Functional Foods. Группа авторов

can improve the microbiota of the large intestine, while probiotics can also act in the small intestine. In an ideal synbiotic product, a synergistic action is observed between beneficial microorganisms (probiotics) and the selected substrate (prebiotics), increasing the activity of the probiotic culture. The increases in the probiotic activity is associated with greater health benefits [80, 81].

Figure 2.4 Synbiotics health benefits tested with human trials. Adapted from Swanson et al. [15].

2.5 Synbiotic Dairy Functional Foods

Functional dairy foods represent an excellent alternative of foods that presents additional beneficial properties to consumers. Probiotics, prebiotics, or their combination (synbiotics) are the primary three categories of functional dairy products [82]. The balanced combinations of probiotics and prebiotics, resulting in ingredients with the functional characteristics of both groups are reported as synbiotics. In the literature, several workers are reporting the production of synbiotic dairy products, since they represent an excellent way to carry live and active cultures. Table 2.4 describes examples of the application of probiotic bacteria in association with prebiotics (synbiotics) in dairy products. Dairy beverages and yogurt are the most explored matrices since the use of synbiotic in dairy products can multiply the positive effects of this kind of food on the host. In a randomized study, individuals who consumed yogurt added with isomaltooligosaccharide (0.6%) and B. lactis Bi-07 and L. acidophilus NCFM as probiotic cultures showed higher populations of bifidobacterial and lactobacilli in the colon. In addition, synbiotic yogurt may have immunomodulatory properties [83]. The ability of synbiotic fermented milk containing isomaltooligosaccharide (1%) and Lacticaseibacillus paracasei 01 (10⁸ CFU/mL) to defend epithelial cells (in vitro) was evaluated. The synbiotic fermented beverage was capable of protect the intestinal cells [84]. In addition, kefir supplementation with isomaltooligosaccharide (4%) reduced the fermentation time and improved the acidification rate. The reduction in the fermentation time may provide lower costs to the industries [85].

Table 2.4 Examples of synbiotic dairy products. Adapted from Dantas et al. [47].

Product	Probiotic strain	Prebiotic	Raw material	Reference
Cheese	Enterococcus faecium NRRL B-2354, Bifidobacterium longum NRRL B-41409, Lacticaseibacillus paracasei subsp. paracasei NRRL B-4560	Inulin and oligofructose	Goat milk	[93]
Cream cheese	Bifidobacterium animalis subsp lactis Bb-12 and Lactobacillus acidophilus LA-05	Inulin	Goat milk	[87]
Chevrotin cheese	Bifidobacterium lactis	Inulin	Cow and goat milk	[94]
Fresh cheese	Bifidobacterium lactis BB-12	Inulin	Cryoconcentrated milk	[95]
Mascarpone cheese	Bifidobacterium lactis BB-12	Inulin	Milk cream	[96]
Greek-type yogurt	Microencapsulated Bifidobacterium lactis BB-12	Inulin	Cow milk	[97]
Cupuaçu yogurt	Lactobacillus acidophilus LA-5	Inulin	Goat milk and cupuassu	[98]
Yogurt	Lactobacillus acidophilus L10 DSM, Lactobacillus acidophilus L10 NCFM, Bifidobacterium animalis subsp. lactis Bl04, Bifidobacterium animalis subsp. lactis HN019	Powdered passion fruit peel (potential prebiotic)	Skimmed milk powder, whole milk powder	[99]
Yogurt	Lactobacillus acidophilus, Bifidobacterium bifidium	Lactulose, oligofructose, and inulin	Buffalo milk	[100]
Chocolate milk beverage	Bifidobacterium lactis	A mix of inulin and oligofructose	Goat milk, goat whey	[101]
Milk beverage	Lacticaseibacillus paracasei	Inulin and oligofructose	Cow milk	[102]
Milk beverage	Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5	Oligofructose	Cow milk and whey	[103]
Peach ice cream	Bifidobacterium lactis BB-12	Inulin	Cow milk	[104]
Ice cream	Bifidobacterium lactis and Lacticaseibacilluscasei microencapsulated with sodium alginate and Camellia sinensis extract.	Camellia sinensis (potential prebiotic)	Cow milk and milk cream	[105]
Ice cream	Pediococcus pentosaceus UAM22	Inulin	Cow milk and whey protein	[106]
Dairy chocolate dessert	Lacticaseibacillus paracasei subsp. paracasei LBC 81	Fructooligosaccharide	Cow milk	[86]