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Han D, Zulewska J, Xiong K, Yang Z. Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects. Crit Rev Food Sci Nutr 2022; 64:4078-4100. [PMID: 36315042 DOI: 10.1080/10408398.2022.2139218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Synbiotic is defined as the dietary mixture that comprises both probiotic microorganisms and prebiotic substrates. The concept has been steadily gaining attention owing to the rising recognition of probiotic, prebiotics, and gut health. Among prebiotic substances, oligosaccharides demonstrated considerable health beneficial effects in varieties of food products and their combination with probiotics have been subjected to full range of evaluations. This review delineated the landscape of studies using microbial cultures, cell lines, animal model, and human subjects to explore the functional properties and host impacts of these combinations. Overall, the results suggested that these combinations possess respective metabolic properties that could facilitate beneficial activities therefore could be employed as dietary interventions for human health improvement and therapeutic purposes. However, uncertainties, such as applicational practicalities, underutilized analytical tools, contradictory results in studies, unclear mechanisms, and legislation hurdles, still challenges the broad utilization of these combinations. Future studies to address these issues may not only advance current knowledge on probiotic-prebiotic-host interrelationship but also promote respective applications in food and nutrition.
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Affiliation(s)
- Dong Han
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Food Bioengineering (China National Light Industry), College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Ke Xiong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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Sabouri S, Rad AH, Peighambardoust SH, Fathipour RB, Feshangchi J, Ansari F, Pourjafar H. The Oleaster (Elaeagnus angustifolia): A Comprehensive Review on Its Composition, Ethnobotanical and Prebiotic Values>. Curr Pharm Biotechnol 2021; 22:367-379. [PMID: 31696816 DOI: 10.2174/1389201020666191107112243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/17/2019] [Accepted: 10/20/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Oleaster or Elaeagnus angustifolia is a deciduous plant from Elaegnacea family and is well-known for its remedial applications. OBJECTIVE This paper presents a comprehensive review of the potential application of Oleaster's flour incorporated in some food products. Emphasis is given to the physicochemical, biochemical, and functional properties of Oleaster's flour. METHODS A comprehensive search was carried out to find publications on Oleaster's flour and its application as a prebiotic. The results of the related studies were extracted and summarized in this paper. RESULTS Oleaster's flour as a prebiotic ingredient enhances antioxidants, polyphenols, fiber, flavonoids, Sterols, carbohydrates, and protein content of food products. CONCLUSION Further advanced investigations on Oleaster and its functional ingredients revealed that these are efficacious and can be applied as a substitute source in pharmacological industries for medical applications.
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Affiliation(s)
- Sima Sabouri
- Department of Food Science and Technology, Faculty of Agriculture, Saba Institute of Higher Education, Urmia, Iran
| | - Aziz H Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Raana B Fathipour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Javad Feshangchi
- Research and Development Department, Athar Industrial Group, East Azerbaijan, Bonab, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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Zhang B, Shu G, Bao C, Cao J, Tan Y. Optimization of Culture Medium for Lactobacillus bulgaricus using Box-Behnken Design. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2017. [DOI: 10.1515/aucft-2017-0001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Lactobacillus bulgaricus is a common yogurt starter in dairy production. But the viable counts of the bacteria in the productions are relatively low during free-drying and storage which is not good for its commercial production. In order to obtain a medium with high activity and high density for bacterial cultured, the experiments and regression analysis were conducted by Box-Behnken design in this study, and a model was established to predict the influence of glucose (9-11 g·L−1), casein hydrolysate (15-17 g·L−1) and glutamate (6.5-7.5 mg·L−1) on viable counts of L. bulgaricus and. The results showed that the glucose, 9.5 g·L−1; casein hydrolysate, 15.5 g·L−1; glutamate, 7.0mg·L−1, the number of viable bacteria of L. bulgaricus could reach (2.95±0.07) ×109, which was very similar to the predicted value of the model of 3.00×109 cfu·mL−1, indicating that the optimized conditions and models used were feasible and effective. The optimized medium components can improve the viable counts of bacteria which are useful from its application in industrial production.
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Affiliation(s)
- Bowen Zhang
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xi’an 710021 , China
| | - Guowei Shu
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xi’an 710021 , China
| | - Chunju Bao
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xi’an 710021 , China
| | - Jili Cao
- Xi’an Oriental Dairy Co., Ltd. , Xi’an , Shaanxi 710027 , China
| | - Yuan Tan
- Xi’an Oriental Dairy Co., Ltd. , Xi’an , Shaanxi 710027 , China
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Baruzzi F, de Candia S, Quintieri L, Caputo L, De Leo F. Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins. Front Microbiol 2017; 8:640. [PMID: 28469606 PMCID: PMC5395566 DOI: 10.3389/fmicb.2017.00640] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 03/29/2017] [Indexed: 01/10/2023] Open
Abstract
The objective of this study was to develop a new synbiotic beverage evaluating the ability of some bifidobacteria strains to grow in this beverage which was fortified with whey proteins up to 20 g L-1, and enriched with 10 g L-1 of prebiotic inulin or resistant starch. The ability of Bifidobacterium strains to survive for 30 days at 4°C was evaluated in two synbiotic whey protein fortified beverages formulated with 2% of whey proteins and 1% of inulin or resistant starch. Microbial growth was significantly affected by the whey protein amount as well as by the kind of prebiotic fiber. Resistant starch promoted the growth of the Bifidobacterium pseudocatenulatum strain and its viability under cold storage, also conferring higher sensory scores. The development of this new functional beverage will allow to carry out in vivo trials in order to validate its pre- and probiotic effects.
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Affiliation(s)
- Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Silvia de Candia
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR)Bari, Italy
| | - Francesca De Leo
- Institute of Biomembranes, Bioenergetic and Molecular Biotechnologies, National Research Council of Italy (IBIOM-CNR)Bari, Italy
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Pérez-Conesa D, López G, Ros G. Effect of Probiotic, Prebiotic and Synbiotic Follow-up Infant Formulas on Iron Bioavailability in Rats. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013207075465] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of functional ingredients-supplemented diets on iron bioavailability and the section of the large intestine involved with this effect was investigated in rats. The diets consisted of seven powder follow-up infant formulas containing probiotics ( Bifidobacterium bifidum and Bifidobacterium longum), prebiotics (galactooligosaccharides (4'-GOS) at 1.2, 5 and 10%) or synbiotics (bifidobacteria and 4'-GOS at 1.2, 5 and 10%) that were administered to weanling rats over 30 days. Iron balancing (mineral apparent absorption and retention ratios) was carried out in three periods of 72h each. Results showed that the administration of any of the test diets increased the apparent iron absorption or retention in any of the periods, however only 10% prebiotic and synbiotic diets significantly (P<0.05) increased apparent iron absorption and retention during the three periods of mineral balancing when compared to the control group. A linear regression study demonstrated that the stimulation of iron absorption took place mainly in the colon portion of the gut, since the parameters iron absorption, crypt depth of proximal colon and pH colon content showed a multiple linear relationship (R2=0.56). We concluded that 10% prebiotic and synbiotic diets were the diets most prone to improving iron bioavailability in the colons of rats.
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Affiliation(s)
- D. Pérez-Conesa
- Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, 30071 Murcia, Spain
| | | | - G. Ros
- Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, 30071 Murcia, Spain
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Liu Y, Yu Y, Duan W, Qu Q, Zhang Q, Zhao M, Zhu Q. Home storage significantly impairs Bifidobacteria survival in powered formula for infants and young children in the Chinese market. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12262] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yang Liu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Yi Yu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Wenfeng Duan
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qinfeng Qu
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qingping Zhang
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Min Zhao
- Shanghai Institute of Quality Inspection and Technical Research; National Quality Supervision and Inspection Center for Food Products (Shanghai); Shanghai 200233 China
| | - Qiyun Zhu
- Department of Biological Sciences; University at Buffalo; State University of New York; New York NY 14260 USA
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Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM. Viability and Activity of Bifidobacteria During Refrigerated Storage of Yoghurt ContainingMangifera pajangFibrous Polysaccharides. J Food Sci 2012; 77:M624-30. [DOI: 10.1111/j.1750-3841.2012.02955.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Champagne CP, Raymond Y, Tompkins TA. The determination of viable counts in probiotic cultures microencapsulated by spray-coating. Food Microbiol 2010; 27:1104-11. [DOI: 10.1016/j.fm.2010.07.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2009] [Revised: 07/16/2010] [Accepted: 07/20/2010] [Indexed: 12/01/2022]
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Abe F, Miyauchi H, Uchijima A, Yaeshima T, Iwatsuki K. Stability of bifidobacteria in powdered formula. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01881.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Shuhaimi M, Kabeir BM, Yazid AM, Nazrul Somchit M. Synbiotics growth optimization of Bifidobacterium pseudocatenulatum G4 with prebiotics using a statistical methodology. J Appl Microbiol 2008; 106:191-8. [PMID: 19054238 DOI: 10.1111/j.1365-2672.2008.03991.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS This study demonstrated the optimum growth of Bifidobacterium pseudocatenulatum G4 with prebiotics via statistical model. METHODS AND RESULTS Commercial prebiotics [inulin and fructooligosaccharide (FOS)], together with sorbitol, arabinan and inoculum rate, were tested by fractional factorial design to determine their impact on growth of Bif. pseudocatenulatum G4 in skim milk. At 48 h incubation, bacterial growth was mainly influenced by FOS and inoculum rate. Growth reduction was observed in all samples incubated for 72 h. Central composite design (CCD) was adopted using FOS and inoculum rate at 48 h incubation to develop the statistical model for optimization. The model predicted that 2.461 log CFU ml(-1) produced the optimum growth increase of Bif. pseudocatenulatum G4. The combination that produced the optimum point was 2.86% FOS (g/v) and 0.67% inoculum rate (v/v). CONCLUSION At optimum combination of inoculum rate and FOS, validation experiments recorded 2.40 +/- 10.02 log CFU ml(-1). The application in 1-l bioreactor for 24 h showed higher growth increase of 2.95 log CFU ml(-1). SIGNIFICANT AND IMPACT OF THE STUDY Response surface methodology approach is useful to develop optimum synbiotics combination for strain G4 with FOS.
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Affiliation(s)
- M Shuhaimi
- Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia.
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Boehm G, Moro G. Structural and functional aspects of prebiotics used in infant nutrition. J Nutr 2008; 138:1818S-1828S. [PMID: 18716193 DOI: 10.1093/jn/138.9.1818s] [Citation(s) in RCA: 134] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Breast-feeding is associated with several benefits. Among them, the balanced postnatal development of the immune system is 1 of the key functions of breast-feeding. Although this effect is of multifactorial origin, it is widely accepted that the entire intestinal microbiota of breast-fed infants represents an important stimulating factor of the postnatal development of the immune system. The effect of breast-feeding on the intestinal microbiota can not be attributed to a single compound, but there is accumulating evidence that human milk oligosaccharides play a crucial role. Because there is a broad consensus that the intestinal microbiota plays an important physiological role for the host, many attempts have been made to influence the intestinal flora by dietary interventions. This article summarizes results of intervention studies in which nonmilk oligosaccharides have been used to mimic the prebiotic effect of breast-feeding. A second focus has been related to the question of whether the prebiotic activity has beneficial effects on the postnatal development of the immune system. The data clearly demonstrate that prebiotics of nonmilk origin can mimic the prebiotic effect of breast-feeding, and this has positive consequences for the postnatal development of the immune system.
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Sendra E, Fayos P, Lario Y, Fernández-López J, Sayas-Barberá E, Pérez-Alvarez JA. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiol 2008; 25:13-21. [DOI: 10.1016/j.fm.2007.09.003] [Citation(s) in RCA: 102] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2007] [Revised: 09/04/2007] [Accepted: 09/05/2007] [Indexed: 10/22/2022]
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Hempel S, Jacob A, Rohm H. Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0326-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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