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The current trends and future perspectives of prebiotics research: a review

View Article: PubMed Central

ABSTRACT

Prebiotics are non-digestible food ingredients that stimulate the growth of bifidogenic and lactic acid bacteria in the gastro-intestinal tract. Typically, the prebiotics consist of dietary fibers and oligosaccharides. Prebiotics exert a plethora of health-promoting effects, owing to which multi million food and pharma industries have been established. Prebiotics are being implicated in starter culture formulation, gut health maintenance, colitis prevention, cancer inhibition, immunopotentiaton, cholesterol removal, reduction of cardiovascular disease, prevention of obesity and constipation, bacteriocin production, use in fishery, poultry, pig, cattle feed and pet food. Looking at the ever-increasing demand of prebiotics, in this review, recent trends in prebiotic production from new novel sources, from food industrial wastes, prebiotic supplementation in food, commercially available prebiotic agents, prebiotic production by various techniques and future perspectives has been discussed. The critical insight into this hot research area aims to stimulate further ponderance.

No MeSH data available.


Potential applications of prebiotics
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Fig1: Potential applications of prebiotics

Mentions: The aim of this review was to summarize the latest findings on prebiotic research, to explore and unravel the new sources of prebiotics, their production techniques, and future directions. The current and envisaged applications of prebiotics are presented in Fig. 1.Fig. 1


The current trends and future perspectives of prebiotics research: a review
Potential applications of prebiotics
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3376865&req=5

Fig1: Potential applications of prebiotics
Mentions: The aim of this review was to summarize the latest findings on prebiotic research, to explore and unravel the new sources of prebiotics, their production techniques, and future directions. The current and envisaged applications of prebiotics are presented in Fig. 1.Fig. 1

View Article: PubMed Central

ABSTRACT

Prebiotics are non-digestible food ingredients that stimulate the growth of bifidogenic and lactic acid bacteria in the gastro-intestinal tract. Typically, the prebiotics consist of dietary fibers and oligosaccharides. Prebiotics exert a plethora of health-promoting effects, owing to which multi million food and pharma industries have been established. Prebiotics are being implicated in starter culture formulation, gut health maintenance, colitis prevention, cancer inhibition, immunopotentiaton, cholesterol removal, reduction of cardiovascular disease, prevention of obesity and constipation, bacteriocin production, use in fishery, poultry, pig, cattle feed and pet food. Looking at the ever-increasing demand of prebiotics, in this review, recent trends in prebiotic production from new novel sources, from food industrial wastes, prebiotic supplementation in food, commercially available prebiotic agents, prebiotic production by various techniques and future perspectives has been discussed. The critical insight into this hot research area aims to stimulate further ponderance.

No MeSH data available.