Prebiotics and synbiotics: towards the next generation

被引：177
作者：
Rastall, RA [1 ]
Maitin, V [1 ]
机构：
[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England
来源：
CURRENT OPINION IN BIOTECHNOLOGY | 2002年 / 13卷 / 05期
关键词：
D O I：
10.1016/S0958-1669(02)00365-8
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
Recent research in the area of prebiotic oligosaccharides and synbiotic combinations with probiotics is leading towards a more targeted development of functional food ingredients. Improved molecular techniques for analysis of the gut microflora, new manufacturing biotechnologies, and increased understanding of the metabolism of oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics and synbiotics for specific functional properties and health outcomes.
引用
收藏
页码：490 / 496
页数：7
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