Building on the foundation established in our previous article, we continue our exploration into the fascinating field of prebiotics. In this context, we'll delve deeper into the complexities that define them and understand consumer interest in their impact on health.
Prebiotics as a Health Trend
In the previous article, we discussed how prebiotics—food ingredients that stimulate the growth or activity of beneficial bacteria in the gut, conferring health benefits—have impacted the food and beverage industries. Undoubtedly, prebiotics are attracting consumer attention for their potential impact on health and well-being. As the demand for prebiotics continues to grow, understanding what prebiotics are and their implications is crucial for both consumers and the food industry.
Prebiotics: From Early Days to Scientific Consensus
The history of prebiotics dates back to 1980, when fructooligosaccharides (FOS) specifically stimulated beneficial bifidobacteria. The emergence of the concept of prebiotics in 1995 marked the beginning of European research to find nutritional compounds that would be the preferred food for beneficial microorganisms in the gut. In the dynamic landscape of nutrition, defining terms becomes crucial, and prebiotics are no exception. The period from 2004 to 2017 saw regular revisions of the prebiotic definition by the International Scientific Association for Probiotics and Prebiotics (ISAPP), culminating in 2017 with the publication of the consensus definition.
Internationally recognized by ISAPP experts, the term “prebiotic” is currently defined as “a substrate that is selectively utilized by host microorganisms to confer health benefits.” This definition, published in the consensus publication by Gibson et al. (2017), reflects the sound science behind prebiotics.
Deciphering the ISAPP Prebiotic Definition
Breaking down the ISAPP definition, a prebiotic is essentially a substrate that serves as food for microorganisms, specifically those in the gut microbiota. This substrate must be indigestible in the small intestine and fermentable by the gut microbiota to function effectively. The term "selectively utilized by host microorganisms" implies that certain microorganisms, such as bifidobacteria, thrive on these substrates, providing health benefits.
Health Benefits of a Thriving Host Microbiota
The positive impact of a thriving host microbiota extends beyond the confines of the gut. Locally, within the gut, prebiotics contribute to improving intestinal barrier function, intestinal function, and increasing acidity in the intestinal lumen. Beyond the gut, bacterial metabolites from the fermentation process reach various parts of the human body, offering benefits such as increased satiety, aiding weight management; improved insulin sensitivity; reduced blood glucose levels, supporting sugar intake and body weight control; decreased triglycerides; increased calcium absorption for bone support; and general immune system support, among others.
Proven vs. Potential Prebiotics
The ISAPP definition provides clarity on what distinguishes proven prebiotics from potential candidates. To qualify as a prebiotic, a substrate must be selectively utilized by host microorganisms. The crucial element is that this process must confer health benefits to the human host, influencing intestinal and extra-intestinal processes, and this fact can distinguish proven prebiotics from potential candidates.
Scientific evaluations conducted by ISAPP have identified three proven prebiotics: Inulin, Fructooligosaccharides (FOS), and Galactooligosaccharides (GOS). These compounds, two of which are plant-based inulin-type fructans (Inulin, Oligofructose/FOS), and the third a Galactooligosaccharide, primarily derived from lactose, have demonstrated their efficacy through high-quality human intervention studies, distinguishing them from potential candidates.
As we explore the variety of prebiotic products, we find several ingredients that use the term "prebiotic" without proper scientific support. In addition to inulin, FOS, and GOS, some can be considered "potential prebiotics," while others don't meet the criteria. Inappropriate use of the term contributes to confusion in the marketplace.
Looking Ahead: Paving the Way for Future Research
While inulin, FOS, and GOS remain established prebiotics, the journey doesn't end there. The quest for knowledge continues, prompting researchers to explore potential candidates through rigorous randomized clinical trials in humans.
Stay tuned for future articles in our series, where we'll continue to explore the dynamic landscape of prebiotics and reveal the transformative potential of these wonders, with insights to anticipate what will shape the future of the food and beverage industry.
