Plant Prebiotics and Their Role in the Amelioration of Diseases

Abstract

Prebiotics are either natural or synthetic non-digestible (non-)carbohydrate substances that boost the proliferation of gut microbes. Undigested fructooligosaccharides in the large intestine are utilised by the beneficial microorganisms for the synthesis of short-chain fatty acids for their own growth. Although various food products are now recognized as having prebiotic properties, several others, such as almonds, artichoke, barley, chia seeds, chicory, dandelion greens, flaxseeds, garlic, and oats, are being explored and used as functional foods. Considering the benefits of these prebiotics in mineral absorption, metabolite production, gut microbiota modulation, and in various diseases such as diabetes, allergy, metabolic disorders, and necrotising enterocolitis, increasing attention has been focused on their applications in both food and pharmaceutical industries, although some of these food products are actually used as food supplements. This review aims to highlight the potential and need of these prebiotics in the diet and also discusses data related to the distinct types, sources, modes of action, and health benefits.

Continuous Lighting Promotes Plant Growth, Light Conversion Efficiency, and Nutritional Quality of Eruca vesicaria (L.) Cav. in Controlled Environment With Minor Effects Due to Light Quality

“…Cell wall components are a relevant fraction of most plant tissues at the vegetative stage when no significant accumulation of storage compounds has occurred. They might also represent a major fraction of dietary fiber in plant food (Elleuch et al, 2011;Pastell et al, 2019;Giannino et al, 2020), playing a key role in human well-being (Kaur et al, 2021). The definition and measuring methods of food fiber have changed in time depending, more so, on the regulatory body involved.…”

“…The method most referred to, and widely accepted by regulatory bodies for food fiber determination, is based on sequential enzymatic attack and separation steps that fractionate the fiber into defined amounts (Elleuch et al, 2011). Rising evidence indicates that the plant fiber present in food has a relevant role in the functionality of the gut microbiome and its health promoting role in many organisms, including humans (Kaur et al, 2021). A chemical characterization of fiber in terms of the type of compound and monomeric composition is necessary to elucidate the link between food fiber type and its effect on the gut microbiome (Kaur et al, 2021).…”

“…Rising evidence indicates that the plant fiber present in food has a relevant role in the functionality of the gut microbiome and its health promoting role in many organisms, including humans (Kaur et al, 2021). A chemical characterization of fiber in terms of the type of compound and monomeric composition is necessary to elucidate the link between food fiber type and its effect on the gut microbiome (Kaur et al, 2021). The value of fiber content estimated in this study, based mostly on chemical analysis of monomeric components of the cell wall, is higher than the values reported in the literature.…”

The Impact of Diet and Exercise on Drug Responses

“…Digestible carbohydrates are metabolized to glucose and stimulate the release of insulin while non-digestible carbohydrates such as fibers produce prebiotics. Prebiotics are associated with several health benefits induced by mechanisms involving the gut microbiome, such as improvements in metabolic disorders [ 130 ]. So far, there are only a few studies which have directly investigated food-induced changes in the microbiome and their impact on drugs.…”

Maintaining the Balance of Intestinal Flora through the Diet: Effective Prevention of Illness

“…Dietary nutrition contains substrates for the metabolism of intestinal microflora, which affect the design and function of intestinal microflora in many ways [10]. The source, chemical composition, physical and chemical properties, polymerization degree, and dosage of dietary fiber have different effects on the design of intestinal flora and fermentation products [11]. Understanding the relationship between dietary fiber composition and colonic bacteria is conducive to effectively maintaining or improving intestinal flora, and to preventing and treating mental diseases [12].…”