Review on Synergistic Effects of Probiotics, Prebiotics, and Synbiotics on Gut Microbiota Homeostasis
Functional foods are an essential part of the contemporary diets, and it is evident that these foods contain the health benefits in addition to the familiar nutritional effects. Probiotics and prebiotics together is referred to as synbiotics and are presently the most popular functional food ingredients. The most commonly used probiotic strains are Lactobacilli, Bifidobacterium, S. boulardii and B. coagulans. Some of the most used fibers are galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), xylose-oligosaccharide (XOS), inulin, and fructans when blended with probiotics are referred to as synbiotics and are efficient in provoking the growth of the bacteria.
Authors
- M. Zahra (ORCID: https://orcid.org/0000-0002-0898-4062)
- Farooq Ali (ORCID: https://orcid.org/0000-0002-4337-8551)
- Sumaira Abbas (ORCID: https://orcid.org/0000-0002-9362-0764)
- N. M. Cheema
- Zaighum Abbas
- Muhammad Sajid (ORCID: https://orcid.org/0000-0002-0192-0971)
- Ghulam Murtaza (ORCID: https://orcid.org/0000-0001-5649-5768)
- Shafia Tehseen Gul (ORCID: https://orcid.org/0000-0003-4667-0117)
- Abdul Kabir
- Muhammad Kamal Shah (ORCID: https://orcid.org/0000-0003-3891-0512)
- A. Karam
Institutions
- Gomal University (PK)
- University of the Punjab (PK)
- University of Faisalabad (PK)
- University of Sialkot
- Government College University, Lahore (PK)
- Sindh Agriculture University (PK)
- Abasyn University (PK)
- University of Agriculture Faisalabad (PK)
- University of Veterinary and Animal Sciences (PK)
Publication Details
- Journal
- Indus journal of bioscience research.
- Published
- 2024-12-21
- DOI
- https://doi.org/10.70749/ijbr.v2i02.104
- Primary Topic
- Microbial Metabolites in Food Biotechnology
- Type
- article
- Field-Weighted Citation Impact
- 0.00