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Prebiotics: Present and future in food science and technology

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Abstract

Because of its resident microbiota, the human colon is one of the body’s most metabolically active organs. The use of diet to fortify certain gut flora components is a popular current aspect of functional food sciences and prebiotics have a significant role. Prebiotics are selectively fermented ingredients that allow specific changes, both in the composition and/or activity in the gastrointestinal microbiota that confers benefits upon host well-being and health. Improved techniques for analysis of the gut microflora, new food manufacturing biotechnologies, and increased understanding of the metabolism of prebiotic inulin and oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics for specific functional properties and health outcomes. Thus, this review will focus on the progress of prebiotics in food science and technology in understanding the important role of prebiotics in health, beginning at the rationale of gut microflora and interactions with prebiotics. Furthermore, the classification criteria, food applications and safety assessment of prebiotics as food ingredient is also discussed.

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... Another feed additive gaining increasing interest from animal nutritionists is prebiotics which, as feed supplement, confer health advantages to the host animal by influencing the modulation of gut microbiota [6,7]. Prebiotics mostly have an indirect effect on animals since they preferentially multiply one or a small number of bacteria, resulting in a selective change of the gut (particularly colonic) microflora of the host [8]. The effects of the prebiotic are not due to the prebiotic itself, but rather to the modifications in the makeup of the microbiota. ...
... Ruminobacter, Fibrobacter, Prevotella, and Treponema were all differentially reduced with the inclusion of Eofumaric. These genera are involved actively in the propionate pathway encoding succinate CoA synthetase and propionyl CoA carboxylase, which are key enzymes involved in this pathway [8,66]. Ruminobacter is mainly known for amylolytic activities [73]. ...
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This study aimed to investigate the effect of an essential oil/fumaric combination, mannan-oligosaccharide, galactooligosaccharide, and a mannan-oligosaccharide/galactooligosaccharide combination on the dry matter disappearance (DMD), gas production, greenhouse gasses, volatile fatty acid, and microbial community of a total mixed ration using a 24 h in vitro batch culture technique. The study design was a completely randomized design with four treatments as follows: a control treatment without any additives, the control treatment supplemented with galactooligosaccharide at 3% (Gos treatment), a galactooligosaccharide and mannan-oligosaccharide mixture at 1:1 at 3% (Gosmos treatment), or an essential oil blend (200 μL/g feed) and fumaric acid at 3% combination (Eofumaric treatment). The Gosmos treatment had the highest (p < 0.05) DMD (63.8%) and the numerical lowest acetate–propionate ratio (p = 0.207), which was 36.9% higher compared to the control. The lowest Shannon index, Simpson’s index, and all the diversity indices were recorded for the Eofumaric treatment, while the other treatments had similar Shannon index, Simpson’s index, and diversity index. The Z-score differential abundance between the Eofumaric and the control indicated that the inclusion of the Eofumaric treatment differentially increased the abundance of Patescibacteria, Synergistota, Chloroflexi, Actinobacteriota, Firmicutes, and Euryarchaeota while Verrucomicrobiota, WPS-2, Fibrobacterota, and Spirochaetota were decreased. The Random Forest Classification showed that the lower relative abundance of Fibrobacterota, Spirochaetota, and Elusimicrobiota and the higher relative abundance of Firmicutes and Chloroflexi were most impactful in explaining the microbial community data. Overall, the essential oil blend showed great potential as a methane gas mitigation strategy by modifying rumen fermentation through changes in the microbial community dynamics.
... Prebiotic oligosaccharides are classified as such because they are not digested by the human-derived enzymes in either the oral cavity or upper gastrointestinal tract. However, they are readily digested by certain bacteria found in the colon and the consumption of prebiotics is known to improve health of their human host in a myriad of ways (Gibson et al. 2004;Wang 2009;Davani-Davari et al. 2019;Guimarães et al. 2020). Prebiotic oligosaccharides that are commonly used in food formulations include fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS), whose primary residues are fructose, galactose, and xylose, respectively (although FOS and GOS both have a glucose moiety at one terminus) (see Fig. 2) (Yun 1996;Vazquez et al. 2000;Al-Sheraji et al. 2013). ...
... While the nutritional and health properties of prebiotic oligosaccharides have been subject to a considerable body of research (Gibson et al. 2004;Wang 2009;Jovanovic-Malinovska et al. 2014;Guimarães et al. 2020), there has been little information gathered about their taste qualities. Presently, the only information regarding their taste is on sweetness intensity of fructose-based oligomers (i.e. ...
Article
Prebiotic oligosaccharides are naturally occurring non-digestible carbohydrates with demonstrated health benefits. They are also a chemically diverse class of nutrients, offering an opportunity to investigate the impact of molecular structure on oligosaccharide taste perception. Accordingly, a relevant question is whether these compounds are detected by the human gustatory system, and if so, whether they elicit sweet or ‘starchy’ taste. Here, in three psychophysical experiments, we investigated the taste perception of three commercially popular prebiotics [fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS)] in highly pure form. Each of these classes of prebiotics differs in the type of glycosyl residue, and position and type of bond between those residues. In experiments I and II, participants were asked to discriminate a total of 9 stimuli [FOS, GOS, XOS; degree of polymerization (DP) of 2, 3, 4] prepared at 75 mM in the presence and absence of lactisole, a sweet receptor antagonist. We found that all nine compounds were detectable (p<0.05). We also found that GOS and XOS DP 4 were discriminable even with lactisole, suggesting that their detection is not via the canonical sweet receptor. Accordingly, in experiment III, the taste of GOS and XOS DP 4 were directly compared with that of MOS (maltooligosaccharides) DP 4-6, which has been reported to elicit ‘starchy’ taste. We found that GOS and MOS were perceived similarly although narrowly discriminable, while XOS was easily discriminable from both GOS or MOS. The current findings suggest that molecular structure of oligosaccharides impacts their taste perception in human.
... Meanwhile, according to Ze et al. using the starch under in vitro conditions can modify the intestinal bacterial ability. Prebiotics should have a well-documented structure and component utilized in pharmaceutical formulation and their food additives must be reasonably simple to get on a larger scale (Wang 2009). ...
... However, the effect of the elimination of selected pathogens by the with the help of prebiotics may be inferior to antibiotics. Aside from that, features are listed above form of prebiotic a natural antibiotic substituent (Wang 2009). ...
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The gut microbiota is usually regarded as one of the most crucial aspects in maintaining homeostasis. Probiotic microbes have been proven to come up with substantial task in immunomodulation including anti-tumor characteristics. Bacterial strains perhaps involved in the detection including degradation of possible mutagen, as well as the synthesis of fatty acids short chain, which alter apoptosis including proliferation or used as immune system signaling molecules. Probiotics and prebiotics offer exceptional properties that may contribute to the therapy or prophylaxis of cancer of cervical, inducing cell-death, reducing accretion, lowering inflammation, including quell metastasis, according to research. Probiotics had been demonstrated to give superior diagnostic approach for individuals of cervical cancer when used in combination with anti-infective medicines. Furthermore, recent investigations show that giving probiotics has a considerable influence on gastrointestinal after-effect produced by cancer of cervical treatments.KeywordsCervical cancerProbioticsPrebioticsSynbiotics
... Meanwhile, according to Ze et al. using the starch under in vitro conditions can modify the intestinal bacterial ability. Prebiotics should have a well-documented structure and component utilized in pharmaceutical formulation and their food additives must be reasonably simple to get on a larger scale (Wang 2009). ...
... However, the effect of the elimination of selected pathogens by the with the help of prebiotics may be inferior to antibiotics. Aside from that, features are listed above form of prebiotic a natural antibiotic substituent (Wang 2009). ...
Chapter
It’s no secret that cancer is a major cause of mortality in the globe. There are various types of cancer identified. Colon cancer (CCa) is the most well-understood multistep malignancy in molecular genetics. Intestinal mucosal neoplastic polyps are the first signs of carcinogenesis. A polyp’s histology is critical in determining whether or not it is cancerous. Histological classifications such as hyperplastic and adenomatous are both common. More glandular cells with less mucus but no hyperchromatic or stratification are seen in hyperplastic polyps histologically (Tsai and Lu 1995). It is normal for adenomatous nuclei to be large, and tightly packed in a palisading pattern. Viciform villi create a frond in the villus adenomas, which are distinct from tubular adenomas, which are formed of branching tubules. The generalized lifecycle of the formation of colon cancer has been denoted in Fig. 5.1.
... Research has suggested that wheat bran could have positive effects on preventing diseases such as colorectal cancer, cardiovascular disease, obesity, diverticular disease, constipation, and irritable bowel syndrome [7]. Additionally, wheat bran influences fecal bulking, gastric emptying, and small bowel transit and modulates the gut microflora as a prebiotic [11,12]. Epidemiological studies also indicate that the consumption of whole grains, particularly whole wheat, may reduce the risk of various cancers [13]. ...
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Leukemia is a prevalent cancer that severely affects children, and standard chemotherapy often leads to severe gastrointestinal symptoms and neutropenia. This study aimed to discover alternative treatments to prevent neutropenia in pediatric leukemia patients and minimize chemotherapy-related complications. This randomized, placebo-controlled trial was conducted on 52 children between the ages of 3 and 18 years who were suffering from acute leukemia and undergoing chemotherapy. The study included a case and control group. A traditional wheat bran product called “Wheat Saviq” was given to the case group with Jollab syrup, while refined wheat flour and a placebo were given to the control group. For 1 month, both groups received a daily dose. Symptoms, weight, and blood cell count were measured before and after the trial. After the intervention, the pain, constipation, and bloating scores in the intervention group were lower than in the control group. Furthermore, the intervention group significantly increased white blood cells (WBC) and red blood cells (RBC). These findings suggest that incorporating wheat bran into the diet of pediatric leukemia patients has great potential in alleviating gastrointestinal symptoms and enhancing immune function. This randomized trial showed that consuming Wheat “Saviq” and Jollab syrup effectively reduced gastrointestinal symptoms and improved certain laboratory findings in children with leukemia undergoing chemotherapy. Furthermore, the results align with traditional Persian medicine (TPM) texts and further support the potential benefits of wheat bran for digestion and immune system health. IRCT registration number: IRCT20220410054474N1. Registration date: 2022–05-24, 1401/03/03.
... Although prebiotics are considered to be resistant to hydrolysis by gastric acid 37,38 , it has recently been reported that oligosaccharides and polysaccharides, including FOSs, are digested under strong acidity 39,40 . Therefore, orally administered neokestose might also be digested in the stomach. ...
Article
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Neokestose is considered to have a prebiotic function. However, the physiological activity of neokestose remains unknown. Neokestose has a blastose, a sucrose analog, in its structure. We previously demonstrated that oral administration of blastose to diabetic rats suppressed the increase in plasma glucose (PG) concentration after sucrose administration. Therefore, neokestose might have a similar effect. In this study, we investigated the effects of neokestose on PG concentrations and the mechanism of its action. We first administered neokestose orally to streptozotocin-induced diabetic rats and observed that the expected consequent increase in PG concentration was significantly suppressed. Next, we examined the inhibitory effect of neokestose on glycosidase activity, but observed only a slight inhibitory effect. Therefore, we hypothesized that neokestose might be hydrolyzed by gastric acid to produce blastose. We performed an acid hydrolysis of neokestose using artificial gastric juice. After acid hydrolysis, peaks corresponding to neokestose and its decomposition products including blastose were observed. Therefore, we suggest that neokestose and blastose, a decomposition product, synergistically inhibit glycosidase activity. These findings support the potential use of neokestose as a useful functional oligosaccharide that can help manage plasma glucose concentrations in patients with diabetes mellitus.
... Phenolic acids such as ferulic acidare found abundantly in the wheat bran in insoluble bound state [39]. Phenolic compounds have been extracted from wheat brans both by conventional methods (Soxhlet extraction) and through advanced micro-fluidisation, ultrasonic-assisted extraction and pressurised liquid extraction [40]. Various processing methods such as milling, electrostatic separation, ultrafine grinding will not only enhance the bio-accessibility of phenolic acid and other bioactive compounds in wheat bran, but also increases surface area and its antioxidant capacity. ...
... Антиоксидантні властивості пшеничних висівок пов'язані насамперед із наявністю фенольних кислот, особливо ферулової кислоти, яка знаходиться у висівках у зв'язаному нерозчинному стані. Важливо, що технологічні операції, такі як помел зерна, електростатична сепарація помелу, ультратонке подрібнення зерна не лише підвищують біодоступність фенольних кислот та інших біоактивних компонентів пшеничних висівок, а й підвищують активну площу біоактивної поверхні та її антиоксидантну спроможність, що робить висівки вельми корисним для здоров'я функціональним харчовим інгредієнтом [63]. ...
... The proliferation of probiotics in the presence of CP could be probably due to their solubility. As stated in previous reports, probiotics could use water-soluble carbohydrates readily, completely, and rapidly [10,22]. The molecular weight of the used polysaccharides could affect the absorption by the probiotic bacteria [23,24]. ...
Article
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Crude polysaccharides (CPs) of coconut testa flour (CTF) of five local cultivars; Commercial hybrid (COM), Gon Thembili (GT), Ran Thembili (RT), San Ramon (SR), and Tall × Tall (TT) were isolated in this study to examine to evaluate potential prebiotic properties and structural characteristics. The isolated CPs were subjected to FTIR analysis to identify functional groups of biomolecules. Digestibility tests were performed on CPs of different coconut cultivars using artificial human gastric juice. CPs were applied to Lactobacillus sp. and Escherichia coli to evaluate their proliferation in vitro. FTIR results showed that the occurrence of peaks between 1200 cm⁻¹ – 1000 cm⁻¹ was indicative of the presence of C–O side groups and C–O–C glycosidic bonds. CPs of all cultivars displayed strong resistance to hydrolysis (94–97 %) by human gastric juice when compared to inulin and fructooligosaccharides (FOS). The higher proliferation of Lactobacillus sp. was detected on all five CPs when compared to that of glucose. The SR cultivar (1.09) showed a higher prebiotic activity score compared to fructooligosaccharides (0.92) and inulin (0.81). These findings suggest that CPs isolated from CTF of local coconut cultivars possess potential prebiotic characteristics that can be used in the preparation of functional foods. Further studies on this aspect are granted to enable the effective use of CTF in promoting human gut health.
... Prebiotics and probiotics have gained popularity due to their ability to beneficially modify the intestinal microbiota [7,8]. The most up-to-date definition of a prebiotic was given by the International Scientific Association for Probiotics and Prebiotics (ISAPP), which defines a prebiotic as "a substrate that is selectively used by host microorganisms, conferring a health benefit" [9]. ...
Article
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Agavins are reserve carbohydrates found in agave plants; they present texture-modifying properties and prebiotic capacity by increasing the viability of the intestinal microbiota. Through its hydrolysis, agave syrup (AS) can be obtained and can be used as a sweetener in food matrices. The objective of this work was to evaluate the effect of the variation in the content of agavins and AS on the physical, structural, and viability properties of Saccharomyces boulardii encapsulates incorporated into gelatin gummies. An RSM was used to obtain an optimized formulation of gelatin gummies. The properties of the gel in the gummy were characterized by a texture profile analysis and Aw. The humidity and sugar content were determined. A sucrose gummy was used as a control for the variable ranges. Alginate microcapsules containing S. boulardii were added to the optimized gummy formulation to obtain a synbiotic gummy. The viability of S. boulardii and changes in the structure of the alginate gel of the microcapsules in the synbiotic gummy were evaluated for 24 days by image digital analysis (IDA). The agavins and agave syrup significantly affected the texture properties (<1 N) and the Aw (>0.85). The IDA showed a change in the gel network and an increase in viability by confocal microscopy from day 18. The number of pores in the gel increased, but their size decreased with an increase in the number of S. boulardii cells. Agavins and cells alter the structure of capsules in gummies without affecting their viability.
... GOS contains two to five galactose units (Fig. 2) linked via glycosidic bonds (β (1-2), β (1-3), β (1-4), β (1-6) bonds) with the glucose residue at terminal (Catenza & Donkor, 2021;Vera et al., 2012). Galactooligosaccharides have the advantage of better tolerance to higher temperatures and lower pH conditions, which allows their incorporation into several food matrices as additives (Sako et al., 1999;Wang, 2009). To improve sensory quality and sweetness, various food products can be supplemented with GOS. ...
Article
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Galacto-oligosaccharides (GOS) are prebiotic compounds that can be produced from lactose-rich dairy waste, such as whey. Whey is a byproduct of cheese, casein, or paneer processing and contains significant amounts of lactose. There are several methods for producing GOS from whey, including enzymatic hydrolysis, fermentation, and the use of cell biomass. Enzymatic hydrolysis is the most commonly used method because it is considered to be a more natural and sustainable process. Various factors affect GOS production from whey, such as the type of enzyme used, reaction conditions, and the degree of lactose hydrolysis. Whey-based GOS has the potential for use as a value-added product in the dairy industry. Several studies have shown the potential of whey-based GOS as a functional ingredient in various food products to improve sensory properties, sweetness, and nutritional value. Whey hydrolysate containing GOS can also be used as a source of dietary fiber and sweetening additives in food products. The production of GOS from whey is a promising approach for the dairy industry to add value to its waste products and produce a functional ingredient with potential health benefits. Further research is needed to optimize the production process and to explore the effects of whey constituents on GOS production.
... The growth of beneficial microbes that use [22] prebiotics as their energy source results in the production of small molecules known as short-chain fatty acids, which penetrate the bloodstream and have positive effects on the immune, cardiovascular, and central nervous systems . [23][24][25][26] In recent years, recycling of agro-byproducts to produce functional ingredients has increased. The production of prebiotics is one such example. ...
Article
Background: Potato peel is a byproduct of the potato processing industry and a potential source of functional ingredients such as dietary fiber, polyphenols, and prebiotics. However, the bioaccessibility of polyphenols and antioxidants during in vitro digestion and prebiotic potential after in vitro digestion of potato peel flour has not been reported. Objective: The study was designed to assess the bioaccessibility of polyphenols and the prebiotic potential of potato peel flour. Methods: In this study, the changes in polyphenol content and antioxidant capacity during different phases of in vitro digestion, including salivary, gastric and intestinal phases were studied. Additionally, an investigation was conducted to evaluate the prebiotic properties of potato peel flour by in vitro fermentation with Lactobacillus acidophilus. Results: The findings revealed a significant increase in the recovery index for total phenolic content during both gastric (106.90%) and intestinal (102.71%) digestive phases. Furthermore, polyphenols in potato peel flour exhibited high residual intestinal digestibility index values (>90%). The antioxidant capacity increased by >50% during various phases of in vitro digestion. Regarding prebiotic properties, potato peel flour significantly increased L. acidophilus counts and promoted the production of short-chain fatty acids, specifically propionate and butyrate. Conclusion: This study suggests that potato peel flour has the potential to serve as a functional ingredient or nutraceutical that can enhance health and may help in reducing environmental problems.
... The viability of Bifidobacteria could also be protected by prebiotics. Generally, prebiotics are resistant to digestive enzymes and could stimulate bacteria growth in the colon [47][48][49]. Inulin as a carrier is an appropriate choice for encapsulation. The degree of polymerization (DP) of inulin with chains of fructose varies from 10 to 60. ...
Article
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Encapsulation, in particular extrusion and co-extrusion, is a common practice to protect probiotics from the harsh conditions of the digestive tract as well as processing. Hydrocolloids, including proteins and carbohydrates, natural or modified, are a group of ingredients used as the wall material in extrusion. Hydrocolloids, due to their specific properties, can significantly improve the probiotic survivability of the final powder during the microencapsulation process and storage. The present article will discuss the different kinds of hydrocolloids used for microencapsulation of probiotics by extrusion and co-extrusion, along with new sources of novel gums and their potential as wall material.
... Inulin can improve glucolipid metabolism by suppressing mitogen-activated protein kinase and c-Jun amino-terminal kinase pathways in T2DM rats [25]. Futhermore inulin has the ability to selectively promote the growth and activity of intestinal bacteria such as L. plantarum [26]. L. plantarum can also utilize inulin to enhance its growth and improve its viability [27,28]. ...
... With increasing consumer awareness, the emphasis today is shifting towards development of functional foods and incorporation of functional ingredients during processing of meat is one of the strategies for developing such foods (Jimenez-Colmenero et al. 2001). Functional meat products are generally produced by reformulation of meat by incorporating health promoting ingredients such as fibres (Hur et al. 2009), proteins (Fernandez-Gines et al. 2005, prebiotics (Wang, 2009), probiotics (Vuyst et al. 2008), polyunsaturated fatty acids (Clough, 2008), antioxidants (Eim et al. 2008) etc. Fiber in meat improves functionality through their solubility, viscosity, gel forming ability, water-binding capacity, oil adsorption capacity, and mineral and organic molecule binding capacity, which affects product quality and characteristics (Tungland and Meyer, 2002). Beside these, high fiber intake tends to reduce risk of colon cancer, obesity, cardiovascular diseases, and several other disorders (Schneeman, 1999). ...
Article
The present study was undertaken to evaluate the effect of different levels of raw banana dried powder on the quality characteristics of chicken koftas. The raw banana dried powder was incorporated at three different levels viz. 2, 4 and 6% in the formulation. The products were analyzed for various physicochemical and sensory attributes. pH, emulsion stability, cooking yield, water holding capacity, moisture, crude fibre and total ash content of the products showed significant (P<0.05) increasing trend with increase in levels of incorporation of raw banana dried powder. However, a significant (P<0.05) decrease in the crude protein and ether extract content of the chicken koftas was observed with increasing levels of incorporation. Sensory evaluation revealed that koftas prepared with 4 per cent raw banana dried powder had superior scores (P<0.05) compared to 2 and 6 per cent. Hence incorporation of raw banana dried powder at 4 per cent level in chicken koftas was considered to be optimum.
... Since the late 1990s, the beneficial properties of non-digestible oligosaccharides as prebiotic compounds have garnered scientists' interest [12]. According to Wang [13], the inability to digest oligosaccharides by human enzymes represents the ability to resist gastric pH, breakdown by mammalian enzymes and absorption. Furthermore, the prebiotic properties of galactooligosaccharides (GOS), fructooligosaccharides (FOS), and chitooligosaccharides (COS) have been studied extensively whereas the potential prebiotic activity of novel oligosaccharides is presently under investigation [11]. ...
Article
Our gastrointestinal tract's (GI) functioning is influenced by a diverse collection of bacteria. Prebiotics are one of the most promising strategies for changing the composition of the gut microbiota and the metabolic process. Prebiotics can be thought of as a 'food' for probiotics in general. Prebiotics in the diet have been shown in numerous studies to be an effective way to manipulate the intestinal microbiota through diet. This topic has attracted widespread attention and is being managed for the benefit of human health. Because of the rising demand for prebiotics, a new source of prebiotics is needed such as plants, one that is reasonably inexpensive when compared to commercially available prebiotics. Turmeric and Garcinia atroviridis are common and cheap cooking ingredients used in Malaysia that are rich in dietary polyphenols and able to modulate gut and intestinal microbiota. Therefore, the purpose of this review is to emphasize the prebiotic potential of naturally occurring non-digestible carbohydrates in various plants.
... Similarly, Wang et al., (2009) reported that supplementation of diet with this probiotic did not significantly improve the growth performance in grower pig, but it could reduce the slurry NH3 emission. However, Gracia et al., (2004) reported that pigs fed with the diet supplemented with 0.04% Bioplus 2B had promotion effects on the average daily gain and the average daily feed intake during both the prestarter and the finishing periods. ...
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To examine the effects of three probiotics bacteria on hematological and biochemical indices of broiler chickens challenged with Salmonella Typhimurium (ST). The results revealed that all the study parameters were increased, except haemoglobin and lymphocyte following experimental infection with S.typhimurium. The haemoglobin and lymphocyte levels have fallen down when compared to control animal. The bacterial challenge test against the S.typhimurium by probiotic strains showed varying results. B.megaterium has not only restored the haemoglobin level but increased the level by 0.97 gms % than the control animals. But L.acidophilus and S. faecalis has reduced the hemoglobin count lesser than that caused by S.typhimurium. Biochemical markers such as Glucose, Urea, Creatinine, SGOT, SGPT, were normal in control groups. Higher levels were obtained from birds which had positive control (S.typhimurium treated alone), compared to negative control group. S.typhimurium with probiotics treated groups show significant decrease in Urea, Creatinine, SGOT and SGPT when compared to positive control (S.typhimurium treated alone) while the glucose levels were decreased than the positive controls. The study has clearly indicated that they could effectively be used for various ailments. Anyway, when using it to humans, separate clinical trials should be carefully carried out along with the side effects.
... The higher number of beneficial bacteria in the colon leads to an increase the nutrient and mineral absorption in the intestine, stimulates the production of short-chain fatty acids, and synthesis of water-soluble vitamins. Thus, there is an emerging trend of using prebiotics for functional food preparation39 . The current study focused on evaluating the proliferation ability of probiotic bacteria: Lactobacillus acidophilus and Bifidobacterium animalis Sub sp. ...
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Background Carbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties. Results The shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources. Conclusion The study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits.
... According to Wang [88] there are five basic criteria to classifying food ingredients such as potential prebiotics and they are indicated in Figure 3. Beneficial effect on host health (fermentation can lead to increased production or changes in the relative amounts of various SCFA, increased stool weight, a slight decrease in colon pH, reduction of nitrogenous end products and faecal enzymes, and improvement in the immune system, which is beneficial for the host). ...
... The growth-promoting properties of citrus pectin oligosaccharides for bifidobacteria were also evaluated by fecal fermentation experiments. Although many studies have demonstrated that oligosaccharides, including pectin oligosaccharides, have bifidobacterial growth promoting properties, the relationship and the mechanism of activity are still unclear and need further in-depth study [12]. The fine structural features of pectin specifically activate the polysaccharide utilization site genes (PUL) of specific intestinal microorganisms, which induce the secretion of related glycosidases, and multiple specific glycosidases synergistically degrade the corresponding pectin structural units, and the resulting energy enables the rapid proliferation of the specific genus, which leads to population dominance. ...
Article
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Gut microbes are important players in human metabolism and their genomes are abundant in genes that regulate the metabolism of SFCAs, methane, amino acids, and carbohydrates. Pectin is a water-soluble dietary fiber, an abundant heteropolysaccharide in the main and intermediate cellular lamellae of plant cell walls. Pectin is degraded by a varied group of microorganisms residing in the human gut, which depolymerize pectin by secreting both cell-bound and extracellular enzymes to produce monosaccharides. The pectin fermentation degradation pathway is the main mechanism for the degradation of carbohydrates that cannot be digested in human GIT, and the end products include SCFAs, ethanol, CO2 and H2. The makeup of intestinal microbiota is impacted by these products. Additionally, the effect of pectin on intestinal microbial fractions is related to the structure of pectin, the intestinal environment and the degree of pectin esterification. Moreover, pectin itself and pectin degradation products contribute to human health by influencing intestinal microorganisms. Pectin is effective in modifying allergies to sensitization, reducing body composition and has a preventive effect on type I diabetes.
... Adding to the benefit of probiotics in the treatment of oral diseases, prebiotics have also been found to be useful. [2] Resulting mixture of prebiotics and probiotics is known as synbiotics. Gibson and Roberfroid in 1995 introduced this concept of "synbiotics." ...
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This is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms. For reprints contact: reprints@medknow.com How to cite this article: Setia R, Bajaj N, Bhola M, Brar GS. Oral synbiosis-Current evidence and future potential. Abstract The human oral cavity is colonized by a complex ecosystem of microorganisms. There are various beneficial and harmful bacteria present in the oral cavity. Beneficial bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections, and modulate a normal immunological response. In order to achieve, restore, and maintain favorable balance in the ecosystem, the modification of the oral microbiota is necessary, for improved health outcomes. So, the introduction of probiotics, prebiotics, or synbiotics in a human diet could be beneficial. Probiotics are dietary supplements containing beneficial bacteria and yeast, whereas prebiotics are nondigestible dietary supplements that further stimulate the number and activities of probiotics to improve oral health. So, the combination of these two, probiotic and prebiotic, are regarded as "synbiotic." Synbiotics are emerging as a captivating and desirable field in dentistry, which when consumed provides noninvasive treatment and thus improves the quality of life. This review article highlights the role of synbiotics in oral health and disease, as synbiotics can be considered a potential therapeutic and preventive strategy against various oral diseases.
... There are five basic criteria used to classify food ingredients as potential prebiotics according to Wang [88]: ...
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Cardiovascular diseases are the main cause of death in many countries, and the better prevention and prediction of these diseases would be of great importance for individuals and society. Nutrition, the gut microbiota, and metabolism have raised much interest in the field of cardiovascular disease research in the search for the main mechanisms that promote cardiovascular diseases. Understanding the interactions between dietary nutrient intake and the gut microbiota-mediated metabolism may provide clinical insight in order to identify individuals at risk of cardiometabolic disease progression, as well as other potential therapeutic targets to mitigate the risk of cardiometabolic disease progression. The development of cardiometabolic diseases can be modulated by specific beneficial metabolites derived from bacteria. Therefore, it is very important to investigate the impact of these metabolites on human health and the possibilities of modulating their production with dietary supplements called biotics.
... Five basic important criteria for the classification of prebiotics; It is expressed as resistance to digestion in the upper parts of the digestive tract, fermentation with intestinal microbiota, positive effect on host health, selective stimulation of growth of probiotics, stability in various food or feed processing conditions (Wang, 2009;Slizewska et al., 2013). For a food to have prebiotic properties; It should be resistant to stomach acid, not hydrolyzed by digestive enzymes, not absorbed in the upper parts of the gastrointestinal tract, hydrolyzed by microorganisms in the intestine, and stimulate the proliferation of more microorganisms that have a positive effect on health (Gibson and Roberfroid, 2008). ...
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THE EGG PRODUCTION, GROWTH, SLAUGHTER AND CARCASS CHARACTERISTICS OF NATIVE GEES (Anser anser) RAISED UNDER BREEDERS CONDITIONS IN KARS; II. GROWING, SLAUGHTER AND CARCASS CHARACTERISTICS
... Recently, researchers have demonstrated that several of these secondary metabolites are industrially and economically important. They have been used in a variety of industries such as pharmaceuticals and food (Rossi, 2009;Daverey and Pakshirajan, 2009), especially in the eld of probiotics (Dharmaraj, 2010) and prebiotics (Wang, 2009). The development of techniques such as Solid State Fermentation (SSF) and Submerged Fermentation (SmF) has led to industrial-level production of bioactive compounds. ...
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Background Due to important, multiple uses of chitosan and lake of its traditional sources (crustacean shells) in Syria ,it was necessary to extract chitosan from alternative sources like fungal cell wall considering that fungal mycelium can be obtained by simple ,rapid ,and low cost ways regardless of geographical location or season, In recent years, there have been a number of statistics around the world for vegan and vegetarian populations. There are about 5 out of 100 persons getting affected by crustacean allergy, which means that about 300 million persons need non-crustacean-ingredients. This is the reason that people are getting interested in replacing the animal source products with non-animal source products. Results In this study chitosan was extracted from Rhizopus stolonifer by submerged fermentation in Sweet Sorghum Juice. It was observed after growing fungus on diluted Sweet Sorghum Juice by submerged fermentation that the biggest amount of chitosan extracted from Rhizopus stolonifer was 0.256 g (4.9% of mycelium dry weight). The liquid medium was optimized to get the biggest dry weight of this fungus. The results showed that diluting the fermentation medium to 30/70 v/v in distilled water under submerged fermentation for 6 days at 25º C degree by adding 2% of peptone had given the biggest dry weight of Rhizopus stolonifer. Conclusion Further studies are needed to examine and improve extracted amount of chitosan from different species of fungi.
... Specifically, infant food products such as formulas, include a mixture of GOS and FOS (fructo-oligosaccharides) given the resemblance on the gut microbiota formation when compared to breastfed infants [19]. Besides the prebiotic benefits of GOS, some technological advantages when applying GOS ingredients in food products have been identified, including improvements in mouth feel, creaminess, and sweetness [20,21]. ...
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Valorization of by-products in the dairy industry as a strategy to promote circular economies has become a priority around the globe. Cheese whey and its derivates from filtration technologies offer a source of valuable molecules such as proteins, fat, lactose, and minerals. For this study, after protein concentration and recovery through ultrafiltration, lactose remaining in the permeate was furtherly concentrated with nanofiltration, resulting in a retentate used as substrate for the enzymatic production of galacto-oligosaccharides (GOS). The kinetics of GOS generation with a commercial β-galactosidase, was carried out, quantifying the carbohydrate composition by HPAEC-PAD. Results showed that at 0.5 h, GOS yield reached a maximum of 74% (g GOS/g lactose) with a lactose utilization of 63%. Under these conditions, a GOS syrup (75% soluble solids) was generated and applied in a porridge for blind paired comparison test, including a control without the syrup. No differences were identified in color and odor between porridges; however, flavor and mouthfeel of the GOS-added sample improved according to the comments of panelists. This study presents an alternative process for the valorization of whey permeate to produce GOS ingredients that can be used directly in day-to-day dairy products.
... Today, new pectin sources are also being researched, and the thickening effect of the obtained pectin and the rheological properties it brings to the products are studied (Nejatian et al., 2022). Today, prebiotics are used to give texture to confectionery products, as well as to enrich these products in terms of fiber (Wang, 2009). The main prebiotics used in foods are inulin, fructo-oligosaccharides, gluco-oligosaccharides, galacta-oligosaccharides, xylo-oligosaccharides, soy oligosaccharides, resistant starch, isomalt, polydextrose, maltodextrin, and modified carbohydrates (Mussatto & Mancilha, 2007). ...
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In this study, 60% of the total sugar (sucrose and corn syrup) in pectin jellies was substituted by using single or various combinations of the bulking agents: isomalt, polydextrose, and inulin. Substitution with isomalt resulted in lower hardness and flexibility and lower moisture content; it ended up with an opaque and rough appearance on the outer surface, thus causing lower sensory acceptability and shorter storage stability than conventional product. Substitution of sugars with inulin was found to be successful in terms of lowering water activity, improving sensory characteristics, and supporting the prebiotic activity ( B. clausii ). Polydextrose was also successful, while bringing with the handicap of a softness perception in the jelly due to high hygroscopicity. Besides, it was the most effective bulking agent for growth of both the beneficial probiotic bacteria tested ( Lactobacillus acidophilus and Bacillus clausii ). The highest colony counts of L. acidophilus was found in Inulin+Polydextrose jelly (220 × 10 ⁴ CFU/g); however, this synergistic effect of inulin and polydextrose was not observed for B. clausii . Substitution of sugars with only inulin gave the best results for taste, at the same time scored high for color and appearance. In relation to this, 90% of panelists preferred the inulin jelly as “I would definitely buy.” The lowest energy values were achieved in jellies developed by the addition of polydextrose, inulin+polydextrose, and isomalt+polydextrose with 43.1% 39.9%, and 38.8% reductions in calorie, respectively, compared with the conventional product. The results demonstrated many aspects of the successful use of polydextrose and inulin alone or in combination as sugar substitutes in the production of pectin jelly. Practical applications The awareness for the consumption of functional foods, which contain ingredients that provide additional health benefits beyond the basic nutritional requirements, is in increasing demand. In order to meet this demand of consumers, nutritious, functional, and alternative foods have started to take their place in the market. Confectionery products have an important place among these food groups. As a market that has consumers from all age groups apart from basic nutritional needs, the confectionery sector has a diverse product group and large consumer base in the world. Prebiotics are included in confectionery products in order to give mouthfeel, texture, functional attributes, and some act as bulking agent. We investigated the combined use of prebiotics such as polydextrose, inulin, and isomalt as bulking agents in soft pectin jellies, and significant improvement was achieved in terms of low‐energy product development. The low‐energy soft‐type pectin jellies were characterized, and the samples using prebiotics showed various advantages in terms of physical properties.
... Five basic important criteria for the classification of prebiotics; It is expressed as resistance to digestion in the upper parts of the digestive tract, fermentation with intestinal microbiota, positive effect on host health, selective stimulation of growth of probiotics, stability in various food or feed processing conditions (Wang, 2009;Slizewska et al., 2013). For a food to have prebiotic properties; It should be resistant to stomach acid, not hydrolyzed by digestive enzymes, not absorbed in the upper parts of the gastrointestinal tract, hydrolyzed by microorganisms in the intestine, and stimulate the proliferation of more microorganisms that have a positive effect on health (Gibson and Roberfroid, 2008). ...
... It has been revealed that changes in the intestinal microflora may have some disadvantageous consequences depending on the type of stimulated bacterial populations. Additionally, the shift of metabolism toward greater butyrate formation could result in some adverse effects, e.g., supporting the growth of undesirable clostridia (Wang, 2009). ...
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Controlled oral delivery of bioactive molecules remains a promising platform for the food and biomedical realm. Nonetheless, there are many bottlenecks to the efficient oral bioactive delivery that necessitates the development of advanced approaches. In recent years, prebiotic carbohydrates have drawn surging interest for targeted bioactive delivery due to their potential of multi-stimuli release mechanisms. Harnessing prebiotic-based vehicles confers novel possibilities for intact oral bioactive delivery, improving their bioavailability and efficacy. This critical review updates state of the art on progresses in oral delivery of natural active agents via prebiotic carbohydrates. We offer the latest advances concerning prebiotic-based vehicles (i.e., pH/time-dependent systems, enzyme-sensitive polymers, and colonic microbiota-dependent vehicles), emphasizing their key attributes to attaining controlled/targeted bioactive delivery to the intended locus. Finally, we discuss safety considerations, challenges, and future perspectives toward advances in the field.
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Inulin is a naturally occurring dietary fiber belonging to the group of carbohydrates known as fructans. It is widely used in food processing as a prebiotic, fiber supplement, and fat substitute due to its unique functional properties. As a fiber supplement, it enhances gut health by serving as a substrate for beneficial gut bacteria, which supports the immune system, improves metabolic health, and may contribute to the management of diabetes and cardiovascular diseases. Additionally, inulin has also demonstrated tremendous potential in influencing cognitive health through modulation of the gut-brain axis and its significant role in mineral absorption and bone health. This comprehensive analysis positions inulin as a promising dietary fiber with multifaceted therapeutic potential, from digestive health to chronic disease management.
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Background and Objectives : Synbiotics is the combination of probiotics and prebiotics. Probiotics are good microorganisms that are beneficial to the gut, while prebiotics are dietary fibers that cannot be digested or absorbed by the human body in the gastrointestinal tract. However, the prebiotics are food sources of probiotics. Therefore, synbiotics can support probiotics working more effectively. Sources of prebiotics can be found in agricultural products, such as coconuts, artichoke, bananas, etc. Therefore, objectives of this research were to utilize community agricultural waste as prebiotics for developing prototype functional food products. The raw material used in the study was “Khun Si Mo” coconut meal (Ban Suan Nam Som, Amphawa, Samut Songkhram) in order to add value waste raw materials of thecommunity. Methodology : In the present study, a commercial bacterium (Lactobacillus bulgaricus TISTR 451) was used as probiotics for study, while coconut meal (Khun Si Mo) was tested for prebiotics. The coconut meal was varied as 0, 1.0, 1.5 and 2.0%(w/v) to select the appropriate amount for probiotic growth. Then, encapsulation efficiency was investigated by encapsulation of commercial probiotics with 3 different biopolymers, such as 4%(w/w) alginate, 0.5%(w/w) carrageenan, and the mixture of 4%(w/w) alginate and 0.5%(w/w) carrageenan in a ratio of 1:1. The highest encapsulation efficiency and survival rate of probiotics were determined. To study the role of synbiotics on the probiotics survival in functional food products, optimal content of probiotics and prebiotics were selected for encapsulation as compared to probiotics encapsulation (control) in functional products (ice cream and salad dressing).วารสารวิทยาศาสตร์บูรพา ปีที่ 29 (ฉบับที่ 2) พฤษภาคม – สิงหาคม พ.ศ. 2567 BURAPHA SCIENCE JOURNAL Volume 29 (No.2) May – August 2024 บทความวิจัย 831 Main Results: Coconut meal 1.5% was suitable for a growth of lactic acid bacteria, increasing from 9.88 to 10.10 log CFU/mL. According to analysis, the encapsulation efficiency of 3 different kinds of biopolymers was found that the mixture of alginate and carrageenan gave the highest encapsulation efficiency (95.63±0.16%) in correspondence with the highest of survival rate of probiotics encapsulated with the mixture of alginate and carrageenan (8.79 log CFU/mL) after incubation in simulated gastric juice for 120 min. It indicated that the mixture of alginate and carrageenan improved the survival rate of probiotics. Therefore, the mixture of 2 biopolymers was selected for probiotics and prebiotics encapsulation, and applied in ice cream and salad dressing. The results showed that synbiotics were able to maintain the survival rate of probiotics in both products due to the presence of prebiotics being food sources of probiotics. Conclusions: Co-encapsulation of prebiotics and probiotics could retard the death and enhance survival of probiotics in severe conditions. It can also be applied in other functional food products, which were acceptable and good for the digestive system of consumers. Key words : probiotics ; prebiotics ; synbiotics ; coconut meal powder ; encapsulation
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Obesity is recognized as a global epidemic that can result in changes in the human body and metabolism. Accumulating evidence indicates that gut microbiota (GM) can affect the development of obesity. The GM not only plays a crucial role in digesting and absorbing nutrients, but also in maintaining the overall health of the host. Dietary supplements such as non-starch polysaccharides are mainly fermented by the GM in the colon. Recent findings suggest that shaping the GM through the prebiotic function of non-starch polysaccharides may be a viable strategy against obesity. In this paper, the effects of non-starch polysaccharides on host health, together with their prebiotic function influencing the GM to control obesity via the gut-target organ axis, are reviewed. Potential perspectives of non-starch polysaccharides exhibiting anti-obesity effects via the gut-target organ axis are proposed for future research.
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The influence of gut microbiome, metabolites, omics, hormones, and stress on general and mental health is increasingly being recognized. Ancient cultures recognized the importance of diet and gut health on the overall health of an individual. Western science and modern scientific methods are beginning to unravel the foundations and mechanisms behind some of the ancient beliefs and customs. The gut microbiome, an organ itself, is now thought to influence almost all other organs, ranging from the brain to the reproductive systems. Gut microbiome, metabolites, hormones, and biological sex also influence a myriad of health conditions that range from mental health disorders, obesity, gastrointestinal disorders, and cardiovascular diseases to reproductive health. Here, we review the history and current understanding of the gut–brain axis bidirectional talk in various mental health disorders with special emphasis on anxiety and depressive disorders, whose prevalence has increased by over 50% in the past three decades with COVID-19 pandemic being the biggest risk factor in the last few years. The vagal nerve is an important contributor to this bidirectional talk, but other pathways also contribute, and most remain understudied. Probiotics containing Lactobacillus and Bifidobacterium species seem to have the most impact on improvement in mental health symptoms, but the challenge appears to be maintaining sustained levels, especially since neither Lactobacillus nor Bifidobacterium can permanently colonize the gut. Ancient endogenous retroviral DNA in the human genome is also linked to several psychiatric disorders, including depression. These discoveries reveal the complex and intricately intertwined nature of gut health with mental health disorders.
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Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short‐chain fatty acids, gamma‐aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut‐health‐enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.
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Antibiotics have been used in animal feeds as antimicrobial growth promoters over the past 50 years. However, the ban of antibiotics due to the development of antimicrobial resistance, is calling for alternative approaches. For example, the application of probiotics and prebiotics in animal feed may enhance the natural defense mechanism against unhealthful microorganisms and reduce the risk of intestinal diseases. Probiotics are living microorganisms administered orally in enough quantity to change epithelial duct microorganism communities in specific host’s, leading to improved health of the host. Prebiotics are non-digestible fiber created from the fermentation of enteric microorganisms which boosts useful commensal gut microorganisms ensuring a useful physiological result on the host, whether man or animal. Both induce beneficial effects on animals such as modulation of the system, growth sweetening and sickness bar. The combination of probiotics and prebiotics might be next step to scale back the possibilities of infection in animal. This chapter reviews probiotics and prebiotics in animal nutrition as an alternative to antibiotics. The definition, selection as well as mechanisms of action of probiotics and prebiotics are presented. We discuss the up-to-date information about the role of probiotics and prebiotics in animal nutrition and health, specially on monogastric animals and aquaculture. Issues of safety and risk within the use of probiotics and prebiotics for animal use are additionally provided.
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This study aimed to evaluate the effects of Limosilactobacillus fermentum and Lactiplantibacillus plantarum isolated from human feces coordinating with inulin on the composition of gut microbiota and metabolic profiles in db/db mice. These supplements were administered to db/db mice for 12 weeks. The results showed that the Lactobacillaceae coordinating with inulin group (LI) exhibited lower fasting blood glucose levels than the model control group (MC). Additionally, LI was found to enhance colon tissue and increase the levels of short-chain fatty acids. 16S rRNA sequencing revealed that the abundance of Corynebacterium and Proteus, which were significantly increased diabetes. in the MC group compared with NC group, were significantly decreased by the treatment of LI that also restored the key genera of the Lachnospiraceae_NK4A136_group, Lachnoclostridium, Ruminococcus_gnavus_group,Desulfovibrio, and Lachnospiraceae_UCG-006. Untargeted metabolomics analysis showed thatlotaustralin, 5-hydroxyindoleacetic acid, and 13(S)-HpODE were increased while L-phenylalanine, and L-tryptophan were decreased in the MC group compared with the NC group. However, the intervention of LI reversed the levels of these metabolites in the intestine. Correlation analysis revealed that Lachnoclostridium and Ruminococcus_gnavus_group were negatively correlated with 5-hydroxyindoleacetic acid and 13 (S)-HpODE, but positively correlated with L-tryptophan. 13(S)-HpODE was involved in the "linoleic acid metabolism". L-tryptophan and 5-hydroxyindoleacetic acid were involved in "tryptophan metabolism" and "serotonergic synapse". These findings suggest that LI may alleviate type 2 diabetes symptoms by modulating the abundance of Ruminococcus_gnavus_group and Lachnoclostridium to regulate the pathways of "linoleic acid metabolism", "serotonergic synapse", and" tryptophan metabolism". Our results provide new insights into prevention and treatment of type 2 diabetes.
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The fundamental role of prebiotics, probiotics, and the synergistic combination of these (synbiotics) on human health has contributed to a growing interest in the research and development of these products, which can be specifically designed to produce bioactive molecules with functions and specific health benefits. However, challenges such as the design of bioreactors for their production, selection of suitable combinations of prebiotics and probiotics, assurance of their viability, as well as the development of methodologies for the evaluation of their benefits represent a source for continuous improvement and innovation in this area. The purpose of this chapter is to identify and analyze the major advances in research and development of synbiotic products. The multiple health benefits attributed to the action of these products are explored, as well the advances in the design of bioreactors for their production, use of microencapsulation, nanotechnology, and other technologies to ensure their viability and modification of its functionality, applications in various fields such as dermatological diseases, animal feed, and functional foods. Recent advances in synbiotics have allowed the development of better applications in terms of viability, sustainability, and effectiveness, as well as a greater understanding of their beneficial properties, opening new opportunities in the fields of nutrition, food industry, among others.
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Probiotics have been suggested to be involved in both prevention and treatment of various human cancers. Probiotics in Anticancer Immunity is a set of volumes in the Frontiers in Cancer Immunology series that explains biochemical mechanisms of anticancer immunity exerted by probiotics in various human cancers. It presents edited chapters focused on the evidence of probiotic use against human cancers through several animal and human studies. This volume of Probiotics in Anticancer Immunity consists of 11 chapters. The introductory chapters provide information about the link between gut microbiota and the host immune system in cancer and the general mechanisms of anticancer immunity exerted by probiotics. Subsequent chapters are focused on probiotics' anticancer immunity in specific cancers such as, skin cancer, stomach cancer, breast cancer, lung cancer, head and neck cancer, liver cancer, cervical and colon cancer. Key features - Gives a new dimensions and insight in the role of probiotics in anticancer immunity towards various human cancers - Provides several color figures and tables to clearly explain relevant information - Includes recent information with new insights and references - Meets the needs of basic (pre-clinical) and advanced clinical researchers and postgraduate scholars
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Probiotics have been suggested to be involved in both prevention and treatment of various human cancers. Probiotics in Anticancer Immunity is a set of volumes in the Frontiers in Cancer Immunology series that explains biochemical mechanisms of anticancer immunity exerted by probiotics in various human cancers. It presents edited chapters focused on the evidence of probiotic use against human cancers through several animal and human studies. This volume of Probiotics in Anticancer Immunity consists of 11 chapters. The introductory chapters provide information about the link between gut microbiota and the host immune system in cancer and the general mechanisms of anticancer immunity exerted by probiotics. Subsequent chapters are focused on probiotics' anticancer immunity in specific cancers such as, skin cancer, stomach cancer, breast cancer, lung cancer, head and neck cancer, liver cancer, cervical and colon cancer. Key features - Gives a new dimensions and insight in the role of probiotics in anticancer immunity towards various human cancers - Provides several color figures and tables to clearly explain relevant information - Includes recent information with new insights and references - Meets the needs of basic (pre-clinical) and advanced clinical researchers and postgraduate scholars
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Probiotics have been suggested to be involved in both prevention and treatment of various human cancers. Probiotics in Anticancer Immunity is a set of volumes in the Frontiers in Cancer Immunology series that explains biochemical mechanisms of anticancer immunity exerted by probiotics in various human cancers. It presents edited chapters focused on the evidence of probiotic use against human cancers through several animal and human studies. This volume of Probiotics in Anticancer Immunity consists of 11 chapters. The introductory chapters provide information about the link between gut microbiota and the host immune system in cancer and the general mechanisms of anticancer immunity exerted by probiotics. Subsequent chapters are focused on probiotics' anticancer immunity in specific cancers such as, skin cancer, stomach cancer, breast cancer, lung cancer, head and neck cancer, liver cancer, cervical and colon cancer. Key features - Gives a new dimensions and insight in the role of probiotics in anticancer immunity towards various human cancers - Provides several color figures and tables to clearly explain relevant information - Includes recent information with new insights and references - Meets the needs of basic (pre-clinical) and advanced clinical researchers and postgraduate scholars
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BACKGROUND: Studies have proven that prebiotics and probiotics helped in prevention and treatment of several conditions. It is important to know that a nutrition professional should have proper knowledge on nutraceuticals and nutritional properties, types of probiotic species, application of specific strains, dosage, safety, shelf life and the emerging ingredients and products containing them. Lack of awareness and poor knowledge will lead to misguiding the patients. OBJECTIVE: To compare the association/relation between the knowledge, attitude, perception and overall KAP scores on probiotics and prebiotics with the years of experience, qualification, and practice (dietary consumption of these foods on regular basis) among the working and student category. RESULTS: Through this online survey conducted among dieticians of various field and students pursuing nutrition it was seen that, there was significant difference in the level of perception among the two groups, with a mean perception score (13.97 ± 3.501) of the working categories which was found to be significantly greater (p= 0.000) than the mean perception score (12.38 ± 3.583) of the students. When assessed the overall knowledge, attitude and perception (KAP) score it was seen that the mean KAP score (82.29 ± 7.681) of the working categories was found tobe significantly greater(p=0.000) than the mean KAP score (79.68 ± 7.683) of the student indicating that the workingcategory had better perception and overall KAP score about probiotics and prebiotics. A significant association wasfound between highest qualification and perception (χ 2 = 25.137, p = 0.014). The relationship on how the number of years of experience influences knowledge, attitude, perception and the overall knowledge, attitude and perception score was also tested. It was found that the knowledge and attitude scores did not show any significant relationship. But with perception score it showed a positive weak correlation at 1% level. Same way it showed a positive weak correlation at 5% level with the overall knowledge, attitude, and perception scores International Journal of Multidisciplinary Research in Arts, Science & Commerce CONCLUSION: In this study it can concluded that the working and student category had a fair knowledge and attitude towards probiotics and prebiotics, but the working category showed a significant positive perception as compared to the student category. It was also found that as the qualification and the year of working experience increases the perception towards recommending probiotics and prebiotics also increases. Keywords: PROBIOTICS, PREBIOTICS, FUNCTIONAL FOODS, MICROBIOTA, DIETITIANS
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Cancer is one of the health-challenged in the world and accounts for a high number of deaths. Cancer is also considered a terminal ill condition that arises due to exposure to harmful chemicals or might be due to metabolic disturbance. However, various treatment options are available, but no one is successful. Synbiotics may be an alternative therapeutic approach to treat cancer. Synbiotics are comprised of prebiotics and probiotics. Synbiotics may inhibit the absorption of carcinogens from the intestine and inactivate carcinogens genes. However, the selection of prebiotics and probiotics for the designing of synbiotics is not easy and may be affected by the pH, temperature, liquid, or solid state of the synbiotics. The selection of microorganisms, substrate, and design of the study must be as per the regulatory guideline. The proper selection of substrate and prebiotics is an essential criterion to ensure safety. Unfortunately, no adverse events have been reported in clinical trials outcome. Hence, an update to the regulatory guideline is necessary. This chapter deals with the introduction of synbiotics, selection criteria, and other regulatory aspects related to the synbiotics.
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Food fermentation has been a tradition for decades due to its immense benefits. Lactic acid bacteria are known to possess probiotic potential due to various chemical antimicrobial substances they produce. This research was aimed at isolating Lactobacillus spp. from locally fermented locust beans and screening the isolates for their probiotic potential. A total of 20 samples of fermented locust beans (P. biglobosa) were collected and processed. The samples were inoculated onto de-Mann Rogosa Sharpe (MRS) media and incubated anaerobically. The isolates with characteristic colonial morphology of Lactobacillus sp. were characterized using Gram staining and biochemical tests. Lactobacillus spp. isolates were screened in-vitro for probiotic potential using the following parameters, tolerance of low pH, bile tolerance and antimicrobial activity. Four isolates of Lactobacillus species consisting of Lactobacillus fermentum and Lactobacillus plantarum were isolated from different fermented locust beans. All isolates showed tolerance to low pH and bile concentration of 3.04 and 0.3%, respectively. The Lactobacillus species isolates showed varying antibacterial activity against all test bacteria with isolate S06 (L. plantarum) showing the highest degree of antibacterial activity. In conclusion, the Lactobacillus species isolated from fermented locust beans can serve as probiotic candidate.
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Lactose is the most prevalent component in milk and is present as an energy source for the newly born offspring. It has always been considered to be the poor cousin to the milk fat and protein fractions in milk with respect to its value as a dairy ingredient, and considerable research has been undertaken around how excess lactose in the dairy processing industry can be valorised. As a disaccharide composed of the monosaccharides glucose and galactose, lactose can provide the backbone building block for numerous sugar-derived synthetic compounds that are becoming increasingly significant in our food and health industries. The six lactose derivatives discussed in this chapter include galacto-oligosaccharides (GOS), lactulose, lactosucrose, lactitol, lactobionic acid, and tagatose. These compounds are only observed in trace amounts in natural cow’s milk, if present at all, but all can be produced either chemically or enzymatically.
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Probiotics have attracted increasing interest in the scientific, healthcare, and public sectors in recent years. Publicity around microbiome research has also changed the popular perspective of microbes, moving away from disease‐causing entities that should be avoided and toward a more reasonable approach that incorporates an awareness of microorganisms' beneficial roles in human health. Human microbiome composition has been associated with considerable gains in human health. Changes in the intestinal microbial population relative to control groups are now associated with a number of intestinal and extraintestinal illnesses. Modification of the human microbiome in order to restore equilibrium to microbial populations is a potential strategy for improving human health in the context of a variety of illnesses. The human microbiome is vital for metabolic functions, such as vitamin synthesis, short‐chain fatty acid synthesis, and other key chemical digestion, gut homeostasis maintenance, and host immune response regulation. Molecular crosstalk is a process by which intestinal bacteria and human cells communicate via surface‐associated proteins or extracellular components. Additionally, structural components of bacteria have their own receptors in the innate immune system; for example, Toll‐like receptor 5 recognizes a constant percentage of surfaceassociated flagellin, whereas Toll‐like receptor‐4 recognizes the cell wall component lipopolysaccharide. This chapter will highlight the importance of probiotic and their advancement with special reference to bioinformatics and classical methods.
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The microbic colonization of human intestine begins at birth, when from a sterile state the newborn is exposed to an external environment rich in various bacterial species. The kind of delivery has an important influence on the composition of the intestinal flora in the first days of life. Thereafter, the microflora is mainly influenced by the kind of feeding: breast-fed infants show a predominance of bifidobacteria and lactobacilli, whereas bottle-fed infants develop a mixed flora with a lower number of bifidobacteria.The “bifidogenic effect” of human milk is not related to a single growth-promoting substance, but rather to a complex of interacting factors. In particular the prebiotic effect has been ascribed to the low concentration of proteins and phosphates, the presence of lactoferrin, lactose, nucleotides and oligosaccharides.The real prebiotic role of each of these substances is not yet clearly defined, with the exception of oligosaccharides which undoubtedly promote a bifidobacteria-dominant microflora.
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Hydrogen is produced during fermentation in the large intestine and may be excreted in breath and flatus or further metabolized by the flora. However, there is little information about total H2 excretion from different substrates or the extent to which it is metabolized in the colon. We have therefore measured total H2 and methane excretion in 10 healthy subjects using a whole body calorimeter. Breath gases were measured simultaneously with total excretion in response to lactulose, pectin, and banana starch. Metabolic activities of the predominant H2 consuming anaerobes (methanogenic, sulfate reducing, and acetogenic bacteria) were measured in fecal samples. Total H2 excretion on a starch and fiber-free diet was 35 ± 6.1 mL/24 h ± SEM. H2 from 7.5 g, 15 g, and 22.5 g lactulose was 88.1 ± 22.4 mL, 227.0 ± 60.7 mL, and 321.8 ± 79.2 mL. Four of the subjects also excreted CH4, which was 51.3 ± 5.5 mL, 97.3 ± 18.4 mL, and 157.5 ± 36.3 mL for the respective lactulose doses. H2 excretion was less in methanogenic subjects (7.9 mL/g lactulose) than in nonmethanogenic (17.3 mL/g), but total H2 excreted as, hydrogen + methane, was 34.9 mL/g. H2 from pectin (20 g) was 14.1% ± 3.2% and from starch (22.2 g) 38.6% ± 9.2% of an equivalent lactulose dose. Sixty-five percent of total H2 and CH4 was expired in breath at total excretion rates up to 200 mL/24 h. Over this the proportion decreased to 25% with an overall average of 58%. Only subjects with CH4 excretion in vivo showed methanogenesis in feces, whereas nonmethanogenic subjects showed high sulfate-reducing activity in feces (58.7 ± 5.6 nmol 35SO4 reduced · h−1 · g−1 wet wt vs. 7.9 ± 2.0 nmol · h−1 · g−1 in methanogens). Acetogenesis rates were very low in both groups. It was concluded that H2 excretion varies with different substrates. The proportion of H2 that is exhaled in breath is higher than currently accepted and varies with total excretion rate. Substantial amounts of H2 are consumed by methanogenic and sulfate-reducing bacteria.
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The effects of lactulose and lactitol (2x10 g/d) were studied in 36 healthy volunteers in comparison to placebo. All parameters studied were affected by both treatments, lactulose in general leading to more pronounced changes compared to lactitol. Probiotic bacteria were increased, and putrefactive bacteria and potential pathogens were significantly reduced. These variations in colonic flora had the following consequences: (i) a reduced activity of pro-carcinogenic enzymes: azoreductase, 7α-dehydroxylase, ß-glucuronidase, nitroreductase and urease activity; (ii) a global increase of short-chain fatty acids in faeces; (iii) an effect on pH and moisture of faeces, and (iv) also on aromatic compounds such as phenol, cresol, indole and skatol. The findings suggest that lactulose and lactitol are not comparable in their effect on the colonic microflora, its metabolism, and the consequent probiotic effects on human health. The differences found may also be of clinical relevance suggesting that neither compound is equipotent.
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In both health and disease, the colonic microbiota plays an important role in several areas of human physiology. This complex assemblage of microorganisms endows great metabolic potential on the large intestine, primarily through its degradative abilities. Many hundreds of different types of bacteria, varying widely in physiology and biochemistry, exist in a multitude of different microhabitats in the lumen of the large gut, the mucin layer and on mucosal surfaces. Both microbiota and host obtain clear benefits from association. For example, growth substrates from diet and body tissues, together with a relatively stable environment for bacteria to proliferate are provided by the host, which in turn has evolved to use butyrate, a bacterial fermentation product, as its principal source of energy for epithelial cells in the distal bowel. The main sources of carbon and energy for intestinal bacteria are complex carbohydrates (starches, non- starch polysaccharides). Carbohydrate metabolism is of great importance in the large intestine, since genetically, and in terms of absolute numbers, the vast majority of culturable microorganisms are saccharolytic. The amounts and types of fermentation products formed by colonic bacteria depend on the relative amounts of each substrate available, their chemical structures and compositions, as well as the fermentation strategies (biochemical characteristics and catabolite regulatory mechanisms) of bacteria participating in depolymerization and fermentation of the substrates. Protein breakdown and dissimilatory amino acid metabolism result in the formation of a number of putatively toxic metabolites, including phenols, indoles and amines. Production of these substances is inhibited or repressed in many intestinal microorganisms by a fermentable source of carbohydrate. Owing to the anatomy and physiology of the colon, putrefactive processes become quantitatively more important in the distal bowel, where carbohydrate is more limiting.
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N-Acetylehitooligosaccharides ((GlcNAc)(n)) with different degrees of polymerization (n=1-6) were prepared as the main carbon sources in media for evaluating the growth of nine intestinal bacteria. A chitohydrolysate was prepared by hydrolyzing shrimp-shell chitin using HCl. After purification, the purity of each (GlcNAc)(1-6) was > 86%. The growth of intestinal bacteria was carried out in a basal medium (BM) containing 0.2% (w/v) of each sugar or glucose as the main carbon source and was evaluated using maximum cell densities and specific growth rates. Bacteroides fragilis and Clostridium perfringens could respectively utilize GlcNAc and (GlcNAc)(2) more efficiently for growth than glucose. Bifidobacterium adolcscentis and Eubacterium limosum could use (GlcNAc)(1-6) slightly as their main carbon source. Escherichia coli, Lactococcus lactis and Proteus vulgaris could utilize glucose more efficiently than (GleNac)(1-6). GlcNAc was used more readily than (GlcNAC)(2-6) by Staphylococcus aureus, exhibiting almost the same specific growth rates. In BM, Streptococcus faecalis grew well even without adding each of the sugars tested. (C) 2002 Published by Elsevier Science B.V. on behalf of the Federation of European Microbiological Societies.
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Amongst those components most likely to be used in functional foods, prebiotics show very interesting properties with some already being recognised and used as improved food ingredients (Coussement, 1996). A prebiotic has been defined as “a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health” (Gibson and Roberfroid, 1995). To be classified as a prebiotic, a food ingredient should be neither hydrolysed, nor absorbed in the upper part of the gastrointestinal tract, be selectively fermented by a limited number of potentially beneficial bacteria in the colon, and alter the composition of the colonic microbiota towards a healthier community. A prebiotic may also induce systemic effects which can be beneficial to the host.
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The conventional view of the human large bowel as an appendage of the digestive tract, whose principal purpose was the conservation of salt and water and the disposal of waste materials, is increasingly being replaced with that of a highly specialised digestive organ, which through the activities of its constituent microbiota rivals the liver in its metabolic capacity and in the diversity of its biochemical transformations.
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In nutritional sciences there is much interest in dietary modulation of the human gut. The gastrointestinal tract, particularly the colon, is very heavily populated with bacteria. Most bacteria are benign; however, certain gut species are pathogenic and may be involved in the onset of acute and chronic disorders. Bifidobacteria and lactobacilli are thought to be beneficial and are common targets for dietary intervention. Prebiotic is a non-viable food ingredient selectively metabolized by beneficial intestinal bacteria. Dietary modulation of the gut microflora by prebiotics is designed to improve health by stimulating numbers and/or activities of the bifidobacteria and lactobacilli. Having an 'optimal' gut microflora can increase resistance to pathogenic bacteria, lower blood ammonia, increase stimulation of the immune response and reduce the risk of cancer. This chapter examines how prebiotics are being applied to the improvement of human health and reviews the scientific evidence behind their use.
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A food can be regarded as functional if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects, in a way which is relevant to either the state of well-being and health or the reduction of the risk of a disease. Health claims are expected to be authorized for functional foods based either on enhanced function (type A claim) or disease risk reduction (type B claim). Their development is a unique opportunity to contribute to the improvement of the quality of the food offered to consumer's choice for the benefit of his well-being and health. But only a rigorous scientific approach producing sound data will garantee its success. The functional food components that are discussed in the proceedings of the 3rd ORAFTI Research Conference are the inulin-type fructans, natural food components found in miscellaneous edible plants. They are non-digestible oligosaccharides that are classified as dietary fiber. The targets for their functional effects are the colonic microflora that use them as selective 'fertilizers'; the gastrointestinal physiology; the immune functions; the bioavailability of minerals; and the metabolism of lipids. Potential health benefits may also concern reduction of the risk of some diseases like intestinal infections, constipation, non-insulin dependent diabetes, obesity, osteoporosis or colon cancer. The present proceedings review the scientific data available and, by reference to the concepts in functional food science, they assess the scientific evidence which will be used to substantiate health claims.
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There is increasing evidence that intestinal microflora play an important role in the pathogenesis of ulcerative colitis. Therefore, modification of the microflora by prebiotics, probiotics, and antibiotics may be a rational approach for controlling intestinal inflammation. Germinated barley foodstuff (GBF) is an insoluble mixture of glutamine-rich protein and hemicellulose-rich dietary Fiber. GBF is utilized efficiently by Bifidobacterium, Lactobacillus, and Eubacterium and converted by them into lactate, acetate, and butyrate. These bacterial organic acids preserve a favorable intestinal condition. We have previously shown that GBF has attenuated intestinal inflammation in patients with ulcerative colitis and experimental colitis models through prebiotic actions. The aim of this study was to compare the effect of GBF with that of probiotics and antibiotics in an experimental colitis model. Colitis was induced by feeding male SD rats with a diet containing 3.0-3.5% dextran sodium sulfate (DSS). The therapeutic effect of oral administration of a prebiotic (GBF), probiotics (mixture of Lactobacillus and Clostridium butyricum), antibiotics (vancomycin, metronidazole), and the vehicle was determined by assessing clinical and pathological scores on day 6 after initiation of colitis. Butyrate concentrations in the cecal content were also determined, GBF treatment significantly reduced colonic inflammation as assessed by clinical scores with an increase in cecal butyrate levels. Probiotic treatment with a mixture of Lactobacillus and Clostridium butyricum did not show such an effect. Both antibiotic treatments significantly attenuated clinical and pathological scores, However, in contrast to GBF, this treatment led to a significant decrease in cecal butyrate levels, These data suggest that modification of the intestinal microflora by prebiotics, including GBF, may serve as a useful adjunct in the treatment of ulcerative colitis as well as antibiotic treatment.
Article
Pro- and prebiotics have conquered the markets. There is good evidence for their functionality and our knowledge of the intestinal flora has reached a remarkable level. As an aim of the ongoing research we can define that foods and diets become available which are consistent with a broadly controlled intestinal flora that optimally supports the health of the consumer. Several general lines can be identified along which research should be directed: (1) The role of each constituent of the intestinal microbial community. That includes its metabolism, its in situ regulation and interactions with the community. (2) Factors contributing to microbial diversity among human individuals. (3) Food factors that contribute to establishing and maintaining the optimal flora. (4) The contribution of each single member of the flora as well as of the total microbial community to the well being of the human host. (5) Those microbial properties that enable the identification of an intestinal microorganism (including foodgrade and probiotically active ones) as safe, knowing that the proportion of persons with reduced defence capability increases in the society. The interactive research in human physiology, nutrition science, food technology, microbiology and, above all, molecular biology is already pursuing these lines and new tools become continuously available which may enable the achievement of the above defined objectives.
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The use of probiotics and prebiotics has become firmly established due to their beneficial effects at the nutritional and therapeutic levels. Although their use is not new, the need to identify more effective species of probiotics which meet the criteria of stability, resistance and proliferation has gained considerable importance. Recognised species include Lactobacillus sporogenes, a spore-forming fermentative bacterium, that has demonstrated its utility and advantages in various studies and which also exhibits a high degree of safety. At the same time, not all prebiotics respond to the same bifidogenic parameters and they are the source of different nutrients which favour the colonic metabolism. Fructooligosaccharides (FOS) are noted for their considerable bifidogenic power and higher production of butyrate, a short-chain fatty acid which is essential to the colonocyte. The combination of both these effects has been defined as symbiotic and has generated significant interest with regard to their nutritional and therapeutic qualities in intestinal pathologies and in certain disorders of metabolism.
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Oligofructose and inulin, which are increasingly used in human food preparations, are now recognised as important prebiotic agents influencing the microbial composition of the gastrointestinal tract of the host. The specific objective of this study was to investigate the effect of ingesting a low dose of oligofructose (5 g/day) by healthy human subjects on the faecal microflora, especially bifidobacteria, and to compare it with the ingestion of a placebo (sucrose). In a placebo-controlled study design, faecal samples were collected in the morning from 8 healthy human subjects, who were not on any medication, and immediately enumerated for bifidobacteria, Bacteroides, coliforms, total anaerobes and total aerobes. Subjects first took sucrose (placebo) daily (5 g) for 3 weeks with their normal diet except for known sources of oligofructose and inulin and subsequently were administered oligofructose (5 g) daily for 3 weeks. Faecal samples were collected after 11 days and after 3 weeks. At 2 weeks post ingestion of oligofructose, another set of faecal samples was taken.All samples were subjected to immediate microbial enumeration. Ingestion of sucrose (5 g/day) was without effect on all faecal bacteria enumerated, whereas consumption of oligofructose (5 g/day) for 11 days resulted in close to one log cycle increase in bifidobacteria numbers. No further increase was observed after the next 10 days. At 2 weeks after termination of oligofructose ingestion, bifidobacteria numbers had decreased to almost that of the period before treatment. Increases in numbers of Bacteroides and total anaerobic bacteria but not in aerobic bacteria also occurred.
Article
A purified stachyose and raffinose fraction of soybean oligosaccharides was fermented in vitro by Bifidobacterium spp., although not B.bifidum, and fermented to a limited degree by Lactobacillus salivarius, Mitsuokella multiacida and the Bacteroides fragilis group, but was not fermented by other bacteria. Six healthy adult males (28–48 yr of age) ingested 10 g of soybean oligosaccharides extract (SOE; 23 per cent stachyose and 7 per cent raffinose) daily independently or in combination with 6 ± 109 colony forming units (c.f.u.) of B.longum 105 for 3 wk. During ingestion of SOE, the number of bifidobacteria increased significantly.
Article
Lactose maldigestion, which affects a large majority of the world's population, has been mostly linked with uncomfortable symptoms. In addition, dairy consumption is variably blamed or recommended for a number of ill effects. There is, however, emerging evidence that certain lactic acid-producing bacteria, which selectively consume prebiotics, may be beneficial against some lower intestinal diseases. Lactose maldigestion and lactose should perhaps be re-evaluated as a potential provider of such a prebiotic. This historical and observational review discusses lactose and argues the opinion that it has prebiotic potential. Moreover, in maldigesters, natural ingestion or lack thereof may be relevant in the pathogenesis of diseases such as colorectal cancer and inflammatory bowel diseases.
Article
The functional prebiotic stability of fructooligosaccharides (FOS) and inulin was determined using a prebiotic activity assay. Prebiotic activity scores were determined based on the change in cell biomass of Lactobacillus paracasei 1195 on the prebiotic relative to that of Escherichia coli under equivalent conditions. Prebiotics were dissolved in citrate–phosphate buffer solutions (10% FOS or 2% inulin), and then exposed to each of three treatments simulating food processing conditions: low pH (pH 3–6), heat at low pH (30 min at 85 °C, pH 4–7), and Maillard reaction conditions (up to 6 h at 85 °C with 1% glycine, pH 7). Prebiotics were considered functionally stable if their score was unchanged after treatment. In general, only heating at low pH caused a significant reduction in prebiotic activity, with one of the FOS products being the least stable. The other conditions caused little change in activity. These results provide a basis for selecting prebiotics for use as functional food ingredients and for predicting the extent to which processing affects prebiotic activity.
Article
Aims: To compare the fermentation of dietary carbohydrates with reference to their prebiotic and gas-generating capacity. Methods and Results: Static anaerobic batch culture fermentations were carried out measuring gas generation and the prebiotic effect of five selected substrates (including various fructo-oligosaccharides, levan and maltodextrin). The largest gas producer was levan, whilst those showing no significant difference to Actilight included oligofructose and maltodextrin. Gas composition data showed that hydrogen and carbon dioxide were the two most quantitatively important gases. The substrate that appeared to have the best prebiotic effect in vitro was branched chain fructo-oligosaccharide (FOS), followed by oligofructose, Actilight and maltodextrin which each exerted a similar effect. The substrate with the least bifidogenic effect was levan. Conclusions: The composition and total gas generation data showed that there was much variation between and within donor inocula. Generally, the lower gas producers had a more selective fermentation whilst larger gas producers were less specific. Significance and Impact of the Study: The study of these three parameters enabled a more complete picture of carbohydrate breakdown to be drawn and hence highlighted the need for potential prebiotics to be more extensively evaluated in order to reduce negative side-effects such as gas distension.
Article
Newborn infants are rapidly colonized by both aerobic and and anaerobic bacteria, initially with about 50% of each type. Several factors related both to the infant and its environment influence the composition of the intestinal microflora quantitatively as well as qualitatively. Major ecological disturbances are observed in newborn infants treated with antimicrobial agents. One way of minimizing the ecological disturbances, which may be seen in infants treated in neonatal intensive care units, is to provide them with fresh breast milk from their mothers and to use antimicrobial therapy only under strict clinical indications.
Article
Degradation of a sample of high-molecular (degree of polymerisation, DP, between 13 and 30) and low-molecular (DP below 12) inulin from Jerusalem artichoke during dry heating for 30min at 165 and 195°C was analysed using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) and thin layer chromatography. Dry heating at 195°C induced complete degradation of the fructan chains and the concomitant formation of low-molecular degradation products, most likely di-d-fructose dianhydrides. In vitro fermentation studies using mixed faecal samples of eight human volunteers for 24h at 37°C showed significant stimulation of the growth of bifidobacteria and Enterobacteriaceae and a significant decrease of possibly pathogenic bacteria of the Clostridium histolyticum and C. lituseburense group by inulin samples heated at 195°C compared to unheated samples and samples heated at 165°C. This preliminary data may point to the hypothesis that heat-treated inulin or its degradation products may cause improvements of the gut microflora superior to native inulin.
Article
Dry heating of inulin from chicory for up to 60min at temperatures between 135 and 195C resulted in a significant degradation of the fructan ranging from 20 to 100%. The choice of the analytical method has a significant influence on inulin quantification especially in heat-treated samples. The amount of inulin found after thermal treatment measured as fructose after acidic hydrolysis was significantly higher compared with corresponding data obtained with a method based on enzymatic hydrolysis. Using high-performance anion-exchange chromatography with pulsed amperometric detection as well as high-performance thin-layer chromatography, it was found that thermal treatment of inulin leads to a degradation of the long fructose chains and formation of new products, most likely di-D-fructose dianhydrides. These degradation products of inulin are cleavable by acid to fructose monomers, but their glycosidic bonds are no longer accessible for -fructosidase, thus explaining the discrepancies in inulin quantification with respect to the method used. Inulin degradation must be taken into account when fructan is used as a prebiotic ingredient in thermally treated foods like bakery products.
Article
Enterococci are gram-positive bacteria and fit within the general definition of lactic acid bacteria. Modern classification techniques resulted in the transfer of some members of the genus Streptococcus, notably some of the Lancefield’s group D streptococci, to the new genus Enterococcus. Enterococci can be used as indicators of faecal contamination. They have been implicated in outbreaks of foodborne illness, and they have been ascribed a beneficial or detrimental role in foods. In processed meats, enterococci may survive heat processing and cause spoilage, though in certain cheeses the growth of enterococci contributes to ripening and development of product flavour. Some enterococci of food origin produce bacteriocins that exert anti-Listeria activity. Enterococci are used as probiotics to improve the microbial balance of the intestine, or as a treatment for gastroenteritis in humans and animals. On the other hand, enterococci have become recognised as serious nosocomial pathogens causing bacteraemia, endocarditis, urinary tract and other infections. This is in part explained by the resistance of some of these bacteria to most antibiotics that are currently in use. Resistance is acquired by gene transfer systems, such as conjugative or nonconjugative plasmids or transposons. Virulence of enterococci is not well understood but adhesins, haemolysin, hyaluronidase, aggregation substance and gelatinase are putative virulence factors. It appears that foods could be a source of vancomycin-resistant enterococci. This review addresses the issue of the health risk of foods containing enterococci.
Article
The objective was to determine the effect of chain length of inulins on the characteristics of fat-free plain yogurt manufactured with Lactobacillus casei. Probiotic fat-free plain yogurts were manufactured using Streptococcus thermophilus, Lactobacillus bulgaricus and L. casei. The treatments were inulins of short (P95), medium (GR) and long (HP) chain lengths. The inulins were incorporated at a concentration of 1.5 g/100 g yogurt mix. Inulins of various chain lengths did not affect viscosity, L*, a*, b* and appearance of yogurts manufactured with L. casei. Yogurt with HP had less syneresis compared to the control, while yogurt with P95 had syneresis comparable to the control. Yogurt with P95 had a significantly lower pH than the control, while the pH of the yogurts with other treatments was not different from the control. Flavor scores of the control were comparable to yogurt with P95. The flavor scores for yogurts with P95 were significantly higher than for yogurts with HP. The yogurts with HP had better body and texture compared to the control and P95. Chain length of prebiotics affected some characteristics of the yogurts.
Article
Because of its resident microbiota, the human colon is one of the body’s most metabolically active organs. Gut bacteria predominantly ferment undigested food materials. The nature of the fermentation may have different health consequences. For example, the end products of carbohydrate metabolism are benign, whilst proteolytic metabolites may be toxic. The use of diet to fortify certain gut flora components is a popular current aspect of functional food sciences. In this context probiotics, prebiotics and synbiotics all have a significant role. Probiotics are live microbial additions to the diet; prebiotics are foodstuffs that have a selective metabolism in the hindgut, whilst synbiotics are combinations of the two approaches. It has been demonstrated that each of these dietary intervention routes can have an effect on the gut flora ‘balance’. Whilst the real health advantages remain elusive, the use of gut microflora management has a number of potentially very important effects with resistance to pathogens, effects on gut tumours and reduction in blood lipids holding much promise. The advent of molecular tools into gut microbiology, now offer the means to more fully explore the gut biodiversity as well as reliably track changes in response to diet. The near future will determine whether the full potential of probiotics, prebiotics and synbiotics can be realised.
Article
Non-digestible oligosaccharides (NDOs) are low molecular weight carbohydrates of intermediate in nature between simple sugars and polysaccharides. They can be obtained by direct extraction from natural sources, or produced by chemical processes hydrolyzing polysaccharides, or by enzymatic and chemical synthesis from disaccharides. The NDOs possess important physicochemical and physiological properties, and are claimed to behave as dietary fibers and prebiotics. Enrichment of diet with NDOs gives opportunity for improving of gut microecology including bacterial populations, biochemical profiles and physiological effects. Therefore, their industrial applications have rapidly increased in the last few years, both in prebiotic formulations and in symbiotic products (containing probiotic organism and prebiotic oligosaccharide).
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This work established a quantitative score to describe the extent to which prebiotics (fructooligosaccharides, inulin, and galactooligosaccharides) support selective growth of lactobacilli and bifidobacteria. The prebiotic activity assay was based on the change in cell biomass after 24 h of growth of the probiotic strain on 1% prebiotic or 1% glucose relative to the change in cell biomass of a mixture of enteric strains grown under the same conditions. From the biomass data, a prebiotic activity score was calculated for five lactobacilli and five bifidobacteria. In general, the scores were dependent on the probiotic bacterial strain tested and the type of prebiotic carbohydrate utilized. The highest score was obtained for Lactobacillus paracasei 1195 grown on inulin (1.17), and the lowest score was for Bifidobacterium bifidum NCI grown on galactooligosaccharides (−1.24). Results reported here provide a basis for evaluating and optimizing combinations of probiotics and prebiotics for applications as synbiotics.
Article
Oligosaccharides are relatively new functional food ingredients that have great potential to improve the quality of many foods. In addition to providing useful modifications to food flavour and physicochemical characteristics, many of these sugars possess properties that are beneficial to the health of consumers. These include non-cariogenicity, a low calorific value and the ability to stimulate the growth of beneficial bacteria in the colon. Both the production and the applications of food-grade oligosaccharides are increasing rapidly. Major uses are in beverages, infant milk powders, confectionery, bakery products, yoghurts and dairy desserts. Research continues into the development of new oligosaccharides with a range of physiological properties and applications in the food industry.
Article
Galacto-oligosaccharides (GOS) are considered to have bifidogenic properties in humans. To study the effect of GOS-containing syrup (60% GOS) alone or together with the probiotic strain Bifidobacterium lactis Bb-12 on selected components of the faecal flora, and the effect of GOS supplementation on colonisation of B. lactis Bb-12, a feeding trial on 30 healthy volunteers was performed. Mean numbers of bifidobacteria increased slightly in all study groups during the feeding period. Isolates having the identical RAPD genotype with B. lactis Bb-12 were detected in high numbers in the Bb-12 group and in the GOS-containing syrup+Bb-12 group indicating a good survival of B. lactis Bb-12 through the gastrointestinal tract. No differences in the prevalence or numbers of isolates with B. lactis Bb-12 genotype could be observed between groups suggesting that GOS-containing syrup did not enhance the survival or persistence of B. lactis Bb-12 in the gut.
Article
The consensus of scientists in the European Project ENDO (DGXII AIRII-CT94-1095) was to recognize the uniquely well documented prebiotic activity of beta(2-1)fructans (fructooligosaccharides and inulin). However, the majority of studies to date on the ability of bifidobacteria to utilize fructans related to short-chain fructooligosaccharides. Therefore, the homogeneity of fructooligosaccharides and inulins with different degrees of polymerization (DP) is of considerable interest, especially with regard to bifidobacteria, their metabolism and the selective stimulation of colonic bifidobacteria which are consistent with the definition of prebiotics. The problem is discussed on the basis of the results of the subsequent own experiments in vitro, and in vivo on Wistar rats.
Article
Lactose is a unique disaccharide, which occurs exclusively in the milk of mammals. It has wide applications as a food ingredient and in pharmaceutical preparations. Discouragement of milk consumption, because of the existence of lactase deficiency in the majority of the world population, is unjustified, because even in the complete absence of this enzyme, nutritionally significant volumes of milk, corresponding to about 11 g of lactose per day, are well tolerated, if the milk intake is distributed over the day and combined with meals. Lactose has interesting nutritional properties. These include a relatively low sweetening power, calorific value and glycemic index. It also has dietary fibre-like and prebiotic properties and enhances the absorption of calcium and magnesium. Its cariogenicity is low compared with that of other simple carbohydrates. The lactose derivatives lactulose, lactitol and galacto-oligosaccharides find applications in foods and pharmaceutical preparations as prebiotics to promote gut health. Similarly to non-digested lactose, these compounds enhance the intestinal absorption of calcium and magnesium. Other lactose-derived compounds (e.g., tagatose and lactobionic acid) have potential applications as bioactive ingredient in foods.
Article
Novel oligomers that resist digestion in the upper gut were prepared from oat mixed-linked beta-glucan and xylan by enzymatic hydrolysis with lichenase of Bacillus subtilis and xylanase of Trichoderma reesei respectively. The low-molecular-mass hydrolysis products of beta-glucan and xylan were compared with fructooligomers and raffinose in their ability to provide growth substrates for probiotic (Lactobacillus and Bifidobacterium) and intestinal (Bacteroides, Clostridium and Escherichia coli) strains in vitro. A degradation profile of each carbohydrate and total sugar consumption were analysed with HPLC, and bacterial growth rate with an automatic turbidometer, the Bioscreen C system. beta-Glucooligomers and xylooligomers both enhanced the growth of health-promoting probiotic strains as compared with intestinal bacterial growth, but not to a significant level. Raffinose stimulated the probiotic strains significantly, whereas fructooligomers induced high average growth for intestinal bacteria also.
Article
One of the most topical areas of human nutrition is the role of the gut in health and disease. Specifically, this involves interactions between the resident microbiota and dietary ingredients that support their activities. Currently, it is accepted that the gut microflora contains pathogenic, benign and beneficial components. Some microbially induced disease states such as acute gastroenteritis and pseudomembranous colitis have a defined aetiological agent(s). Speculation on the role of microbiota components in disorders such as irritable bowel syndrome, bowel cancer, neonatal necrotising enterocolitis and ulcerative colitis are less well defined, but many studies are convincing. It is evident that the gut microflora composition can be altered through diet. Because of their perceived health-promoting status, bifidobacteria and lactobacilli are the commonest targets. Probiotics involve the use of live micro-organisms in food; prebiotics are carbohydrates selectively metabolized by desirable moieties of the indigenous flora; synbiotics combine the two approaches. Dietary intervention of the human gut microbiota is feasible and has been proven as efficacious in volunteer trials. The health bonuses of such approaches offer the potential to manage many gut disorders prophylactically. However, it is imperative that the best methodologies available are applied to this area of nutritional sciences. This will undoubtedly involve a genomic application to the research and is already under way through molecular tracking of microbiota changes to diet in controlled human trials.
Article
Prebiotics are non-digestible (by the host) food ingredients that have a beneficial effect through their selective metabolism in the intestinal tract. Key to this is the specificity of microbial changes. The present paper reviews the concept in terms of three criteria: (a) resistance to gastric acidity, hydrolysis by mammalian enzymes and gastrointestinal absorption; (b) fermentation by intestinal microflora; (c) selective stimulation of the growth and/or activity of intestinal bacteria associated with health and wellbeing. The conclusion is that prebiotics that currently fulfil these three criteria are fructo-oligosaccharides, galacto-oligosaccharides and lactulose, although promise does exist with several other dietary carbohydrates. Given the range of food vehicles that may be fortified by prebiotics, their ability to confer positive microflora changes and the health aspects that may accrue, it is important that robust technologies to assay functionality are used. This would include a molecular-based approach to determine flora changes. The future use of prebiotics may allow species-level changes in the microbiota, an extrapolation into genera other than the bifidobacteria and lactobacilli, and allow preferential use in disease-prone areas of the body.
Article
Hydrogen is produced during fermentation in the large intestine and may be excreted in breath and flatus or further metabolized by the flora. However, there is little information about total H2 excretion from different substrates or the extent to which it is metabolized in the colon. We have therefore measured total H2 and methane excretion in 10 healthy subjects using a whole body calorimeter. Breath gases were measured simultaneously with total excretion in response to lactulose, pectin, and banana starch. Metabolic activities of the predominant H2 consuming anaerobes (methanogenic, sulfate reducing, and acetogenic bacteria) were measured in fecal samples. Total H2 excretion on a starch and fiber-free diet was 35 +/- 6.1 mL/24 h +/- SEM. H2 from 7.5 g, 15 g, and 22.5 g lactulose was 88.1 +/- 22.4 mL, 227.0 +/- 60.7 mL, and 321.8 +/- 79.2 mL. Four of the subjects also excreted CH4, which was 51.3 +/- 5.5 mL, 97.3 +/- 18.4 mL, and 157.5 +/- 36.3 mL for the respective lactulose doses. H2 excretion was less in methanogenic subjects (7.9 mL/g lactulose) than in nonmethanogenic (17.3 mL/g), but total H2 excreted as, hydrogen + methane, was 34.9 mL/g. H2 from pectin (20 g) was 14.1% +/- 3.2% and from starch (22.2 g) 38.6% +/- 9.2% of an equivalent lactulose dose. Sixty-five percent of total H2 and CH4 was expired in breath at total excretion rates up to 200 mL/24 h. Over this the proportion decreased to 25% with an overall average of 58%. Only subjects with CH4 excretion in vivo showed methanogenesis in feces, whereas nonmethanogenic subjects showed high sulfate-reducing activity in feces (58.7 +/- 5.6 nmol 35SO4 reduced.h-1.g-1 wet wt vs. 7.9 +/- 2.0 nmol.h-1.g-1 in methanogens). Acetogenesis rates were very low in both groups. It was concluded that H2 excretion varies with different substrates. The proportion of H2 that is exhaled in breath is higher than currently accepted and varies with total excretion rate. Substantial amounts of H2 are consumed by methanogenic and sulfate-reducing bacteria.
Article
The ability of several human gut bacteria to break down alpha-1,2 and alpha-1,6 glycosidic linkages in alpha-gluco-oligosaccharides (GOS) was investigated in vitro in substrate utilization tests. Bacteroides thetaiotaomicron, Bifidobacterium breve and Clostridium butyricum, which are usually found in the infant gut and have been associated with both beneficial and deleterious effects on health, were studied. Alpha-Gluco-oligosaccharide degradation was compared in vitro and in vivo in gnotobiotic rats associated with these organisms, inoculated alone or in combination. Oligomer breakdown and short chain fatty acid and gas production indicated hydrolysis and fermentation of the substrate. In vitro and in vivo, Cl. butyricum was the least efficient in utilizing GOS, whereas Bact. thetaiotaomicron was the most efficient. Kinetic studies on GOS hydrolysis in pH-regulated fermenters showed that alpha-1,2 glucosidic bonds, which characterize the substrate, were more resistant than alpha-1,6 linkages. Adaptation of gnotobiotic rats to a diet containing 2% (w/w) GOS significantly increased the hydrolysis of alpha-1,2 glucosidic bonds. Combination of bacteria in trixenic rats improved GOS degradation and inhibited Cl. butyricum metabolism. This inhibition was confirmed in pH-regulated fermenters containing GOS as the principal carbon source. The association of beneficial bacteria and GOS may therefore have a potential health-promoting effect in human neonates.
Article
Isomaltooligosaccharides (IMO) are a mixture of isomaltose, isomaltotriose, panose, isomaltotetraose, etc. IMO and its hydrogenated derivative (IMH) were characterized for their luminal clearance from rat jujunum loops as the indication of their digestibility. They were compared with a disaccharide fraction (IM2) and a higher oligosaccharide fraction (IM3) prepared from IMO, typical digestible saccharides (maltose, maltotriose, and sucrose), and typical nondigestible saccharides (maltitol, raffinose, and fructooligosaccharides (FO)). The clearance rate of IMO was significantly smaller than that of IM2, which was mainly composed of isomaltose (64.3%), and digestible saccharides, and significantly larger than that of nondigestible saccharides. That of IM2 was almost the same as that of sucrose or maltotriose but significantly smaller than that of maltose. That of IM3 tended to be smaller than that of IMO, and larger than that of nondigestible saccharides. That of IMH was significantly smaller than that of IMO and similar to that of maltitol. These results seem to indicate that IMO is slowly digested in the jejunum, that the components having higher degree of polymerization of IMO are less digestible, and that IMH is nondigestible.