• Supriya Yadav added an answer:
    Can anybody suggest a seaweed-based prebiotic product available in market?

    I need that as standard for my experiments

    Supriya Yadav · Teagasc Food Research Center, Moorepark, Fermoy, Co. Cork, Ireland

    Thank you all. But I need a product available in market based on the information you have given. E.g. prebiotic kelp

  • Mini Sheth added an answer:
    What are the best biomarkers to study the prebiotic effect on glycemic and insulinemic response?

    Hi all. It's a well established fact that Prebiotics produces Short chain fatty acids which in turn impart health benefits through different metabolic pathways. What are the best biomarkers to study the prebiotic effect on glycemic and insulinemic response other than GLP -1 in humans? 

    Mini Sheth · The Maharaja Sayajirao University of Baroda

    Liposaccharide (LPS) can be considered as one of the biomarkers for inflamatory disorders resulting in metabolic syndrome and perhaps Diabetes mellitus. Our studies have shown that serum LPS levels increase  in obesity and is negatively associated with the colonisation of beneficial bacteria in the gut.

  • Neeraj Sethiya added an answer:
    What's the differents between prebiotics based on aspergillus and yeast cell wall on broiler performance?

    See above

    Neeraj Sethiya · The Maharaja Sayajirao University of Baroda

    Dear Kazem

    Aspergillus Meal (AM), has no live cells or spores and is proven to enhance the digestive efficiency of the gut. It might act as substrates for favourable bacteria such as Lactobacillus in the intestinal microbial system that subsequently reduces
    Salmonella or E. coli concentrations.

    Mannanoligosaccharides is obtained from yeast cell wall (Saccharomyces cervisiae). They are components of the outer layer of yeast cell walls and their components include proteins, glucans and phosphate radicals as well as mannose. The basic composition of the wall consist of mannan (30%), glucan (30%) and protein (12.5%). While the ratio of one component to another remains relatively constant from strain to strain, the degree of mannan phosphorylation and the interaction among the mannan, glucan and protein components vary.

    Mannanolig-osaccharides contain protein which has relatively high proportion of serine, threonine, aspartic and glutamic acids and a paucity of methionine. The exact mechanism through which pathogenic bacteria are inhibited by mannose is unclear, though two theories have been presented. One being that MOS may
    adsorb bacteria containing type-1 fimbriae inhibiting them from binding to the carbohydrate moieties of the intestinal lining. The other being one of agglutination, that MOS causes pathogenic cells with type-1 fimbriae to aggregate or clump, brining them out of solution. 

  • Prebiotics, probiotics or symbiotics? Which should one seek to evaluate in a new species?
    Application of probiotic organisms to improve health of farmed animals has gained significant interest among researchers, including aquaculture. Increasingly, new species are being investigated for their probiotic characteristics and are being introduced into different species of farm animals to improve immune response.
    Similarly, oligosaccharides and Polysaccharides are also being screened for their prebiotic characteristics as the carbon source for probiotics.
    Bye and large in both cases (pro- and prebiotics), success has been recorded with some, whereas the vast majority remain impracticable in real farm situations, even after research results suggest "positive results"
    A new approach currently employed is to screen a potential prebiotic in vitro as a carbon source for select probiotic. When this succeeds, then to attempt to introduce both in the animal species targeted as symbiotics, to evaluate the practicability of using both. This is as the evaluation of each on its own often fail under commercial situation.
    What approach would you advise when one is making attempts to evaluate the efficiency of prebiotics or probiotics in the aquaculture of a new species?
    Luis Alejandro Rodríguez Campos · University of Costa Rica

    I think is better to evaluate symbiotics, because this approach generates a complete technology, depending less on interactions with normal flora.  Obiously, like Mr Hossein says, you need to carefully evaluate inclusion levels.

  • Does anyone have the optimized protocol for GLC analysis of short chain fatty acids in a broth medium?

    I want to analyze acetic, propionic and butyric acid in MRS broth (supplimented with inulin) fermented by probiotic bacteria.

    There are similar kinds of studies suggesting different types of preparation for SCFA extraction from the sample. For instance, people have used different solvent (ether or hexane) and samples are esterified with acedified alcohol or directly loaded without esterification of SCFA. I would like suggestions and expertise of researchers working in this area.


    Luis M. Rodríguez-Alcalá · Universidade Católica Portuguesa

    Dear Namita,

    if you have good results using that column then I suggest to isolate using Bligh-Dyer or Folch methods. Some people also have good results using the Hara-Radin method (isopropanol-hexane). Then inject as you usually do. You will only have to check for split and sample concentration. 

    Good work!

  • Seyed Hossein Hoseinifar added an answer:
    What are the main tests for measuring the prebiotic effect of a foodstuff?
    For example in foodstuff such as meat products, fishery products or dairy products.
    Seyed Hossein Hoseinifar · Gorgan University of Agricultural Sciences and Natural Resources

    Dear Behrooz

    As i Read in a review paper, this properties was a attributed to all NDO (non digestibe oligosaccharides

  • Seyed Hossein Hoseinifar added an answer:
    What is the main test for validation of prebiotic for a simple food systems ?
    Resistance to ferment.
    Seyed Hossein Hoseinifar · Gorgan University of Agricultural Sciences and Natural Resources

    what do you mean by validation and food system?

  • Seyed Hossein Hoseinifar added an answer:
    Which is better for making prebiotics?
    I have 2 conditions,
    1) 100% long chains oligosaccharides
    2) 50% short chains and 50% long chains oligosaccharides

    Which is better for making prebiotics, 1st or 2nd condition? Why?
    Thank you for all of suggestions
    Seyed Hossein Hoseinifar · Gorgan University of Agricultural Sciences and Natural Resources

    Considering the fact that chemical composition affects the fermentability and per se determines the effectiveness of prebiotic, I think the second option is better because potentially more beneficial bacteria can be involved. Good luck

  • Elaine L Puppa added an answer:
    Is there any contraindication in using prebiotics and probiotics in case of diarrhea in healthy children?
    Prebiotics and probiotics are not part of WHO UNICEF diarrhea protocol
    Elaine L Puppa · University of Maryland, Baltimore
    Some prebiotics may be gas producing and might have the potential to increase discomfort in children with diarrhea.
  • Muhammad Javed asked a question:
    Are there any contradictions regarding the use of Probiotics & Prebiotics in healthy children for the treatment of diarrhea?
    WHO and UNICEF protocol do not currently include prebiotics and probiotics in the management of diarrhea.
  • Hazreen Majid added an answer:
    Has anyone done any research on prebiotics dosage in patients receiving antibiotics?
    Based on our RCT, we discovered additional oligofructose/inulin did not increase faecal bifidobacteria in critically ill patients receiving Enteral nutrition, although it did result in lower concentrations of F. prausnitzii and Bacteroides-Prevotella.
    Hazreen Majid · University of Malaya
    Thanks for your interest. For this study we collected the fresh stool sample and quantify microbiota using fluorescent in situ hybridisation. Yes, I agreed critically ill patients receiving antibiotics and enteral nutrition will experience dysbiosis in their microbiota concentrations and that's the reason we did the study having a placebo arm as our control. We evaluated fecal short chain fatty acids, pH and also faecal output/ diarrhoea incidences throughout the study. To answer your Q, the GI symptoms may be influenced by microbiota alteration as this has been shown in Whelan study as well. If you are interested to know more, I'm more than happy to share the in press manuscript.
  • Lesley Hoyles added an answer:
    Has anyone ever done fluorescence in situ hybridization method for gut bacterial enumeration using a teflon-coated slide?
    I've done preparing the bacterial slide (using a teflon-coated slide) and during the observation (40x magnification) under a fluorescence microscope, I noticed that the background of each has lots of debris.

    Similar observations were made in my colleagues' slide whom all used the same protocol. Is this normal? Has anyone got any photos to share? Another question, is it true that the teflon-coated slide is too thick to be observed under 40x magnification? I couldn't get a good image of the microbial cells, but still enough to see their fluorescence.
  • Lawrence Okoror added an answer:
    Does anyone know of a kit that can be used to measure in vivo vitamin production?
    It is known that beneficial bacteria within the colon produce vitamins and consumption of prebiotics enhances the growth of these beneficial bacteria. I am administering a test prebiotic to lab animals and would like to confirm increased vitamin production in the animals.
    Lawrence Okoror · Joseph Ayo Babalola University
    yes, email or Bioinformaticsinitiatives
  • Geoff Daigle asked a question:
    What is the daily number of probiotic bacteria created in the human gut?
    At 100 trillion bacteria in the gut micro biome, does anyone know the number of new bacteria that have to be generated per day to replace those lost?
  • Jani Chetankumar added an answer:
    Is it possible to increase the viability of microorganism without spore formation for long term?
    I want to maintain the quality of synbiotic syrup through stabilization and maintaining viability of lactobacillus sporogenes for the long term.
    Jani Chetankumar · V.V.P. Engineering College
    Hello friends,
    glycerol, sucrose and freezing helpful to increase the viability but stability of syrup liquid can not be handle with this solution. Can anyone help me to stabilize liquid syrup media.

    Your regards,
    jani chetan

About Prebiotics

Non-digestible food ingredients mostly of a carbohydrate base that improve human health by selectively stimulating the growth and/or activity of existing bacteria in the colon.

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