Novel insights into prebiotic properties on human health: A review

Neri-Numa, Iramaia Angélica; Pastore, Gláucia Maria

doi:10.1016/j.foodres.2019.108973

Cited by 65 publications

(37 citation statements)

References 92 publications

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“…The majority of prebiotics have carbohydrates as a major component, but there are also other classes such as polyphenols, minerals, and polyunsaturated fatty acids that exert the same prebiotic properties [ 36 ]. Prebiotics rich in carbohydrates can be found naturally in fruits, vegetables, and foods rich in fructooligosaccharides, xylooligosaccharides, galactooligosaccharides and raffinose oligosaccharides [ 37 ].…”

Section: Prebiotics and Polyphenol Classificationmentioning

confidence: 99%

Polyphenols—Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics

2021

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The present review summarizes the studies carried out on this topic in the last five years. According to the new definitions, among all the compounds included in the group of prebiotics, polyphenols are probably the most important secondary metabolites produced by the plant kingdom. Many of these types of polyphenols have low bioavailability, therefore reaching the colon in unaltered form. Once in the colon, these compounds interact with the intestinal microbes bidirectionally by modulating them and, consequently, releasing metabolites. Despite much research on various metabolites, little is known about the chemistry of the metabolic routes used by different bacteria species. In this context, this review aims to investigate the prebiotic effect of polyphenols in preclinical and clinical studies, highlighting that the consumption of polyphenols leads to an increase in beneficial bacteria, as well as an increase in the production of valuable metabolites. In conclusion, there is much evidence in preclinical studies supporting the prebiotic effect of polyphenols, but further clinical studies are needed to investigate this effect in humans.

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Section: Prebiotics and Polyphenol Classificationmentioning

confidence: 99%

Polyphenols—Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics

2021

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“…Critical observations show that prebiotics immune boosting effects are associated with probiotics stimulation and their metabolites produced such as short‐chain and branched chain fatty acids (BCFAs); and may also be derived from other uncommon microbial taxa such as faecalibacteria, eubacteria or roseburia (Guimarães et al . 2020; Neri‐Numa and Pastore 2020).…”

Section: The Biological Functions Of Scfasmentioning

confidence: 99%

“…The main fermented products of prebiotics, that is, the SCFAs show that the type of substrate affects their production quantities. In fact, depending on the type of substrate, about 15% of the SCFAs produced are butyrate, while propionate and acetate production hit 25 and 60%, respectively (Neri‐Numa and Pastore 2020). These organic acids provide immense nutrients and energy to the colonocytes, where they are particularly oxidized for overall colon benefits, migrate from the portal vein to the liver, modulate the transcription of several genes associated with mucin and hormone secretion, and involve in cell differentiation as well as lipogenetic and gluconeogenetic pathways (Ashaolu et al .…”

Section: The Biological Functions Of Scfasmentioning

confidence: 99%

Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review

Ashaolu

Ashaolu²,

Albanie

2020

J. Appl. Microbiol.

115

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Summary Prebiotics are known for their health benefits to man, including reducing cardiovascular disease and improving gut health. This review takes a critical assessment of the impact of dietary fibres and prebiotics on the gastrointestinal microbiota in vitro. The roles of colonic organisms, slow fermentation of prebiotics, production of high butyric and propionic acids and positive modulation of the host health were taken into cognizance. Also, the short‐chain fatty acids (SCFAs) molecular signalling mechanisms associated with their prebiotic substrate structural conformations and the phenotypic responses related to the gut microbes composition were discussed. Furthermore, common dietary fibres such as resistant starch, pectin, hemicelluloses, β‐glucan and fructan in context of their prebiotic potentials for human health were also explained. Finally, the in vitro human colonic fermentation depends on prebiotic type and its physicochemical characteristics, which will then affect the rate of fermentation, selectivity of micro‐organisms to multiply, and SCFAs concentrations and compositions.

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“…Increased understanding of the gut microbiota has triggered research toward improving human health through stimulation of beneficial gut bacteria. In this aspect, prebiotic substrates have gained a lot of attention [ 12 , 13 ]. While the definition of a prebiotic has evolved over the past decades, a consensus was recently reached defining prebiotics as substrates that are selectively utilized by host microorganisms conferring a health benefit [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

A Pectin-Rich, Baobab Fruit Pulp Powder Exerts Prebiotic Potential on the Human Gut Microbiome In Vitro

Foltz¹,

Zahradnik²,

Abbeele³

et al. 2021

Microorganisms

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Increasing insight into the impact of the gut microbiota on human health has sustained the development of novel prebiotic ingredients. This exploratory study evaluated the prebiotic potential of baobab fruit pulp powder, which consists of pectic polysaccharides with unique composition as compared to other dietary sources, given that it is rich in low methoxylated homogalacturonan (HG). After applying dialysis procedures to remove simple sugars from the product (simulating their absorption along the upper gastrointestinal tract), 48 h fecal batch incubations were performed. Baobab fruit pulp powder boosted colonic acidification across three simulated human adult donors due to the significant stimulation of health-related metabolites acetate (+18.4 mM at 48 h), propionate (+5.5 mM at 48 h), and to a lesser extent butyrate (0.9 mM at 48 h). Further, there was a trend of increased lactate levels (+2.7 mM at 6h) and reduced branched chain fatty acid (bCFA) levels (−0.4 mM at 48 h). While Bacteroidetes levels increased for all donors, donor-dependent increases in Bifidobacteria, Lactobacilli, and Firmicutes were observed, stressing the potential interindividual differences in microbial composition modulation upon Baobab fruit pulp powder treatment. Overall, Baobab fruit pulp powder fermentation displayed features of selective utilization by host microorganisms and, thus, has promising prebiotic potential (also in comparison with the ‘gold standard’ prebiotic inulin). Further research will be required to better characterize this prebiotic potential, accounting for the interindividual differences, while aiming to unravel the potential resulting health benefits.

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Novel insights into prebiotic properties on human health: A review

Cited by 65 publications

References 92 publications

Polyphenols—Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics

Polyphenols—Gut Microbiota Interrelationship: A Transition to a New Generation of Prebiotics

Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review

A Pectin-Rich, Baobab Fruit Pulp Powder Exerts Prebiotic Potential on the Human Gut Microbiome In Vitro

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