THE EFFECT OF PRO-AND PREBIOTICS ON THE RHEOLOGICAL PROPERTIES OF THE MODEL OF STRUCTURED DISPERSE SYSTEMS
Natalia Aleksandrovna Tarasenko and Irina Borisovna Krasina
DOI : 10.3844/ajbbsp.2014.99.104
American Journal of Biochemistry and Biotechnology
Volume 10, Issue 2
The aim of this work is to carry out comprehensive studies that would allow to justify theoretically and experimentally use of probiotic poly-specific concentrates Bifilact A and Bifilact D and bifidogenic fiber intake BeneoTMSynergy1 as high-performance synbiotic supplements. The selection of bifidogenic fibers for administration into uniform synbiotic systems is substantiated. Indicators of synbiotic systems consisting of Bifilact A or Bifilact D probiotics and BeneoTMSynergy1 prebiotic are studied; at the same time the number of living cells of microorganisms in the system and the antagonistic activity of synbiotic systems was determined. The reasonability and efficacy of BeneoTMSynergy1 fiber intake as a functional ingredient with bifidogenic properties was determined. The effect of the BeneoTMSynergy1 prebiotic on the growth rate of lactobacilli and bifidobacteria is studied, which are the part of combined bacterial concentrates Bifilact A and Bifilact D. It was revealed that in synbiotic systems, fiber intake BeneoTMSynergy1 stimulates the growth of probiotics and also enhances the antagonistic activity of bacterial concentrates Bifilact A and D that confirms the reasonability of creating a synbiotic system, representing a combination of probiotics Bifilact A or Bifilact D and prebiotic bifidogenic fiber intake BeneoTMSynergy1. Conducted studies have shown the reasonaibility of creating a synbiotic system representing a combination of probiotics Bifilact A and Bifilact D and prebiotic bifidogenic fiber intake BeneoTMSynergy1, providing synergistic effects on physiological functions in the human body. Performed analysis of functional and technological properties of pro-and prebiotics made it possible to determine main areas of their application in creating functional food systems with predetermined target properties and structure.
© 2014 Natalia Aleksandrovna Tarasenko and Irina Borisovna Krasina. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.