A review of the probiotics, prebiotics and antioxidants

• Abstract
• Probiotics
• Prebiotics
• Antioxidants
• References
• Figure

 

An YH, Friedman RJ (1997) Laboratory methods for studies of bacterial adhesion. J Microbiol Methods 30: 141–152.

 

Berner LA, O’Donnell JA (1998) Functional foods and health claims legislation: applications to dairy foods. Int Dairy J 8: 355–362.

 

Cri�enden RG, Playne MJ (1996) Production, properties and applications of food-grade oligosaccharides. Trends Food Sci Technol 7: 353–360.

 

Desmond C, Santon C, Fitzgerald GF, Collins K, Ross RP (2001) Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying. Dairy J 11: 801–808.

 

Dimer C, Gibson GR (1998) An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int Dairy J 8: 473–479.

 

Diplock AT, Agge� PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB (1999) Scientific concepts of functional foods in Europe: consensus document. Brit J Nutr 81: 11–27.

 

Einspahr JG, Alberts DS, Gapstur SM (1997) Surrogate endpoint biomarkers as measure of colon risk and their use in cancer chemoprevention trials. Cancer Epidemiol Biomarkers Prev 6: 37–48.

 

FAO/WHO (2001) Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Cordoba, Argentina, 1–4 October 2001. http://ttp.fao. org/es/esn/food/probio_report_en.pdf .

 

FAO/WHO (2002) Guidelines for the evaluation of probiotics in food. London, Ontario, Canada, April 30 and May 1, 2002. http://ttp.fao.org/es/esn/food/wgreport2.pdf).

 

Ferguson LR (2001) Role of plant polyphenols in genomic stability. Mutat Res 475: 89–111. Ferrari CKB, Torres EAFS (2003) Biochemical pharmacology of functional foods and preventing of chronic diseases of aging. Biomed Pharmacother 57: 251–260.

 

Fuller R (1991) Probiotics in human medicine. Gut 32: 439–442.

 

Gey KF (1995) Ten-years retrospective on the antioxidant hypothesis of arteriosclerosis: threshold plasma levels of antioxidant micronutrients related to minimum cardiovascular risk. J Nutr Bio�em 6: 206–236.

 

Grajek W, Olejnik A (2004) Epithelial cell cultures in vitro as a model to study functional properties of food. Pol J Food Nutr Sci 13/54, SI 1: 5–24.

 

Griffith HR, Moller L, Bartosz G, Bast A, Bertoni-Freddari C, Collins A, Cooke M, Coolen S, Haenen G, Hoberg AM, Lo� S, Lunec J, Oliński R, Parry J, Pompella A, Poulsen H, Verhagen H, Astley SB (2002) Biomarkers.Mol Aspects Med 23: 101–208.

 

Gulewicz P, Ciesiołka D, Frias J, Vidal-Valverde C, Frejnagel S, Trojanowska K, Gulewicz K (2003) Simple method of isolation and purification of α-galactosides from legumes. J Agric Food Chem 48: 3120–3123.

 

Holzapfel WH, Schillinger U (2002) Introduction to preand probiotics. Food Res Int 35: 109–116.

 

King A, Young G (1999) Characteristics and occurrance of phenolic phytochemicals. J Am Diet Assoc 99: 213–219.

 

Knorr D (1998) Technology aspects related to microorganisms in functional foods. Trends Food Sci Technol 9: 295–306.

 

Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert K, Griel AE, Etherton TD (2002) Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am J Med 113 (Suppl 9B): 71S–88S.

 

Lewandowska M, Olejnik AM, Neumann M, Krępulec A, Piotrowska J, Teresiak A, Grajek W (2005) Comparative in vitro study on the adhesion of probiotic and pathogenic bacteria to different human intestinal cell lines. Biotechnologia 2: 215–233.

 

Manning TS, Gibson GR (2004) Prebiotics. Best Pract Res Clin Gastroenterol 18: 287–298.

 

MacPhee DG (1998) Time-dependent mutagenesis and cancer:a new role for antimutagenesis in cancer prevention? Mutat Res 402: 29–39.

 

Ma�ila-Sandholm T, Myllarinen P, Cri�enden R, Mogensem G, Fonden R, Saarela M (2002) Technological challenges for future probiotic foods. Int Dairy J 12: 173–182.

 

Olejnik A, Lewandowska M, Grajek W, Czaczyk K (2003) New rapid method of Caco-2 cell differentiation. In: Methodology of the Novel Food Evaluation. Pol J Food Nutr Sci 12/53 SI 1: 60–64.

 

Ommen van B, Stierum R (2002) Nutrigenomics: exploiting systems biology in the nutrition and health arena. Curr Opin Biotechnol 13: 517–521.

 

Ouwehand AC, Kirjavainen PV, Shor� C, Salminen S (1999) Probiotics: mechanisms and established effects. Int Dairy J 9: 43–52.

 

Peterson J, Dwyer MS (1998) Flavonoids: dietary occurrence and biochemical activity. Nutrit Res 18: 1995– 2018.

 

Pisulewski P, Kostogrys RB (2003) Functional properties of foods of animal origin and the methods of their assessment. Pol J Food Nutr Sci 12/53, SI 1: 65–73.

 

Pokorny J, Schmidt S (2001) Natural antioxidant functionality during food processing. In Antioxidants in Food.Practical applications.

 

Pokorny J, Yanishlieva N, Gordon M, eds, pp 331–354. CRC Press Woodhead Publishing Ltd, Cambridge.

 

Puupponen-Pimia R, Aura A-M, Oksman-Caldentey K-M, Myllaerinen P, Saarela M, Ma�ila-Sandholm T, Poutanen K (2002) Development of functional ingredients for gut heath. Trends Food Sci Technol 13: 3–11.

 

Roberts M-A, Mutch DM, German JB (2001) Genomics: food and nutrition. Curr Opin Biotechnol 12: 516–522.

 

Sanders ME (1998) Overview of functional foods: emphasis on probiotic bacteria. Int Dairy J 8: 341–347.

 

Saarela M, Mogensen G, Fonden R, Mä�ö J, Ma�ila-Sandholm  T (2000) Probiotic bacteria: safety, functional and technological properties. J Biotechnol 84: 197–215.

 

Schieber A, Stintzing FC, Carle R (2001) By-products of plant food processing as a source of functional compounds – recent developments. Trends Food Sci Technol. 12: 401–413.

 

Shklar G (1998) Mechanisms of cancer inhibition by antioxidant nutrients. Oral Oncol 34: 24–29.

 

Stahl W, van den Berg H, Arthur J, Bast A, Dainty J, Faulks RM, Gaertner Ch, Haenen G, Hollman P, Holst B, Kelly FJ, Polidori MC, Rice-Evans C, Southon S, vanVliet T, Vina-Ribes J, Williamson G (2002) Bioavailability and metabolism. Mol Aspects Med 15: 39–100.

 

Surh Y-J (1999) Molecular mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substances. Mutat Res 428: 305–327.

 

Tomas-Barberan FA, Espin JC (2001) Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agric 81: 853–876.

 

Vaughan EE, Mollet B, de Vos WM (1999) Functionality of probiotics and intestinal lactobacilli: light in the intestinal tract tunnel. Curr Opin Biotechnol 10: 505–510.

 

Zimmer CJ, Gibson GR (1998) An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int Dairy J 8:473–479.

 

Zubillaga M, Weil R, Postaire E, Goldman C, Caro R, Boccio J (2001) Effect of probiotics and functional foods and their use in different diseases. Nutr Res 21: 569–579.