Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non-Dairy Products: A Perspective from Nutraceutical

Mol Nutr Food Res. 2022 Jul;66(14):e2101059. doi: 10.1002/mnfr.202101059. Epub 2022 Jun 1.


The current trend of health-conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non-dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short-chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non-dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non-dairy synbiotics based on dietary fibers, such as microencapsulation, freeze-drying, and spray drying is also addressed.

Keywords: lactic acid bacteria; microorganisms; prebiotics; probiotics; synbiotics.

Publication types

  • Review
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Dietary Fiber
  • Prebiotics
  • Probiotics* / therapeutic use
  • Prospective Studies
  • Synbiotics*


  • Dietary Fiber
  • Prebiotics