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the colon and are selectively fermented by potentially beneficial endogenous bacteria (a requirement of the second criterion). This fermentation may then lead to the
following: increased or modification in the relative production of different shortchain fatty acids (SCFAs), a larger stool mass, a moderate decrease in colonic pH, a
reduction of nitrous end products and faecal enzymes, a better immunological system. These effects are all beneficial for the host cell (the requirement of the third
criterion). (2) Selectively stimulating the growth and/or activity of the intestinal
bacteria is potentially associated with health protection and wellbeing and is considered another criterion. (3) The last criterion of the classification assumes that a
prebiotic should be unaffected by the food processing conditions and remains
unchanged, non-degraded, or chemically unaltered and available for bacterial
metabolism in the intestine (Gibson et al. 2004; Wang 2009). Potential prebiotic
candidates are those that do not meet all of the specifications of definitions to date
such as: selective stimulation of bacterial growth may be limited; or research is
not yet complete (Hooda et al. 2012). Currently, fructooligosaccharides,
galactooligosaccharides, lactulose, and non-digestible carbohydrates are the prebiotics that fulfill these three criteria (Yoo and Kim 2016).
10.3.2 Mechanism of Action
The gut microbes of the GIT are itself an ecosystem. The beneficial microbes are
Bifidobacterium and Lactobacillus etc. and the harmful ones are Salmonella species, Clostridium perfringens, Helicobacter pylori, etc. Prebiotics are the nondigestible or low-digestible dietary substances that help the host by favoring the
beneficial bacteria growth than harmful bacteria growth selectively in the colon.
Prebiotics enhance the following: (1) formation of short chain fatty acids (SCFA)
and lactic acid as a fermentation product; (2) growth of the probiotic bacteria
with an increase in the level of minerals like calcium, magnesium etc. in the
colon; and (3) the host immunity (IgA production, cytokine modulation, etc.)
(Nagpal et al. 2012). Thus, prebiotics can be used to aid in the probiotic’s mechanism of action. So far, the most popular probiotic targets for prebiotic use are
lactobacilli and bifidobacteria. This is based largely upon their success in the
probiotic area. And the current foodstuffs that can be fortified with prebiotics are
the following: dairy products, beverages and health drinks, spreads, infant formulae and weaning foods, cereals, bakery products, confectionery, chocolates,
chewing gum, savoury products, soups, sauces and dressings, meat products,
dried instant foods, canned foods, food supplements, animal feeds and petfoods
(Gibson and Roberfroid 1995).
10 Prebiotics, Probiotics, Synbiotics and Its Importance in the Management of Diseases
the colon and are selectively fermented by potentially beneficial endogenous bacteria (a requirement of the second criterion). This fermentation may then lead to the
following: increased or modification in the relative production of different shortchain fatty acids (SCFAs), a larger stool mass, a moderate decrease in colonic pH, a
reduction of nitrous end products and faecal enzymes, a better immunological system. These effects are all beneficial for the host cell (the requirement of the third
criterion). (2) Selectively stimulating the growth and/or activity of the intestinal
bacteria is potentially associated with health protection and wellbeing and is considered another criterion. (3) The last criterion of the classification assumes that a
prebiotic should be unaffected by the food processing conditions and remains
unchanged, non-degraded, or chemically unaltered and available for bacterial
metabolism in the intestine (Gibson et al. 2004; Wang 2009). Potential prebiotic
candidates are those that do not meet all of the specifications of definitions to date
such as: selective stimulation of bacterial growth may be limited; or research is
not yet complete (Hooda et al. 2012). Currently, fructooligosaccharides,
galactooligosaccharides, lactulose, and non-digestible carbohydrates are the prebiotics that fulfill these three criteria (Yoo and Kim 2016).
10.3.2 Mechanism of Action
The gut microbes of the GIT are itself an ecosystem. The beneficial microbes are
Bifidobacterium and Lactobacillus etc. and the harmful ones are Salmonella species, Clostridium perfringens, Helicobacter pylori, etc. Prebiotics are the nondigestible or low-digestible dietary substances that help the host by favoring the
beneficial bacteria growth than harmful bacteria growth selectively in the colon.
Prebiotics enhance the following: (1) formation of short chain fatty acids (SCFA)
and lactic acid as a fermentation product; (2) growth of the probiotic bacteria
with an increase in the level of minerals like calcium, magnesium etc. in the
colon; and (3) the host immunity (IgA production, cytokine modulation, etc.)
(Nagpal et al. 2012). Thus, prebiotics can be used to aid in the probiotic’s mechanism of action. So far, the most popular probiotic targets for prebiotic use are
lactobacilli and bifidobacteria. This is based largely upon their success in the
probiotic area. And the current foodstuffs that can be fortified with prebiotics are
the following: dairy products, beverages and health drinks, spreads, infant formulae and weaning foods, cereals, bakery products, confectionery, chocolates,
chewing gum, savoury products, soups, sauces and dressings, meat products,
dried instant foods, canned foods, food supplements, animal feeds and petfoods
(Gibson and Roberfroid 1995).
10 Prebiotics, Probiotics, Synbiotics and Its Importance in the Management of Diseases