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Human Colonic Microbiology and the Role of Dietary Intervention: Introduction to Prebiotics
Abstract
Acquisition and Development of the Human Gut Flora The Human Gastrointestinal Tract and its Microflora Probiotics Health Benefits of Probiotics Prebiotics Health Outcomes Associated with Prebiotic Intake Synbiotics References
... Los prebióticos son fundamentalmente hidratos de carbono y en menor medida proteínas, que no pueden ser absorbidos ni degradados a su paso por el estómago del hombre y los animales monogástricos, porque estos no presenten las enzimas necesarias para su procesamiento (22,36). De esta forma llegan intactos al colon, donde son fermentados por los microorganismos probióticos residentes allí (12). ...
... Paralelamente a esto, al disminuir la ingesta de calorías, disminuye el riesgo de obesidad y de padecer diabetes tipo II. La ingesta de estos carbohidratos puede aliviar también la intolerancia a la lactosa (34,36). ...
... El consumo per cápita de FOS en los Estados Unidos está estimado entre 1-4 g/día y en Europa entre 3-11 g/ día (38). Otros autores plantean el consumo de 0,7 g/ día, en el caso de los niños, y alrededor de 1,5 g/día para adultos (36). ...
El presente trabajo recopila información relacionada con fructooligosacáridos y probióticos en leches fermentadas. Entre los productos lácteos con propiedades funcionales que se comercializan internacionalmente están las leches fermenta-das simbióticas. Numerosos estudios refieren que la incorpo-ración de bacterias probióticas y productos prebióticos en las leches fermentadas es beneficiosa para la salud. Los fructooligosacáridos se hallan entre los prebióticos que más se utilizan en este tipo de productos. Las bacterias beneficio-sas presentes en la biota intestinal del consumidor también se estimulan con el consumo de estos productos. Resulta útil poder disponer de leches fermentadas simbióticas, pues en un mismo producto constamos con los microorganismos probióticos, el sustrato específico para ellos y componentes con alto valor nutricional para humanos. ABSTRACT Fructooligosaccharides and probiotic in fermented milk, a nutritional and health alternative The present work gathers information related to fructooligosaccharides and probiotics in fermented milk. Among dairy products with functional properties, the symbiotic fermented milks are commercially available worldwide. Numerous studies refer that the incorporation of probiotic bacteria and prebiotic products in the fermented milk are beneficial for health. Fructooligosaccharides are among prebiotics the most used in this type of products. The beneficial bacteria present at the consumer's intestinal biota are also stimulated with the consumption of these products. It is useful dispose of simbiotic fermented milk, since as in oneself product exist probiotic microorganisms, the specific nutritius substances for them and components with high nutritional value for humans.
... Foods that contain both probiotics and prebiotics are referred to as symbiotic or functional foods [18]. In the colon, prebiotic compounds are consumed by probiotics as an energy source, increasing the number of cells, while pathogenic microorganisms decrease [19]. In this particular case, microencapsulation can be applied to protect probiotic foods and microorganisms during processing, storage, and transition in the acidic environment of the stomach [20][21][22]. ...
... Effect of genipin concentration on the encapsulation efficiency (EE) of vitamin C and vitamin E in microcapsules[110].19 Advances in Polymer Technology relevant for the delivery of peptides, including LHRHa and leuprolide. ...
Environmentally friendly alternatives have become sought after upon the development of scientific research and industrial processes. Recent trends suggest biodegradable polymers as the most promising solution for synthetic microcapsule systems. Safety, efficiency, biocompatibility, and biodegradability are some of the properties that biodegradable systems in microencapsulation can provide for a broad spectrum of applications. The controlled release of encapsulated active agents is a research field that, over the years, has been constantly innovating due to the promising applications in the areas of pharmaceutical, cosmetic, textile industry, among others. This article presents an overview of different polymers with potential for microcapsule synthesis, namely, biodegradable polymers. First, natural polymers are discussed, which are divided into two categories: polysaccharide-based polymers (cellulose, starch, chitosan, and alginate) and protein polymers (gelatin). Second, synthetic polymers are described, where biodegradable polymers such as polyesters, polyamides, among others appear as examples. For each polymer, this review presents its origin, relevant properties, applications, and examples found in the literature regarding its use in biodegradable microencapsulation systems.
... Lactobacillus strains inhibit the microbial enzymes to detract the dehydroxylation of primitive bile acid and also, L. rhamnosus GG reduces the activity of these enzymes through bringing down the activity of b-glucuronidase (Vernazza, Rabiu, and Gibson 2006). Ishikawa et al. (2010) showed that the postbiotics of L. plantarum b240 reduced the pervasive infection created by Salmonella enterica serovar Typhimurium. ...
... Under in vivo conditions, these postbiotics inhibit the invasion of pathogen bacteria in the spleen by increasing the host's immunity (Nakamura et al. 2012). Moreover, other important mechanisms are involved in inhibition of the enzymatic activity of pathogen bacteria is applied the postbiotics and prebiotics in a delivery system for improving the endogenous gut beneficial microbes that in turn, causes inhibit the colonization and invasion of pathogenic bacteria, reduces the production and activity of their toxins and also inhibits the enzymatic activity of pathogenic bacteria (Rad, Akbarzadeh, and Mehrabany 2012;Vernazza, Rabiu, and Gibson 2006). ...
The occurrence of colorectal cancer (CRC) has been rising expeditiously and anticipated that 2.4 million new occasions of CRC will be detected yearly around the world until the year 2035. Due to some side-effects and complications of conventional CRC therapies, bioactive components such as microbial-derived biomolecules (postbiotics) have been attaining great significance by researchers for adjuvant therapy in CRC patients. The term ‘postbiotics’ encompasses an extensive range of complex micro- and macro-molecules (<50, 50–100, and 100< kDa) such as inactivated microbial cells, cell fractions or metabolites, which confer various physiological health benefits to the host when administered in adequate amounts. Postbiotics modulate the composition of the gut microbiota and the functionality of the immune system, as well as promote the CRC treatment effectiveness and reduces its side-effects in CRC patients due to possessing anti-oxidant, anti-proliferative, anti-inflammatory, and anti-cancer activities. Presently scientific literature confirms that postbiotics with their unique characteristics in terms of clinical (safe origin), technological (stability), and economic (low production costs) aspects can be used as promising tools for both prevent and adjuvant treat strategies in CRC patients without any serious undesirable side-effects. This review provides an overview of the concept and safety issues regarding postbiotics, with emphasis on their biological role in the prevention and treatment of CRC.
... These two genera are part of normal flora of healthy intestinal tract of human. In the human intestinal tract, they provide some beneficial effects, such as preventing or curing diarrhea, stimulating immune system, reducing alergic effect of foods, preventing people from having colon cancer, producing vitamins and enzymes for food digestion, as well as reducing the blood cholesterol content [2,3,4]. Besides, probiotics have also been used to heal infections of urinary tract [5]. ...
... According to [3] and [6] each strain of probiotic is host-specific which means that it works best in specific hosts. Therefore, in the development of human probiotics, the strain candidates should be isolated from the intestine of healthy digestive tract of human, because they have been well adapted to the human intestine [7]. ...
Abstract
The main objectives of this research were to characterize and identify isolates obtained from feces of healthy
infants by applying molecular techniques. Some 21 isolates of lactic acid bacteria (LAB) considered to be
potential for local probiotic development were selected among 103 isolates in this investigation. Of these 21
isolates, 13 and 3 isolates were found to be resistance to extremely low pH (pH 2) and extremely high
concentration of NaDC (0.6mM), respectively following exposure for 3 hours to those extreme conditions. All
isolates were found to survive at pH levels higher than 2 as well as at NaDC concentrations lower than 0.6 mM,
indicating that they were potential for local probiotic development, although further safety tests need to be
conducted. In the molecular identification, all 21 isolates were found to be closely related to Lactobacillus
rhamnosus GG strain GG (ATCC 53103) with percentage of similarity of 99%. Some isolates were also found
to have 99% similarity with Lactobacillus rhamnosus strain JCM 1136 and Lactobacillus zeae strain RIA 482,
but their total score (based on GeneBank data) were lower than that of Lactobacillus rhamnosus GG strain GG
(ATCC 53103)..
Keywords: Lactobacillus spp., Probiotic, Bali, Infant feces.
... These include Lactobacillus reuteri strain [21], Lactobacillus paracasei strain [22], as well as Lactobacillus salivarius, Lactobacillus plantarum, and Lactobacillus rhamnosus [23]. Additionally, research suggests that Lactobacillus brevis may offer benefits due to its anti-inflammatory properties [24,25,26]. Streptococcus salivarius M18 strain has been predominantly assessed for its anti-caries activity [27]. ...
Nutrition is the most essential component not only for survival but also for maintaining a healthy lifestyle. This review aims to evaluate available scientific data on the consumption of fermented dairy products and their orthodontic benefits. For this purpose two impartial reviewers examined the search results from four electronic databases (Web of Science, Google Scholar, Scopus, and Dergipark), and then selected articles that might be pertinent for full-text analysis. Data extraction and methodological flaws were addressed in articles that satisfied the inclusion criteria, and the quality of the studies was rated using the Cochrane Instrument for Risk of Bias Assessment. Fermented dairy products are acquired as a result of the fermentation of milk with the activity of beneficial and suitable microorganisms. In addition to fermentation bacteria, fermented milk products contain bacterial bioactive compounds and metabolites produced throughout fermentation. With this content, fermented dairy products are a unique composition due to the inclusion of ingredients that serve the ultimate product properties on the other side of nutrition. This review focuses on the available scientific data on the consumption of fermented milk products and their orthodontic utilities. Orthodontic patients avoid many types of food because their teeth are sensitive to chewing. Thus, these individuals consume significantly less protein and other essential nutrients, calcium, and some vitamins. This article provides an overview of the relationship between fermented milk products and orthodontic treatment. The role of fermented milk products in the nutrition of orthodontic patients is discussed in order to achieve a healthy mouth and general health.
... They have the inherent capability of not being digested and/or absorbed in the front part of the GI tract, while can be broken down to beneficial compounds, to be absorbed into the host, by probiotic bacteria in the large intestine. Ideal prebiotics should enhance the growth of beneficial bacteria while should not provide grounds to grow pathogenic ones [33,34]. Studies have shown that prebiotics when consumed together with probiotics reduces the risk of getting stomach and intestinal cancer in adults. ...
Natural products have been serving as a source of food and nutrition since antiquity. Use of herbs, minerals, and animal-derived and fermented products as nutrients had been passed on from generations to generation as an integral part of diet in human beings. These agents hold a high market share of the modern nutraceutical market as well. Prebiotics, probiotics, herbal formula, dietary fiber, proteins, and other nutrients derived from natural resources are widely available and hold billions of dollar value in the market. Research and development on this field, regulation by regulatory body around the world, and awareness and “back to nature” trend on customer guide this market to another height. So, natural products–derived nutraceutical can shape future nutraceutical market, and nutraceutical industries should focus on research, innovation, and development in this field to fulfill customer demand and hold good nutraceutical market share.
... It was reported that niacin can modulate immune responses through G protein-coupled receptor 109a (GPCR109a) to prevent colitis and colon cancer (239,240). Apart from the anti-inflammation activity, postbiotics can also ameliorate CRC progression by inhibiting the enzymatic activity of pathogenic bacteria and reducing the amount and activity of virulence factors to attenuate gut pathogenesis (241,242). However, certain microorganisms like Fusobacterium nucleatum, Escherichia coli NC101 and Bacteroides fragilis not only induce inflammation and ROS-mediated genotoxicity but also secrete toxins which induce DNA damage responses to promote CRC (243-245). ...
Colorectal cancer (CRC) is one of the most prevalent and life-threatening cancer types with limited therapeutic options worldwide. Gut microbiota has been recognized as the pivotal determinant in maintaining gastrointestinal (GI) tract homeostasis, while dysbiosis of gut microbiota contributes to CRC development. Recently, the beneficial role of postbiotics, a new concept in describing microorganism derived substances, in CRC has been uncovered by various studies. However, a comprehensive characterization of the molecular identity, mechanism of action, or routes of administration of postbiotics, particularly their role in CRC, is still lacking. In this review, we outline the current state of research toward the beneficial effects of gut microbiota derived postbiotics against CRC, which will represent the key elements of future precision-medicine approaches in the development of novel therapeutic strategies targeting gut microbiota to improve treatment outcomes in CRC.
... Moreover, the pathogens secrete toxins that contaminate the food even before it is consumed, and these subsequently disrupt the function of intestinal mucosa, thereby causing diarrhea, nausea, vomiting and abdominal pain (Joshi et al. 2018). Consumption of prebiotics reduces the risk of acute gastroenteritis by modulating the gut microflora (increased population of Bifidobacterium and Lactobacillus), and producing SCFAs which lower the pH of intestine, thereby providing protection from these pathogens (Vernazza et al. 2006). Moreover, prebiotics exhibit anti-adhesive properties as they compete for carbohydrates and acts as blocking agents to inhibit the binding of pathogens (Al-Sheraji et al. 2013). ...
Growing awareness regarding the importance of gut microbiota on health and diseases has led to an increased demand for the identification of novel food ingredients exhibiting potential functional properties. Prebiotics are non-digestible food ingredients that selectively stimulate the activity and/or growth of specific gut microorganisms. This modification in the composition of gut microbiota maintains a favorable balance in the gastrointestinal environment, thereby conferring benefits to host health. Moreover, consumption of prebiotics is also known to reduce the risk of numerous chronic diseases including cancer, cardiovascular diseases, diabetes, obesity, inflammatory bowel disease, etc. Therefore, owing to their numerous health benefits, prebiotics have received immense attention from the food and pharmaceutical sectors. Numerous types of prebiotics such as galactooligosaccharides, inulin, fructooligosaccharides, etc., have already been established in the global market, however, more research is being done to explore the prebiotic effects of other food ingredients including polyphenols, dietary fibers, etc. Besides, these compounds are usually isolated from natural sources in low quantities; however, efforts are being made to develop strategies aiming at their increased production to meet consumer demands. Furthermore, efforts are also being made to explore different sources, microorganisms and enzymes for the development of prebiotics. This chapter highlights the concept, mechanism, health benefits and types and production methods of prebiotics along with global status and future perspective on their use as functional foods.
... The modulation of C. perfringens in the present study corroborates the results found by Santos et al. [15] in cats supplemented with increasing levels of YCW. According to Vernazza et al. [38] the prebiotic effect of YCW is mainly caused by the ability of MOS to attach to type A fimbriae of Salmonellae and Clostridiae avoiding the adhesion to enterocytes and reducing their concentration in gut microbiota, which can explain the reduction of C. perfringens in our study. Furthermore, the inclusion of YAM may have had other effects on gut microbiota that were not evaluated in this study, improving the multiplication of lactic acid producing bacteria and their adhesion to the mucosa. ...
Background
This study aimed to evaluate the effects of increasing dosages of a commercial product composed by Saccharomyces cerevisiae yeast (YAM), with active metabolites, which are beta glucans, nucleotides, organic acids, polyphenols, amino acids, vitamins and minerals (Original XPC tm , Diamond V, IOWA, USA) added to a commercially available dry cat food. Apparent digestibility of dietary nutrients, fecal microbiota, fecal fermentation products and immunological parameters were evaluated. Twenty-seven healthy cats of mixed sexes, with a mean body weight of 4.19 ± 0.83 kg and a mean age of 9.44 ± 5.35 years were distributed by age in an unbalanced randomized block design, consisting of three experimental treatments: CD (control diet), YAM 0.3 (control diet with 0.3% yeast with active metabolites) and YAM 0.6 (control diet with 0.6% yeast with active metabolites).
Results
The inclusion of the additive elevated the apparent digestibility of crude fiber ( p = 0.013) and ash ( p < 0.001) without interfering feed consumption, fecal production and fecal characteristics. Regarding fermentation products present in the feces, prebiotic inclusion increased lactic acid concentration ( p = 0.004) while reducing isovaleric acid ( p = 0.014), only in the treatment YAM 0.3. No differences were noticed on biogenic amines (BA), fecal pH, ammonia concentration, total and individuals short-chain fatty acids (SCFA) and total and individuals branched-chain fatty acids (BCFA) (except isovaleric acid in YAM 0.3). As regards to fecal microbiota, prebiotic inclusion has resulted in the reduction of Clostridium perfringens ( p = 0.023). No differences were found in the immunological parameters evaluated.
Conclusion
It can be concluded that the additive, at the levels of inclusion assessed shows prebiotic potential and it has effects on fecal fermentation products and microbiota without interfering on crude protein and dry matter digestibility. More studies evaluating grater inclusion levels of the prebiotic are necessary to determine optimal concentration.
... Manufacturing conditions that limit fermentation can be implemented to minimise such off-flavours. 7 The increased interest of stake holders in therapeutic products have led to the incorporation of probiotic cultures into ice cream to make dietetic or functional ice cream. Fermented ice cream production is considered as a healthy challenge to the ice cream industry which stress on the ways of preventing too strong yoghurt like flavour into the ice creams. ...
Ice cream is a sweetened frozen dairy product preferred as snacks or dessert made
of milk and milk products, that is often added with fruits (raw and/or dried form),
along with other essential ingredients like flavours, colours etc. In the last decade,
the perceptions of consumers have changed from ice creams as a mere enjoyment
snacks/dessert to functional food with health benefits. Several communities across the
world and research institutes have shown keen interest and demand for fortified ice
creams with additional nutrients or bioactive substances. Attempts have been made
to make ice cream as functional food by incorporation of probiotics, having several
additional advantages, such as improving consumer’s health and nutritional value of
product along with improvement in ice cream properties. Prebiotics like insulin and
Fructooligo-saccharides (FOS) are widely exploited as sugar substitutes that also have
shown positive effect on gut health. Spirulina powder, as an additive to ice cream,
helps in replacing stabilizers and giving natural light green colour to ice cream. The
increasing concerns about the effects of diet on health have elevated demand for
reduced fat ice cream. For this reason dietary fibres, whey protein and modified starch
addition in ice cream preparations have been exploited. Ice creams prepared with
vegetable oils extracted from soy and several other sources exhibit health benefits
like lowering the risk of cancer and cardiovascular diseases. Incorporation of tiger nut
based milk in ice cream is expected to replace cow milk and could be alternative for
designing ice cream addressing lactose-intolerance consequences. Incorporation of
kinnow peels as a source of photochemical, improves colour as well as flavour of the
ice cream. In this review different varieties of ice creams and their positive impacts on
consumer’s health is explored.
... Nevertheless, studies have shown that probiotic supplementation may suppress the activity of bacterial enzymes [115,116]. For example, Lactobacillus could suppress the dehydrogenation of L. rhamnosus GG (LGG) and reduce the level of primary bile acid by reducing the activity of β-glucuronidase [117]. Animal model studies have shown that yogurt starter bacteria could reduce the activity of bacterial enzymes, which may be the mechanism underlying the CRC-preventive effects of probiotics [118]. ...
Colorectal cancer (CRC) is the fourth leading cause of cancer-related deaths worldwide and a major global public health problem. With the rapid development of the economy, the incidence of CRC has increased linearly. Accumulating evidence indicates that changes in the gut microenvironment, such as undesirable changes in the microbiota composition, provide favorable conditions for intestinal inflammation and shaping the tumor growth environment, whereas administration of certain probiotics can reverse this situation to a certain extent. This review summarizes the roles of probiotics in the regulation of CRC, such as enhancing the immune barrier, regulating the intestinal immune state, inhibiting pathogenic enzyme activity, regulating CRC cell proliferation and apoptosis, regulating redox homeostasis, and reprograming intestinal microbial composition. Abundant studies have provided a theoretical foundation for the roles of probiotics in CRC prevention and treatment, but their mechanisms of action remain to be investigated, and further clinical trials are warranted for the application of probiotics in the target population.
... Prebiotics affect the intestine health as well as the whole body health by stimulating the growth of obligate symbiotic microflora [21,40,45,54]. Prebiotics, contributing to the propagation of beneficial microflora, selectively ferment ingredients that cause specific changes in the gastrointestinal enviroment [40,45,57,58]. For example, increasing the number of binding toxins and heavy metals to their cell wall strains, they can reduce the intestinal absorption of toxin and excrete them from the body with feces [67]. ...
It has been shown the lead intoxication of growing rats result in increase the cavity and membrane carbohydrate hydrolysis and glucose absorption from small intestine which leads to hyperglicemiya. The oral treatment of intoxicated rats with inulin or lactulose results in decrease of carbohydrate assimilation in small intestine and content glucose level in blood. The correcting effect of lactulose on normalization of carbohydrate assimilation is more expressed in compare with inulin. So, inulin and/or lactulose take part in improving of adaptation of the carbohydrate assimilation system in the small intestine during intoxication with lead ions in growing rats. This suggests the prospect of their use as physiologically acceptable additives to stabilize carbohydrate digestion and blood glucose levels in lead and, possibly, other heavy metal intoxication in the growing organism.
... The strain used in this study metabolizes polysaccharides more rapidly than oligosaccharides. Similar behaviors have been reported previously using FOS and inulin as carbon sources for some species of bifidobacteria [69]. However, a number of other polysaccharide studies have reported that low molecular weight oligosaccharides or hydrolyzed oligosaccharides have better persistence in the colon, which increases their fermentation by intestinal microbial communities [70]. ...
Cereus triangularis is a cactus belonging to the sub-family of Cactoideae. Its cladodes are used in food decoction as a traditional medicine in Madagascar. The chemical structure of polysaccharide extracted from its cladodes is a type I arabinogalactan with a high molecular weight.In this study we have investigated its physicochemical properties, the rheological properties and prebiotic property of the oligo-or polysaccharides cladodes of Cereus triangularis. The rheological properties of this galactan are characteristic of a pseudoplastic fluid with a weak gel behavior. Storage modulus (G′) and loss modulus (G″) of the polysaccharide in 0.5 M NaCl and KCl 0.5 M revealed the viscoelastic properties.Its enzymatic degradation using a fungal galactanase led to the production of oligomers and low molecular weight polysaccharides which have been successfully tested as prebiotics.
... In addition, L. rhamnosus was protected during the storage of apple juice when oat flour with 20% β-glucan was added (Saarela et al. 2006b). Other work has suggested that Lactobacilli and Bifidobacteria were protected in the large intestine by prebiotic compounds (Vernazza et al. 2006), which are 'non-digestible food ingredients that have a beneficial effect through their selective metabolism in the intestinal tract' (Gibson et al. 2004). ...
... An international experts group has defined a prebiotic as a "substrate that is selectively utilized by host microorganisms conferring a health benefit" [3]. Most often, these substrates are complex carbohydrate moieties that, due to the presence of β-glycosidic bonds, are resistant to digestion during their passage through the gastrointestinal tract, reaching almost intact the large intestine, where they can be metabolized by the intestinal microbiota [4]. However, it is important to underline that resistance to digestion is not enough, and, by definition, prebiotics substrate must be selectively utilized by the microorganisms, with a subsequent promotion of health. ...
The gut microbiota remains relatively stable during adulthood; however, certain intrinsic and environmental factors can lead to microbiota dysbiosis. Its restoration towards a healthy condition using best-suited prebiotics requires previous development of in vitro models for evaluating their functionality. Herein, we carried out fecal cultures with microbiota from healthy normal-weight and morbid obese adults. Cultures were supplemented with different inulin-type fructans (1-kestose, Actilight, P95, Synergy1 and Inulin) and a galactooligosaccharide. Their impact on the gut microbiota was assessed by monitoring gas production and evaluating changes in the microbiota composition (qPCR and 16S rRNA gene profiling) and metabolic activity (gas chromatography). Additionally, the effect on the bifidobacterial species was assessed (ITS-sequencing). Moreover, the functionality of the microbiota before and after prebiotic-modulation was determined in an in vitro model of interaction with an intestinal cell line. In general, 1-kestose was the compound showing the largest effects. The modulation with prebiotics led to significant increases in the Bacteroides group and Faecalibacterium in obese subjects, whereas in normal-weight individuals, substantial rises in Bifidobacterium and Faecalibacterium were appreciated. Notably, the results obtained showed differences in the responses among the tested compounds but also among the studied human populations, indicating the need for developing population-specific products.
... Prebiotics affect the intestine health as well as the whole body health by stimulating the growth of obligate symbiotic microflora [21,40,45,54]. Prebiotics, contributing to the propagation of beneficial microflora, selectively ferment ingredients that cause specific changes in the gastrointestinal enviroment [40,45,57,58]. For example, increasing the number of binding toxins and heavy metals to their cell wall strains, they can reduce the intestinal absorption of toxin and excrete them from the body with feces [67]. ...
It has been shown the lead intoxication of growing rats result in increase the cavity and membrane carbohydrate hydrolysis and glucose absorption from small intestine which leads to hyperglicemiya. The oral treatment of intoxicated rats with inulin or lactulose results in decrease of carbohydrate assimilation in small intestine and content glucose level in blood. The correcting effect of lactulose on normalization of carbohydrate assimilation is more expressed in compare with inulin. So, inulin and/or lactulose take part in improving of adaptation of the carbohydrate assimilation system in the small intestine during intoxication with lead ions in growing rats. This suggests the prospect of their use as physiologically acceptable additives to stabilize carbohydrate digestion and blood glucose levels in lead and, possibly, other heavy metal intoxication in the growing organism.
... Prebiotics are more useful in the preparation of functional food in comparison with probiotics due to their stability in upper gastrointestinal tract [49]. Prebiotics are added as asupplement in the preparation of functional beverage, breakfast cereal, infant formula, fermented dairy beverages etc (Figure 3)to improve efficiency of digestion, strengthen bone and boost immunity. ...
Probiotics and prebiotics are dietary supplements which beneficially
affect the host by synergistically interacting with intestinal tract and
with each other to provide certain health benefits. Probiotics are the
viable micro-organisms which traverse the intestinal tract and adhere
the intestine mucosal lining, whereas prebiotics are non-digestible
food ingredients which stimulate the activity of the intestinal
microflora. These may be added individually or in combination. A
combination of prebiotic and probiotic is known as synbiotic, which
enhances the bacterial viability in the upper lining of the gut. In
food industry, generally mixture of prebiotic and probiotic is
preferred, in order to take the advantage of their synergistic effect.
Probiotics and prebiotics are added as a supplement in the preparation
of functional beverage, breakfast cereal,fermented dairy beverages
and infant formula.
... Probiotics can regulate the intestinal microbiota through selectively fermentable prebiotics that play a beneficial role in the growth of bacteria in the colon (Gibson et al., 2004;McCartney & Gibson, 2006;Roberfroid, 2007;Wells et al., 2008). There is a synergistic relationship between probiotics and prebiotics in which the prebiotics as sources of carbon and energy are used by probiotics, promoting the colonization of probiotics in the intestine (Vernazza et al., 2006;Homayouni et al., 2008). Xylo-oligosaccharide is one of the primary prebiotic components that could to provide beneficial health effects to hosts associated with modulation of their microbiota in the market (FAO/AGNS, 2007). ...
The effects of different prebiotics and oxygen scavengers on making the process of xanthan gum and chitosan (XC) Bifidobacterium bifidum BB01 microcapsules were studied by single factor experiment and Plackett-Burman screening test, ascorbic acid, sodium erythorbate and xylo-oligosaccharide had significant effects. Based on the previous studies, the process XC B. Bifidum BB01 microcapsules were further optimized by Box-Behnken model in this study. Response surface analysis showed that the best additive amoumt of ascorbic acid, sodium erythorbate and xylo-oligosaccharide were 3.0%, 2.36% and 4.99%, respectively. The viable counts of B. Bifidum BB01 microcapsules reached to 1.52×10 ¹⁰ CFU/g from 1.25×10 ¹⁰ CFU/g, the encapsulation yield reached to 94.88% from 90% under the optimum conditions. It provided the research foundation for the afterward production and exploration of the process XC B. Bifidum BB01 microcapsules.
... lactis are the main species of humans original. Bifidobacteria have gained a lot of attention because number of therapeutic effects including inhibition of pathogenic bacteria and tumor formation, synthesis of B vitamins, lowering of blood ammonia levels and cholesterol absorption [12]- [15]. ...
... El contenido de fructo oligosacáridos en el trigo es del 0.84.0% en el material fresco ( Venazza et al., 2006). En los cereales existen al menos dos oligosacáridos: galactosil y fructosil. ...
Los productos basados en granos enteros han ganado importancia, pues se les considera entre los alimentos que mejoran la salud y reducen el riesgo de enfermedades relacionadas con los hábitos alimentarios. La cáscara y el germen de los cereales contienen más vitaminas, minerales, antioxidantes naturales y fibra dietética que el endosperma, que principalmente contiene almidón y proteína. Estudios recientes indican que existen una serie de beneficios para la salud relacionados con el consumo de fibra dietética, entre los cuales se pueden mencionar la regulación de la glucosa de la sangre y del nivel de insulina, la reducción del colesterol de la sangre, la prevención del cáncer de colon y de desórdenes cardiovasculares.
... Large intestine: anatomy, function, associated diseases, and resident flora (Marteau et al., 2001;Guarner and Malagelada, 2003;Bhatnagar et al. 2004;Drake et al. 2005;Vernazza et al. 2006;Heidelbaugh and Joel, 2007;Perez et al., 2012;Flint et al., 2012;Farmer et al., 2014;Nguyen et al. 2015). Sydenham (2014) PRRs and microbial cells trigger signaling pathways, which have a role in maintaining healthy intestines. ...
The human microbiome is increasingly being showed to have a direct and intimate relationship to human health and various disease conditions. Most of this microbiome is resident in the human gut, of which the colon is an important part. Microbial members of this gut community actively communicate among themselves through the process of quorum sensing (QS), and also with their human host. The level and nature of these communication processes play a crucial role in determining the overall health status, and susceptibility to various diseases, of the human system. Controlled modulation of QS-based and other communication processes within the human gut can prove to be a very effective tool in safeguarding human health. However, to achieve the full potential of any such approach, targeted delivery of QS-modulators specifically to the parts of human body, like the colon, which are characterized by high microbial density, is desired. Nanotechnological approaches can be of considerable use in such colon-specific delivery of potent QS-modulators, with lesser scope for degradation of any such therapeutic agents in their pre-colon journey.
... Manufacturing conditions that limit fermentation can be implemented to minimise such off-flavours. 7 The increased interest of stake holders in therapeutic products have led to the incorporation of probiotic cultures into ice cream to make dietetic or functional ice cream. Fermented ice cream production is considered as a healthy challenge to the ice cream industry which stress on the ways of preventing too strong yoghurt like flavour into the ice creams. ...
... In addition, prebiotic has been linked to improved colon health by promoting bifidobacteria and/or lactobacilli populations, and increased absorption of calcium and minerals [3]. Currently, most prebiotics developed are the non-digestible oligosaccharides i.e. fructo-oligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS), isomaltooligosaccharides (IMO), soybean oligosaccharides (SOS), lactulose, lactosucrose except for polysaccharide-inulin [4]. Probiotics are beneficial bacteria particular bifidobacteria and lactobacilli. ...
Background:In the food industries, several oligosaccharides have received increasing attention as key components for functional foods and nutraceutical products. Prebiotics are non-digestible oligosaccharides which have been shown to have properties thatcan modulate gastrointestinal problems and improve gut health and well-being. Recent researches much pay attention to find alternative sources, improve specific properties and proof on health benefits of these prebiotics.Methods:This is the summary of research works have been done by our research group on prebiotics and gut health in Thailand. These works aimed to study sources of prebiotics from fruits and vegetables in Thailand, production by enzymatic synthesis of prebiotics, purification by microbial fermentation and membrane technology and applications of the prebiotics in nutraceuticals and functional foods. Results:Among the 30 parts of 14 plants, six appear to have the highest potential for commercialization based on extract yield and the amount and type of indigestible oligosaccharides. These include dragon fruit, palm flesh, palm embryo, jackfruit flesh, jackfruit seed, and okra pod. At least three of them, dragon fruit, jackfruit flesh and seed, were confirmed on their prebiotic property by selectively in vitro colonic microflora fermentation in an artificial colon system. Among 52 LAB isolates for production of GOS, BFP32 showed highest intracellular β-galactosidase activity and GOS yield. It was identified asLactobacillus pentosusvar. plantarumby 16S rDNA sequencing. Composition of GOS consisted of oligosaccharides with having DP of 3, 4 and 5. A mixture of GOS was purified successful by sequential bacterial and yeast fermentation whereas nanofiltration could be used for partial purification. Prebioticindex (PI)of the GOSproduced was1.19 in batch culture.A crude extract from tubers of Jerusalem artichoke (Helianthus tuberosus L.) had transfructosylating activity for biosynthesis of FOS from sucrose. Optimal conditions for production ofFOS were 0.26 U FTase, incubated with 0.46 M sucrose as substrate at pH 5.4 and 35ºC for 144 h. A maximum yield of scFOS (DP<5) was obtained (54.46%). The scFOS showed prebiotic property with PI of 1.29 in batch culture. Four formulas of canned tuna in spring water and tuna in mayonnaise and pouched tuna in salad cream and tuna in thousand island cream with added inulin were developed for commercial production. An addition of 5 % inulin for tuna in spring water and 7 % inulin for tuna in mayonnaise, tunain thousand island and tuna in salad cream are recommended. The highest prebiotic index (PI) scores of tuna in spring water and tuna in salad cream added 5% inulin were 1.82 and 0.93, respectively in three-stage continuous culture.In clinical study of tunaproducts, it was found that 5% inulin addition helps on improve of bowel regularity. By-product from rubber wood sawdust could be used as alternative source of XOS. Among eight edible commercial mushrooms, Schizophyllum communehad highest total β-glucan content (59.87% dry basis).Conclusions:Research on prebiotics in Thailand had two mainly approaches including by extraction from natural occurring in fruits and vegetables and by enzymatic approachusing hydrolysis and transferase activities from agricultural by-products andlow cost raw materials. Prebiotic researchesarecovered in vitro, in vivoinratand being investigated in clinical study related to gut health functional and immunity.Keywords:Prebiotic, Functional carbohydrate, Gut health, Fecal fermentation, Clinicalstudy
... Prebiotic termed as food for probiotic bacteria which they are dietary fibers helps probiotics to act with better and more effectively and promotes growth of the bacteria [5]. Thus, to achieve this level, prebiotic must able to withstand the digestive process and cannot be digested by the host and can be utilized by probiotic bacteria [6]. ...
Probiotic encapsulation approach has the potential to protect microorganisms and to deliver them into the gut. Because of the promising preclinical and clinical results, probiotics have been incorporated into a range of products. However, there are still many challenges to overcome with respect to the encapsulation process and the conditions prevailing in the gut. Thus in this study, the release activity of encapsulated L. plantarum NBRC 3070 and Aloe vera gel within alginate coated chitosan matrices during simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) exposure were investigated. There were four groups of beads prepared in this study: 1) Encapsulated probiotic and Aloe vera within alginate beads (chitosan coated), 2) Encapsulated probiotic within alginate beads (chitosan coated), 3) Encapsulated probiotic and Aloe vera within alginate beads (uncoated) and 4) Encapsulated probiotic alone within alginate beads (uncoated). Encapsulation process was carried out using extrusion method. The optimized composition of alginate matrix (1.34% w/v) and Aloe vera gel (1.99% w/v) were used. In order to investigate their release activity, all beads were exposed in Simulated Gastric (SGF) at pH 2.5 and Simulated Intestinal Fluids (SIF) at pH 6.5 for 120 min and 270 min, respectively. Based on the findings, alginate-Aloe vera beads with chitosan coated was able to protect L. plantarum NBRC 3070 during SGF exposure with only 1 log10 cfu/mL reduction. The presence of Aloe vera gel in the beads improved the survivability of the cells. Encapsulated cells were observed successfully slow released of cells from the beads after exposure in SIF. Scan Electron Microscope (SEM) result had shown that cross link activity of the optimum alginate-Aloe vera with chitosan coating resulted in better survival of cells after simulated gastro and able to deliver sufficient probiotic dose to intestinal region. The combinations were able to improve encapsulated cells survivability during low acidic environment passage and release activity into the intestinal target region.
... Among the beneficial microbes are Bifidobacterium, Lactobacilli, Fecalibacterium, and Eubacterium, [1] whereas the harmful or pathogenic microbes include Escherichia coli and clostridia. [2] The growth of beneficial microbes is stimulated by prebiotics, such that these microbes suppress or decrease the population of the pathogens in the human gut. Prebiotics are selectively fermented ingredients that cause specific changes in the composition and/or activities of the gastrointestinal microbiota. ...
Prebiotics are known as the ‘food’ for beneficial gut microbiota that are capable of promoting host health. Their effects depend on the product of gut fermentation or metabolites. This paper discusses the role of prebiotics on cytotoxicity, genotoxicity, and cell integrity. Metabolites produced from the fermentation of prebiotics can be used to understand gut diseases such as colorectal cancer. Fecal water from in vivo or in vitro studies can be used to understand the relationship between prebiotics and gut diseases because of its close contact with colon epithelium. Besides, fecal water has compounds that are capable of modifying colonocytes.
... [1] The fermentation of carbohydrates and prebiotics by gut microbiota produces acetate, butyrate, ethanol, succinate, lactate, pyruvate, and hydrogen gas. [2,3] However, the production of short-chain fatty acids (SCFAs) by the microflora can promote human health, decrease the risk of colon cancer, and stimulate human immunity. [4] The prebiotic concept considers that many potential health-promoting microorganisms, such as bifidobacteria and lactobacilli, already reside in the human colon. ...
The prebiotic properties of sour curry paste in the upper gut and the gut microbiota were investigated in vivo during digestion. The effect of the addition of garcinia as souring agent in curry paste was studied. Curry paste without garcinia (P1) and curry paste with garcinia (P2) increased the number of beneficial bacteria in the gut microbiota, especially bifidobacteria and lactobacilli, and significantly (p<0.05) decreased the number of harmful bacteria (Clostridia). Fecal fermentation with P1 resulted in a prebiotic index (PI) of 1.19, whereas fermentation with P2 resulted in a PI of 2.75. The fermented metabolites produced were lactic acid; vitamins; and short-chain fatty acids (SCFAs) such as acetic acid, propionic acid and butyric acid. P1 produced metabolites including lactic acid, SCFAs and B vitamins in higher amounts than P2. After a 24 h fermentation period with colonic microbiota, P1 produced vitamins B1 (18.38 ± 0.10 µg/ml) and B2 (45.28 ± 2.02 µg/ml) but not folic acid, whereas P2 produced only vitamin B1 (5.99 ± 0.48 µg/ml).
... In addition, L. rhamnosus was protected during the storage of apple juice when oat flour with 20% β-glucan was added (Saarela et al. 2006b). Other work has suggested that Lactobacilli and Bifidobacteria were protected in the large intestine by prebiotic compounds (Vernazza et al. 2006), which are 'non-digestible food ingredients that have a beneficial effect through their selective metabolism in the intestinal tract' (Gibson et al. 2004). ...
Bioactive compounds formed in situ or added during manufacture of fermented dairy foods, such as galacto-oligosaccharides (GOS), caseinophophopeptides (CPP) and conjugated linoleic acid (CLA) have shown to exert various biological activities affecting digestive, cardiovascular, immune and nervous systems. In particular, the prebiotic capacity of GOS, anticariogenic activity of CPP and anti-carcinogenic and anti-adipogenic effects of CLA, are some of the most important.
GOS, non-digestible carbohydrates comprised of galactose and glucose, are produced by the activity of β-galactosidases enzymes on lactose. In turn, CPP are derived from caseins by the action of proteolytic enzymes (trypsin, quimotrypsin), and CLA is synthesized by microbial activity from its precursor fatty acid (mainly linoleic acid).
This chapter presents an overview the current knowledge on technological approaches for manufacturing of fermented dairy foods enriched in GOS, CPP and CLA, as well as aspects concerning nutrition and health.
... Microbial colonization in humans and animals occur in the colon and the majority of gut microbes are obligate anaerobes (2). Gut microbes lend to the wellness of human being as they have significant roles in the physiology of the host digestive process and assimilation of nutrients (3). Of all the human gut microbes studied so far, Lactobacillus spp., which belongs to a group of bacteria collectively known as lactic acid bacteria (LAB). ...
Encapsulation of Lactobacillus rhamnosus was performed using spray and freeze-drying. Maltodextrin and gum arabic were used in different combinations for spray-drying. Values of 50% maltodextrin and 40% gum arabic gave best results. Spray-drying was done at temperatures ranging from 110 to 150oC. Survivability, acid tolerance, antibiotic sensitivity testing, and total anthocyanin content and physical properties of moisture content, water activity, color analysis, bulk density, and tap density were analyzed. The moisture content of encapsulated powders ranged from 6.51 to 7.72% (wet basis) and bulk density and tap density values ranged from 0.334 to 0.308 g/cm3 and 0.350 to 0.330 g/cm3, respectively. Total anthocyanin contents were 19.28 and 7.264 mg/100 mL, respectively, for freeze and spray-dried powders. Freeze-dried probiotic pomegranate juice powder yielded best results with high survivability of Lactobacillus rhamnosus, a high total anthocyanin content, and other properties.
... Butyrate concentration which emerges from the carbohydrate fermentation depends on the type of substrate available and colon microflora composition. Colon microflora that ferment carbohydrates producing butyrate are Clostridia, Fusobacteria, Eubacteria and Peptococci 17 . Butyrate has been studied for its role in nourishing the colonic mucosa and in the prevention of cancer of the colon, by promoting cell differentiation, cell-cycle arrest and apoptosis of transformed colonocytes; inhibiting the enzyme histone deacetylase 18 . ...
As the most common cancer, colorectal cancer is the fourth leading cause of death among this malignancy disease. Surgery procedure with chemotherapy and radiotherapy for colorectal cancer treatment may cause unpleasant side effects. Therefore, prevention and early detection of the disease is important. Butyrate, a short chain fatty acid, has a protective effect against colon cancer by inhibiting cell proliferation and inducing apoptosis. We conduct a research to investigate the effect of butyrate as a possible agent to decreased mutant p53 gene expression.
... Synbiotics are generally defined as "a mixture of probiotics and prebiotics that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the GIT, by selectively stimulating the growth and/or activating the metabolism of one or a limited number of health promoting bacteria, and thus improving host welfare" (Gibson and Roberfroid 1995). Prebiotics remain undigested in the upper GIT and are fermented by the indigenous anaerobic colonic microbiota to produce lactic acid and short-chain fatty acids (SCFAs; e.g., acetic, butyric, and propionic acids), thus providing metabolic substrates to the colon and stimulating the growth of bifidobacteria (Vernazza et al. 2006). For a food ingredient to be considered prebiotic, it should satisfy the following criteria: (1) neither be hydrolyzed nor absorbed in the upper GIT: (2) be a selective substrate for one or a limited number of potentially beneficial endocommensal bacteria (e.g., bifidobacteria and lactobacilli); and (3) be able to alter the composition of the colonic microbiota into highly potential beneficial bacteria (Gibson et al. 2007). ...
... A substantial amount of research on human clinical trials has indicated that prebiotics may indeed prove to be a clinically beneficial dietary supplement (Buddington, 2009). The benefits of prebiotics have been proven as anticolon cancer, anti-pathogens in gastrointestinal tract, giving increased calcium adsorption, and improved microbial balance in the gut (Vernazza et al., 2006;Wichienchot and Chinachoti, 2011). ...
Among 52 isolates lactic acid bacteria, BFP32 showed highest intracellular β-galactosidase activity and galactooligosaccharide (GOS) yield. It was identified as Lactobacillus pentosus var. plantarum by 16S rDNA sequencing. The Km values of the β-galactosidase using oNPG and lactose as substrate were 40.00 and 33.33 mM, respectively. The Vmax values were 2.198 and 76.923 mM min-1, respectively. The optimum reaction temperature and pH for producing GOS from 10% lactose were 50°C and 7.0. A maximum GOS yield (13.90%) was obtained using 60% lactose as substrate. Composition of GOS consisted of oligosaccharides with having several degree of polymerization (DP) of 3, 4 and 5. A mixture of GOS was purified successful by sequential bacterial and yeast fermentation whereas nanofiltration could be used for partial purification. The β-galactosidase from L. pentosus var. plantarum BFP32 was intracellular β-galactosidase and it showed transgalactosylation activity at concentration of lactose higher than 10% for production of GOS.
... Prebiotic compounds are consumed by probiotics as a carbon or energy source in the colon. These results in an increase in the probiotic count and the reduction of pathogen microorganisms in the gut 12 . Synbiotic formulation containing food products are used for the development of therapeutic foods. ...
... Prebiotic compounds are consumed by probiotics as a carbon or energy source in the colon. These results in an increase in the probiotic count and the reduction of pathogen microorganisms in the gut 12 . Synbiotic formulation containing food products are used for the development of therapeutic foods. ...
The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructo-oligosaccharides) was studied. Six types of synbiotic ice cream containing free and microencapsulated L. plantarum, L. casei and B. bifidum, were manufactured using 2% Fructo-oligosaccharides. The survival of all tested strains increased with different sugars even in the presence of FOS. Also, the viability of microencapsulated strains increased more than 1 log cycle compared with free cells. The survival of L. plantarum, L. casei and B. bifidum were monitored during the storage period of 90 days. The viable cell count of L. plantarum, L. casei and B. bifidum in the Free State in ice cream was 8.344, 8.413 and 8.230 log cfu/ g at day one and the numbers were decreased to 7.841, 6.110 and 6.436 log cfu/ g after 90 days of storage respectively. Survival of the three encapsulated probiotic strains showed that the bacterial counts increased about two log cycle during the same period of storage. The viability of probiotic cells in paramount importance because to have their beneficial effect on the health, they must stay alive until they reach their site of action and be resistant to gastrointestinal environment. Further the addition of microencapsulated probiotic strains in ice cream had no significant effect on the physiological properties of ice cream and in the sensory properties.
... It meant that an increase of lactic content caused a decrease of pH. Moreover, lactic acid content in the oyster meat treated with garlic juice was highest may be explained that besides the combined effect of glycolysis pathway and fermentation of lactic acid bacteria [36], garlic juice may also play a role to enhance lactic acid bacterial growth as it's containing prebiotic compound [37,38]. On the other hand, oyster meat marinated with the Sa-tay had lower lactic acid content compared with un-marinated sample. ...
... Prebiotic compounds are consumed by probiotics as a carbon or energy source in the colon. These results in an increase in the probiotic count and the reduction of pathogen microorganisms in the gut 12 . Synbiotic formulation containing food products are used for the development of therapeutic foods. ...
Abstract: The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructo-oligosaccharides) was studied. Six types of synbiotic ice cream containing free and microencapsulated L. plantarum, L. casei and B. bifidum, were manufactured using 2% Fructo-oligosaccharides. The survival of all tested strains increased with different sugars even in the presence of FOS. Also, the viability of microencapsulated strains increased more than 1 log cycle compared with free cells. The survival of L. plantarum, L. casei and B. bifidum were monitored during the storage period of 90 days. The viable cell count of L. plantarum, L. casei and B. bifidum in the Free State in ice cream was 8.344, 8.413 and 8.230 log cfu/ g at day one and the numbers were decreased to 7.841, 6.110 and 6.436 log cfu/ g after 90 days of storage respectively. Survival of the three encapsulated probiotic strains showed that the bacterial counts increased about two log cycle during the same period of storage. The viability of probiotic cells in paramount importance because to have their beneficial effect on the health, they must stay alive until they reach their site of action and be resistant to gastrointestinal environment. Further the addition of microencapsulated probiotic strains in ice cream had no significant effect on the physiological properties of ice cream and in the sensory properties. Keywords: Microencapsulation, Probiotic bacteria, Inulin, Lactulose, Fructo oligosaccharides.
... Yeast cell wall is a source of mannanooligosaccharides and has been considered a useful prebiotic for dogs, potentially favouring gut health (Swanson and Fahey, 2006). The prebiotic effect of YCW is largely attributed to the ability of mannanooligosaccharides to attach to type A fimbriae of Salmonellae and Clostridiae avoiding adhesion to enterocytes (Vernazza et al., 2006). Our findings obtained here suggest that at least the benefits could also be attributed to its intestinal fermentation and SCFA production in dog colon. ...
Fermentable carbohydrates are an important part of the canine diet. They can improve gastrointestinal health by modifying gut microbial population and metabolic activity. The present study compared the fermentation characteristics and kinetic patterns of 10 carbohydrate sources using the in vitro gas production technique (IVGPT) with dog faecal inoculum. The substrates tested were: pure cellulose (PC), carboxymethylcellulose (CMC), sugar-cane fibre (SCF), beet pulp (BP), wheat bran (WB), fructooligosaccharides (FOS), inulin, yeast cell wall (YCW), ground psyllium seed (PS), pea hulls (PH). All substrates were incubated at 39°C under anaerobic conditions with faeces collected from dogs as microbial inoculum. Gas production of fermenting cultures was recorded and after 48 h, pH, short-chain fatty acids (SCFA) and organic matter disappearance (OMD) were determined. The results confirm high fermentation by dog faecal bacteria of FOS and inulin that produced high amounts of propionate and that underwent very rapid fermentation. Three substrates (SCF, CMC and PC) were not able to support bacterial growth, with low gas and SCFA production, and high BCFA formation. PH and BP showed moderate OMD and SCFA production. Wheat bran B underwent rapid fermentation and generated a high proportion of butyrate. PS underwent slow fermentation with delayed gas production, supporting a high formation of SCFA, with an adequate amount of butyrate for bacterial growth while YCW, which showed a delayed fermentation, gave moderate SCFA production. The fermentation characteristics of PS and YCW suggest their potential use in promoting a more distal fermentation on intestinal tract.
... Support for the 4 use of these oligosaccharides as substrates for bifidobacteria and lactobacilli is evident from in vitro investigations (15)(16)(17)(18)(19). Clinical studies have documented proliferative effects on bifidobacteria and lactobacilli in adult and infant populations (1,20). Indeed, prebiotics have been added to infant formulas in Japan for over 20 years and in Europe for over 5 years (21,22). The availability of prebiotics-containing formulas is limited in the United States. ...
Objective: This study aims to determine the characteristics of eco enzymes in the form of aroma, color, pH eco enzymes and identify the diversity of bacteria that play a role during the fermentation process. Method/design/approach: The research was carried out from August to December 2022, the first stage of making eco enzymes fermentation 3 months of organic waste three variants of Citrus sinensis Osb peel, Ananas comosus peel, and Citrullus lanatus peel, combined with 2 variants of vegetable residue of fern plants; Stenochlaena palutris and Diplazium esculentum. Eco enzyme yields were organoleptic tested and measured bacterial diversity with the Oxford Nanopore Technology (ONT) technique. Results and conclusion: Eco enzyme harvest organoleptic test results: pH 3.74, ethanol content 2.41%, color 1502 1 dari 20 Perbesaran Otomatis
Resistant starch (RS) in recent times has gained a lot of interest in scientific research due to its numerous health benefits. It is also known as a prebiotic and a functional ingredient. There are five types of RS in which RS1 and RS2 are naturally available, and the remaining three are obtained from the modification of starch by physical (RS3), chemical, enzymatic (RS4), and addition of lipid (RS5). Incorporating the five types of RS as a functional ingredient in various food products has been done worldwide. In particular, the incorporation of RS in dairy products provides low‐cost health products that are feasible for people all around the world. RS as a prebiotic combined with probiotics present in the dairy product produces synbiotics which is more beneficial than consuming RS via other food products. Combining prebiotics and probiotics has a healthier impact on the human body. The accumulation of data regarding the different types of RS incorporated in dairy products is given in this review. To better serve today's consumers, researchers should look for low‐cost, high‐nutritional‐value products. It can be fulfilled by the resistant starch incorporated in dairy products. Although starch and milk were widely available, they were largely underutilised. We can make a variety of healthy food products by modifying and combining these ingredients. The RS in dairy products acts as a stabiliser, a source of food for microorganisms, and a fat substitute. This review's goal is to provide knowledge on these topics.
In the present study Pearl millet oligosaccharides (PMOs) were extracted at optimized process parameters and further purified by passing through charcoal column and dialysis membrane (500 Da) to obtain a purity >90% with a yield of 4.6% (w/w). The molecular weights of the mixed oligosaccharides (342, 504, 667, 829, 991, 1153, 1316 Da) was confirmed by MALDI-TOF. The non-digestibility assay was performed by acid hydrolysis, salivary and pancreatic α amylases. The results showed a maximum hydrolysis of 0.2516% ± 0.0173, 2.8% ± 0.023 and 3.1% ± 0.11 by gastric acidity, salivary and pancreatic α-amylases respectively. A positive prebiotic score, enhanced biofilm formation and capability of producing SCFAs (i.e. acetate, propionate and butyrate) by different strains of Lactobacilli in presence of purified oligosaccharides hints towards their prebiotic potential. From the observations we propose that the PMOs can be explored further as nutraceuticals and functional food additives.
Probiotic L. acidophilus La-14 cells were co-encapsulated with Ganoderma lingzhi extract to prolong the viability of the cells under simulated gastrointestinal (SGI) condition and to protect the active ingredients of Reishi mushroom during the storage period. Combinations of distinctive reagents (sodium alginate, chitosan, maltose, Hydroxyethyl-cellulose (HEC), hydroxypropyl methylcellulose (HPMC), and calcium lactate) were tested. Optimal double layer Ca-alginate hydrogel beads were fabricated with significantly improved characteristics. The incorporation of maltose significantly decreases the release rate of mushrooms' phenolics, antioxidants, and β-glucan during the storage time. Significant improvement in probiotic cells viability under SGI condition has been found and confirmed by confocal laser microscopy in maltose containing double layer coated calcium alginate beads variants. The encapsulation of newly formulated prebiotic Reishi extract and probiotic L. acidophilus is creating a new potential food application for such medicinal mushrooms and natural products with unpleasant taste upon oral consumption.
Probiotics are living microorganisms which provide benefits to the host. They have been demonstrated to be effective and safe depending on the quantity, dose, route of administration and ingredients in a wide range of diseases such as intestinal inflammation or infection, ischemic heart diseases, urogenital infections, respiratory diseases and protective and treatment role against cancer. Most of the probiotic products currently available comprise lactic acid bacteria (LAB) that belong to the Lactobacillus and Bifidobacterium. There are different sources of probiotic like dairy products, fermented milk, kefir, kimchi, kombucha, kiom-ma, utonga kupsu, noni, soymilk and yogurt. The current paper investigated the major probiotic sources and their safety and efficacy and their mechanisms in the prevention and treatment of several types of cancer including breast, colon, gastric, liver, pancreatic, cervical, oral, lung, leukemia and melanoma cancer at three levels in vitro, animal and clinical studies. Several mechanisms are suggested for prophylactic and antitumor functions of probiotics including production of short chain fatty acids, alteration of colonic motility and transit time, alteration of differentiation process in tumor cells, anticarcinogenic effects, antimutagenic properties, modulation of inflammatory response, inhibition of the bacteria that convert pro-carcinogens to carcinogens, alteration of tumor gene expressions, decrease of intestinal pH to diminish microbial activity, antioxidant activity, modulation of gut microbiota, antiproliferative and apoptotic effects, antiangiogenesis, enhancement of barrier function, their interference in the enterohepatic cycle of estrogen. Several clinical trials revealed probiotics efficacy against prevent of post-operative complications and chemotherapy and radiation therapy related toxicity such as diarrhea and inflammation. However, numerous studies revealed that probiotics had either no or positive influences in associated with safety results like infection and mortality. Nevertheless, more clinical trial studies are essential to recognize the potential strains, dosages and administration regimes with highest efficacy and safety as an adjuvant therapy for cancer treatment for particular types and stages of cancer.
Prebiotics are nondigestible food ingredients that stimulate the growth of bifidogenic and lactic acid bacteria in the gastrointestinal tract. Typically, the prebiotics consist of dietary fibers and oligosaccharides. Prebiotics exert a plethora of health-promoting effects, owing to which multimillion food and pharma industries have been established. Production of functional foods containing prebiotic ingredients is an area that has dominant featuring in the food industry in recent years and a very promising market, not only for economic reasons but also by scientific evidence of its benefits. Looking at the ever-increasing demand of prebiotics, recent trends in prebiotic production from new novel sources, from food industrial wastes, prebiotic supplementation in food, commercially available prebiotic agents, prebiotic production by various techniques, and future perspectives have been discussed. Aiming to satisfy this new market, some prebiotics especially inulin and fructooligosaccharide have been incorporated into a wide variety of foods and beverages that are part of a natural diet as dairy products, breads, cereals, dietary supplements, and others. Through this growth, consumers can appreciate tasty meals while promoting beneficial effects to their own health. The critical insight into this hot research area aims to stimulate further ponderance.
Dyslipidemias are disorders in the serum lipid profile whose numbers of cases have been increasing annually, however, pharmacological therapy is expensive and may cause side effects, such as myalgia and liver disease. In this sense, the natural products, which are rich in antioxidant and therapeutic components, have been proposed as an alternative therapy. An example of this is pitaya (Hylocereus polyrhizus), that is a cactaceous fruit rich in phytochemicals, and could be exhibit beneficial effects on lipid metabolism. Thus, this study aimed to investigate the activity of the edible portion of pitaya (pulp and seed) on dyslipidemic mice's metabolism. Firstly, the composition of pitaya was assessed by UPLC-QTOF-MSE and oligosaccharides, quercetin, and betanine, among other phytochemicals, were putatively identified. In the in vivo assays, the mice were divided into 6 groups (n = 8) which were called according to treatment received: Standard Diet (SD), Hypercholesterolemic Diet (HD), Simvastatin (SIMV), Pitaya 100 mg/kg (P100), Pitaya 200 mg/kg (P200) and Pitaya 400 mg/kg (P400). For dyslipidemia induction, the daily administration of pitaya in C57BL/6 mice with dyslipidemia (HD, SIMV, P100, P200 and P400). The pitaya treatment resulted in an increase HDL-cholesterol, and a decrease in total and LDL-cholesterol, triacylglycerols, glycemia, alanine aminotransferase and aspartate aminotransferase. The red pitaya showed therapeutic potential in dyslipidemia disorders and had a hypoglycemic effect, contributing to reducing the risk of cardiovascular diseases.
Astragalus gombo Bunge (Fabaceae) est une plante bien représentée dans le Sahara Septentrional Est Algérien (région de Ouargla, Algérie) et couramment utilisée comme fourrage pour les animaux ou en médecine traditionnelle. Malgré de nombreuses publications sur la richesse en polysaccharides d’autres espèces appartenant au genre Astragalus et la description de leurs propriétés biologiques putatives ou avérées, aucune étude ne s’est intéressée à l’espèce gombo. L’objectif de ce travail de thèse a donc été de réaliser des investigations sur plusieurs parties de cette plante en vue d’extraire, identifier et caractériser son contenu en polysaccharides. Dans un second temps les propriétés biologiques et rhéologiques de ces polymères ont été étudiées afin d’identifier d’éventuelles voies de valorisation. Les résultats obtenus ont permis de détecter la présence de composés pectiques et hémicellulosiques dans la tige d’Astragalus gombo et celle d’un galactomannane dans les graines. Le galactomannane est de haute masse moléculaire (1,1x106 Da) et est constitué d’une chaine principale de β-(1→4)-D-mannane ramifiée en α-(1→6) par des résidus Dgalactopyranoses avec un rapport M/G de 1,7. La caractérisation de ses propriétés rhéologiques a révélé un comportement typique rhéofluidifiant et des propriétés viscoélastiques. L’étude des activités biologiques associées à ce biopolymère a révélé son potentiel comme prébiotique et antioxydant.
Pangan fungsional yang berkembang pesat saat ini diantaranya probiotik, prebiotik bahkan kombinasi keduanya (sinbiotik). Di Finlandia telah dikembangkan minuman fermentasi berbasis serealia (“oat bran”) oleh isolat L. achidophilus LA5 dan Bifidobacterium Bb 12. Bekatul padi merupakan produk samping hasil penggilingan padi yang ketersediannya melimpah di Indonesia. Bekatul mengandung gizi tinggi, diantaranya serat pangan, selain itu kaya akan antioksidan seperti oryzanol, tocoferol, tocotrienol dan asam ferulat. Penelitian ini menggunakan dua isolat probiotik yaitu isolat indigenus asal bekatul padi L. plantarum B2 dan isolat komersial L. casei untuk memfermentasi medium bekatul. Sinergi dari probiotik dan prebiotik (serat pangan) akan menghasilkan efek sinbiotik. Prebiotik akan difermentasi oleh probiotik dalam kolon menjadi asam laktat dan SCFA (asam lemak rantai pendek) yang berpotensi mencegah terjadinya penyakit kolon. Tujuan penelitian ini untuk membandingkan efek sinbiotik yang dihasilkan isolat indigenus dengan isolat komersial.
Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu formula perlakuan yang terdiri atas 4 level dan dilakukan 3 kali pengulangan. Level tersebut diantaranya Formula 1 (pakan standar & medium bekatul tanpa isolat), Formula 2 (pakan standar & medium bekatul isolat L. casei), Formula 3 (pakan standar & medium bekatul isolat indigenus L. plantarum B2) dan kontrol (pakan standar AIN 93-M). Data yang diperoleh dianalisa dengan analisa ragam (ANOVA), jika ada perbedaan signifikan dilakukan uji beda menggunakan uji BNT dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik dilakukan dengan metode ranking.
Hasil penelitian menunjukkan bahwa jenis formula perlakuan memberikan pengaruh yang nyata terhadap pH feses, (total asam dan pH) digesta (α=0,05). Berdasarkan metode ranking Formula 3 merupakan perlakuan terbaik dengan total BAL feses 5,8x107 CFU/g dan pH feses 6,47 pada hari ke-20. Total BAL digesta 6,77x108 CFU/g, total asam 0,20 % asam laktat, pH 6,34, serta total SCFA sebesar 11,49 mg/g. Profil SCFA Formula 3 yaitu asam asetat 7,11 mg/g, asam propionat 3,03 mg/g, asam butirat 1,35 mg/g.
Colorectal cancer (CRC) remains one of the most common and deadly cancers. Intestinal gut microflora is important to maintain and contributes to several intestinal functions, including the development of the mucosal immune system, absorption of complex macromolecules, synthesis of amino acids/vitamins and the protection against pathogenic microorganisms. It is well known that the gut microbiota changes or dysbiosis may have an essential impact in the initiation and promotion of chronic inflammatory pathways and also have a profound different genetic and epigenetic alterations leading to dysplasia, clonal expansion, and malignant transformation. Probiotic bacteria has antitumor activity with various mechanisms such as nonspecific physiological and immunological mechanisms. This review evaluates the effects of microbiota and probiotics in clinical trials, in vitro and animal model studies that have explored how probiotic against cancer development and also discusses the possible immunomodulatory mechanisms. Several mechanisms alteration of the intestinal microflora; inactivation of cancerogenic compounds; competition with putrefactive and pathogenic microbiota; improvement of the host's immune response; antiproliferative effects via regulation of apoptosis and cell differentiation; fermentation of undigested food; inhibition of tyrosine kinase; reduces the enteropathogenic complications before and after colon cancer surgery and improve diarrhea and it's have been able to create the integrity of gut mucosal and have stimulatory effects on the systemic immune system and prevent the CRC metastasis. Research in clinical trials encouraging findings that support a role of probiotics in CRC prevention and improve the safety and effectiveness of cancer therapy even though additional clinical research is still necessary.
Nutraceuticals and functional foods have become an important tool for consumers to manage their health and wellness. Pre-, pro-, and synbiotics are a part of this group of products shown to have properties that can modulate gastrointestinal problems and improve general health and well being. Prebiotics are polysaccharides that can withstand acidic and enzymatic digestion in the small intestine and can be utilized by probiotics, and gut microflora, in the large intestine for their growth and activities that benefit the host's health, e.g., by enhancing the immunity and mineral absorption, preventing colon cancer and other gastrointestinal diseases, and lowering cholesterol. Prebiotics, e.g., inulin, oligofructose, oligolactose, and lactulose, occur naturally in many plants, or may be synthesized from starch or other carbohydrates using appropriate enzymes. A number of plants from southern Thailand, e.g., palm fruit (Borrassus flabellifer L.), jackfruit (Artocarpus heterophyllus Lam.), young coconut (Cocos nucifera Linn.), rambutan (Nephelium lappaceum L.), jampadah (Artocarpus integer Merr.), and okra (Abelmoschus esculentus Moench.) contain a considerable amount of polysaccharides that have been shown to have prebiotic properties. Prebiotics may be used as ingredients in functional foods, or may be presented as nutraceuticals in the form of capsules, tablets or powder, sometimes together with probiotic cultures.
The prebiotic effects of lactulose were monitored in a human feeding study. Prebiotics are dietary carbohydrates that have a selective microbial metabolism in the gut, directed towards bacteria seen as bene cial, examples being bi dobacteria and:or lactobacilli. The study was conducted in a double blind, placebo controlled manner. A dose of 10 g per day, half the pharmacological dose, was fed to 10 healthy adult volunteers. In parallel, 10 persons were fed a placebo (glucose:lactose). Both culture based methodologies and genetic probing, based around uorescent in situ hybridization were used to determine bacterial populations. Faecal water genotoxicity was assessed using the Comet assay to investigate the ability of lactulose to protect against DNA damage. Bi dobacteria showed a statistically signi cant increase during lactulose intake, whilst genetic probing showed a concomitant decrease in clostridia. Viable plate counts of lactobacilli increased when lactulose was fed, but this was not replicated by the genetic probing. During the trial, none of the recruits experienced any signi cant adverse gastrointestinal symptoms. Single-cell gel electrophoresis, used to assess faecal water genotoxicity, did not reveal that lactulose intervention reduced genotoxicity. The prebiotic nature of 10 g:day lactulose towards the human gut microbiota has been clearly demonstrated in this study. Lactulose is shown to be an effective food-grade prebiotic for healthy adults particularly in sections of the community with low bi dobacterial populations. The value of the more direct, culture independent FISH technique in the microbial ecology of the gut has been demonstrated in this study.
Dietary fiber plays an important physiological and nutritional role in human diets. It encompasses a wide range in its chemical composition and physical characteristics. Each source of dietary fiber has an intrinsic property that is based on its chemical composition and physical properties and which determines the biological and fermentive properties, i.e., the maximum limit for the rate and extent of fermentation for a specific substrate under optimal environmental conditions.
During the fermentation of lactulose, short-chain fatty acids are formed with consequent lowering of the colon pH and modification of the microflora. Lactulose promotes the growth of lactic acid bacteria and bifidobacteria and, more specifically, Lactobacillus acidophilus in the colon. Lactulose and lactulose-containing products fermented with lactic acid bacteria lower colonic pH balancing intestinal microecology and normalizing intestinal transit. In animal studies, lactulose promotes a mainly Grampositive faecal microflora, but large doses of lactulose may be associated with transient diarrhoea. Our studies indicate that lactulose with lactic acid bacteria effectively relieves constipation in human volunteers. Lactulose with lactic acid bacteria in a fermented diary product can balance and prevent radiotherapy-associated diarrhoea and intestinal side effects. Normalizing the intestinal flora and stabilizing mucosal integrity with lactulose has beneficial effects in intestinal disorders. Lactulose and lactic acid bacteria offer a promising ingredient combination for future functional and special dietary foods in treating intestinal disturbances.
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.
There is no class of biological compounds whose importance is recognised less than the carbohydrates. In fact it is probable that all carbohydrates are bioactive in some way, and we can expect more new activities to be discovered all the time. More specifically, the functions of oligosaccharides, both free and in complex with proteins or lipids, will be the subject of much attention - particularly as potential drugs. There is a considerable volume of data concerning the production of oligosacharides by enzyme reversal, but it is chiefly in the form of unrelated observations - a 'stamp collection' that is about as useful as any other collection of unprocessed data. Most data concern the production of homo-oligosaccharides (composed of only one type of monosaccharide) and there is little known about the ability of glycosidases to produce hetero-oligosaccharides (composed of two or more types of monosaccharide). The α-mannosidase from jack bean is clearly able to produce a wide variety of hetero-oligosaccharides but the potential of other enzymes in this respect has still to be determined, as has the bond specificity of the products of α-mannosidase reversal. There is potential for the production of useful and valuable materials by enzyme reversal, but first a great deal more basic information must be gathered, for which we need enzymes and appropriately trained biochemists, chemists and analysts - not all of which are readily available, even when financial support can be obtained.
Various health claims have been associated with putative probiotic micro-organisms in both man and animals and three characteristics have been proposed to be desirable for selecting an effective probiotic (Huis in’t Veld and Havenaar, 1993). They are:
1.
promotion of colonization resistance;
2.
influencing of metabolic activities related to host health;
3.
stimulation of the host immune response.
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.
Large bowel cancer along with breast, prostate, lung, endometrium and ovarian tumours are the leading causes of cancer mortality in the Western countries (The American Institute of Cancer Research, 1997). In addition to these cancers, other Western diseases that also contribute significantly to morbidity and sometimes mortality, include other gastrointestinal diseases (constipation, hiatus hernia, appendicitis, diverticular disease and haemorrhoids), cardiovascular diseases (coronary heart disease, stroke, essential hypertension deep vein thrombosis, pulmonary embolism, varicose veins), and metabolic diseases (obesity, diabetes, gallstones, renal stones, osteoporosis, gout). The development of these disorders appears to be associated with life style and environmental factors of which diet is a major component. (Potter, 1995; 1996).
Mucosal epithelial surfaces such as the respiratory system, the gastrointestinal and urogenital tracts are sites where allochthonous microorganisms can encounter, and in some instances, infect the host. Some mucosal surfaces, such as the heavily colonised distal intestine, are physiologically colonised by a commensal microflora that entertains symbiotic interactions with its host. Others, such as the distal respiratory airways, remain relatively sterile. The commensal intestinal microflora can be considered an organ with a hugh diversity of (bacterial) cells that, in turn, perform different important functions for the body (Brassart and Schiffrin, 1997).
We have previously defined a prebiotic 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’ (Gibson and Roberfroid, 1995). In this context, a prebiotic is a dietary ingredient that reaches the large intestine in an intact form and has a specific metabolism therein — directed towards advantageous rather than adverse bacteria. This would ultimately lead to a marked change in the gut microflora composition. The premise is based on the hypothesis that the human large gut contains bacterial genera, and species, that are beneficial, benign and deterimental for host health. Whilst this generalisation probably gives too simplistic a view of gut microbiology, it is a feasible working concept. Fig. 1 gives our view of how different bacterial groups in the colon may be categorised in this manner. Forthcoming research will no doubt identify the realistic health values of the gut microflora, whilst other chapters in this book have discussed some of the more useful areas of interest.
Inhibitory effect of supernatant obtained from B. infantis 1912 (Bb-1), B. Iongum (Bb-2), B. Iongum 536 (Bb-3) and B. pseudolongum 20099 (Bb-4) was assessed against 11 different pathogens using inhibition assays and against 5 selected pathogenic organisms during growth. The supernatant obtained from all 4 bifidobacteria showed inhibition against all 11 pathogenic bacteria, while neutralized supernatant had no effect. Supernatants of B. infantis (Bb-1) and B. Iongum (Bb-2) had maximum inhibition against the 11 bacterial strains using inhibition assays and against 5 during growth in the presence of supernatants. Co-culturing B. Iongum (Bb-2) with 5 selected bacteria of intestinal origin showed high inhibition against these pathogens. All strains of bifidobacteria produced variable concentrations of acetic acid and lactic acid.
This chapter will review the current status of probiotics in the area of human health and nutrition, including some reference of the use of probiotics in foods. The development of new strains of bacteria that can either improve current medical use or be used for medical problems in which probiotics have not been previously considered applicable or effective will be discussed. In this regard a review of both selective procedures and bio engineering techniques will be discussed.
A probiotic can be defined as ‘a viable mono- or mixed culture of microorganisms which, applied to animal or man, beneficially affects the host by improving the properties of the indigenous microflora’ (Havenaar and Huis in ’t Veld, 1992). This implies that the term ‘probiotic’ is restricted to products which (a) contain live microorganisms, e.g. as freeze-dried cells or in a fermented product; (b) improve the health status of man or animals and exert their effects in the mouth or gastrointestinal tract (e.g. included in food or administered as capsules), in the upper respiratory tract (aerosol) or in the urogenital tract (by local application).
The effect of supplementing xylooligosaccharides (XO) to purified diets on growth performance and several metabolic parameters was examined in streptozotocin-induced diabetic rats. The dietary XO improved growth retardation, hyperphagia, polydipsia, elevation of serum glucose, triglyceride and cholesterol, reduction of liver triglyceride, and fatty acid composition (reduction of the desaturation index) of liver phosphatidylcholine. In addition, the XO diet yielded an acidic environment in the cecum by increasing the pool size of acetic acid. Thus, XO, which is half as sweet as sucrose, can be applicable to foods as a sweetener that is capable of improving diabetic symptoms.
It has become increasingly evident over the last 20 years that the large intestine is a highly specialised digestive organ, which through the activities of its constituent microflora, rivals the liver in metabolic capacity, and in the diversity of its biochemical transformations. Approximately 90% of the 1014 cells associated with the human body are microorganisms, and the vast majority of these reside in the large bowel. The colonic microbiota consists of approximately 1013 cells which, with the possible exception of bacteria growing in the oral cavity, are physiologically very different to those associated with any other part of the host. Several hundred bacterial strains and species normally exist in the large intestine, with viable counts typically being in the region of 1012 per gram of intestinal contents. While host tissues and other substrates of endogenous origin (sloughed epithelial cells, mucins, pancreatic and other secretions) are continually being broken down and recycled by intestinal bacteria, the species composition and metabolic activities of the colonic microbiota are primarily determined by diet. Therefore, what we eat, particularly carbohydrate and protein, affects ecological, physiological and metabolic events in the large bowel. An outline of the main substrates available for intestinal bacteria is shown in Fig. 1. Through fermentation and the absorption and metabolism of short chain fatty acids (SCFA), the large intestinal microflora plays an important role in host digestive processes, enabling energy to be salvaged from unabsorbed dietary residues, as well as body tissues and secretions.
Healthy animals and humans have a natural microflora consisting of prokaryotic and eukaryotic microorganisms on their external and internal body surfaces: skin, upper respiratory tract, lower urogenital tract, oral cavity and gastrointestinal tract. The composition of the natural microflora in these natural microbial habitats is very complex and strictly determined by the local environmental conditions.
Dendrimers coated with carbohydrates on their exterior surfaces have been constructed by using both convergent and divergent synthetic routes. Alternatively, cluster glycosides in the form of highly branched oligosaccharides can serve as dendritic wedges in the subsequent elaboration of fully carbohydrate dendrimers. It is anticipated that these novel saccharide-containing polymers, which are highly branched and water-soluble, will find applications of a biological nature as well as in the context of new materials.
Rats fed a diet containing beta1-4 linked galactooligosaccharides (GOS) (5 g/100 g of diet) absorbed calcium and magnesium more efficiently than those fed the control diet. However, the increment obtained through GOS-feeding was reduced by neomycin sulfate (0.67 g/100 g of diet). Since the decrease in cecal pH in rats fed GOS was suppressed by neomycin-feeding, bacterial action in the digestive tract was considered to be reduced by neomycin-feeding. Our findings suggest that the action of intestinal bacteria is necessary for the effects of GOS.
Thirty healthy, male subjects (age 18 to 75 yrs) were used in a two-group, double-blinded, parallel design to evaluate the safety and tolerance of a potential probiotic organism, Lactobacillus reuteri. Subjects (15/treatment) consumed two gelatin capsules daily for 21 d that contained either a freeze dried L. reuteri preparation in a cryoprotectant, or a placebo (cryoprotectant). The concentration of L. reuteri was such that subjects consumed 1 × 1011 CFU per day. The study was 28 d in length with daily documentation of the presence of gastrointestinal symptoms (nausea, diarrhoea, cramping, distention, flatulence, vomiting, constipation, burping and reflux). In addition, serum chemistries, haematology, urinalysis, urinary indican excretion, and faecal microbiota (L. reuteri and total Lactobacillus spp. enumeration) were measured weekly (day 0, 7, 14, 21 and 28). A physical exam was given on day 0, 21, and 28. An additional faecal sample was obtained on day 77 for microbial enumeration. Subjects could consume their regular diets; however, alcohol was not allowed. Physical exam and urinalysis parameters were not clinically different between treatments. Supplemental L. reuteri reduced (P < 0.05) urinary indican excretion at day 7, but had no effect (P > 0.05) on subsequent urine collections. Although significant differences were observed for a few of the serum chemistry and haematology variables, all of the values remained within the expected normal range for healthy adult males. Subjects consuming supplemental L. reuteri had increased (P < 0.01) levels of L. reuteri in their faeces on day 7, 14, 21, and 28. However, colonisation was lost within 2 mths of termination of L. reuteri consumption (day 77). Levels of total Lactobacillus spp. never differed (P > 0.05) between treatments; however, the ratio of L. reuteri: total Lactobacillus spp. increased (P < 0.05) for subjects consuming supplemental L. reuteri. Incidence of subjective tolerance factors was infrequent and similar for both treatments. In conclusion, supplemental L. reuteri may be fed at 1 × 1011 CFU/day without any clinically significant safety or tolerance problems. Intake of L. reuteri (1 × 1011 CFU/day) results in colonisation (as measured by faecal level) within 7 d of consumption and is maintained for at least 7 d post consumption; however, colonisation is lost within 2 mths of washout.
The effect of changing the human intestinal microflora by administration of Oligomate-50, which contains 52 per cent galactooligosaccharides and is produced from lactose by the action of β-D-galactosidase (produced by Aspergillus oryzae and Streptococcus thermophillus), was investigated. Oligomate-50 (0,4.8,9.6 or 19.2 g/d) was given orally for 7 d to 12 volunteers in a single-blind cross-over study. Each dose included 0, 2.5, 5.0 or 10.0 g of galactooligosaccharides, respectively. Bifidobacteria were greatly increased following ingestion of galactooligosaccharides and a linear relation was found (P < 005) between the amount of galactooligosaccharides ingested and the number of bifidobacteria per gram of faeces. Lactobacilli were also slightly increased. The ratio of the number of bifidobacteria to the total number of bacteria was significantly increased from 0.26 ±0.12 to 0.48 ±0.19 by galactooligosaccharides ingestion. Stool weight and stool frequency after ingestion did not change significantly and no sign of diarrhoea was observed when 10.0 g of galactooligosaccharides was ingested. The results of this study show that galactooligosaccharides are a superior growth-promoting factor for bifidobacteria, and, moreover, have the ability to increase the multiplication of lactobacilli in the human intestinal microflora.
Infant botulism results when Clostridium botulinum spores germinate, colonise, and produce botulinum neurotoxin in the intestine. As the normal intestinal microflora is important in resistance to C. botulinum colonisation in the mouse model of infant botulism, we investigated the effect of intestinal bacteria isolated from six healthy infants (two breastfed, two formula-fed, and two both formula and breast-fed) on the growth of 14 strains of C. botulinum (three Type A, four Type B, three Type E, two Type F, and two Type G) using zone inhibition procedures. We tested 88 anaerobic and 64 aerobic and facultative isolates. Strains of bifidobacteria, lactobacilli, propionibacteria and enterococci inhibited the growth of C. botulinum, as did several strains of the Bacteroides fragilis group. The only Clostridium inhibiting C. botulinum growth was C. ramosum, which inhibited both of the Type G strains and one of the two Type F strains. At least two bacterial isolates from each faecal sample inhibited most of the 14 C. botulinum strains. Co-culture experiments with intact faecal samples and C. botulinum spores or vegetative cells indicated that the normal flora of healthy infants had a bacteriostatic, rather than a bacteriocidal, effect on the growth of C. botulinum. Thus, susceptibility to infant botulism may result in part from the absence of these inhibitory organisms from the normal flora of the infant intestine.
Existing food records of the food intake of 63 randomly selected men and women in a Cambridgeshire village have been re-analysed to determine the intake of dietary fibre, measured as non-starch polysaccharides by the Englyst technique. Average non-starch polysaccharide intake was 11.6 g/day, of which 5.6 g were supplied by vegetables, and 4.4 g by cereals. The range of individual intakes of non-starch polysaccharides, measured over 7 days, was from 5.1 to 24.7 g. The average intake of approximately 12 g non-starch polysaccharides in these adults was similar to estimates from the National Food Survey.
Bacteria are present throughout the gastrointestinal tract, but their pattern and concentration vary greatly. Probiotics are living organisms that supply beneficial health effects to the host. So far the beneficial effects of probiotics have been shown, almost exclusively, under poorly defined experimental conditions. There are little convincing data from well-designed, double-blind controlled trials supporting health-promoting effects. The use of probiotics to treat gastrointestinal infections has produced contrasting results. Apart from information on rotavirus infection in children, there is no convincing evidence from controlled studies on the efficacy of probiotics in the prevention or treatment of infective diarrhoea. However, experimental and clinical studies suggest that there are potential therapeutic roles for probiotics in the treatment of inflammatory bowel diseases. This review focuses on the available data concerning the mechanisms of action of probiotics, and on the results from clinical studies using probiotics to treat infective diarrhoea and inflammatory bowel disease.
Cooking and processing of starch-containing foodstuffs results in a portion of the starch becoming resistant to hydrolytic enzymes secreted in the small intestine of man. In order to determine whether this resistant starch (RS) was degraded in the colon, samples of RS and readily digestible starch (RDS) for comparisons were incubated with (a) cell-free supernatants from faecal suspensions and (b) washed faecal bacterial cell suspensions. The data obtained showed that, whereas pancreatic amylase and faecal supernatants hydrolysed RDS, with the production of oligosaccharides, RS totally resisted breakdown. In contrast, both RS and RDS were completely degraded by the washed bacterial cells with the generation of volatile fatty acids (VFA) and organic acids. Hydrolysis and fermentation of RDS was extremely rapid and, as a consequence, oligosaccharides and lactate initially accumulated in the culture medium. RS was broken down more slowly, howevér, and oligosaccharides and lactate never accumulated. The rate of polysaccharide hydrolysis had a significant effect on the quantities of VFA produced, in that 54% of carbohydrate was fermented to VFA in cultures incubated with RDS as sole carbon source as compared to only 30% in cultures incubated with RS. However no qualitative difference was observed in the VFA produced by fermentation of RDS or RS.
Fructo-oligosaccharides are widely distributed in plants such as onions, asparagus, wheat etc., and obtained from sucrose by the action of fructosyltransferase. They are not hydrolyzed by human digestive enzymes, but are utilized by intestinal bacteria such as bifidobacteria. Bacteroides fragilis group, peptostreptococci and klebsiellae. In the experiment with 23 patients (73 ± 9 years old), improvement of fecal microflora was observed by oral administration of fructo-oligosaccharides 8 g per day for two weeks: the population of bifidobacteria in feces increased about 10 times compared before the administration; average pH of stool showed 0.3 lower than that before administration.
The fermentability of a variety of carbohydrate complexes was determined by measuring gas production rates in slurries of mixed human faecal bacteria. The commercial laxatives psyllium (isphagula husk) and sterculia were fermented relatively slowly in comparison with mucin, guar gum, pectin, starch, carrageenan, isogel and chondroitin sulphate. Fermentation of fiberall (psyllium + wheat bran) was low and similar to that of alginic acid. The fibre complex fibercon was largely resistant to degradation by gut bacteria and was comparable to fermentation of chitin.
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.
In the human large intestine bifidobacteria are a numerically important group of micro-organisms which are considered to exert a range of biological activities related to host health. One aspect is the inhibitory effect of these bacteria on other species, possibly excluding long term colonization by invasive pathogens. It has been suggested that the mechanism of inhibition carried out by bifidobacteria is related to the fermentative production of acids such as acetate and lactate. Experiments reported in this paper attemptedto address this theory. Co-culture experiments whereby Bifidobacterium infantis was incubated with Escherichia coli and Clostridium perfringens, in a varietyof fermentation systems, indicated that the bifidobacterium was able to exert an inhibitory effect not necessarily related to acid production. Further studies showed that eight species of bifidobacteria could variously excrete an anti-microbial substance with a broadspectrum of activity. Species belonging to the genera Salmonella, Listeria, Campylobacter and Shigella, as well as Vibrio cholerae, were all affected. These results show that bifidobacteria are able to exert more than one mechanism of inhibition, which may be of some importance with regard to protection against gastroenteritis.
Two commercial strains of Bifidobacterium spp (Bf -1 and Bf -6) were cultured in 12% (w/w) reconstituted nonfat dry milk (NDM) containing 0, 0.5, 1.0, 3.0, or 5.0% (w/v) fructooligosaccharide (FOS), galactooligosaccharide (GOS), and inulin. Inoculated samples were incubated anaerobically at 37° for 48 h. Growth and activity of the cultures in the presence of FOS, GOS, and inulin were determined. Viability of each strain was assessed after 4 weeks of refrigerated storage at 4°. Growth promotion, enhancement of activity and retention of viability were greatest when Bifidobacterium Bf-1 and Bf-6 were grown in the presence of FOS followed in a descending order by GOS and inulin. The effects of oligosaccharides and inulin increased with increasing carbohy drate concentration and was maximal at 5% (w/v).