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"Symbiotic foods as functional foods”
Nowadays, new trends in developing functional
foods have emerged by incorporating more than
one bioactive ingredient to promote more
beneficial health effects. Symbiotic food
products are also one of main functional food.
A "mixture" between probiotics and prebiotics,
which is synergistic action on human health, it is
called symbiotic. The combination of probiotics,
live microorganisms that have a positive effect
on the balance of the intestinal ecosystem'', and
diprebiotici, as example non-digestible
substances that stimulate the action of probiotics
promote their growth and development, are born
symbionts.
Probiotics defined as “Live microorganisms
which when administered in adequate amounts
confer a health benefit to the host”and some of
the popularly used probiotic microorganisms are
Lactobacillus rhamnosus, Lactobacillus reuteri,
bifidobacteria and certain strains of Lactobacillus
casei, Lactobacillus acidophilus-group, Bacillus
coagulans, Escherichia coli strain. Prebiotics are
mostly fibers that are non-digestible food
ingredients and beneficially affect the host’s
health by selectively stimulating the growth
and/or activity of some genera of
microorganisms in the colon.Some of the sources
of prebiotics include: breast milk, soybeans,
inulin sources (like Jerusalem artichoke, chicory
roots etc.), raw oats, unrefined wheat, unrefined
barley, yacon, non-digestible carbohydrates, and
in particular non-digestible oligosaccharides.
Consequently, the viability of probiotic strains
during product manufacturing and storage is very
important, especially, in mixed strains and/or
symbiotic products. A minimum count of
106
–107
CFU/g of probiotic has been suggested
to consider the product as probiotic product with
potential health properties. Accordingly, the
development of such multi-beneficial symbiotic
requires the establishment of suitable
combinations of mixed probiotic strains and
prebiotic mixture. This suitable combination
requires the evaluation of the pattern and the
extent of interactions among the probiotic strains
and the probiotic strains with the nutraceuticals
as well as other prebiotic mixture. This possible
interaction among probiotic strains may exert an
inhibitory impact on the probiotic viability
during product processing and storage. So, it is a
crucial challenge to maintain and enhance
probiotic culture activity and survivability during
processing and storage. Various studies
demonstrated the fact that not all probiotic strains
are suitable to be combined in one functional
product, as these strains may have variable
modes of inhibition effects against each other,
either during product processing or storage.
These inhibition modes showed to include
complete, moderate, or lack of inhibition.
Accordingly, only strains with no inhibition
effects were recommended for using in symbiotic
product development.
The use of symbiotics have been extensively
studied and shown promising alternative for use
in combination with antibiotics or isolated.
Reestablish the microenvironment enhances
gastrointestinal absorption and increases the
immunity of patients. The use of functional
foods, particularly symbiotic has been
incremented by diet therapy with the intention of
improving the health status of patients with
certain cancers.
By Amali Rajapaksha

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Symbiotic foods as functional foods

  • 1. "Symbiotic foods as functional foods” Nowadays, new trends in developing functional foods have emerged by incorporating more than one bioactive ingredient to promote more beneficial health effects. Symbiotic food products are also one of main functional food. A "mixture" between probiotics and prebiotics, which is synergistic action on human health, it is called symbiotic. The combination of probiotics, live microorganisms that have a positive effect on the balance of the intestinal ecosystem'', and diprebiotici, as example non-digestible substances that stimulate the action of probiotics promote their growth and development, are born symbionts. Probiotics defined as “Live microorganisms which when administered in adequate amounts confer a health benefit to the host”and some of the popularly used probiotic microorganisms are Lactobacillus rhamnosus, Lactobacillus reuteri, bifidobacteria and certain strains of Lactobacillus casei, Lactobacillus acidophilus-group, Bacillus coagulans, Escherichia coli strain. Prebiotics are mostly fibers that are non-digestible food ingredients and beneficially affect the host’s health by selectively stimulating the growth and/or activity of some genera of microorganisms in the colon.Some of the sources of prebiotics include: breast milk, soybeans, inulin sources (like Jerusalem artichoke, chicory roots etc.), raw oats, unrefined wheat, unrefined barley, yacon, non-digestible carbohydrates, and in particular non-digestible oligosaccharides. Consequently, the viability of probiotic strains during product manufacturing and storage is very important, especially, in mixed strains and/or symbiotic products. A minimum count of 106 –107 CFU/g of probiotic has been suggested to consider the product as probiotic product with potential health properties. Accordingly, the development of such multi-beneficial symbiotic requires the establishment of suitable combinations of mixed probiotic strains and prebiotic mixture. This suitable combination requires the evaluation of the pattern and the extent of interactions among the probiotic strains and the probiotic strains with the nutraceuticals as well as other prebiotic mixture. This possible interaction among probiotic strains may exert an inhibitory impact on the probiotic viability during product processing and storage. So, it is a crucial challenge to maintain and enhance probiotic culture activity and survivability during processing and storage. Various studies demonstrated the fact that not all probiotic strains are suitable to be combined in one functional product, as these strains may have variable modes of inhibition effects against each other, either during product processing or storage. These inhibition modes showed to include complete, moderate, or lack of inhibition. Accordingly, only strains with no inhibition effects were recommended for using in symbiotic product development. The use of symbiotics have been extensively studied and shown promising alternative for use in combination with antibiotics or isolated. Reestablish the microenvironment enhances gastrointestinal absorption and increases the immunity of patients. The use of functional foods, particularly symbiotic has been incremented by diet therapy with the intention of improving the health status of patients with certain cancers. By Amali Rajapaksha