Prebiotics

General information

The concept of prebiotics, as originally stated [ ], was manipulation of the composition of the gut flora by encouraging the growth of endogenous gut organisms, as an alternative to probiotics (qv), such as Bifidobacterium and Lactobacillus , microbial food supplements that introduce organisms into the gut, with the intention of improving intestinal microbial balance.

Prebiotics are non-digestible food ingredients that selectively stimulate the growth and/or activity of one or a limited number of bacterial species already resident in the colon.

Prebiotics include non-digestible oligosaccharides in general, and fructo-oligosaccharides in particular. They stimulate the growth of endogenous bifidobacteria and alter lipid metabolism, probably via fermentation products.

The term “prebiotics” was later defined as “selectively fermented ingredients that allow specific changes, both in the composition and/or activity in the gastrointestinal microflora [and] that confer benefits upon host well-being and health”, and Roberfroid claimed that “there are only two food ingredients that fulfill these criteria, i.e. inulin and trans-galacto-oligosaccharides” [ ]. Other substances that have been included in the group of prebiotics include the disaccharide lactulose (qv), fructo-oligosaccharides, and mannan oligosaccharides.

Gibson and Roberfroid proposed the term “synbiotics” to refer to the combination of prebiotics and probiotics [ ].

Foodstuffs that contains prebiotics include chicory root, Jerusalem artichoke, garlic, leeks, onions, asparagus, wheat bran and flour, and bananas.