Med. praxi. 2011;8(1):10-15

The use of probiotics, prebiotics and synbiotics

prof.Ing.Vojtěch Rada, CSc.

Katedra mikrobiologie, výživy a dietetiky,

Fakulta agrobiologie potravinových a přírodních zdrojů, Česká zemědělská univerzita v Praze

Probiotics are defined as “live microorganisms, which when administered in adequate amounts confer a health benefit on the host”.

Probiotics strains are usually bacterial species normally commensal in the human intestinal tract. Genera Lactobacillus and Bifidobacterium

are most frequently used probiotic bacteria. Beneficial effects of probiotics on human health include alleviation of allergies, immunomodulation,

prevention of colon carcinoma, alleviation of constipation and the prevention and supportive therapy of inflammatory

bowel diseases and diarrhoea. Prebiotics are non-digestible carbohydrate foods or food ingredients that selectively stimulate the growth

and/or activity of one or more of limited number of bacteria in the colon that have the potential to improve health. Inulin, oligofructose,

galactooligosaccharides and lactulose fulfil all the criteria for prebiotic classification. The current most popular target for prebiotic use

are bifidobacteria. Synbiotics are a combination of probiotics and prebiotics. The example of synbiotic food is fermented milk products

(yoghurt) containing bifidobacteria and supplemented with oligofructose.

Keywords: probiotics, prebiotics, synbiotics, lactobacilli, bifidobacteria

Published: January 28, 2011  Show citation