Synbiotic

The development of new functional foods for disease prevention is a major modern research challenge. Several traditional foods already serve as functional foods, without further development, as their preparation methods are generally well known in their native countries, where they are consumed for health benefits. Here, the functional potential of some Turkish traditional foods and beverages (tarhana, boza, shalgam, gilaburu juice, and hardaliye) are described. Their main characteristics, components, active substances, health benefits, and traditional uses are reviewed. Finally, their potential for use in disease prevention and their increasing global market share are highlighted.

Copyright: © 2014 Mahrous H, et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Food companies put many expectations in food products made to meet the consumers ’ demand for a healthy life. In this meaning, ‘Functional Foods ’ play special roles for primary health outcomes have been microbiological in normal limits. Oats is becoming more popular as part of a healthy diet; Oat attends to the human’s energy and nutritional demands, as well as functional. This study aimed to: 1) develop probiotic yoghurt containing oat; 2) study the effect of selected prebiotic addition on rheological properties and syneresis of bio-yoghurt during refrigerated storage; 3) determine the effect of this synbiotic feeding on mice. Our results revealed that the formulae of yoghurt with 0.75 % oat had presented excelle...

Background and Objective: Probiotic, prebiotic and synbiotic foods are categorized as functional foods believed to
play a major role in enhancement of public health. The purpose of this study was to determine the publication rate in
the field of probiotics, prebiotics and synbiotics, indexed in Medline and Web of Science.
Materials and Methods: This study was a Scientometrics study. Extracting data from Medline was limited to "title"
in screen and years 1996-2011 with keywords “probiotic*, prebiotic*, synbiotic*”. Using software Find-string: Dr.
Biglu, data was extracted. In the web of science all data was extracted with selecting SSCI and SCI-E, screen section
limited to "title" and years 1993-2011 with the same keywords.
Results: A growing rate in the publishing of pro, pre and synbiotics was observed and predicted to resume in the
upcoming years. Iran was the 20th, 15th and 9th country in publishing articles related to probiotics, prebiotics and
synbiotics, respectively.
Conclusion: The increasing trend of publication on pro, pre and synbiotics may result from the increased interest
among researchers to find more effective pro, pre and synbiotics regarding their health benefits and the underlying
mechanisms, which may in turn be due to the greater attention consumers pay to functional foods.

The prebiotic effect of three concentrations of thirteen crude plant extracts: eight aqueous extracts (rosemary, dill, garlic, ginger, flaxseeds, thyme, oat, and moringa leaves); and five Dimethyl sulfoxide (DMSO) extracts (rosemary, dill, garlic, ginger and flaxseeds) on ten different probiotic LAB was studied. Some strains (Lactobacillus brevis KP653, Lactobacillus delbrueckii subsp. lactis KP645, and Lactobacillus acidophilus CHA2) were sensitive to the plant extracts, and relative decline in the growth was noticed. While, Lactobacillus delbrueckii subsp. delbrueckii KT615, Bifidobacterium longum 141B, Lactobacillus plantarum KP623, Lactobacillus delbrueckii subsp. bulgaricus YASH2, Lactobacillus johnsonii A1, Lactobacillus casei YA1, and Streptocccus thermophilus T11 were positively influenced with the presence of some extracts. Sixteen synbiotic yoghurt trials were prepared, which produced well-formed set-yoghurt style, similar or close to the control in appearance. Total acceptability scores ranged between 76 and 98%. The highest value was recorded for the control, followed by yoghurt containing rosemary, dill, flaxseeds, thyme, oat, and moringa. While the lowest overall score was recorded for yoghurt containing garlic.