Prebiotics: Present and future in food science and technology

Wang, Yanbo

doi:10.1016/j.foodres.2008.09.001

Cited by 271 publications

(177 citation statements)

References 70 publications

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“…Prebiotics are defined as selectively fermentable ingredients that allow specific changes in the composition and / or activity of beneficial intestinal microflora, resulting in benefits to the welfare and health of the host (ROBERFROID, 2007;WANG, 2009). These components act more frequently in the colon, although they may have some impact on the microorganisms of the small intestine (GIBSON; ROBERFROID, 1995;HAULY;MOSCATTO, 2002;ROBERFROID, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

et al. 2014

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The aim of this study was to verify the effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Four formulations were made: 1) a control (C); 2) a sample with added Lactobacillus paracasei (P); 3) a sample with added L. paracasei and inulin (PI); and 4) a sample with added L. paracasei and oligofructose (PO). The probiotic population, pH, and acidity of the products were evaluated once a week for 21 days while refrigerated (5±1°C). Possible contaminating microorganisms (coliforms, E. coli, and Salmonella spp.) were investigated after three days of storage. Sensorial acceptance and purchase intention were evaluated seven days after manufacture. Dairy beverages presented with L. paracasei populations above 8.50 log CFU/mL during the whole storage period. Significantly (p<0.05) lower pH values were observed in P and PI, and higher acidity values were found in all formulations throughout storage. The dairy beverages were considered to be a promising matrix for the probiotic microorganism L. paracasei. The prebiotic additions (inulin and oligofructose) did not interfere with the overall acceptance and intention to purchase the beverages. Key words: Whey, Lactobacillus paracasei, prebiotics, probiotics, shelf life ResumoO objetivo deste estudo foi verificar o efeito da inulina e da oligofrutose nas características físico-químicas, microbiológicas e sensoriais de bebidas lácteas simbióticas. Foram desenvolvidas quatro formulações de bebidas: controle (C), com adição de Lactobacillus paracasei (P), com adição de L. paracasei e inulina (PI) e com adição de L. paracasei e oligofrutose (PO). As populações do micro-organismo probiótico, o pH e a acidez dos produtos foram avaliados semanalmente, durante armazenamento refrigerado (5±1°C) por 21 dias. A pesquisa de possíveis micro-organismos contaminantes (coliformes, E. coli e Salmonella spp.) foi realizada após três dias de refrigeração. A aceitabilidade sensorial e a intenção de compra foram avaliadas sete dias após a produção. As populações observadas para o micro-organismo probiótico L. paracasei foram superiores a 8,50 log UFC/mL durante toda a vida de prateleira dos produtos. Houve redução significativa nos valores de pH para P e PI e aumento significativo na acidez para todas as formulações (p<0,05) ao longo do armazenamento. As bebidas lácteas apresentaram-se como uma matriz promissora para veiculação de L. paracasei. A adição dos ingredientes prebióticos (inulina e oligofrutose) às bebidas lácteas não interferiram na viabilidade de L. paracasei e na aceitabilidade global e na intenção de compras das bebidas.

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Section: Introductionmentioning

confidence: 99%

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

et al. 2014

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“…It is not the prebiotic by itself but rather the changes induced in microflora composition that is responsible for its effects (Wang, 2009). Indeed, the most important bacterial genera targeted for selective stimulation are the indigenous bifidobacteria and lactobacilli (Teitelbaum and Walker, 2002;Wang, 2009).…”

Section: Introductionmentioning

confidence: 99%

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Murphy

Bello

O’Doherty

et al. 2013

Animal

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This study was designed to evaluate the effects of algal and yeast b-glucans on the porcine gastrointestinal microbiota, specifically the community of Lactobacillus, Bifidobacterium and coliforms. A total of 48 pigs were fed four diets over a 28-day period to determine the effect that each had on these communities. The control diet consisted of wheat and soya bean meal. The remaining three diets contained wheat and soya bean meal supplemented with b-glucan at 250 g/tonne from Laminaria digitata, Laminaria hyperborea or Saccharomyces cerevisiae. Faecal samples were collected from animals before feeding each diet and after the feeding period. The animals were slaughtered the following day and samples were collected from the stomach, ileum, caecum, proximal colon and distal colon. Alterations in Lactobacillus in the gastrointestinal tract (GIT) were analysed using denaturing gradient gel electrophoresis (DGGE) profiles generated by group-specific 16S rRNA gene PCR amplicons. Plate count analysis was also performed to quantify total coliforms. DGGE profiles indicated that all b-glucan diets provoked the emergence of a richer community of Lactobacillus. The richest community of lactobacilli emerged after feeding L. digitata (LD b-glucan). Plate count analysis revealed that the L. hyperborea (LH b-glucan) diet had a statistically significant effect on the coliform counts in the proximal colon in comparison with the control diet. b-glucan from L. digitata and S. cerevisiae also generally reduced coliforms but to a lesser extent. Nevertheless, the b-glucan diets did not significantly reduce levels of Lactobacillus or Bifidobacterium. DGGE analysis of GIT samples indicated that the three b-glucan diets generally promoted the establishment of a more varied range of Lactobacillus species in the caecum, proximal and distal colon. The LH b-glucan had the most profound reducing effect on coliform counts when compared with the control diet and diets supplemented with L. digitata and S. cerevisiae b-glucans.Keywords: b-glucans, pigs, algae, yeast, denaturing gradient gel electrophoresis ImplicationsAdministration of antibiotics to animals has come under intense scrutiny because of their contribution to the dissemination of antibiotic-resistant bacteria into the food chain. Algal and yeast b-glucans are biologically active resources from nature. With respect to animal production, an important goal is to determine the optimal microbiota for the animal and then be able to manipulate the microbiota through the diet, supplements, etc. to obtain the desired microbiota. b-glucans derived from macroalgae and yeast aid in gut health during periods of intestinal imbalance, leading to the alteration in the microbial community composition and hence offering an easily accessible alternative to antibiotics. This paper focuses on the use of a molecular and a cultivation-based method to monitor fluctuations in the gastrointestinal microbiota caused by algal and yeast b-glucan supplementation of the pig diet. Molecular analysis of the Lactobaci...

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“…Functional meat products are generally produced by reformulation of meat by incorporating health promoting ingredients such as fibres (Hur et al 2009), proteins (Fernandez-Gines et al 2005), prebiotics (Wang 2009), probiotics (Vuyst et al 2008), polyunsaturated fatty acids (Clough 2008), antioxidants (Eim et al 2008) etc. The diet prevailing in many industrialized countries is characterized by an excess of energy dense food rich in fat, but with a deficiency of complex carbohydrates which constitute major portion of dietary fiber.…”

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confidence: 99%

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

et al. 2011

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The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p>0.05), but fibers and ash contents was increased (p<0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p>0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p>0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

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Prebiotics: Present and future in food science and technology

Cited by 271 publications

References 70 publications

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

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