Prebiotic (nutrition): Difference between revisions
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*selectively target and stimulate the growth and activity of beneficial bacteria |
*selectively target and stimulate the growth and activity of beneficial bacteria |
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Thus, consumption of prebiotics must result in an improvement of the health of the host.<ref name=":2">{{Cite journal|last=Lamsal|first=Buddhi P|date=2012-08-15|title=Production, health aspects and potential food uses of dairy prebiotic galactooligosaccharides|url=http://doi.wiley.com/10.1002/jsfa.5712|journal=Journal of the Science of Food and Agriculture|language=en|volume=92|issue=10|pages=2020–2028|doi=10.1002/jsfa.5712|issn=1097-0010}}</ref> Based on the previous classifications, plant-derived carbohydrate compounds called [[oligosaccharide]]s are the main source of prebiotics that have been identified.<ref name=":1" /><ref name=":4">{{Cite journal|last=C. K. Rajendran|first=Subin R.|last2=Okolie|first2=Chigozie Louis|last3=Udenigwe|first3=Chibuike C.|last4=Mason|first4=Beth|date=2017-10-01|title=Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health|url=http://doi.wiley.com/10.1111/jfbc.12389|journal=Journal of Food Biochemistry|language=en|volume=41|issue=5|doi=10.1111/jfbc.12389|issn=1745-4514}}</ref><ref name=":5">{{Cite journal|last=Pokusaeva|first=Karina|last2=Fitzgerald|first2=Gerald F.|last3=Sinderen|first3=Douwe van|date=2011-08-01|title=Carbohydrate metabolism in Bifidobacteria|url=https://link.springer.com/article/10.1007/s12263-010-0206-6|journal=Genes & Nutrition|language=en|volume=6|issue=3|pages=285–306|doi=10.1007/s12263-010-0206-6|issn=1555-8932}}</ref> Specifically, [[fructan]]s |
Thus, consumption of prebiotics must result in an improvement of the health of the host.<ref name=":2">{{Cite journal|last=Lamsal|first=Buddhi P|date=2012-08-15|title=Production, health aspects and potential food uses of dairy prebiotic galactooligosaccharides|url=http://doi.wiley.com/10.1002/jsfa.5712|journal=Journal of the Science of Food and Agriculture|language=en|volume=92|issue=10|pages=2020–2028|doi=10.1002/jsfa.5712|issn=1097-0010}}</ref> Based on the previous classifications, plant-derived carbohydrate compounds called [[oligosaccharide]]s are the main source of prebiotics that have been identified.<ref name=":1" /><ref name=":4">{{Cite journal|last=C. K. Rajendran|first=Subin R.|last2=Okolie|first2=Chigozie Louis|last3=Udenigwe|first3=Chibuike C.|last4=Mason|first4=Beth|date=2017-10-01|title=Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health|url=http://doi.wiley.com/10.1111/jfbc.12389|journal=Journal of Food Biochemistry|language=en|volume=41|issue=5|doi=10.1111/jfbc.12389|issn=1745-4514}}</ref><ref name=":5">{{Cite journal|last=Pokusaeva|first=Karina|last2=Fitzgerald|first2=Gerald F.|last3=Sinderen|first3=Douwe van|date=2011-08-01|title=Carbohydrate metabolism in Bifidobacteria|url=https://link.springer.com/article/10.1007/s12263-010-0206-6|journal=Genes & Nutrition|language=en|volume=6|issue=3|pages=285–306|doi=10.1007/s12263-010-0206-6|issn=1555-8932}}</ref> Specifically, [[fructan]]s, [[galactan|galactans and xylan]]s are three sources of oligosaccharides that have been found to stimulate the activity and growth of beneficial bacterial colonies in the gut, at different doses.<ref name=":2" /><ref name=":5" /><ref name=":0" /> Fructans are a category of carbohydrate consisting of [[fructooligosaccharide]]s (FOS) and [[inulin]]s, while [[galactooligosaccharide]]s (GOS) can be produced from galactans, but are more commonly produced by synthesis from lactose.<ref name=":0" /> Other dietary fibers also fit the definition of prebiotics, such as [[resistant starch]],<ref>{{Cite journal|title = The potential of resistant starch as a prebiotic|journal = Critical Reviews in Biotechnology|date = 2015-07-07|issn = 1549-7801|pmid = 25582732|pages = 1–7|doi = 10.3109/07388551.2014.993590|first = Siti A.|last = Zaman|first2 = Shahrul R.|last2 = Sarbini|volume=36|issue = 3}}</ref> [[pectin]],<ref>{{Cite journal|title = Purification, characterization, and prebiotic properties of pectic oligosaccharides from orange peel wastes|journal = Journal of Agricultural and Food Chemistry|date = 2014-10-08|issn = 1520-5118|pmid = 25207862|pages = 9769–9782|volume = 62|issue = 40|doi = 10.1021/jf503475b|first = Belén|last = Gómez|first2 = Beatriz|last2 = Gullón|first3 = Connie|last3 = Remoroza|first4 = Henk A.|last4 = Schols|first5 = Juan C.|last5 = Parajó|first6 = José L.|last6 = Alonso}}</ref> [[beta-glucan]]s,<ref>{{Cite journal|title = Barley β-Glucans-Containing Food Enhances Probiotic Performances of Beneficial Bacteria|journal = International Journal of Molecular Sciences|date = 2014-02-20|issn = 1422-0067|pmc = 3958897|pmid = 24562330|pages = 3025–3039|volume = 15|issue = 2|doi = 10.3390/ijms15023025|first = Mattia P.|last = Arena|first2 = Graziano|last2 = Caggianiello|first3 = Daniela|last3 = Fiocco|first4 = Pasquale|last4 = Russo|first5 = Michele|last5 = Torelli|first6 = Giuseppe|last6 = Spano|first7 = Vittorio|last7 = Capozzi}}</ref> and [[xylooligosaccharide]]s.<ref>{{Cite journal|title = Structural Considerations on the Use of Endo-Xylanases for the Production of prebiotic Xylooligosaccharides from Biomass|journal = Current Protein & Peptide Science|date = 2017|issn = 1875-5550|pmid =|pages = 1–20|volume = 18|issue = 999|first = J.A.|last = Linares-Pastén|first2 = A.|last2 = Aronsson|first3 = E.|last3 = Nordberg Karlsson|doi=10.2174/1389203717666160923155209}}</ref> |
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The [[European Food Safety Authority]] (EFSA), the regulatory agency for product labeling, differentiates between "prebiotic" and "dietary fiber", stating that "a [[causality|cause and effect relationship]] has not been established between the consumption of the food constituents which are the subject of the health claims and a beneficial physiological effect related to increasing numbers of gastrointestinal microbiota".<ref name="delcour">{{cite journal|pmc=4717894|year=2016|author1=Delcour|first1=J. A.|title=Prebiotics, Fermentable Dietary Fiber, and Health Claims|journal=Advances in Nutrition|volume=7|issue=1|pages=1–4|last2=Aman|first2=P|last3=Courtin|first3=C. M.|last4=Hamaker|first4=B. R.|last5=Verbeke|first5=K|doi=10.3945/an.115.010546|pmid=26773010}}</ref> Consequently, under EFSA rules individual ingredients cannot be labeled as prebiotics, but only as dietary fiber and with no implication of health benefits.<ref name=delcour/> |
The [[European Food Safety Authority]] (EFSA), the regulatory agency for product labeling, differentiates between "prebiotic" and "dietary fiber", stating that "a [[causality|cause and effect relationship]] has not been established between the consumption of the food constituents which are the subject of the health claims and a beneficial physiological effect related to increasing numbers of gastrointestinal microbiota".<ref name="delcour">{{cite journal|pmc=4717894|year=2016|author1=Delcour|first1=J. A.|title=Prebiotics, Fermentable Dietary Fiber, and Health Claims|journal=Advances in Nutrition|volume=7|issue=1|pages=1–4|last2=Aman|first2=P|last3=Courtin|first3=C. M.|last4=Hamaker|first4=B. R.|last5=Verbeke|first5=K|doi=10.3945/an.115.010546|pmid=26773010}}</ref> Consequently, under EFSA rules individual ingredients cannot be labeled as prebiotics, but only as dietary fiber and with no implication of health benefits.<ref name=delcour/> |
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==Function== |
==Function== |
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Most prebiotic research has focused on the effects that prebiotics confer on [[Bifidobacteria|''Bifidobacteria'']] and ''[[Lactobacillus]].''<ref name=":0" /><ref name=":1" /><ref name=":6">{{Cite journal|last=Pandey|first=Kavita R.|last2=Naik|first2=Suresh R.|last3=Vakil|first3=Babu V.|date=2015-12-01|title=Probiotics, prebiotics and synbiotics- a review|url=https://link.springer.com/article/10.1007/s13197-015-1921-1|journal=Journal of Food Science and Technology|language=en|volume=52|issue=12|pages=7577–7587|doi=10.1007/s13197-015-1921-1|issn=0022-1155}}</ref> These bacteria have been highlighted as key [[Probiotic|probiotics]] and beneficial gut bacteria as they may have several beneficial effects on the host in terms of improving digestion (including but not limited to enhancing mineral absorption)<ref>{{Cite journal|last=Coxam|first=Véronique|date=November 2007|title=Current data with inulin-type fructans and calcium, targeting bone health in adults|url=https://www.ncbi.nlm.nih.gov/pubmed/17951497|journal=The Journal of Nutrition|volume=137|issue=11 Suppl|pages=2527S–2533S|issn=0022-3166|pmid=17951497}}</ref> and the effectiveness and intrinsic strength of the immune system.<ref>{{Cite journal|last=Seifert|first=Stephanie|last2=Watzl|first2=Bernhard|date=November 2007|title=Inulin and oligofructose: review of experimental data on immune modulation|url=https://www.ncbi.nlm.nih.gov/pubmed/17951503|journal=The Journal of Nutrition|volume=137|issue=11 Suppl|pages=2563S–2567S|issn=0022-3166|pmid=17951503}}</ref> Both ''Bifidobacteria'' and ''Lactobacillus'' have been shown to have differing prebiotic specificity and selectively to ferment prebiotic fiber based on the enzymes characteristic of the bacterial population.<ref name=":3">{{Cite journal|last=Wilson|first=Bridgette|last2=Whelan|first2=Kevin|date=2017-03-01|title=Prebiotic inulin-type fructans and galacto-oligosaccharides: definition, specificity, function, and application in gastrointestinal disorders|url=http://doi.wiley.com/10.1111/jgh.13700|journal=Journal of Gastroenterology and Hepatology|language=en|volume=32|pages=64–68|doi=10.1111/jgh.13700|pmid=28244671|issn=1440-1746}}</ref> Thus, ''Lactobacilli'' prefers inulin and fructooligosaccharides, while ''Bifidobacteria'' displays specificity for inulin, fructooligosaccharides, and galactooligosaccharides.<ref name=":3" /> A product that stimulates bifidobacteria is described as a [[Bifidus factor|bifidogenic factor]], a concept that overlaps, but is not identical with, being prebiotic.<ref>{{Cite web|url=http://www.food-info.net/uk/ff/prebiotics.htm|title=Prebiotics|publisher=Food-Info.net|agency=Wageningen University}}</ref> Studies have also shown that prebiotics, besides stimulating the growth of beneficial gut bacteria, can also inhibit the growth of detrimental and potentially pathogenic microbes in the gut,<ref name=":4" /><ref name=":1" /> such as [[clostridia]].<ref name=":1" /> |
Most prebiotic research has focused on the effects that prebiotics confer on [[Bifidobacteria|''Bifidobacteria'']] and ''[[Lactobacillus]].''<ref name=":0" /><ref name=":1" /><ref name=":6">{{Cite journal|last=Pandey|first=Kavita R.|last2=Naik|first2=Suresh R.|last3=Vakil|first3=Babu V.|date=2015-12-01|title=Probiotics, prebiotics and synbiotics- a review|url=https://link.springer.com/article/10.1007/s13197-015-1921-1|journal=Journal of Food Science and Technology|language=en|volume=52|issue=12|pages=7577–7587|doi=10.1007/s13197-015-1921-1|issn=0022-1155}}</ref> These bacteria have been highlighted as key [[Probiotic|probiotics]] and beneficial gut bacteria as they may have several beneficial effects on the host in terms of improving digestion (including but not limited to enhancing mineral absorption)<ref>{{Cite journal|last=Coxam|first=Véronique|date=November 2007|title=Current data with inulin-type fructans and calcium, targeting bone health in adults|url=https://www.ncbi.nlm.nih.gov/pubmed/17951497|journal=The Journal of Nutrition|volume=137|issue=11 Suppl|pages=2527S–2533S|issn=0022-3166|pmid=17951497}}</ref> and the effectiveness and intrinsic strength of the immune system.<ref>{{Cite journal|last=Seifert|first=Stephanie|last2=Watzl|first2=Bernhard|date=November 2007|title=Inulin and oligofructose: review of experimental data on immune modulation|url=https://www.ncbi.nlm.nih.gov/pubmed/17951503|journal=The Journal of Nutrition|volume=137|issue=11 Suppl|pages=2563S–2567S|issn=0022-3166|pmid=17951503}}</ref> Both ''Bifidobacteria'' and ''Lactobacillus'' have been shown to have differing prebiotic specificity and selectively to ferment prebiotic fiber based on the enzymes characteristic of the bacterial population.<ref name=":3">{{Cite journal|last=Wilson|first=Bridgette|last2=Whelan|first2=Kevin|date=2017-03-01|title=Prebiotic inulin-type fructans and galacto-oligosaccharides: definition, specificity, function, and application in gastrointestinal disorders|url=http://doi.wiley.com/10.1111/jgh.13700|journal=Journal of Gastroenterology and Hepatology|language=en|volume=32|pages=64–68|doi=10.1111/jgh.13700|pmid=28244671|issn=1440-1746}}</ref> Thus, ''Lactobacilli'' prefers inulin and fructooligosaccharides, while ''Bifidobacteria'' displays specificity for inulin, fructooligosaccharides, xylooligosaccahrides and galactooligosaccharides.<ref name=":3" /> A product that stimulates bifidobacteria is described as a [[Bifidus factor|bifidogenic factor]], a concept that overlaps, but is not identical with, being prebiotic.<ref>{{Cite web|url=http://www.food-info.net/uk/ff/prebiotics.htm|title=Prebiotics|publisher=Food-Info.net|agency=Wageningen University}}</ref> Studies have also shown that prebiotics, besides stimulating the growth of beneficial gut bacteria, can also inhibit the growth of detrimental and potentially pathogenic microbes in the gut,<ref name=":4" /><ref name=":1" /> such as [[clostridia]].<ref name=":1" /> |
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=== Mechanism of action === |
=== Mechanism of action === |
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==Sources== |
==Sources== |
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Prebiotic sources must be proven to confer a benefit to the host in order to be classified as a prebiotic.<ref name=":0" /> Fermentable carbohydrates |
Prebiotic sources must be proven to confer a benefit to the host in order to be classified as a prebiotic.<ref name=":0" /> Fermentable carbohydrates derived from fructans and xylans are the most well documented example of prebiotics,<ref name=":0" /> and galactooligosaccharides are enzymatically synthesized from lactose. However, there are additional endogenous prebiotics and exogenous food sources that can be classified as prebiotic sources.<ref name=":5" /><ref name=":4" /><ref name=":6" /><ref name=":0" /> Additionally, functional foods containing prebiotic food ingredients serve as an additional prebiotic food source.<ref name=":2" /> However, the FOS and inulin content in typical food sources is very low<ref name="ReferenceB" />, meaning it is difficult to consume sufficient prebiotics from food alone. |
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=== Endogenous === |
=== Endogenous === |
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Indigestible carbohydrate compounds classified as prebiotics are a type of fermentable fiber, and thus can be classified as dietary fiber.<ref name=":1" /> However, not all dietary fiber can be classified as a prebiotic source.<ref name=":1" /> In addition to the food sources highlighted in the following table, raw oats,<ref name=":6" /> [[Barley|unrefined barley]],<ref name=":6" /> [[Yacón|yacon]],<ref name=":6" /> and whole grain breakfast cereals,<ref name=":1" /> are also classified as prebiotic sources. |
Indigestible carbohydrate compounds classified as prebiotics are a type of fermentable fiber, and thus can be classified as dietary fiber.<ref name=":1" /> However, not all dietary fiber can be classified as a prebiotic source.<ref name=":1" /> In addition to the food sources highlighted in the following table, raw oats,<ref name=":6" /> [[Barley|unrefined barley]],<ref name=":6" /> [[Yacón|yacon]],<ref name=":6" /> and whole grain breakfast cereals,<ref name=":1" /> are also classified as prebiotic sources. |
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{| class="wikitable" |
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! colspan="2" | '''Top 10 Foods Containing Prebiotics''' |
! colspan="2" | '''Top 10 Foods Containing FOS/Inulin Prebiotics''' |
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! Food |
! Food |
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! Fructan Content by Weight |
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|[[Gum Arabic]] |
|[[Gum Arabic]] |
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While there is no broad consensus on an ideal daily serving of prebiotics, |
While there is no broad consensus on an ideal daily serving of prebiotics, the appropriate serving depends upon the type of prebiotic. Recommendations typically range from {{convert|4|to(-)|8|g}} for general digestive health support, to {{convert|15|g}} or more for those with active digestive disorders. The effective dose for FOS and inulin tends to range between 10 and 20 grams per day, compared to 1 - 4 grams per day for xylooligosaccharides, and 5 to 15 grams per day for galactooligosaccharides. Given an average {{convert|6|g}} serving, below are the amounts of prebiotic foods required to achieve a daily serving of fructan: |
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! Food |
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! Amount of food to achieve 6 g serving of |
! Amount of food to achieve 6 g serving of FOS/Inulin |
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| Raw Chicory Root |
| Raw Chicory Root |
Revision as of 14:31, 20 April 2018
Prebiotics are food ingredients that induce the growth or activity of beneficial microorganisms (e.g., bacteria and fungi).[1] The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome.
Dietary prebiotics are typically non-digestible fiber compounds that pass undigested through the upper part of the gastrointestinal tract and stimulate the growth or activity of advantageous bacteria that colonize the large bowel by acting as substrate for them.[1] They were first identified and named by Marcel Roberfroid in 1995.[1][2] As a functional food component, prebiotics, like probiotics, are conceptually intermediate between foods and drugs. Depending on the jurisdiction, they typically receive an intermediate level of regulatory scrutiny, in particular of the health claims made concerning them.
Definition
The definition of prebiotics and the food ingredients that can fall under this classification, has evolved since its first definition in 1995.[3] In its earliest definition, the term prebiotics was used to refer to non digestible food ingredients that were beneficial to the host through their selective stimulation of specific bacteria within the colon.[3][4] As a result of research suggesting that prebiotics could impact microorganisms outside of the colon, the International Scientific Association for Probiotics and Prebiotics (ISAPP) produced the current, 2016 definition of prebiotics: a substrate that is selectively used by a host microorganism to produce a health benefit.[3]
Compounds that can be classified as prebiotics must also meet the following criteria:[3][4]
- non-digestible and resistant to breakdown by stomach acid and enzymes in the human gastrointestinal tract
- selectively fermented by intestinal microorganisms
- selectively target and stimulate the growth and activity of beneficial bacteria
Thus, consumption of prebiotics must result in an improvement of the health of the host.[5] Based on the previous classifications, plant-derived carbohydrate compounds called oligosaccharides are the main source of prebiotics that have been identified.[4][6][7] Specifically, fructans, galactans and xylans are three sources of oligosaccharides that have been found to stimulate the activity and growth of beneficial bacterial colonies in the gut, at different doses.[5][7][3] Fructans are a category of carbohydrate consisting of fructooligosaccharides (FOS) and inulins, while galactooligosaccharides (GOS) can be produced from galactans, but are more commonly produced by synthesis from lactose.[3] Other dietary fibers also fit the definition of prebiotics, such as resistant starch,[8] pectin,[9] beta-glucans,[10] and xylooligosaccharides.[11]
The European Food Safety Authority (EFSA), the regulatory agency for product labeling, differentiates between "prebiotic" and "dietary fiber", stating that "a cause and effect relationship has not been established between the consumption of the food constituents which are the subject of the health claims and a beneficial physiological effect related to increasing numbers of gastrointestinal microbiota".[12] Consequently, under EFSA rules individual ingredients cannot be labeled as prebiotics, but only as dietary fiber and with no implication of health benefits.[12]
Function
Most prebiotic research has focused on the effects that prebiotics confer on Bifidobacteria and Lactobacillus.[3][4][13] These bacteria have been highlighted as key probiotics and beneficial gut bacteria as they may have several beneficial effects on the host in terms of improving digestion (including but not limited to enhancing mineral absorption)[14] and the effectiveness and intrinsic strength of the immune system.[15] Both Bifidobacteria and Lactobacillus have been shown to have differing prebiotic specificity and selectively to ferment prebiotic fiber based on the enzymes characteristic of the bacterial population.[16] Thus, Lactobacilli prefers inulin and fructooligosaccharides, while Bifidobacteria displays specificity for inulin, fructooligosaccharides, xylooligosaccahrides and galactooligosaccharides.[16] A product that stimulates bifidobacteria is described as a bifidogenic factor, a concept that overlaps, but is not identical with, being prebiotic.[17] Studies have also shown that prebiotics, besides stimulating the growth of beneficial gut bacteria, can also inhibit the growth of detrimental and potentially pathogenic microbes in the gut,[6][4] such as clostridia.[4]
Mechanism of action
Fermentation is the main mechanism of action by which prebiotics are used by beneficial bacteria in the colon.[7][5][4] Both Bifidobacteria and Lactobacillus are bacterial populations which use saccharolytic metabolism to break down substrates.[4] Research shows that the bifidobacterial genome contains many genes that encode for carbohydrate-modifying enzymes as well as genes that encode for carbohydrate uptake proteins.[7] The presence of these genes indicates that Bifidobacteria contain specific metabolic pathways specialized for the fermentation and metabolism of plant-derived oligosaccharides, or prebiotics.[7] These pathways in Bifidobacteria ultimately produce short chain fatty acids,[7][4][5] which have diverse physiological roles in body functions.[18][3]
Sources
Prebiotic sources must be proven to confer a benefit to the host in order to be classified as a prebiotic.[3] Fermentable carbohydrates derived from fructans and xylans are the most well documented example of prebiotics,[3] and galactooligosaccharides are enzymatically synthesized from lactose. However, there are additional endogenous prebiotics and exogenous food sources that can be classified as prebiotic sources.[7][6][13][3] Additionally, functional foods containing prebiotic food ingredients serve as an additional prebiotic food source.[5] However, the FOS and inulin content in typical food sources is very low[19], meaning it is difficult to consume sufficient prebiotics from food alone.
Endogenous
An endogenous source of prebiotics in humans is human breast milk, which contains oligosaccharides structurally similar to GOS, referred to as human milk oligosaccharides (HMOs).[6][16][3] These HMOs were found to increase the Bifidobacteria bacterial population in breastfed infants, and to strengthen the infant immune system.[3][6] Furthermore, HMOs play a role in the establishment of a healthy intestinal microbiota composition of newborns.[3][7]
Exogenous
Indigestible carbohydrate compounds classified as prebiotics are a type of fermentable fiber, and thus can be classified as dietary fiber.[4] However, not all dietary fiber can be classified as a prebiotic source.[4] In addition to the food sources highlighted in the following table, raw oats,[13] unrefined barley,[13] yacon,[13] and whole grain breakfast cereals,[4] are also classified as prebiotic sources.
Top 10 Foods Containing FOS/Inulin Prebiotics | |
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Food | Fructan Content by Weight |
Gum Arabic | 85% |
Raw, Dry Chicory Root | 64.6% |
Raw, Dry Jerusalem Artichoke | 31.5% |
Raw, Dry Dandelion Greens | 24.3% |
Raw, Dry Garlic | 17.5% |
Raw, Dry Leek | 11.7% |
Raw, Dry Onion | 8.6% |
Raw Asparagus | 5% |
Raw Wheat bran | 5% |
Whole Wheat flour, Cooked | 4.8% |
Raw Banana | 1% |
Source:[19] |
While there is no broad consensus on an ideal daily serving of prebiotics, the appropriate serving depends upon the type of prebiotic. Recommendations typically range from 4 to 8 grams (0.14–0.28 oz) for general digestive health support, to 15 grams (0.53 oz) or more for those with active digestive disorders. The effective dose for FOS and inulin tends to range between 10 and 20 grams per day, compared to 1 - 4 grams per day for xylooligosaccharides, and 5 to 15 grams per day for galactooligosaccharides. Given an average 6 grams (0.21 oz) serving, below are the amounts of prebiotic foods required to achieve a daily serving of fructan:
Food | Amount of food to achieve 6 g serving of FOS/Inulin |
---|---|
Raw Chicory Root | 9.3 g (0.33 oz) |
Raw Jerusalem Artichoke | 19 g (0.67 oz) |
Raw Dandelion Greens | 24.7 g (0.87 oz) |
Raw Garlic | 34.3 g (1.21 oz) |
Raw Leek | 51.3 g (1.81 oz) |
Raw Onion | 69.8 g (2.46 oz) |
Cooked Onion | 120 g (4.2 oz) |
Raw Asparagus | 120 g (4.2 oz) |
Raw Wheat Bran | 120 g (4.2 oz) |
Whole Wheat Flour, Cooked | 125 g (4.4 oz) |
Raw Banana | 600 g (1.3 lb) |
Source[19] |
Functional food applications
The use of prebiotics, specifically GOS, as a fundamental ingredient in the creation of functional foods has been seen in the following food sources:[5]
- fermented milks/yogurts
- sports/health drinks
- energy bars
- baby foods
- sugar-free candy/chewing gum
- breakfast cereals
- bread/baked goods
- meat products
- pet foods
Research
Preliminary research has demonstrated potential effects on calcium and other mineral absorption,[20] immune system effectiveness,[21][22] bowel acidity, reduction of colorectal cancer risk,[23] inflammatory bowel disease (Crohn's disease or ulcerative colitis)[24] hypertension[25] and defecation frequency.[26] Prebiotics may be effective in decreasing the number of infectious episodes needing antibiotics and the total number of infections in children aged 0–24 months.[22]
While research demonstrates that prebiotics lead to increased production of short-chain fatty acids (SCFA),[27] more research is required to establish a direct causal connection. Prebiotics may be beneficial to inflammatory bowel disease or Crohn's disease through production of SCFA as nourishment for colonic walls, and mitigation of ulcerative colitis symptoms.[28]
The immediate addition of substantial quantities of prebiotics to the diet may result in an increase in fermentation, leading to increased gas production, bloating or bowel movement.[29] Production of SCFA and fermentation quality are reduced during long-term diets of low fiber intake.[30] Until bacterial flora are gradually established to rehabilitate or restore intestinal bacteria, nutrient absorption may be impaired and colonic transit time temporarily increased with an immediate addition of higher prebiotic intake.[29][31]
Genetic modification
Genetically modified plants have been created in research labs with upregulated inulin production.[32][33]
See also
References
- ^ a b c Hutkins RW; Krumbeck JA; Bindels LB; Cani PD; Fahey G Jr.; Goh YJ; Hamaker B; Martens EC; Mills DA; Rastal RA; Vaughan E; Sanders ME (2016). "Prebiotics: why definitions matter". Curr Opin Biotechnol. 37: 1–7. doi:10.1016/j.copbio.2015.09.001. PMC 4744122. PMID 26431716.
- ^ Gibson GR, Roberfroid MB (June 1995). "Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics". J. Nutr. 125 (6): 1401–1412. PMID 7782892.
- ^ a b c d e f g h i j k l m n Gibson, Glenn R.; Hutkins, Robert; Sanders, Mary Ellen; Prescott, Susan L.; Reimer, Raylene A.; Salminen, Seppo J.; Scott, Karen; Stanton, Catherine; Swanson, Kelly S.; Cani, Patrice D.; Verbeke, Kristin; Reid, Gregor (2017). "Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics". Nature Reviews Gastroenterology & Hepatology. 14 (8). doi:10.1038/nrgastro.2017.75. ISSN 1759-5053.
- ^ a b c d e f g h i j k l Slavin, Joanne (22 April 2013). "Fiber and Prebiotics: Mechanisms and Health Benefits". Nutrients. 5 (4): 1417–1435. doi:10.3390/nu5041417.
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Further reading
- Frank W. Jackson, "PREbiotics, not Probiotics". December 2, 2013, Jacksong GI Medical. ISBN 978-0991102709.