International Journal of Molecular Medical Science, 2025, Vol.15, No.1, 1-8 http://medscipublisher.com/index.php/ijmms 1 Review Article Open Access Synergistic Effects of Compound Dietary Fiber and Probiotics and Their Application in Functional Beverages Xiaojie Liu 1, Long Huang2 1 Shanghai Urban Construction Vocational College, Shanghai, 201415, Shanghai, China 2 Changzhou Neober Biotech Co., Ltd., Changzhou, 213100, Jiangsu, China Corresponding author: huanglong@neober.com International Journal of Molecular Medical Science, 2025, Vol.15, No.1 doi: 10.5376/ijmms.2025.15.0001 Received: 04 Nov., 2024 Accepted: 17 Dec., 2024 Published: 03 Jan., 2025 Copyright © 2025 Liu and Huang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Liu X.J., and Huang L., 2025, Synergistic effects of compound dietary fiber and probiotics and their application in functional beverages, International Journal of Molecular Medical Science, 15(1): 1-8 (doi: 10.5376/ijmms.2025.15.0001) Abstract This study systematically reviews the classification, functional properties of compound dietary fiber, and its role in promoting intestinal health. It elucidates the physiological functions of probiotics and the challenges of their application in functional beverages. Furthermore, the study deeply analyzes the synergistic mechanisms between the two, including the promotion of probiotic growth by compound dietary fiber and its optimization of intestinal microecology. The research explores the practical applications of compound dietary fiber and probiotics in functional beverages, covering formula design, process optimization, product stability, and health effect evaluation. Through a comparison of functional beverage development cases at home and abroad, the current technical challenges and solutions are summarized. The findings indicate that compound dietary fiber and probiotics hold great potential in the functional beverage industry, yet further improvements are needed in enhancing stability, health functions, and market adoption. This study provides scientific references for the development of functional beverages and contributes to the theoretical foundation and practical guidance for promoting a healthier lifestyle among consumers. Keywords Compound dietary fiber; Probiotics; Synergistic effects; Functional beverages; Health effects 1 Introduction The integration of compound dietary fibers and probiotics in functional beverages has garnered significant attention due to their potential health benefits. Synbiotic products, which combine probiotics and prebiotics, are designed to enhance gut health by fostering a synergistic relationship between the two components. This synergy is believed to optimize the gut microbiota, improve immune function, and provide nutritional benefits (Sun et al., 2021). The use of dietary fibers from various sources, such as fruits and grains, has been shown to enhance the viability of probiotics and improve the nutritional profile of beverages. Additionally, the incorporation of probiotics in non-dairy beverages has expanded the accessibility of these health benefits to a broader audience, including those with dietary restrictions (Lépine and De Vos, 2018). Recent studies have demonstrated the effectiveness of combining dietary fibers with probiotics in various food matrices. For instance, the use of fruit by-product fibers in yogurts has been shown to enhance probiotic viability and improve the fatty acid profile (Lai et al., 2023). Similarly, synbiotic beverages have been developed using oat-based substrates and probiotic strains, resulting in improved sensory acceptance and probiotic survival. The synergistic effects of dietary fibers and probiotics have also been explored in the context of immune modulation, where they have been shown to directly stimulate immune cells and enhance gut health. Furthermore, the development of synbiotic products using anthocyanin-rich fruits has highlighted the potential for these beverages to offer antioxidant and antimicrobial benefits (Dahiya and Nigam, 2022; Pal and Bhowal, 2023). This study explores the synergistic effects of compound dietary fiber and probiotics and their application in functional beverages. By uncovering their impact on gut microecology, the study aims to identify the optimal compound ratio, develop functional beverages with significant health benefits, and enhance their taste, stability, and market adaptability. The results address consumer needs for gut health, providing solutions for issues such as constipation and irritable bowel syndrome, improving public health, and enhancing the competitiveness of the
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