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The current trends and future perspectives of prebiotics research: a review
Open accessAbstract
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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“the main non-enzymatic hydrolytic techniques used at an industrial level are ultrasound (in the case of carrageenans, agarose and xylan), microwaves (for hydrolysis of exopolysaccharides obtained from Porphyridium cruentum), use of free radicals (for fucoidan and algae galactan), or the application of diluted acids (for example, phosphoric acid) [124,125,126,127,128,129,130].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [130]
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Metadata
- Authors
- Patel, S., & Goyal, A.
- Affiliations
- Lovely Professional University (IN)
- Indian Institute of Technology Guwahati (IN)
- Corresponding author
- Patel, Seema
- Venue
- 3 Biotech
- Published
- 2012-01-28
- Volume
- 2
- Issue
- 2
- Pages
- 115-125
- ISSN
- 2190-572X (ISSN-L)
- 2190-5738
- 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
- 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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