These microorganisms, called probiotics, are mainly bifidobacteria and lactobacilli (lactic acid bacteria) that are part of the normal microbiota of the gastrointestinal (GI) and may exert a beneficial effect on health. Prebiotics are, therefore, food ingredients can selectively modify the composition of the intestinal flora by stimulating the growth and activity of beneficial microorganisms to human health.

There are two possible strategies for increasing the number of these beneficial microorganisms. The first would be the oral administration of foods, food preparations or capsules, containing a large number of probiotic. The second is the addition of dietary prebiotics, as mentioned above, favor the development of these beneficial bacteria advantageously compared to other less beneficial or detrimental to health, such as clostridia and enterobacteria, also present in the TGI.

The use of probiotics seems to have certain advantages over the use of probiotic microorganisms, mainly because the latter are limited to mainly use fresh produce, which requires careful attention to technological aspects to allow it to remain at levels high enough.

In addition, these microorganisms must survive transit through the hostile conditions of the stomach and finally, to adapt and colonize the new environment. Prebiotic compounds, however, are directed specifically to serve as a fermentable substrate established probiotic bacteria, thereby promoting their rapid development and the consequent increase in metabolic activity, which promotes human health. There are also products called synbiotics, where probiotics and prebiotics are combined, which has been described as of great interest since the development of probiotic bacteria is favored by the proximity of the specific substrate.

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