health

Synbiotics: Potential Dietary Supplements in Functional Foods By Sachin Kumar Verma, John David and Ramesh Chandra

SYNBIOTICS MAY BE DEFINED AS THE COMBINATION OF PROBIOTICS (THE LIVE BACTERIA) AND PREBIOTICS (THE FOOD COMPONENTS THAT STIMULATE THEIR GROWTH).IT IS A SUPPLEMENT THAT CONTAINS BOTH, A PREBIOTIC AND A PROBIOTIC THAT WORK TOGETHER TO PROMOTE "HEALTHY MICROFLORA" IN HUMAN INTESTINE. OUR GASTROINTESTINAL (GI) SYSTEM IS POPULATED BY A LARGE NUMBER AND VARIETY OF BACTERIA. SOME OF THESE (BIFIDOBACTERIA IN PARTICULAR) HAVE VERY SPECIFIC NUTRIENT NEEDS, AND THEREFORE BY SELECTING SPECIFIC FOODS OR FOOD INGREDIENTS, IT IS POSSIBLE TO INCREASE THE NUMBERS OF TARGET BACTERIA. SYNBIOTICS ENCOURAGE THE GROWTH OF THE PROBIOTIC ORGANISM BY PROVIDING THE SPECIFIC SUBSTRATE TO THE PROBIOTIC ORGANISM FOR ITS FERMENTATION. THEY REPORTEDLY PROVIDE HEALTH BENEFITS WHICH INCLUDE ANTIMICROBIAL, IMMUNOMODULATORY, ANTIDIARRHOEAL, ANTIALLERGENIC, HYPOLIPIDAEMIC AND HYPOGLYCAEMIC ACTIVITIES. THEY ALSO HELP IN IMPROVING MINERAL ABSORPTION AND BALANCE AND MAY HAVE ANTI-OSTEOPOROTIC ACTIVITY. A SYNBIOTIC ALSO SUPPRESSES THE DEVELOPMENT OF PUTREFACTIVE PROCESSES IN THE STOMACH AND INTESTINES THUS PREVENTING THE OCCURRENCE OF A NUMBER OF SERIOUS DISEASES: FOOD ALLERGIES, ULCEROUS COLITIS, CONSTIPATION, DIARRHEA, CANCERS AND GASTROINTESTINAL INFECTIONS AMONG OTHERS.

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INTRODUCTION onsumers are becoming increasingly interested in foods that have a health benefit beyond basic nutrition and the food industry is trying to fulfil these expectations by developing products with measurable health benefits. Foods that contain prebiotics, probiotics or synbiotics are manifestation of such interest of consumers. Both prebiotics and probiotics represent different but potentially exciting parts of the

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market for healthy foods and drinks. Probiotic-containing foods can be categorised as functional foods, and along with prebiotics, represent the largest segment of the functional food market in Europe, Japan and Australia. Functional foods are generally characterised as foods similar in appearance to conventional foods, consumed as part of a usual diet, and providing health-related benefits beyond meeting basic nutritional needs (Stephen 1998). The use of probiotics and prebiotics is a promising area MAY 2012

for the development of functional foods (Salminen et al, 1998; Tannock 1999). The market for this food category continues to expand, in parallel with growing consumer awareness of the role of diet in health maintenance (Stanton et al, 2001), and represents an exciting market opportunity for the food and dairy industries. Synbiotics may be defined as the combination of probiotics (the live bacteria) and prebiotics (the food components that stimulate their growth). The main reason for using a synbiotic is that a true probiotic, without its prebiotic 'growth factor', does not survive well in the digestive system. Without such a necessary growth stimulant for the probiotic, it will have a greater intolerance for oxygen, low pH, and temperature. In addition, the probiotic will have to compete against other bacteria that will take over if its specific food source is not available. Therefore, a 'synbiotic' product presents a better choice. Both work together in a synergistic way, more efficiently promoting the probiotics benefits. In the US, several probiotic- and prebiotic-containing foods have recently been introduced into the marketplace. New techniques are now being adopted by the food industry to develop and promote these types of functional foods with a greater shelf life. SYNBIOTICS 'A Synbiotic is a supplement that contains both, a prebiotic and a probiotic that work together to promote "healthy microflora" in human intestine.' The concept behind synbiotics is that our gastrointestinal (GI) system is populated by a large number and variety of different bacteria. Some of the bacteria present in our GI tract (Bifidobacteria in particular) have very specific nutrient needs, and therefore by selecting specific foods or food ingredients, it is possible to increase the numbers of target bacteria. 'Synbiotics encourage the growth of the probiotic organism by providing the specific substrate to the probiotic organism for its fermentation' (Farnworth 2001). The currently available synbiotic supplements include combinations of bifidobacteria and fructo-oligosaccharides (FOS); Lactobacillus GG and inulins; and bifidobacteria and lactobacilli and FOS or inulins. PROBIOTIC The term 'Probiotic', as coined by Parker (Parker 1974) is derived from a Greek word meaning 'for life'. Although the benefits of prebiotics have come to light in more recent MAY 2012

years, recognition of probiotic effects dates back to the 19th century when the French scientist Louis Pasteur postulated the importance of microorganisms in human life. "Probiotics can be defined as selected, viable microbial dietary supplements, when introduced in sufficient quantities, beneficially affect human organism through their effects in the intestinal tract". According to the WHO/FAO definition, "Probiotics are "live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host" (FAO/WHO 2002)." Common examples of probiotic bacteria are Lactobacillus, Bifidobacterium, Streptococcus and Enterococcus species. PREBIOTICS Prebiotics are defined as "non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, which can improve host health" (Gibson 1995). AVAILABLE SYNBIOTICS IN THE MARKET Bifidobacteria and Fos  Bifidobacteria bifidum — This kind of bacteria is considered as one of the chief components of the regular flora in your colon and is the most usual type of bifidobacteria present in most probiotic products.  Bifidobacteria longum — This is another type of bifidobacteria which is also present in probiotic produces. It has the ability to eradicate the nitrates that are usually obtained from food that we eat.

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health  Bifidobacteria infantis — This is identified to have an ability to inhibit the activity of omnipresent pathogenic bacteria like E. coli. FOS (Fructooligosaccharide): A Fructooligosaccharide is a carbohydrate, which is made out of a short chain of fructose molecules. It is also classed as an oligosaccharide; oligo meaning few and saccharide, sugar. It is used as alternative sweetener, FOS sweetening level between 30-50 percent of sugar in commercially prepared syrup (Zafar, T.A., C.M. Weaver, 2004). Lactobacilli and Lactitol  Lactobacillus acidophilus — This is the most popular probiotic bacteria that are incorporated in all probiotic food and dietary supplements.  Lactobacillus rhamnosus — This is a kind of probiotic bacteria that has been gaining a lot of interest because of its ability to treat a lot of ailments due to its GG strain component. There are studies being conducted to back up its usefulness, especially for communicable diseases and allergic situations.  Lactobacillus bulgaricus — This is considered as a kind of transitory probiotic bacteria because it does not stay in the intestinal panel to develop a camp of bacteria. Relatively it basically goes by the digestive system and departs from the digestive tract in the form of stool. As soon as it goes by the digestive tract, advantageous results take place such as: improvement of milk product and protein absorption and the development of normal antibiotic elements that particularly aim pathogenic bacteria while safeguarding the good bacteria.  Lactobacillus salivarius — This type of probiotic bacteria has the ability to slow down the development of Helicobacter pylori. The latter is known to be active in the growth of peptic ulcers.  Lactobacillus plantarum — This kind of bacteria is considered as a very dominant type in almost normally fermented food. It is useful in obstructing receptor sites for gram negative bacteria and is also considered as an efficient form of antibiotic.  Lactobacillus casei — This type is usually present in probiotic dairy products like live yogurt. The word casei is actually connected to the milk protein known as casein.  Lactobacillus sporogenes — This type has the ability to reduce cholesterol levels by as much as 104 points. It can significantly lessen bad cholesterol levels as it slowly but considerably improves your good cholesterol amount.

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LACTITOL Lactitol is a sugar alcohol used as a replacement bulk INDIAN DAIRYMAN

sweetener for low calorie foods with approximately 40% of the sweetness of sugar. Lactitol, erythritol, sorbitol, xylitol, manitol, and maltitol are all sugar alcohols. The United States Food and Drug Administration (FDA) classifies sugar alcohols as "generally recognized as safe" (GRAS). They are approved as food additives, and are recognized as not contributing to tooth decay or causing increases in blood glucose. Lactitol is also approved for use in foods in most countries around the world (Grimble GK, Patil DH, Silk DB 1988). Bifidobacteria and Gos Bifidobacteria already have been discussed in the first type of synbiotics (In Bifidobacteria and FOS). GOS (Galacto-oligosaccharides) Galacto-oligosaccharides (GOS), also known as, oligogalactosyllactose oligogalactose, oligolactose or transgalactooligosacchariden (TOS), belong, because of their indigestible nature, to the group of prebiotics. Galactooligosacchairdes have been shown to be an excellent source for health-promoting bacteria such as Bifidobacteria and Lactobacilli. Many studies with infants and adults have shown that foods or drinks enriched with galacto-oligosaccharides resulted in a significant increase in Bifidobacteria. In comparison with other oligosaccharides, the bifidogenicity for galacto-oligosaccharides was strongly shown (Playne, M.J. and Crittenden, R. 1996). HEALTH BENEFITS OF SYNBIOTICS Synbiotics reportedly provide different health benefits such as antimicrobial, immunomodulatory, antidiarrhoeal, antiallergenic, hypolipidaemic and hypoglycaemic activities. They also help in improving mineral absorption and balance and may have anti-osteoporotic activity (Zubillaga et al, 2001; Holzapfel and Schilling 2002). In the human body, prebiotics nourish the microflora (probiotics) and encourage them to work more efficiently, keeping the human body healthy and strong. The synbiotic effect of fermented foods and drinks not only populates our intestines with beneficial bacteria, but also helps in improving the survival, implantation and growth of newly added microflora strains. Immune enhancement Probiotics can enhance both specific and nonspecific immune responses, without eliciting a harmful inflammatory response. The cell components of Lactobacillus are known to stimulate the immune response, which tends to protect the host from infection as well as from conditions involving the immune response, such as irritable bowel syndrome and colon cancer. Probiotic bacteria regulate the immune system as they are known to have the ability to increase the levels of circulating immunoglobulin A (IgA) (Marcel MAY 2012

B Roberfroid, June 2000). Antidiarrhoeal aspects Gastrointestinal infections including diarrhoea result from a change in the gut microflora caused by an invading pathogen. The pathogen has to establish itself in sufficient numbers within the gut. It has been suggested that probiotic bacteria interfere with the colonisation and subsequent proliferation of food borne pathogens, thus preventing the manifestation of infection through competition with pathogens for binding sites and through release of inhibitory compounds (Saavedra, J.M. and Bauman, N.A. 1994). Alleviation of lactose intolerance Lactose intolerance is a problem for