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Pre Bio Tics

This document summarizes a presentation on functional foods and prebiotics. It defines functional foods and prebiotics, provides statistics on sales growth of functional foods, and discusses why consumers demand these foods for health benefits. It also outlines various types of prebiotics, their composition, production methods, degree of polymerization, and health effects such as increasing beneficial bacteria. The conclusion states that more research is needed to find new prebiotic sources and understand their mechanisms of action to enhance consumer acceptance of functional foods.

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Aida Azmi
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65 views15 pages

Pre Bio Tics

This document summarizes a presentation on functional foods and prebiotics. It defines functional foods and prebiotics, provides statistics on sales growth of functional foods, and discusses why consumers demand these foods for health benefits. It also outlines various types of prebiotics, their composition, production methods, degree of polymerization, and health effects such as increasing beneficial bacteria. The conclusion states that more research is needed to find new prebiotic sources and understand their mechanisms of action to enhance consumer acceptance of functional foods.

Uploaded by

Aida Azmi
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Presented by:

Aida Firdaus bt Muhammad Nurul Azmi


GS 22948
Under the supervision of:
Assoc. Prof. Dr. Shuhaimi bin Mustafa

Department of Microbiology,
Faculty of Biotechnology & Biomolecular Sciences
Universiti Putra Malaysia
An Introduction to Functional Foods

A concept of prebiotic

Conclusions
 a.k.a ‘super food’, ‘nutraceutical’, ‘designers food’
 refers to foods that have special beneficial effects on the
human organism

by definition:
 “Food that is, or appears similar to a conventional food.
It is part of a standard diet and is consumed on regular
basis, in normal quantities. It has been proven health
benefits that reduce the risk of specific chronic diseases
or beneficially affect target functions beyond its basic
nutritional functions”.
Statistics:
 Functional food sales grew by 30% between 2002-2006.

 Growth levels estimated to be 10% per annum over the


next two years (2009) and remain at a steady 9% thereafter

(www.just-food.com, 2007).
Why consumers demand
on functional food?
 they are becoming more health conscious

 people have turned to natural food sources

 as an alternative to artificial food supplement


 First introduced in 1995 by Gibson & Roberfroid:
“a non-digestible food ingredient that beneficially affects
the host by selectively stimulating the growth and/or
activity of one or a limited number of bacteria in the colon”

 Updated in 2004 by Gibson et.al.:


“selectively fermented ingredients that allow specific changes,
both in the composition and/or activity in the gastrointestinal
microbiota that confers benefits upon host well-being and health”
Prebiotics Composition Production Method DP References
Inulin β(2-1) fructans Hot water extraction from 11-65 Coppa et.al., 2002;
chicory root Franck, 2002;
Roberfroid, 2002;
Roberfroid, 2005
Fructo-oligosaccharides β(2-1) fructans Tranfructosylation from 2-10 L’Homme et.l., 2003;
(FOS) sucrose, or hydrolysis of 3-5 Losada & Olleros, 2002
chicory inulin
Galacto- Oligo-galactose (85%) with Produced from lactose by 2-5 Alander et.al., 2001;
oligosaccharides some glucose and lactose β-galactosidase Ziegler et.al, 2007
(GOS)
Soya-oligosaccharides Mixture of raffinose (F-Gal- Extracted from soya bean 3-4 Crittendan & Playne, 1996;
(SOS) G) and stachyose (F-Gal- whey Hayakawa et.al., 1990;
Gal-G) Jaskari, 1998
Xylo-oligosaccharides (1-4)-linked xylose Enzymic hydrolysis of xylan 2-4 Crittendan & Playne, 2002;
(XOS) Yamada, 1993
Pyrodextrins Mixture of glucose- Pyrolysis of potato or maize Various Kwon et.al., 2005;
containing oligosaccharides starch Laurentin et.al., 2003
Isomalto- (1-4) glucose and branched Transgalactosylation of 2-8 Kaneko et.al., 1995;
oligosaccharides (1-6) glucose maltose Kohmoto et.al., 1991
(IMO)
 enhance immune function
 improve colonic integrity
 decrease incidence and duration of intestinal infections
 down-regulated allergic response
 improve digestion and elimination

(Douglas and Sanders, 2008).


 prebiotic effect shown is indirect

 it is actually the alteration in microbiota composition that


caused the significant effect

INCREASE in bifidobacteria & lactobacilli


DECREASE in clostridia & bacteroides
Resistance to Beneficial to Stability to food
upper gut tract the host health processing treatments

Fermentation by Selective stimulation


intestinal microbiota of probiotics
 There are needs to find a new source of prebiotic and to
study the mechanism of action

 Justifying a material as a prebiotic is not easy:

 need to go through intensive in vivo & in vitro


studies

 Better understanding on the prebiotic mechanism of


action in human system would enhance consumer
acceptance towards functional foods
POTENTIAL SOURCE
OF PREBIOTICS???
Arihara, K. 2006. Strategies for designing novel functional meat products. Meat Science (74) 219–229

Blades, M. 2000. Functional foods or nutaceuticals. Journal of Nutrition and Food Science Vol.30 (2):73-75

Childs, N. M., & Poryzees, G. H. (1997). Foods that help prevent disease: Consumer attitudes and public policy implications.
British Food Journal (9):419–426

Cummings, J.H., Macfarlane, G.T. and Englyst, H.N. 2001. Prebiotic digestion and fermentation. American Journal of Clinical
Nutrition (73)(suppl):415S-420S

Diplock, A.T., Anggett, P.J. and Aswell, M. 1999. Scientific concepts of functional foods in Europe: consensus document. British
Journal of Nutrition (81):(suppl 1)S1

Douglas, L.C. and Sanders, M.E. 2008. Probiotics and prebiotics in Dietetics Practice. Journal of the American Dietetic Association
(108):510-521

Doyon, M. and Labrecque, J.A. 2008. Functional foods: a conceptual definition. British Food Journal Vol.110 (11):1133-1149

Duncan, S.H., Scott, K.P. and Ramsay, A.G. 2003. Effects of alternative dietary substrates on competition between human colonic
bacteria in an anaerobic fermentor system. Applied Enviromental Microbiology (69):1136-1142

Gibson, G.R. 2004. From probiotics to prebiotics and healthy digestive system. Journal of Food Science Vol.69 (5):141-143

Gibson, G.R. and Roberfroid, M.B. 1995. Dietary modulation of the human colonic microbiota. Introducing the concept of
prebiotics. Nutrition (125):1401-1412
Enjoy your foods as you wish!!!

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