Lecture 6 Prebiotics and Probiotics PDF

PREBIOTICS AND PROBIOTICS NORSHAZILA SHAHIDAN, PHD. OUTLINES PREBIOTIC SOURCE OF PREBIOTIC THE IMPORTANCE OF PREBIOTIC PROBIOTIC GOOD BACTERIA HEALTH BENEFITS OF PROBIOTIC SYNBIOTIC POSTBIOTIC  PREBIOTICS Prebiotics are non-digestible fibers that promote the growth of benefici...

PREBIOTICS AND PROBIOTICS NORSHAZILA SHAHIDAN, PHD. OUTLINES PREBIOTIC SOURCE OF PREBIOTIC THE IMPORTANCE OF PREBIOTIC PROBIOTIC GOOD BACTERIA HEALTH BENEFITS OF PROBIOTIC SYNBIOTIC POSTBIOTIC  PREBIOTICS Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria in the gut. They help improve digestion, boost immune function, and enhance overall gut health. SOURCE OF PREBIOTIC  INULIN Inulin is widely used in the processed foods as a fat or sugar replacer or to impart desirable characteristics and it gives only 25–35% energy as compared to digestible carbohydrates. The sweetness level of inulin is about 10% of the sucrose.  INULIN It is a versatile ingredient owing to its health benefits, specifically increased mineral absorption and also considered as Fermentable Oligo-,Di-, Monosaccharides and Polyols (FODMAP), group of carbohydrates which are readily digested in the colon by drawing water into colon to manage constipation and related ailments. INULIN It also promotes the growth of micro-flora in digestive tract and is considered as an appropriate ingredient to prepare low caloric foods for diabetics to manage blood sugar levels. SOURCE OF INULIN OLIGOSACCHARIDE Oligosaccharides are short chains of sugar molecules found in various foods. They serve as prebiotics, supporting the growth of beneficial gut bacteria. Oligosaccharides are composed of a small number (typically 3-10) of monosaccharide units linked by glycosidic bonds. Their structure can vary, but they generally have a linear or branched formation with repeating sugar units such as glucose, fructose, or galactose. OLIGOSACCHARIDE Each unit is connected by covalent bonds, and the arrangement and type of sugars define their specific properties and functions. The term "DP" in oligosaccharides refers to "degree of polymerization," which indicates the number of monosaccharide units in the chain. For oligosaccharides, the DP typically ranges from 3 to 10. This measure helps classify them based on the number of sugar units present, influencing their functional properties and digestibility.  RESISTANT STARCH Prebiotic resistant starch is a type of resistant starch that functions as a prebiotic, feeding beneficial gut bacteria. An example of resistant starch is cooked and cooled potatoes. When potatoes are cooked and then cooled, the starches reorganize into a form that resists digestion, providing benefits similar to dietary fiber. PROBIOTIC Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts. They support gut health, enhance immune function, and can improve digestion. GOOD BACTERIA VS BAD BACTERIA LACTOBACILLUS Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod- shaped, non-spore-forming bacteria. Lactobacilli are among the most common probiotic found in food such as yogurt, and it is diverse in its application to maintain human well-being, as it can help treat diarrhea, vaginal infections, and skin disorders such as eczema.  LACTOCOCCUS These organisms are commonly used in the dairy industry in the manufacture of fermented dairy products such as cheeses. They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus.  STREPTOCOCCUS THERMOPHILUS widely used bacteria in the dairy industry. Food industries consider S. thermophilus a safer bacterium than many other Streptococcus species. Yogurt and cheese that contain live cultures of S. thermophilus are thought to be beneficial to health. Live cultures of S. thermophilus make it easier for people who are lactose-intolerant to digest dairy products. The bacteria breaks down lactose, the sugar in milk, that lactose- intolerant people find difficult to digest. PROPIONIBACTERIUM Propionibacterium is a gram-positive, anaerobic, rod- shaped genus of bacteria named for their unique metabolism: They are able to synthesize propionic acid by using unusual transcarboxylase enzymes. The strain Propionibacterium freudenreichii subsp. shermanii is used in cheesemaking to create CO2 bubbles that become "eyes"—round holes in the cheese. BIFIDOBACTERIUM Bifidobacterium is a genus of gram-positive, nonmotile, often branched anaerobic bacteria. They are ubiquitous inhabitants of the gastrointestinal tract though strains have been isolated from the vagina and mouth (B. dentium) of mammals, including humans. Bifidobacteria are one of the major genera of bacteria that make up the gastrointestinal tract microbiota in mammals. HEALTH BENEFITS OF PROBIOTICS SYNBIOTIC Synbiotics are a combination of probiotics and prebiotics that work together to support gut health. The probiotics are beneficial bacteria, while the prebiotics are fibers that feed these bacteria. This combination enhances the survival and activity of the beneficial microorganisms in the digestive system. SYNBIOTIC Examples of synbiotic combinations include: Yogurt with inulin (a prebiotic fiber) Kefir with oats Probiotic supplements with added prebiotics. Synbiotics help improve digestion, boost the immune system, and maintain a healthy gut microbiome. POSTBIOTIC Postbiotics are bioactive compounds produced by probiotics during fermentation in the gut. They include substances like short-chain fatty acids, peptides, and enzymes. Postbiotics can support gut health, enhance immune function, and have anti-inflammatory effects. They offer the benefits of probiotics without the need for live bacteria. POSTBIOTIC An example of a postbiotic is butyrate, a short-chain fatty acid produced by the fermentation of dietary fibers by gut bacteria. Butyrate supports colon health, reduces inflammation, and strengthens the gut barrier.