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United States Department of Agriculture

Agricultural Research Service

Research Project: VALUABLE POLYSACCHARIDE-BASED PRODUCTS FROM SUGAR BEET PULP AND CITRUS PEEL

Location: Dairy and Functional Foods

Title: Dietary prebiotics: Current status and new definition

Authors
item Gibson, G -
item Rastall, R -
item Touhy, K -
item Hotchkiss, Arland
item Dubert-Ferrandon, A -
item Gareau, M -
item Saulnier, D -
item Buddington, R -

Submitted to: Journal of Food Science and Technology
Publication Type: Review Article
Publication Acceptance Date: January 27, 2010
Publication Date: May 7, 2010
Citation: Gibson, G.R., Scott, K.P., Rastall, R.A., Touhy, K.M., Hotchkiss, A., Dubert-Ferrandon, A., Gareau,M., Murphy,E.F., Saulnier, D., Loh, G., Macfarlane, S., Delzenne, N., Ringel, Y., Kozianowski, G., Dickman, R., Lenoir-Wijnkoop, I., Walker, C., Buddington,R. 2010. Dietary prebiotics: Current status and new definition. Journal of Food Science and Technology Bulletin: Functional Foods 7:1-19.

Technical Abstract: In November 2008, a group of scientists met at the 6th Meeting of the International Scientific Association of Probiotics and Prebiotics (ISAPP) in London, Ontario. The aim was to discuss the functionality of prebiotics. As a result of this, it was decided that the prebiotic field as it stands is dominated by gastrointestinal events. However, in the future it may be the case that other mixed microbial ecosystems may be modulated by a prebiotic approach, such as the oral cavity, skin, and urogenital tract. A decision was taken therefore to build upon current prebiotic status and define a niche for ‘dietary prebiotics.’ This review is co-authored by the working group of ISAPP scientists and sets the background for defining dietary prebiotics as: “A dietary prebiotic is a selectively fermented ingredient that results in specific changes, in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health.”

Last Modified: 9/1/2014
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