Sources, Processing-Related Transformation, and Gut Axis Regulation of Conventional and Potential Prebiotics

Abstract

One strategy to achieve a balanced intestinal microbiota is to introduce prebiotics. Some substances present in the diet, such as soybean extracts, koji glycosylceramides, grape extracts, tea polyphenols, and seaweed extracts, can be considered as potential prebiotics, because they can selectively stimulate the proliferation of beneficial bacteria in the intestine. However, the discovery of novel prebiotics also involves advances in screening methods and the use of thermal and non-thermal processing techniques to modify and enhance the properties of beneficial organisms. The health benefits of prebiotics are also reflected by their participation in regulating the microbiota in different gut axes. In the present review, we introduced the field of prebiotics, focusing on potential prebiotic substances, the process of screening potential prebiotics, the transformation of prebiotics by food-processing technologies, and the roles of prebiotics on gut axis regulation, which, it is hoped, will promote the discovery and utilization of novel prebiotics.

Relationship between Dietary Polyphenols and Gut Microbiota: New Clues to Improve Cognitive Disorders, Mood Disorders and Circadian Rhythms

“…The ingestion of polyphenols may also benefit the host by inhibiting the growth of harmful bacteria through regulating the gut microbiota [ 83 ]. Available in vitro and in vivo results show that polyphenols can selectively inhibit pathogenic intestinal bacteria, promote the growth of beneficial bacteria and reduce the F/B ratio, thus optimizing the structure of the intestinal flora and having a positive impact on health [ 84 ]. Flavonol causes an increase in Lactobacillus and Bifidobacteria .…”

The Role of Seaweed Polysaccharides in Gastrointestinal Health: Protective Effect against Inflammatory Bowel Disease

“…Their quantity is more significant than that in most fruits and vegetables and varies from 33 to 50 g per 100 g of algae [98]. Several polysaccharides are currently used as prebiotics and in IBD treatment [99,100]. Data on the potential for fucoidan to be fermented by gut bacteria are conflicting.…”

Unravelling the gut-lung axis: insights into microbiome interactions and Traditional Indian Medicine's perspective on optimal health

“…The understanding of prebiotics has constantly been updated and shows that the effects are indirect and regular consumption of prebiotics can be used as a potential strategy for maintaining general health and preventing diseases (Cheng et al 2022 ). Metabolism of fermentable fibers produces SCFAs including butyrate, propionate, and acetate that regulate the intestinal barrier, produce anti-inflammatory signalling molecules, and improve the bioavailability of vitamins and minerals.…”

“…Several dietary substances have the potential to act as prebiotics and must confer the following properties: must be fermented and not absorbed in the upper part of the gastrointestinal tract; must selectively stimulate the growth of beneficial bacteria; must change the intestinal microbiota of the colon to make it healthier; must induce systemic effects beneficial to the health of the host (Cheng et al 2022 ). Food processing, pH, amount of salt, sugar, food additives, preservatives, temperature, moisture, packaging, and water content of the food are all factors that can affect prebiotic properties (Ugural and Akyol 2022 ).…”