Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186 Col. Vicentina, CP 09340, Distrito Federal, Mexico.
J Sci Food Agric. 2011 Jun;91(8):1341-8. doi: 10.1002/jsfa.4367. Epub 2011 Mar 28.
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.
由于益生菌和益生元具有健康益处，如今它们被广泛应用于酸奶和发酵乳等产品中，这些产品是全球功能性食品的主导产品。在过去的三十年中，功能性食品的世界市场迅速增长，估计在 2003 年达到 330 亿美元，而同年欧洲市场的估计超过 20 亿美元。然而，益生菌和益生元的工业化生产面临着许多挑战，包括寻找经济且丰富的益生元生产原料、低成本生产益生菌以及提高益生菌在储存或功能性食品制造过程中的存活率。在这篇综述中，我们将基于益生菌和益生元的功能性食品介绍为一个具有巨大创新潜力的关键生物技术领域。本文简要介绍了开发新型益生菌和益生元食品的基础和挑战，明确并讨论了未来研究的方向。
