Abstract
The purpose of the present review is to explore the research about synbiotic food diversity, as well as the probiotics and prebiotics concentration used there in, and the different tests that this type of food is subjected to. The interaction probiotic–prebiotic–food is complex. The role of probiotics is clear, but the role of prebiotics is variable, as they are used for different purposes. The required doses in order to exert beneficial effects upon consumer health are adequate for probiotics, but not for prebiotics. The food processes affect in different ways the probiotics growth. It is essential to carry out more studies with protection technologies for probiotics, on the other hand, it is needed to assess if probiotics survival is because of the food matrix or because of the prebiotic with further experimentation.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Explore related subjects
Discover the latest articles and news from researchers in related subjects, suggested using machine learning.References
Araújo EA, de Carvalho AF, Leandro ES, Furtado MM, de Moraes CA (2010) Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. J Funct Foods 2:85–88
Bandyopadhyay B, Mandal NC (2014) Probiotics, prebiotics and synbiotics-in health improvement by modulating gut microbiota: the concept revisited. Int J Curr Microbiol Appl Sci 3:410–420
Bahrudin MF, Abdul-Rani R, Tamil AM, Mokhtar NM, Raja-Ali RA (2020) Effectiveness of sterilized symbiotic drink containing Lactobacillus helveticus comparable to probiotic alone in patients with constipation-predominant irritable bowel syndrome. Dig Dis Sci 65:541–549
Battistini C, Gullón B, Ichimura ES, Pereira-Gomes AM, Ribeiro EP, Kunigk L, Vieira-Moreira JU, Jurkiewicz C (2018) Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean. Braz J Microbiol 49:303–309
Buriti FCA, Cardarelli HR, Filisetti TMC, Saad MI (2007) Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chem 104:1605–1610
Cardarelli HR, Saad SMI, Gibson GR, Vulevic J (2007) Functional petit-suisse cheese: measure of the prebiotic effect. Anaerobe 13:200–207
Cheng D, Son J, Xie M, Song D (2019) The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: a review. Trends Food Sci Technol 91:426–435
Christmann M (2020) Physical activity in the modern working world. In: Seiferlein W, Kohlert C (eds) The networked health-relevant factors for office buildings. Springer, Berlin, pp 157–165
Di Criscio T, Fratianni A, Mignogna R, Cinquanta L, Coppola R, Sorrentino E, Panfili G (2010) Production of functional probiotic, prebiotic, and synbiotic ice creams. J Dairy Sci 93:4555–4564
Dlamini ZC, Langa RLS, Aiyegoro OA, Okoh AI (2019) Safety evaluation and colonisation abilities of four lactic acid bacteria as future probiotics. Probiot Antimicrob Prot 11:397–402
Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, Scott K, Stanton C, Swanson KS, Cani PD, Verbeke K, Reid G (2017) Expert consensus document: the International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol 14:491–502
Haji-Ghafarloo M, Jouki M, Tabari M (2020) Production and characterization of synbiotic doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum. J Food Sci Technol 57:1158–1166
Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Morelli L, Canani RB, Flint HJ, Salminen S, Calder PC, Sanders ME (2014) Expert consensus document: the International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol 11:506–514
Homayouni A, Azizi A, Ehsani MR, Yarmand MS, Razavi SH (2008) Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem 111:50–55
Klobukowski J, Modzelewska-Kapitula M, Kornacki K (2009) Calcium bioavailability from diets based on white cheese containing probiotics or synbiotics in short-time study in rats. Pak J Nutr 8:933–936
Kristo AS, Gültekin B, Öztag M, Sikalidis AK (2020) The effect of eating habits’ quality on scholastic performance in Turkish adolescents. Behav Sci 10:31
Li H, Zhang T, Li C, Zheng S, Li H, Yu J (2020) Development of a microencapsulated synbiotic product and its application in yoghurt. LWT 122:109033
Langa S, van den Bulck E, Peirotén A, Gaya P, Schols HA, Arqués JL (2019) Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese. LWT 114:108361
Mantzouridou F, Spanou A, Kiosseoglou V (2012) An inulin-based dressing emulsion as a potential probiotic food carrier. Food Res Int 46:260–269
Markowiak P, Slizewska K (2017) Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients 9:1021
Mishra SS, Behera PK, Kar B, Ray RC (2018) Advances in probiotics, prebiotics and nutraceuticals. In: Panda S, Shetty P (eds) Innovations in technologies for fermented food and beverage industries. Food microbiology and food safety. Springer, Berlin
Mondragón-Bernal OL, Ferreira AJGL, Andrade TM, Perina FMF, Maugeri FF (2017) Stability and functionality of synbiotic soy food during shelf-life. J Funct Foods 35:134–145
Moumita S, Goderska K, Johnson EM, Das B, Indira D, Yadav R, Kumari S, Jayabalan R (2017) Evaluation of the viability of free and encapsulated lactic acid bacteria using in-vitro gastro intestinal model and survivability studies of synbiotic microcapsules in dry food matrix during storage. LWT 77:460–467
Nicoleta-Maricica M (2019) Probiotic, prebiotic and synbiotic products in human health. In: Solís-Oviedo RL, de la Cruz Pech-Canul Á (eds) Frontiers and new trends in the science of fermented food and beverages. IntechOpen, London
Oliveira RPS, Perego P, Oliveira MN, Converti A (2011) Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. J Food Eng 107:36–40
Pandey KR, Naik SR, Vakil BV (2015) Probiotics, prebiotics and synbiotics: a review. J Food Sci Technol 52:7577–7587
Pandiyan C, Annal VR, Kumaresan G, Murugan B, Rajarajan G (2012) Effect of incorporation of inulin on the survivability of Lactobacillus acidophilus in synbiotic ice cream. Int Food Res J 19:1729–1732
Parussolo G, Busatto RT, Schmitt J, Pauletto R, Schons PF, Ries EF (2017) Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM. LWT 82:192–198
Peres J, Esmerino E, Silva AL, Racowski I, Bolini H (2018) Sensory profile, drivers of liking, and influence of information on the acceptance of low-calorie synbiotic and probiotic chocolate ice cream. J Food Sci 83:1350–1359
Pérez-Conesa D, López G, Abellán P, Ros G (2006) Bioavailability of calcium, magnesium and phosphorus in rats fed probiotic, prebiotic and synbiotic powder follow-up infant formulas and their effect on physiological and nutritional parameters. J Sci Food Agric 86:2327–2336
Praveen MA, Parvathy K, Patra S, Khan I, Natarajan P, Balasubramanian P (2020) Cytotoxic and pharmacokinetic studies of Indian seaweed polysaccharides for formulating raindrop synbiotic candy. Int J Biol Macromol 154:557–566
Pruksarojanakul P, Prakitchaiwattanab C, Settachaimongkonb S, Borompichaichartkulb C (2020) Synbiotic edible film from konjac glucomannan composed of Lactobacillus casei-01 and Orafti GR, and its application as coating on bread buns. J Sci Food Agric. https://doi.org/10.1002/jsfa.10287
Rajput I, Li FW (2012) Potential role of probiotics in mechanism of intestinal immunity. Pak Vet J 32:303–308
Redondo-Useros N, Gheorghe A, Díaz-Prieto LE, Villavisencio V, Marcos A, Nova E (2019) Associations of Probiotic Fermented Milk (PFM) and yogurt consumption with Bifidobacterium and Lactobacillus components of the gut microbiota in healthy adults. Nutr 11:651
Rodríguez-Barona S, Zuluaga-Pava Y, Cruz-Ríos D (2012) Potentially synbiotic product based on Andean blackberry (Rubus glaucus) by applying vacuum impregnation. Sci Agropecu 3:273–278
Santos DX, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P (2019) Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. LWT 99:404–410
Sarwar A, Aziz T, Din J, Khalid A, Daudzai RA (2018) Pros of lactic acid bacteria in microbiology: a review. Biomed Lett 4:59–66
Suez J, Zmora N, Segal E, Elinav E (2019) The pros, cons, and many unknowns of probiotics. Nat Med 25:716–729
Waghmode M, Gunjal A, Patil N (2020) Probiotic sugar confectionery fortified with flax seeds (Linum usitatissimum L.). J Food Sci Technol 57:1964–1970
Wasilewski A, Zielinska M, Storr M, Fichna J (2015) Beneficial effects of probiotics, prebiotics, synbiotics, and psychobiotics in inflammatory bowel disease. Inflamm Bowel Dis 21:1674–1682
Zhang Q (2019) Lactic acid bacteria and bacteriocins. In: Chen W (ed) Lactic acid bacteria. Springer, Singapore, pp 61–91
Acknowledgements
The authors thank to TecNM/Instituto Tecnológico de Durango for the financial support of the Project 6315.17-P. GBQ with CVU 168174 thanks to Concejo Nacional de Ciencia y Tecnología for financial support during her PhD studies.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
González-Herrera, S.M., Bermúdez-Quiñones, G., Ochoa-Martínez, L.A. et al. Synbiotics: a technological approach in food applications. J Food Sci Technol 58, 811–824 (2021). https://doi.org/10.1007/s13197-020-04532-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04532-0