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Presented by:
Aida Firdaus bt Muhammad Nurul AzmiGS 22948
Under the supervision of:
Assoc. Prof. Dr. Shuhaimi bin Mustafa
Department of Microbiology,
Faculty of Biotechnology & Biomolecular Sciences
Universiti Putra Malaysia
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An Introduction to Functional Foods
A concept of prebiotic
Conclusions
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a.k.a µsuper food¶, µnutraceutical¶, µdesigners food¶
refers to foods that have special beneficial effects on the
human organism
by definition:
³Food 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´.
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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).
Statistics:
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W
hy consumers demandon functional food?
they are becoming more health conscious
people have turned to natural food sources
as an alternative to artificial food supplement
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First introduced in 1995 by Gibson & Roberfroid:
³a 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.:
³selectively 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´
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Prebiotics Composition Production Method DP References
Inulin (2-1) fructans Hot water extraction from
chicory root
11-65 Coppa et.al., 2002;
Franck, 2002;
Roberfroid, 2002;
Roberfroid, 2005
Fructo-oligosaccharides
(FOS)
(2-1) fructans Tranfructosylation from
sucrose, or hydrolysis of
chicory inulin
2-10
3-5
L¶Homme et.l., 2003;
Losada & Olleros, 2002
Galacto-
oligosaccharides
(GOS)
Oligo-galactose (85%) with
some glucose and lactose
Produced from lactose by
-galactosidase
2-5 Alander et.al., 2001;
Ziegler et.al, 2007
Soya-oligosaccharides
(SOS)
Mixture of raffinose (F-Gal-
G) and stachyose (F-Gal-
Gal-G)
Extracted from soya bean
whey
3-4 Crittendan& Playne, 1996;
Hayakawa et.al., 1990;
Jaskari,1998
Xylo-oligosaccharides(XOS) F(1-4)-linked xylose Enzymic hydrolysis of xylan 2-4 Crittendan & Playne, 2002;Yamada, 1993
Pyrodextrins Mixture of glucose-
containing oligosaccharides
Pyrolysis of potato or maize
starch
Various Kwon e t.al., 2005;
Laurentinet.al., 2003
Isomalto-
oligosaccharides
(IMO)
E(1-4) glucose and
branchedE(1-6) glucose
Transgalactosylation of
maltose
2-8 Kaneko et.al., 1995;
Kohmoto et.al., 1991
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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).
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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
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Resistance to
upper gut tract
Fermentation by
intestinal microbiota
Beneficial to
the host health
Selective stimulation
of probiotics
Stability to food
processing treatments
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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
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POTENTIAL SOURCE OF PREBIOTICS???
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Arihara, K . 2006. Strategies for designing novel functional meat products. Meat Science (74) 219±229
Blades, M. 2000. Functional foods or nutaceuticals. J ournal of Nutrition and Food ScienceVol.30 (2):73-75
Childs, N. M., & Poryzees, G. H. (1997). Foods that help prevent disease: Consumer attitudes and public policy implications.
British Food J ournal (9):419±426
Cummings, J.H., Macfarlane, G.T. and Englyst, H. N. 2001. Prebiotic digestion and fermentation. American J ournal of C l inical 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
J ournal of Nutrition (81):(suppl 1)S1
Douglas, L.C. and Sanders, M.E. 2008. Probiotics and prebiotics in Dietetics Practice. J ournal of the American Diet etic A ssociation
(108):510-521
Doyon, M. and Labrecque, J.A. 2008. Functional foods: a conceptual definition. B
ritish Food J
ournal
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. J ournal of Food ScienceVol.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
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Enjoy your foods as you wish!!!