Evaluation of potential prebiotics: a review
Prebiotics are any undigested food ingredients that are selectively fermented and allow for specific changes in the gut microbiota, thus improving the hosts’ health. In order to assess the potential of a food component to be considered as a prebiotic ingredient, several in vitro and in vivo experime...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor and Francis
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72642/1/Evaluation%20of%20potential%20prebiotics.pdf |
| _version_ | 1825950120244412416 |
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| author | Abang Bajury, Dayang Marshitah Mohd Nashri, Siti Maisarah King, Patricia Jie Hung Sarbini, Shahrul Razid |
| author_facet | Abang Bajury, Dayang Marshitah Mohd Nashri, Siti Maisarah King, Patricia Jie Hung Sarbini, Shahrul Razid |
| author_sort | Abang Bajury, Dayang Marshitah |
| collection | UPM |
| description | Prebiotics are any undigested food ingredients that are selectively fermented and allow for specific changes in the gut microbiota, thus improving the hosts’ health. In order to assess the potential of a food component to be considered as a prebiotic ingredient, several in vitro and in vivo experimentations need to be performed to provide scientific substantiation. In vitro studies are widely used because they are faster, cheaper, and more ethical compared to in vivo studies. However, in vitro studies faced difficulties in simulating the highly complex physiological and physiochemical events occurring in animal and human digestive tracts. Therefore, it is recommended that the results of in vitro studies be justified with in vivo experimentations to support their specific methodologies. Devised standard procedures for the evaluation and validation of prebiotic ingredients will boost confidence among the scientific community, approval of regulators, and acceptance from consumers on prebiotics and functional food science. |
| first_indexed | 2024-03-06T10:09:45Z |
| format | Article |
| id | upm.eprints-72642 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:09:45Z |
| publishDate | 2018 |
| publisher | Taylor and Francis |
| record_format | dspace |
| spelling | upm.eprints-726422020-11-19T01:48:16Z http://psasir.upm.edu.my/id/eprint/72642/ Evaluation of potential prebiotics: a review Abang Bajury, Dayang Marshitah Mohd Nashri, Siti Maisarah King, Patricia Jie Hung Sarbini, Shahrul Razid Prebiotics are any undigested food ingredients that are selectively fermented and allow for specific changes in the gut microbiota, thus improving the hosts’ health. In order to assess the potential of a food component to be considered as a prebiotic ingredient, several in vitro and in vivo experimentations need to be performed to provide scientific substantiation. In vitro studies are widely used because they are faster, cheaper, and more ethical compared to in vivo studies. However, in vitro studies faced difficulties in simulating the highly complex physiological and physiochemical events occurring in animal and human digestive tracts. Therefore, it is recommended that the results of in vitro studies be justified with in vivo experimentations to support their specific methodologies. Devised standard procedures for the evaluation and validation of prebiotic ingredients will boost confidence among the scientific community, approval of regulators, and acceptance from consumers on prebiotics and functional food science. Taylor and Francis 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72642/1/Evaluation%20of%20potential%20prebiotics.pdf Abang Bajury, Dayang Marshitah and Mohd Nashri, Siti Maisarah and King, Patricia Jie Hung and Sarbini, Shahrul Razid (2018) Evaluation of potential prebiotics: a review. Food Reviews International, 34 (7). 639 - 664. ISSN 8755-9129; ESSN: 1525-6103 https://www.tandfonline.com/doi/abs/10.1080/87559129.2017.1373287?journalCode=lfri20 10.1080/87559129.2017.1373287 |
| spellingShingle | Abang Bajury, Dayang Marshitah Mohd Nashri, Siti Maisarah King, Patricia Jie Hung Sarbini, Shahrul Razid Evaluation of potential prebiotics: a review |
| title | Evaluation of potential prebiotics: a review |
| title_full | Evaluation of potential prebiotics: a review |
| title_fullStr | Evaluation of potential prebiotics: a review |
| title_full_unstemmed | Evaluation of potential prebiotics: a review |
| title_short | Evaluation of potential prebiotics: a review |
| title_sort | evaluation of potential prebiotics a review |
| url | http://psasir.upm.edu.my/id/eprint/72642/1/Evaluation%20of%20potential%20prebiotics.pdf |
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