Vol. 6, Issue 11 (2017)

Author(s):
K Sethy, V Dhaigude, P Dwibedy, BK Mishra, V Vaidantika, P Priyadarshinee, NR Debata and PD Adhikary

Abstract:
A prebiotic is defined as a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/ or activity of one or a limited number of bacteria. Fructo oligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS), isomaltooligosaccharide (IMO) and lactulose alter the microflora, increasing the level of bifidobacteria and lactobacilli. They inhibit pathogens through competition with receptor sites on the gut wall and inhibit pathogen persistence and thus reduce the potential risk of infection. They may also compete effectively for nutrients with pathogens. Prebiotics manipulate the microbial intestinal environment and subsequently prevent the occurrence of infectious bowel disease. It may influence the immune system directly or indirectly as a result of intestinal fermentation and promotion of growth of certain members of the gut microbiota.