Functional Foods. Группа авторов

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Reduction of cardiovascular disease, reduction of LDL-C Prebiotics Inulin, fructooligosaccharides, xylooligosaccharides Diminution of symptoms of depression, reduction of atherosclerosis, improve satiety, and bifidogenic effect. Probiotics Lacticaseibacillus casei, Lactobacillus acidophilus, Bifidobacterium lactis Management of the gut microbiota, reduction in the gain of weight, reduction of waist circumference, reduction of glucose in the serum, reduction of homeostatic model assessment–insulin resistance (HOMA-IR) and insulin, reduction of LDL-C, increase of glutathione levels in the blood, reduction of products of oxidation in blood, reduction of markers of inflammation, reduction of hypertension, reduction of hyperglycemia, increase of HDL-C (high-density lipoprotein–cholesterol). Synbiotics L. casei, B. lactis plus inulin, L. acidophilus, fructooligosaccharides, xylooligosaccharides Reduction of inflammation markers, increase of total antioxidant capacity in serum and plasma, increase of levels of glutathione in blood, increase in nitric oxide, reduction of infection risk, reduction of hypertension, reduction of hyperglycemia.

      In the same direction, the market for synbiotic products has also been increasing considerably. When a prebiotic and probiotic are used simultaneously in a product, the combination is called synbiotic. The updated definition of a synbiotic is “a mixture containing living microorganisms and substrate(s) used selectively by host microorganisms that confer a benefit to the host’s health” [15]. The requirement that the components should meet for evidence of its beneficial action and prove the dose established for prebiotics and probiotics individually, could represent a difficult scenario [15]. Thus, there are two different categories of synbiotics, the complementary and the synergistic synbiotic [15]. In a complementary synbiotic, the prebiotic and probiotic works independently in order to provide at least one health benefit, while a synergistic synbiotic is the mixture of the selectively utilized substrate (prebiotic) and a live microorganism (probiotic), which works together to achieve one or more health benefits [15]. With these new and defined terms and their confusion cleared up, it became much easier for the industry and researchers to explore and create new synbiotics.

      In 2017, the term prebiotic was redefined as “a substrate that is selectively used by host microorganisms that confer a health benefit” [10]. Prebiotics are often associated with carbohydrates of low molecular weight which are not digested in the human gastrointestinal tract and could positively improve the activity and composition of the microbiota of the intestine. However, the more recently definition of prebiotics opens opportunities to other compounds, such as polyunsaturated fatty acid, phytochemicals, linoleic acid, and phenolic compounds. Furthermore, it allows the utilization of prebiotics in many parts of the body besides the gastrointestinal tract and also other products, such as feed for poultry, aquaculture, and livestock [10]. In 2018, a group of scientists met again to analyse the advances in the prebiotics field, focusing on topics that affect research methodology, functionality, and geographical impacts [16]. Prebiotics are commonly highlighted in the studies, but the mechanisms of action and the health benefits need further evaluations [17].

      The prebiotics with established health effects are separated into three groups: I) oligosaccharides (GOS, inulin, FOS, IMO, XOS, isomaltulose, RFOS, among others), II) polyols (xylitol, lactulose, lactitol, mannitol), and III) fibers (dextrins, cellulose, β-glucans, pectins) [18]. They have a diversity of chemical compositions, and the differences in the units (monosaccharides) and the type of glycosidic bonds in the non-digestible carbohydrates enable the prebiotics to be classified in many classes of oli-gossacharides [19].

Designation Source Structure
Lactulose Lactose Image
Lactose

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