| Autor: |
Вълчков, Александър, Логиновска, Камелия, Донева, Мария, Солаков, Николай, Методиева, Петя |
| Předmět: |
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| Zdroj: |
Journal of Mountain Agriculture on the Balkans (JMAB); 2024, Vol. 27 Issue 2, p512-545, 34p |
| Abstrakt: |
The prebiotics represent nutrients that are not degraded in the upper gastrointestinal tract and have a beneficial effect by selectively stimulating the growth and/or activity of one or several types of microorganisms in the large intestine, thereby improving the health status of the host. In recent decades, numerous functional foods have been produced in whose composition prebiotic components are included. The combination of probiotics with prebiotics in one product leads to obtaining a higher class of functional products - synbiotics. In recent years, various formulations have been created through which the prebiotic components, in combination with probiotic bacteria, can be delivered to the body completely safely and thus be preserved whole until they are delivered there - by encapsulation, granulation, etc. These are the so-called integrated synbiotics. Some prebiotic components have cryoprotective properties during the lyophilization process. In this review article, various current possibilities and trends for the utilization of prebiotics will be discussed. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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