Renuka Basavaiah and Prapulla S. Gurudutt* Pages 230 - 245 ( 16 )
The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. 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.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin-dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.
Prebiotics, sweeteners, dietary fiber, sugar substitutes, oligosaccharides, probiotics, lipid metabolism, immunity, cancer, diabetes, allergy, gastrointestinal tract.
Department of Microbiology and Fermentation Technology, Central Food Technological Research Institute, Mysore – 570 020, Karnataka, CSIR, Department of Microbiology and Fermentation Technology, Central Food Technological Research Institute, Mysore – 570 020, Karnataka, CSIR