Prebiotics and synbiotics

Florowska, Anna; Hilal, Adonis; Florowski, Tomasz

doi:10.1016/b978-0-323-85170-1.00018-x

Cited by 12 publications

(5 citation statements)

References 157 publications

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“…The oral administration of prebiotics has effects on the selective promotion of the proliferation and activity of good bacteria in the colon [126]. Mushroom poly-and oligosaccharides are able to alter the immune system; prevent colonic cancer; and reduce pathogen invasion, the risk of intestinal disease, cardiovascular disease, non-insulin-dependent diabetes, and osteoporosis obesity [70], thus enhancing the mineral density at the bone [127]. Nondigestible dietary fiber intake is often mentioned for its role in extending the effects on gut microbiome and human health, especially when it completes the criteria for being a prebiotic.…”

Section: Gut Health Host Healthmentioning

confidence: 99%

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Törős

El-Ramady

Prokisch

et al. 2023

Foods

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Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metabolites (phenolic compounds, terpenoids, and lectins), exhibit antibacterial, antiviral, and antifungal activities. When mushrooms are consumed, these compounds can help preventing the growth and spread of harmful bacteria in the gut, reducing the risk of infections and the development of antibiotic resistance. Nonetheless, further research is necessary to determine the efficacy of P. ostreatus against different pathogens and to fully comprehend its prebiotic and antimicrobial properties. Overall, consuming a diet rich in mushroom-based foods can have a positive impact on human digestion health. A mushroom-based diet can support a healthy gut microbiome and reduce the need for antibiotics.

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Section: Gut Health Host Healthmentioning

confidence: 99%

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Törős

El-Ramady

Prokisch

et al. 2023

Foods

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“…Prebiotics, in turn, are the dietary components that exert the effect of promoting the activity and growth of these beneficial microorganisms, in this context, Florowska et al (2022) state that carbohydrates, phytochemicals, and others such as peptides or nondigestible conjugates of carbohydrate hydrolysates and proteins are food ingredients that have been reported to promote prebiotic effects, and they also highlight the potential ability of prebiotics to decrease the risk of obesity and cardiovascular disease, in addition to stimulating the immune system and promoting increased bone mineral density.…”

Section: Methodsmentioning

confidence: 99%

Imaginary and representation in amazonian literature: inferno verde and the conditions for teaching regional literature

Birimba¹

2022

Relevant Studies Focused on Health Sciences

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“…Some starches can be rapidly hydrolyzed by amylase in the mouth or the small intestine [211]. However, some polysaccharides, such as inulin, pectin, alginate, etc., can only be fermented by the microbiota in the colon [212,213].…”

Section: Bioactive Substances Targeted Transport and Controlled Releasementioning

confidence: 99%

Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery—A Bibliometric Review

Hilal

Florowska

Wroniak

2023

Gels

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Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein–polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.

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Prebiotics and synbiotics

Cited by 12 publications

References 157 publications

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom

Imaginary and representation in amazonian literature: inferno verde and the conditions for teaching regional literature

Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery—A Bibliometric Review

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