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Memorias de investigación
Capítulo de libro:
Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food
Año:2019
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Milk represents the archetypal probiotic food, which nature has provided to human beings. With an increase in human life expectancy, and the exponential growth of health-care costs, strategies are being continuously proposed to tackle new challenges through the development of effective, cheap, and accessible remedies such as probiotic and symbiotic foods. Recent studies confirm the beneficial effects of food with added live microbes (probiotics) in the modulation of various physiological functions to prevent chronical diseases. The mechanisms of action are variable, mainly by improving the microintestinal balance of the indigenous microflora and production of metabolic by-products at intestinal level. Alternative carriers of probiotics in beverages are proposed to meet the needs of health-conscious consumers. Nondairy-based probiotic, prebiotic, and symbiotic products are designed to overcome disadvantages of dairy products. Complementary approaches to thrive probiotics are concepts related to prebiotics and symbiotics, as a means to promote the proper environment for the survival and growth of both already established intestinal microbiota and externally administered ones. Special attention is paid on nondigestible food fraction that allows specific changes, both in probiotic composition and/or activity in the gut microbiome. These approaches are mainly targeted on promoting selectively the growth and/or activity of one or a limited number of beneficial bacteria in the colon. Biological roles of components of functional beverages relied on the metabolites generated by the interaction between phytochemicals and gut microbiota via esterase, glucosidase, demethylation, dihydroxylation, and decarboxylation activities thus exerting their noteworthy healthy effect through different mechanisms. Symbiotic functional beverages include those with combined probiotic and prebiotic food matrices that can act synergistically to modulate the intestinal microbiota positively.
Internacional
Si
DOI
10.1016/B978-0-12-815504-2.00014-1
Edición del Libro
1
Editorial del Libro
Woodhead Publishing Limited / Elsevier
ISBN
9780128155042
Serie
Volume 9: The Science of Beverages
Título del Libro
Milk-Based Beverages
Desde página
473
Hasta página
520
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Felipe Palomero Rodriguez (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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