Prebiotic Effects of Inulin and Oligofructose

October 30, 2003

Medical Abstract Title:

Author:

Kolida S, Tuohy K, Gibson GR.

Source:

Br J Nutr. 2002;87(Suppl 2):S193-S197.

Abstract:

Prebiotics are non-digestible food ingredients that target certain

components within the microbiota of the human large intestine.

Efficient prebiotics need to have a specific fermentation therein

and thereby have the ability to alter the faecal microflora

composition towards a more 'beneficial' community structure.

This should occur by the stimulation of benign or potentially health

promoting genera but not the harmful groups.

Because of their positive attributes bifidobacteria and

lactobacilli are the most frequent target organisms.

Both inulin and oligofructose have been demonstrated to be

effective prebiotics.

This has been shown through both in vitro and in vivo assessments

in different laboratories. Because of their recognised prebiotic

properties, principally the selective stimulation of colonic

bifidobacteria, both inulin and oligofructose are increasingly used

in new food product developments.

Examples include drinks and yogurts. Because of the recognised

inhibitory effects that bifidobacteria can exert against gut

pathogens, one of the most important aspects of prebiotic ingestion

is fortification of the gut flora to resist acute infections.

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