Browse > Article
http://dx.doi.org/10.9799/ksfan.2018.31.3.319

Studies on the Biological Activity of Synbiotics: A Review  

Yoon, Jin A (Dept. of Food and Nutrition, KC University)
Shin, Kyung-Ok (Dept. of Food and Nutrition, Sahmyook University)
Publication Information
The Korean Journal of Food And Nutrition / v.31, no.3, 2018 , pp. 319-327 More about this Journal
Abstract
This paper defines the common features of synbiotics based on the definition of probiotics and prebiotics, and reviews the effectiveness of synbiotic food. The concept of synbiotics is defined as 'a mixture of prebiotics and probiotics that have a beneficial effect on the host, as a dietary supplement that alters living organisms in the gastrointestinal tract and improves their survival.' Synbiotic food contains ingredients with beneficial microbes that are expected to improve interactions between microbial and useful substances. Synbiotic foods may have anti-cancer and immune system-boosting effects. Improved digestion, healthier bowel movements, and overall increased intestinal health has been reported were reported after increasing the healthy microorganisms within the intestinal tract. In addition, depending on the type of food containing the symbiotic ingredients, more consistent weight control, improvement of cardiovascular health, and lower blood glucose levels may also be expected. Unlike previous studies, this review of synbiotics has shown that it is necessary for synergistic effects to take place among microorganisms and components to be further studied. Further research is needed on the safety and ingestion of microorganisms contained in synbiotics.
Keywords
synbiotics; probiotics; prebiotics; functional foods;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Kim SY, Shin S, Koo HC, Youn JH, Paik HD, Park YH. 2010. In vitro antimicrobial effect and in vivo preventive and therapeutic effects of partially purified lantibiotic lacticin NK34 against infection by Staphylococcus species isolated from bovine mastitis. J Dairy Sci 93:3610-3615   DOI
2 Kim YH. 2016. Probiotics, prebiotics, synbiotics and human health. BT News 23:17-22
3 Klaenhammer TR. 2007. Probiotics and prebiotics. In Food Microbiology-Fundamental and Frontiers. 3rd ed. pp.891-910. ASM Press
4 Kleekayai T, Saetae D, Wattanachaiyingyong O, Tachibana S, Yasuda M, Suntornsuk W. 2015. Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes. J Food Sci Technol 52:1839-1848   DOI
5 Lee DY, Kim SJ, Cho JH, Kim JH. 2008a. Microbial population dynamics and temperature changes during fermentation of kimjang kimchi. J Microbiol 46:590-593   DOI
6 Lee MK, Lee JK, Son JA, Kang MH, Koo KH, Suh JW. 2008b. S-adenosyl-L-methionine (SAM) production by lactic acid bacteria strains isolated from different fermented kimchi product. Food Sci Biotechnol 17:857-860
7 Lee SY, Song YO, Han ES, Han JS. 2012. Comparative study on dietary habits, food intakes, and serum lipid levels according to kimchi consumption in college students. J Korean Soc Food Sci Nutr 41:351-361   DOI
8 Lee YG, Lee KW, Kim JY, Kim KH, Lee HJ. 2004. Induction of apoptosis in a human lymphoma cell line by hydrophobic peptide fraction separated from anchovy sauce. BioFactors 21:63-67   DOI
9 Whelan K, Quigley EMM. 2013. Probiotics in the management of irritable bowel syndrome and inflammatory bowel disease. Curr Opin Gastroenterol 29:184-189   DOI
10 World Health Organization [WHO]. 2002. Diet, Nutrition, and the Prevention of Chronic Diseases. WHO Technical Report Series No 797
11 Won TJ, Kim B, Lim YT, Song DS, Park SY, Park ES, Lee DI, Hwang KW. 2011. Oral administration of Lactobacillus strains from kimchi inhibits atopic dermatitis in NC/Nga mice. J Appl Microbiol 110:1195-1202   DOI
12 Yoon JA, Shin KO. 2017a. Prebiotics: A review. Korean J Food Nutr 30:191-202   DOI
13 Lilly DM, Stillwell RH. 1965. Probiotics: Growth-promoting factors produced by microorganisms. Science 147:747-748   DOI
14 Lim ES, Kim YM, Lee EW. 2016. Probiotic properties and safety assessment of lactic acid bacteria isolated from salt-fermented anchovy. Korean J Food Sci Techol 48:306-316   DOI
15 Wong AHK, Mine Y. 2004. Novel fibrinolytic enzyme in fermented shrimp paste, a traditional Asian fermented seasoning. J Agric Food Chem 52:980-986   DOI
16 Wong CGT, Bottiglieri T, Snead OC. 2003. GABA, ${\gamma}$-hydroxybutyric acid, and neurological disease. Ann Neurol 54: S3-S12
17 Yoon JY, Jung KO, Kim SH, Park KY. 2004. Antiobesity effect of baek-kimchi (whitish baechu kimchi) in rats fed high diet. J Food Sci Nutr 9:259-264
18 Yoon JA, Shin KO. 2017b. Studies on the function of lactic acid bacteria and related yeasts in probiotics: A review. Korean J Food Nutr 30:395-404
19 Zhao JR, Cheng SM, Hong WD, Wang RL, Li CH. 2014. Isolation, identification, and fermentation properties of lactic acid bacteria from air dried and fermented Megalobrama amblycephala. Modern Food Sci Technol 30:100-105
20 Choi JM, Lee SH, Park KY, Kang SA, Cho EJ. 2014. Protective effect of kimchi against $A{\beta}_{25-35}$-induced impairment of cognition and memory. J Korean Soc Food Sci Nutr 43:360-366   DOI
21 Chouraqui JM, Grathwall D, Labaune JM, Hascoet JM, Montgolfer I, de Leclaire M, Giarre M, Steenhout P. 2008. Assessment of the safety, tolerance, and protective effect against diarrhoea of infant formulas containing mixtures of probiotics or probiotics and prebiotics in a randoized controlled trial. Am J Clin Nutr 87:1365-1373   DOI
22 Commane DM, Shortt CT, Silvi S, Cresci A, Hughes RM, Rowland IR. 2010. Effects of fermentation products of pro-and prebiotics on trans-epithelial electrical resistance in an in vitro model of the colon. Nutr Cancer 51:102-109
23 Crittenden RG. 1999. Prebiotics, in Probiotics: A Critical Review. pp.141-156. Horizon Scientific Press
24 Duarte J, Vinderola G, Ritz B, Perdigon G, Matar C. 2006. Immunomodulating capacity of commercial fish protein hydrolysate for diet supplementation. Immunol 211:341-350
25 Cui M, Kim HY, Lee KH, Jeong JK, Hwang JH, Yeo KY, Ryu BH, Choi JH, Park KY. 2015. Antiobesity effects of kimchi in diet-induced obese mice. J Ethnic Foods 2:137-144   DOI
26 de Cruz AG, Walter EHM, Cadena RS, Faria JAF, Bolini HMA, Franttini Fileti AM. 2009. Monitoring the authenticity of low-fat yogurts by an artificial neural network. J Dairy Sci 92:4797-4804   DOI
27 Dekker K. 2008. The science behind the success of probiotics and prebiotics. Food Products Design 18:76-85
28 Fisberg M, Maulen-Radovan IE, Torno R, Crasscoco MT, Giner CP, Martin FA, Belinchon P, Cosat CM, Perez MP, Caro JG, Garibay EMV, Aranda JAG, Po IMA, Silva Guerra AJM, Martinez SV, McCue M, Alarcon P, Corner GM. 2002. Effect of oral nutrition supplementation with or without synbiotics on sickness and catch-up growth in preschool children. Int Pediatr 17:216-222
29 Martinez-Alvarez O, Lopez-Caballero ME, Gomez-Guillen MC, Montero P. 2016. Fermented seafood products and health. In Fermented Foods in Health and Disease Prevention. pp.177-202. Acadmic Press
30 Lopetcharat K, Choi YJ, Park JW, Daeschel MA. 2001. Fish sauce products and manufacturing: A review. Food Rev Int 17:65-88   DOI
31 Moon YJ, Soh JR, Yu JJ, Sohn HS, Cha YS, Oh SH. 2012. Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from kimchi on differentiating adipocyte. J Appl Microbiol 113:652-658   DOI
32 Murofushi M, Shiomi M, Aibara K. 1983. Effect of orally administered polysaccharide from kefir grain on delayed-type hypersensitivity and tumor growth in mice. Jpn J Med Sci Biol 36:49-53   DOI
33 Nadal ES. 2008. Application of prebiotics and probiotics in meat products. In Technological Strategies for Functional Meat Products Development. pp.117-137. Transworld Research Network
34 O'Bryan CA, Pak D, Crandall PG, Lee SO, Ricke SC. 2013. The role of prebiotics and probiotics in human health. J Probiotics Health 1:108
35 Ford AC, Quigley EM, Lacy BE, Lembo AJ, Saito YA, Schiller LR, Soffer EE, Spiegel BM, Moayyedi P. 2014. Efficacy of prebiotics, probiotics, and synbiotics in irritable bowel syndrome and chronic idiopathic constipation: Systematic review and meta-analysis. Am J Gastroenterol 109:1547-1561   DOI
36 Oh SR, Zhang CY, Kim TL, Hong SJ, Ju IS, Lee SH, Kim SH, Cho JI, Ha SD. 2014. Iactivation of Anisakis larvae in salt-fermented squid and pollock tripe by freezing, salting, and combined treatment with chlorine and ultrasound. Food Contl 40:46-49   DOI
37 Oliveira RPS, Casazza AA, Aliakbarian B, Perego P, Converti A, Oliveira MN. 2013. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk. Braz J Microbiol 44:431-434   DOI
38 O'May GA, Reynolds N, Macfarlane GT. 2005. Effect of pH on an in vitro model of gastric microbiota in enteral nutrition patients. Appl Environ Microbiol 71:4777-4783   DOI
39 Food and Agriculture Organization. 2006. Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation. p.85
40 Forchielli ML, Walker WA. 2005. The role of gut associated lymphoid tissue and mucosal defence. Brit J Nutr 93: S41-S48   DOI
41 Beddows CG. 1997. Fermented Fish and Fish Products, in Microbiology of Fermented Food. pp.416-440. Springers
42 Alm L, Ryd-Kjellen E, Setterberg G, Blimquist L. 1993. Effect of new fermented milk product, cultura, on constipation in geriatric patients. 1st Lactic Acid Bacteria Norfolk Computer Conf Norfolk
43 An SJ, Kim JY, Choi IS, Cho KK. 2013. Insight into the roles of prebiotics and probiotics in the large intestine. J Life Sci 23:1295-1303   DOI
44 Asahara T, Kensuke S, Nomoto K, Hamabata T, Ozawa A, Takeda Y. 2004. Probiotic bifidobactera protect mice from lethal infection with shiga toxin-producing Escherichia coli O157:H7. Infect Immun 72:2240-2247   DOI
45 Gomes A, Rodriguez D, Freitas AC, Rocha Santos T, Goodfel- low B. 2009. Synbiotic cheese: Effect of prebiotic compounds on survival of probiotic strains throughout ripening time. New Biotechnol 25:S94
46 Furrie E, Macfarlane S, Kennedy A, Cummings JH, Walsh SV, O'Neil DA, Macfarlane GT. 2005. Synbiotic therapy (Bifidobacterium longum/Synergy 1) initiates resolution of inflammation in patients with active ulcerative colitis: A randomised controlled pilot trial. Gut 54:242-249   DOI
47 Gibson GR, Roberfroid MB. 1995. Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. J Nutr 125:1401-1412
48 Gill HS, Cross M. 2002. Probiotics and immune function. In Nutrition and Immune Function. pp.251-272. CABI Publishng
49 Guarner F. 2008. Prebiotics in inflammatory bowel disease, in Handbook of Prebiotics. pp.375-392. CRC Press
50 Hatakka K, Ahola AJ, Yli-Knuuttila H, Richardson M, Poussa T, Meurman JH, Korpela R. 2007. Probiotics reduce the prevalence of oral Candida in the delderly. A randomized controlled trial. J Dent Res 86:125-130   DOI
51 Hekmat S, Reid G. 2006. Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutr Res 26:163-166   DOI
52 Park KY, Kim HY, Jeong JK. 2016. Kimchi and its health benefits. In Fermented Food in Health and Disease Prevention. pp.477-502. Academic Press
53 Ouwehand AC, Kirjavainen PV, Shortt C, Salminen S. 1999. Probiotics: Mechanisms and established effects. Intl Dairy J 9:43-52   DOI
54 Pandey KR, Naik SR, Vakil BV. 2015. Probiotics, prebiotics and synbiotics-a review. J Food Sci Technol 52:7577-7587   DOI
55 Park KY, Ha JO, Rhee SH. 1996. A study on the contents of dietary fibers and crude fiber in kimchi ingredients and kimchi. J Korean Soc Food Nutr 25:69-75
56 Park KY, Rhee SH. 2005. Functional foods from fermented vedetable products: Kimchi (Korean fermented vegetables) and functionality. In Asian Functional Foods. pp.341-380. CRC Press
57 Rodrigues D, Rocha-Santosa TAP, Gomes AM, Goodfellow BJ, Freitasa AC. 2015. Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chemistry 131:1414-1421
58 Petuely F. 1958. Der Bifidofaktor. Deutsch Med Wochenschr 82:1957-1960
59 Plessas S, Bosnea L, Alexopouos A, Bezirtzoglou E. 2012. Potential effects of probiotics in cheese and yogurt production: A review. Eng Lif Sci 12:433-440   DOI
60 Pyo YH, Oh HJ. 2011. Ubiquinone contents in Korean feremented foods and average daily intakes. J Food Compos Anal 24:1123-1129   DOI
61 Roller M, Clune Y, Collins K, Rechkemmer G, Watzl B. 2007. Consumption of prebiotic inulin enriched with oligofructose in combination with the probiotics Lactobacilllus rhamnosus and Bifidobacterium lactis has minor effects on selected immune parameters in polypectomised and colon cancer. Br J Nutr 97:676-684   DOI
62 Cardarelli HR, Buriti FCA, Castro IA, Saad SMI. 2008. Inulin and oligofructose improve sensory quality and increase the probiotc viable count in potentaially synbiotic petit-suisse cheese. LWT-Food Sci Technol 41:1037-1046   DOI
63 Bengmark S. 2001. Use of prebiotics, probiotics and synbiotics in clinical immunonutrition. Proc Intl Sym Food Nutr Health for 21st Century Seoul pp.187-213
64 Bettler J, Miychel DK, Kullen MJ. 2006. Administration of Bifidobacterium lactis with fructo-oligosaccharide to toddlers is safe and results in transient colonization. Int J Probiotics Prebiotics 1:193-202
65 Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. 2007. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chem 104:1605-1610   DOI
66 Chandan RC, Shah NP. 2007. Functional foods based on dairy ingredients. In Handbook of Food Products Manufacturing-Principles, Bakery, Beverage, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. pp.971-987. John Wiley & Sons
67 Chang JH, Shim YY, Cha SK, Chee KM. 2010. Probiotic characteristics of lactic acid bacteria isolated from kimchi. J Appl Microbiol 109:220-230
68 Chang JY, Chang HC. 2010. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strains, Leuconostoc citreum GJ7 as a starter. J Food Sci 75:M103-M110   DOI
69 Chen C, Rui X, Lu Z, Li W, Dong M. 2014. Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures. Food Control 46:203-209   DOI
70 Hutkins RW, Krumbeck JA, Bindels LB, Cani PD, Fahey Jr G, Goh YJ, Hamaker B, Martens EC, Mills DA, Rastal RA, Vaughan E, Sanders ME. 2016. Prebiotics: Why definition matter. Curr Opin Biotechnol 37:1-7   DOI
71 Kim BK. 2009. Antiaging effects and anticancer mechanisms of kimchi during fermentation. Ph.D. Thesis, Pusan Natl Univ. Korea
72 Cho SY, Joo DS, Park Sh, Kang HJ, Jeon JK. 2000. Changes of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. Korean J Fish Aquat Sci 33:51-54
73 Isolauri E, Arvola T, Sutas Y, Moilanen E, Salminen S. 2000. Probiotics in the management of atopic eczema. Clin Exp Allergy 30:1604-1610
74 Itou K, Nagahashi R, Saitou M, Akahane Y. 2007. Antihypertensive effect of narezushi, a fermented mackerel product, on spontaneously hypertensive rats. Fish Sci 73:1344-1352
75 Kanamori Y, Sugiyama M, Komura M, Nakahara S, Sato K, Iwanka T, Yuki N, Morotomi M, Takahashi T, Tanaka R. 2006. Synbiotic therapy: An important supportive therapy for pediatric patients with severe respiratory diseases. Intl J Probioti Prebiot 1:161-168
76 Karimi R, Azziz MH, Ghasemlou M, Vaziri M. 2015. Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydrate Polymers 119:85-100   DOI
77 Kim DC, Chae HJ, In MJ. 2004. Existence of stable fibrin-clotting inhibitor in salt-fermented anchovy sauce. J Food Compos Anal 17:113-118   DOI
78 Kim EK, An SY, Lee MS, Kim TH, Lee HK, Hwang WS, Choe SJ, Kim TY, Han SJ, Kim HJ, Kim DJ, Lee KW, 2011. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr Res 31:436-443   DOI
79 Kim JH, Ryu JD, Lee HG, Park JH, Moon GS, Cheigh HS, Song YO. 2002. The effect of kimchi on production of free radicals and antioxdative enzyme acitivities in the brain of SAM. J Korean Soc Food Sci Nutr 31:117-123   DOI
80 Segawa S, Hayashi A, Nakakita Y, Kaneda H, Watari J, Yasui H. 2008. Oral administration of heat-killed Lactobacillus brevis SBC8803 ameliorate the development of dermatitis and inhibits immunoglobulin E production in atopic dermatitis model NC/Nga mice. Biol Pharm Bull 31:884-889   DOI
81 Shah NP, da Cruz AGD, Faria JAF. 2010. Probiotics and Prebiotic Foods: Technology, Stability and Benefits to Human health. Nova Science Publishers, Inc
82 Shin KS, Chae OW, Park IC, Hong SK, Choe TB. 1998. Antitumor effects of mice fed with cell lysate of Lactobacillus plantarum isolated from kimchi. Korean J Biotechol Bioeng 13:357-363
83 Tuohy KM, Probert HM, Smejkal CW, Gibson GR. 2003. Using probiotics and prebiotics to improve gut health. Drug Discovery Today 8:692-700   DOI
84 Silva AM, Barbosa FHF, Duarte R, Vieira LQ, Arantes RME, Niocli JR. 2003. Effect of Bifidobacterium longum ingestion on experimental salmonellosis in mice. J Appl Microbiol 97:29-37
85 Terada A, Hara H, Katapka M, Mitsuoka T. 1992. Effect of lactulose on the composition and metabolic activity of the human faecal flora. Micobial Ecol Health Dis 5:43-50   DOI
86 Thapa N, Pal J, Tamang JP. 2004. Microbial diversity in ngari, hentak, and tungkap, fermented fish products of North-East India. World J Microbiol Biotechnol 20:599-607   DOI
87 Van Loo J, Clune Y, Bennett M, Collins JK. 2005. The SYNCAN project: Goals, set-up, first results and settings of the human inervention study. Br J Nutr 93:S91-S98   DOI
88 Wasilewski A, Zielińska M, Storr M, Fichna J. 2015. Bebeficiall effects of probiotics, prebiotics, synbiotics, and phycho- biotics in inflammatory bowel disease. Inflamm Bowel Dis 21:1674-1682   DOI