Recent findings in production and health benefits of prebiotics; a review of literatures
Publish place: Trends in Pharmaceutical Sciences، Vol: 4، Issue: 4
Publish Year: 1397
نوع سند: مقاله ژورنالی
زبان: English
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تاریخ نمایه سازی: 8 دی 1398
Abstract:
Prebiotics are known as fermented ingredient with specific health benefits. The two main fermentative substrates of dietary origin are non-digestible carbohydrates and proteins which escape digestion in the small intestine. Beside traditional protocols for production of prebiotics, there are some commercial advanced methods for mass production of prebiotics with acceptable health effects. On the other hand, different types of nondigestible oligosaccharides (NDO) are used in the food and drug industries as functional foods and nutraceuticals due to their prebiotic effects and also immunomodulation effects (ex. SCFA modulate chemokine expression in intestinal epithelial cells). Prebiotics with novel and wide variety of health benefits deal with a bright future for improving society health.
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Authors
Abdorrasoul Malekpour
Legal Medicine Research Center, Legal Medicine Organization of Iran, Tehran, Iran
Mehdi Forouzesh
M.D., Assistant Professor, Legal Medicine Research Center, Legal Medicine Organization of Iran, Tehran, Iran
Saeid Gholamzadeh
Legal Medicine Research Center, Legal Medicine Organization of Iran, Tehran, Iran
Younes Ghasemi
Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
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