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Cited by 1,398Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyGut microbiota and health

Functional food science and gastrointestinal physiology and function

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Salminen, S., Bouley, C., Boutron, M.-C., Cummings, J. H., Franck, A., Gibson, G. R., Isolauri, E., Moreau, M.-C. +2 more·1998·British Journal of Nutrition
DOI 10.1079/bjn19980108
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Abstract

The gut is an obvious target for the development of functional foods, acting as it does as the interface between diet and the metabolic events which sustain life. The key processes in digestive physiology which can be regulated by modifying diet are satiety, the rate and extent of macronutrient breakdown and absorption from the small bowel, sterol metabolism, the colonic microflora, fermentation, mucosal function and bowel habit, and the gut immune system. The intestinal microflora is the main focus of many current functional foods. Probiotics are foods which contain live bacteria which are beneficial to health whilst prebiotics, such as certain non-digestible oligosaccharides which selectively stimulate the growth of bifidobacteria in the colon, are already on the market. Their claimed benefits are to alleviate lactose maldigestion, increase resistance to invasion by pathogenic species of bacteria in the gut, stimulate the immune system and possibly protect against cancer. There are very few reports of well-designed human intervention studies with prebiotics as yet. Certain probiotic species have been shown to shorten the duration of rotavirus diarrhoea in children but much more work is needed on the mechanism of immunomodulation and of competitive exclusion and microflora modification. The develop-ment of functional foods for the gut is in its infancy and will be successful only if more fundamental research is done on digestive physiology, the gut microflora, immune system and mucosal function.

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Authors
Salminen, S., Bouley, C., Boutron, M.-C., Cummings, J. H., Franck, A., Gibson, G. R., Isolauri, E., Moreau, M.-C., Roberfroid, M., & Rowland, I.
Affiliations
  • University of Turku (FI)
  • Danone (France) (FR)
  • Raffinerie Tirlemontoise (Belgium) (BE)
  • Quadram Institute (GB)
  • University of Tampere (FI)
  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
  • UCLouvain (BE)
  • University of Ulster (GB)
Corresponding author
Cummings, J. H.
ORCID
Venue
British Journal of Nutrition
Publisher
Cambridge University Press (CUP)
Published
1998-08
Volume
80
Issue
S1
Pages
S147-S171
ISSN
  • 0007-1145 (ISSN-L)
  • 1475-2662
DOI
10.1079/bjn19980108
OpenAlex
W2154264360
Cited by
1,398
References
4
Citations by year
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FWCI
9.16
Type
journal article
Language
en
Open access
Licence
www.cambridge.org/core/terms (unspecified, 3142 d)
Locations
  • British Journal Of Nutrition (publishedVersion)
  • PubMed (publishedVersion)
  • HAL (submittedVersion)
  • DIAL (Catholic University of Leuven) (submittedVersion)
Funders
  • Royal Society of Chemistry
  • University of Cambridge
  • National Cancer Institute
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
Keywords
functional foods, digestive physiology, gut microbiota, probiotics, prebiotics, non-digestible oligosaccharides, Bifidobacterium, satiety, sterol metabolism, colonic fermentation, mucosal function, bowel habits, gut immune system, lactose maldigestion, rotavirus gastroenteritis, competitive exclusion, immunomodulation, cancer prevention
MeSH terms
Bacteria, Diet, Digestive System, Digestive System Physiological Phenomena, Food, Food Additives, Gastrointestinal Diseases, Humans, Intestinal Mucosa, Lymphoid Tissue, Probiotics

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