concept

Prebiotics

Prebiotics are selectively fermented ingredients which allow specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health [14]. They are dietary fibers including inulin or pectin with a well-established positive impact on the intestinal microflora. A number of poorly digested carbohydrates fall into the category of prebiotics, including certain fibers and resistant starches, but the most widely described prebiotics are non-digestible oligosaccharides. Prebiotics may promote various beneficial effects into the gastrointestinal tract. However, most of the health effects of prebiotics are indirect, i.e. mediated by the intestinal microflora, and therefore less well-proven [15]. The combination of pre- and probiotics is called ‘synbiotics’. Gibson and Roberfroid defined synbiotics as a mixture of prebiotics and probiotics that beneficially affects the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract, by selectively stimulating the growth and activating the metabolism of one or a limited number of health-promoting bacteria, and thus improving host welfare [9, 14].

Ref:
José Eduardo de Aguilar-Nascimento, Chapter 12 - Probiotics and Prebiotics: Role in Surgery Recuperation?, Editor(s): Ronald Ross Watson, Victor R. Preedy, Bioactive Foods in Promoting Health, Academic Press, 2010, Pages 171-179, ISBN 9780123749383, https://doi.org/10.1016/B978-0-12-374938-3.00012-8. (https://www.sciencedirect.com/science/article/pii/B9780123749383000128)

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Added on Apr 27, 2022 by Barbara Van De Keer
Edited on Sep 24, 2022 by Barbara Van De Keer

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