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Impact of probiotics and their metabolites in enhancement the functional properties of whey-based beverages

机译：益生菌及其代谢产物提高乳清饮料功能特性的影响

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摘要

The relationship between diet, gut microbiota and human health is finding increasing scientific evidence. Microbiota imbalance can cause various metabolic diseases in the human body. One of the factors that can significantly affect dysbiosis is human nutrition. Therefore, interest in functional products and beverages, especially with probiotic effects, has enhanced worldwide in recent years. A valuable secondary product possessing nutritional and biological value, promising for creating the base of functional beverages is whey. This review presents various aspects of whey and probiotic starter microorganism’s impact in intestinal microbiota correction. Possible ways to enhance functional properties and stability of whey-based beverages are summarized. Introduction of metabiotics with certain properties and chemical structure into beverages enables to obtain functional target products optimizing physiological functions specific for the host organism. Whey in its untreated form and fermented by probiotics, with the addition of prebiotics, various bioactive natural plant ingredients or metabiotics can serve as a highly effective functional beverage, having antibacterial, antifungal, and antiviral effects, capable of correcting the digestive tract microbiocenosis and human health in general.
机译：饮食，肠道微生物生物和人体健康之间的关系正在寻找增加的科学证据。 Microbiota不平衡会导致人体中各种代谢疾病。可能会显着影响脱泻的因素之一是人类营养。因此，近年来，对功能产品和饮料的兴趣，尤其是益生菌效应增强了全球。具有营养和生物价值的有价值的二级产品，有希望创造功能性饮料的基础是乳清。本综述提出了乳清和益生菌的微生物在肠道微生物群矫正中的各种方面。总结了提高乳清饮料功能性和稳定性的可能方法。使用某些性能和化学结构引入饮料中的性质和化学结构能够获得优化针对宿主生物特异的生理功能的功能目标产品。乳清乳清益生菌和益生菌发酵，加入了益生元，各种生物活性天然植物成分或地位异物可以用作高效的功能性饮料，具有抗菌，抗真菌和抗病毒作用，能够校正消化道微生物凸肌病和人类一般健康。

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