Prebiotic activity of gourd family vegetable fibres using in vitro fermentation

The impact of dietary fibres on the physiological processes governing small intestinal digestive processes

“…A number of previous studies have assessed the impact of dietary fibre fractions on adsorption of bile acids which would be expected to limit the reuptake of bile acids within the terminal ileum and thereby drive the need for further production of bile acids within the liver, thereby hypothetically positively affecting plasma cholesterol profiles and utilising stores of saturated fatty acids within the liver (Cornfine, Hasenkopf, Eisner, & Schweiggert, 2010;Daou & Zhang, 2014;Kanauchi, Serizawa, Araki, Suzuki, Andoh, Fujiyama, et al, 2003;Peerajit, Chiewchan, & Devahastin, 2012;Sreenivas & Lele, 2013;Takekawa & Matsumoto, 2012;Torcello-Gómez & Foster, 2014;N. Zhang, Huang, & Ou, 2011).…”

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

“…Prebiotic components promote the selective growth of beneficial probiotic bacteria in the colon with the production of different organic acids, exerting a number of health effects in the host, such as the relief of constipation, an improvement of mineral absorption, a reduction in the incidence of colon cancer and a strengthening of immune system . Other benefits from the organic acid production by the probiotic bacteria in the colon include the inhibition of pathogenic bacteria .…”

Models to Evaluate the Prebiotic Potential of Foods

“…Prebiotics are among functional foods, which are defined as a component of the edible product, in which its health benefit must be measurable and not due to its absorption in the blood stream or due to the sole action of the component, but it should be evidenced that the simple presence of the prebiotic component and the formulation in which it is inserted alter the composition or activity of the microbial flora in the target host by modulating it [4], for stimulating the proliferation of a select group of beneficial colon bacteria and suppressing the proliferation of micro-organisms harmful to health [5].…”