Overview of Prebiotics: Membership, Physiological Effects and their Health Attributes

Glycosidic linkage of rare and new-to-nature disaccharides reshapes gut microbiota in vitro

“…The selectivity of prebiotics is not exclusive to the known beneficial bacteria as was observed with fibrulose and the disaccharides. In agreement with this study, Tungland and others also reported that apart from bifidobacteria, an increase in a few other familiar pathogens, such as Salmonella, Escherichia coli, Yersinia pestis, Klebsiella, and Shigella, are also incorporated with prebiotics (galactooligosaccharides) (Tungland, 2018). Escherichia-Shigella (ASV1) closely identified as Pseudescherichia vulneris, Escherichia fergusonii/coli, Shigella sonnei/flexneri, Brenneria alni and Klebsiella granulomatis/pneumoniae (ASV3) was also increased with all incubations but were more pronounced with trehalose.…”

“…Faecalibacterium (ASV23) identified as F. prausnitzii was not resilient either in all the incubations and dropped from 15% to less than 5%. F. prausnitzii is a primary contributor of butyrate production and is an important commensal bacteria in healthy adults, making up about 5% of the human microbiome (Tungland, 2018). This can also explain the observed low butyrate during the sugar fermentation.…”

The Microbiome and Alzheimer’s Disease: Potential and Limitations of Prebiotic, Synbiotic, and Probiotic Formulations

“…In contrast to other prebiotics such as FOS, XOS demonstrates a better resistance to digestion, and an increase in gut Bifidobacteria diversity ( Tungland, 2018 ). Indeed, not only does consumption of XOS promote the production of Lactobacilli and Bifidobacteria genera, but it has been shown that certain strains such as Bifidobacterium adolescentis and Bifidobacterium longum grow more effectively in XOS-supplemented individuals over FOS-supplemented individuals.…”

Yacón‐Sirup als präbiotischer Zuckerersatz

“…Zudem haben sie den Vorteil, den Blutzuckerspiegel nur minimal zu beeinflussen, was sie zu einer attraktiven Option für Menschen mit Diabetes oder solche, die ihren Zuckerkonsum kontrollieren möchten, macht. [8,9,10] Das Ziel dieses Projektes bestand in der Untersuchung der vielversprechenden Eigenschaften von Yacón als natürlicher Zuckeralternative. Besonderes Augenmerk gilt dabei den Auswirkungen von Yacón auf sensorische und ernährungsphysiologische Aspekte in Cerealien-Riegeln und Karamellfüllungen.…”