin by Bifidobacterium longum ATCC- 15707 produced the highest acetic acid (113.794 mMol) and propionic acid (9.217 mMol). High butyric acid was produced by Bifidobacterium breve BRL-131 (3.262 mMol). The results indicated that Lesser Yam inulin had prebiotic effect and increased the amount of SCFA, better than commercial inulin.
Food and Nutrition Sciences
Dietary Intervention with Yoghurt, Synbiotic Yogurt or Traditional Fermented Sobya: Bio-Potency among Male Adolescents Using Five Bio-Markers of Relevance to Colonic Metabolic Activities2014 •
Journal of Food Research
Potency of Lactobacillus plantarum Dad-13 and Sweet Potato (Ipomoea batatas) Fiber as Immunomodulator in Rats Infected With Salmonella Typhimurium2015 •
Pakistan Journal of Nutrition
Microbiological Quality, Fatty Acid and Amino Acid Profiles of Kefir Produced from Combination of Goat and Soy Milk2014 •
The Journal of nutrition
Guidance for substantiating the evidence for beneficial effects of probiotics: current status and recommendations for future research2010 •
Journal of Nutrition
Guidance for Substantiating the Evidence for Beneficial Effects of Probiotics: Prevention and Management of Allergic Diseases by Probiotics2010 •
Cancer Biology & Therapy
Probiotics, prebiotics and synbiotics: A role in chemoprevention for colorectal cancer?2006 •
Loading Preview
Sorry, preview is currently unavailable. You can download the paper by clicking the button above.
International Journal of Food Microbiology
Application of cereals and cereal components in functional foods: a review2002 •
2012 •
Experimental diabetes research
Cholesterol-lowering probiotics as potential biotherapeutics for metabolic diseases2012 •
Bentham Science Publishers
Modulation of the Human Gut Microflora Towards Improved Health Using Prebiotics - Assessment of EfficacyThe Journal of nutrition
Guidance for substantiating the evidence for beneficial effects of probiotics: probiotics in chronic inflammatory bowel disease and the functional disorder irritable bowel syndrome2010 •
International Dairy Journal
Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage2007 •
Quality of Rayeb milk fortified with Tamr and honey
Quality of Rayeb milk fortified with Tamr and honeyBritish Journal of Nutrition
The immune-enhancing effects of dietary fibres and prebiotics2002 •
2008 •
2013 •
Trends in Food Science & Technology
Influence of food matrices on probiotic viability – A review focusing on the fruity bases2011 •
Tropical Animal Health and Production
Bacterial fermentation in the gastrointestinal tract of non-ruminants: Influence of fermented feeds and fermentable carbohydrates2009 •
Immunology and Cell Biology
Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp2000 •
Food Science & Technology Bulletin: Functional Foods
Dietary prebiotics: current status and new definition2010 •
International Journal of Food Microbiology
Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk2009 •
Best Practice & Research Clinical Gastroenterology
Nutrition, the gut microbiome and the metabolic syndrome2013 •
FEMS Microbiology Letters
Probiotics, their health benefits and applications for developing healthier foods: a review2012 •
2012 •
Journal of the Science of Food and Agriculture
The potential use of hydrolysed konjac glucomannan as a prebiotic2007 •
Journal of functional foods
Galacto-oligosaccharides and Colorectal Cancer: Feeding our Intestinal Probiome2015 •
Carbohydrate Polymers
Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review2015 •
Chinese Journal of Biology
Effects of Probiotics, Prebiotics and Synbiotics on Hypercholesterolemia: A ReviewNutrition Research Reviews
Influence of dietary components on development of the microbiota in single-stomached species2006 •
Applied Microbiology and Biotechnology
In vitro evaluation of the fermentation properties of galactooligosaccharides synthesised by a-galactosidase from Lactobacillus reuteri2004 •