International Journal of Molecular Medical Science, 2025, Vol.15, No.1, 1-8 http://medscipublisher.com/index.php/ijmms 6 6 Concluding Remarks Future research should focus on exploring the synergistic effects of compound dietary fibers and probiotics in functional beverages. This includes investigating the optimal combinations of fibers and probiotic strains that maximize health benefits, such as improving gut microbiota and enhancing immune responses. Additionally, studies should aim to understand the mechanisms by which these combinations influence metabolic activities and gut health, potentially leading to the development of novel formulations that enhance the efficacy of functional beverages. The application potential of compound dietary fibers and probiotics in functional beverages is vast. These beverages can serve as carriers for bioactive components, offering health benefits beyond basic nutrition, such as improved gut health and disease prevention. The development of non-dairy and cereal-based functional beverages is particularly promising, as they cater to diverse consumer preferences, including those with dietary restrictions. Furthermore, incorporating dietary fibers and probiotics into beverages can enhance their functional properties, such as antioxidant activity and gut microbiota modulation, making them appealing to health-conscious consumers. This study concludes that the integration of compound dietary fibers and probiotics in functional beverages offers significant health benefits, including improved gut microbiota and potential relief from gastrointestinal disorders. The synergistic relationship between dietary fibers and probiotics enhances the nutritional value and functional properties of these beverages, making them a viable option for promoting health and well-being. The findings underscore the importance of continued research and innovation in this field to fully harness the potential of functional beverages in improving public health. Acknowledgments We would like to express my heartfelt thanks to all the teachers who provided guidance and assistance for this study. Conflict of Interest Disclosure The authors affirm that this research was conducted without any commercial or financial relationships that could be construed as a potential conflict of interest. References Arya S., and Shakya N., 2021, High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet, Lwt-Food Science and Technology, 135: 109991. https://doi.org/10.1016/j.lwt.2020.109991 Barber T., Kabisch S., Pfeiffer A., and Weickert M., 2020, The health benefits of dietary fibre, Nutrients, 12(10): 3209. https://doi.org/10.3390/nu12103209 Chen S.Y., 2024, Effect of microorganisms on catechin synthesis in Biluochun tea, Journal of Tea Science Research, 14(1): 1-9. https://doi.org/10.5376/jtsr.2024.14.0001 Chen X., and Zhao Y.C., 2024, Unlocking the tea genome: advances in high-quality sequencing and annotation, Journal of Tea Science Research, 14(2): 79-91. https://doi.org/10.5376/jtsr.2024.14.0008 Chu J., Zhao H., Lu Z., Lu F., Bie X., and Zhang C., 2019, Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto, Food Chemistry, 294: 79-86. https://doi.org/10.1016/j.foodchem.2019.05.035 Costabile A., Bergillos-Meca T., Rasinkangas P., Korpela K., De Vos W., and Gibson G., 2017, Effects of soluble corn fiber alone or in synbiotic combination with Lactobacillus rhamnosus GG and the pilus-deficient derivative GG-PB12 on fecal microbiota, metabolism, and markers of immune function: a randomized, double-blind, placebo-controlled, crossover study in healthy elderly (Saimes Study), Frontiers in Immunology, 8: 1443. https://doi.org/10.3389/fimmu.2017.01443 Dahiya D., and Nigam P., 2022, Nutrition and health through the use of probiotic strains in fermentation to produce non-dairy functional beverage products supporting gut microbiota, Foods, 11(18): 2760. https://doi.org/10.3390/foods11182760 Enujiugha V., and Badejo A., 2017, Probiotic potentials of cereal-based beverages, Critical Reviews in Food Science and Nutrition, 57: 790-804. https://doi.org/10.1080/10408398.2014.930018
RkJQdWJsaXNoZXIy MjQ4ODYzNA==