Probiotics and Prebiotics

Probiotics are live microorganisms which when consumed may confer a health benefit to the host. Certain species of Bifi dobacteria spp. and Lactic Acid Bacteria (LAB) are commonly used in the manufacture of probiotic products because of their well-known beneficial effect to host health and they are Generally Recognized as Safe (GRAS). Many studies have shown that probiotics can stimulate the immune system, alleviate lactose intolerance, decrease serum cholesterol, decrease diarrheal incidence, control infections, act as antibiotics, suppress tumors and protect against colon/bladder cancer.

Prebiotics are the food ingredients which are indigestible in the upper GI tract and reach the colon to beneficially influence the host by selectively promoting the growth and/or activity of certain bacteria in the colon. Consumers often take in moderate levels of prebiotics naturally from many fruits and vegetables including chicory, onion, leeks, garlic, banana, and asparagus. Thus, prebiotics are commercially extracted and concentrated from fruits and vegetables through the hydrolysis of polysaccharides from starch or dietary fibers, or through enzymatic generation. Prebiotics are mixtures of indigestible oligosaccharides, except for inulin which is a mixture of poly and fructooligosaccharides .

Dietetics Meetings | Obesity Events 2019 | Nutraceuticals Conference 2019 | Functional Food Congress

 

  • Probiotics and Prebiotics Microflora
  • Cancer Prevention Using Probiotics
  • Immunological Effects of Probiotics

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