Estado del arte en los aspectos científicos, tecnologicos nutricionales y de ingeniería de los agentes probióticos y prebioticos
Estado del arte en los aspectos científicos, tecnologicos nutricionales y de ingeniería de los agentes probióticos y prebioticos
Estado del arte en los aspectos científicos, tecnologicos nutricionales y de ingeniería de los agentes probióticos y prebioticos
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Mondragón B., Olga
Maugeri, Francisco
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Universidad Nacional Abierta y a Distancia, UNADCitación
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Alimentos que contienen pro y pre-bióticos se denominan simbióticos, estos benefician la salud manteniendo el balance de la flora intestinal, reduciendo la mala absorción de la lactosa, aumentando la protección contra infecciones intestinales, entre otros. Los probióticos y pre-bióticos son productos funcionales y nutracéuticos, los primeros se definen como “microorganismos vivos con capacidad de mejorar el equilibrio microbiano intestinal produciendo efectos benéficos para la salud del individuo” y los pre-bióticos son ingredientes alimenticios no digestibles y que selectivamente favorecen el crecimiento de bacterias benéficas. Los ingredientes alimentarios que cumplen con los requisitos de prebióticos, hasta el momento, son los oligosacáridos. Bacterias probióticas presentan sitios de acción diferente en el sistema digestivo (p.e. Lactobacillus actúan en el intestino delgado, mientras que bifidobacterias actúan en el intestino grueso). La reintroducción de estos grupos microbianos en el hospedero es hecha por medio de la administración de especies seleccionadas, que deberán estar en números elevados y viables en el momento de su consumo. Algunos aspectos técnicos son comunes en la producción de cualquier tipo de leche o bebida fermentada, como son: (i) tipo de organismos que constituyen el cultivo starter, (ii) temperatura, presencia de oxígeno y período de incubación, (iii) la proporción del inóculo, (iv) la producción del starter, y, (v) los factores de crecimiento. Foods that contain pro and pre-biotic denominate symbiotic, these benefit the health maintaining the balance from the intestinal flora, reducing to the bad absorption of the lactose, increasing the protection against intestinal infections, among others. The probiotic and pre-biotic are functional products and nutraceutics, first they are defined as "alive micro organisms with capacity to improve the intestinal microbial balance producing beneficial effects for the health of the individual" and the pre-biotic are non digestible nutritional ingredients and that selectively favour the growth of beneficial bacteria. The nourishing ingredients that fulfil the requirements of pre biotic, until the moment, are the oligosaccharides ones. Pro biotic bacteria present/display sites of different action in the digestive system (Lactobacillus acts in the thin intestine, whereas bifid bacteria acts in the heavy intestine). The re-introduction of these microbial groups in the lodging is done by means of the administration of selected species, which will have to be in high and viable numbers at the moment of their consumption. Some technical aspects are common in the production of any type of milk or fermented drink, as they are: (i) type of organisms that constitute the culture to starter, (ii) temperature, oxygen presence and period of incubation, (iii) the proportion of inoculo, (IV) the production of starter, and, (v) the growth factors.
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