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Singapore Journal of Chemical Biology
  Year: 2017 | Volume: 6 | Issue: 1 | Page No.: 1-16
DOI: 10.3923/sjchbio.2017.1.16
 
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Investigation of the Potential Benefits and Risks of Probiotics and Prebiotics and their Synergy in Fermented Foods
Alemayehu Getahun, Anteneh Tesfaye and Diriba Muleta

Abstract:
Fermented foods are consumed throughout the world and produced as a means of preserving perishable products when other options of refrigeration/pasteurization were unavailable. The microorganisms that carry out the fermentation process can improve the nutritional quality of food by increasing the amount and availability of in nutrients. Moreover, microorganisms themselves contain cellular enzymes and biologically active components. Fermented foods are considered as functional foods thought to provide benefits beyond basic nutrition and may play a role in minimizing the risk of certain diseases. Prebiotics (substances that induce the growth or activity of microorganisms) and probiotics (microorganisms that are believed to provide health benefits when consumed) are proven to promote gastrointestinal health and immune function. Probiotics, prebiotics and synbiotics are functional components able to exert positive effects on human health. This is achieved by different mechanisms of actions to remediate the health problems of the host such as allergy reduction, immunity production, cholesterol level reduction and help to reducing cancer. However, there is a little and mildcomplications encountered from these products when they are consumed without the recommended dosage. The dynamic relationship between the gut microbiota, substrate utilized and the host has been described as a symbiosis. Therefore, proper utilization of fermented products, prebiotics and probiotics are suggested to improve the healthinessand the cost dispense through biological medication.
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How to cite this article:

Alemayehu Getahun, Anteneh Tesfaye and Diriba Muleta, 2017. Investigation of the Potential Benefits and Risks of Probiotics and Prebiotics and their Synergy in Fermented Foods. Singapore Journal of Chemical Biology, 6: 1-16.

DOI: 10.3923/sjchbio.2017.1.16

URL: https://scialert.net/abstract/?doi=sjchbio.2017.1.16

 
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