SYNBIOTICS: POTENTIAL DIEATRY SUPPLEMENTS IN FUNCTIONAL FOODS
INTRODUCTION
Consumers are becoming more and more interested in foods that have a health benefit beyond basic nutrition and the food industry is trying to fulfil these wishes by developing products with measurable health benefits. Foods that contain prebiotics, probiotics, or synbiotics are part of these and are meriting special interest by consumers. Both prebiotics and probiotics represent different but potentially exciting parts of the market for healthy food and drink. Probiotic-containing foods can be categorised as functional foods, and along with prebiotics, represent the largest segment of the functional food market in Europe, Japan and Australia. Functional foods are generally characterised as foods similar in appearance to conventional foods, consumed as part of a usual diet, and providing health-related benefits beyond meeting basic nutritional needs (Stephen 1998). The use of probiotics and prebiotics is a promising area for the development of functional foods (Salminen et al. 1998; Tannock 1999). The market for this food category continues to expand, in parallel with growing consumer awareness of the role of diet in health maintenance (Stanton et al. 2001), and represents an exciting market opportunity for the food and dairy industries. Synbiotics may be defined as the combination of probiotics (the live bacteria) and prebiotics (the food components they live on). The main reason for using a synbiotic is that a true probiotic, without its prebiotic food source, does not survive well in the digestive system. Without such a necessary food source for the probiotic, it will have a greater intolerance for oxygen, low pH, and temperature. In addition, the probiotic will have to compete against other bacteria that will take over if its specific food source is not available. Therefore, a synbiotic product makes for a better choice. Both work together in a synergistic way, more efficiently promoting the probiotics benefits. In the US, several probiotic- and prebiotic-containing foods have recently been introduced into the marketplace. New techniques are now being adopted by the food industry to develop and promote these types of functional foods with a greater shelf life.
SYNBIOTICS A Synbiotic is a supplement that contains both, a prebiotic and a probiotic that work together to improve friendly flora of human intestine. The principal behind synbiotics is that our gastrointestinal (GI) system is populated by a large number and variety of different bacteria. Some of the bacteria present in our GI tract (Bifidobacteria in particular) have very specific nutrient needs, and therefore by selecting specific foods or food ingredients, it is possible to increase the numbers of target bacteria. Synbiotics encourage the growth of the probiotic organism by providing the specific substrate to the probiotic organism for its fermentation (Farnworth 2001).
Sachin K Verma Department of Dairy Science And Technology WSFDT, SHIATS, ALLAHABAD-211007 U.P. India Contact: sach_verma771@yahoo.in
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The currently available synbiotic supplements include combinations of bifidobacteria and fructo-oligosaccharides (FOS); Lactobacillus GG and inulins; and bifidobacteria and lactobacilli and FOS or inulins. PROBIOTICS The term Probiotic, as coined by Parker (Parker 1974) is derived from a Greek word meaning for life. Although the benefits of prebiotics have come to light in more recent years, recognition of probiotic effects dates back to the 19th century when the French scientist Louis Pasteur postulated the importance of microorganisms in human life. Probiotics can be defined as selected, viable microbial dietary supplements, when introduced in sufficient quantities, beneficially affect human organism through their effects in the intestinal tract. By WHO & FAOProbiotics are "live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host" (FAO/WHO 2002). Common examples of probiotic bacteria are Lactobacillus, Bifidobacterium, Streptococcus and Enterococcus species. PREBIOTICS Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, which can improve host health (Gibson 1995). Example of synbiotics1. BIFIDOBACTERIA AND FOS Bifidobacteria bifidum- This kind of bacteria is considered as one of the chief components of the regular flora in your colon and is the most usual type of bifidobacteria present in most probiotic products. Bifidobacteria longum- This is another type of bifidobacteria which is also present in probiotic produces. It has the ability to eradicate the nitrates that are usually obtained from food that we eat. Bifidobacteria infantis-This is identified to have an ability to inhibit the activity of omnipresent pathogenic bacteria like E. coli. FOS (Fructooligosaccharide)A fructooligosaccharide (also written fructo-oligosaccharide) is a carbohydrate, which is made out of a short chain of fructose molecules. It is also classed as an oligosaccharide; oligo meaning few and saccharide, sugar. It is used as alternative sweetener, FOS sweetening level between 30-50 percent of sugar in commercially prepared syrup. 2. LACTOBACILLI and LACTITOL Lactobacillus acidophilus- This is the most popular probiotic bacteria that are incorporated in all probiotic food and dietary supplements. Lactobacillus rhamnosus- This is a kind of probiotic bacteria that has been gaining a lot of interest because of its ability to treat a lot of ailments due to its GG strain component. There are studies being conducted to back up its usefulness, especially for communicable diseases and allergic situations. Lactobacillus bulgaricus- This is considered as a kind of transitory probiotic bacteria because it does not stay in the intestinal panel to develop a camp of bacteria. Relatively it basically goes by the digestive system and departs from your body in the
Sachin K Verma Department of Dairy Science And Technology WSFDT, SHIATS, ALLAHABAD-211007 U.P. India Contact: sach_verma771@yahoo.in
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form of stool. As soon as it goes by the digestive tract, advantageous result happens such as: improvement of milk product and protein absorption; and the development of normal antibiotic elements that particularly aim pathogenic bacteria while safeguarding the good bacteria. Lactobacillus salivarius- This type of probiotic bacteria has the ability to slow down the development of Helicobacter pylori. The latter is known to take charge in the growth of peptic ulcers. Lactobacillus plantarum- This kind of bacteria is considered as a very dominant type in almost normally fermented food. It is useful in obstructing receptor sites for gram negative bacteria and is also considered as an efficient form of antibiotic. Lactobacillus casei- This type is usually present in probiotic dairy products like live yogurt. The word casei is actually connected to the milk protein known as casein. Lactobacillus sporogenes- This type has the ability to reduce cholesterol levels by as much as 104 points. It can significantly lessen bad cholesterol levels as it slowly but considerably improves your good cholesterol amount.
LACTITOLLactitol is a sugar alcohol used as a replacement bulk sweetener for low calorie foods with approximately 40% of the sweetness of sugar.
IUPAC NAME
4-O--D-Galactopyranosyl-D-glucitol
3. BIFIDOBACTERIA and GOSBifidobacteria already have been discussed in the first type of synbiotics (In Bifidobacteria and FOS). GOS(GALACTOOLIGOSACCHARIDES)Galacto-oligosaccharides (GOS), also known as oligogalactosyllactose, oligogalactose, oligolactose or transgalactooligosacchariden (TOS), belong, because of their indigestible nature, to the group of prebiotics. Galactooligosacchairdes have been shown to be an excellent source for health-promoting bacteria such as Bifidobacteria and Lactobacilli. Many studies with infants and adults have shown that foods or drinks enriched with galacto-oligosaccharides resulted in a significant increase in Bifidobacteria. In comparison with other oligosaccharides, the bifidogenicity for galactooligosacchairdes was strongly shown. HEALTH BENEFITS OF SYNBIOTICS Synbiotics have been reported to provide different health benefits such as antimicrobial, immunomodulatory, antidiarrhoeal, antiallergenic, hypolipidaemic and hypoglycaemic activities. They also help in improving mineral absorption and balance and may have antiSachin K Verma Department of Dairy Science And Technology WSFDT, SHIATS, ALLAHABAD-211007 U.P. India Contact: sach_verma771@yahoo.in
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osteoporotic activity (Zubillaga et al. 2001; Holzapfel and Schilling 2002). In the human body, prebiotics nourish the microflora (probiotics) and encourage them to work more efficiently, keeping the human body healthy and strong. The synbiotic effect of fermented foods and drinks not only populates our intestines with beneficial bacteria, but also helps in improving the survival, implantation and growth of newly added microflora strains. 1. IMMUNE ENHENCMENT Probiotics can enhance both specific and nonspecific immune responses, without eliciting a harmful inflammatory response. The cell components of Lactobacillus are known to stimulate the immune response, which tends to protect the host from infection as well as from conditions involving the immune response, such as irritable bowel syndrome and colon cancer. Probiotic bacteria regulate the immune system as they are known to have the ability to increase the levels of circulating immunoglobulin A (IgA). 2. Antidiarrhoeal aspects Gastrointestinal infections including diarrhoea result from a change in the gut microflora caused by an invading pathogen. The pathogen has to establish itself in sufficient numbers within the gut. It has been suggested that probiotic bacteria interfere with the colonisation and subsequent proliferation of foodborne pathogens, thus preventing the manifestation of infection through competition with pathogens for binding sites and through release of inhibitory compounds. 3. Alleviation of lactose intolerance Lactose intolerance is a problem for 70% of the worlds population and is found in persons lacking the enzyme lactase (-galactosidase). Symptoms include abdominal pain and osmotic diarrhoea after eating foods high in lactose, since the lactose is not degraded and absorbed in the upper regions of the small intestine and is thus used by the indigenous microbiota, resulting in production of gases and organic acids responsible for the characteristic symptoms of lactose intolerance. Probiotic microbes containing lactase can degrade lactose before it reaches the indigenous microbes in the lower part of the small intestine (Sanders 1993). 4. Antiallergenic qualities Probiotics may help prevent allergic reactions in individuals at high risk of allergies, such as food allergies. Probiotic bacteria help to reinforce the barrier function of the intestinal wall, thereby possibly preventing the absorption of some antigens (Kirjavainen 2003). 5. Osteoporosis prevention This may occur as a result of an improvement in mineral absorption and balance. This ability comes as a result of oligosaccharides (3-6 sugar chains), which bind such minerals as calcium and magnesium in the small intestine, but then release them in the large intestine where they are better absorbed (Ouwehand et al. 1999). Fatty acids, also formed from the fermentation process, will then assist with the absorption of these minerals.
6. Reduced risk of heart disease Probiotics may potentially reduce the risk of heart disease by lowering blood cholesterol levels, increasing the resistance of low density lipoprotein (LDL) cholesterol to
Sachin K Verma Department of Dairy Science And Technology WSFDT, SHIATS, ALLAHABAD-211007 U.P. India Contact: sach_verma771@yahoo.in
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oxidation, and reducing blood pressure (Tannock 1999). Prebiotics appear to lower triglyceride levels, as well as total cholesterol and LDL-cholesterol levels. In addition, a substance released through fermentation (propionate) appears to make better use of the glucose molecule conversion.
7. Antimicrobial qualities Antimicrobial qualities may result more from the probiotic components than prebiotic components. Probiotic bacteria compete with pathogens to prevent their adhesion to intestinal walls. Probiotic bacteria also stimulate antigen specific and nonspecific immune responses. They also compete for nutrients necessary for pathogen survival (Ouwehand 1998). 8. Nutrient synthesis and bioavailability Fermentation of foods with lactic acid bacteria has been shown to increase folic acid content of yoghurt, bifidus milk and kefir and to increase niacin and riboflavin levels in yoghurt, vitamin B12 in cottage cheese and vitamin B6 in Cheddar cheese (Friend and Shahani 1984). In addition to nutrient synthesis, probiotics may improve the digestibility of some dietary nutrients such as protein and fat (Shahani and Chandan 1979).
FUTURE PROSPECTS Functional foods containing synbiotics should be developed by keeping in mind the specific functional characteristics associated with targeting specific groups of individuals, e.g. infants, children, elderly people, and for people suffering from diseases like diabetes and lactose intolerance. Genetic analysis and modification of probiotics can lead to the development of new probiotics with beneficial health effects. New and cheaper sources of prebiotics and probiotics should be generated, for example from waste agriculture biomass (i.e. residues from plant, animal and microbial processing) and using lactose from inexpensive whey feed stocks. There is potential for in situ manufacture of prebiotics during food processing operations. This might, for example involve the enzymatic modification or acid hydrolysis of various carbohydrates and polysaccharides during food processing. Better analytical methods should be developed, which can identify novel prebiotic oligosaccharides in foods; ideally, these should have good reproducibility, reliability and should not involve expensive, specialist analytical equipment. Technology now seems to be available for the expansion of new ranges of foods and drinks containing synbiotics, which can provide the industry with better prospects and an opportunity for growth. The use of synbiotics in food in critical care is promising; however, they should be administered carefully and cautiously, and only on the basis of strong scientific evidence.
CONCLUSION Consuming a probiotic supplement that also includes the appropriate prebiotic has many beneficial effects. Most importantly, the combination has the ability to heal and regulate the intestinal flora, particularly after the destruction of microorganisms following antibiotic, chemotherapy, or radiation therapies. Without the beneficial organisms throughout the digestive system, proper digestion, absorption, and/or maufacture of nutrients cannot take place.
Sachin K Verma Department of Dairy Science And Technology WSFDT, SHIATS, ALLAHABAD-211007 U.P. India Contact: sach_verma771@yahoo.in
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A synbiotic will also suppress the development of putrefactive processes in the stomach and intestines thus preventing the occurrence of a number of serious diseases: food allergies, ulcerous colitis, constipation, diarrhea, cancers, gastrointestinal infections, and so on. Typically, a synbiotic product containing one to ten billion active cells is taken several times a week, if not daily. In cases where antibiotics have been taken, it is sometimes suggested that such a product be taken several times a day, preferably at least 30 minutes before meals.
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Sachin K Verma Department of Dairy Science And Technology WSFDT, SHIATS, ALLAHABAD-211007 U.P. India Contact: sach_verma771@yahoo.in
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Sachin K Verma Department of Dairy Science And Technology WSFDT, SHIATS, ALLAHABAD-211007 U.P. India Contact: sach_verma771@yahoo.in
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