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Developing a quantitative approach for determining the in vitro prebiotic potential of dietary oligosaccharides

Vulevic, J., Rastall, R.A. and Gibson, G.R. (2004) Developing a quantitative approach for determining the in vitro prebiotic potential of dietary oligosaccharides. Fems Microbiology Letters, 236 (1). pp. 153-159. ISSN 0378-1097

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To link to this article DOI: 10.1016/j.femsle.2004.05.036

Abstract/Summary

Prebiotics are nondigestible carbohydrates that beneficially affect the host by selectively stimulating the growth and/or activity of one, or a limited number of, bacteria present in the colon. The selected genera should have the capacity to improve host health (e.g. Bifidobacterium, Lactobacillus). To help identify preferred types, for inclusion into the diet, a quantitative equation [measure of the prebiotic effect (MPE)] is suggested. This will help evaluate, in vitro, the fermentation of dietary carbohydrates and compare their prebiotic effect. Although the approach is not meant to define health values, it is formulated to better inform the choice of prebiotic. It therefore, compares measurements of bacterial changes through the determination of maximum growth rates of predominant groups present in faeces, rate of substrate assimilation and the production of lactic, acetic, propionic and butyric acids. The equation will allow further in vitro comparisons of MPE, leading towards further studies (e.g. in humans) to determine the success of dietary intervention. (C) 2004 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12881
Uncontrolled Keywords:fermentation, oligosaccha rides, prebiotics, prebiotic effect, HYDROLYZED GUAR GUM, SITU HYBRIDIZATION, OLIGONUCLEOTIDE PROBES, LARGE-INTESTINE, HUMAN COLON, BIFIDOBACTERIA, FERMENTATION, BACTERIA, OLIGOFRUCTOSE, METABOLISM

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