Prebiotics is a general term to refer to chemicals that induce the growth and/or activity of commensal microorganisms (e.g., bacteria and fungi) that contribute to the well-being of their host. The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome. However, in principle it is a more general term that can refer to other areas of the body as well. For example, certain hand moisturizers have been proposed to act as prebiotics to improve the activity and/or composition of the skin microbiota. [1]

 

In diet, prebiotics are typically non-digestible fiber compounds that pass undigested through the upper part of the gastrointestinal tract and stimulate the growth and/or activity of advantageous bacteria that colonize the large bowel by acting as substrate for them. They were first identified and named by Marcel Roberfroid in 1995.[2] As a functional food component, prebiotics, like probiotics, are conceptually intermediate between foods and drugs. Depending on the jurisdiction, they typically receive an intermediate level of regulatory scrutiny, in particular of the health claims made concerning them.

 

Roberfroid offered a refined definition in the March 2007 Journal of Nutrition[3] stating:

 

A prebiotic is a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.

 

Additionally, in his 2007 revisit of prebiotics, Roberfroid stated that only two particular prebiotics then fully met this definition: trans-galactooligosaccharide and inulin.[4] Resistant starch, Mannan Oligosaccharides (MOS) have been termed as prebiotics but would more correctly be termed immunosaccharides.

 

Researchers now also focus on the distinction between short-chain, long-chain, and full-spectrum prebiotics. "Short-chain" prebiotics, e.g. oligofructose, contain 2–8 links per saccharide molecule and are typically fermented more quickly in the right side of the colon providing nourishment to the bacteria in that area. Longer-chain prebiotics, e.g. inulin, contain 9-64 links per saccharide molecule, and tend to be fermented more slowly, nourishing bacteria predominantly in the left-side colon. Full-spectrum prebiotics provide the full range of molecular link-lengths from 2-64 links per molecule, and nourish bacteria throughout the colon, e.g. Oligofructose-Enriched Inulin (OEI). The majority of research done on prebiotics is based on full-spectrum prebiotics, typically using OEI as the research substance.[5][6][7][8][9]

 

Effects

Preliminary research has demonstrated potential effects on calcium and other mineral absorption,[18] immune system effectiveness,[19] bowel pH, reduction of colorectal cancer risk,[20] inflammatory bowel disorders (Crohn's disease and ulcerative colitis)[21] hypertension[22] and intestinal regularity.[citation needed] Recent human trials have provided further evidence for the potential role of prebiotics in lowering risk of colon cancer.[23] It has been argued[by whom?] that many of these health effects emanate from increased production of short-chain fatty acids (SCFA) by the stimulated beneficial bacteria. Thus food supplements specifically enhancing the growth of SCFA producing intestinal bacteria (such as clostridia and bacteroides species) are widely recognized to have such potential.

 

While research does clearly demonstrate that prebiotics lead to increased production of these SCFA,[24] more research is required to establish a direct causal connection. It has been argued[by whom?] that prebiotics are beneficial to Crohn's disease through production of SCFAs to nourish the colon walls, and beneficial to ulcerative colitis through reduction of hydrogen sulfide gas due to reduction of sulfate-producing bacteria, which do not thrive in the slightly acidic environment SCFAs create.

 

The immediate addition of substantial quantities of prebiotics to the diet may result in an increase in gas, bloating or bowel movement. It has been argued[by whom?] that chronically low consumption of prebiotic-containing foods in the typical Western diet may exaggerate this effect.

 

Human colonic bacteria substrates are relatively stable. Production of SCFA and fermentation quality are reduced during long-term diets of low fiber intake.[25] Until bacterial flora are gradually established to habilitate or restore intestinal tone, nutrient absorption will be impaired and colonic transit time temporarily increased with an immediate addition of higher prebiotic intake.[26]

 

 

References

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• Jump up ^ Roberfroid M (2007). "Prebiotics: The Concept Revisited". J Nutr. 137 (3 Suppl 2): 830S–7S. PMID 17311983. Presently there are only 2 food ingredients that fulfill these criteria, i.e., inulin and trans-galactooligosaccharides (TOS).

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