Prebiotics: Present and future in food science and technology

Because of its resident microbiota, the human colon is one of the body’s most metabolically active organs. The use of diet to fortify certain gut flora components is a popular current aspect of functional food sciences and prebiotics have a significant role. Prebiotics are selectively fermented ingr...

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Vydané v:Food research international Ročník 42; číslo 1; s. 8 - 12
Hlavný autor: Wang, Yanbo
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Kidlington Elsevier Ltd 2009
Elsevier
Predmet:
Biological and medical sciences
dietary fiber
fermented foods
Food
food biotechnology
Food industries
food ingredients
food safety
Fundamental and applied biological sciences. Psychology
Gut microflora
health benefits
health foods
health promotion
ingredients
intestinal microorganisms
literature reviews
methodology
new methods
Prebiotics
Probiotics
Review
Probiotics
Gut microflora
Review
Prebiotics
Food
Probiotic
Digestive system
Food technology
Gut
Microflora
Food science
ISSN:0963-9969, 1873-7145
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Popis
Shrnutí:Because of its resident microbiota, the human colon is one of the body’s most metabolically active organs. The use of diet to fortify certain gut flora components is a popular current aspect of functional food sciences and prebiotics have a significant role. Prebiotics are selectively fermented ingredients that allow specific changes, both in the composition and/or activity in the gastrointestinal microbiota that confers benefits upon host well-being and health. Improved techniques for analysis of the gut microflora, new food manufacturing biotechnologies, and increased understanding of the metabolism of prebiotic inulin and oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics for specific functional properties and health outcomes. Thus, this review will focus on the progress of prebiotics in food science and technology in understanding the important role of prebiotics in health, beginning at the rationale of gut microflora and interactions with prebiotics. Furthermore, the classification criteria, food applications and safety assessment of prebiotics as food ingredient is also discussed.
Bibliografia:http://dx.doi.org/.1016/j.foodres.2008.09.001
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ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2008.09.001