Department of Microbiology & Biotechnology, Shaheed Udham Singh College of Research & Technology, Mohali, Punjab, India.
FEMS Microbiol Lett. 2012 Sep;334(1):1-15. doi: 10.1111/j.1574-6968.2012.02593.x. Epub 2012 May 28.
In the industrialized world, functional foods have become a part of an everyday diet and are demonstrated to offer potential health benefits beyond the widely accepted nutritional effects. Currently, the most important and frequently used functional food compounds are probiotics and prebiotics, or they are collectively known as 'synbiotics'. Moreover, with an already healthy image, dairy products appear to be an excellent mean for inventing nutritious foods. Such probiotic dairy foods beneficially affect the host by improving survival and implantation of live microbial dietary supplements in the gastrointestinal flora, by selectively stimulating the growth or activating the catabolism of one or a limited number of health-promoting bacteria in the intestinal tract, and by improving the gastrointestinal tract's microbial balance. Hence, the paper reviews the current scenario of probiotics and their prospective potential applications for functional foods for better health and nutrition of the society.
在工业化世界中，功能性食品已成为日常饮食的一部分，并被证明除了广泛接受的营养作用之外，还具有潜在的健康益处。目前，最重要和最常用的功能性食品化合物是益生菌和益生元，或者它们统称为“合生菌”。此外，由于已经具有健康的形象，乳制品似乎是发明营养食品的绝佳手段。这种益生菌乳制品通过改善胃肠道菌群中活菌微生物膳食补充剂的生存和植入，通过选择性地刺激一种或有限数量的有益健康的细菌在肠道中的生长或激活其分解代谢，以及通过改善胃肠道微生物平衡，从而对宿主产生有益的影响。因此，本文综述了益生菌的现状及其在功能性食品方面的潜在应用，以期改善社会的健康和营养状况。
