Prebiotics and Probiotics: Are they Functional Foods?

October 30, 2003

Medical Abstract Title:

Author:

Roberfroid MB

Source:

Am J Clin Nutr. 2000;71(suppl):1682S-1687S.

Abstract:

A probiotic is a viable microbial dietary supplement that

beneficially affects the host through its effects in the intestinal

tract. Probiotics are widely used to prepare fermented dairy

products such as yogurt or freeze-dried cultures. In the future,

they may also be found in fermented vegetables and meats.

Several health-related effects associated with the intake of

probiotics, including alleviation of lactose intolerance and immune

enhancement, have been reported in human studies. Some evidence

suggests a role for probiotics in reducing the risk of rotavirus-

induced diarrhea and colon cancer.

Prebiotics are nondigestible food ingredients that benefit the host

by selectively stimulating the growth or activity of one or a

limited number of bacteria in the colon.

Work with prebiotics has been limited, and only studies involving

the inulin-type fructans have generated sufficient data for thorough

evaluation regarding their possible use as functional food

ingredients. At present, claims about reduction of disease risk are

only tentative and further research is needed. Among the claims are

constipation relief, suppression of diarrhea, and reduction of the

risks of osteoporosis, atherosclerotic cardiovascular disease

associated with dyslipidemia and insulin resistance, obesity, and

possibly type 2 diabetes.

The combination of probiotics and prebiotics in a synbiotic has not

been studied.

This combination might improve the survival of the bacteria crossing

the upper part of the gastrointestinal tract, thereby enhancing

their effects in the large bowel. In addition, their effects might

be additive or even synergistic.

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