PROBIOTICS, PREBIOTICS, AND SYNBIOTICS: SHAPING THE FUTURE OF FUNCTIONAL NUTRITION

Abstract

Background: Over the last few years, probiotics, prebiotics, and synbiotics have gained traction as essential elements within functional nutrition, with many studies highlighting their role in modulating gut microbiota, metabolic, and immune functions. This study was conducted to evaluate the comparative functional effects of probiotics, prebiotics, and synbiotics using in vitro models. 

Methods: Synbiotic formulations for in vitro testing were designed by individually and sequentially incubating Lactobacillus acidophilus, Bifidobacterium bifidum, and Saccharomyces boulardii with prebiotics inulin, FOS, and GOS. Survivability was assessed with a standardized gastrointestinal simulation model, while microbial modulation was evaluated with batch cultures using human fecal samples. Short-chain fatty acid (SCFA) production, antioxidant capacity (via FRAP assay), and anti-inflammatory activity (nitric oxide inhibition in LPS-stimulated RAW 264.7 macrophages) were assessed.

Results: Sinbiotics, especially L. With acidophyllus inulin, probiotics obtained better probiotic survival (> 85%) than probiotics (60–78%) alone. SCFA levels in synbiotics, especially acetate and butyrate, low pH, increased lactobacillus and bifidobacterium abundance (2.6-tumble and 2.3-tumble), and suppressed the Eschichia coli and Clostridium SPP. Up to 55%. Antioxidants and anti-inflammatory activities were also the highest among synchronous groups.

Conclusions: Sinbiotics personally outperform probiotics and prebiotics, extending enhanced intestinal and systemic benefits. These findings support their development as evidence-based functional nutrition products targeting intestinal health, metabolic regulation, and the prevention of chronic disease