Synbiotics: A culinary Art to Creative Health Foods - New ...

Fermented foods are always healthier than theirunfermented counterparts (Joshi, et al. 1999). The latestin the series of fermented foods are the synbiotics. Theterm ‘synbiotic’ is defined as a mixture of prebiotic andprobiotic (Rizal et al., 2011). Synbiotic foods containprobiotic as bacteria of health significance, a source ofprebiotic and sugars as source of nutrition for the growthof bacteria that beneficially affect the host by improvingthe survival and implantation of live microbial dietarysupplement in gastrointestinal tract (Gibson andRoberfoid, 1995).

Although the term “synbiotic” is new but such foodshave been produced since antiquity without knowingthe actual science in valved. Almost every region orculture has their own traditional synbiotic drinks/foodsdepending on its locality and availability of rawmaterial. A variety of traditional foods such as toddy,lugri, bushera, pozol etc. are known to contain liveprobiotic microorganisms like Lactobacillus spp thereby

Synbiotics: A culinary Art to Creative Health Foods

Ashwani Kumar1, Vidisha Tomer1, Amarjeet Kaur1 and V.K. Joshi2

1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.2 Department of Food Science and Technology, University of Horticulture and Forestry, Nauni, Solan,IndiaCorresponding author: [email protected]

Abstract

Fermentation has always remained the most reliable technique to develop new exotic health foods. The probioticdrinks has been in the market for over a decade and are well known for their health promoting functionalities.Recently, the importance of prebiotic factors like xylobiose, inulin, lactulose etc. in promoting the growth ofprobiotic microorganisms inside the colon has been emphasized and has become an emerging area of research.The new approach in this area is the development of synbiotic drinks which are known to impart the beneficialeffects of both probiotics and prebiotics. Synbiotics have more unique and promising ability to impart healthbenefits over the probiotics. Many traditional foods like kanji, lugri, pozol, sufu, bushera etc. are known topossess synbiotic behavior. There is a tremendous scope to develop new exotic synbiotic foods by combiningthe traditional knowledge and modern science. The relevant issues with respect to the synbiotics foods havebeen reviewed here.

Keywords: Synbiotic, probiotic, prebiotic, indigenous fermented food, health foods

exhibiting synbiotic properties. Modern research hasemphasized the importance of synbiotics in humanhealth. In April 2013, Beef Cattle Research Councilfunded a study at USD 500,000 for exploring the use ofsynbiotics in the cattle industry which is expected toforce manufacturers to increase R&D expenditure on newproduct developments. For improving gut anddigestitive health Sabinsa and Fruit D’or Nutraceuticalsformed a strategic partnership to develop a newsynbiotics product ‘Lactocran’ in December 2014. Majorplayers in the symbiotic/synbiotic market are Daflorn,Chr. Hansen, Skystone Feed, Newleaf, Behn Meyer,Yakult Pharmaceuticals and Pfizer (Anonymous, 2015).

Growing demand for dietary supplements in Chinaand India on account of increasing awareness aboutnutritional benefits of functional foods is expected tohave a positive impact on synbiotics market over 2015-2022. Asia Pacific is expected to be one of the promisingmarkets for synbiotics on account of dairy industrygrowth in China and India (Anonymous, 2015).

Intl. J. Food . Ferment. Technol. 5(1), 1-14, June, 2015

© 2015 New Delhi Publishers. All rights reserved

DOI Number:

REVIEW PAPER

Paper No. 74 Received: 10 September 2014 Accepted: 15 March 2015

10.5958/2277-9396.2015.00001.X

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Rationale for the use of synbiotics: Functional-Structural relationship

It is an established fact that the humangastrointestinal (GI) tract behaves like a kinetic micro-ecosystem that maintains normal physiologicalfunctions of the host organism (Table 1a and b).Systematic supplementation of the diet with probiotics,prebiotics or synbiotics ensures a proper equilibrium ofthe gutmicroflora (Bielecka et al., 2002).

Table 1 (a): The common inhabitants of human gut

Bacteria Bacteroides (30%), Clostridium,Fusobacterium, Eubacterium,Ruminococcus, Peptococcus,Bifidobacterium

Yeasts Candida, Saccharomyces, Aspergillus,Penicillum

Table 1 (b) Concentration of microflora in different partsof human gut

Locale of Population Species Referencesmicroflora

Small Intestine 103 cfu/g Aerobic microbes Fooks etal., 1999

Large bowel 1010 to Bacteroides, Topping

1011 cfu/g Bifidobacterium, and Clifton

Eubacterium, 2001;

Streptococcus, Fooks et

Enterococcus, al., 1999

Lactobacillus,

Peptococcus,

Peptosyrptococcus,

Ruminococcus,

Acetogens,

Candida,

Saccharomyces,

Aspergillus,

Penicillum

Probiotics

Probiotics are defined as the “live microorganismswhich when administered in adequate amounts confera health benefit on the host’’ (FAO/WHO, 2006). Thesemicroorganisms have been (Table 2) used to improve thehealth of both animals and humans through themodulation of the intestinal microbiota. At present, inorder to reduce the risk of gastrointestinal infections ortreat such infections, several well-characterized strainsof Lactobacilli and Bifidobacteria are available forhuman use (Salminen et al., 2005). Resistance to enteric

pathogens is also increased by probiotics throughantagonistic action, adjuvant effect, increasing antibodyproduction and resistance to colony formation on bodysurfaces, such as GI, the urogenital and the respiratorytract (Nagpal et al., 2012).

Certain species of bacteria produce different organicacids (Table 3) along with other substances which havepositive impact on health. Bifidobacteria produce aceticand lactic acids in a molar ratio of 3: 2. Lactobacillusacidophilus and L.casei produce lactic acid as the mainend product of fermentation. In addition to lactic andacetic acids other acids such as hippuric and citric acidare also known to be produced. Lactic acid bacteria alsoproduce hydrogen peroxide, diacetyl, and bacteriocinas antimicrobial substances (Joshi and Sharma 2012).These inhibitory substances create antagonisticenvironments for foodborne pathogens and spoilageorganisms (Dave and Shah, 1997).

Addition of L. acidophilus, Bifidobacterium longum,Lactobacillus GG, L. acidophilus, Lactobacillus gasseri,Lactobacillus confusus, Streptococcus thermophilus,Bifidobacterium breve and B. longum in the diet werefound to have anti-cancerous properties. The possiblemechanisms of action include inhibition of intestinalbacterial enzymes that convert pro-carcinogens to moreproximal carcinogens (Kumar et al., 2011a, b), reducingthe expression level of ras-p21 expression and cellproliferation, affecting the expression of genes involvedin immune response and inflammation, apoptosis, cellgrowth and cell differentiation (cyclins and caspases,oncogenes), cell–cell signaling (intracellular adhesionmolecules and integrins), cell adhesion (cadherins),signal transcription and transduction (Caro et al., 2005).

Lactic acid bacteria may inhibit colon cancer byenhancing the host’s immune response, altering themetabolic activity of the intestinal microbiota, bindingand degrading carcinogens, producing antimutageniccompounds and altering the physio-chemical conditionsin the colon (Hirayama and Rafter, 2000; Kumar et al.,2011a, b).

Pre-biotics

Probiotics also have cholesterol lowering effects. St-Onge et al., (2000) extensively reviewed the existingstudies which concluded that the consumption offermented products containing probiotic bacteriacontributed to cholesterol lowering effect. Similar studiesby Gopal et al. (2001) have also reported cholesterolreduction by Bifidobacterium spp and L. acidophilus.The possible mechanisms of action for cholesterolreduction include cholesterol assimilation by bacteria,

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conjugation of bile salts, cholesterol binding to bacterialcell walls, and reduction in cholesterol biosynthesis(Pereira and Gibson, 2002).

Some of the foods marketed as probiotics foods inIndia are listed in Table 4.

Table 2: Genera and species of microbes studied andused as probiotics

Genus Species

Lactobacillus acidophilusbrevisdelbrueckiifermentumgasserijohnsoniiparacaseiplantarumreuterirhamnosussalivarius

Bifidobacterium

adolescentisanimalisbifidumbreveinfantislongum

Streptococcus thermophilussalivarius

Enterococcus faecium

Escherichia coli

Bacillus coagulansclausii

Leuconostoc

Pediococcus

Propionibacterium

yeasts and moulds

Saccharomyces cerevisiae boulardii

Aspergillus cerevisiaenigeroryzae

Source: Modified from Anuradha and Rajeshwari, 2005.

Table 3: Organic compounds produced by colonicmicroflora

Microorganism Organic compound References

Bifidobacteria, Lactic acids Fooks etBifidobacterium b- Transgalacto- al., 1999galactosidase oligosaccharides

Lactobacillus Lactic acid (main Dave and Shah,

acidophilus, product), Acetic acid, 1997

Lactobacillus casei hippuric acid, citric

Lactobacillus acid, Hydrogen

sanfranciscensis peroxide, diacetyl,bacteriocin,

Extracellular laevans

Table 4: Commercial Probiotic foods available in India

Probiotic Foods Company

Probiotic curd Heritage Foods(India) Ltd.

‘b-Activ’ probiotic curd (L.acidophilus and B. lactis strain BB12) Mother Dairy

‘Nesvita’ Probiotic yoghurt Nestle

Probiotic ice creams, ‘Amul Prolife’,‘Prolite’ and ‘Amul Sugar free’ Amul

Yakult, Probiotic curd with L.casei Yakult Danone Indiastrain Shirota (YDI)

Fructo-Oligo Saccharides, Probiotic drugs Glenmark AlkemLabs

The term ‘prebiotic’ was introduced by Gibson andRoberfroid (1995) who exchanged “pro” for “pre,” whichmeans “before” or “for”. Whole cereal grains, fruits andvegetables being rich sources of fibre, vitamins, andminerals provide the essential prebiotic factors for thegrowth of probiotic microorganisms. Along with theseprebiotic factors they also contain bioactivephytochemicals, that provide desirable health benefitsbeyond the basic nutrition due to their additive andsynergistic effects. Also, many ornamental flowers arenatural sources of very important bioactive compoundswith benefit to the human health and their possible roleas dietary components has also been reported (Cavaiuoloet al., 2013).

The prebiotic factors are generally non-digestible orlow-digestible food ingredients that selectively stimulatethe growth and activity of one or a limited number ofprobiotic microorganisms in the colon (Manning andGibbson, 2004). Prebiotics include monosachharides,fructo-oligosaccharides, galacto-oligosachharides etc.(Table 5). The soybean oligosaccharides raffinose andstachyose are well known prebiotics. Soygerm powderhas been investigated as a source of these prebiotics andis also rich in isoflavones (De Boever et al., 2000).Arabinogalacto-oligosaccharides can be made fromsoybeans by endogalactanases, arabino-oligosacch-arides can be made from sugar beet by endoarabi-nanases, rhamnogalacturono-oligosaccharides can be

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made from apple by rhamnogalacturonases,arabinoxylo-oligosaccharides can be made from wheatby xylanases and galacturono-oligosaccharides can bemade from polygalacturonic acid by endogalacturonases(Rastall and Maitin, 2002).

Table 5: Prebiotic Oligosachharides

Fructo-oligosaccharides Inulin

Galacto-oligosaccharides Lactulose Lactosucrose

Xylo-oligosaccharides xylobiose

Isomalto-oligosaccharides

Soybean oligosaccharides Arabinogalacto-oligosaccharides

Gentio-oligosaccharides

Transgalactosylated oligosaccharides

Source: Modified from Rastall and Maitin, 2002.

Synbiotic

The term synbiotic alludes to synergism in whichthe prebiotic compound selectively favours the growthof probiotic factors (Figure 1). Several compounds havebeen reported in favour to support the growth of probioticmicroorganisms. Fractionated galacto-oligosachharideswere used as growth substrates for Bacillus lactis andfor L. rhamnosus (Gopalet al., 2001). L. rhamnosuspreferred monosaccharides and disaccharides assubstrate, whereas B. lactis grew preferentially on thetrisaccharide and tetrasaccharide fractions, evenpreferring these oligosaccharides to glucose. It seemslikely that B. lactis has a specific transport system forgalacto-oligosachharides that is not present in L.rhamnosus. A galactosidase enzyme that displayshydrolytic activity towards galacto-oligosachharides,but not lactose, has been described in Bifidobacteriumadolescentis (Van Laere, 2000). Prebiotic-probioticsynergism, has been ilustrated by inulin was found tosupport larger total bacterial counts but lowerpopulations of bifidobacteria and lactobacilli thansoybean oligosaccharides, isomalto-oligosaccharides orlactulose. Fructo-oligosachharides favoured higherpopulations of streptococci than did galacto-oligosachharides or soybean oligosaccharides.

The largest increase in Bifidobacterium was seenon xylo-oligosaccharides and lactulose, the largestincrease in Lactobacillus was on fructo-oligosaccharides

and the largest decrease in clostridia was on galacto-oligosachharides. Fructo-oligosachharides has beenfound to be effective in humans at doses of 5 g/day,which resulted in a 1 log increase in Bifidobacteriumrelative to a sucrose placebo (Rycroft et al., 2001). Abilityof the prebiotics to protect probiotics from bile acid stresswas also studied. Both L. acidophilus NCFM and L.reuteri NCIMB 11951 were able to grow in 2 mM cholicand taurocholic acid when incubated in synbioticcombinations with lactulose (1%) or lactobionic acid (1%)(Adebola et al., 2014).

Fig. 1: Functions of the Synbiotic foods

Indigenous foods with synbioticcharacteristics

Many researchers have worked on the indigenousfermented foods and have suggested the synbioticcharacteristics of these foods and beverages as these arereported to have live beneficial microflora along withthe prebiotic factors. Some of the major foods are reviewedhere.

Raabadi, a cereal based fermented milk product ispopular in rural Haryana, Rajasthan and Punjab. Thecereals that are used for raabadi preparation are barley,wheat, maize, pearl millet, barley and/or sorghum.Traditionally, raabadi is prepared by adding cooked andcooled mixture of cereal flour to buttermilk and allowingthe mixture to ferment at about 40-45oC for 4-6 hrs. Theproduct is consumed as such. It is lactic acid fermentedfood in which lactose undergoes acid fermentationnaturally (Gupta 1989; Ramakrishnan 1977).

Tarhana is another traditional cereal basedfermented food made in Turkey. It is prepared by mixingyoghurt, wheat flour, yeast and a variety of vegetablesand spices followed by fermentation for 1-7 days. Afterfermentation, the mixture is sundried and ground. It hasan acidic and sour taste with yeasty flavor, and is usedfor soup making (Ibanoglu and Ibanoglu, 1997).

Boza, a beverage consumed in Bulgaria, Albania,

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Turkey and Romania, is made from wheat, rye, millet,maize and other cereals mixed with sugar. It is a colloidalsuspension from light to dark, sweet, slightly sharp toslightly sour. Microflora-identification of Bulgarian bozashowed that these were mainly consist of yeasts andlactic acid bacteria, on an average LAB/yeast ratio of2.4. The lactic acid bacteria isolated were Lactobacillusplantarum, Lactobacillus acidophilus, Lactobacillusfermentum, Lactobacillus coprophilus, Leuconostocreffinolactis, Leuconostoc mesenteroides andLactobacillus brevis. The yeasts isolated wereSaccharomyces cerevisiae, Candida tropicalis, Candidaglabrata, Geotrichum penicillatum and Geotrichumcandidum (Gotcheva et al., 2000 and Blandino et al.,2003).

Bushera is a traditional beverage prepared in theWestern highlands of Uganda, consumed both by theyoung children and the adults. The flours fromgerminated sorghum and millet grains is mixed withthe boiling water and left to cool to ambient temperature.Germinated millet or sorghum flour is then added andthe mixture is left to ferment at ambient temperature for1–6 days. The lactic acid bacteria isolated from busheracomprised of five genera, Lactobacillus, Lactococcus,Leuconostoc, Enterococcus and Streptococcus.Lactobacillus brevis was more frequently isolated thanother species (Muianja et al., 2003).

Mahewu (amahewu) is a sour beverage made fromthe maize porridge, which is mixed with the water. Thesorghum, millet malt, or wheat flour is then, added andleft to ferment. It is consumed in Africa and some ArabianGulf countries. The spontaneous fermentation processis carried out by the natural flora of the malt at the ambienttemperature. The predominant microorganism found inAfrican mahewu is Lactococcuslactis subsp. Lactis(Blandino, 2003).

A refreshing beverage, called Pozol consumed inthe Southeastern Mexico, is made by cooking maize inan approximately 1% (w/v) lime solution, washing withwater, grinding to make a dough known as nixtamal,shaping into balls, wrapping in banana leaves andleaving to ferment at ambient temperature for 12 hours 4days. The fermented dough is suspended in the waterand drunk. Some fibrous components are not completelysolubilized by nixtamalization and thus, a sediment ispresent in the beverage when the dough is suspendedin the water (Wacher et al., 2000).

Lugri is a mild alcoholic beverage, prepared andconsumed in many parts of Himachal Pradesh, India. Itis made by cooking local varieties of rice, cooling them,mixing with phab (local inoculum), filled in earthen pots,

and left for fermentation for 10-12 days. The fermentedproduct is filtered and filled in bottles. The product hasa low storage life of 2-3 days and is generally consumedfresh. The microbiological evaluation of the lugriconfirmed the presence of S. cerevisiae, Leuconostoc sp.and Lactobacillus sp. (Thakur et al., 2004).

Kanji is a lactic acid fermented carrot based drinkconsumed in the Northern India. It is prepared mainlyfrom the locally produced deep purple/black carrots.Kanji production typically relies on spontaneous naturalfermentation. Kanji is very popular and is considered tohave cooling, smoothing properties and have highnutritional value. Kanji is a functional probiotic beveragebecause it retains all the nutrients and viable microbiotatill the time of consumption. It is effective in the treatmentof diarrhoea, lactose indigestion, constipation, colonicdisorders and food allergy. The natural probiotic bacteriaspecies found were: Lactobacillus, Bifidobacterium,Streptococcus and Enterrococcus (Sahota et al., 2008).

Toddy is a popular drink in Asian countries and isproduced from fermented sap of Coconut palm (Cocosnucifera). It is a natural fermented food that havemicroorganisms that are probiotic in nature. Theseprobiotic microorganisms have the ability to act asantimicrobial agent so it can be used as natural foodadditive in order to increase immunity without any sideeffects (Ashraf and Shah, 2011). The microorganisms ontoddy fermentation produce lactic acid and CO2 thatmake the toddy anaerobic and leaven the product.

Kishk is a popular fermented milk-cereal based foodnormally made from low-fat yoghurt or buttermilk. It iscommonly called as kishk, Kushuk, Keshkeh or Kichkin the rural regions located between the Middle Eastand the Indian sub-continent. Traditionally, skimmedmilk or buttermilk from churned fermented milk is mixedwith cereal (Burghol, prepared from parboiled crackedwheat) in the ratio between 1:2 and 1:4, sun dried andground to a powder (Tamime et al., 2000). In Egypt,principal microorganisms reported in kishk are theheterofermentative lactobacilli i.e. lactobacillus brevisand the homofermentative lactobacillus casei and L.palntarum (Gaden et al., 1992). Dried powder can furtherbe reconstituted with water and simmered the mix gentlyover fire.

Akpan is yoghurt like beverage consumedcommonly in Benin, is prepared from a partially cookedmaize gruel, commonly called Ogi. It is usually mixedwith condensed milk, ice and sugar just beforeconsumption (Pallet, 2011).

Credible scientific research indicates many potentialhealth foods from cereals and milk. Nutrients present in

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milk are essential for the well-being of people of all agegroups. But in lack in availability of milk-cereal basedfoods in the market place and lack of consumerawareness towards the health benefits limits theirconsumption. Hence, cereal-milk based probiotic foodsmust be promoted as they can be used as a tool inaddressing the problems of malnutrition and hunger.Both the major traditional drinks/foods with probioticstrains are discussed in Table 6.

Recent developments in Synbiotic Drinks

Nowadays, a considerable research focused on thedevelopment of probiotic drinks from new sources suchas cereals, fruits and vegetables which serve as suitablesubstrates for the growth of probiotic Lactic acid bacteriawith improved functionality of colonic strains becauseof the presence of non-digestible components as -glucan, arabinoxylan, oligosachharides, resistant starchin cereals and glucose, fructose, hemicelluloses anddietary fibres in fruits and vegetables, which act asprebiotics. These prebiotics further serve as stimulatorsfor the growth of useful bacteria.

Cereal based synbiotic drinks

A study on development of non-dairy probiotic drinkutilizing sprouted cereals, legume and soymilk wasconducted by Mridula and Sharma (2014). Non-dairyprobiotic drink (PD) was developed utilizing sproutedwheat, barley, pearl millet and green gram separatelywith oat, stabilizer and sugar using Lactobacillusacidophilus- NCDC14; with soymilk and distilled wateras liquid portion. Probiotic count in the final productsranged from 9.10 to 11.06, 10.36 to 11.17, 10.36 to 11.51and 10.36 to 11.32 log cfu/mL in wheat, barley, pearlmillet and green gram based PD samples, respectively,which increased with increasing level of grain flour. Allthe four PD with soymilk received higher sensoryacceptability scores. on the basis of sensory acceptabilityscore >7 and good probiotic count; wheat, barley andgreen gram at 6 g while pearl millet at 4 g level with50:50 mL of soymilk and distilled water, were consideredsuitable for development of non-dairy PD.

In another study, wheat based probiotic beveragewas developed using Lactobacillus acidophilus withproportion of different ingredients viz. sprouted wheatflour, sprouted wheat bran, oat and stabilizer usingresponse surface methodology. Acidity, pH andprobiotic count of samples prepared with L.acidophilus NCDC-14 was higher than that of L.acidophilus NCDC-16 culture and hence was foundmore compatible than others. Acidity (in terms of lactic

acid), pH and probiotic count ranged from 0.21 to0.45 %, 4.0 to 4.9, and 8.30 to 10.95 log10 cfu/ml–1,respectively. An increase in Probiotic count withincreasing amount of sprouted wheat and oat took place.Optimized levels for sprouted wheat flour, oat, wheatbran and guar gum were 7.86, 5.42, 1.42 and 0.6 g,respectively per 100 mL of water. Optimized probioticbeverage contained 13.19 % total solids, 1.19 % protein,0.33 % fat, 0.10 % ash, 0.42 % crude fibre, 1.45 mg iron,calcium 15.74 mg, 11.56 % carbohydrates, 54 kcalcalories and 10.43 log10 cfu/ml–1 probiotic count (Sharmaet al., 2013).

Another cereal based probiotic beverages using therice and millets were prepared by Hassan et al. (2012).In this study, rice and millet grains were fermented withABT-2 starter culture (S. thermophilus, L. acidophilusand Bifidobacterium BB-12 to obtain probiotic beverages,fortified with pumpkin and sesame seed milk. Otherfactors used were rice, millets, honey and thefermentation was carried out for 16 hours. The viablecell counts reached at the end of fermentation time wereabout 4.3 × 109cfu/ml. Changes were observed in acidityand counts of probiotic bacteria as a result of fortificationwith pumpkin and sesame milk at 10%. Fermentationwith ABT-2 starter culture improved the color, flavor,texture and overall acceptability of the beverages. Theshelf-life of the rice and millet fermented beverages wasestimated to be 15 days under refrigerated storage.

Gupta et al. (2010) developed a functional beveragebased on lactic acid fermentation of oats using Box–Behnken design to optimize three different levels of oat,sucrose and starter culture (Lactobacillus plantarum).A second-order polynomial response surface equationshowed the effect of the studied variables onL. plantarumgrowth. Contour maps generated using the responsesurface equation showed that the experimental variablessignificantly affected the growth of the L. plantarum.The optimized factors (5.5% oats, 1.25% sugar and 5%inoculum) were then, applied to prepare a fermenteddrink to obtain a growth of 10.4 log cfu/mL. The shelf-life of the fermented drink was monitored over a periodof 21 days. -Glucan level remain unchanged duringthe fermentation and also during the entire storageperiod.

A study was conducted by Angleov et al., (2006) tocombine the health benefits of probiotic culture with theoat beta-glucan. The levels of several factors, such asstarter culture (lactic acid bacteria) concentration, oatflour and sucrose content, affecting the fermentationprocess, were established for completing a controlledfermentation for 8 h. At the end of the process, it was

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Name ofProduct

RawMaterial

Starterculture

Region/Country Microorganisms reported Reference

KaanjiBlackCarrot

NaturalMicroflora/

Spontaneousfermentation

Punjab,India

Lactobacillus sp, Bifidobacterium sp,Streptococcus sp, Enterococcus sp.

Sahota etal.,2008

Lugri Rice PhabHimachal,

India

S. cerevisiae,Leuconostoc sp.,Lactobacillus sp.

Thakur et al.,2004

SurFingermillet,jiggery

DhaeliHimachal,

IndiaS. cerevisiae,Lactobacillus sp.

Kumar, 2013

Boza

Wheat,rye,

millet,maize and

sugars

NaturalMicroflora/


Bulgaria,Albania

Lactobacillus plantarum, Lactobacillusacidophilus, Lactobacillus fermentum,Lactobacillus coprophilus,Leuconostocreffinolactis,Leuconostocmesenteroidesand Lactobacillusbrevis.YeastsSaccharomyces cerevisiae,Candida tropicalis,Candida glabrata,Geotrichum penicillatumGeotrichum candidum

Gotcheva etal.,2000;

Blandino etal., 2003

BusheraSoyabean,

millets

NaturalMicroflora/


Westernhighlands,

Uganda

Lactobacillus,Lactococcus,Leuconostoc,Enterococcus,Streptococcus,Lactobacillus brevis.

Muianja etal., 2003

Mahewu

Maize,Sorghumor millet

malt,wheatflour

NaturalMicroflora/


Africa andArabian

Gulfcountries

Lactococcus lactis subsp. lactisBlandino,

2003

Pozol Maize


in bananaleaves

Southeastern

Mexico

MoldsYeastsBacteria

Blandino,2003

Bhattejaanr Rice MurchaIndia,

SikkimHansenula anomala,Mucor rouxianus

Rai 2006;Blandino

2003

Ang-kak(anka,

red rice)Rice Monascus spp

China,Southeast

Asia,Syria

Monascus purpureusHan et al.,

2001

Sufu Soybean ChinaActinomucor spp.,Mucor spp.,Rhizopus spp.

Han et al.,2001

Table 6: Traditional drinks/Foods from different regions of the world

(Cont...)

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observed that viable cell counts reached about 7.5 × 1010

cfu/ml. Beta-glucan content in the drink (0.31-0.36%)remained unchanged both throughout fermentation andstorage of the drink. The shelf life of the oat drink wasestimated to 21 days under refrigerated storage.

Fig. 2: An outlined process for the preparationof cereal based synbiotic drinks

A yogurt-like oat based product ‘‘Oat bio Lacto’’containing oat beta-glucan, oat lipid unsaturated fattyacids and living probiotic lactic acid bacteria thatprovided polyfunctional nutrition was developed byBekers et al. (2001). This functional bio-active foodproduct was developed using commercial rolled oatsand fat-free milk as raw materials. Enzymatic hydrolysisof oat mash was achieved using-amylase the substrate

was then cultivated with different lactic acid bacterialstrains viz., Lactobacillus acidophilus, Bifidobacteriumsp. and commercial starter cultures ABT-1. A fat-free milkadditive stabilized the texture of the oat mash and causedan increase in protein content of the final productwhereas improved taste properties were imparted byBifidobacterium sp.

Mårtensson et al. (2001) prepared a fermented, non-dairy product based on oats using a new kind of oatbase, Adavena M40, a concentrated liquid (with a drymatter content of 16 or 18 percent) derived entirely fromoats, with maltose as the main carbohydrate source andan intact -glucan content. It was fermented with twodifferent yoghurt cultures. The oat base was heat treatedfor 5 min at 85OC, prior to inoculation. Addition ofxanthan gum (0.03 percent w v-1) improved the textureand overall appearance of the product. The oat-based,yoghurt-like product showed high acceptability in termsof acidity, texture and overall appearance. Addition offlavours resulted in a higher acceptance of the finalproducts. The -glucan content was still high after thefermentation process.

Santos (2001) developed a probiotic beverage withthe fermented cassava flour using mixed culture ofLactobacillus plantarum, which were amylolytic strainsof Lactobacillus casei Shirota and Lactobacillusacidophilus. The best parameters of the fermentationwere 8% inoculation rate, incubation temperature andperiod as 35OC and 16 h, respectively, and 20% ofcassava flour. At the end of the fermentation, the amountof bacteria was 2.8 × 109 cells/ml of lactic amylolyticbacteria and 2.3 x 109 cells/ml of probiotic bacteria. Thefinal lactic beverage had 36% of guava juice, 10% of sugarand 54% of fermented lactic beverage. The lactic beveragemaintained its microbiological and physico-chemicalquality for 28 days storage period at 4OC.

Togwa sorghum,maize and

millet


Tanzania Lactobacillus brevis, Lactobacillusfermentum, Lactobacillus cellobiosus,Weissella confusa, Pediococcus pentosaceus,Lactobacillus plantarum.YeastsSaccharomyces cerevisiae,Candida tropicalis,Candida pelliculosa.

Mugla et al.,2003

Kvass Ryebarley

malt andsucrose

Baker’s yeastor back-slopping

EasternEurope

Lactobacillus casei,L. mesenteroides.YeastsS. cerevisiae

Nyanzi andJooste, 2012

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Fruit based Synbiotic Drinks

The fruit juices have been suggested as an idealmedium for the functional health ingredients as theyinherently contain beneficial nutrients, they have tasteprofiles that are pleasing to all the age groups, andbecause they are perceived as being healthy andrefreshing (Tuorila and Cardello, 2002). Fruits are thenatural source of sugars, flavours, vitamins, dietaryfibers, minerals, antioxidants, and do not contain anydairy allergens that might prevent usage by certainsegments of the population (Luckow and Delahunty,2004). The incorporation of the fruits in the dairyproducts increases their acceptability and also adds tothe variety. A number of fruits have been incorporated inthe various fermented products and some of the literatureis reviewed here. A general out line of the process for thepreparation fruit based synbiotic is depicted in Figure 3.

A cashew apple juice probiotic drink containingLactobacillus casei was developed by Pereira etal.,(2011). The optimum conditions for probiotic cashewapple juice production were initial pH 6.4, fermentationtemperature of 30OC, inoculum size of 7.48 Log cfu/mland 16 h of fermentation process. It was observed thatthe Lactobacillus casei grew during the refrigeratedstorage also. Viable cell counts were higher than 8.00Log cfu/ml during storage period of 42 days.

Fig. 3: An outlined process for the preparationof fruit based synbiotic drinks

The fermented juice with Lactobacillus casei is agood and healthy alternative functional food containingprobiotics. Cashew apple juice showed to be as efficient

as dairy products for growth of Lactobacillus casei.

Rakin et al. (2007) enriched beetroot and carrotjuices with the brewer’s yeast autolysate before lacticacid fermentation with Lactobacillus acidophilus. Theaddition of the autolysate the increased the number oflactic acid bacteria during the fermentation, reductionof the time of fermentation and enrichment of thevegetable juices with amino acids, vitamins, mineralsand antioxidants. The use of spent brewer’s yeast fromthe brewery was important for the economicoptimization of the fermentation. A mixture of beetrootand carrot juices had the optimum proportions ofpigments, vitamins and minerals (Rakin et al. 2007).

Hardaliye is a lactic acid fermented beverageproduced from the natural fermentation of the red grape,or grape juice with the addition of the crushed mustardseeds and benzoic acid. This beverage is well-knownand found in the Thrace region of Turkey. It has beenproduced and consumed since ancient times. Themustard seed’s eteric oils affect the yeasts and also giveflavor to the final product. Benzoic acid inhibits, ordecreases alcohol production by affecting the growth ofyeast. Once fermented, the hardaliye is stored at atemperature of 4OC and consumed either fresh, or aged.The lactic acid bacteria found in the beverage were;Lactobacillus paracasei subsp. paracasei, Lactobacilluscasei subsp. Pseudoplantarum, Lactobacillus brevis,Lactobacillus pontis, Lactobacillus acetotolerans,Lactobacillus sanfransisco and Lactobacillus vaccinestercus. This characterization allowed the selection ofappropriate strains for the manufacture of hardaliyeusing pasteurized or sterile filtered grape juices (Ariciand Coskun, 2001).

Yousef et al., (2013) studied the effect of fruit pulpon yoghurt quality. that was prepared with different fruitpulps including apple, banana and strawberry andstored up to 10 days. The fruit were added at the rate of7% and 10% (w/w). Significant differences betweenplain yogurt and fruit yogurt in the pH, moisture, ash,protein, carbohydrate content and titratable acidity wasfound. The results showed that acidity increased overthe storage period. After 10 days storage, highest valuesfor water holding capacity (WHC) (90.32%) and lowestvalues for syneresis (12%) were observed in yogurt with10 % banana pups. The yoghurt containing 10%strawberry pup had higher acidity and syneresis thanother fruit yogurts. Sensory evaluation results showedthat there were no significant differences among theyoghurt samples. The yoghurt containing strawberryhad the highest overall acceptability scores as comparedto other fruit yoghurt samples.

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Fruit yoghurt with different level of fruit juice ofdifferent fruits (strawberry, orange and grape) was alsoprepared and studied (Hossain et al. 2012). It wasobserved that the smell, taste, body, consistency, colorand texture of all fruit yoghurts were equally acceptable.Statistical analysis however, showed that yoghurt with10% orange juice was more acceptable than others,comparing all quality characteristics. Overall anincrease in moisture content and acidity of fruit yoghurtswere observed than the plain yoghurt. The fat, protein,carbohydrates and ash content of strawberry and orangefruit yoghurt decreased than normal plain yoghurt. Butthe carbohydrates content of grape yoghurt increasedbecause grape contains more sugar than milk and othertwo fruits. The microbiological quality of the fruityoghurts was also acceptable because of acid content ofthe fruits. In case of strawberry yoghurt, fruit juiceconcentration more than 5% was not suitable for fruityoghurt because it was highly acidic and curd wascracked at refrigerated condition.

Fruit-milk-soya based probiotic drinks

Effect of yoghurt cultures and probiotic cultures onphysico-chemical and sensory properties of mango soyfortified probiotic yoghurt (MSFPY) was studied byShilpi and Kumar (2013). Mango soy fortified probioticyoghurt (MSFPY) was prepared by using blends of 78.3%toned milk, 14.5% soy milk and 7.2% mango pulp. Effectof yoghurt cultures Streptococcus thermophilus (ST),Lactobacillus bulgaricus (LB) and probiotic cultureBifidobacterium bifidus (BB), Lactobacillus acidophilus(LA) on physico-chemical properties and sensoryproperties were studied using different inoculum levelsas per response surface methodology (RSM). Theoptimized concentration of cultures was found to be1.75%, 1.95%, 2.44% and 1.37% for ST, LB, BB and LArespectively which yielded an acceptable quality ofMSFPY having acidity 0.73%, total solids 14.02%,syneresis 14.12% and scored 8.5 on hedonic rating.

Dalev et al. (2006) prepared four fermented probioticbeverages fermented with selected probiotic strains ofBifidobacterium breve, B. infantis, B. animalis/lactis,Lactobacillus plantarum, L. casei and Streptococcusthermophilus were prepared. During the study a mixtureof cheese whey and soy preparation, and one on a soypreparation were used. After fermentation, the beverageswere supplemented with processed fruits, andsubsequently, their sensory properties were evaluatedby Quantitative Descriptive Analysis (QDA). Eighteenattributes for the investigated products, describing odour,appearance, taste, and consistency, were defined. Theresults obtained showed that during fermentation and

subsequent fruit supplementation non-desired attributesof the soy preparation, like beany taste and flavour aswell as aftertaste disappeared, and pleasant fruity,slightly acidic and sweet tastes appeared. All thebeverages were appraised with relatively high overallscore (7.07–7.82 out of 10) over the control non-fermentedsoy preparation (score 1.13 out of 10). The final products,as a new probiotic beverages, were characterized withgood sensory properties, and in addition a high cellnumber of the probiotic bacteria (about 109 cells/mL).

Impact of synbiotic foods on health

The principal aim of adding prebiotics/probioticsor synbiotics to the diet is to beneficially affect theconsumer by improving the intestinal microflora balancethat might lead to improved nutrition and health(Roberfroid, 2004). Studies conducted have proved theefficacy of synbiotic foods over probiotics. The effects ofprobiotics (Bifidobacterium animalis subsp. LactisHN019 and Lactobacillus rhamnosus HN001) andprebiotics (fructo-oligosaccharide (FOS), galacto-oligosaccharide (GOS), and inulin) individually and insynbiotic combinations (B. lactis HN019+FOS, B.lactisHN019+GOS, B. lactis HN019+inulin, L.rhamnosus HN001+FOS, L. rhamnosus HN001+GOS,and L. rhamnosus HN001+inulin) on large bowel healthwere investigated in rats fed with the respective diets for21 days. All experimental treatments led to significantlylower body weight gains and decreased caecal aceticacid concentrations compared to the control diet (no pro,pre and synbiotics). Caecal Bifidobacterium spp. orLachno spiraceae were increased in L. rhamnosusHN001, FOS or inulin treatments. Rats fed L. rhamnosusHN001 had enhanced colonic -defensin 1and (MUC)-4 gene expression. All synbiotic combinations increasedthe mucin (MUC4) gene expression (Paturi et al., 2015).

In another study conducted in 2013, 120 outpatientswith ulcerative colitis were randomly sorted into threegroups of 40 patients each for probiotic, prebiotic, orsynbiotic therapy. The probiotic group ingested one dailycapsule consisting of Bifidobacterium longum 2 × 109

colony forming units and the prebiotic group ingesteddaily 8.0g doses of psyllium. The synbiotic groupunderwent both treatments. All patients completedInflammatory Bowel Disease Questionnaires at the onsetof the trial, at the 2 wkmidpoint, and at the 4 wkend ofthe trial. Individual scores improved as probiotics,emotional function (P = 0.03); prebiotics, bowel function(P = 0.04) and synbiotics, systemic and social functions(P = 0.008 and P = 0.02). The protein decreasedsignificantly only with synbiotic therapy (from 0.59 to

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0.14 mg/dL, P = 0.04). No adverse events were reported.Hence it was concluded that patients with ulcerativecolitis on synbiotic therapy experienced greater qualityof life changes than patients on probiotic or prebiotictreatment (Fujimori et al., 2009). Similar results werereported in another study by using synbiotic drink withprobiotic strain of Bifidobacterium and Fucusevanescens polysaccharides with prebiotic activity andbroad spectrum of the biological action on the patientswith chronic diseases of the gastrointestinal tract andconcominant intestinal dysbacteriosis (Kuznetsova, etal., 2013).

Future Thrust

Although many companies have launched theirprobiotic foods and beverages in the Indian market sincelast few years yet these foods are not very popular amongthe rural people due to lack of knowledge and theirhigher market price. Many traditional foods havepotential to behave as a synbiotic as they are known tocontain both probiotic and prebiotic factors. Theadvantages with the indigenous traditional foods arethat these are well accepted by the people and they canbe stored at room temperature for a longer period of time.However, the poor hygienic conditions at productionlevel leads to the uncertain microflora in the final foodwhich questions the reliability of the final product. Theproduction of such foods using indigenous raw-materialalong with modern technical methods will ensure thereach of these products to the common masses at acheaper rate. Another challenge in this sector is that mostof the probiotic foods in the markets worldwide are milkbased. The milk based probiotic drinks are not suitablefor subjects with lactose intolerance or milk proteinallergies (Prado et al., 2008).

Furthermore, many researchers have found benefitsof synbiotic drinks over the probiotic drinks. Futureresearches must focus on the development of synbioticdrinks with composite substrates. By reviewing thevarious aspects discussed here it is concluded thatsynbiotic foods can offer a cheaper substrate, hugepotential for development of new exotic tastes, cheaperprices and more health benefits as compared to theprobiotic drinks.

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