Probiotics and Prebiotics

Sip, A.; Grajek, W.

doi:10.1002/9781444323351.ch8

Cited by 5 publications

(5 citation statements)

References 121 publications

(129 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food functionality can also be enhanced using probiotics. The most important traits for a promising probiotic rely upon (a) survival at low pH and with bile salts added; (b) adhesion to intestinal epithelium; (c) antimicrobial activity toward foodborne pathogens and competitive adhesion to mucosa; (d) immumodulation; (e) safety issues (production of harmful metabolites, like biogenic amines, and transmission of genes encoding antibiotic resistance; Sip and Grajek ; Nagpal and others ). Apart from this classical properties, some additional features are required in functional beverages, like the interaction with the starter cultures, as antagonistic interaction between probiotics and starter cultures may result in growth inhibition by acid, peroxide, bacteriocins, and other metabolites.…”

Section: Functional Beverages: the State Of The Art In Researchmentioning

confidence: 99%

“…The design of synbiotic products (the combination of probiotics and prebiotics) is the new challenge for functional beverages, as prebiotics could enhance and/or improve the viability of probiotic bacteria and actively stimulate the beneficial microbiota in the gut (Sip and Grajek ). Nazzaro and others () designed a functional fermented carrot juice beverage with L. rhamnosus DSM 20711 and L. bulgaricus ATCC 11842 supplemented with inulin and FOS.…”

Section: Functional Beverages: the State Of The Art In Researchmentioning

confidence: 99%

See 1 more Smart Citation

Functional Beverages: The Emerging Side of Functional Foods

Corbo

Bevilacqua

Petruzzi

et al. 2014

Comp Rev Food Sci Food Safe

354

129

View full text Add to dashboard Cite

In recent times, there has been growing recognition of the key role of foods and beverages in disease prevention and treatment. Thus, the production and consumption of functional foods has gained much importance as they provide a health benefit beyond the basic nutritional functions. At present, beverages are by far the most active functional food category because of convenience and possibility to meet consumer demands for container contents, size, shape, and appearance, as well as ease of distribution and storage for refrigerated and shelf-stable products. Moreover, they are an excellent delivering means for nutrients and bioactive compounds including vitamins, minerals, antioxidants, ω-3 fatty acids, plant extracts, and fiber, prebiotics, and probiotics. However, in most cases, specific concerns have been raised over their safety. This review reports on the scientific advances in the emerging area of functional beverages with a focus on commercially available products, as well as on the potential health benefits related to their consumption.

show abstract

Section: Functional Beverages: the State Of The Art In Researchmentioning

confidence: 99%

Section: Functional Beverages: the State Of The Art In Researchmentioning

confidence: 99%

Functional Beverages: The Emerging Side of Functional Foods

Corbo

Bevilacqua

Petruzzi

et al. 2014

Comp Rev Food Sci Food Safe

354

129

View full text Add to dashboard Cite

show abstract

“…Probiotics can be defined as living microorganisms that have proven beneficial effects on the health of the host and that improve the intestinal microbial balance and also reduce disease risk and symptoms (Salminen et al . ; Sip and Grajek ). Probiotics have been used for the treatment of various types of diarrhea (Wullt et al .…”

Section: Introductionmentioning

confidence: 98%

Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing L actobacillus rhamnosus

Canbulat

Özcan

2014

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

This study investigated the effects of adding short-chain and long-chain inulins on the growth of Lactobacillus rhamnosus and the physicochemical and sensory properties (appearance, structure-texture, odor and taste) of probiotic yogurt during cold storage. The inulin-supplemented yogurt batches were compared with control batches of unsupplemented yogurt and L. rhamnosus-inoculated yogurt. The inulins were incorporated at 2% w/w in the yogurt mixtures that were inoculated with L. rhamnosus and mixed cultures of Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus. The contents of organic acids (lactic, citric, acetic, propionic, formic and butyric) profile were determined using high-performance liquid chromatography. The results indicated that the viability of L. rhamnosus (6.71 log10 cfu/g) in probiotic yogurt was enhanced by the presence of short-chain inulin (RSI). Consequently, yogurt with short-chain inulin (RSI) received higher scores for odor, taste and overall acceptance than did yogurt containing long-chain inulin (RLI). However, the chain lengths of the inulins did not significantly affect the consistency, product appearance or the organic acid profile. PRACTICAL APPLICATIONSInulin is a natural component of some fruits and vegetables and widely used in functional foods for its nutritional benefits. In addition to its health promoting properties, as a dietetic fibre and as a prebiotic ingredient inulin has technological properties, as a low-calorie sweetener, fat substitute and texture modifier. Inulin also promotes healthy probiotic bacteria grown in the colon and enhances calcium absorption and immune functions. This study provided information on the effects of short-chain and long-chain inulin on the properties of probiotic yogurt containing Lactobacillus rhamnosus.

show abstract

“…Prebiotics are nondigestible dietary fibre components, mainly carbohydrates, which increase the number of beneficial bacteria in the intestinal microbiota (Sip and Grajek ; Cruz et al . ).…”

Section: Introductionmentioning

confidence: 99%

Effect of β‐glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb‐12

Kurtuldu

Özcan

2017

Int J of Dairy Tech

View full text Add to dashboard Cite

In this study, the effects of b-glucan from two different cereal sources (barley and oat), as prebiotics, on the viability of Bifidobacterium animalis subsp. lactis strain Bb-12 in probiotic set yoghurt and the properties of yoghurt were studied. Physicochemical properties of yoghurt samples (including pH, titratable acidity (La%), whey separation, organic acids such as lactic and acetic acid, colour (L*, a*, b*, DE, C*, h*) and sensorial properties) were significantly affected by the addition of barley-and oat-based b-glucan. As a result, the survival of B. animalis subsp. lactis was maintained within probiotic and therapeutic levels (>7 log cfu/g), due to the possible prebiotic effect of barley-and oat-based b-glucan, after 28 days of cold storage of the probiotic yoghurt. In conclusion, b-glucan can be used for the development of cereal-based functional dairy products with sufficient beneficial effects, probiotic viability and acceptable sensory characteristics.

show abstract

Probiotics and Prebiotics

Cited by 5 publications

References 121 publications

Functional Beverages: The Emerging Side of Functional Foods

Functional Beverages: The Emerging Side of Functional Foods

Effects of Short-Chain and Long-Chain Inulin on the Quality of Probiotic Yogurt Containing L actobacillus rhamnosus

Effect of β‐glucan on the properties of probiotic set yoghurt with Bifidobacterium animalis subsp. lactis strain Bb‐12

Contact Info

Product

Resources

About