Reference: Kieran M et.al. (Using probiotic and prebiotics to improve gut health)

Food is the most crucial factor in maintaining good health or lowering the risk of disease. The gut microbiome is essential to our health since it aids digestion and benefits the immune system. Weight gain, excessive blood sugar, high cholesterol, and other illnesses may be caused by an imbalance of healthy and unhealthy microorganisms in the intestines.

In our body, probiotics and prebiotics have very distinct functions. While probiotics are the beneficial bacteria that our body needs, prebiotics are the bacteria's nourishment. These two together make up the gut microbiota or flora. 

Probiotics

Probiotics are live microorganisms that, when taken to the body, are supposed to provide health advantages. They are in yogurt and other fermented foods, as well as dietary supplements.

Lactobacillus and Bifidobacterium and yeasts (Saccharomyces boulardii) are found in probiotics and have a wide range of effects.

Sources of Probiotics: Yogurt, Cheese, Fermented milk, Kefir, Miso, Tempeh, Sauerkraut, Kimchi, pickle

Properties

• Safe to the host
• Ability to colonize on the gastrointestinal tract  
• Should not produce any toxic effect
• Must be resistant to Hydrochloric acid, bile and pancreatic juice
• Should be Anti-carcinogenic
• Should retain viability during storage
• Should stimulate the immune system of the body

Benefits

• Assist our body in digesting food
• Stop harmful bacteria from taking over and making us sick
• Produce vitamins
• Support the cells that line our gut to prevent microorganisms from entering our bloodstream that may have been absorbed (via food or drinks).
• Medication breakdown and absorption

Prebiotics

Prebiotics are supplements that contain a non-digestible food ingredient that stimulate favorable growth of indigenous probiotic.   

The most prevalent prebiotics are fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), and trans-galacto-oligosaccharides (TOS). 

Short-chain fatty acids, such as lactic acid, butyric acid, and propionic acid, are produced when the gut bacteria ferment prebiotics.

Prebiotic foods have also been demonstrated to help with metabolic health and even illness prevention. Because the fiber level of these foods can change while cooking, it is best to eat them raw rather than cooked to get the most health advantages.

Sources: Chicory root, Dandelion greens, Jerusalem artichoke, Garlic, Onions, Leeks Asparagus, Bananas, Barley, Oats, Apples, Konjac root, Cocoa, Flax seeds, etc.

Properties

• Limited hydrolysis and absorption in the upper gastro-intestinal-tract
• Selective growth stimulation of beneficial bacteria in the colon
• Immune stimulation
• Stimulation of beneficial flora that promotes colonization resistance

Benefits

• Reduce the inflammation and symptoms of inflammatory bowel illness
• Exert preventive effects against colon cancer
• Improve mineral bioavailability and absorption, including calcium, magnesium, and perhaps iron
• Reduce our risk of cardiovascular illness

Synbiotic is the Mixture of Probiotics and Prebiotics that beneficially affects the host by improving the survival and activity of beneficial microorganisms in the gut.

A healthy gut is essential to our overall health and well-being. To do so, eat a well-balanced diet rich in prebiotic and probiotic foods.

Bhagyashree Hatti
M. Tech (Food Technology)
Quality Assurance and R&D