Dietary prebiotics: current status and new definition

Gibson, Glenn R.; Scott, Karen P.; Rastall, Robert A.; Tuohy, Kieran; Hotchkiss, Arland T.; Dubert-Ferrandon, Alix; Gareau, Mélanie G.; Murphy, Eileen F.; Saulnier, Delphine M.; Loh, Gunnar; Macfarlane, Sandra; Delzenne, Nathalie M.; Ringel, Yehuda; Kozianowski, G.; Dickmann, Robin S.; Lenoir-Wijnkoop, Irène; Walker, Carey; Buddington, Randal K.

doi:10.1616/1476-2137.15880

Cited by 551 publications

(445 citation statements)

References 173 publications

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“…Here, selective fermentation was removed as a criterion, but in doing so the definition was criticized for not excluding anti biotics. Gibson et al 20 , 2 years later, defined the narrower category of 'dietary prebiotics' as "a selectively fermented ingredient that results in specific changes in the compo sition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health".…”

Section: Evolution Of the Term Prebioticmentioning

confidence: 99%

“…The most effective approaches are those that rely on prevention and recognize that early life strategies that promote a resilient, diverse and healthy microbiota have greatest long term potential to benefit health 81,82 . Evidence for the important relationship between the structure and function of the microbial com munity, prebiotic use and host health has accumulated rapidly over the past decade 20,23,30 . To satisfy the criterion of conferring a health benefit, controlled studies estab lishing direct links between the prebiotic and health are needed in the target host.…”

Section: Conferring a Health Benefitmentioning

confidence: 99%

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Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Gibson

Hutkins

Sanders³

et al. 2017

Nat Rev Gastroenterol Hepatol

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2,428

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In December 2016, a panel of experts in microbiology, nutrition and clinical research was convened by the International Scientific Association for Probiotics and Prebiotics to review the definition and scope of prebiotics. Consistent with the original embodiment of prebiotics, but aware of the latest scientific and clinical developments, the panel updated the definition of a prebiotic: a substrate that is selectively utilized by host microorganisms conferring a health benefit. This definition expands the concept of prebiotics to possibly include non-carbohydrate substances, applications to body sites other than the gastrointestinal tract, and diverse categories other than food. The requirement for selective microbiota-mediated mechanisms was retained. Beneficial health effects must be documented for a substance to be considered a prebiotic. The consensus definition applies also to prebiotics for use by animals, in which microbiota-focused strategies to maintain health and prevent disease is as relevant as for humans. Ultimately, the goal of this Consensus Statement is to engender appropriate use of the term 'prebiotic' by relevant stakeholders so that consistency and clarity can be achieved in research reports, product marketing and regulatory oversight of the category. To this end, we have reviewed several aspects of prebiotic science including its development, health benefits and legislation

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Section: Evolution Of the Term Prebioticmentioning

confidence: 99%

Section: Conferring a Health Benefitmentioning

confidence: 99%

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Gibson

Hutkins

Sanders³

et al. 2017

Nat Rev Gastroenterol Hepatol

Self Cite

3,724

2,428

View full text Add to dashboard Cite

show abstract

“…Agavins act as prebiotics inducing benefits to host health by providing specific changes in the composition and/or activity of the gut microbiota [4]. Agavins are fermented in both, cecum and colon, by saccharolytic microbiota producing short chain fatty acids (SCFA), mostly acetate, propionate and butyrate.…”

Section: Introductionmentioning

confidence: 99%

Modulation of Gut Microbiota of Overweight Mice by Agavins and Their Association with Body Weight Loss

Huazano-García¹,

Shin²,

López³

2017

Preprint

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Abstract:Agavins consumption has lead to accelerate body weight loss in mice. We investigated the changes on cecal microbiota and short chain fatty acids (SCFA) associated to body weight loss in overweight mice. Firstly, mice were fed with standard (ST5) or high fat (HF5) diet for 5 weeks. Secondly, overweight mice were shifted to standard diet alone (HF-ST10) or supplemented with agavins (HF-ST+A10) or oligofructose (HF-ST+O10), five more weeks. Cecal contents were collected before and after supplementation to determine microbiota and SCFA concentrations. At the end of first phase, HF5 mice showed a significant increase of body weight, which was associated with reduction of cecal microbiota diversity (PD whole tree; non-parametric t-test, P < 0.05), increased Firmicutes/Bacteroidetes ratio and reduced SCFA concentrations (t-test, P < 0.05). After diet shifted, HF-ST10 normalized its microbiota, increase its diversity and SCFA levels, whereas agavins (HF-ST+A10) or oligofructose (HF-ST+O10) led to partial microbiota restoration, with normalization of the Firmicutes/Bacteroides ratio as well as higher SCFA levels (P < 0.1). Moreover, agavins noticeably enriched Klebsiella and Citrobacter (LDA > 3.0), which have not been reported previously under a prebiotic treatment. In conclusion, agavins or oligofructose modulated cecal microbiota composition, reduced extent of diversity and increased SCFA. Furthermore, identification of bacteria enriched by agavins, opens opportunities to explore new probiotics.

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“…Prebiotics are produced either by extraction from natural sources or by chemical synthesis [59] [60]. Most common prebiotics are inulin, fructooligosaccharide, lactulose, and resistant starch [61] [62].…”

Section: Prebioticsmentioning

confidence: 99%

Chemopreventive Potential of Probiotics and Prebiotics

Sunkata¹,

Herring²,

Walker³

et al. 2014

FNS

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Utilization of probiotics and prebiotics in food products and in the diet supplemental form continues to gain interest because of their health benefits. Cancer is the leading cause of death and strategies for chemoprevention are important to reduce mortality and morbidity. Probiotics are gaining attention to use as preventive agents. Efficacy of their use as chemopreventive agents was established through research. This review focused on the mechanisms of prebiotics and probiotics action against cancer. Benefits of probiotics against cancer are attributed to competitive exclusion of pathogenic bacteria, direct physical binding to carcinogens, altering intestinal environment to modulate the production enzymes, antioxidant activity and immune modulation. Prebiotics are indigestible food components that could promote the growth of probiotics. Chemopreventive properties of prebiotics are due to their production of short chain fatty acids and enhancing the immunity of the host. Anticarcinogenic properties of pre-and probiotics result from a combination of events rather from a single event.

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Dietary prebiotics: current status and new definition

Cited by 551 publications

References 173 publications

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

Modulation of Gut Microbiota of Overweight Mice by Agavins and Their Association with Body Weight Loss

Chemopreventive Potential of Probiotics and Prebiotics

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