Prebiotics and synbiotics: towards the next generation.
Recent research in the area of prebiotic oligosaccharides and synbiotic combinations with probiotics is leading towards a more targeted development of functional food ingredients. Improved molecular techniques for analysis of the gut microflora, new manufacturing biotechnologies, and increased understanding of the metabolism of oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics and synbiotics for specific functional properties and health outcomes.
Rastall
Robert A
RA
School of Food Biosciences, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK. r.a.rastall@reading.ac.uk
Maitin
Vatsala
V
D000368:Aged; D000375:Aging; D001419:Bacteria / Q000145:classification / Q000187:drug effects / Q000235:genetics / Q000378:metabolism*; D001644:Bifidobacterium / Q000187:drug effects / Q000254:growth & development; D005243:Feces / Q000382:microbiology*; D005818:Genetic Engineering / Q000379:methods; D006801:Humans; D007223:Infant; D007231:Infant, Newborn; D007422:Intestines / Q000382:microbiology*; D008875:Middle Aged; D009844:Oligosaccharides / Q000008:administration & dosage / Q000145:classification / Q000378:metabolism*; D019936:Probiotics / Q000008:administration & dosage / Q000145:classification* / Q000378:metabolism*; D013045:Species Specificity; D013329:Structure-Activity Relationship
D009844:Oligosaccharides