Prebiotics - Science topic

Are there any in vitro or molecular assays currently available that can be utilized for the sensory evaluation of prebiotics and probiotics? It would be interesting to explore the various techniques and methodologies that might be applied in this context.

My name is Godwin Dogbey, a veterinarian in Ghana. This year, I am planning a number of questionnaire-based research works and would like to form a team of hardworking young researchers from anywhere in the world. There are five projects in total. The plan is to write 5 papers based on these projects this year and submit them to reputable journals. I have already designed the questionnaires for these 5 projects and am now looking for assistance to fine-tune them. We may even consider additional projects, beyond the initial 5, depending on the commitment and reliability of the team members.

Below are the project titles. Please reach out to me on WhatsApp at +233579177386 or via email at gdogbey@uds.edu.gh, expressing your interest in the projects you would like to be involved in.

Thank you for your time and consideration.

The project topics are as follows;

1) Knowledge of Pharmacy personnel on zoonosis and the One Health approach

2) Knowledge and Perception of rural health workers on zoonosis and the One Health Approach

3)Knowledge of Pharmacy Personnel on Prebiotic, Probiotics and the Human Gut Microbiome

4) Knowledge of the One Health Approach, and Awareness and Perception of the Veterinary Profession Among Senior High School Students

5)Knowledge of the One Health Approach, and Awareness and Perception of the Veterinary Profession Among rural healthcare workers

It Seems that the major role is on pre-biotics and its supplement. But as far as the gut health is concerned there is major role of Pro-biotics also. So, i would like to know the expert opinions about that.

I want some articles to base my question.

microbial culture and ....

Therapeutics such as probiotics exert a beneficial effect on host gut microbiota after consumption and may be capable to prevent several diseases such as Alzheimer’s disease. Fermented dairy foods, cheese whey and buttermilk whey offer suitable matrices for the growth and viability of probiotic microorganisms and are potential sources for the development of probiotic dairy-based beverages. The literature shows that the heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics and the use of antioxidants in yogurt manufacture. Dairy consumption such as sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula need to be assessed for the content of microbial diversity. The role of fermentation, freezing/thawing, room temperature modification and probiotic shelf life may have a critical effect on the generation of LPS from gram negative bacteria that may lead to dysbiosis. The association between high fat/high cholesterol diets have been shown to be linked to the increased incidence for Alzheimer’s disease (AD). The literature shows strong evidence with relevance to changes in cholesterol metabolism and transport that is associated with AD pathogenic processes. The safety of probiotic therapy for AD patients requires investigation with relevance to the induction of dyslipidemia and the release of bacterial lipopolysaccharides and amyloid beta from gram-negative bacteria needs to be controlled in these probiotic formulations.

RELEVANT REFERENCES:

Both probiotics and prebiotics prove to be usefull in fish nutrition but their practical use may face some technical issues which need more investigation.

Hello, I want to administer a powdered prebiotic into pelleted mouse chow, and I wanted to see if anyone has a protocol or advice for that. I've read papers where researchers smash powdered inulin into mouse chow, but I'm not sure exactly how to do this.

I am working with high-fat chow from research diets and it is currently in pellet form. One issue is that the food containers I have detailed in my IACUC proposal are suspended at the top of the cage, and I'm worried about "smashed" chow falling on the cage floor. I don't want to use oral gavage. I know that research diets could mix my prebiotic into chow for me, but with my experiment design that is not optimal.

Would dissolving the prebiotic in water --> mixing with pelleted chow in a mixer/bender work? Would the chow get moldy from that if I were to let it dry out completely after I'm done mixing?

I am doing research on probiotics and prebiotics, now looking some specific strains like Bifidobactirum, Lactobacillus and in this regarding need some information regarding isolation and molecular characterization of these species

I have created an equine prebiotic that contains camelina meal. It works so powerfully that I want to sell it to large brands. However they will not take it unless it has been made GRAS by the FDA. Anyone know if it has?

I am testing antioxidants with the use of DPPH. Can anyone explain to me how much of a DPPH stock solution and working solution to use?, how much of prebiotic concentrations should I use? and how to work it out and what would be the best intervals etc.?

I am a little confused as most of literature uses plant extracts and varies in different ranges, so any idea about prebiotic? Basically an easy protocol to follow would be of great help.

Thank you

Best regards

We are preparing a systematic review of the effectiveness of pro, pre- and synbiotics in patients with systemic sclerosis. We aim to evaluate and summarise available evidence on the efficacy and safety of probiotic, prebiotic and synbiotic intake in scleroderma. Does anyone know RCTs on this topic?

I want to estimate SCFA's (i.e. for checking prebiotic activity) with least amount of chemical requirements & reliable method, for e.g. can TLC method be used for SCFA'S?

Suggest the standards for using prebiotics in pet foods

The long -term irresponsible use of antibiotics in aquaculture has led to health and environmental issues.

As alternative solutions, there is a growing interest in using prebiotics, probiotics, postbiotics, synbiotics & immunostimulants in aquaculture production systems. Do all have only pros? which do have some impacts after long-term use?

I had extracted prebiotics from plants through aqueous extraction process. Since to confirm the presence of prebiotics in plant samples I need molecular structure. Which technique will be best suitable for this? Thankyou.

DETAILS: The book series consists of three volumes about the role of bioresource technology in the areas of food, energy and environment. The book will be published by Springer Nature and will consist of around 60 chapters. Our aim is to bring together a galaxy of eminent, experienced scientists and active researchers to present current developments in this field. As you are an expert in this subject area, we are approaching you with the request for academic collaboration.

If you are interested and have an idea for this new book that you might wish to develop with us, please send us the provisional title of your contribution, an abstract (250 words) and full details of the contributing authors at pztanveer@gmail.com/kur.hakeem@gmail.com. You can choose any title from the below list or suggest any of your own titles.

TENTATIVE CHAPTER LIST: Volume 1: Bioresource Technology: Production of Super Foods 1. Underutilized crops: Solution to future food crises (Done) 2. Overview and applications of prebiotics and probiotics 3. Production of secondary metabolites using bioresources technology 4. Novel value-added products from fungi 5. Commercial-scale production of the enzyme for the feed industry 6. Algae as a potential source of nutrients 7. Chicory: as a potential candidate in the functional food sector (Done) 8. Nutraceuticals: As superfoods 9. Microbes and their role in abiotic stress tolerance in food crops 10. Novel nutraceuticals from marine resources 11. Lichens as a potential natural source of dyes in the food industry 12. Bio-fortification of millets for mitigating malnutrition 13. The journey from Traditional to Functional food sector 14. Role of nanotechnology in the food sector 15. Green and smart packaging of food 16. The technology involved in food waste management 17. Millets: Forgotten foods for the future 18. Plants as novel bio-factories 19. Insects as future food: Advances and challenges 20. Nanosensors: Diagnostic tools in the food industry

Volume 2: Bioresource Technology: Solution to Sustainable Energy 1. Bioenergy and biofuels: Overview and challenges 2. Dedicated energy plant species 3. Broad-spectrum of the first, second, third and fourth generation of biofuels 4. Bioethanol production from lignocellulosic biomass: Recent advances in technology (Done) 5. Microalgae: Solution to sustainable energy production 6. Municipal solid waste: Potential source for biodiesel production through trans-esterification 7. Engineering of lignocellulosic biomass feedstock to reduce the pre-treatment cost 8. Short rotation coppice for bioenergy and biofuel application 9. Combined heat and power (CHP) programme and district heating system 10. Power generation from jumble based biomass 11. Nanotechnological approach for the production of biofuels 12. Wood pellet technology-Recent advances 13. Artificial photosynthesis: Future novel source of clean energy 14. Biogas production from landfills 15. Biofuels: economics and major challenges 16. Photo-bioreactors: Recent advances and challenges 17. Ethical aspects of Bioenergy and Biofuels 18. Overview and application of metagenomics in cellulase production 19. Biomass briquette technology

Volume 3: Bioresource Technology: Solution to Sustainable Environmental 1. Remediation of soil through Phyto-engineering approach 2. Phytoremediation driven energy crops production on heavy metal degraded areas as a local energy carrier 3. Recent advances in microbial-assisted phytoremediation 4. Phytoextraction and phytomining-overview and challenges 5. Omics technology: Frontiers in engineering Plants for Heavy Metal Stress Tolerance (Done) 6. Concept and overview of microalgae in wastewater treatment 7. Biochar production to rejuvenate soil health and carbon sequestration 8. CRISPR/Cas9 technology: An innovative approach to enhance phytoremediation process 9. Energy plantation to restore the waste dumpsites 10. Bioplastics: Solution to a green environment 11. Approaches of carbon sequestration for mitigating greenhouse gases (GHG) 12. Role of nanotechnology in a sustainable environment 13. Recent advances in the photo technology 14. Aromatic plants as new candidates in phytoremediation 15. Green Buildings: concept and recent advances 16. Challenges, issues and policies for a sustainable environment 17. Advances in Carbon sequestration technology 18. Ecotourism: A way forward for bioeconomy

I would like to know what is the best dose of levan to use in vivo and the treatment period. I am using mice and I would like to gavage them with levans.

Hello, I want to make a synbiotic microbead which contains probiotic and prebiotic in gel matrix. Without extra nutrient, probiotic is expected to grow inside of microbeads by consuming the prebiotic. I have tested that before gelation, probiotic can grow in prebiotic/gel matrix solution, but after gelation, probiotic cannot grow inside of beads anymore.

I do not know why, and very appreciate if anyone can provide some suggestions. Thank you.

What is the best method for prebiotic delivery to mice? dose of prebiotics? and treatment period?

We wanted to conduct a meta-analysis study on the effect of “a prebiotic additive”, to commercial broiler growth performance, along with a group of experts in the field. My intention is to calculate the effect sizes by taking the part containing the ration averages of “negative control versus prebiotic” in these articles. However, when I search the literature, I see that almost all of the work done in this area reports only pooled SEM for all groups with their means, instead of reporting "the mean ± standard error (or Std. Deviation)" for each group separately . I attached a table from an article to better explain what I mean. In such a table, is there any way to calculate the effect sizes for the “prebiotic additive vs control group” in a sample containing information with 3 or more groups with pooled SEM, assuming n=10 for each group?

One of my student is interested in studying the Prebiotic application of ulvan polysaccharide. She extracted polysaccharide using hot water extraction and ethanol precipitation (Following an article - Ulvan polysaccharide was extracted by the modified procedure of Hussein et al. using the methods of hot water-extraction and ethanol-precipitation. 100 g of dried Ulva lactuca were extracted three times at 100°C for 2 h with double-distilled water. The collected solution was centrifuged at room temperature for 15 minutes at 6000 rpm; then the extract was precipitated by ethanol (4-times the used volume of aqueous extract), and this mixture was kept at 4°C overnight. The precipitate was collected by centrifugation at 6000 rpm for 15 min and then dissolved in distilled water to dialyze against deionized water for 72 h for removing any traces for the alcohol. Finally, the precipitate was freeze-drying to yield the crude ulvan polysaccharide which its touch and appearance were like a brown gel. ). Next she wanted to do dialyze and and ion chromatography. For that she wanted to know the size of the dialyze bag and which absorbent is used for chromatography. Could any one give a standard protocol for extraction.... Would be very helpful

Prebiotics and probiotics are not part of WHO UNICEF diarrhea protocol

Many reports describe probiotic or prebiotics supplementation in preterm infants formulas. Is there an evidence based clue regarding safety and efficacy of these supplements for prevention of NEC and improving growth for these infants?

The relationship only?

Effect  on bay laurel (Laurus nobilis , prebiotics) on gut lactic acid bacteria of common carp (Cyprinus Carpio)..

Read me:

Questions to consider: (1) Do we find evidence of certain bacteria overpopulating/underpopulating in patients diagnosed with colorectal cancer? Are they inhibiting or contributing to cancer cell proliferation and growth? How would we measure that?

(2) "It is now recognized that the gut microbiota and chronic liver diseases are closely linked." Would we find evidence of liver dysfunction/malfunction in those diagnosed with colorectal cancer? ( Quote from paragraph entitled "Liver disease and the gut microbiota" in .)

(3) If the 3 ‘P's’ for gut health are probiotics, prebiotics and polyphenols, then what effect, if any, would a SIGNFICANT increase in one of these have on a colorectal cancer patient's length of survival?

Can anyone help with literature on reactions of Glyphosate, N-(phosphonomethyl)glycine), or its degradation products such as (Aminomethyl)phosphonic acid with Fluoride, HF or Fluorine? Material safety data sheets simply state that they are incompatible with Fluorine. Of interest are reports of complexes of Uranium and Europium where Glyphosate and Fluoride are brought into close proximity. This brings into question the wider subject of Fluoride attack on Phosphorus in biological systems and the basis of observed epigenetic interference with human genes.

currently working with plant-based mucilages trying to test their prebiotic effect on a non-dairy drink.

Does anyone have papers of human trials suggesting polyphenols act as synbiotics?

Thanks

We are isolating probiotic strains from local food samples. What do you suggest to make probiotic pills?

I am looking for SOP / detailed manufacturing process of a capsule that contains prebiotic, probiotic blend along with few herbal extracts. What special precautions are needed to be taken while manufacturing such a blend? Once such a batch is taken, does the manufacturing unit / equipment still retains residues of prebiotic-probiotic blend? Can it impose a negative impact on future batches of polyherbal blends as such?

Many suggestons come from reserch resuts and production company.

I wonder if any have practical experiences to compare the effectiveness of organic acids, probiotic, prebiotic, plant bioactives, enzymes.....etc. as compared to AGP.

Any sugessions that probiotics, prebiotics and protease resistant bacteriocins can be alternatives to antibiotics and can be used for eliminating antibiotic resistance?

Yeast extract additions are common in conjuction with antibiotics. Pre- and probiotics can help regrow gut bacteria equilibrium provided the bacteria species have not been totally eradicated by the antibiotic treatment. I have seen improvements in my digestive condition by ingesting live sourdough, after no results from yeast and probiotics. I'm interested in all relevant research linking fodmaps and bacteria gut. Thanks.

I need very preliminary and starting point experimentation for synbiotics where looking for the value addition of prebiotic for promoting growth of probiotics and metabolites.what could be the specific extracellular probiotic metabolite i have to target? any specific protocol to study this synergy other than cell line?

For example in foodstuff such as meat products, fishery products or dairy products.

I m research scholar, i m working on prebiotics of some plants and want to check out prebiotic potential of plants against probiotics.

Hi all,

I am developing a drinkable Greek yogurt product in my Food development coursework and I would like to conduct microbiological testing of the product. The Greek yogurt culture I've used contains Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus. I have obtained advice from my tutor and TVC was not possible to conduct due to mixture of microbes present. I am not sure whether determining the shelf-life (yeast/mould and/or S. aureus) or viability of prebiotic organism as above is more suitable. Is that any recommendation on the method to determine the self life of yogurt? Thanks.

Dear all.

I have access to ankom fiber analyzer which is mostly useful for measuring ADF, NDF and crude fiber for animal food. I want to do preliminary test to see if my fruits have prebiotic activity, therefore I need to measure the fiber, but I dont know the values which this equipment give me can be helpful approximately? Thank you very much

I was looking for any research reports or reviews on the health benefits of levan-type fructans compared to the inulin-types. What other applications are the levans attractive for? Thanks!

Hi everyone,

I have a solution ( containing fruit powder, media and probiotics)

I need to calculate the growth of particular probiotics in my solution, to see if the fruit has prebiotic activity. thats why I need to sterilize my solution first before adding the bacteria to it. but as it will have fruit I dont know if I can sterilize it with the media in autoclave or not. As high temperature may affect its prebiotic activity. Your guidance is so appreciated specially about common sterilization methods as we dont have much facilities.

Hi everyone,

I need to measure prebiotic activity of some samples, I read that SCFA is a good indicator of prebiotic activity of my samples because probiotic growth is encouraged and SCFA are produced, I want to ask that is SCFA only produced by probiotics and not any other gut microbiata?

Are prebiotics fermented only by probiotics?

Also, I see they set glucose as control. what is the reason, thank you very much.

I am trying to review litretures to understand the prebiotic use of the Inulin polysaccharide. Does any one have it know good sources of information? Please kindly share with me and your cooperation is highly appreciated. 

I need to know about the most used methods to assess prebiotic potential of carbohydrate compounds.

Hi everyone, 

I want to measure prebiotic activity of a fruit powder ( using fecal microbiota), I am wondering if I measure short chain fatty acids at the end of the test , how can I know that SCFA is produced as result of using prebiotc (fibers) by probiotics and NOT by other microbiota, and also NOT from consumption of other components like glucose fructose of the fruit? Many thanks for your help as I am very armature in probiotc topics.

Also advises on choosing the approprite probiotic would be appreciated. 

I am working on organic acids analysis (acetate, butyrate, propionate, valerate, isovalerate, isobutyrate)... Using HPLC, conditions as below: 

Mobile phase : 0.15 mM sulphuric acid with water

Stationary phase: C18 reversed column

temperature: 37'C

Flow rate: 0.5ml/min

elution: isocratic 30-40 mins

detector: UV 210nm

Can anyone kindly share some papers and experience upon this method ? 

I am interested in the origin of information and decision processes.

If simple life-forms can move up nutrient gradients ("chemotaxis" e.g. link below) then they would appear to be sensing their environment and "deciding" which way to move.

At what point in chemical/biological evolution can the properties of simple proto-biological systems (and any "behaviour" they might display) no longer be explained purely by physical chemistry, and (presumably) start to display emergent properties?

Is an enclosing membrane required?

Does a transition beyond physical-chemistry alone say anything about the nature of chemical life?

I want to know the content of Fermacto and BioMOS as prebiotics.

Regards

 I need expert opinions in selecting the best serological parameters in fish of different dietary prebiotic under culture conditions.  

now, I'm going to take a research about prebiotic beverage from growol ( traditional fermentatiton food).  I want to test  GOS contain on it before and after  experiments. with all kindness, please help me to make it.

Can anyone suggest me best  traditional herb that act as prebiotic and promote   growth of Lactobacillus in Bioreactor? 

Or any dependency svzannuyu a roughness parameter?

Or the effect of what some of prebiotics on the level of roughness or adhesive ability of bacteria?

i am working on growth pf probiotics in different prebiotics. when i grow them in media devoid of any other normal sugar and giving them only my prebiotic sugars. they have a very slower growth rate,with not much pH drop. so how can i claim,,prebiotics are better supporter for probiotics?

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

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

 

I have treated my fish with dietary prebiotics and probiotics for 16 weeks. This was my first phase.

The second phase was started with the treated fish fed with control diet without any feed supplementation. I want to see how long the feeding trial of dietary prebiotics and probiotics on growth and other performance? I got a good result. But my question is:

Has anybody done the same experiment with other or same diet supplements for fish? If so, let me give the reference and provide the full paper, please.

Optimum Feeding Trial Time and why?   What is the optimum feeding trial period or time for formulated feed with dietary prebiotics and probiotics? Please share your idea with a reference.

Tofu industry in Indonesia which has been dominated by local’s small entrepreneur, and very identical with the use of formalin (formaldehyde), a dangerous substance for food additive. Since 1940s, the dependency is severe due to the drastic gap of productivity between the usage and no usage of formalin, since there has been no food additive alternative for the case of increasing the yield and shelf life of tofu.

Tofu producers are now enjoying a new hope from the emergence of newly develop natural preservative: a lactic acid bacteria culture that is able to give the equal yield and shelf life compared to formalin. However, there has been no regulation for such product in Indonesia, thus the application of the product will bring numerous problems to the producers because the “formalin mafia”s are around and will likely use the regulation gap to dispute and extort the producers.

A team of food scientists (including my self and Prof. Winarno) and an elder from a tofu producer community himself have been striving to register the new preservative to the appropriate regulation, whether it is already exist or needs to be made as new. The team itself has no interest regarding the product, but only in the purpose of putting an end to the use of formalin in Indonesia. Several laboratory tests have been conducted with the following results:

1. Contains active Lactobacillus spp cultures

2. Inhibits the growth of tofu-deteriorating/rotting microbes (directly retrieved from the tofu)

3. Has the pH of 4

4. Contains only 0.39% of lactic acid

thus brings assumptions of bacteriocin and organic acid (gives low pH) as the cause of its preservative activity.

Regardless the confidentiality and research limitations, We wonder anyone has any reference(s) for regulation, analysis methods, or anything that might be useful to the issue.

We are testing d potentials of certain marine seaweed as prebiotic candidate in diets for freshwater fish. Feeding trial was conducted to evaluate optimal inclusion levels and effects on digestibility, FCR, feed intake, PER and growth performance. We also quantified proliferation of probiotic bacteria in the small and large I intestines and ran some hematology tests.

We seek advice on particularly, some biotechnology evaluations we need to undertake to verify that the immune system of fish is boosted and that indeed, the prebiotic is a good candidate. Every suggestion is graciously appreciated

There is an indigenous food from Indonesia, called growol. It's made of fermented cassava. The production process, especially during soaking, the bacteria (predominantly by lactic acid bacteria) will degrade starch into other oligosaccharides, disaccharides or monosaccharides. A research about that food conclude that consume growol regularly can reduce dhiarrea prevalency in children under five years old. The research claimed that it was caused by prebiotic effect. I still disagree because during heating process, by steam, the bacteria (LAB) will die.  

Ca-alginate is a polyanionic hydrocolloid and is coated with material that are cationic such as chitosan, poly L Lysine, etc. Very many articles have used prebiotics in their encapsulation procedure but not as a coating agent material but as material that improve the porous structure of alginate, because it is believed that those materials can fill the existing cavities of Ca-alginate porous structure hence many articles add prebiotics to the initial solution before it enters microencapsulation phase.

a-alginate is a polyanionic hydrocolloid and is coated with material that are cationic such as chitosan, poly L Lysine, etc. Very many articles have used prebiotics in their encapsulation procedure but not as a coating agent material but as material that improve the porous structure of alginate, because it is believed that those materials can fill the existing cavities of Ca-alginate porous structure.

WHO and UNICEF protocol do not currently include prebiotics and probiotics in the management of diarrhea.

I need that as standard for my experiments

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

See above

Resistance to ferment.

I have 2 conditions,

1) 100% long chains oligosaccharides

2) 50% short chains and 50% long chains oligosaccharides

Which is better for making prebiotics, 1st or 2nd condition? Why?

Thank you for all of suggestions

Application of probiotic organisms to improve health of farmed animals has gained significant interest among researchers, including aquaculture. Increasingly, new species are being investigated for their probiotic characteristics and are being introduced into different species of farm animals to improve immune response.

Similarly, oligosaccharides and Polysaccharides are also being screened for their prebiotic characteristics as the carbon source for probiotics.

Bye and large in both cases (pro- and prebiotics), success has been recorded with some, whereas the vast majority remain impracticable in real farm situations, even after research results suggest "positive results"

A new approach currently employed is to screen a potential prebiotic in vitro as a carbon source for select probiotic. When this succeeds, then to attempt to introduce both in the animal species targeted as symbiotics, to evaluate the practicability of using both. This is as the evaluation of each on its own often fail under commercial situation.

What approach would you advise when one is making attempts to evaluate the efficiency of prebiotics or probiotics in the aquaculture of a new species?

Based on our RCT, we discovered additional oligofructose/inulin did not increase faecal bifidobacteria in critically ill patients receiving Enteral nutrition, although it did result in lower concentrations of F. prausnitzii and Bacteroides-Prevotella.

It is known that beneficial bacteria within the colon produce vitamins and consumption of prebiotics enhances the growth of these beneficial bacteria. I am administering a test prebiotic to lab animals and would like to confirm increased vitamin production in the animals.