Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Trends in studies on probiotics, prebiotics, and synbiotics

프로바이오틱스, 프리바이오틱스 및 신바이오틱스 연구동향

  • Moon, Gi-Seong (Department of Biotechnology, Korea National University of Transportation)
  • 문기성 (한국교통대학교 생명공학전공)
  • Received : 2019.08.11
  • Accepted : 2019.09.09
  • Published : 2019.09.30
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Abstract

Probiotics are very closely related to gut microbiome and recognized as beneficial microorganisms for our health. They have various biological effects such as inhibition of pathogenic bacteria, activation of beneficial bacteria, prevention of diarrhea and constipation, enhanced immune activity etc. Prebiotics, non-digestible carbohydrates such as galactooligosaccharide and fructooligosaccharide, are utilized by beneficial gut bacteria such as bifidobacteria and lactobacilli, resulting in production of short chain fatty acids which inhibit pathogenic bacteria in the gut and function for human health. Synbiotics are introduced for synergistic effects when probiotics are combined with prebiotics and now commercially available. At the moment many functional ingredients are developed and commercialized. Probiotics, prebiotics, and synbiotics might be hot items in the functional food market and the values will increase according to the results of human gut microbiome researches. To meet the situation, systematic and scientific studies as well as marketing effects should be accompanied.

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References

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