Prebiotics of Plant and Microbial Origin

Abstract

The food industry is constantly shifting focus based on what is most important to the consumer. Products are marketed currently that are believed to provide health benefi ts to the consumer such as benefi cial effects on health or as disease preventatives. Much of the focus is on oligosaccharides as health-promoting substrates. Many oligosaccharides are resistant to digestion and absorption by mammalian enzymes and, therefore, reach the large bowel where they may be fermented by the resident bacteria. Beyond their potential as substrates for fermentation, oligosaccharides are popular food additives due in large part to their low caloric value and their ability to enhance mineral absorption. Health benefi ts include alleviation of constipation, reduced risk of infection and diarrhea, and improved immune response. Many oligosaccharides modulate microbiota of the large bowel by increasing bifi dobacteria and lactobacilli populations and decreasing clostridia populations. This review will describe the manufacturing processes for select non-digestible oligosaccharides and other food ingredients currently classifi ed as prebiotics and those with prebiotic potential.

Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides

“…Generally, to evaluate prebiotic potential of polysaccharide, the resistance to simulated acidic and enzymatic digestion is studied (Boler & Fahey, 2012). In this study, effects of drying methods have on acidic and enzymatic (α-amylase) digestion of APPs were evaluated.…”