Functional Foods. Группа авторов

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СКАЧАТЬ inulin (1.5%) was evaluated on the survival of the probiotic bacteria Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri in yogurt. Inulin improved the probiotic survival and the sensory attributes of the synbiotic yogurt [89]. The probiotics B. animalis Bb-12 and L. acidophilus La-5 and prebiotics FOS (2.5%) and inulin (7.5%)were added to the petit-suisse cheese and evaluated under simulated gastrointestinal conditions in vitro [90]. Higher probiotic counts were observed in the synbiotic cheese on both 1^st and 28^th days of storage at 4 ^oC [90]. The addition of these prebiotics also provided faster fermentation and higher production of lactic acid, promoting higher growth rates of bifidobacteria and lactobacilli, when petit-suisse cheese was manufactured [91]. In addition, cheese pastes containing Lacticaseibacillus paracasei subsp. sakei and inulin showed greater inhibition of Listeria monocytogenes through the production of bacteriocins during storage compared to non-synbiotic cheeses [92].

Other prebiotics were used in the elaboration of functional dairy products in order to positively influence probiotics. With regard to infant formulas, the incorporation of 0.5% lactulose was considered adequate to stimulate the growth of bifidobacteria [107]. The addition of lactulose did not impact on the stability during storage or acceptability of infant formula [108]. Furthermore, this prebiotic compound could improve many functional properties of yogurts, and the product with lactulose was effective in reduce the incidence of constipation in children, similarly to yogurts containing transgalactooligosaccharides, inulin, soy fiber, and resistant starch [109]. In addition, lactulose decreased the fermentation time during processing of probiotic yogurt (Bifidobacterium bifidum and Lactobacillus acidophilus) and increased the probiotic survival (B. bifidum) during storage [110]. Other prebiotics are also being tested. Raffinose was added to fermented milk and its influence on the Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 survival was evaluated. The results demonstrate that this prebiotic could increase the survival of the probiotic cultures. Therefore, fermented milk containing probiotics and prebiotics showed synergistic actions in promoting health [111]. In addition, supplementation with galactooligosaccharides (0.24 g/100 mL) in infant formula decreased fecal pH, improved stool frequency, and stimulated lactobacilli and bifidobacterial [112].

      There is a demand for studies with new prebiotic compounds and combinations with traditional probiotics or other microorganisms that could have health effects. Agave salmiana could be used a prebiotic to stimulate probiotic cultures [113]. Future research can improve the concentration and profile of fructooligosaccharides from plants by selecting varieties with high concentrations and alter the agronomic and post-harvest practices. In this way, they could be applied in food industry and for health promotion.

2.6 Conclusions

The increasing incidence of chronic diseases related to an unbalanced diet has aroused great interest from the food industries in offering products that could reduce the risks of diseases and/or promoting health. In addition, the nutritional aspect and the functional benefits that food can bring to health have been watched carefully by consumers. There is no overall accepted definition for functional foods, but are they usually described as foods fortified with special constituents that offer some beneficial action to human health. Among the foods that have a long history of functionality are the dairy products added with prebiotics and/or synbiotics. The daily consumption of prebiotics and/or synbiotics contributes significantly to human health. In this sense, although there are several studies of prebi-otic and synbiotic functional dairy products, there is still a great market demand for the development of new products. Finally, with the current definitions of prebiotics and synbiotics updated and clarified (approaching two different categories of synbiotics, the complementary and the synergistic synbiotic), it became much easier for the industry and researchers to explore and create new prebiotics/synbiotics products.

Acknowledgements

      The authors thank for the CAPES scholarship granted to Cássia Pereira Barros in her doctorate.

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