A nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health (Gibson and Roberfroid. 1995)

1. DEPARTMENT OF ANIMAL SCIENCE
UNIVERSITY OF IBADAN
2013/2014 SEMINAR PRESENTATION
TOPIC:
A REVIEW OF PREBIOTIC PRODUCTS USED IN
HUMAN AND ANIMAL NUTRITION
Presented By
SEIDU SEUN HAMMED
148827

2. INTRODUCTION
Prebiotics- what are they?
A prebiotic was first defined as :
A nondigestible food ingredient that beneficially affects the host by
selectively stimulating the growth and/or activity of one or a limited number
of bacteria in the colon, and thus improves host health (Gibson and
Roberfroid. 1995)
Later revisited and defined as:
A selectively fermented ingredient that allows specific changes, both in the
composition and/or activity in the gastrointestinal microflora, that confer
benefits (Gibson et al. 2004)
Lactobacilli and bifidobacteria are the usual target genera for prebiotics; changes
in bifidobacteria are more likely to be seen compared to lactobacilli
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3. Criteria for eligibility as a prebiotic
blood
Selective
fermentation
10100%
prebiotics
Beneficial
Systemic effectBalanced
Colonic microflora
Increased excretion of specific bacteria
 Must be neither hydrolyzed nor absorbed in the
upper part of the gastrointestinal tract
 Must be a selective substrate for one or a limited
number of beneficial bacteria commensal to the
colon, which are stimulated to grow and/or are
metabolically activated
 Must consequently, be able to alter the colonic flora
in favor of a healthier composition
 Must induce luminal or systemic effects that are
beneficial to the host healthSource: jn.nutrition.org
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(Gibson et al. 2004)

4. Tuesday, 4th November 2014 SEIDU Seun Hammed 148827 4
Mechanism of action
Mechanisms by which prebiotics
provide health benefits
 Increases the amount of lactic acid
producing bacteria (lactobacilli and
bifidobacteria)
 Increases the amount of Short Chain
Fatty Acids (SCFAs)- Butyrate,
Acetate, Lactate etc…
 Activates carbohydrate receptor
immune cells
Source: www.ncbi.nlm.nih.gov/pmc/articles/PMC2920542/figure/f2-
marinedrugs-08-02038/
Roberfroid MB, USA (2008)

5. Established prebiotics
Name Obtained from/manufactured by
Inulin Extraction from chicory root, Wheat, banana, onions, garlic,
leek
Fructo-oligosaccharides Tranfructosylation from sucrose, or hydrolysis of chicory
inulin
Galacto-oligosaccharides Produced from lactose by b-galactosidase, milk
SOS (soy-oligosaccharides) Extracted from soya bean whey
XOS (xylo-oligosaccharides) Enzymatic hydrolysis of xylan
IMO (isomalto oligosaccharides) Transgalactosylation of maltose
Pyrodextrins Pyrolysis of potato or maize starch
Breast Milk oligosaccharides Original they represent the third largest
component of Human Milk 20 - 23 gm/l in colostrum & 12- 14 gm/ in
mature milk Aliment Pharmacol Ther 24, 701–714
Refrences
(CFIA 2012; USDA 2012; IOM 2005;
McGuffin et al. 2000)
(Gibson, G.R. and M.B. Roberfroid,
1995)
(Gibson, G.R. and M.B. Roberfroid,
1995)
Suarez FL et al. 1999
(Monsan and Paul, 1995; Orban et al.,
1997; Patterson et al., 1997; Piva, 1998;
Collins and Gibson, 1999).
Nishino et al.1981, Roberfroid M. 2007
PatentWO2005115172A1
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SEIDU Seun Hammed 148827
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6. Sources of prebiotics
The major source of prebiotics are the DIETARY FIBRES
Example include the Pectins, Hemicellulose, Inulin.
Fibres that show prebiotic effects
Wheat dextrin Increase bacteroides, reduce clostridium
Inulin Bifidogenic
Galactooligosacchaide Bifidogenic
Acaia gum Bifidogenic
Psyllium Preboitic potential
Polydestrose Bifidogenic
Whole grain (breakfast) Prebiotic potential
Banana Feacal microbiata
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FIBRES PREBIOTIC EFFECTS
source:www.mdpi.com/journal/nutrients

7. Food sources of prebiotics
Prebiotics occur naturally in
Source: (International Scientific Association for Probiotics and Prebiotics)
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8. Application of prebiotics in food
The commercial prebiotic ingredients GOS and fructans are used in infant foods when their
safety and efficacy has been demonstrated ; in some countries this may require premarket
approval
While fructans occur naturally in feeds, hydrolytic and enzymatic methodologies have produced
fructans of varying chain lengths
In foods for general consumption, the target level of intake of prebiotic ranges from 2 to 20 g per
day, depending on the ingredient and the desired effect
Due to low levels of prebiotics in foods, prebiotics are commercially extracted and concentrated
from fruits and vegetables through the hydrolysis of polysaccharides from dietary fibers or
starch, or through enzymatic generation
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9. Other brands of prebiotic product include
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10. Emerging/Potential prebiotics
Mannanoligosaccharides (yeast
cell wall)
Glucooligosaccharides
Lactose
Arabinogalactan (radishes,
carrots, tomatoes and wheat)
 Polydextrose
 Glucuronic acid
 Sugar alcohols
 Whole grains
 Gum arabic, Guar gum
Resistant starch- these are the fraction of starch that escapes digestion in the upper
part of the GIT and reaches the colon to be fermented by the colonic microflora
Pectic oligosaccharide- produced from the enzymatic hydrolysis of Atrus and
Apple pectins in membrane reaction.
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11. conclusion
• Prebiotics have great potential as agents to improve or maintain a balanced intestinal
microflora to enhance health and wellbeing
• The use of prebiotics improve the viability of probiotic bacteria (Lactobacillus and
Bifidobcteria) in finished food products
• There exists clear beneficial prebiotic-probiotic interactions in finished food product
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12. References
18. Knol J, Scholtens P, Kafka C et al. (2005). Colon microfl ora in infants fed formula with
galacto- and fructo-oligosaccharides: more like breast-fed infants. J Pediatr
Gastroenterology Nutr.;40:36-42.
Bach Knudsen, K. E. & Hessov, I. (1995) Recovery of inulin from Jerusalem artichoke
(Helianthus tuberosus L.) in the small intestine of man. Br. J. Nutr. (in press)
CFIA (2012); USDA (2012); IOM (2005); McGuffin et al. (2000)
Gibson, G.R. and M.B. Roberfroid, (1995). Dietary modulation of the human colonic
microbiota:Introducing the concept of prebiotics. J. Nutr., 125:1401-1412.
Gibson, G. R., Beatty, E. B., Wang, X. & Cummings, ]. H. (1995) Selective stimulation of
bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology (in press).
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13. Gibson GR, Probert HM, Van Loo JAE, Roberfroid MB. Dietary modulation of the human colonic
microbiota: Updating the concept of prebiotics. Nutr Res Rev. (2004);17:257–9.
Hamer H M et al. Am J Physiol Gastrointest Liver Physiol (2012);302:G1-G9
International Scientific Association for Probiotics and Prebiotics
Monsan and Paul, (1995); Orban et al., (1997); Patterson et al., (1997); Piva, (1998); Collins and
Gibson, (1999)
Roberfroid MB. Prebiotics in Nutrition. In: Gibson GR, Roberfroid MB, editors. Handbook of
Prebiotics. 1st ed. CRC Group; Boca Raton, FL, USA: 2008. pp. 1–11
Suarez FL et al. gas production in human ingesting a soybean flour derived from beans naturally
low in oligosaccharides. Am J Clin Nutr. (1999) Jan;69(1) 135-9
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References Contd.

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