Prebiotics: Current status and perspectives Panesar Parmjit S.*, Kumari Shweta, Panesar Reeba Biotechnology Research Laboratory Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India. *E-mail of corresponding author: pspanesarrr@yahoo.com
Online published on 9 November, 2012. Abstract Prebiotics are food ingredients that are good for the health. The prebiotics stimulate the growth of healthy bacteria such as Bifidobacterium and Lactobacillus in the gut and increase resistance to invade pathogens. This effect is induced by consuming functional foods that contain prebiotics. These compound cannot be digested in the small intestines but stimulate the growth and activity of strains of bacteria in the large intestines. Prebiotics are widely used to prepare fermented dairy products like yoghurt or freeze-dried cultures. Futhermore, prebiotics are heat resistant, which keep them intact during the baking process and allow them to be incorporated into every day food choices. By consuming a nondigestible ingredient, it allows the growth of bio-cultures by reaching the intestine unaffected by the digestion processes. These foods induce metabolic activity, leading to health improvement. Healthy bacteria, in the intestine can combat unwanted bacteria, providing a number of health benefits. Top Keywords Prebiotics, Probiotics, Yoghurt, Bifidobacterium, Lactobacillus. Top |