a review of prebiotic product used in human and animal nutrition

DEPARTMENT OF ANIMAL SCIENCE

UNIVERSITY OF IBADAN2013/2014 SEMINAR PRESENTATION

TOPIC:

A REVIEW OF PREBIOTIC PRODUCTS USED IN HUMAN AND ANIMAL NUTRITION

Presented By

SEIDU SEUN HAMMED

148827

INTRODUCTIONPrebiotics- what are they?

A prebiotic was first defined as :

A nondigestible food ingredient that beneficially affects the host by

selectively stimulating the growth and/or activity of one or a limited number

of bacteria in the colon, and thus improves host health (Gibson and

Roberfroid. 1995)

Later revisited and defined as:

A selectively fermented ingredient that allows specific changes, both in the

composition and/or activity in the gastrointestinal microflora, that confer

benefits (Gibson et al. 2004)

Lactobacilli and bifidobacteria are the usual target genera for prebiotics; changes

in bifidobacteria are more likely to be seen compared to lactobacilli

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Criteria for eligibility as a prebiotic

blood

Selective fermentation

10100%

prebiotics

Beneficial Systemic effectBalanced

Colonic microflora

Increased excretion of specific bacteria

Must be neither hydrolyzed nor absorbed in the

upper part of the gastrointestinal tract

Must be a selective substrate for one or a limited

number of beneficial bacteria commensal to the

colon, which are stimulated to grow and/or are

metabolically activated

Must consequently, be able to alter the colonic flora

in favor of a healthier composition

Must induce luminal or systemic effects that are

beneficial to the host healthSource: jn.nutrition.org


(Gibson et al. 2004)


Mechanism of actionMechanisms by which prebiotics

provide health benefits

Increases the amount of lactic acid

producing bacteria (lactobacilli and

bifidobacteria)

Increases the amount of Short Chain

Fatty Acids (SCFAs)- Butyrate,

Acetate, Lactate etc…

Activates carbohydrate receptor

immune cells

Source: www.ncbi.nlm.nih.gov/pmc/articles/PMC2920542/figure/f2-marinedrugs-08-02038/

Roberfroid MB, USA (2008)

Established prebiotics

Name Obtained from/manufactured by

Inulin Extraction from chicory root, Wheat, banana, onions, garlic,

leek

Fructo-oligosaccharides Tranfructosylation from sucrose, or hydrolysis of chicory

inulin

Galacto-oligosaccharides Produced from lactose by b-galactosidase, milk

SOS (soy-oligosaccharides) Extracted from soya bean whey

XOS (xylo-oligosaccharides) Enzymatic hydrolysis of xylan

IMO (isomalto oligosaccharides) Transgalactosylation of maltose

Pyrodextrins Pyrolysis of potato or maize starch

Breast Milk oligosaccharides Original they represent the third largest

component of Human Milk 20 - 23 gm/l in colostrum & 12- 14 gm/ in

mature milk Aliment Pharmacol Ther 24, 701–714

Refrences

(CFIA 2012; USDA 2012; IOM 2005;

McGuffin et al. 2000)

(Gibson, G.R. and M.B. Roberfroid,

1995)

(Gibson, G.R. and M.B. Roberfroid,

1995)

Suarez FL et al. 1999

(Monsan and Paul, 1995; Orban et al.,

1997; Patterson et al., 1997; Piva, 1998;

Collins and Gibson, 1999).

Nishino et al.1981, Roberfroid M. 2007

PatentWO2005115172A1

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Sources of prebioticsThe major source of prebiotics are the DIETARY FIBRES

Example include the Pectins, Hemicellulose, Inulin.

Fibres that show prebiotic effects

Wheat dextrin Increase bacteroides, reduce clostridium

Inulin Bifidogenic

Galactooligosacchaide Bifidogenic

Acaia gum Bifidogenic

Psyllium Preboitic potential

Polydestrose Bifidogenic

Whole grain (breakfast) Prebiotic potential

Banana Feacal microbiata


FIBRES PREBIOTIC EFFECTS

source:www.mdpi.com/journal/nutrients

Food sources of prebioticsPrebiotics occur naturally in

Source: (International Scientific Association for Probiotics and Prebiotics)Tuesday, 4th November 2014 SEIDU Seun Hammed 148827 7

Application of prebiotics in foodThe commercial prebiotic ingredients GOS and fructans are used in infant foods when their

safety and efficacy has been demonstrated ; in some countries this may require premarketapproval

While fructans occur naturally in feeds, hydrolytic and enzymatic methodologies have producedfructans of varying chain lengths

In foods for general consumption, the target level of intake of prebiotic ranges from 2 to 20 g perday, depending on the ingredient and the desired effect

Due to low levels of prebiotics in foods, prebiotics are commercially extracted and concentratedfrom fruits and vegetables through the hydrolysis of polysaccharides from dietary fibers orstarch, or through enzymatic generation


Other brands of prebiotic product include


Emerging/Potential prebiotics

Mannanoligosaccharides (yeast cell wall)

Glucooligosaccharides

Lactose

Arabinogalactan (radishes,

carrots, tomatoes and wheat)

Polydextrose

Glucuronic acid

Sugar alcohols

Whole grains

Gum arabic, Guar gum

Resistant starch- these are the fraction of starch that escapes digestion in the upper

part of the GIT and reaches the colon to be fermented by the colonic microflora

Pectic oligosaccharide- produced from the enzymatic hydrolysis of Atrus and

Apple pectins in membrane reaction.


conclusion

• Prebiotics have great potential as agents to improve or maintain a balanced intestinal microflora to enhance health and wellbeing

• The use of prebiotics improve the viability of probiotic bacteria (Lactobacillus and Bifidobcteria) in finished food products

• There exists clear beneficial prebiotic-probiotic interactions in finished food product


References

18. Knol J, Scholtens P, Kafka C et al. (2005). Colon microfl ora in infants fed formula with galacto- and fructo-oligosaccharides: more like breast-fed infants. J PediatrGastroenterology Nutr.;40:36-42.

Bach Knudsen, K. E. & Hessov, I. (1995) Recovery of inulin from Jerusalem artichoke

(Helianthus tuberosus L.) in the small intestine of man. Br. J. Nutr. (in press)

CFIA (2012); USDA (2012); IOM (2005); McGuffin et al. (2000)

Gibson, G.R. and M.B. Roberfroid, (1995). Dietary modulation of the human colonic microbiota:Introducing the concept of prebiotics. J. Nutr., 125:1401-1412.

Gibson, G. R., Beatty, E. B., Wang, X. & Cummings, ]. H. (1995) Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenterology (in press).


Gibson GR, Probert HM, Van Loo JAE, Roberfroid MB. Dietary modulation of the human colonic microbiota: Updating the concept of prebiotics. Nutr Res Rev. (2004);17:257–9.

Hamer H M et al. Am J Physiol Gastrointest Liver Physiol (2012);302:G1-G9

International Scientific Association for Probiotics and Prebiotics

Monsan and Paul, (1995); Orban et al., (1997); Patterson et al., (1997); Piva, (1998); Collins and Gibson, (1999)

Roberfroid MB. Prebiotics in Nutrition. In: Gibson GR, Roberfroid MB, editors. Handbook of Prebiotics. 1st ed. CRC Group; Boca Raton, FL, USA: 2008. pp. 1–11

Suarez FL et al. gas production in human ingesting a soybean flour derived from beans naturally low in oligosaccharides. Am J Clin Nutr. (1999) Jan;69(1) 135-9


References Contd.


Science

a review of prebiotic product used in human and animal nutrition