Abstract
Amongst those components most likely to be used in functional foods, prebiotics show very interesting properties with some already being recognised and used as improved food ingredients (Coussement, 1996). A prebiotic has been defined as “a 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, and thus improves host health” (Gibson and Roberfroid, 1995). To be classified as a prebiotic, a food ingredient should be neither hydrolysed, nor absorbed in the upper part of the gastrointestinal tract, be selectively fermented by a limited number of potentially beneficial bacteria in the colon, and alter the composition of the colonic microbiota towards a healthier community. A prebiotic may also induce systemic effects which can be beneficial to the host.
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Franck, A. (1999). Prebiotics in Consumer Products. In: Gibson, G.R., Roberfroid, M.B. (eds) Colonic Microbiota, Nutrition and Health. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1079-4_19
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DOI: https://doi.org/10.1007/978-94-017-1079-4_19
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