Probiotics, prebiotics, and synbiotics—approaching a definition

Schrezenmeir, Jürgen; Vrese, Michael de

doi:10.1093/ajcn/73.2.361s

Cited by 1,180 publications

(733 citation statements)

References 32 publications

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“…As these genera were commonly used as pro biotics, this approach provided a commonal ity between probiotics and prebiotics. Thus, the prebiotic definition and the concept itself became imprinted in food, nutrition and microbiology fields 17 . In 2004, the definition of pre biotics was altered to "selectively fer mented ingredients that allow specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well being and health" (REF.…”

Section: Evolution Of the Term Prebioticmentioning

confidence: 99%

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Gibson

Hutkins

Sanders³

et al. 2017

Nat Rev Gastroenterol Hepatol

3,959

2,428

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In December 2016, a panel of experts in microbiology, nutrition and clinical research was convened by the International Scientific Association for Probiotics and Prebiotics to review the definition and scope of prebiotics. Consistent with the original embodiment of prebiotics, but aware of the latest scientific and clinical developments, the panel updated the definition of a prebiotic: a substrate that is selectively utilized by host microorganisms conferring a health benefit. This definition expands the concept of prebiotics to possibly include non-carbohydrate substances, applications to body sites other than the gastrointestinal tract, and diverse categories other than food. The requirement for selective microbiota-mediated mechanisms was retained. Beneficial health effects must be documented for a substance to be considered a prebiotic. The consensus definition applies also to prebiotics for use by animals, in which microbiota-focused strategies to maintain health and prevent disease is as relevant as for humans. Ultimately, the goal of this Consensus Statement is to engender appropriate use of the term 'prebiotic' by relevant stakeholders so that consistency and clarity can be achieved in research reports, product marketing and regulatory oversight of the category. To this end, we have reviewed several aspects of prebiotic science including its development, health benefits and legislation

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Section: Evolution Of the Term Prebioticmentioning

confidence: 99%

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Gibson

Hutkins

Sanders³

et al. 2017

Nat Rev Gastroenterol Hepatol

3,959

2,428

View full text Add to dashboard Cite

show abstract

“…One of the approaches to increase the number of probiotic bacteria in the intestinal microbiota is including prebiotics in food systems, which are non-digestible dietary fiber components, mainly carbohydrates [12]- [14].…”

Section: Introductionmentioning

confidence: 99%

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Özcan¹,

Kurtuldu²

2014

IJCEA

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Abstract-In this study, the effects of using dietary fiber barley and oat β-glucan as a prebiotic on the viability of Bifidobacterium bifidum in probiotic yoghurt and properties of yogurt during storage were investigated. The survival of B. bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan. The addition of β-glucan to yogurt significantly affected physicochemical properties including pH, titratable acidity (LA %), whey seperation, color (L*, a*, b*) and sensorial properties of yogurts. In conclusion, β-glucan can be used on the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics.

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“…SCHREZENMEIR e DE VRESE 13 propuseram que o termo probiótico deveria ser usado para designar preparações ou produtos que contêm microrganismos viáveis definidos e em quantidade adequada, que alteram a microbiota própria das mucosas por implantação ou colonização de um sistema do hospedeiro, e que produzem efeitos benéficos em sua saúde. Vários microrganismos são usados como probióticos, entre eles bactérias ácido-lácticas, bactérias não ácido-lácticas e leveduras.…”

Section: Introductionunclassified

Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

Müller¹,

Protti²,

Machado³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoOs fermentadores tipo air lift oferecem vantagens tais como: eficiente homogeneização dos componentes, baixo cisalhamento e economia de energia, pois o meio é agitado pelo processo de aeração, sem necessidade de agitação mecânica. O objetivo deste trabalho foi analisar a cinética de crescimento de Saccharomyces boulardii neste fermentador, com aeração de 1 e 1,5 vvm (volume de ar por volume de meio, por minuto), comparada com o crescimento em frascos agitados em shaker, visando a futura aplicação deste fermentador, em escala industrial. Os resultados indicaram que houve uma diminuição do pH com o consumo da glicose do meio, a qual foi totalmente consumida até o final da fase exponencial, de 5 e 6 horas para o shaker e o air lift, respectivamente. Após este período houve uma alteração na velocidade de crescimento de S. boulardii, em ambos os equipamentos, indicando uma possível mudança na fonte de carbono utilizada, uma vez que toda a glicose foi consumida após estes períodos. Os valores de velocidades específicas de crescimento foram semelhantes para o shaker e air-lift com 1,0 vvm, porém inferiores ao air-lift com 1,5 vvm, indicando que neste último reator há possibilidades de se conseguir uma velocidade de produção celular maior, dependendo apenas da eficiência de oxigenação oferecida. Palavras-chave: S. boulardii; fermentação; air lift; shaker. AbstractThis work aimed to analyze the kinetics of S. boulardii growth in an air lift fermentor under two aeration conditions: 1 and 1.5 air vvm (air volume per volume of culture medium per minute), in comparison with growth in shaken flasks, with a view to the future application of this fermenter on an industrial scale. Air lift fermentors offer advantages such as efficient homogenization of the components, low shear stress, and energy savings because the medium is stirred by aeration and does not require mechanical stirring. The pH of the medium decreased with the glucose uptake during the exponential phase, probably due to the formation of secondary metabolites. The entire process showed a similar specific growth rate during the exponential phase (up to 5 hours in the case of the shaker and 6 hours in that of the air-lift fermentor), indicating a possible change in the carbon source, since all the glucose was depleted after the aforementioned periods. After 6 hours, the growth rates in the shaker and the fermentor were similar under 1.0 vvm, but lower than in the fermentor under 1.5 vvm, suggesting that the fermentor may reach a higher cell production rate depending only on the oxygenation efficiency.

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Probiotics, prebiotics, and synbiotics—approaching a definition

Cited by 1,180 publications

References 32 publications

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

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