当前位置：
X-MOL 学术
›
Mol. Nutr. Food Res.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non-Dairy Products: A Perspective from Nutraceutical
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2022-05-26 , DOI: 10.1002/mnfr.202101059 Dharmendra Kumar 1 , Milan Kumar Lal 1 , Som Dutt 1 , Pinky Raigond 1 , Sushil Sudhakar Changan 1 , Rahul Kumar Tiwari 1 , Kumar Nishant Chourasia 2 , Vikas Mangal 1 , Brajesh Singh 1
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2022-05-26 , DOI: 10.1002/mnfr.202101059 Dharmendra Kumar 1 , Milan Kumar Lal 1 , Som Dutt 1 , Pinky Raigond 1 , Sushil Sudhakar Changan 1 , Rahul Kumar Tiwari 1 , Kumar Nishant Chourasia 2 , Vikas Mangal 1 , Brajesh Singh 1
Affiliation
|
The current trend of health-conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non-dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short-chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non-dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non-dairy synbiotics based on dietary fibers, such as microencapsulation, freeze-drying, and spray drying is also addressed.
中文翻译：
来自非乳制品的功能性发酵益生菌、益生元和合生元：来自营养保健品的观点
当前注重健康的消费者和健康饮食习惯的趋势促使研究人员探索开发具有合生元益处的食品。近年来，合生元食品因其功能、营养、生理和治疗特性而受到欢迎。乳糖不耐症、血脂异常和过敏性牛奶蛋白成为乳制品益生菌发展的障碍。目前对素食产品需求增加的情况导致非乳制品益生菌的消费量增加。肠道微生物群选择性地使用益生元（如抗性淀粉、菊粉和多酚）来增强益生菌的选择和定植。益生菌的作用机制包括产生细菌素、肽、短链脂肪酸、氨基酸、维生素、和其他代谢物。因此，这篇评论文章探讨了益生菌的替代来源，从而有助于了解益生元和益生元的非乳制品功能性发酵食品。蔬菜、水果和谷物中的膳食纤维是一种潜在的益生元，并强调了基于膳食纤维制造非乳制品合生元的各种方法，例如微胶囊化、冷冻干燥和喷雾干燥。
更新日期：2022-05-26
中文翻译：
来自非乳制品的功能性发酵益生菌、益生元和合生元：来自营养保健品的观点
当前注重健康的消费者和健康饮食习惯的趋势促使研究人员探索开发具有合生元益处的食品。近年来，合生元食品因其功能、营养、生理和治疗特性而受到欢迎。乳糖不耐症、血脂异常和过敏性牛奶蛋白成为乳制品益生菌发展的障碍。目前对素食产品需求增加的情况导致非乳制品益生菌的消费量增加。肠道微生物群选择性地使用益生元（如抗性淀粉、菊粉和多酚）来增强益生菌的选择和定植。益生菌的作用机制包括产生细菌素、肽、短链脂肪酸、氨基酸、维生素、和其他代谢物。因此，这篇评论文章探讨了益生菌的替代来源，从而有助于了解益生元和益生元的非乳制品功能性发酵食品。蔬菜、水果和谷物中的膳食纤维是一种潜在的益生元，并强调了基于膳食纤维制造非乳制品合生元的各种方法，例如微胶囊化、冷冻干燥和喷雾干燥。
京公网安备 11010802027423号