Pre Bio Tics

8/9/2019 Pre Bio Tics

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Presented by:

Aida Firdaus bt Muhammad Nurul AzmiGS 22948

Under the supervision of:

Assoc. Prof. Dr. Shuhaimi bin Mustafa

Department of Microbiology,

Faculty of Biotechnology & Biomolecular Sciences

Universiti Putra Malaysia



An Introduction to Functional Foods

A concept of prebiotic

Conclusions



a.k.a µsuper food¶, µnutraceutical¶, µdesigners food¶

refers to foods that have special beneficial effects on the

human organism

by definition:

³Food that is, or appears similar to a conventional food.

It is part of a standard diet and is consumed on regular

basis, in normal quantities. It has been proven health

benefits that reduce the risk of specific chronic diseases

or beneficially affect target functions beyond its basic

nutritional functions´.



Functional food sales grew by 30% between 2002-2006.

Growth levels estimated to be 10% per annum over the

next two years (2009) and remain at a steady 9% thereafter

(www.just-food.com, 2007).

Statistics:



W

hy consumers demandon functional food?

they are becoming more health conscious

people have turned to natural food sources

as an alternative to artificial food supplement



First introduced in 1995 by Gibson & Roberfroid:

³a non-digestible 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´

Updated in 2004 by Gibson et.al.:

³selectively fermented ingredients that allow specific changes,

both in the composition and/or activity in the gastrointestinal

microbiota that confers benefits upon host well-being and health´



Prebiotics Composition Production Method DP References

Inulin (2-1) fructans Hot water extraction from

chicory root

11-65 Coppa et.al., 2002;

Franck, 2002;

Roberfroid, 2002;

Roberfroid, 2005

Fructo-oligosaccharides

(FOS)

(2-1) fructans Tranfructosylation from

sucrose, or hydrolysis of

chicory inulin

2-10

3-5

L¶Homme et.l., 2003;

Losada & Olleros, 2002

Galacto-

oligosaccharides

(GOS)

Oligo-galactose (85%) with

some glucose and lactose

Produced from lactose by

-galactosidase

2-5 Alander et.al., 2001;

Ziegler et.al, 2007

Soya-oligosaccharides

(SOS)

Mixture of raffinose (F-Gal-

G) and stachyose (F-Gal-

Gal-G)

Extracted from soya bean

whey

3-4 Crittendan& Playne, 1996;

Hayakawa et.al., 1990;

Jaskari,1998

Xylo-oligosaccharides(XOS) F(1-4)-linked xylose Enzymic hydrolysis of xylan 2-4 Crittendan & Playne, 2002;Yamada, 1993

Pyrodextrins Mixture of glucose-

containing oligosaccharides

Pyrolysis of potato or maize

starch

Various Kwon e t.al., 2005;

Laurentinet.al., 2003

Isomalto-

oligosaccharides

(IMO)

E(1-4) glucose and

branchedE(1-6) glucose

Transgalactosylation of

maltose

2-8 Kaneko et.al., 1995;

Kohmoto et.al., 1991



enhance immune function

improve colonic integrity

decrease incidence and duration of intestinal infections

down-regulated allergic response

improve digestion and elimination

(Douglas and Sanders, 2008).



prebiotic effect shown is indirect

it is actually the alteration in microbiota composition that

caused the significant effect

INCREASE in bifidobacteria & lactobacilli

DECREASE in clostridia & bacteroides



Resistance to

upper gut tract

Fermentation by

intestinal microbiota

Beneficial to

the host health

Selective stimulation

of probiotics

Stability to food

processing treatments



There are needs to find a new source of prebiotic and to

study the mechanism of action

Justifying a material as a prebiotic is not easy:

need to go through intensive in vivo & in vitro

studies

Better understanding on the prebiotic mechanism of

action in human system would enhance consumer

acceptance towards functional foods



POTENTIAL SOURCE OF PREBIOTICS???



Arihara, K . 2006. Strategies for designing novel functional meat products. Meat Science (74) 219±229

Blades, M. 2000. Functional foods or nutaceuticals. J ournal of Nutrition and Food ScienceVol.30 (2):73-75

Childs, N. M., & Poryzees, G. H. (1997). Foods that help prevent disease: Consumer attitudes and public policy implications.

British Food J ournal (9):419±426

Cummings, J.H., Macfarlane, G.T. and Englyst, H. N. 2001. Prebiotic digestion and fermentation. American J ournal of C l inical Nutrition (73)(suppl):415S-420S

Diplock, A.T., Anggett, P.J. and Aswell, M. 1999. Scientific concepts of functional foods in Europe: consensus document. British

J ournal of Nutrition (81):(suppl 1)S1

Douglas, L.C. and Sanders, M.E. 2008. Probiotics and prebiotics in Dietetics Practice. J ournal of the American Diet etic A ssociation

(108):510-521

Doyon, M. and Labrecque, J.A. 2008. Functional foods: a conceptual definition. B

ritish Food J

ournal

Vol.110 (11):1133-1149

Duncan, S.H., Scott, K .P. and Ramsay, A.G. 2003. Effects of alternative dietary substrates on competition between human colonic

bacteria in an anaerobic fermentor system . Applied Enviromental Microbiology (69):1136-1142

Gibson, G.R . 2004. From probiotics to prebiotics and healthy digestive system. J ournal of Food ScienceVol.69 (5):141-143

Gibson, G.R . and Roberfroid, M.B. 1995. Dietary modulation of the human colonic microbiota. Introducing the concept of

prebiotics. Nutrition (125):1401-1412



Enjoy your foods as you wish!!!

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