Probiotics and Prebiotics

Gu, Jimin; Roberts, Kelly N.

doi:10.1016/b978-0-12-814330-8.00006-8

Cited by 10 publications

(9 citation statements)

References 38 publications

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“…The consumption of prebiotics has been reported to improve health by metabolizing the products by the intestinal microbiota in the likes of Bifidobacteria and Lactobacilli species [10,11]. These microbiota consume the EPSs to synthesize several products such as short-chain fatty acids [12], lactic acid, and peptides [13]. The metabolized products are found to possess various beneficial effects in the intestinal environment, such as in maintaining normal luminal pH in the colon, in growth stimulation of the lactic microflora in the human gastrointestinal tract, and in the production of antimicrobials against pathogens [14,15] [16].…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Thakham

Thaweesak

Teerakulkittipong

et al. 2020

International Journal of Food Science

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The rising global population continues to threaten the world’s food security. The discovery of new technologies to produce food of nutritional and functional properties is urgently needed. One beneficial food to humans of known nutritional value is the prebiotic levan. To address the problem, the present work is aimed at isolating levansucrase enzyme-producing microorganisms from traditional fermented food in Thailand. Bacterial colony morphology was observed for mucoidal consistency on culture plates. Isolated colonies were characterized morphologically by gram staining methods. Dinitrosalicylic acid (DNS) and thin-layer chromatography (TLC) reported the highest microbial enzyme activity of 8.51 IU/ml at 12 hours via hydrolysis and frutotransferase activities. Structural characterization of levan via Fourier-transform infrared spectroscopy (FTIR) and 1H and 13C nuclear magnetic resonance (NMR) spectroscopy showed β-(2,6)-fructofuranose linkages. The highest enzyme activity was exhibited by bacterium B-6 identified as Bacillus siamensis NR 11274.1 based on the 16s rDNA gene sequence analyses. Thus, the isolated bacterium from the traditional food was confirmed to produce levansucrase enzyme of high industrial importance for the synthesis of levan as a functional food.

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Section: Introductionmentioning

confidence: 99%

Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Thakham

Thaweesak

Teerakulkittipong

et al. 2020

International Journal of Food Science

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“…Prebiotics are defined as "nonviable food components that confer a health benefit on the host associated with the modulation of the microbiota" [47]. These consist mainly of non-starch polysaccharides and oligosaccharides, which stimulate the growth of beneficial bacteria [48]. On the other hand, synbiotics are a mixture of probiotics and prebiotics.…”

Section: Effects Of Probiotics and Prebiotics On The Gut Microbiotamentioning

confidence: 99%

Probiotics and Prebiotics as a Strategy for Non-Alcoholic Fatty Liver Disease, a Narrative Review

Castillo

Figueroa

González-Pizarro

et al. 2021

Foods

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Non-alcoholic fatty liver disease (NAFLD) is a chronic non-communicable disease, with a prevalence of 25% worldwide. This pathology is a multifactorial illness, and is associated with different risks factors, including hypertension, hyperglycemia, dyslipidemia, and obesity. Beside these predisposing features, NAFLD has been related to changes in the microbiota, which favor the disease progression. In this context, the modulation of the gut microbiota has emerged as a new therapeutic target for the prophylaxis and treatment of NAFLD. This review describes the changes in the gut microbiota associated with NAFLD and the effect of probiotics, prebiotics, and synbiotics on the gut microbiota, liver damage, anthropometric parameters, blood lipids, inflammation markers and insulin resistance in these patients.

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“…This is reflected in the infological diagram of the database (Figure 1) which reflects the relationships between these data groups were defined. One medium can be applied for the fermentation of different probiotics, a given probiotic can be used with different prebiotics, one cultivation method can be applied to different prebiotics, one set of metabolites can be suitable for different prebiotics, and so on [40,41]. (1 means one parameter from one group, ∞ means many different parameters from another group, for example, one medium can be applied for the fermentation for different prebiotic tests).…”

Section: The Odrap Databasementioning

confidence: 99%

Online Database for Retrieval Information about Prebiotics and Their Activity

et al. 2020

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The number of studies aimed at proving the prebiotic properties of certain substances or compositions has been actively increasing, which has led to a large accumulation of scientific information that is fragmented and not systematized. Moreover, a number of criteria have been applied in these studies. The lack of an accessible and convenient information space to compare the obtained results seems to hold back not only scientific development, but also practical development in this field. A database called the «On-line Database of Researches on Activity of Prebiotics» (ODRAP) is presented in this article, which contains information about both prebiotics and some probiotics, that were used in these researches. Currently, ODRAP collects 25 bacteria genera or their combinations, 59 bacteria species, 140 prebiotic substances, 61 prebiotic production companies, 2 methods of fermentation, and 271 analyzed articles from 2001 till 2019. To facilitate access to the database, a special Web-interface was created, which allows any user who opens the Web-page to obtain information about the features and activities of prebiotics, as well as to sort the data by species and genus of bacteria applied in tests, the chemical nature or source of prebiotics, and other parameters. The convenience of the Web-interface is that it allows access to the database, regardless of the user platform and from anywhere, via the Internet.

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Probiotics and Prebiotics

Cited by 10 publications

References 38 publications

Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand

Probiotics and Prebiotics as a Strategy for Non-Alcoholic Fatty Liver Disease, a Narrative Review

Online Database for Retrieval Information about Prebiotics and Their Activity

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