Publication no. C-2003-0210-01R |  VIEW ARTICLE

REVIEW: Probiotics and Prebiotics.

Przemyslaw Jan Tomasik (1) and Piotr Tomasik (2,3). (1) Department of Clinical Chemistry, Collegium Medicum, Jagiellonian University, Cracow, Poland. (2) Department of Chemistry, University of Agriculture, Cracow, Poland. (3) Corresponding author. E-mail: <rrtomasi@cyf-kr.edu.pl> Phone: +48-12-633-88-26. Fax: +48-12-633-62-45. Cereal Chem. 80(2):113-117. Accepted November 15, 2001. Copyright 2003 American Association of Cereal Chemists, Inc.

Probiotics, bacteria from the genera Bifidobacterium and Lactobacillus, and yeast, Saccharomyces, as well as prebiotics belonging to the group of dietary fiber (inulin with low degree of polymerization, fructose-derived oligosaccharides, and resistant starch) are natural factors useful in prophylaxis and therapy of several common diseases including some types of cancer. They are available commercially and can be introduced to produce so-called functional food. Probiotics and prebiotics can be utilized either separately or jointly (as synbiotics or eubiotics). Mechanisms of both biotics are discussed. The role of cereals in probiosis is considered. Possibilities for extension of the uses of the original Chinese probiotic, chaw tofu, are also considered.