Prebiotics

prebiotics - non digestible carbohydrate

1. PREBIOTICS (NON – DIGESTABLE CARBOHYDRATE & RESISTANT STARCH) PRESENTED BY Sowmiya Gunasekaran

2. PREBIOTICS Prebiotics are substance that induce the growth of microorganisms that contribute to the well-being of their host.

3. NON – Digestible Carbohydrate Non – digestible carbohydrate can be defined as those which are not digested in the stomach or small intestine and are carried on into the large intestine where they might be utilized by gut micro biota as substrates resulting in a number of metabolites.

4. SOURCES Beans Fruits like apple Oat bran, Barley Whole wheat flour Nuts Garlic Onion

5. Physiological effects of Non - Digestible Carbohydrate They are considered as the dietary fiber because they performed many physiological functions. 1) FOS and GOS when consumed Food for beneficial bacteria like Bifidobacteria & Lactobacillus

6. 2) FOS, GOS and Inulin Increase the number of beneficial bacteria & Decrease the number of harmful bacteria.

7. 3) FOS, GOS or Inulin Supplementation Increase the absorption of calcium & magnesium

8. 4) FOS, GOS or Inulin Supplementation Increase the elimination of toxic substances.

9. Effects on human health and potential applications 1)Reduction in blood cholesterol level: Lowers the serum triacyl glycerol & phospholipids level. 2)Reduce Risk of Colorectal Cancer: N on – digestible fermentation may reduce the risk of colorectal cancer. 3)Cancer Prevention: Bifidobacteria digest inulin in the gut flora and produce short chain fatty acids, namely

10. Acetic acid Propionic acid Butyric acid It is believed that these acids can help to prevent certain forms of cancer. 4) Prevent Allergy: The bacterial intestinal colonization is possibly important for the development of the immune system response of neonates and young infants.

11. EFFECTIVE DOSE A Normal diet provides 5 and 10 grams of non-digestible carbohydrate / day.

12. RESISTANT STARCH Resistant starch  ( RS ) is  starch , including its degradation products, that escapes from  digestion in the small intestine of healthy individuals. Some types of resistant starch (RS1, RS2 and RS3) are fermented by the large intestinal  microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate-producing bacteria .

13. SOURCES Oats Whole wheat flour Green banana Cooked rice Raw potato starch Maize flour

14. Physiological effects of Resistant starch It is a most abundant dietary source of non-digestible carbohydrate & smaller impact on lipid and glucose metabolism. The physiological properties of RS can vary depending on the source, type and dose of resistant starch consumed. RS lowers the energy value of the food.

15. RS can also be used to enhance the fibre content of the foods. The potential RS to enhance the sound health of the individual.

16. Effects on human health and potential applications PREVENT DIARRHOEA Resistant starch Stimulate the growth of the beneficial bacteria Inhibit the pathogenic bacteria Prevent Diarrhea

17. 2) PROTECT AGAINST CARCINOGENESIS Increased the intake of RS Colorectal adenocarcinomas are reduced

18. Protect against pathogens Boost immune system Enhance Apoptosis Provide satiety.