Probiotics and Prebiotics: Unfolding Prospects for Better Human Health

Prebiotics, gut microbiota and metabolic risks: Unveiling the relationship

“…Significantly higher (HDL) and decreased (LDL) concentrations, resulting in significantly greater HDL/LDL ratio as compared to the control (Kim & Shin, 1998) FOS Rats (10-15%) Significant reduction in total body fat deposition and triacylglycerol by 25% in rats (Ogueke et al, 2010) FOS Healthy dogs 1% of diet for 6 weeks Increase uncoupling protein 2 and carnitine palmitoyltransferase 1 expression in adipose enhance substrate oxidation in the adipocyte (Respondek et al, 2008) Long chain fructan 'Raftiline'…”

“…Considering the results, they documented improvement in lipid metabolism due to alteration in the synthesis or absorption of cholesterol, resulting from changed caecal fermentation or increased excretion of cholesterol and bile acids. Some researchers have also delineated that consumption of fructooligosaccharides (10-15%) supplemented feed induced significant reduction in total body fat deposition and triacylglycerol by 25% in rats (Ogueke et al, 2010). The decrease is due to reduction in circulating VLDL particles.…”

“…Owing to large scale antibiotics consumption and development of resistant bacterial strains, various research outcomes indicated that dietary non-digestible oligosaccharides have potential to modulate intestinal infections by altering the composition of gut microbiota (Ogueke et al, 2010). Moreover, some studies have also revealed that oligosaccharides facilitate the growth of bifidobacteria and lactobacilli.…”

“…They induce specific changes in the composition of gut microbiota, increase the number of bifidobacteria and lactobacilli. Alongside, prebiotics decrease the toxin-producing bacteria like bacteroides, proteolytic clostridia and Escherichia coli (Ogueke, Owuamanam, Ihediohanma, & Iwouno, 2010). According to the criteria, many non-digestible food oligosaccharides exhibit prebiotic activities.…”

Inulin in food products: prebiotic and functional ingredient

“…The health benefits attributed to FOS include: a) increases in the absorption of Ca, Mg, P and Fe; b) a reduction in lipids and/or cholesterol; c) the prevention of osteoporosis; and, d) a reduction in the risk of obesity (Biedrzycka, 2004;Tildiz, 2011;Ogueke et al, 2010).…”