Probiotics, prebiotics, and synbiotics : bioactive foods in health promotion / edited by Ronald Ross Watson, Victor R. Preedy.

Format:

Book

Contributor:

Watson, Ronald R. (Ronald Ross), editor.

Preedy, Victor R., editor.

Language:

English

Subjects (All):

Probiotics.

Functional foods.

Physical Description:

1 online resource (0 p.)

Edition:

2nd ed.

Place of Publication:

Amsterdam, Netherlands : Academic Press, 2016.

Language Note:

English

Summary:

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations.

Contents:

Front Cover

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion

Copyright

Contents

Contributors

Preface

Prebiotics in Health Promotion

Probiotics in Foods

Synbiotics: Production, Application, and Health Promotion

Probiotics in Health

Probiotics and Chronic Diseases

Acknowledgments

Biographies

Part I: Prebiotics in Health Promotion

Chapter 1: Prebiotics and Probiotics: An Assessment of Their Safety and Health Benefits

1 Introduction

2 Prebiotic Concept

3 Use of Prebiotics

3.1 Use of Prebiotic as Medical Purposes

3.2 Prebiotic Sources

3.2.1 Fructans

3.2.2 Resistant Starch

3.3 Prebiotics and Resistance to Gastrointestinal Infections

4 Evaluation of Prebiotic

4.1 AFCSF Product Specification/Characteristics of the Prebiotic

4.2 Functionality

4.3 Qualifications

4.4 Safety

5 Probiotics Used in Food

6 Synbiotic

7 Safety Aspect of Probiotics

7.1 In Vitro Studies

7.2 Animal Studies

7.3 Noninvasive Tests in Animal Models and Humans

7.4 Studies in Humans

7.5 Epidemiological and Postmarketing Surveillance

7.5.1 Genotoxicity Studies Including Mutagenicity

7.5.2 Toxin Production and Virulence Factors

7.5.3 Antibiotic Resistance Profile and Transferability of Resistances

8 Prebiotic and Probiotic Efficacy Evidence

8.1 In Vitro Evidence

8.2 Animal Models

8.3 Human Cases Studies

8.4 Human Trials

9 Prebiotic and Probiotic Claims

9.1 European Union

9.1.1 Organization and Content of the Application

9.2 The United States

10 Qualified Presumption of Safety ( QPS) Concept of MicroOrganisms Used in Food

10.1 Taxonomic Status of Candidate Organisms for QPS Assessment

10.2 Purpose and Advantages of QPS

10.3 Requirements of QPS

11 Conclusion

References.

Chapter 2: Pre- and Probiotic Supplementation in Ruminant Livestock Production

2 The Ruminant

2.1 Anatomy and Physiology of the Ruminant Gastrointestinal Tract

2.2 The Ruminant Gut Microbiota

2.3 Microbial Stimulation of Regulatory Immune Mechanisms

2.4 Microbial Contributions to Ruminant Nutrition and Metabolism

3 Prebiotics

3.1 Prebiotic Substances

3.2 Prebiotics and Their Effect on Probiotic Supplementation and the Gut Microbiota

4 Probiotics

4.1 Probiotic Species and Blends

4.2 Probiotics: Ruminant Performance

4.2.1 Probiotics in Ruminant Maturation and Development

4.2.2 Probiotic Effects on Growth and Performance

4.2.3 Probiotics and Dairy Cows

4.2.4 Probiotics: Ruminant Disease Management and Health Promotion

4.2.5 Probiotics and Gastrointestinal Diseases

4.2.6 Probiotics and Ruminal Acidosis

4.2.7 Probiotics and Environmentally Induced Stress

4.3 Probiotics, Methanogens, and the Environment

5 Discussion and Conclusions

References

Chapter 3: Prebiotic Addition in Dairy Products: Processing and Health Benefits

1 Functional Foods

2 Prebiotic Ingredients

3 ß -Glucan

4 Resistant Starch

5 Inulin-Type Fructans

6 The Role of Fructans in Plants

7 Chemical Structure of Fructans

8 Physicochemical Properties of Inulin

9 Structural and Rheological Aspects

10 Inulin as a Fat Replacer

11 Effects of Process and Process Conditions

12 Oligofructose

13 Functional Effects of Prebiotics on the Health

14 Sensory Aspects

15 Prebiotics in Dairy Products

16 Perspectives

Chapter 4: Low-Lactose, Prebiotic-Enriched Milk

1 Human Milk Oligosaccharides

2 Galacto-Oligosaccharides (GOS) and Fructo-Oligosaccharides (FOS) in Dairy Products

3 Enzymatic Synthesis of GOS

4 In Situ Formation of GOS in Milk.

5 GOS Formation in Milk with ß -Galactosidase from B. circulans

6 GOS Formation in Milk with ß -Galactosidase from K. lactis

7 Effect of Temperature on GOS Formation in Milk

8 Proposed Method to Obtain Low-Lactose, Milk-Enriched in GOS

Chapter 5: Intestinal Microbiota in Breast-Fed Infants: Insights into Infant-Associated Bifidobacteria and Human Milk Glycans

2 Intestinal Microbiota in Breast-Fed Infants

3 Human Milk Composition and Complexity

4 Antimicrobial Activities in Human Milk

5 Human Milk Glycans

6 HMO Structures and Properties

7 Structure-Function Relationships of HMOs

8 Bifidobacterial Strategies of HMO Consumption

9 Human Milk Glycoproteins and Glycolipids

10 Consumption of Human Milk Glycoconjugates by Bifidobacteria

11 Bifidobacteria and Health Benefits to the Infant

12 Infant Formula

13 Conclusions

Chapter 6: Probiotics and Prebiotics for Promoting Health: Through Gut Microbiota

2 Human Gut Microbiota: Complexities, Diversities, Functionalities

3 Gut Microbiota Balance in the Triangle of Nutrition, Health, and Disease

4 Factors Influencing the Gut Microbiota

5 Modulation of Gut Microbiota Composition

6 Probiotics: Foundation and Definition

7 Health Benefits of Probiotics

8 Probiotics' Effects on Intestinal Microbiota and Environment

9 Prebiotics

10 Future Prospects and Expectations

Chapter 7: Prebiotics in Human Milk and in Infant Formulas

2 Development of the Immune System in Infants

3 Breast Milk and Defense Against Infections and Allergic Manifestations

4 What Are Prebiotics?

5 Human Milk Oligosaccharides

6 Prebiotics in Infant Formulas

7 Side Effects

8 Regulation of the Addition of Prebiotics to Infant Formulas.

9 Conclusions

Chapter 8: Prebiotics and Probiotics in Infant Nutrition

2 Development and Physiology of the Gastrointestinal Ecosystem

3.1 Definition

3.2 Characteristics

4 Human Milk Oligosaccharides

5 Nonhuman Milk Oligosaccharides

5.1 Oligosaccharides from Animal Milks

5.2 Nonmilk Oligosaccharides

5.3 Mechanisms of Action

5.4 Side Effects

6 Probiotics

6.1 Definition

6.2 Characteristics

6.3 Mechanisms of Action

6.4 Side Effects

7 Symbiotics

8 Use of Prebiotics in Pediatrics

8.1 Nonmilk Oligosaccharides and Prebiotic Effects of Breast Milk

8.2 Nonmilk Oligosaccharides and the Prevention of Infections and Allergies

8.3 Nonmilk Oligosaccharides and Other Effects

9 Use of Probiotics in Pediatrics

10 Acute Diarrhea

10.1 Antibiotic-Associated Diarrhea

10.2 Necrotizing Enterocolitis

10.3 Allergy

11 Other Pediatric Uses

11.1 Constipation

11.2 Inflammatory Bowel Disease

11.3 Irritable Bowel Syndrome

11.4 Helicobacter pylori Infection

11.5 Lactose Intolerance

11.6 Respiratory Tract Infections

11.7 Urinary Tract Infections

11.8 Obesity and Diabetes

11.9 Prebiotics and Probiotics in Infant Formulas

12 Conclusion

Chapter 9: Synthesis of Prebiotic Galacto-Oligosaccharides: Science and Technology

2 Galacto-Oligosaccharides ( GOS): Chemical Synthesis vs. Biocatalysis

3 Synthesis of GOS Using Galactosyltransferases

4 Synthesis of GOS Using ß -Galactosidases

4.1 Mechanism of Catalysis by ß -Galactosidases

4.2 Hydrolysis vs. Transgalactosylation During Lactose Hydrolysis by ß -Galactosidases

4.3 Factors Affecting GOS Synthesis Using ß -Galactosidases

4.3.1 Initial Lactose Concentration

4.3.2 Temperature

4.3.3 Enzyme Source

4.3.4 GOS Synthesis Time.

4.3.5 Other Factors ( pH and Inhibitors)

4.4 Degree of Polymerization and Glycosidic Linkages in GOS Mixtures

5 Types of Biocatalysts Used in GOS Synthesis

5.1 Whole Cell Biocatalysts

5.2 Free ß -Galactosidases

5.3 Recombinant ß -Galactosidases

6 Improving the GOS Synthesis Process

6.1 Immobilization of ß -Galactosidases

6.1.1 Methods of ß -Galactosidase Immobilization

6.1.1.1 Cross-linking

6.1.1.2 Carrier Binding

6.1.1.2.1 Covalent Binding

6.1.1.2.2 Noncovalent Binding

6.1.1.3 Inclusion

6.2 Protein Engineering

6.3 Reaction Medium Engineering

7 Future Developments

Chapter 10: Prebiotics as Protectants of Lactic Acid Bacteria

2 Physical Chemistry of the Preservation of Lactic Acid Bacteria and Probiotics

3 Use of Prebiotics as Protectants of Starters

4 Prebiotics as Probiotic Protectants in Food Matrices

5 Prebiotics as Probiotic Protectants in the Gastrointestinal Tract

6 Conclusions

Chapter 11: Prebiotic Agave Fructans and Immune Aspects

1 Chapter Points

2 Introduction

3 Agave Plant: Origin and the Role of Fructans

4 Chemical Structures of Agave Fructans

5 Overview of the Immune System

5.1 Innate Immunity

5.2 Acquired Immunity

5.3 Gut-Associated Lymphoid Tissue

6 Mechanism of Prebiotics

7 Health Implication of Agave Fructans: In Vivo and In Vitro Studies

7.1 Prebiotic Effect

7.2 Obesity, Blood Lipids, and Cholesterol

7.3 Toxicological Studies

7.4 Immunological Studies

7.5 Cancer

8 Discussion of Immune Aspects of Agave Fructans

9 Conclusions

Chapter 12: Prebiotics Use in Children

2 Prebiotics and Short-Chain Fatty Acids

3 Clinical Effects in Children

3.1 Gastrointestinal Transit and Resorption of Nutrients.

3.2 Protection Against Infections and Treatment of Acute Diarrhea.

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed November 10, 2015).

Description based on publisher supplied metadata and other sources.

ISBN:

9780128023716

0128023716

9780128021897

0128021896

OCLC:

927490067