316
Volume 5, Issue 10: Special Issue
(EJAR)
ISSN: 2181-2020
MPHAPP
THE 6TH INTERNATIONAL SCIENTIFIC AND PRACTICAL
CONFERENCE
“
MODERN PHARMACEUTICS: ACTUAL
PROBLEMS AND PROSPECTS
”
TASHKENT, OCTOBER 17, 2025
in-academy.uz
DEVELOPMENT AND STANDARDIZATION OF SYNBIOTICS WITH
LACTOBACTERIUM PLANTARUM
SUBSTANCE AND OLIGOSACCHARIDES
Kalmakhanova L.M.
Dzhumagaziyeva A.B.
Kazakh National Medical University named after S.D. Asfendiyarov, Almaty city, Republic of
Kazakhstan
e-mail: leylakalmahanova@gmail.com
https://doi.org/10.5281/zenodo.17335439
Relevance:
According to the definition by the World Health Organization (WHO), probiotics
are viable microorganisms that, when administered in adequate amounts, confer a health benefit on
the host. In 2013, the International Scientific Association for Probiotics and Prebiotics refined this
definition, stating that the term «probiotic» may only be applied to preparations that meet the
following requirements: accurate information on the microorganisms present, including their strains,
is provided; a sufficient number of viable bacteria is maintained until the end of the shelf life; and
studies confirming the safety and efficacy of the introduced strains are available. Thus, fermented
food products and fecal transplants that do not specify species and strain composition are not
considered probiotics. Experimental studies and numerous clinical observations have shown that
different probiotic strains are necessary for the correction of intestinal symptoms.
Objective of the study:
Development of technology and standardization of synbiotics with
Lactobacterium plantarum
substance and oligosaccharides.
Materials and methods:
Laboratory methods were used to optimize the fermentation
conditions of
Lactobacterium plantarum
with various oligosaccharides, including inulin and
fructooligosaccharides. Methods included cultivation parameters, identification of critical steps in
biomass extraction, and determination of control points.
Results:
Optimal fermentation conditions ensured high viability of
Lactobacterium plantarum
when combined with different oligosaccharides. Quality standards were also developed for the
obtained synbiotics, including methods for controlling viable cell counts and oligosaccharide activity.
Conclusion:
The study successfully developed a technology for producing synbiotics based on
Lactobacterium plantarum
and oligosaccharides, as well as established quality standards. The results
open new perspectives for the development of functional food products that contribute to human
health improvement.
