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Nurul Zualiazizah
Food Technology Study Program, Universitas Muhammadiyah Gresik, East Java 61121
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Other

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Foods as Synbiotic Andalusia Trisna Salsabila; Sutrisno Adi Prayitno; Nurul Zualiazizah
Academic Letters Vol 1 No 5 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

Increasing evidence highlights the pivotal role of diet, microbiota interactions in maintaining human health, driving growing interest in functional foods such as synbiotics. Synbiotic foods combine probiotics live beneficial microorganisms and prebiotics non-digestible substrates that selectively stimulate beneficial gut microbes—to synergistically modulate the gut microbiota. This combined approach enhances probiotic survival, colonization, and metabolic activity, leading to improved intestinal barrier integrity, increased production of short-chain fatty acids, and suppression of pathogenic microorganisms. Recent research demonstrates that synbiotic consumption is associated with improved digestive function, enhanced immune responses, reduced systemic inflammation, and a lower risk of metabolic disorders, including obesity and type 2 diabetes. In addition, emerging evidence suggests a role for synbiotics in the gut–brain axis, influencing mental health and cognitive function. Despite these benefits, challenges related to probiotic stability, strain–substrate compatibility, and regulatory frameworks remain. Overall, synbiotic foods represent a promising, science-based strategy for preventive nutrition and the development of next-generation functional foods aimed at supporting long-term health.
Co-Authors Andalusia Trisna Salsabila Sutrisno Adi Prayitno