摘要
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.
摘要译文
发酵食品在世界各地都被食用，并在不可用的制冷/巴氏杀菌选择时生产作为保存易腐产品的一种手段。进行发酵过程的微生物可以通过增加营养物质的量和可用性来改善食物的营养质量。此外，微生物本身包含细胞酶和生物活性成分。发酵食品被认为是功能性食品，这些食品被认为可以提供基本营养以外的好处，并可能在最大程度地降低某些疾病的风险中发挥作用。益生元（诱导微生物的生长或活性的物质）和益生菌（被认为在食用时可提供健康益处的微生物）被证明可以促进胃肠道健康和免疫功能。益生菌，益生元和合成药是能够对人类健康产生积极影响的功能成分。这是通过不同的动作机制来解决宿主的健康问题的不同机制，例如降低过敏，免疫产生，胆固醇水平降低并有助于减少癌症。但是，当这些产品被食用而没有建议的剂量时，它们会遇到一些轻度复杂的复杂性。肠道菌群，利用底物和宿主之间的动态关系已被描述为共生。因此，建议适当利用发酵产品，益生元和益生菌来改善健康状况，并通过生物药物分配成本。
Alemayehu Getahun;Anteneh Tesfaye;Diriba Muleta. Investigation of the Potential Benefits and Risks of Probiotics and Prebiotics and their Synergy in Fermented Foods[J]. Singapore Journal of Chemical Biology, 2017,6: 1-16