[Prebiotics: concept, properties and beneficial effects].

Area of Science:

• Microbiology
• Nutrition Science
• Human Health

Background:

• Prebiotics are non-digestible food ingredients that selectively stimulate beneficial gut bacteria.
• They serve as substrates for microbial fermentation, producing energy, metabolites, and micronutrients for the host.
• Understanding prebiotics requires a multidisciplinary approach, integrating microbiology, chemistry, and human physiology.

Purpose of the Study:

• To provide a comprehensive overview of prebiotic carbohydrates, their properties, and health benefits in humans.
• To describe accepted prebiotics with strong scientific evidence and discuss emerging prebiotics.
• To outline analytical techniques, experimental models, and criteria for human intervention trials.

Main Methods:

• Literature review and synthesis of data from international organizations and researchers.
• Description of accepted prebiotics (e.g., inulin-type fructans, FOS, GOS, lactulose, HMOS) and emerging candidates.
• Discussion of analytical techniques for characterization and in vitro/in vivo models for evaluation.

Main Results:

• Accepted prebiotics like inulin-type fructans, FOS, GOS, lactulose, and HMOS demonstrate significant health benefits.
• Chemical structure critically influences prebiotic properties, necessitating robust analytical characterization.
• Prebiotics exert beneficial effects at both intestinal and systemic levels.

Conclusions:

• A multidisciplinary approach is essential for validating the health claims of prebiotics.
• Prebiotics play a vital role in modulating the gut microbiota and improving host health.
• Continued research is crucial for understanding and utilizing the full potential of prebiotics.