Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications

Dorna Davani-Davari; Manica Negahdaripour; Iman Karimzadeh; Mostafa Seifan; Milad Mohkam; Seyed Masoumi; Aydin Berenjian; Younes Ghasemi

doi:10.3390/foods8030092

journal article Open Access Mar 09, 2019

Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications

Dorna Davani-Davari Manica Negahdaripour

Iman Karimzadeh Mostafa Seifan Milad Mohkam Seyed Masoumi Aydin Berenjian Younes Ghasemi

Foods Vol. 8 No. 3 pp. 92 · MDPI AG

View at Publisher Save 10.3390/foods8030092

Abstract

Prebiotics are a group of nutrients that are degraded by gut microbiota. Their relationship with human overall health has been an area of increasing interest in recent years. They can feed the intestinal microbiota, and their degradation products are short-chain fatty acids that are released into blood circulation, consequently, affecting not only the gastrointestinal tracts but also other distant organs. Fructo-oligosaccharides and galacto-oligosaccharides are the two important groups of prebiotics with beneficial effects on human health. Since low quantities of fructo-oligosaccharides and galacto-oligosaccharides naturally exist in foods, scientists are attempting to produce prebiotics on an industrial scale. Considering the health benefits of prebiotics and their safety, as well as their production and storage advantages compared to probiotics, they seem to be fascinating candidates for promoting human health condition as a replacement or in association with probiotics. This review discusses different aspects of prebiotics, including their crucial role in human well-being.

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Citations

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References

Details

Published: Mar 09, 2019
Vol/Issue: 8(3)
Pages: 92
License: View

Authors

D

Dorna Davani-Davari

Pharmaceutical Biotechnology Incubator, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran

M

Manica Negahdaripour

Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran

I

Iman Karimzadeh

Department of Clinical Pharmacy, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran

M

Mostafa Seifan

Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand

M

Milad Mohkam

Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran

S

Seyed Masoumi

Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran

A

Aydin Berenjian

Faculty of Science and Engineering, University of Waikato, Hamilton 3216, New Zealand

Y

Younes Ghasemi

Department of Pharmaceutical Biotechnology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz 71348, Iran; Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz 71348, Iran; Nutrition Research Center, Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348, Iran; Department of Medical Biotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz 71348, Iran

Funding

Shiraz University of Medical Sciences Award: Shiraz University of Medical Sciences

Cite This Article

Dorna Davani-Davari, Manica Negahdaripour, Iman Karimzadeh, et al. (2019). Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. Foods, 8(3), 92. https://doi.org/10.3390/foods8030092

Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications

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