Prebiotics

Abstract

Prebiotics are nondigestible dietary fibers that benefit the host health by stimulating the growth of probiotic microorganisms in the colon. Lactulose, galacto-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharide, malto-oligosaccharides, inulin, and its hydrolysates are some commonly used prebiotics comprising of two to ten sugar moieties. The end products of these prebiotics, i.e., acetate, butyrate, and propionate, act as energy sources for host organisms. Naturally, these can be obtained in small amounts through plant sources, such as chicory, onion, garlic, asparagus, artichoke, bananas, and tomatoes. These can also be produced at large scale by using microorganisms and their enzymes. Besides refined sugar molecules, these can also be synthesized by using agro-industrial waste/by-products, such as whey, wheat and rice straw, and sugarcane bagasse, making the production process more economical. Prebiotics have bifidus-stimulating ability, immunomodulatory effect, and antioxidant properties besides their role in reducing risks of cancer, acute gastroenteritis, osteoporosis, and hyperlipidemia. The prebiotic compounds can be employed for the fortification of different food products for the development of functional foods with high nutritional and therapeutic properties. This chapter provides a comprehensive overview on common prebiotics, enzyme involved, and their production by biotechnological strategies besides potential benefits.