Możliwości zastosowania probiotyków, prebiotyków, synbiotyków i postbiotyków w mleczarstwie

• Autorzy: Ziarno Małgorzata , Zaręba Dorota

Identyfikatory

DOI

10.15199/65.2023.10.3

Warianty tytułu

EN

Possibilities of using probiotics, prebiotics, synbiotics and postbiotics in dairy industry

• Języki publikacji: PL

Abstrakty

PL

Mikroflora jelitowa to skomplikowany ekosystem mikroorganizmów w ludzkim ciele, istotny dla zdrowia całego organizmu człowieka, dlatego jej wspieranie jest kluczowe. W ostatnich dziesięcioleciach wymyślono wiele terminów opisujących substancje determinujące skład i funkcje mikroflory jelitowej jak probiotyki, prebiotyki, synbiotyki i postbiotyki. Przez ostatnie 10 lat Międzynarodowe Naukowe Stowarzyszenie ds. Probiotyków i Prebiotyków (ISAPP) opracowało definicje tych terminów. Ich znajomość definicji, a także umiejętność ich praktycznego wykorzystania może zapewnić szereg korzyści dla przemysłu mleczarskiego. Okazuje się, że wiele znanych substancji, w tym naturalnych składników surowców żywnościowych, metabolitów nieszkodliwych mikroorganizmów lub produktów ich aktywności enzymatycznej, wykazuje efekt zdrowotny u człowieka, a ich umiejętne użycie w produktach mlecznych może być kluczem do nowego kierunku badań nad żywnością funkcjonalną i jej promocji wśród konsumentów.

EN

The intestinal flora is a complex ecosystem of microorganisms in the human body, which is important for the health of the entire human body and is therefore of vital importance. In recent decades, many terms have been coined to describe substances that determine the composition and function of the intestinal flora, including probiotics, prebiotics, synbiotics, and postbiotics. Over the last 10 years, the International Scientific Association for Probiotics and Prebiotics (ISAPP) has developed definitions of these terms. Knowledge of these definitions and the ability to apply them in practice can bring numerous benefits to the dairy industry. It turns out that many well-known substances, including natural ingredients of food raw materials, metabolites of harmless microorganisms, or products of their enzymatic activity, have a health effect on humans, and their skillful use in dairy products could be the key to a new direction of research on functional foods and their promotion to consumers.

Słowa kluczowe

PL

biotyk; produkcja mleczarska; żywność funkcjonalna; przegląd systematyczny

EN

biotic; dairy production; functional food; systematic review

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2023
• Tom: T. 77, nr 10
• Strony: 14--20
• Opis fizyczny: Bibliogr. 74 poz.

Twórcy

autor

Ziarno Małgorzata

• Instytut Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

• https://orcid.org/0000-0001-7445-6375

autor

Zaręba Dorota

• Zespół Szkół Gastronomicznych im. prof. Eugeniusza Pijanowskiego w Warszawie

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2024).