다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
한국식품영양학회지 = The Korean journal of food and nutrition, v.31 no.3, 2018년, pp.319 - 327
윤진아 (KC대학교 식품영양학과) , 신경옥 (삼육대학교 식품영양학과)
AI-Helper
This paper defines the common features of synbiotics based on the definition of probiotics and prebiotics, and reviews the effectiveness of synbiotic food. The concept of synbiotics is defined as 'a mixture of prebiotics and probiotics that have a beneficial effect on the host, as a dietary suppleme...
| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 프로바이오틱스의 정의는 무엇인가? | Petuely F(1958)가 ‘bifidogenic factor’에 대해 발표한 이래 관련 연구가 계속되어 프로바이오틱스(probiotics)와 프리바이오틱스(prebiotics), 그리고 신바이오틱스(synbiotics)에 대한 개념이 대두되었다. 프로바이오틱스는 Lilly & Stillwell(1965)에 의해 ‘미생물에 의해 생성되어 성장을 촉진시키는 인자’로 처음 정의되었으며, FAO(2006)와 WHO(2002)에서는 ‘충분한 양을 섭취하였을 때, 숙주에게 유익을 주는 살아있는 유기체’로 정의하였다. 최근에는 살아있는 상태뿐 아니라, ‘건조세포나 발효산물의 형태로 섭취하여 숙주의 장내균총을 개선하여 좋은 영향을 주는 단일 또는 복합형태의 생균제(Wasilewski 등 2015)’로 범위를 확장하려는 시도가 있다. | |
| 신바이오틱스의 섭취로 인한 효과는 어떠한가? | Fisberg 등(2002)은 취학 전의 아이들을 대상으로 비피도박테리아, 락토바실러스, 프락토올리고당이 포함된 신바이오틱스를 섭취시킨 결과, 대조구에 비해 변비와 병으로 인한 결석일이 유의적으로 감소하였다고 보고하였다. 또한 비피도박테리아가 함유된 요거트를 섭취시킨 결과, 항생제 연관 설사(Antibiotic-Associated Diarrhoea: AAD)에 대해서도 효과를 보였으며, 변비도 개선되었다(O’Bryan 등 2013). 장과 관련된 또 다른 질환으로 과민성장증후군(Irritable Bowel Syndrome: IBS)과 염증성 장 질환(Inflammatory Bowel Disease:IBD)을 들 수 있는데, IBD 환자의 장내 미생물은 건강한 사람의 균총과 다르며(Guarner F 2008), IBD에 대한 신바이오틱스의 효과는 아직 명확하게 밝혀지지는 않았으나, 몇몇 연구는 신바이오틱스가 IBD에 유효할 가능성을 제시하였다. | |
| 프로바이오틱스와 프리바이오틱스를 함께 섭취하면 어떻게 되는가? | 더불어 신바이오틱스는 Gibson &Roberfroid(1995)가 ‘위장관내에 살아있는 미생물을 이식하고, 존속을 개선하는 식이 보충제로서 숙주에게 유익한 영향을 주는 프리바이오틱스와 프로바이오틱스의 혼합물’이라고 정의하였다. Pandey 등(2015)과 Wasilewski 등(2015)도 이와 유사한 정의를 내렸으며, 프로바이오틱스와 프리바이오틱스를 함께 급여함으로써 각각이 갖는 생리활성이 동시에 나타나게 되어 두 요인의 상승효과(synergy)가 발생한다는 장점이 있다(Kim YH 2016). 이러한 새로운 개념은 기존의 자료들을 새롭게 바라볼 수 있게 해 주기도 하지만, 잘 모르는 사람들, 특히 소비자들 입장에서는 혼동이 올 수 있는 것 또한 사실이다. |
Alm L, Ryd-Kjellen E, Setterberg G, Blimquist L. 1993. Effect of new fermented milk product, cultura, on constipation in geriatric patients. 1st Lactic Acid Bacteria Norfolk Computer Conf Norfolk
Asahara T, Kensuke S, Nomoto K, Hamabata T, Ozawa A, Takeda Y. 2004. Probiotic bifidobactera protect mice from lethal infection with shiga toxin-producing Escherichia coli O157:H7. Infect Immun 72:2240-2247
Beddows CG. 1997. Fermented Fish and Fish Products, in Microbiology of Fermented Food. pp.416-440. Springers
Bengmark S. 2001. Use of prebiotics, probiotics and synbiotics in clinical immunonutrition. Proc Intl Sym Food Nutr Health for 21st Century Seoul pp.187-213
Bettler J, Miychel DK, Kullen MJ. 2006. Administration of Bifidobacterium lactis with fructo-oligosaccharide to toddlers is safe and results in transient colonization. Int J Probiotics Prebiotics 1:193-202
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. 2007. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chem 104:1605-1610
Cardarelli HR, Buriti FCA, Castro IA, Saad SMI. 2008. Inulin and oligofructose improve sensory quality and increase the probiotc viable count in potentaially synbiotic petit-suisse cheese. LWT-Food Sci Technol 41:1037-1046
Chandan RC, Shah NP. 2007. Functional foods based on dairy ingredients. In Handbook of Food Products Manufacturing-Principles, Bakery, Beverage, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. pp.971-987. John Wiley & Sons
Chang JH, Shim YY, Cha SK, Chee KM. 2010. Probiotic characteristics of lactic acid bacteria isolated from kimchi. J Appl Microbiol 109:220-230
Chang JY, Chang HC. 2010. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strains, Leuconostoc citreum GJ7 as a starter. J Food Sci 75:M103-M110
Chen C, Rui X, Lu Z, Li W, Dong M. 2014. Enhanced shelf-life of tofu by using bacteriocinogenic Weissella hellenica D1501 as bioprotective cultures. Food Control 46:203-209
Cho SY, Joo DS, Park Sh, Kang HJ, Jeon JK. 2000. Changes of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. Korean J Fish Aquat Sci 33:51-54
Chouraqui JM, Grathwall D, Labaune JM, Hascoet JM, Montgolfer I, de Leclaire M, Giarre M, Steenhout P. 2008. Assessment of the safety, tolerance, and protective effect against diarrhoea of infant formulas containing mixtures of probiotics or probiotics and prebiotics in a randoized controlled trial. Am J Clin Nutr 87:1365-1373
Commane DM, Shortt CT, Silvi S, Cresci A, Hughes RM, Rowland IR. 2010. Effects of fermentation products of pro-and prebiotics on trans-epithelial electrical resistance in an in vitro model of the colon. Nutr Cancer 51:102-109
Crittenden RG. 1999. Prebiotics, in Probiotics: A Critical Review. pp.141-156. Horizon Scientific Press
Cui M, Kim HY, Lee KH, Jeong JK, Hwang JH, Yeo KY, Ryu BH, Choi JH, Park KY. 2015. Antiobesity effects of kimchi in diet-induced obese mice. J Ethnic Foods 2:137-144
de Cruz AG, Walter EHM, Cadena RS, Faria JAF, Bolini HMA, Franttini Fileti AM. 2009. Monitoring the authenticity of low-fat yogurts by an artificial neural network. J Dairy Sci 92:4797-4804
Dekker K. 2008. The science behind the success of probiotics and prebiotics. Food Products Design 18:76-85
Duarte J, Vinderola G, Ritz B, Perdigon G, Matar C. 2006. Immunomodulating capacity of commercial fish protein hydrolysate for diet supplementation. Immunol 211:341-350
Fisberg M, Maulen-Radovan IE, Torno R, Crasscoco MT, Giner CP, Martin FA, Belinchon P, Cosat CM, Perez MP, Caro JG, Garibay EMV, Aranda JAG, Po IMA, Silva Guerra AJM, Martinez SV, McCue M, Alarcon P, Corner GM. 2002. Effect of oral nutrition supplementation with or without synbiotics on sickness and catch-up growth in preschool children. Int Pediatr 17:216-222
Food and Agriculture Organization. 2006. Probiotics in Food: Health and Nutritional Properties and Guidelines for Evaluation. p.85
Forchielli ML, Walker WA. 2005. The role of gut associated lymphoid tissue and mucosal defence. Brit J Nutr 93: S41-S48
Ford AC, Quigley EM, Lacy BE, Lembo AJ, Saito YA, Schiller LR, Soffer EE, Spiegel BM, Moayyedi P. 2014. Efficacy of prebiotics, probiotics, and synbiotics in irritable bowel syndrome and chronic idiopathic constipation: Systematic review and meta-analysis. Am J Gastroenterol 109:1547-1561
Furrie E, Macfarlane S, Kennedy A, Cummings JH, Walsh SV, O'Neil DA, Macfarlane GT. 2005. Synbiotic therapy (Bifidobacterium longum/Synergy 1) initiates resolution of inflammation in patients with active ulcerative colitis: A randomised controlled pilot trial. Gut 54:242-249
Gibson GR, Roberfroid MB. 1995. Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. J Nutr 125:1401-1412
Gill HS, Cross M. 2002. Probiotics and immune function. In Nutrition and Immune Function. pp.251-272. CABI Publishng
Gomes A, Rodriguez D, Freitas AC, Rocha Santos T, Goodfel- low B. 2009. Synbiotic cheese: Effect of prebiotic compounds on survival of probiotic strains throughout ripening time. New Biotechnol 25:S94
Guarner F. 2008. Prebiotics in inflammatory bowel disease, in Handbook of Prebiotics. pp.375-392. CRC Press
Hatakka K, Ahola AJ, Yli-Knuuttila H, Richardson M, Poussa T, Meurman JH, Korpela R. 2007. Probiotics reduce the prevalence of oral Candida in the delderly. A randomized controlled trial. J Dent Res 86:125-130
Hekmat S, Reid G. 2006. Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutr Res 26:163-166
Hutkins RW, Krumbeck JA, Bindels LB, Cani PD, Fahey Jr G, Goh YJ, Hamaker B, Martens EC, Mills DA, Rastal RA, Vaughan E, Sanders ME. 2016. Prebiotics: Why definition matter. Curr Opin Biotechnol 37:1-7
Isolauri E, Arvola T, Sutas Y, Moilanen E, Salminen S. 2000. Probiotics in the management of atopic eczema. Clin Exp Allergy 30:1604-1610
Itou K, Nagahashi R, Saitou M, Akahane Y. 2007. Antihypertensive effect of narezushi, a fermented mackerel product, on spontaneously hypertensive rats. Fish Sci 73:1344-1352
Kanamori Y, Sugiyama M, Komura M, Nakahara S, Sato K, Iwanka T, Yuki N, Morotomi M, Takahashi T, Tanaka R. 2006. Synbiotic therapy: An important supportive therapy for pediatric patients with severe respiratory diseases. Intl J Probioti Prebiot 1:161-168
Karimi R, Azziz MH, Ghasemlou M, Vaziri M. 2015. Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydrate Polymers 119:85-100
Kim BK. 2009. Antiaging effects and anticancer mechanisms of kimchi during fermentation. Ph.D. Thesis, Pusan Natl Univ. Korea
Kim DC, Chae HJ, In MJ. 2004. Existence of stable fibrin-clotting inhibitor in salt-fermented anchovy sauce. J Food Compos Anal 17:113-118
Kim EK, An SY, Lee MS, Kim TH, Lee HK, Hwang WS, Choe SJ, Kim TY, Han SJ, Kim HJ, Kim DJ, Lee KW, 2011. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr Res 31:436-443
Kim SY, Shin S, Koo HC, Youn JH, Paik HD, Park YH. 2010. In vitro antimicrobial effect and in vivo preventive and therapeutic effects of partially purified lantibiotic lacticin NK34 against infection by Staphylococcus species isolated from bovine mastitis. J Dairy Sci 93:3610-3615
Kim YH. 2016. Probiotics, prebiotics, synbiotics and human health. BT News 23:17-22
Klaenhammer TR. 2007. Probiotics and prebiotics. In Food Microbiology-Fundamental and Frontiers. 3rd ed. pp.891-910. ASM Press
Kleekayai T, Saetae D, Wattanachaiyingyong O, Tachibana S, Yasuda M, Suntornsuk W. 2015. Characterization and in vitro biological activities of Thai traditional fermented shrimp pastes. J Food Sci Technol 52:1839-1848
Lee DY, Kim SJ, Cho JH, Kim JH. 2008a. Microbial population dynamics and temperature changes during fermentation of kimjang kimchi. J Microbiol 46:590-593
Lee MK, Lee JK, Son JA, Kang MH, Koo KH, Suh JW. 2008b. S-adenosyl-L-methionine (SAM) production by lactic acid bacteria strains isolated from different fermented kimchi product. Food Sci Biotechnol 17:857-860
Lee YG, Lee KW, Kim JY, Kim KH, Lee HJ. 2004. Induction of apoptosis in a human lymphoma cell line by hydrophobic peptide fraction separated from anchovy sauce. BioFactors 21:63-67
Lilly DM, Stillwell RH. 1965. Probiotics: Growth-promoting factors produced by microorganisms. Science 147:747-748
Lopetcharat K, Choi YJ, Park JW, Daeschel MA. 2001. Fish sauce products and manufacturing: A review. Food Rev Int 17:65-88
Martinez-Alvarez O, Lopez-Caballero ME, Gomez-Guillen MC, Montero P. 2016. Fermented seafood products and health. In Fermented Foods in Health and Disease Prevention. pp.177-202. Acadmic Press
Moon YJ, Soh JR, Yu JJ, Sohn HS, Cha YS, Oh SH. 2012. Intracellular lipid accumulation inhibitory effect of Weissella koreensis OK1-6 isolated from kimchi on differentiating adipocyte. J Appl Microbiol 113:652-658
Murofushi M, Shiomi M, Aibara K. 1983. Effect of orally administered polysaccharide from kefir grain on delayed-type hypersensitivity and tumor growth in mice. Jpn J Med Sci Biol 36:49-53
Nadal ES. 2008. Application of prebiotics and probiotics in meat products. In Technological Strategies for Functional Meat Products Development. pp.117-137. Transworld Research Network
O'Bryan CA, Pak D, Crandall PG, Lee SO, Ricke SC. 2013. The role of prebiotics and probiotics in human health. J Probiotics Health 1:108
Oh SR, Zhang CY, Kim TL, Hong SJ, Ju IS, Lee SH, Kim SH, Cho JI, Ha SD. 2014. Iactivation of Anisakis larvae in salt-fermented squid and pollock tripe by freezing, salting, and combined treatment with chlorine and ultrasound. Food Contl 40:46-49
Oliveira RPS, Casazza AA, Aliakbarian B, Perego P, Converti A, Oliveira MN. 2013. Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk. Braz J Microbiol 44:431-434
O'May GA, Reynolds N, Macfarlane GT. 2005. Effect of pH on an in vitro model of gastric microbiota in enteral nutrition patients. Appl Environ Microbiol 71:4777-4783
Ouwehand AC, Kirjavainen PV, Shortt C, Salminen S. 1999. Probiotics: Mechanisms and established effects. Intl Dairy J 9:43-52
Pandey KR, Naik SR, Vakil BV. 2015. Probiotics, prebiotics and synbiotics-a review. J Food Sci Technol 52:7577-7587
Park KY, Ha JO, Rhee SH. 1996. A study on the contents of dietary fibers and crude fiber in kimchi ingredients and kimchi. J Korean Soc Food Nutr 25:69-75
Park KY, Kim HY, Jeong JK. 2016. Kimchi and its health benefits. In Fermented Food in Health and Disease Prevention. pp.477-502. Academic Press
Park KY, Rhee SH. 2005. Functional foods from fermented vedetable products: Kimchi (Korean fermented vegetables) and functionality. In Asian Functional Foods. pp.341-380. CRC Press
Petuely F. 1958. Der Bifidofaktor. Deutsch Med Wochenschr 82:1957-1960
Plessas S, Bosnea L, Alexopouos A, Bezirtzoglou E. 2012. Potential effects of probiotics in cheese and yogurt production: A review. Eng Lif Sci 12:433-440
Pyo YH, Oh HJ. 2011. Ubiquinone contents in Korean feremented foods and average daily intakes. J Food Compos Anal 24:1123-1129
Rodrigues D, Rocha-Santosa TAP, Gomes AM, Goodfellow BJ, Freitasa AC. 2015. Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chemistry 131:1414-1421
Roller M, Clune Y, Collins K, Rechkemmer G, Watzl B. 2007. Consumption of prebiotic inulin enriched with oligofructose in combination with the probiotics Lactobacilllus rhamnosus and Bifidobacterium lactis has minor effects on selected immune parameters in polypectomised and colon cancer. Br J Nutr 97:676-684
Segawa S, Hayashi A, Nakakita Y, Kaneda H, Watari J, Yasui H. 2008. Oral administration of heat-killed Lactobacillus brevis SBC8803 ameliorate the development of dermatitis and inhibits immunoglobulin E production in atopic dermatitis model NC/Nga mice. Biol Pharm Bull 31:884-889
Shah NP, da Cruz AGD, Faria JAF. 2010. Probiotics and Prebiotic Foods: Technology, Stability and Benefits to Human health. Nova Science Publishers, Inc
Shin KS, Chae OW, Park IC, Hong SK, Choe TB. 1998. Antitumor effects of mice fed with cell lysate of Lactobacillus plantarum isolated from kimchi. Korean J Biotechol Bioeng 13:357-363
Silva AM, Barbosa FHF, Duarte R, Vieira LQ, Arantes RME, Niocli JR. 2003. Effect of Bifidobacterium longum ingestion on experimental salmonellosis in mice. J Appl Microbiol 97:29-37
Terada A, Hara H, Katapka M, Mitsuoka T. 1992. Effect of lactulose on the composition and metabolic activity of the human faecal flora. Micobial Ecol Health Dis 5:43-50
Thapa N, Pal J, Tamang JP. 2004. Microbial diversity in ngari, hentak, and tungkap, fermented fish products of North-East India. World J Microbiol Biotechnol 20:599-607
Tuohy KM, Probert HM, Smejkal CW, Gibson GR. 2003. Using probiotics and prebiotics to improve gut health. Drug Discovery Today 8:692-700
Van Loo J, Clune Y, Bennett M, Collins JK. 2005. The SYNCAN project: Goals, set-up, first results and settings of the human inervention study. Br J Nutr 93:S91-S98
Wasilewski A, Zieli？ska M, Storr M, Fichna J. 2015. Bebeficiall effects of probiotics, prebiotics, synbiotics, and phycho- biotics in inflammatory bowel disease. Inflamm Bowel Dis 21:1674-1682
Whelan K, Quigley EMM. 2013. Probiotics in the management of irritable bowel syndrome and inflammatory bowel disease. Curr Opin Gastroenterol 29:184-189
World Health Organization [WHO]. 2002. Diet, Nutrition, and the Prevention of Chronic Diseases. WHO Technical Report Series No 797
Won TJ, Kim B, Lim YT, Song DS, Park SY, Park ES, Lee DI, Hwang KW. 2011. Oral administration of Lactobacillus strains from kimchi inhibits atopic dermatitis in NC/Nga mice. J Appl Microbiol 110:1195-1202
Wong AHK, Mine Y. 2004. Novel fibrinolytic enzyme in fermented shrimp paste, a traditional Asian fermented seasoning. J Agric Food Chem 52:980-986
Wong CGT, Bottiglieri T, Snead OC. 2003. GABA, ${\gamma}$ -hydroxybutyric acid, and neurological disease. Ann Neurol 54: S3-S12
Yoon JY, Jung KO, Kim SH, Park KY. 2004. Antiobesity effect of baek-kimchi (whitish baechu kimchi) in rats fed high diet. J Food Sci Nutr 9:259-264
Yoon JA, Shin KO. 2017b. Studies on the function of lactic acid bacteria and related yeasts in probiotics: A review. Korean J Food Nutr 30:395-404
Zhao JR, Cheng SM, Hong WD, Wang RL, Li CH. 2014. Isolation, identification, and fermentation properties of lactic acid bacteria from air dried and fermented Megalobrama amblycephala. Modern Food Sci Technol 30:100-105
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.