Synbiotics

SYNBIOTICS:
POTENTIAL DIEATRY SUPPLEMENTS
IN FUNCTIONAL FOODS

¹Sachin K Verma, ²Sajan Palanchoke

¹Department of Dairy Science and Technology ²Department of Food Engineering
WSFDT, SHIATS, Allahabad 211007
Contact: ¹sach_verma771@yahoo.in, ² link2sajan@yahoo.com

SYNBIOTICS: POTENTIAL DIEATRY SUPPLEMENTS
IN FUNCTIONAL FOODS

BY
SACHIN K VERMA
And
SAJAN PALACHOKE

ABSTRACT
Food healthiness has been associated with nutritional factors such as fat, fibres, salts and
vitamins. In addition to this traditional healthiness, food may contain single components that
may have a positive impact on our well-being. Food processing and biotechnology has
enabled the food industry to make food with special characteristics.
A synbiotic is a supplement that contains both a Prebiotic and probiotic that works
together to improve the “friendly flora” of the human intestine.
Such functional foods provide a novel approach to the idea of healthy eating by linking a
single component with a certain health effect in a single product. In the last few years, great
attention has been dedicated to probiotics and prebiotics or their combined use (synbiotic) in
improvement of human health in a natural way because of their history of safe use and the
general body of evidence that supports their positive roles. Such synbiotic indicate a realistic
way of using biological preparations in the prevention of gastrointestinal diseases in humans.
The main reason for using a synbiotic that a true probiotic, without its, prebiotic food does
not survive well in the digestive system. To enhance viability, not only on the shelf but also
in the colon, the product allow for much greater attachment and growth rate of healthy
bacteria in order to minimize the growth of harmful bacteria

INTRODUCTION
Consumers are becoming more and more prebiotics, represent the largest segment of
interested in foods that have a health the functional food market in Europe,
benefit beyond basic nutrition and the food Japan and Australia. Functional foods are
industry is trying to fulfil these wishes by generally characterised as foods similar in
developing products with measurable appearance to conventional foods,
health benefits. Foods that contain consumed as part of a usual diet, and
prebiotics, probiotics, or synbiotics are providing health-related benefits beyond
part of these and are meriting special meeting basic nutritional needs (Stephen
interest by consumers. Both prebiotics and 1998). The use of probiotics and prebiotics
probiotics represent different but is a promising area for the development of
potentially exciting parts of the market for functional foods (Salminen et al. 1998;
healthy food and drink. Probiotic- Tannock 1999). The market for this food
containing foods can be categorised as category continues to expand, in parallel
functional foods, and along with with growing consumer awareness of the


role of diet in health maintenance foods or food ingredients, it is possible to
(Stanton et al. 2001), and represents an increase the numbers of target bacteria.
exciting market opportunity for the food „Synbiotics encourage the growth of the
probiotic organism by providing the
and dairy industries.
specific substrate to the probiotic
Synbiotics may be defined as the organism for its fermentation’ (Farnworth
combination of probiotics (the live 2001).
bacteria) and prebiotics (the food
components they live on). The main reason The currently available synbiotic
for using a synbiotic is that a true supplements include combinations of
probiotic, without its prebiotic „food bifidobacteria and fructo-oligosaccharides
(FOS); Lactobacillus GG and inulins; and
source‟, does not survive well in the
bifidobacteria and lactobacilli and FOS or
digestive system. Without such a necessary inulins.
food source for the probiotic, it will have a
greater intolerance for oxygen, low pH, PROBIOTIC
and temperature. In addition, the probiotic
will have to compete against other bacteria The term „Probiotic‟, as coined by Parker
that will take over if its specific food (Parker 1974) is derived from a Greek
word meaning „for life‟. Although the
source is not available. Therefore, a
benefits of prebiotics have come to light in
„synbiotic‟ product makes for a better more recent years, recognition of probiotic
choice. Both work together in a synergistic effects dates back to the 19th century when
way, more efficiently promoting the the French scientist Louis Pasteur
probiotics benefits. postulated the importance of
microorganisms in human life.
In the US, several probiotic- and
prebiotic-containing foods have recently “Probiotics can be defined as
been introduced into the marketplace. New selected, viable microbial dietary
techniques are now being adopted by the supplements, when introduced in sufficient
food industry to develop and promote quantities, beneficially affect human
these types of functional foods with a organism through their effects in the
greater shelf life. intestinal tract”.

SYNBIOTICS By WHO & FAO- “Probiotics are "live
microorganisms, which, when
„A Synbiotic is a supplement that administered in adequate amounts, confer
contains both, a prebiotic and a probiotic a health benefit on the host" (FAO/WHO
that work together to improve “friendly 2002).”
flora” of human intestine.‟
Common examples of probiotic bacteria
The principal behind synbiotics is are Lactobacillus, Bifidobacterium,
that our gastrointestinal (GI) system is Streptococcus and Enterococcus species.
populated by a large number and variety of
different bacteria. Some of the bacteria PREBIOTICS
present in our GI tract (Bifidobacteria in Prebiotics are defined as “non-digestible
particular) have very specific nutrient food ingredients that beneficially affect the
needs, and therefore by selecting specific host by selectively stimulating the growth
and/or activity of one or a limited number


of bacteria in the colon, which can communicable diseases and allergic
improve host health” (Gibson 1995). situations.
AVAILABLE SYNBIOTICS IN THE  Lactobacillus bulgaricus- This is
MARKET considered as a kind of transitory
probiotic bacteria because it does not
 BIFIDOBACTERIA AND FOS stay in the intestinal panel to develop a
camp of bacteria. Relatively it
 Bifidobacteria bifidum- This kind of basically goes by the digestive system
bacteria is considered as one of the and departs from your body in the form
chief components of the regular flora of stool. As soon as it goes by the
in your colon and is the most usual digestive tract, advantageous result
type of bifidobacteria present in most happens such as: improvement of milk
probiotic products. product and protein absorption; and the
 Bifidobacteria longum- This is development of normal antibiotic
another type of bifidobacteria which is elements that particularly aim
also present in probiotic produces. It pathogenic bacteria while safeguarding
has the ability to eradicate the nitrates the good bacteria.
that are usually obtained from food that  Lactobacillus salivarius- This type of
we eat. probiotic bacteria has the ability to
 Bifidobacteria infantis-This is slow down the development of
identified to have an ability to inhibit Helicobacter pylori. The latter is
the activity of omnipresent pathogenic known to take charge in the growth of
bacteria like E. coli. peptic ulcers.
 Lactobacillus plantarum- This kind
FOS (Fructooligosaccharide) of bacteria is considered as a very
dominant type in almost normally
A Fructooligosaccharide (also written fermented food. It is useful in
fructo-oligosaccharide) is a carbohydrate, obstructing receptor sites for gram
which is made out of a short chain of negative bacteria and is also
fructose molecules. It is also classed as an considered as an efficient form of
oligosaccharide; oligo meaning few and antibiotic.
saccharide, sugar. It is used as alternative  Lactobacillus casei- This type is
sweetener, FOS sweetening level between usually present in probiotic dairy
30-50 percent of sugar in commercially products like live yogurt. The word
prepared syrup. casei is actually connected to the milk
protein known as casein.
 LACTOBACILLI AND LACTITOL  Lactobacillus sporogenes - This type
has the ability to reduce cholesterol
 Lactobacillus acidophilus- This is the levels by as much as 104 points. It can
most popular probiotic bacteria that are significantly lessen bad cholesterol
incorporated in all probiotic food and levels as it slowly but considerably
dietary supplements. improves your good cholesterol
 Lactobacillus rhamnosus- This is a amount.
kind of probiotic bacteria that has been
gaining a lot of interest because of its LACTITOL
ability to treat a lot of ailments due to
its GG strain component. There are Lactitol is a sugar alcohol used as a
studies being conducted to back up its replacement bulk sweetener for low calorie
usefulness, especially for foods with approximately 40% of the


sweetness of sugar. Lactitol, erythritol, mineral absorption and balance and may
sorbitol, xylitol, manitol, and maltitol are all have anti-osteoporotic activity
sugar alcohols. The United States Food and (Zubillaga et al. 2001; Holzapfel and
Drug Administration (FDA) classifies sugar Schilling 2002). In the human body,
alcohols as "generally recognized as safe" prebiotics nourish the microflora
(GRAS). They are approved as food additives, (probiotics) and encourage them to work
and are recognized as not contributing to tooth
more efficiently, keeping the human body
decay or causing increases in blood glucose.
Lactitol is also approved for use in foods in healthy and strong. The synbiotic effect of
most countries around the world. fermented foods and drinks not only
populates our intestines with beneficial
 BIFIDOBACTERIA AND GOS bacteria, but also helps in improving the
survival, implantation and growth of newly
Bifidobacteria already have been discussed added microflora strains.
in the first type of synbiotics (In  Immune enhancement
Bifidobacteria and FOS). Probiotics can enhance both specific and
nonspecific immune responses, without
GOS (Galacto-oligosaccharides) eliciting a harmful inflammatory response.
The cell components of Lactobacillus are
Galacto-oligosaccharides (GOS), also known to stimulate the immune response,
known as, oligogalactosyllactose which tends to protect the host from
oligogalactose, oligolactose or infection as well as from conditions
transgalactooligosacchariden (TOS), involving the immune response, such as
belong, because of their indigestible irritable bowel syndrome and colon cancer.
nature, to the group of prebiotics. Probiotic bacteria regulate the immune
system as they are known to have the
Galactooligosacchairdes have been shown ability to increase the levels of circulating
to be an excellent source for health- immunoglobulin A (IgA).
promoting bacteria such as Bifidobacteria  Antidiarrhoeal aspects
and Lactobacilli. Many studies with Gastrointestinal infections including
infants and adults have shown that foods diarrhoea result from a change in the gut
or drinks enriched with galacto- microflora caused by an invading
oligosaccharides resulted in a significant pathogen. The pathogen has to establish
increase in Bifidobacteria. In comparison itself in sufficient numbers within the gut.
with other oligosaccharides, the It has been suggested that probiotic
bifidogenicity for galacto-oligosaccharides bacteria interfere with the colonisation and
was strongly shown. subsequent proliferation of food borne
pathogens, thus preventing the
manifestation of infection through
competition with pathogens for binding
HEALTH BENEFITS OF sites and through release of inhibitory
SYNBIOTICS compounds.
 Alleviation of lactose intolerance
Synbiotics have been reported to provide Lactose intolerance is a problem for ≤70%
different health benefits such as of the world‟s population and is found in
antimicrobial, immunomodulatory, persons lacking the enzyme lactase (β-
antidiarrhoeal, antiallergenic, galactosidase). Symptoms include
hypolipidaemic and hypoglycaemic abdominal pain and osmotic diarrhoea
activities. They also help in improving after eating foods high in lactose, since the
lactose is not degraded and absorbed in the


upper regions of the small intestine and is Probiotic bacteria also stimulate antigen
thus used by the indigenous microbiota, specific and nonspecific immune
resulting in production of gases and responses. They also compete for nutrients
organic acids responsible for the necessary for pathogen survival
characteristic symptoms of lactose (Ouwehand 1998).
intolerance. Probiotic microbes containing  Nutrient synthesis and
lactase can degrade lactose before it bioavailability
reaches the indigenous microbes in the Fermentation of foods with lactic acid
lower part of the small intestine (Sanders bacteria has been shown to increase folic
1993). acid content of yoghurt, bifidus milk and
 Antiallergenic qualities kefir and to increase niacin and riboflavin
Probiotics may help prevent allergic levels in yoghurt, vitamin B12 in cottage
reactions in individuals at high risk of cheese and vitamin B6 in Cheddar cheese
allergies, such as food allergies. Probiotic (Friend and Shahani 1984). In addition to
bacteria help to reinforce the barrier nutrient synthesis, probiotics may improve
function of the intestinal wall, thereby the digestibility of some dietary nutrients
possibly preventing the absorption of some such as protein and fat (Shahani and
antigens (Kirjavainen 2003). Chandan 1979).
 Osteoporosis prevention FUTURE PROSPECTS
This may occur as a result of an Functional foods containing synbiotics
improvement in mineral absorption and should be developed by keeping in mind
balance. This ability comes as a result of the specific functional characteristics
oligosaccharides (3-6 sugar chains), which associated with targeting specific groups
bind such minerals as calcium and of individuals, e.g. infants, children,
magnesium in the small intestine, but then elderly people, and for people suffering
release them in the large intestine where from diseases like diabetes and lactose
they are better absorbed (Ouwehand et al. intolerance. Genetic analysis and
1999). Fatty acids, also formed from the modification of probiotics can lead to the
fermentation process, will then assist with development of new probiotics with
the absorption of these minerals. beneficial health effects. New and cheaper
 Reduced risk of heart disease sources of prebiotics and probiotics should
Probiotics may potentially reduce the risk be generated, for example from waste
of heart disease by lowering blood agriculture biomass (i.e. residues from
cholesterol levels, increasing the plant, animal and microbial processing)
resistance of low density lipoprotein (LDL) and using lactose from inexpensive whey
cholesterol to oxidation, and reducing feed stocks. There is potential for in
blood pressure (Tannock 1999). Prebiotics situ manufacture of prebiotics during food
appear to lower triglyceride levels, as well processing operations. This might, for
as total cholesterol and LDL-cholesterol example involve the enzymatic
levels. In addition, a substance released modification or acid hydrolysis of various
through fermentation (propionate) appears carbohydrates and polysaccharides during
to make better use of the glucose molecule food processing. Better analytical methods
conversion. should be developed, which can identify
 Antimicrobial qualities novel prebiotic oligosaccharides in foods;
Antimicrobial qualities may ideally, these should have good
result more from the probiotic components reproducibility, reliability and should not
than prebiotic components. Probiotic involve expensive, specialist analytical
bacteria compete with pathogens to equipment. Technology now seems to be
prevent their adhesion to intestinal walls.


available for the expansion of new ranges organisms throughout the digestive
of foods and drinks containing synbiotics, system, proper digestion, absorption,
which can provide the industry with better and/or manufacture of nutrients cannot
prospects and an opportunity for growth.
take place.
The use of synbiotics in food in critical
care is promising; however, they should be A synbiotic will also suppress the
administered carefully and cautiously, and development of putrefactive processes in
only on the basis of strong scientific the stomach and intestines thus preventing
evidence. the occurrence of a number of serious
diseases: food allergies, ulcerous colitis,
CONCLUSION constipation, diarrhea, cancers,
gastrointestinal infections, and so on.
Consuming a probiotic supplement that
Typically, a synbiotic product containing
also includes the appropriate prebiotic has
one to ten billion active cells is taken
many beneficial effects. Most importantly,
several times a week, if not daily. In cases
the combination has the ability to heal and
where antibiotics have been taken, it is
regulate the intestinal flora, particularly
sometimes suggested that such a product
after the destruction of microorganisms
be taken several times a day, preferably at
following antibiotic, chemotherapy, or
least 30 minutes before meals.
radiation therapies. Without the beneficial


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