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Recent findings in production and health benefits of prebiotics; a review of literatures

Year: 2018

Type: article

Abstract: Prebiotics are known as fermented ingredient with specific health benefits. The two main fermentative substrates of dietary origin are non-digestible carbohydrates and proteins which escape digestion in the small intestine. Beside traditional protocols for production of prebiotics, there are some commercial advanced methods for mass production of prebiotics with acceptable health effects. On the other hand, different types of nondigestible oligosaccharides (NDO) are used in the food and drug industries as functional foods and nutraceuticals due to their prebiotic effects and also immunomodulation effects (ex. SCFA modulate chemokine expression in intestinal epithelial cells). Prebiotics with novel and wide variety of health benefits deal with a bright future for improving society health.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: Abdorrasoul Malekpour, Mehdi Forouzesh, Saeid Gholamzadeh, Younes Ghasemi, Mohammad Sadegh Moaddeli

Institutions: Iranian Legal Medicine Organization, Shiraz University of Medical Sciences

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: green

OpenAlex ID: W2910388122

FWCI: 0.206

Cites:

Cited by: 3

Related to: 10