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Probiotics, Prebiotics and Synbiotics

Prathima, M.S. (2008) Probiotics, Prebiotics and Synbiotics. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The flora in the human gut constitute an extremely complex living system that perform a number of functions. The intestinal lining (mucosal barrier) is over 300 square meters, or about the size of a tennis court and can harbor "good" or/ and "bad" bacteria. Good bacteria are the beneficial bacteria that can boost the immune system, prevent allergies, and heal the intestines. A good diet, supplemented with a high-quality probiotics, will improve the balance of good and bad bacteria. In spite of the problems with dosage and viability of probiotic strains, lack of industry standardization, and efficient safety issues, there is obviously considerable potential for the benefits of probiotics over a wide range of clinical conditions. Research is in progress around the world to identify and characterize existing strains of probiotics, identify strain-specific outcomes, determine optimal doses needed for certain results, and assess their stability through processing and digestion. Gene technology will certainly play a role in developing new strains, with gene sequencing allowing for an increased understanding of mechanisms and functionality of probiotics. In addition to such basic research, industry-centered research will focus on prolonging the shelf-life of probiotic products and likelihood of survival through the intestinal tract, optimizing adhesion capacity and developing proper production, handling and packaging procedures to ensure that the desired benefits are delivered to the consumer. Over time, new food products containing probiotics will emerge, such as energy bars, cereals, juices, infant formula and cheese, as well as disease-specific medical foods. The establishment of standards to for identifying probiotic-containing food products will serve to accelerate their development and availability. Available data from traditional medicine and clinical use clearly state that probiotics have great health potential, particularly today with the increasing threat of antibiotic overusage and prevalence of antibiotic resistant microorganisms Probiotics are one of the most fascinating functional food ingredients having an array of potential health benefits like changes in the composition of the colonic microbiota, modulation of the metabolism of triacylglycerol, modulation of insulinemia, improved bioavailability of dietary calcium, and negative modulation of colon carcinogenesis. Hence there is immense scope for further research and development in this area.
Uncontrolled Keywords: probiotics prebiotics Fermented foods synbiotics
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2009 05:12
Last Modified: 16 Mar 2009 05:12
URI: http://ir.cftri.com/id/eprint/8913

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