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Prebiotics: Concept, definition, criteria, methodologies, and products
Abstract
In 1995, Gibson and Roberfroid defined a prebiotic as a “nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limitednumber of bacteria in the colon, and thus improves host health.” This definition only considers microbial changes in the human colonic ecosystem. Later, itwas considered timely to extrapolate this into other areas that may benefit from a selective targeting of particular microorganisms and to propose a refined definition of a prebiotic as (Gibson et al. 2004): a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinalmicrofiora that confers benefits.
... The criteria necessary for designation of a prebiotic include: (1) efficacy at a low dose; (2) tolerance in upper gut conditions; (3) persistence in the colon; (4) selective stimulation of prebiotics; (5) regulation of gut microflora; (6) stability during food procession Aida et al., 2009;Roberfroid, 2008;Wang, 2009) (Fig. 10.1). The mechanism of function of fungal prebiotics in GIT mainly include: (1) increased production of short chain fatty acids; (2) stimulation of growth of probiotics; (3) strengthening intestinal immunity of the host (e.g., cytokine modulation and production of immunoglobulin A) (Nagpal et al., 2012). ...
... The prebiotic potential of exopolysaccharides of three entomopathogenic fungi proved its efficiency in GIT and usefulness in food industry (Prathumpaí et al., 2012). Roberfroid (2008) listed the oligosaccharide prebiotics fully or partially fulfilling the prebiotic criteria. The most frequently used prebiotics in food industries are inulin (or oligofructose or oligofructan) and trans-galacto-oligosaccharides (TOS). ...
... (3) stimulation of growth and activity of selected probiotics (Roberfroid, 2008). Therefore, the inulin-type fructans are considered model prebiotics. ...
Food and pharmaceutical industries are facing major challenges in production of functional products to meet the human nutritional and health requirements. One of the potential options is to employ fungi and their metabolites in food and pharmaceutical products. Many fungi are beneficial as food, medicine and possess several biomaterials of industrial significance. Fungal probiotics are known to enhance the human health and their oligosaccharides are compatible prebiotics which are helpful in restoring the equilibrium of normal microbiota of the gastrointestinal tract. Fungal prebiotics as biopolymers also serve as potential ingredients in functional foods or drugs to serve as nutraceuticals. Functions of prebiotics are further enhanced by the combination of suitable probiotic microorganism/s (called synbiotics) in biotherapy to enhance the nutritional and health benefits in infants and immuno-compromised individuals. The yeast Saccharomyces boulardii is the most studied fungus as probiotic to combat a variety of human diseases. Mushrooms and other filamentous fungi being part of human nutrition, serve dual purpose as probiotics and prebiotics. Fungi are in forefront to produce the enzyme fructosyl transferase (FTase) which provides scope to produce prebiotic fructo-oligosaccharides (FOS) on industrial scale, so also the fungal enzyme inulinase. Fungal chitin and their complexes are also potential sources of prebiotics. Knowledge on fungal probiotics, prebiotics and synbiotics will create awareness among the consumers and also pave way to produce inexpensive value addition to the existing fermented food stuffs and new food materials with nutraceutical versatilities.
Keywords: Polysaccharides, oligosaccharides, synbiotics, functional foods, biotherapy
... In animal models, recovery of proposed prebiotic in fecal samples after oral administration of candidate prebiotic diets to experimental animals may be used to evaluate non-digestibility. Experimental animals must be free of germs or pre-treated with antibiotics to suppress the intestinal microbiota (Roberfroid, 2008). Also, incubation within the gastrointestinal system of living anaesthetized rats has been used to evaluate non-digestibility (Nilsson, Oste, Jagerstad, & Birkhed, 1988). ...
... In vivo methods use fecal samples and content of gastrointestinal tracts collected from anaesthetized experimental animals after oral administration of proposed prebiotic diets. Heteroxenic rats, which harbor human fecal flora, are good experimental models for evaluating prebiotic activity in vivo (Roberfroid, 2008). Fecal samples obtained are screened for fermentation products such as gases and SCFA. ...
... Culture-dependent techniques are based on the principle of culturing selected bacteria species on agar media, which support their growth, followed by morphological, biochemical, and physiological assays (Gong & Yang, 2012;Roberfroid, 2008). This method is able to examine the physiological function of living bacteria strains, detect specific intestinal pathogens, and determine genotypes of cultured isolates (Gong & Yang, 2012). ...
Prebiotics enhance immune response through the modulation of intestinal microbial activities, production of short chain fatty acids (SCFA), direct interaction with toll-like receptors and mucin production. These non-digestible food components are known to be resistant to enzymatic hydrolysis by digestive enzymes and are utilized as carbon source for the growth of beneficial bacteria population through the process of fermentation. Brown seaweed polysaccharides (BSP) have been described as emerging prebiotics due to their potential to stimulate gut microbiota activities at in vitro and in vivo stages. This review therefore examines evidence of the relationship between the prebiotic capacity of BSP, their structure, extraction, and possible mechanisms of immunomodulation.
Practical applications
Bio-functional ingredients have been widely explored for numerous health benefits. Of interest to this review are polysaccharides of brown seaweed which have great prebiotic prospects. Prebiotics are important bio-functional ingredients having the potential to improve immune health. An understanding of the prebiotic and immunomodulatory potential of BSP provides the food industry a novel alternative source of prebiotics. Excerpts from this review will provide background knowledge and advance scientific research into prospects of BSP as prebiotics and a possible commercialization of BSP products.
... Consequently, due to its biosynthetic capacity, high yields and low agronomic requirements, chicory has high potential to become a versatile production host for molecular farming by providing many additional health-related products (Meijer and Mathijssen 1992). These include immunomodulatory prebiotics (Roberfroid 2008) and pharmaceuticals to prevent lifestyle diseases [e.g., obesity (Antal et al., 2008)], to promote gut health, to stimulate the immune system (Bodera 2008) or as alternative antibiotics (Sinkovic et al., 2017;Peña-Espinoza et al., 2018). To achieve this, new chicory variants need to be developed. ...
... Inulin is a natural, low-caloric value, water-soluble dietary fiber (see EC 1169/2011, Alinorm 09/3/12, March 2009) found in a variety of fruits, vegetables and herbs. The gut bacteria transforms inulin to short chain fatty acids contributing to local and whole body health (Ahmed and Rashid, 2019;Roberfroid 2008;Liu et al., 2022). Currently it is mainly applied as a food fiber supplement and low-calorie sweetener in various food products (e.g., dairy products, confectionary, infant food), but has gained increasingly in importance in cosmetic as well as pharmaceutical applications (for an overview see Cankar et al., 2021). ...
In Europe, root chicory and other plants are cultivated for their prebiotic food fiber, inulin, which boosts the growth of beneficial gut bacteria and stimulates the human immune system. CHIC, a H2020 project, develops new chicory variants which produce more and reported to be healthier inulin as well as medicinal terpenes. This paper presents an environmental and socio-economic assessment of the whole value chain of the new chicory variants and their derived products using a case study based in the Netherlands. Two scenarios based on new chicory variants using new plant breeding technologies (NPBT) are analyzed and impacts thereof are compared to the reference scenario; the current commercial inulin process from conventional chicory. Both scenarios show higher inulin content, but the inulin adsorption process differs. While one aims to optimize inulin yield, the other one explores the potential of a multipurpose use, yielding inulin and health beneficial terpenes. Methodologically, we employ multi-regional input-output (MRIO) analysis to estimate additional economic benefits, added value and job creation, while by means of life cycle assessment (LCA) effects on greenhouse gas (GHG) emissions and primary energy demand are derived. Both methods, MRIO and LCA, are well suited to analyze the raised issues and draw on the same data. Generally, the results highlight the importance of inulin production at a national and EU-level in the reference scenario. In case of the two scenarios, we find that the related socio-economic impacts are much higher than in the reference scenario and thus highlight their ability to boost economic activity and increase competiveness of the EU, i.e. over 80% of the generated value added stays in the EU. In terms of environmental impacts, the two scenarios show lower GHG emissions and primary energy demand due to the higher efficiencies of the process in the scenarios compared to the reference inulin process. Additionally, regarding the goal of climate neutral production, we find that the majority of GHG emissions stem from the electricity mix and natural gas demand. Replacing these sources of energy with more renewable ones will contribute to this goal.
... Prebiotics can be defined as selectively fermented food ingredients that induce specific changes in the composition and activity of the gastrointestinal microbiota, such as Bifidobacterium and Lactobacillus genera, conferring benefits upon host wellbeing and health (Gibson et al., 2010;Davani-Davari et al., 2019). Its classification is based on three criteria: (i) resistance to acidic pH of stomach, (ii) fermentation by intestinal microbiota, and (iii) selective stimulation of growth and/or activity of the health-promoting bacteria in that microbiota (Roberfroid, 2008;Davani-Davari et al., 2019). Although prebiotic activity has been mainly attributed to oligosaccharides and polysaccharides, it must be stressed that not all dietary non-digestible carbohydrates are prebiotics (Roberfroid, 2008;Davani-Davari et al., 2019). ...
... Its classification is based on three criteria: (i) resistance to acidic pH of stomach, (ii) fermentation by intestinal microbiota, and (iii) selective stimulation of growth and/or activity of the health-promoting bacteria in that microbiota (Roberfroid, 2008;Davani-Davari et al., 2019). Although prebiotic activity has been mainly attributed to oligosaccharides and polysaccharides, it must be stressed that not all dietary non-digestible carbohydrates are prebiotics (Roberfroid, 2008;Davani-Davari et al., 2019). Beneficial effects of GOS ingestion include the increase in the colon bifidobacterial population and the suppression of pathogenic bacteria activity, leading to the reduction of toxic metabolism formation (Gibson & Roberfroid, 1995;Fai & Pastore, 2015). ...
The bioconversion of porungo cheese whey into galactooligosaccharides (GOS) was investigated using immobilized β-galactosidase in batch system. Two enzymatic immobilization strategies were tested for optima pH and temperature and the best immobilization strategy was used to evaluate the GOS production in two steps. First, different lactose sources (substrates) were tested, and subsequently, different concentrations of porungo cheese whey (200 g L-1 and 400 g L-1) and temperatures (37 °C to 46 °C) were evaluated. Immobilization of β-galactosidase increased the range of operational pH (7.0-7.5) when immobilized in calcium-alginate support. However, the pH range decreased when the immobilization was conducted using calcium-Concanavalin A support. Batch reactions using the calcium-alginate immobilized biocatalyst produced the highest yields of GOS (63.2%) from porungo cheese whey, compared to the control substrate of lactose solution at concentration of 50 g L-1 (41.1%). The temperature of 46 °C and 400 g L-1 of substrate shown the better condition to GOS production, with lactose conversion of 61.4%. These results suggest the possible use of porungo cheese whey as substrate in the biotechnological production of GOS.
... Since that time, prebiotic scopes are subject of discussion in many research papers, international conferences and in the mass media (Hill et al., 2014;Markowiak & Śliżewska, 2017). The current definition of prebiotic is 'a substance that selectively stimulates fermentation which permits selective changes, both in the activity of gastrointestinal microflora and that ultimately beneficial for host well-being and health' (Roberfroid, 2008). To be considered as a prebiotic, the compound should be qualified by number of standards: firstly, it should be reluctant acidic and enzymatic averment of the upper digestive tract; secondly, it must activate the growth of commensal microflora; and finally, it should produce health beneficial effects when fed to the host (Roberfroid, 2008). ...
... The current definition of prebiotic is 'a substance that selectively stimulates fermentation which permits selective changes, both in the activity of gastrointestinal microflora and that ultimately beneficial for host well-being and health' (Roberfroid, 2008). To be considered as a prebiotic, the compound should be qualified by number of standards: firstly, it should be reluctant acidic and enzymatic averment of the upper digestive tract; secondly, it must activate the growth of commensal microflora; and finally, it should produce health beneficial effects when fed to the host (Roberfroid, 2008). Commonly called, any carbohydrate or polysaccharide that reaches to the colon could be considered prebiotic substance. ...
Fucoidan is a sulphated polysaccharide isolated from brown seaweeds. It has attracted a lot of attention due to its multiple physiological and biological properties. The most dominant polysaccharides in brown seaweeds are laminarin and alginic acid. Fucoidan extracted from brown seaweed possess various biological functions including anti‐inflammatory, immunomodulatory, antitumour, antibacterial, antiviral, anticoagulant, antioxidant, neuroprotective, cardio‐protection and growth‐promoting effects. Dietary supplementation of fucoidan showed significant therapeutic influences on aquatic organisms, human, livestock and poultry. This review highlights the medicinal importance and nutritional values of fucoidan polysaccharides for fish, animals and humans, to be used as a natural agent for the treatment of various pathological disorders and to replace the synthetic antibiotics. Previously, most studies are focused on in vitro model and in mice. Further studies are warranted on in vivo model and focusing on a molecular basis to understand the mechanisms of action of fucoidan as an alternative therapeutic drug for fish, animals and humans. Another objective of this review is to give more light about the beneficial impacts of fucoidan on productive performance of animals and poultry as well as aquatic organisms.
... 82,83 The most extensively studied prebiotics include the fructans inulin and fructooligosaccharides (FOS), as well as galactooligosaccharides (GOS) and lactulose. 84,85 Although published data on these well-accepted prebiotics were primarily derived from studies conducted in people, they have been shown to reduce insulin resistance, support metabolism, improve immune function and beneficially modulate the gut microbiome when fed to healthy dogs and cats. [86][87][88][89][90][91][92] However, there is little evidence to support prebiotic use in dogs and cats with GI conditions. ...
A global rise in pet ownership and an increasing tendency towards the humanisation of pets have resulted in a greater focus on improving animal health and longevity. These developments coincide with the increased recognition of the role of the gut microbiome in animal health. The gut microbiome has been shown to play a prominent role in gastrointestinal health, and it is becoming increasingly clear that these health benefits extend beyond the gut and into different physiological systems, such as the immune system. Dietary supplementation with products known as ‘biotics’, which include probiotics, prebiotics, synbiotics and postbiotics, is a strategy used to modify the gut microbiome and promote host health. Although biotics have been successfully used in companion animals, questions remain regarding appropriate biotic selection, mechanisms of action, optimum inclusion levels and safety. This review aims to summarise the effects of biotics on the gut microbiome of dogs and cats and assess their potential role in supporting gastrointestinal health.
... Thus, prebiotics and probiotics can be seen as a promising approach to enhancing the nutritional profile of chocolate and expanding the functional food market (Konar et al., 2014;Silva et al., 2017). Prebiotics have been defined more precisely as 'selectively fermented ingredients that allow certain changes, both in the composition and/or activity in the gastrointestinal microbiota, that impart advantages', according to Roberfroid (Roberfroid, 2008). In the food industry, numerous foods can be fortified with prebiotics, and the use of nutrients like probiotics and prebioticsthat support well-being, health and a decreased risk of diseaseshas increased globally. ...
Chocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti‐inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article.
... Consumption of ASase-modified starch was able to reduce LDL levels in mice fed a high-fat diet, while triglyceride and total cholesterol levels were not significantly different compared to the control (without a high-fat diet and consumption of modified starch) (Lee et al., 2018). This is due to the production of short-chain fatty acids from resistant starch fermentation in the colon, especially acetate, which inhibits adipose lipolysis (Roberfroid, 2008). In addition, low blood glucose levels due to consumption of resistant starch cause a decrease in blood glucose levels, thus preventing hepatic de novo lipogenesis, which is the process of fatty acid synthesis from non-lipid compounds by activating AMP kinase and suppressing SREBP-1c expression (Li et al., 2011). ...
Amylosucrase is a transglucosylase enzyme that utilizes sucrose as a substrate to produce α-1,4 glucan (amylose-like polymer). Modification of starch with Amylosucrase can increase the degree of polymerization, degree of crystallinity, heat stability, and increase the proportion of slow digestible starch (SDS) and resistant starch (RS). Thus, Amylosucrase (ASase) modified starch has enormous potential to be developed in the food industry because the consumption of ASase modified starch can improve insulin sensitivity and reduce blood glucose response, making it suitable for consumption by people with Diabetes Mellitus. In addition, consumption of ASase-modified starch also has the potential to prevent obesity and improve blood lipid profile.
... This physician would be in charge of managing the program at the sub-district level with the aid of field supervisors and community health workers. However, it is imperative that the community clinic employ at least one individual who is completely in charge of nutritional therapies [34]. There is a potential that other competing health issues will take precedence over diet. ...
... An oligosaccharide is prebiotic, not to be absorbed or hydrolyzed in the upper part of the gastrointestinal tract, and therefore undergoes assimilation selectively using a multitude of microorganisms in the colon that promote systemic or luminal benefits. Microorganisms must be safe, multiply and colonize the tract, and be able to survive through the tract (Rioux et al., 2005;Roberfroid & Prebiotics, 2008). ...
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields. Biotechnology in the food industry provides solutions to microbial issues as well as broader environmental issues, making it key to the safe and environmentally conscious production of all food types.
Microbial Biotechnology in the Food Industry focuses on the major microbial issues facing the food industry and solutions using novel biotechnology techniques. The text promotes an understanding of basic and advanced microbiological issues in food production including food products, food contact surfaces, food operation floor and air and a wide range of issues related specific solutions using biotechnology. This text provides researchers and those in the food industry with a full overview of current innovative solutions to the major microbial issues in the food industry utilizing biotechnology.
... An oligosaccharide is prebiotic, not to be absorbed or hydrolyzed in the upper part of the gastrointestinal tract, and therefore undergoes assimilation selectively using a multitude of microorganisms in the colon that promote systemic or luminal benefits. Microorganisms must be safe, multiply and colonize the tract, and be able to survive through the tract (Rioux et al., 2005;Roberfroid & Prebiotics, 2008). ...
Biotechnology is a multidisciplinary field that majorly influences human life. Biotechnology significantly affects the supply of food, the production, and preservation of raw materials, and the change in their nutritional and functional properties. Food production and agricultural changes are inevitable. Many research advances in the food industry represent the major role of biotechnology. Fungi exhibit high nutritional value, including mushrooms, which are edible and rich in protein but low in fat content, cholesterol-free, cultivable, and freshly consumed or as a processed product. Filamentous fungi and yeast along with other secondary metabolites produce crucial enzymes in the growth medium. Genetically modified bacteria and yeast are employed for enzyme production in various processes in the food industries. Lipase is the most versatile biocatalyst and leads to hydrolysis, alcoholysis, esterification, interesterification, amino lysis, and acidolysis. Lipases target fats, synthetic triglycerides, and natural oils and are broadly used in the applications of biotechnology. Lipase-catalyzed transesterification, esterification, and hydrolysis are employed in dairy industries, fat and oil industries, bakery industries, and pharmaceuticals. Several species of yeast have been separated from fermented food products and are used as starters or co-starters in the functional food industry. The development of functional foods by using yeast and the results of modern research on nutraceuticals suggest its glistening future in food biotechnology. In this chapter, the role of biotechnology in the food processing industries is discussed. This chapter also focuses on the production of biotechnology, well-being, and oligosaccharide applications in food industries. Yeast-producing bioactive compounds including carotenoids, β-glucan, bioactive peptides, glutathione, organic selenium, γ-aminobutyric acid, free polyphenols, and prebiotic oligosaccharides have also been enlightened. The important presence of yeast in the production of functional food products and bioprocess development for high-value nutraceutical production is the point of discussion. The discussion extends the advanced version of lipase technology to food processing applications.
... 1. Prebiyotik maddeler, mide asitlerine karşı dirençli olmalıdır, 2. Prebiyotik maddeler, insan enzimleri tarafından parçalanma malıdır, 3. Prebiyotik maddeler, gastro intestinal sistemde emilimlerinin olmaması gerekmektedir, 4. Prebiyotik maddeler, bağırsak mikrobiyotası tarafından fermantasyona uğrayabilir olması gerekmektedir, 5. Prebiyotik maddeler, potansiyel anlamda faydalı bağırsak bakterilerinin büyümesini ve aktivasyonunu seçici olarak uyarabilmelidir (Roberfroid, 2008). ...
... 1. Prebiyotik maddeler, mide asitlerine karşı dirençli olmalıdır, 2. Prebiyotik maddeler, insan enzimleri tarafından parçalanma malıdır, 3. Prebiyotik maddeler, gastro intestinal sistemde emilimlerinin olmaması gerekmektedir, 4. Prebiyotik maddeler, bağırsak mikrobiyotası tarafından fermantasyona uğrayabilir olması gerekmektedir, 5. Prebiyotik maddeler, potansiyel anlamda faydalı bağırsak bakterilerinin büyümesini ve aktivasyonunu seçici olarak uyarabilmelidir (Roberfroid, 2008). ...
... Based on criteria such as water solubility, viscosity, microbiological fermentation in the colon, and the ability to stimulate the growth of certain bacteria, the common classification of DF includes [29][30][31] (pp. 39-68): ...
The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.
... The use of seaweeds as a prebiotic element may overcome the cost issues. Additionally, the ingestion of non-digestible seaweeds' polysaccharides may help with the development of lactic acid bacteria within our intestinal tract, favouring the growth of beneficial bacteria instead of the proliferation of pathogenic bacteria present in our organism [44]. ...
Citation: Monteiro, P.; Lomartire, S.; Cotas, J.; Pacheco, D.; Marques, J.C.; Pereira, L.; Gonçalves, A.M.M. Seaweeds as a Fermentation Substrate: A Challenge for the Food Processing Industry. Processes 2021, 9, 1953. https://doi.org/10.3390/ pr9111953 Academic Editors: Tiane Finimundy, Taofiq Oludemi and Filipa S. Reis
... 1. Prebiyotik maddeler, mide asitlerine karşı dirençli olmalıdır, 2. Prebiyotik maddeler, insan enzimleri tarafından parçalanma malıdır, 3. Prebiyotik maddeler, gastro intestinal sistemde emilimlerinin olmaması gerekmektedir, 4. Prebiyotik maddeler, bağırsak mikrobiyotası tarafından fermantasyona uğrayabilir olması gerekmektedir, 5. Prebiyotik maddeler, potansiyel anlamda faydalı bağırsak bakterilerinin büyümesini ve aktivasyonunu seçici olarak uyarabilmelidir (Roberfroid, 2008). ...
... 1. Prebiyotik maddeler, mide asitlerine karşı dirençli olmalıdır, 2. Prebiyotik maddeler, insan enzimleri tarafından parçalanma malıdır, 3. Prebiyotik maddeler, gastro intestinal sistemde emilimlerinin olmaması gerekmektedir, 4. Prebiyotik maddeler, bağırsak mikrobiyotası tarafından fermantasyona uğrayabilir olması gerekmektedir, 5. Prebiyotik maddeler, potansiyel anlamda faydalı bağırsak bakterilerinin büyümesini ve aktivasyonunu seçici olarak uyarabilmelidir (Roberfroid, 2008). ...
Teknolojik anlamda dünya üzerinde yaşanan mühim değişmeler ve
gelişmeler yaşamın bütün alanında etkisini göstermektedir. Özgürce ve
heves içerisinde yapılan, haz veren, çocuğun tüm gelişim alanlarını uyaran ve becerilerinin yanında hissiyatını da geliştiren faaliyetler (Razon,
1985) olarak tanımlanan oyun kavramında da bu gelişmelerin doğal bir
sonucu olarak çeşitli değişimler görülmektedir. Kültürümüzde önemli
bir yeri olan ve sokaklarda oynanan geleneksel oyunlarımız da gelişen
bu teknolojiden etkilenerek yerini dijital platformlarda oynanan oyunlara bırakmıştır. Günümüz oyun anlayışında ilerideki süreçlerde dijital
oyunların varlığı daha da artacak denebilir.
Basit bir tabirle dijital oyunlar, oyuncusu veya oyuncuları ile etikileşime giren yazılımlar şeklinde tanımlanabilir (Sayın, 2016). Dijital
oyunlar eğlendirici, haz verici, el-göz koordinasyonu sağlayıcı vb. özelliklerinin yanında eklem ve kas ağrıları, anatomik yapıda bozukluk, göz
problemi, kilo problemi, psikomotor becerilerde kısıtlanma gibi olumsuzlukları da beraberinde getirebilir. Dijital oyunlar her yaş grubuna
hitap edebilmektedir. Bu yaş grubunda en çok etkilenenlerin çocuklar
olduğu söylenebilir. Doğan (2006) son senelerde yapılan araştırmalarda
bilgisayar oyunu oynayan çocukların beyin aktiviteleri ve davranışları
sorgulandığında bu oyunların bağımlılığa neden oldukları, çocukların
beyin gelişimlerini ve davranışlarını olumsuz etkileyebilecekleri sonucuna ulaşıldığını bildirmektedir. Bilgisayar oyunu oynamanın çocuklara
olumsuz tesirleri olduğu kadar öz güven, rahatlama, motivasyon ve gü�dülenmişlik düzeyine de olumlu tesirleri vardır (Bayırtepe ve Tüzün,
2007).
Bilgisayar, tablet, cep telefonu kullanımının yaygınlaşmasıyla diji�tal oyunlara ulaşım da kolaylaşmıştır. Dijital oyunlar; çevrimiçi oyun�lar, bilgisayar oyunları, konsol oyunları şeklinde kategorize edilmiştir
(Gökçearslan ve Durakoğlu, 2014). Macera, simülasyon, yarış, kelime,
strateji, spor vb. pek çok oyunun dijital olarak oynandığı literatürde göze
çarpmaktadır. Günümüzde bireylerin çoğunluğu okulda ve evde hareketsiz kaldıklarını, boş zamanlarını ise kendilerini daha da hareketsiz
kılan tv, bilgisayar, cep telefonu ve internet’e zaman ayırarak geçirdiklerini belirtmişlerdir (Şahin, Şahin, Yıldırım ve Kırkaya 2019). Sporun
fiziksel faydalarının yanı sıra sosyal olarak da faydalı olduğu söylenebilir. Gürkan, Ertetik, ve Müniroğlu (2018) sporun ilgiyle takip edilerek kitleleri peşinden sürüklemeye devam etti sonucuna ulaşmışlardır.
Yine sosyalleşme üzerine Öcal Karaç (2019) yapmış olduğu çalışmada
sosyal grupların sporcuların kendilerini kötü hissetmelerinde etkili olduğu sonucuna ulaşmıştır. Cihan, ve Ilgar Araç (2018)’a göre gençlerin
yaşam becerilerini arttırmak açısından spor aktivitelerinin önemi büyük olduğunu belirtmişlerdir. Sırgancı, ve ark., (2019) bireylerin spor faaliyetleri esnasında psikolojik ihtiyaçlarının karşılanma düzeyinin yüksek
olmasının spora bağlılık düzeyini artıracağı yönünde görüş belirtmiştir. İmamlı ve Ünver (2018) sporun, karakter yapısı üzerinde önemli bir
etkisinin olduğunu belirtmiştir. İnan ve ark. (2019) spor faaliyetlerine
katılan bireylerin sosyal kaygısını ve beraberinde getirdiği olumsuz etkilerde bir azalma olduğu sonucuna ulaşmışlardır. Bozdağ, (2020) düzenli olarak yapılan spor hem fiziksel hem de psikolojik değişikliklere
yol açacağını belirtmiştir Spor kavramının insan yaşamında bu kadar
önemli bir etkiye sahipken, dijital oyunlar bireylerin oyun anlayışlarını
değiştirdiği söylenebilir.
Oyun anlayışında yaşanan bu değişimlerle artık istenilen her an, her
yerde ve her ortamda dijital oyun oynanabilmektedir. Böyle bir durumda
da bağımlılık kavramının sorgulanması gereği öne çıkmaktadır (Akçay
ve Özcebe, 2012). Oyun bağımlılığı, oyunun uzun zaman müddetince
terk edemeden oynanması ve sanal dünyanın, gerçek dünyayla ilişkilendirilmesi neticelerini ortaya çıkaran durumdur (Horzum, 2011). Oyun
bağımlılığı da asosyallik, şiddet, depresyon, saldırganlık gibi birçok psikolojik faktörlere sebebiyet verebilir. Nitekim yapılan çalışmalarda oyun
bağımlısı ergenlerin saldırganlık sergiledikleri görülmüştür (Demirtaş
Madran ve Ferligül Çakılcı, 2014).
Bahsedilen bütün bu değerlendirmeler göz önünde tutulduğunda,
toplum olarak telefon, tablet, bilgisayar gibi teknoloji araçları yaşamımızda yer edinmiştir. Gündelik hayatımızda birçok amaç için kullanılan
bu aletler dijital oyun oynamak için de bir araç olmuştur. Dijital oyunun
bireyle olan etkileşimine nitel yönden bakmak, yorumlamak ve çıkarımda bulunmak amaçlanmıştır. Bu doğrultuda dijital oyun kavramına
yönelik meta-sentez çalışmasının önemli bir öğe olduğu ve alana fayda
sağlayacağı düşünülmektedir.
... Accordingly, a prebiotic is a selectively fermented ingredient that allows for speci c changes in the composition and/or activity of the gastrointestinal micro ora, which confers bene ts. It is necessary to establish clear criteria for classifying a food ingredient as a prebiotic (Roberfroid, 2008). XOS and AXOS possess promising functional properties as they can be speci cally fermented by intestinal commensals such as bi dobacteria and lactobacilli (Neyrinck et al., 2012). ...
This study aimed to produce xylooligosaccharide (XOS) and arabino-xylooligosaccharide (AXOS) from rice husk (RH) using microwave treatment combined with enzymatic hydrolysis and evaluate their prebiotic properties. The RH was pretreated by a microwave heating process at 140, 160 and 180°C for 5, 10, and 15 min to obtain crude arabinoxylan (AX). The results emphasized that increasing microwave pretreatment time increased sugar content. The crude AX was then extracted with 2% (w/v) sodium hydroxide at 25°C for 24 h. The obtained AX was then used as a substrate for XOS production by commercial xylanases. The results showed that the oligosaccharide produced by Pentopan Mono BG and Ultraflo Max provided xylobiose and xylotriose as the main products. Interestingly, AXOS was also present in the oligosaccharide product. Furthermore, the oligosaccharides obtained were able to promote the growth of Lactobacillus spp. and to resist degradation more than 70% after exposure to simulated human digestion.
... 1. Prebiyotik maddeler, mide asitlerine karşı dirençli olmalıdır, 2. Prebiyotik maddeler, insan enzimleri tarafından parçalanma malıdır, 3. Prebiyotik maddeler, gastro intestinal sistemde emilimlerinin olmaması gerekmektedir, 4. Prebiyotik maddeler, bağırsak mikrobiyotası tarafından fermantasyona uğrayabilir olması gerekmektedir, 5. Prebiyotik maddeler, potansiyel anlamda faydalı bağırsak bakterilerinin büyümesini ve aktivasyonunu seçici olarak uyarabilmelidir (Roberfroid, 2008). ...
... 1. Prebiyotik maddeler, mide asitlerine karşı dirençli olmalıdır, 2. Prebiyotik maddeler, insan enzimleri tarafından parçalanma malıdır, 3. Prebiyotik maddeler, gastro intestinal sistemde emilimlerinin olmaması gerekmektedir, 4. Prebiyotik maddeler, bağırsak mikrobiyotası tarafından fermantasyona uğrayabilir olması gerekmektedir, 5. Prebiyotik maddeler, potansiyel anlamda faydalı bağırsak bakterilerinin büyümesini ve aktivasyonunu seçici olarak uyarabilmelidir (Roberfroid, 2008). ...
... In addition to the digestive resistance in the upper gastrointestinal tract and biological activity, the standard requirement for a carbohydrate to be regarded as prebiotic is the selective stimulation of the growth and/or activity of a limited number of gut microorganisms described as beneficial, and suppression of the growth of potentially detrimental or pathogenic ones [26]. For this reason, the in vitro fermentability of α-glucan hydrolysates by potential probiotic and enteric bacteria was investigated and compared to reference prebiotics, i.e., FOS and inulin. ...
Increasing knowledge of the role of the intestinal microbiome in human health and well-being has resulted in increased interest in prebiotics, mainly oligosaccharides of various origins. To date, there are no reports in the literature on the prebiotic properties of oligosaccharides produced by the hydrolysis of pure fungal α-(1→3)-glucan. The aim of this study was to prepare α-(1→3)-glucooligosaccharides (α-(1→3)-GOS) and to perform initial evaluation of their prebiotic potential. The oligosaccharides were obtained by acid hydrolysis of α-(1→3)-glucan isolated from the fruiting bodies of Laetiporus sulphureus and then, characterized by HPLC. Fermentation of α-(1→3)-GOS and reference prebiotics was compared in in vitro pure cultures of Lactobacillus, Bifidobacterium, and enteric bacterial strains. A mixture of α-(1→3)-GOS, notably with a degree of polymerization of 2 to 9, was obtained. The hydrolysate was utilized for growth by most of the Lactobacillus strains tested and showed a strong bifidogenic effect, but did not promote the growth of Escherichia coli and Enterococcus faecalis. α-(1→3)-GOS proved to be effective in the selective stimulation of beneficial bacteria and can be further tested to determine their prebiotic functionality.
... In addition to the digestive resistance in the upper gastrointestinal tract and biological activity, the standard requirement for a carbohydrate to be regarded as prebiotic is the selective stimulation of the growth and/or activity of a limited number of gut microorganisms described as beneficial, and suppression of the growth of potentially detrimental or pathogenic ones [26]. For this reason, the in vitro fermentability of α-glucan hydrolysates by potential probiotic and enteric bacteria was investigated and compared to reference prebiotics, i.e., FOS and inulin. ...
Increasing knowledge of the role of the intestinal microbiome in human health and well-being has resulted in increased interest in prebiotics, mainly oligosaccharides of various origins. To date, there are no reports in the literature on the prebiotic properties of oligosaccharidesproduced by the hydrolysis of pure fungal alfa-(1-3)-glucan. The aim of this study was to prepare
alfa-(1-3)-glucooligosaccharides (alfa-(1-3)-GOS) and to perform initial evaluation of their prebiotic potential. The oligosaccharides were obtained by acid hydrolysis of alfa-(1-3)-glucan isolated from the fruiting bodies of Laetiporus sulphureus and then, characterized by HPLC. Fermentation
of alfa-(1-3)-GOS and reference prebiotics was compared in in vitro pure cultures of Lactobacillus, Bifidobacterium, and enteric bacterial strains. A mixture of alfa-(1-3)-GOS, notably with a degree of
polymerization of 2 to 9, was obtained. The hydrolysate was utilized for growth by most of the Lactobacillus strains tested and showed a strong bifidogenic efect, but did not promote the growth
of Escherichia coli and Enterococcus faecalis. alfa-(1-3)-GOS proved to be effective in the selective stimulation of beneficial bacteria and can be further tested to determine their prebiotic functionality.
... Moreover, the addition of inulin increased significantly the total carbohydrates content in both ice creams with this ingredient (p <0.05). This result was already expected since inulin is a fructan-type carbohydrate (Roberfroid, 2008). ...
The production of a goat milk ice cream with a typical Brazilian fruit, probiotic cultures and with the fat substitution by inulin could be an opportunity of products’ diversification for the growing goat dairy sector in Brazil and also to attend the consumers’ demand of healthy indulgence products. However, the probiotic stability and texture could be affected by the fat replacement in a frozen product, and sensory acceptability can vary according to the country region. The objective of this study was to investigate the effect of substitution of goat milk cream by inulin on the stability and quality parameters such as fat content, fatty acid profile, lactobacilli viability, hardness and melting rate of goat milk ice cream produced with cajá pulp and probiotic cultures of Lactobacillus rhamnosus or Lactobacillus paracasei. Focusing on the opportunity of spreading food products containing regional ingredients, a sensory evaluation was conducted with consumers of two distinct Brazilian regions (São Paulo and Sobral, south-eastern and north-eastern cities, respectively). Formulations with inulin fitted requirements for low fat and low saturated fat products. Probiotic cultures survived well in all tested formulations since added probiotics maintained viability levels above 8.00 log cfu/g during storage. The full-fat ice creams achieved significant higher acceptability among the consumers of Sobral when compared with those of São Paulo, reinforcing that familiarization with goat milk can influence the acceptability of caprine dairy products. Inulin added ice creams showed lower overrun, with hardness and melt-down profile increased in comparison with milk cream formulations. Nonetheless, inulin successfully substituted milk cream in goat milk ice creams with cajá as their scores of sensory acceptability were above 7.00 and similar within both consumer groups. The multi-functional character of the inulin added ice creams indicate their potential contribution for good health if consumed as part of a well-balanced diet.
... The oligosaccharides of inulin with DP less than 10 units called of fructo-oligosaccharide (FOS) is one of the bestknown prebiotics (25). Inulin and FOS are considered as functional food that is beneficial to human health through decrease the risk of some diseases like colon cancer, intestinal infections, diabetes, constipation, obesity and increase intestinal absorption of some minerals such calcium and magnesium in small intestine (17,30). Several methods for inulin extraction from fresh JAT have been adopted (13,28). ...
The Recent study aimed to identify the optimum conditions for inulin extraction from jerusalem artichoke tuber (JAT) powder using microwave assisted extraction method, and partially hydrolysis of purified inulin for producing fructooligosaccharide (FOS) using citric acid & microwave energy. The extraction conducted at different temperature (90 – 95) C˚ at (700 W/5min, 450w/8 min and 350w/14 min). The extracted inulin was concentrated to (50 – 60) % of original volume using rotary evaporator, and purified by lime method. The purified inulin extract was concentrated to 32 brix and mixed with acetone (3:1 acetone : extract), kept for 24 h at 4 C˚, then centrifuged at 10000g / 15 min., the precipitate dried at 55 ˚C. Acid hydrolysis of purified inulin carried out at different pH values (1.5, 2.5 & 3.0) at (90 ±2) ˚C. Aliquot of inulin hydrolysate were taken after (5, 10, 15, 20, 25 & 30) min. and subjected to qualitative analysis by RP-HPLC and TLC. The obtained results indicated that the microwave assisted extraction at 700 W/ 5 min. / 95 ˚C was superior as compared to the rest. The yield of extracted inulin was about 39.61 % and the extraction efficiency was 94.31 %, while the optimum condition for inulin acid hydrolysis appeared to be at 90 ˚C/ 15 min at pH 2.5 and 450 W. The qualitative analysis using (RP-HPLC & TLC) showed that the DP of inulin units ranged from (2 - 35) and for FOS ranged from (2 – 9) unit.
... Regulation of the microbial ecology of the colon through the use of probiotics and prebiotics, has for decades gained special interest in the scientific consortium as well as among consumers (Fooks et al., 1999;Kolida et al., 2000;Rastall and Maitin, 2002;Lucas, 2002;Saarela et al. 2002;Manning and Gibson, 2004;Fedorak and Madsen, 2004;Rastall et al., 2005;Douglas and Sanders, 2008;Vasiljevic and Shah, 2008). Prebiotics are non-digestible dietary components that pass through the digestive tract to the colon and selectively stimulate proliferation and/or activity of desired populations of bacteria indigenous to the human or animal colon in situ (Gibson and Roberfroid, 1995;Loo et al., 1999;Roberfroid, 2008;Wang, 2009). However, in recent years, prebiotics tend to supersede probiotics due to various advantages such as resistance to digestive barrier, being cheaper, carrying less risks, providing new techno functionalities, and being easier to incorporate into the diet (Roberfroid, 2002;Tuohy et al., 2005;Ouwehand et al., 2005;Manning and Gibson, 2004;Macfarlane et al., 2006). ...
... Although there are a considerable number of oligosaccharides with a wide diversity of structures proposed as potential prebiotics, the only four that are well supported by solid data from human trials are the fructans (inulin and fructo-oligosaccharides, FOS), galacto-oligosaccharides (GOS), and the synthetic disaccharide, lactulose (O'Bryan, Pak, Crandall, Lee, & Ricke, 2013;Roberfroid, 2008). ...
Enzymatic transgalactosylation, in different concentrated carbohydrate solutions, was investigated using brush border membrane vesicles (BBMV) from the pig small intestine. When lactulose was incubated with BBMV, the hydrolytic activity of the enzyme towards the disaccharide was observed to be very low compared to that towards the lactose, but the linkage specificity β-(1 → 3), previously observed in lactose solutions, was not significantly affected. As in the case of lactose, lactulose transgalactosylation by BBMV synthesizes the corresponding 3'-galactosyl derivative (β-Gal-(1 → 3)-β-Gal-(1 → 4)-β-Fru). Fructose released during lactulose hydrolysis was found to be good acceptor for the transgalactosylation reaction, giving rise to the synthesis of the disaccharide β-Gal-(1 → 5)-Fru. When incubating an 80/20 mixture of lactulose/galactose, the presence of galactose did not affect the qualitative composition of the transglycosylated substrate but enhanced the synthesis of β-Gal-(1 → 5)-Fru and decreased the synthesis of β-(1 → 3) glycosidic bonds. The marked tendency for synthesizing this linkage indicates that under hydrolytic conditions, β-Gal-(1 → 3)-Gal- and β-Gal-(1 → 5)-Fru glycosidic bonds would be preferentially digested.
... One of these compounds is lactulose (4-O-β-D-galactopyranosyl-D-fructofuranose), which is a synthetic disaccharide composed of galactose and fructose. It is a recognized prebiotic that stimulates the growth of health-promoting bacteria in the gastrointestinal tract and inhibits the growth of pathogenic bacteria (Roberfroid, 2009). It has been used as nutraceutical and pharmaceutical for treating chronic constipation, hepatic encephalopathy, tumor prevention, and for maintaining blood glucose and insulin levels (Nooshkam, Babazadeh, & Jooyandeh, 2018;Panesar & Kumari, 2011). ...
A commercial preparation of β-galactosidase from Bacillus circulans was evaluated as catalyst in the synthesis of
lactulose considering temperature, pH, initial total sugar concentration, enzyme to initial lactose mass ratio and
fructose to lactose molar ratio (F/L) as variables. The results obtained in terms of selectivity (SLu) yield (YLu) and
productivity (πLu) of lactulose synthesis showed that only the initial total sugar concentration and lactose to
fructose molar ratio were significant, the latter strongly affecting SLu. Best results were obtained at F/L of 20,
being YLu=0.54, πLu=0.043 g h−1·mg enz−1, and SLu=30.9. Under these conditions lactulose synthesis was
favored over transgalactosylated oligosaccharides (TOS), due to the higher chance of transferring the galactosyl
group into fructose at high F/L. Yields of lactulose and TOS depended on the enzyme origin, while their maximum
concentrations were obtained at different lactose conversions (at 0.7 for lactulose and at 0.45 for TOS) and
depended on the kinetics of reactions. Yields attained with Bacillus circulans β-galactosidase are higher than
obtained with enzymes from other origin at comparable conditions, so this system is a preferred option for
lactulose production.
... Prebiotics are usually characterized as nondigestible polysaccharides and oligosaccharides that stimulate the growth of beneficial intestinal bacteria within the gastrointestinal tract (GIT), exert growthpromoting, health improving effects (Vidanarachchi et al., 2009) and apply antagonism to pathogenic bacteria by limiting their proliferation that confers advantages upon host health (Roberfroid et al., 2008). A combination of prebiotics and probiotic is also called a synbiotic. ...
The marine polysaccharides have been described as emerging prebiotics due to their stimulating gut microbiota fermentation via colonic microflora, selective stimulation of the growth of colonic bifidobacteria, enhancing immune response through production of short chain fatty acids (SCFA) and potential substitutes for antibiotics. Based on current literature data, we summarized the prebiotic properties of poly-oligosaccharides extracting from marine sources. We also exhibited the content of dietary fiber in marine algae (≈ 33-75 % DW as prebiotics) and the distribution of soluble and insoluble dietary fiber contents of red, brown and green algae, this content of dietary fiber in the marine algae, varies depending on the season, age, species, and habitat of algae.Furthermore, this work emphasizes the recent advances in the chemical, microwave-assisted, ultrasound-assisted extraction and enzymatic production of prebiotic poly-oligosaccharides and by this means it has been intended mention that as it generates high yield and favorable biological properties the enzyme-assisted extraction is considered as one of the best ones. Because of numerous benefits of seaweed-derived polysaccharides and their important bioactive molecules such as ω-3 fatty acids, essential amino acids, and vitamins A, B, C, and E, they can be applied in many fields such as the dietary supplementation, food functional, drug, cosmetic, and food industries. However, other investigations are needed to modify or improve the activities of the carbohydrates extraction from seaweeds that can be considered suitable and safe for foodstuffs, environment-friendly and cost-effective. Further clinical trials, must be carried out in vivo, will be mandatory to achieve definite evidence of the preventive and curative role of marine-derived prebiotics.
... Prebiotics are usually characterized as nondigestible polysaccharides and oligosaccharides that stimulate gut microbiota fermentation via colonic microflora, selective stimulation of the growth of colonic bifidobacteria within the gastrointestinal tract (GIT), exert growthpromoting, health improving effects, enhancing immune response through production of short chain fatty acids (SCFA) and potential substitutes for antibiotics (Vidanarachchi et al., 2009) and apply antagonism to pathogenic bacteria by limiting their proliferation that confers advantages upon host health (Roberfroid et al., 2008). ...
Probiotics, defined as live microorganisms with beneficially effect on the intestinal microflora, whereas a prebiotic, is a non-viable food component that confers a health benefit on the host. The applications based on this health benefit of pre-probiotics have been expanding in the last decades. Within this scope, we will focus mainly on three viewpoints of pre-probiotics in this review: Consumer health consideration, the safety perspectives of probiotics, finally the commonly used probiotics products and their characteristics. While numerous studies have reported that pre-probiotics have clinical effectiveness in-maintaining the balance of gastrointestinal microbiota to improve health promoting functions like prevents intestinal tract infections, improves lactose metabolism, reduces serum cholesterol level, enhance immunity, detoxify the ingested carcinogens, reducing in the bowel syndrome and inflammatory bowel disease, a critical emphasize is still made with respect the safety considerations and potential risks of probiotics including systemic infections, gastrointestinal side effects, deleterious metabolic activities, excessive immune stimulation in susceptible individuals and gene transfer. Based on current literature data, and unlike most researches we focused on efficacy and safety of probiotics specifically horizontal transfer of antibiotic resistance genes from probiotics to pathogenic gut bacteria that might lead to the development of antibiotic resistant pathogens and the ability of some probiotic microorganisms to cross the intestinal mucosa and enter into bloodstream causing systemic infections. Further research is needed in the case of human probiotics. The safety requirements could be more rigorous, considering the necessities for demarcating the regulation of probiotics for the general dietary and toward clinical interventions.
... The fructo-oligosaccharides such as inulin are now considered as the model prebiotics (Roberfroid, 2008). It is a heterogeneous blend of fructose polymers found commonly in nature as plant storage sugars. ...
... • Prebiotics stimulate the gut microbiota fermentation via colonic microflora, selective stimulation of the growth of colonic bifidobacteria within the gastrointestinal tract (GIT), exert growthpromoting, health improving effects, enhancing immune response through production of short chain fatty acids (SCFA) and potential substitutes for antibiotics and apply antagonism to pathogenic bacteria by limiting their proliferation that confers advantages upon host health [3]. • Probiotics microorganisms have various health promoting functions like prevents intestinal tract infections, improves lactose metabolism, reduces serum cholesterol level, enhance immunity, stimulates calcium absorption, improves protein digestibility, synthesis of vitamins (vitamin B, nicotinic acid and folic acid), and counteracts the effects of food-borne pathogens [4]. ...
Probiotics, defined as live microorganisms with beneficially effect on the intestinal microflora,
whereas a prebiotic, is a non-viable food component that confers a health benefit on the host. The
applications based on this health benefit of pre-probiotics have been expanding in the last decades.
Within this scope, we will focus mainly on three viewpoints of pre-probiotics in this review:
Consumer health consideration, the safety perspectives of probiotics, finally the commonly used
probiotics products and their characteristics. While numerous studies have reported that pre-probiotics
have clinical effectiveness in maintaining the balance of gastrointestinal microbiota to
improve health-promoting functions, a critical emphasize is still made with respect the safety
considerations and potential risks of probiotics including systemic infections, gastrointestinal side
effects, deleterious metabolic activities, excessive immune stimulation in susceptible individuals
and gene transfer. Based on current literature data, and unlike most researches, we focused on
efficacy and safety of probiotics specifically horizontal transfer of antibiotic resistance genes from
probiotics to pathogenic gut bacteria that might lead to the development of antibiotic-resistant
pathogens and the ability of some probiotic microorganisms to cross the intestinal mucosa and
enter into the bloodstream causing systemic infections.
... [13] La fructosa es un agente de glicación significativamente más potente que la glucosa, de hecho, es siete veces más rápida en la iniciación de la reacción Maillard. [14,15] 2.1. Fructanos No toda la fructosa en los alimentos consta en forma de sacarosa. ...
Sweet Poison – Fructose’s contribution to plasmatic levels of uric acid and its importance for the development of the metabolic syndrome
The present literature review analyzes partial aspects of the impact of excessive fructose consumption on the human metabolism. It defines the fructose pathway towards uric acid through the depletion of hepatic phosphate and the conversion of adenosine monophosphate into inosine monophosphate and further on over xanthine to the final product. It describes the uric acid (anti-)oxidative paradox and clarifies its possible contributions to the development of metabolic syndrome and its manifestations, such as hypertension due to interference with nitric oxide synthase and direct nitric oxide degradation, direct stimulation of the vascular smooth muscle of the renal afferent vessels; the development of gout and kidney stones and, finally, insulin resistance. It concludes that it is time to reduce added sugars in our diet and strengthen our knowledge of nutrition as doctors. lt also calls on the academy to devote more time to the teaching of non-pharmacological treatment methods.
Key words: Fructose, uric acid, metabolic syndrome, type 2 diabetes
... There are also some revised definitions for prebiotics published in the scientific literature [22]. However, the above-mentioned definition, which was given in 2008, has been accepted in recent years. ...
Prebiotics are a group of nutrients that are degraded by gut microbiota. Their relationship with human overall health has been an area of increasing interest in recent years. They can feed the intestinal microbiota, and their degradation products are short-chain fatty acids that are released into blood circulation, consequently, affecting not only the gastrointestinal tracts but also other distant organs. Fructo-oligosaccharides and galacto-oligosaccharides are the two important groups of prebiotics with beneficial effects on human health. Since low quantities of fructo-oligosaccharides and galacto-oligosaccharides naturally exist in foods, scientists are attempting to produce prebiotics on an industrial scale. Considering the health benefits of prebiotics and their safety, as well as their production and storage advantages compared to probiotics, they seem to be fascinating candidates for promoting human health condition as a replacement or in association with probiotics. This review discusses different aspects of prebiotics, including their crucial role in human well-being.
... The fructo-oligosaccharides such as inulin are now considered as the model prebiotics (Roberfroid, 2008). ...
... No entanto, a maioria é sintetizada comercialmente, utilizando métodos enzimáticos ou químicos (CRITTENDEN e PLAYNE, 2009). As principais fontes naturais dos frutanos inulina e FOS (também denominado de oligofrutose) são a chicória (Chicorium intybus) e alcachofra de Jerusalém (Helianthus tuberosus) (CARABIN e FLAMM, 1999;ROBERFROID, 2008). ...
... La inulina y fructanos tipo inulina han sido los prebióticos más estudiados, por su gran resistencia a ser digeridos por los ácidos gástricos y enzimas pancreáticas, llegando al colon para ser fermentados por las bacterias intestinales. Los fructooligosacáridos están caracterizados por una estructura del tipo glucosa α1-2[β1-2 Fructosa] n donde n=10 14 ; la inulina es un polisacárido que pertenece a ésta formación donde n=10 (Playne y Crittenden, 1996;Roberfroid, 2008). ...
... Los fructooligosac?ridos est?n caracterizados por una estructura del tipo glucosa ?1- 2[?1-2 Fructosa] n donde n=10 14 ; la inulina es un polisac?rido que pertenece a ?sta formaci?n donde n=10 (Playne y Crittenden, 1996;Roberfroid, 2008). ...
... [33] In the past, selectively fermented bacteria can be determined in vitro by investigating the bacterial growth during incubation of pure cultures of representative beneficial bacteria (Lactobacillus and Bifidobacterium spp.) with the prebiotic candidate. [34] However, a more accurate method to assay potential prebiotic compounds can be tested in an anaerobic fermenter system inoculated with the fecal/intestinal material. [13] Feces as inoculum ...
Prebiotics are any undigested food ingredients that are selectively fermented and allow for specific changes in the gut microbiota, thus improving the hosts’ health. In order to assess the potential of a food component to be considered as a prebiotic ingredient, several in vitro and in vivo experimentations need to be performed to provide scientific substantiation. In vitro studies are widely used because they are faster, cheaper, and more ethical compared to in vivo studies. However, in vitro studies faced difficulties in simulating the highly complex physiological and physiochemical events occurring in animal and human digestive tracts. Therefore, it is recommended that the results of in vitro studies be justified with in vivo experimentations to support their specific methodologies. Devised standard procedures for the evaluation and validation of prebiotic ingredients will boost confidence among the scientific community, approval of regulators, and acceptance from consumers on prebiotics and functional food science.
... Among promising probiotic candidates, the Bacilli class has been widely assayed in fish and numerous studies have demonstrated that its administration enhances immune responses and disease resistance (Aly et al. 2008;Kumar et al. 2008;Newaj-Fyzul et al. 2007;Salinas et al. 2005). On the other hand, the use of some selectively fermented ingredients like yeasts allows specific changes in the composition and/or activity of the gastrointestinal microflora that confers benefits upon the host's wellbeing and health (Marcel 2008). Natural immunostimulants are valuable for activating the fish immune system and protecting fish against adverse conditions (Anderson 1992;Sakai 1999). ...
The effects of using plant ingredients in Senegalese sole (Solea senegalensis) diet on immune competence and intestine morphology and microbial ecology are still controversial. Probiotics or immunostimulants can potentially alter the intestinal microbiota in a way that protects fish against pathogens. The current study aimed to examine the intestine histology and microbiota and humoral innate immune response in juvenile sole fed diets with low (35 %) or high (72 %) content of plant protein (PP) ingredients supplemented with a multispecies probiotic bacteria or autolysed yeast. Fish fed the probiotic diet had lower growth performance. Lysozyme and complement activities were significantly higher in fish fed PP72 diets than in their counterparts fed PP35 diets after 17 and 38 days of feeding. At 2 days of feeding, fish fed unsupplemented PP72 showed larger intestine section area and longer villus than fish fed unsupplemented PP35. At 17 days of feeding, fish fed unsupplemented PP72 showed more goblet cells than the other dietary groups, except the group fed yeast supplemented PP35 diet. High dietary PP level, acutely stimulate fish innate immune defence of the fish after 2 and 17 days of feeding. However, this effect does not occur after 73 days of feeding, suggesting a habituation to dietary treatments and/or immunosuppression, with a reduction in the number of the goblet cells. Fish fed for 38 days with diets supplemented with autolysed yeast showed longer intestinal villus. The predominant bacteria found in sole intestine were Vibrio sp. and dietary probiotic supplementation caused a reduction in Vibrio content, regardless of the PP level.
... Inulin and FOS are prebiotic ingredients widely used by the food industry, due to their extensively documented physiologic and functional benefits (Delzenne and Neyrinck, 2008;Klinder et al., 2008;Roberfroid, 2008;Lobo et al., 2009). These prebiotics are commonly used in the production of milk-based desserts (Franck, 2008). ...
As a result of scientific advances and consumer trends, the global functional food market has increased significantly in recent years. Moreover, individual choices based on knowledge about the relation between certain foods and healthiness are improving widely. In this line, probiotics and prebiotics show considerable promise for the expansion of the dairy industry, including the dairy desserts sector. Besides a great market potential, chilled dairy desserts are emerging as attractive alternatives for the incorporation of probiotic cultures and prebiotic ingredients by the food industry. Therefore, this chapter focuses mainly on the aspects related to the development of probiotic and/or prebiotic dairy desserts for refrigerated storage.
... Prebiotics are defined as 'non digestible food ingredients that are selectively metabolised by colonic bacteria that have the capacity to improve health' [16,17]. Prebiotics, in part due to their function as a special type of soluble fibre, can contribute to the health of the general population; and a number of challenges must be addressed in order to fully realize prebiotic benefits, including the need for greater awareness of the accumulated evidence on prebiotics among policy makers [22]. ...
Dietary management of the human gut microbiota towards a more beneficial composition is one approach that may improve host health. To date, a large number of human intervention studies have demonstrated that dietary consumption of certain food products can result in significant changes in the composition of the gut microbiota i.e. the prebiotic concept. Thus the prebiotic effect is now established as a dietary approach to increase beneficial gut bacteria and it has been associated with modulation of health biomarkers and modulation of the immune system. Promitor™ Soluble Corn Fibre (SCF) is a well-known maize-derived source of dietary fibre with potential selective fermentation properties. Our aim was to determine the optimum prebiotic dose of tolerance, desired changes to microbiota and fermentation of SCF in healthy adult subjects. A double-blind, randomised, parallel study was completed where volunteers (n = 8/treatment group) consumed 8, 14 or 21 g from SCF (6, 12 and 18 g/fibre delivered respectively) over 14-d. Over the range of doses studied, SCF was well tolerated Numbers of bifidobacteria were significantly higher for the 6 g/fibre/day compared to 12g and 18g/fibre delivered/day (mean 9.25 and 9.73 Log10 cells/g fresh faeces in the pre-treatment and treatment periods respectively). Such a numerical change of 0.5 Log10 bifidobacteria/g fresh faeces is consistent with those changes observed for inulin-type fructans, which are recognised prebiotics. A possible prebiotic effect of SCF was therefore demonstrated by its stimulation of bifidobacteria numbers in the overall gut microbiota during a short-term intervention.
Grateloupia gibbesii Harvey (family; Halymeniaceae) is a newly recorded red alga in the Egyptian Mediterranean Sea. In the present study, Grateloupia gibbesii polysaccharide was isolated by hot aqueous extraction and then precipitated by cold ethanol. The yield of crude polysaccharides was 6.4% (w/w), which increased to 17% (w/w) after deproteinization. Preliminary structural characterization and bioactivity of the deproteinized polysaccharide (DGP) were investigated. The monosaccharides' contents were identified by TLC and HPLC. Preliminary structural estimation was carried out by FT-IR and ¹H NMR. Moreover, in-vitro exploration of anticoagulant activity by prothrombin time (PT) and fibrinolytic activity of the polysaccharide was determined. The antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the prebiotic activity was assessed against Lactobacillus spp. bacteria. The molecular weight of DGP was 286 kDa and galactose was the most abundant monomer with traces of xylose and glucuronic acid. Anticoagulant tests of DGP revealed prolonged clotting and prothrombin times (20 &14 s at a concentration of 2 mg/mL), respectively, showing moderate anticoagulant activity. DGP exhibited significant fibrinolytic activity (50%), relatively high antioxidant activity (86% at a concentration of 10 mg/mL) and positive prebiotic activity (2.27–2.67). DGP extracted and purified from Grateloupia gibbesii Harvey can be considered as a natural source contestant in the treatment of thrombosis and as an antioxidant and prebiotic supplement in the drug and food industries.
The current scientific definition of a prebiotic is “a substrate that is selectively utilized by host microorganisms conferring a health benefit.” The concept comprises three essential parts: the substance, the physiological effect, and the mechanism.
Laminaran, porphyran, and ulvan are major seaweed polysaccharides in brown, red, and green algae, respectively. We compared their prebiotic effects using individual microbial fermentability test and in vitro fecal fermentation. The fermentability test showed that these polysaccharides were selectively utilized by Bifidobacteria, Lactobacilli, and Bacteroides (ΔOD580 nm, 0.2–1.0), while no growth of harmful bacteria was observed. In vitro fecal fermentation for 24 h showed growth stimulation effect of laminaran on Bifidobacteria (Δ8.3%/total bacteria) and Bacteroides (Δ13.8%/total bacteria) promoting the production of acetate and propionate. Ulvan exhibited same result on Bifidobacteria (Δ8.5%/total bacteria) and Lactobacillus (Δ6.8%/total bacteria) promoting the production of lactate and acetate; however, porphyran showed little prebiotic effect. Laminaran was fermented slowly compared to fructooligosaccharides and this may permit production of short-chain fatty acids in distal colon. This in vitro study demonstrates that the seaweed polysaccharides tested, particularly laminaran and ulvan, have prebiotic effects on microbiota in human colon.
The purpose of this review is to elucidate the probiotic and polysaccharide of seaweeds as a dietary supplement for promoting growth and disease resistance in aquatic animals. Because of numerous benefits, the role of dietary supplementation of seaweed polysaccharide and probiotics in promoting growth and interest in commercially important aquatic animals like prawn and fish has generated considerable interest in recent times. Control of bacterial and viral disease and enhancing the immunity of aquatic animals have become urgent needs in aquaculture production. In order to improve the production, several alternative strategies have been raised using probiotics, seaweed polysaccharide (prebiotic), and plant products as biological control agents. Furthermore, the use of natural substances in feed of aquatic animals increases consumer confidence in farmed aquatic animals. Modulation of the intestinal microflora through diet can either be accomplished by means of oral administration of prebiotic compounds or probiotic microorganisms. In some studies for growth enhancement and improvement of immunological parameters, a combination of probiotics and plant products has been reported. The present review suggests the use seaweed polysaccharide and probiotics in combination as dietary supplements due to its beneficial effects to improve the production of healthy aquatic animals.
As presented in “ Chapter 4 , Enzymatic Production of Galacto-Oligosaccharides and Chapter 5 , Enzymatic Production of Lactulose,” galacto-oligosaccharides and lactulose are the most significant health-promoting oligosaccharides derived from lactose. However, several other products derived from lactose by either chemical or enzymatic conversion are valuable assets having a variety of food and nonfood uses. This chapter provides information regarding production technologies, applications, and current status for lactosucrose, lactitol, lactobionic acid, tagatose, epilactose, and fructosyl-galacto-oligosaccharides. Most of them are candidate prebiotics, even though not fulfilling all requirements to be considered as such, and also provide functional properties to the food matrices containing them. Some are mostly related to nonfood uses. Lactitol and tagatose are valuable low-calorie, noncariogenic sweeteners acceptable for lactose intolerants and diabetic persons, and the market has been developed based on that. Most important applications for lactobionic acid are related to nonfood uses in organ preservation and cosmetics, while tagatose is also used as cryoprotectant in organ preservation. Epilactose and fructosyl-galacto-oligosaccharides are emerging lactose-derived oligosaccharides whose technological potential needs to be assessed.
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