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Prebiotics
Prebiotics are compounds in food that induce the growth or activity of beneficial microorganisms such as bacteria and fungi. 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 nondigestible fiber compounds that pass undigested through the upper part of the gastrointestinal tract and stimulate the growth or activity of advantageous bacteria in the colon by acting as substrates for them. They were first identified and named by Marcel Roberfroid in 1995. Depending on the jurisdiction, they may have regulatory scrutiny as food additives for the health claims made for marketing purposes. Common prebiotics used in food manufacturing include beta-glucan from oats and inulin from chicory root. Definition The definition of prebiotics and the food ingredients that can fall under this classification, has evolved since its first definition in 1995. In its earliest defi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gut Flora
Gut microbiota, gut microbiome, or gut flora, are the microorganisms, including bacteria, archaea, fungi, and viruses that live in the digestive tracts of animals. The gastrointestinal metagenome is the aggregate of all the genomes of the gut microbiota. The gut is the main location of the human microbiome. The gut microbiota has broad impacts, including effects on colonization, resistance to pathogens, maintaining the intestinal epithelium, metabolizing dietary and pharmaceutical compounds, controlling immune function, and even behavior through the gut–brain axis. The microbial composition of the gut microbiota varies across regions of the digestive tract. The colon contains the highest microbial density recorded in any habitat on Earth, representing between 300 and 1000 different species. Bacteria are the largest and to date, best studied component and 99% of gut bacteria come from about 30 or 40 species. Up to 60% of the dry mass of feces is bacteria. Over 99% of the bac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galactooligosaccharide
Galactooligosaccharides (GOS), also known as oligogalactosyllactose, oligogalactose, oligolactose or transgalactooligosaccharides (TOS), belong to the group of prebiotics. Prebiotics are defined as non-digestible food ingredients that beneficially affect the host by stimulating the growth and/or activity of beneficial bacteria in the colon. GOS occurs in commercially available products such as food for both infants and adults. Chemistry The composition of the galactooligosaccharide fraction varies in chain length and type of linkage between the monomer units. Galactooligosaccharides are produced through the enzymatic conversion of lactose, a component of bovine milk. A range of factors come into play when determining the yield, style, and type of GOS produced. These factors include: * enzyme source * enzyme dosage * feeding stock (lactose) concentration * origins of the lactose * process involved (e.g. free or immobilized enzyme) * reaction conditions impacting the processing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Probiotic
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called ''Lactobacillus bulgaricus''. The discovery was made in 1905 by Bulgarian physician and microbiologist Stamen Grigorov. The modern-day theory is generally attributed to Russian Nobel laureate Élie Metchnikoff, who postulated around 1907 that yoghurt-consuming Bulgarian peasants lived longer. A growing probiotics market has led to the need for stricter requirements for scientific substantiation of putative benefits conferred by microorganism ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Probiotic
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called ''Lactobacillus bulgaricus''. The discovery was made in 1905 by Bulgarian physician and microbiologist Stamen Grigorov. The modern-day theory is generally attributed to Russian Nobel laureate Élie Metchnikoff, who postulated around 1907 that yoghurt-consuming Bulgarian peasants lived longer. A growing probiotics market has led to the need for stricter requirements for scientific substantiation of putative benefits conferred by microorganism ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Scientific Association For Probiotics And Prebiotics
The International Scientific Association for Probiotics and Prebiotics (ISAPP) is a non-profit organization dedicated to promoting the science behind probiotics and prebiotics. ISAPP participates in science-based written and oral communications and responds to emerging scientific issues regarding probiotics and prebiotics. The primary means through which ISAPP accomplishes its goals are annual meetings and follow up publications from that meeting. In addition, ISAPP collaborates with a number of related organizations (such as the American Gastroenterological Association, World Gastroenterology Organisation, National Academies of Sciences, International Life Sciences Institute of Europe and ILSI-North America, Harvard Division of Nutrition, Food Chemicals Codex and the New York Academy of Sciences) on common goals, such as sponsorship of meetings, preparation of probiotic and prebiotic usage guidelines, or preparation of position papers. The business of ISAPP is conducted by a Bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fructooligosaccharide
Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups. It occurs naturally, and its commercial use emerged in the 1980s in response to consumer demand for healthier and calorie-reduced foods. Chemistry Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes. FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by β(2→1) bonds with a terminal α(1→2) linked D-glucose. The degree of polymerization of inulin ranges from 10 to 60. Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu–Frun (abbrev. GFn) and Frum (Fm), with n and m ranging from 1 to 7. This process also occurs to some extent i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xylooligosaccharide
Xylooligosaccharides (XOS) are polymers of the sugar xylose. They are produced from the xylan fraction in plant fiber. Their C5 (where C is a quantity of carbon atoms in each monomer) structure is fundamentally different from other prebiotics, which are based upon C6 sugars. Xylooligosaccharides have been commercially available since the 1980s, originally produced by Suntory in Japan. They have more recently become more widely available commercially, as technologies have advanced and production costs have fallen. Some enzymes from yeast can exclusively convert xylan into only xylooligosaccharides-DP-3 to 7. Xylooligosaccharides act as a prebiotic, selectively feeding beneficial bacteria such as bifidobacteria and lactobacilli within the digestive tract. A large number of clinical trials have been conducted with XOS, demonstrating a variety of health benefits, including improvements in blood sugars and lipids, digestive health benefits, laxation, and beneficial changes to immune ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have traditionally been divided according to whether they provide s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system, and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist during harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inulin
Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. In the United States in 2018, the Food and Drug Administration approved inulin as a dietary fiber ingredient used to improve the nutritional value of manufactured food products. Using inulin to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate. Origin and history Inulin is a natural storage carbohydrate present in more than 36,000 species of plants, including agave, wheat, onion, bananas, garlic, asparagus, Jerusalem artichoke, and chicory. For these plants, inulin is used as an energy reserve and for r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bifidobacteria
''Bifidobacterium'' is a genus of gram-positive, nonmotile, often branched anaerobic bacteria. They are ubiquitous inhabitants of the gastrointestinal tract though strains have been isolated from the vagina and mouth ('' B. dentium'') of mammals, including humans. Bifidobacteria are one of the major genera of bacteria that make up the gastrointestinal tract microbiota in mammals. Some bifidobacteria are used as probiotics. Before the 1960s, ''Bifidobacterium'' species were collectively referred to as ''Lactobacillus bifidus''. History In 1899, Henri Tissier, a French pediatrician at the Pasteur Institute in Paris, isolated a bacterium characterised by a Y-shaped morphology ("bifid") in the intestinal microbiota of breast-fed infants and named it "bifidus". In 1907, Élie Metchnikoff, deputy director at the Pasteur Institute, propounded the theory that lactic acid bacteria are beneficial to human health. Metchnikoff observed that the longevity of Bulgarians was the result ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Faecalibacterium
''Faecalibacterium'' is a genus of bacteria. Its sole known species, ''Faecalibacterium prausnitzii'' is gram-positive, mesophilic, rod-shaped, anaerobic and is one of the most abundant and important commensal bacteria of the human gut microbiota. It is non-spore forming and non-motile. These bacteria produce butyrate and other short-chain fatty acids through the fermentation of dietary fiber. History Formerly considered to be a member of ''Fusobacterium'', the bacterium is named in honor of German bacteriologist Otto Prausnitz. In 2002, it was proposed to be reclassified as its own genus, ''Faecalibacterium'', containing the species ''Faecalibacterium prausnitzii'', as phylogenetic analysis from isolates showed it to be only distantly related to ''Fusobacterium'', and a closer member of Clostridium cluster IV. Genetics ''Faecalibacterium prausnitzii'' has a genome 2,868,932 bp long and has a GC-content of 56.9%. The bacterium has been found to have 2,707 coding sequences, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
