Prebiotic and Anti-Adipogenic Effects of Radish Green Polysaccharide

Lee, Yu Ra; Lee, Hye-Bin; Kim, Yoon‐Sook; Shin, Kwang‐Soon; Park, Ho-Young

doi:10.3390/microorganisms11071862

Cited by 2 publications

(1 citation statement)

References 66 publications

(74 reference statements)

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“…Aiming to exploit the potential of radish leaf by-products, ref. [28] investigated its potentials as prebiotics. Specifically, plant extracts show promise as potential therapeutics for the prevention of metabolic syndrome and obesity.…”

Section: Impact Of Prebiotics From New Sources On the Growth Of Speci...mentioning

confidence: 99%

New Insights in Prebiotic Utilization: A Systematic Review

Arapović,

Puljić,

Kajić

et al. 2024

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The hectic pace of modern life often leads to quick solutions, both in lifestyle and the choice of food we consume. The importance of the gut microbiome and its balance is being increasingly researched, with the prebiotic concept itself becoming a topic of scientific investigation. The aim of this paper is to analyze scientific studies on the understanding of prebiotics conducted between 2019 and 2024 in order to see what new knowledge, new sources, new ways of use, and newly established effects on certain disease states have been discovered during this period. The question that the authors are trying to answer is how specific prebiotics affect the growth and activity of selected probiotic strains in the human gut (have impact on gut microbiome) and what the implications of these interactions are. Four databases were searched: Pubmed/MEDLINE, Springerlink, Google Scholar, and Scopus. The keywords used were prebiotics, functional food, probiotics, gut microbiome, and trends. A systematic review of 30 scientific studies on the topic of prebiotics revealed significant advances in understanding and application. Research particularly indicates how prebiotics stimulate the growth of beneficial probiotic strains, such as Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium. In addition, innovative approaches in food production, including pasta rich in prebiotic fibers, chocolate with inulin and stevia, and the use of fruit by-products, show promising results in creating “healthier” food options. Although the papers had differing objectives and research methodologies, certain similarities were found. All papers emphasized the importance of using prebiotics, although it depended on the type they come from and their impact on the gut microbiome, i.e., the stimulation of probiotic action within the gut microbiome, which consequently has benefits on health. This review serves as a springboard for further research in this exciting field, with the ultimate goal of harnessing the power of prebiotics to improve health outcomes.

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Section: Impact Of Prebiotics From New Sources On the Growth Of Speci...mentioning

confidence: 99%