180
it gives the absolute increase of the fecal bifidobacteria concentration per gram of
daily consumed prebiotics). According to this definition, proposed prebiotics must
fulfill the following criteria by in vitro and in vivo proven tests: (1) non-digestibility
(resistance to low pH gastric acid, enzymatic digestion, and intestinal absorption);
(2) fermentation by the intestinal microbiotica; and (3) selective stimulation of
growth and activity of intestinal bacteria (Anadón et al. 2016).
FAO/WHO defined prebiotics as non-viable food component extending health
benefits of the host through modulation of gut microbes. The prebiotics can serve as
support or a valid option of probiotics. Different prebiotics are responsible for modification of different bacteria at strain or species level. These non-digestible dietary
supplements impart health benefits by promoting number and activity of Lactobacilli
and Bifidobacteria like probiotics. When prebiotics pass through the gut, these cannot be broken down by the digestive enzymes that is why these reach the large
intestine in an intact form. In the gut, these serve as food for the probiotic bacteria
that live there. Prebiotics of proven efficacy therefore, are able to modulate the gut
microbiota by flourishing beneficial gut microbes and suppressing harmful (pathogenic) ones. Prebiotics maintain the optimal pH in the intestine which is essential
for the existence of the probiotics. They promote the immune system because they
enhance the probiotics growth. They suppress the reproduction of the pathogens so
that they are not able to multiply nor exhibit their harmful effects. They stimulate
the peristalsis and reduce the formation of gases. They also stimulate the growth and
reproduction of the useful microflora. These prebiotics serve as food for the probiotics. Any food substrate that enters the large intestine may be a potential prebiotic,
but selective fermentation is a necessary determinant. Prebiotics selectively affect
the microbiota and results in improved health of the host. Prebiotics, like other low
digestible carbohydrates, exert an osmotic effect in the GIT as long as they are not
fermented; and if they are fermented by the native flora (i.e., at the place where they
exhibit their prebiotic effect), they also increase intestinal gas production (Roberfold
and Slavin 2000; Schrezenmeir and De Vrese 2001).
Most of the prebiotics that are used as food supplements are plant products like
inulin, fructo-oligosaccharides, lactulose, dietary fiber and gums wherein Inulin and
trans-galactooligosaccharides (TOS) are the two more common prebiotics used.
These two occur naturally in foods like the garlic, onions, leeks, shallots, asparagus,
spinach, Jerusalem artichokes, chicory, peas, beans, lentils, oats and bananas
(Bandyopadhyay and Mandal 2014). Oligosaccharides are the best-known prebiotics. Other commonly used prebiotics are Fructo-oligosaccharides (FOS), Mannanoligosaccharides (MOS), Inulin, Lactulose, and Xylo-oligosaccharides (XOS).
Among these, xylooligosaccharides is commercially available.
10.3.1 Selection Criteria
In order to meet the definition of prebiotics, a dietary substance should have three
main physiological properties: (1) The first criterion infers that since prebiotics are
not digested (or just partially digested) in the upper segments of the GIT, they reach
S. Palai et al.
it gives the absolute increase of the fecal bifidobacteria concentration per gram of
daily consumed prebiotics). According to this definition, proposed prebiotics must
fulfill the following criteria by in vitro and in vivo proven tests: (1) non-digestibility
(resistance to low pH gastric acid, enzymatic digestion, and intestinal absorption);
(2) fermentation by the intestinal microbiotica; and (3) selective stimulation of
growth and activity of intestinal bacteria (Anadón et al. 2016).
FAO/WHO defined prebiotics as non-viable food component extending health
benefits of the host through modulation of gut microbes. The prebiotics can serve as
support or a valid option of probiotics. Different prebiotics are responsible for modification of different bacteria at strain or species level. These non-digestible dietary
supplements impart health benefits by promoting number and activity of Lactobacilli
and Bifidobacteria like probiotics. When prebiotics pass through the gut, these cannot be broken down by the digestive enzymes that is why these reach the large
intestine in an intact form. In the gut, these serve as food for the probiotic bacteria
that live there. Prebiotics of proven efficacy therefore, are able to modulate the gut
microbiota by flourishing beneficial gut microbes and suppressing harmful (pathogenic) ones. Prebiotics maintain the optimal pH in the intestine which is essential
for the existence of the probiotics. They promote the immune system because they
enhance the probiotics growth. They suppress the reproduction of the pathogens so
that they are not able to multiply nor exhibit their harmful effects. They stimulate
the peristalsis and reduce the formation of gases. They also stimulate the growth and
reproduction of the useful microflora. These prebiotics serve as food for the probiotics. Any food substrate that enters the large intestine may be a potential prebiotic,
but selective fermentation is a necessary determinant. Prebiotics selectively affect
the microbiota and results in improved health of the host. Prebiotics, like other low
digestible carbohydrates, exert an osmotic effect in the GIT as long as they are not
fermented; and if they are fermented by the native flora (i.e., at the place where they
exhibit their prebiotic effect), they also increase intestinal gas production (Roberfold
and Slavin 2000; Schrezenmeir and De Vrese 2001).
Most of the prebiotics that are used as food supplements are plant products like
inulin, fructo-oligosaccharides, lactulose, dietary fiber and gums wherein Inulin and
trans-galactooligosaccharides (TOS) are the two more common prebiotics used.
These two occur naturally in foods like the garlic, onions, leeks, shallots, asparagus,
spinach, Jerusalem artichokes, chicory, peas, beans, lentils, oats and bananas
(Bandyopadhyay and Mandal 2014). Oligosaccharides are the best-known prebiotics. Other commonly used prebiotics are Fructo-oligosaccharides (FOS), Mannanoligosaccharides (MOS), Inulin, Lactulose, and Xylo-oligosaccharides (XOS).
Among these, xylooligosaccharides is commercially available.
10.3.1 Selection Criteria
In order to meet the definition of prebiotics, a dietary substance should have three
main physiological properties: (1) The first criterion infers that since prebiotics are
not digested (or just partially digested) in the upper segments of the GIT, they reach
S. Palai et al.