Cited by 257Microbial Metabolites in Food BiotechnologyProbiotics and Fermented FoodsInfant Nutrition and Health

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The current trends and future perspectives of prebiotics research: a review

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Patel, Seema, Goyal, Arun·2012·3 Biotech

DOI 10.1007/s13205-012-0044-xPMC PMC3376865

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Abstract

Prebiotics are non-digestible food ingredients that stimulate the growth of bifidogenic and lactic acid bacteria in the gastro-intestinal tract. Typically, the prebiotics consist of dietary fibers and oligosaccharides. Prebiotics exert a plethora of health-promoting effects, owing to which multi million food and pharma industries have been established. Prebiotics are being implicated in starter culture formulation, gut health maintenance, colitis prevention, cancer inhibition, immunopotentiaton, cholesterol removal, reduction of cardiovascular disease, prevention of obesity and constipation, bacteriocin production, use in fishery, poultry, pig, cattle feed and pet food. Looking at the ever-increasing demand of prebiotics, in this review, recent trends in prebiotic production from new novel sources, from food industrial wastes, prebiotic supplementation in food, commercially available prebiotic agents, prebiotic production by various techniques and future perspectives has been discussed. The critical insight into this hot research area aims to stimulate further ponderance.

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Fig. 1 Potential applications of prebioticsCC BY · PubMed Central

Fig. 2 Various methods of prebiotics productionCC BY · PubMed Central

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Authors: Patel, S., & Goyal, A.
Affiliations: Lovely Professional University (IN)
Indian Institute of Technology Guwahati (IN)
Corresponding author: Patel, Seema
ORCID: Patel, Seema
Goyal, Arun
Venue: 3 Biotech
Publisher: Springer Science and Business Media LLC
Published: 2012-01-28
Volume: 2
Issue: 2
Pages: 115-125
ISSN: 2190-572X (ISSN-L)
2190-5738
DOI: 10.1007/s13205-012-0044-x
PMC: PMC3376865
OpenAlex: W2075256409
Cited by: 256
References: 100
Citations by year: 2026: 8 · 2025: 14 · 2024: 19 · 2023: 12 · 2022: 24 · 2021: 25 · 2020: 23 · 2019: 27 · 2018: 30 · 2017: 25 · 2016: 20 · 2015: 10 · 2014: 13 · 2013: 6
FWCI: 8.61
Type: journal article
Language: en
Open access: hybrid
doi.org
Licence: cc-by
www.springer.com/tdm (unspecified)
Locations: 3 Biotech (publishedVersion, cc-by)
Europe PMC (PubMed Central) (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
Keywords: prebiotics, dietary fiber, oligosaccharides, lactic acid bacteria, gut health, colitis prevention, cancer inhibition, immunopotentiation, cholesterol lowering, cardiovascular disease, obesity, constipation, bacteriocin production, prebiotic supplementation

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The current trends and future perspectives of prebiotics research: a review

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