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Pregled bibliografske jedinice broj: 116432

Synbiotic Concept - Base of Functional Food


Kos, Blaženka; Šušković, Jagoda; Frece, Jadranka; Matošić, Srećko
Synbiotic Concept - Base of Functional Food // Biotechnology and Food / Kniewald, Z. (ur.).
Zagreb: Hrvatsko društvo za biotehnologiju, 2003. (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
Synbiotic Concept - Base of Functional Food

Autori
Kos, Blaženka ; Šušković, Jagoda ; Frece, Jadranka ; Matošić, Srećko

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Biotechnology and Food / Kniewald, Z. - Zagreb : Hrvatsko društvo za biotehnologiju, 2003

Skup
3rd Croatian Scientific Conference about Biotechnology

Mjesto i datum
Zagreb, Hrvatska, 17-20.02.2003

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
probiotics; prebiotics; synbiotics; lactic acid bacteria

Sažetak
The human gastrointestinal tract constitutes a complex microbial ecosystem comprising 400 different species of bacteria. These organisms and their metabolic activities can have both positive and negative impact on human health. The maintenance of a community of bacteria which contains a predominance of beneficial species (lactic acid bacteria) and minimal putrefactive processes is believed to be important for maintaining intestinal health. Hence, probiotics (live microorganisms such as lactic acid bacteria that are added to food and that possess health-promoting properties) and prebiotics (non-digestible food ingredients that stimulate the lactic acid bacteria present in the colon) may be considered as driving forces of the functional foods' production. Such synbiotics (probiotics and prebiotics) offer a realistic way of using biological preparations in the prevention of gastrointestinal diseases in humans and animals. Three strains of lactic acid bacteria were selected for probiotic activity according to complex scientific in vitro selection criteria: Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3. On the basis of probiotic concept, implantation of the viable cells in the gastrointestinal tract and stimulation of metabolic activities of selected potential probiotic strains with prebiotic substrates can lead to enhanced effect, termed the synbiotic effect. It is a general goal of actual scientific project "Role of lactic acid bacteria in synbiotic effect - 0058009".

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
0058009

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Kos, Blaženka; Šušković, Jagoda; Frece, Jadranka; Matošić, Srećko
Synbiotic Concept - Base of Functional Food // Biotechnology and Food / Kniewald, Z. (ur.).
Zagreb: Hrvatsko društvo za biotehnologiju, 2003. (predavanje, međunarodna recenzija, sažetak, znanstveni)
Kos, B., Šušković, J., Frece, J. & Matošić, S. (2003) Synbiotic Concept - Base of Functional Food. U: Kniewald, Z. (ur.)Biotechnology and Food.
@article{article, editor = {Kniewald, Z.}, year = {2003}, pages = {36}, keywords = {probiotics, prebiotics, synbiotics, lactic acid bacteria}, title = {Synbiotic Concept - Base of Functional Food}, keyword = {probiotics, prebiotics, synbiotics, lactic acid bacteria}, publisher = {Hrvatsko dru\v{s}tvo za biotehnologiju}, publisherplace = {Zagreb, Hrvatska} }