The Potential Use of Synbiotic Combinations in Cereal-Based Solid Food Products—A Review
2023
Gamze Nil Yazici | Ozum Ozoglu | Tansu Taspinar | Isilay Yilmaz | Mehmet Sertac Ozer
To date, the most commonly used probiotics in potential synbiotic combinations (SCs) in cereal-based solid food (CSF) products belong to the Lactobacillaceae family. On the other hand, <i>Bacillus coagulans</i> in pasta and <i>Saccharomyces boulardii</i> in cakes could be promising SCs in CSF. Inulin, followed by β-glucan, is the most commonly directly used prebiotic source of SCs in CSF. Although there are some promising results regarding the hypocholesterolemic effect of SCs in CSF, there is a need for more comprehensive in vivo and in vitro studies.
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