Characteristics of Probiotics Isolated from Korean Traditional Foods and Antibacterial Activity of Synbiotics

Moon, Chae-Yun; Heo, Moon‐Soo

doi:10.48022/mbl.2106.06004

Cited by 2 publications

(1 citation statement)

References 22 publications

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“…However, some foods may be considered as potential biotics depending on if their fermented substrate is still present and acting as a prebiotic, and on the presence of live LAB at the time of their consumption. Sourdough and pickles are processed in such a way that the microbes do not generally survive; kimchi, kombucha, and other fermented foods may in fact contain live and beneficial microbes, though the amount of product to be consumed to receive an adequate number of probiotic cultures cannot be certain [72].…”

Section: Difference Between Probiotics and Fermented Foodmentioning

confidence: 99%

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Dahiya

Nigam

2022

Fermentation

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Biological, social, and psychological practices greatly affect the dietary intake of people; as a result, health-related complexities occur. Functional food and supplements have become popular due to their nutraceutical benefits, which make different choices of fermented food and beverages available to people. This review describes the characteristics of probiotics, prebiotics, post- and paraprobiotics, and their role in nutrition and in the sustainability of health. Currently, several synbiotic supplements have attracted consumers in the nutraceutical market to offer a number of health benefits, which are complementary mixtures of selected characterized probiotic cultures and prebiotic substrates. Traditional fermented foods consumed in different cultures are different than probiotics and symbiotic preparations, though these could be considered potential biotics in nutrition. Fermented foods are part of a staple diet in several countries and are cost-effective due to their preparation using seasonal raw materials available from local agriculture practices. Intake of all biotics discussed in this article is intended to improve the population of beneficial microbiota in the gut, which has proved important for the microbiome–gut–brain axis, influencing the activity of vagus nerve.

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Section: Difference Between Probiotics and Fermented Foodmentioning

confidence: 99%

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Dahiya

Nigam

2022

Fermentation

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Effect of Synbiotics-Added Feeds on the Growth, Non-Specific Immune Response, and Disease Resistance of Olive Flounders, Paralichthys olivaceus

Moon

Son

Heo

2022

Microbiol. Biotechnol. Lett.

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In this study, the effect of a synbiotic mixture of probiotics and 3% inulin on the growth, non-specific immune response, and mortality due to disease resistance of Paralichthys olivaceus was investigated. The results revealed that an 8-week diet of synbiotic-added feed, had no significant effect on the growth of P. olivaceus, Analysis of the hematological parameters revealed that there was a significant difference in the content of AST, total protein, and cholesterol among the groups, whereas there was no significant difference in the ALT and glucose contents. Further, there was no significant difference in the lysozyme activity of the synbiotic and control group after 8 weeks' feeding. In addition, when the symbiotic mixture was used rather than probiotics alone, the NBT activity of the synbiotic group increased compared to that of the control group. Moreover, when only probiotics were used, the cytokine expression in the spleen of the samples was significantly lower than that in the control group, whereas the expression was significantly higher in the spleen of the synbiotics group. However, there was no significant difference in the cytokine expression in the liver, intestine, and kidney of the three groups. Lastly, after injection for 2 weeks, the mortality rates of the control group towards Edwardsiella tarda, Streptococcus parauberis, and Streptococcus iniae were 95, 85 and 85%, respectively; those of the probiotics group were 85, 80, and 80%, respectively; and those of the synbiotics group were 80, 80, and 85%, respectively.

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Characteristics of Probiotics Isolated from Korean Traditional Foods and Antibacterial Activity of Synbiotics

Abstract: Pediococcus sp. 및 Bacillus sp. 등을 분리할 수 있고 다양 한 방법으로 동정 되어왔다[4]. WHO/FAO에서 유산균

Cited by 2 publications

References 22 publications

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis

Effect of Synbiotics-Added Feeds on the Growth, Non-Specific Immune Response, and Disease Resistance of Olive Flounders, Paralichthys olivaceus

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