Prebiotics - Science topic
Prebiotics are non-digestible food ingredients mostly of a carbohydrate base that improve human health by selectively stimulating the growth and/or activity of existing bacteria in the colon.
Questions related to Prebiotics
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?
The 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 & immunostimulants in Aquaculture. Do all have only pros ? which do have some impacts after long-term use?
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 firstname.lastname@example.orgemail@example.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
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.
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
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?
Effect on bay laurel (Laurus nobilis , prebiotics) on gut lactic acid bacteria of common carp (Cyprinus Carpio)..
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?
- "Intestinal microbiota and colorectal cancer: a new aspect of research" https://www.ncbi.nlm.nih.gov/pubmed/30512251
(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.
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?
I m research scholar, i m working on prebiotics of some plants and want to check out prebiotic potential of plants against probiotics.
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.
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!
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.
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 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
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 need expert opinions in selecting the best serological parameters in fish of different dietary prebiotic under culture conditions.
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.
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?
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.