Prebiotic effects of inulin and oligofructose
Prebiotic effects of inulin and oligofructose
复制标题
DOI：
10.1079/bjn/2002537
复制
发表时间：
2002-05-01
影响因子：
3.6
通讯作者：
Gibson, GR
中科院分区：
文献类型：
--
作者：
Kolida, S;Tuohy, K;Gibson, GR
益生元是不可消化的食物成分，针对人体大肠微生物群中的某些成分。有效的益生元需要在其中具有特定的发酵，从而具有将粪便微生物群落组成改变为更“有益”的群落结构的能力。这应该通过刺激良性或潜在的健康促进属而不是有害的群体来实现。由于它们的阳性属性，双歧杆菌和乳酸杆菌是最常见的靶生物。菊粉和低聚果糖都被证明是有效的益生元。这已通过不同实验室的体外和体内评估得到证实。由于其公认的益生元特性，主要是选择性刺激结肠双歧杆菌，菊粉和低聚果糖越来越多地用于新食品开发。例子包括饮料、酸奶、饼干和餐桌上的涂抹酱。由于益生菌可以对肠道病原体发挥公认的抑制作用，益生元摄入的最重要方面之一是强化肠道植物群以抵抗急性感染。
Prebiotics are non-digestible food ingredients that target certain components within the microbiota of the human large intestine. Efficient prebiotics need to have a specific fermentation therein and thereby have the ability to alter the faecal microflora composition towards a more 'beneficial' community structure. This should occur by the stimulation of benign or potentially health promoting genera but not the harmful groups. Because of their positive attributes bifidobacteria and lactobacilli are the most frequent target organisms. Both inulin and oligofructose have been demonstrated to be effective prebiotics. This has been shown through both in vitro and in vivo assessments in different laboratories. Because of their recognised prebiotic properties, principally the selective stimulation of colonic bifidobacteria, both inulin and oligofructose are increasingly used in new food product developments. Examples include drinks, yoghurts, biscuits and table spreads. Because of the recognised inhibitory effects that bifidobacteria can exert against gut pathogens, one of the most important aspects of prebiotic ingestion is fortification of the gut flora to resist acute infections.