Relevant bibliographies by topics / Prebiotics

Academic literature on the topic 'Prebiotics'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 March 2023

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Journal articles on the topic "Prebiotics"

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Zmrhal, Vladimir, and Petr Slama. "Immunomodulation of Avian Dendritic Cells under the Induction of Prebiotics." Animals 10, no. 4 (April 17, 2020): 698. http://dx.doi.org/10.3390/ani10040698.

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Although the immunomodulatory properties of prebiotics were demonstrated many years ago in poultry, not all mechanisms of action are yet clear. Dendritic cells (DCs) are the main antigen-presenting cells orchestrating the immune response in the chicken gastrointestinal tract, and they are the first line of defense in the immune response. Despite the crucial role of DCs in prebiotic immunomodulatory properties, information is lacking about interaction between prebiotics and DCs in an avian model. Mannan-oligosaccharides, β-glucans, fructooligosaccharides, and chitosan-oligosaccharides are the main groups of prebiotics having immunomodulatory properties. Because pathogen-associated molecular patterns on these prebiotics are recognized by many receptors of DCs, prebiotics can mimic activation of DCs by pathogens. Short-chain fatty acids are products of prebiotic fermentation by microbiota, and their anti-inflammatory properties have also been demonstrated in DCs. This review summarizes current knowledge about avian DCs in the gastrointestinal tract, and for the first-time, their role in the immunomodulatory properties of prebiotics within an avian model.
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Widanarni, Widanarni, Dewi Rahmi, Muhamad Gustilatov, Sukenda Sukenda, and Diah Ayu Satyari Utami. "Immune responses and resistance of white shrimp (Litopenaeus vannamei) fed Probiotic Bacillus sp NP5 and prebiotic honey against White Spot Syndrome Virus infection." Jurnal Akuakultur Indonesia 19, no. 2 (September 18, 2020): 118–30. http://dx.doi.org/10.19027/jai.19.2.118-130.

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ABSTRACT White spot disease caused by White Spot Syndrome Virus (WSSV) is the most serious viral disease and has a major impact on the decline in production of white shrimp farm. Improving the immune response through the application of prebiotic, probiotic and synbiotic is expected to be one of the environmentally friendly alternatives to prevent the disease. This study aimed to evaluate the effect of administrating Baccillus sp. NP5 probiotic, honey prebiotic and a combination both (synbiotic) in enhancing immune response and resistence of white shrimp to WSSV infection. This study consisted of five treatments and three replications, namely positive control (feeding without probiotics, prebiotics, and synbiotics then challenged with WSSV), negative control (feeding without probiotics, prebiotics, synbiotics, then injected with PBS), pro (feeding with the addition of Bacillus sp. NP5 probiotics then challenged against WSSV), pre (feeding with the addition of honey prebiotics then challenged against WSSV), and sin (feeding with the addition of synbiotics then challenged against WSSV). White shrimp with an average weight of 1.8±0.06 gram/shrimp were reared at a density of 15 shrimps per aquarium (60 cm x 30 cm x 30 cm and water height of 20 cm) for eight weeks, then challenge against WSSV at lethal dose (LD50) dose as much as 0.1 ml per shrimp. The results showed that the immune response and resistence of white shrimp after treatments of probiotics, prebiotics, and synbiotics were better than those in controls with the optimal found in prebiotics treatment. Keywords: Bacillus sp. NP5, honey, immune response, white shrimp, WSSV ABSTRAK White spot disease yang disebabkan oleh infeksi white spot syndrome virus (WSSV) merupakan penyakit viral paling serius dan berdampak besar terhadap penurunan produksi budidaya udang vaname. Perbaikan respons imun melalui aplikasi probiotik, prebiotik dan sinbiotik dapat menjadi salah satu alternatif ramah lingkungan untuk pencegahan serangan penyakit tersebut. Penelitian ini bertujuan untuk mengevaluasi pengaruh pemberian probiotik Bacillus sp. NP5, prebiotik madu dan gabungan keduanya (sinbiotik) dalam meningkatkan respons imun dan resistansi udang vaname terhadap infeksi WSSV. Penelitian ini terdiri dari lima perlakuan dan tiga ulangan yaitu kontrol positif (pemberian pakan tanpa probiotik, prebiotik, dan sinbiotik kemudian diuji tantang dengan WSSV), kontrol negatif (pemberian pakan tanpa probiotik, prebiotik, dan sinbiotik kemudian diinjeksi PBS), pro (pemberian pakan dengan penambahan probiotik Bacillus sp. NP5 kemudian diuji tantang dengan WSSV), pre (pemberian pakan dengan penambahan prebiotik madu kemudian diuji tantang WSSV), dan sin (pemberian pakan dengan penambahan sinbiotik kemudian diuji tantang dengan WSSV). Udang vaname dengan bobot rata-rata 1.8±0.06 gram/ekor dipelihara dengan kepadatan 15 ekor per akuarium (60 cm x 30 cm x 30 cm) selama delapan minggu, kemudian diuji tantang dengan WSSV sebanyak 0.1 ml per ekor pada dosis LD50. Hasil penelitian menunjukkan bahwa respons imun dan resistansi udang vaname setelah pemberian probiotik, prebiotik dan sinbiotik lebih baik (P<0.05) dibandingkan kontrol dengan hasil optimal pada perlakuan prebiotik. Kata kunci: Bacillus sp. NP5, madu, respons imun, udang vaname, WSSV.
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Handayani, I., Y. Aryati, and L. Gardenia. "The Role of Prebiotics for Diversity of Intestinal Microorganisms of Tilapia (Orechromis niloticus)." IOP Conference Series: Earth and Environmental Science 1118, no. 1 (December 1, 2022): 012010. http://dx.doi.org/10.1088/1755-1315/1118/1/012010.

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Abstract Prebiotics are undigested food ingredients that can be utilized by intestinal microorganisms. The provision of prebiotics will improve growth performance, inhibit the growth of pathogens, and increase fish immunity. Several previous aquaculture studies have used single prebiotics as prebiotics, such as FOS, GOS, and inulin. We need a material that is multi prebiotics which is expected to give better results. Honey is a material that includes multi prebiotics. The purpose of this study was to evaluate the administration of prebiotic honey with different doses (0%, 05%, and 1% doses) through feeding on the diversity of microbiota in the digestive tract of tilapia (Oreochromis niloticus). The method used in this study was to take samples of tilapia intestines, then analyzed them using Next Generation Sequencing (NGS). The results showed that the most unique OTU were in the treatment of prebiotic honey with a dose of 1%. The treatment of prebiotic honey in the feed gave a higher OTU compared to the control. This is because the oligosaccharide content of honey can be utilized by the gut microbiota. The high unique OTUs in the treatment of adding honey, both 0.5% and 1%, presumably because these unique OTUs can grow well in that environment so that there is an equilibrium between species that together can utilize nutrients from honey oligosaccharides. so that all components of the microbiota can grow optimally. Prebiotic honey given to tilapia also triggers the emergence of the genus Lactobacillus, Cetobacterium, and Clostridium sensu stricto which are probiotic bacteria in the fisheries sector.
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Tsania, Iit Lusif, Irul Hidayati, and Ita Ainun Jariyah. "Uji Prebiotik Mangga Manalagi (Mangifera indica L. var manalagi) Terhadap Pertumbuhan Lactobacillus plantarum Secara In Vitro." JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI 6, no. 2 (September 27, 2021): 102. http://dx.doi.org/10.36722/sst.v6i2.823.

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<p><strong>Prebiotics are food ingredients that cannot be absorbed by the host and will be fermented by colonic bacteria into Short-Chain Fatty Acid. Prebiotics can come from various natural ingredients such as wheat, onions, and bananas. Prebiotic food sources can stimulate the growth of probiotic bacteria which are beneficial bacteria for the host, one of which can produce bacteriocins to fight pathogenic bacteria. Manalagi mango (Mangifera indica L. var manalagi) is a fruit that has the potential as a source of prebiotics because it contains prebiotic food requirements, including dietary fiber and carbohydrates. The purpose of this study is to find out the ability or potential of Manalagi mengkal mango as a source of prebiotics by using a prebiotic test based on the growth of BAL is Lactobacillus plantarum in vitro. The design of this study used an experimental laboratory carried out in vitro by making carbon source media with various concentrations of mango flour, then mixed with liquid MRS, and given Lactobacillus plantarum culture which then measured the carbon source medium in the form of TPC. The highest TPC average yield was 1,7 x 1010 CFU/ml is the variation in the concentration of mango flour 6.89%. Based on the results of a prebiotic test with TPC mango flour manalagi mengkal showed its ability as a source of prebiotics by stimulating the growth of BAL (Lactobacillus plantarum).</strong></p><p><em><strong>Keywords – </strong>Prebiotics, Manalagi mango, Lactobacillus plantarum</em></p>
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Garcia-Mazcorro, Jose F., Jose R. Barcenas-Walls, Jan S. Suchodolski, and Jörg M. Steiner. "Molecular assessment of the fecal microbiota in healthy cats and dogs before and during supplementation with fructo-oligosaccharides (FOS) and inulin using high-throughput 454-pyrosequencing." PeerJ 5 (April 18, 2017): e3184. http://dx.doi.org/10.7717/peerj.3184.

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Prebiotics are selectively fermentable dietary compounds that result in changes in the composition and/or activity of the intestinal microbiota, thus conferring benefits upon host health. In veterinary medicine, commercially available products containing prebiotics have not been well studied with regard to the changes they trigger on the composition of the gut microbiota. This study evaluated the effect of a commercially available nutraceutical containing fructo-oligosaccharides (FOS) and inulin on the fecal microbiota of healthy cats and dogs when administered for 16 days. Fecal samples were collected at two time points before and at two time points during prebiotic administration. Total genomic DNA was obtained from fecal samples and 454-pyrosequencing was used for 16S rRNA gene bacterial profiling. The linear discriminant analysis (LDA) effect size (LEfSe) method was used for detecting bacterial taxa that may respond (i.e., increase or decrease in its relative abundance) to prebiotic administration. Prebiotic administration was associated with a good acceptance and no side effects (e.g., diarrhea) were reported by the owners. A low dose of prebiotics (50 mL total regardless of body weight with the end product containing 0.45% of prebiotics) revealed a lower abundance of Gammaproteobacteria and a higher abundance of Veillonellaceae during prebiotic administration in cats, while Staphylococcaceae showed a higher abundance during prebiotic administration in dogs. These differences were not sufficient to separate bacterial communities as shown by analysis of weighted UniFrac distance metrics. A predictive approach of the fecal bacterial metagenome using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) also did not reveal differences between the period before and during prebiotic administration. A second trial using a higher dose of prebiotics (3.2 mL/kg body weight with the end product containing 3.1% of prebiotics) was tested in dogs and revealed a lower abundance ofDorea(family Clostridiaceae) and a higher abundance ofMegamonasand other (unknown) members of Veillonellaceae during prebiotic administration. Again, these changes were not sufficient to separate bacterial communities or predicted metabolic profiles according to treatment. A closer analysis of bacterial communities at all time-points revealed highly individualized patterns of variation. This study shows a high interindividual variation of fecal bacterial communities from pet cats and dogs, that these communities are relatively stable over time, and that some of this variation can be attributable to prebiotic administration, a phenomenon that may be affected by the amount of the prebiotic administered in the formulation. This study also provides insights into the response of gut bacterial communities in pet cats and dogs during administration of commercially available products containing prebiotics. More studies are needed to explore potentially beneficial effects on host health beyond changes in bacterial communities.
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Gall, A. J., and G. D. Griffin. "Anxiolytic effects of administration of a commercially available prebiotic blend of galacto-oligosaccharides and beta glucans in Sprague-Dawley rats." Beneficial Microbes 12, no. 4 (August 30, 2021): 341–49. http://dx.doi.org/10.3920/bm2020.0169.

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Prebiotics are nondigestible food agents that stimulate the growth of bacteria in the gut, whereas probiotics are live microorganisms that replace or restore beneficial bacteria in the digestive tract. Both agents have been shown to have beneficial qualities within the microbiota-gut-brain axis, but the behavioural effects of prebiotics have been less studied than probiotics. Whereas several studies have shown that prebiotics reduce inflammation and modulate anxiety in animals that are injected with lipopolysacccharides or chronically stressed animals, respectively, it is not yet known how they affect a healthy organism. Here, we tested the behavioural effects of galacto-oligosaccharides and beta glucan as a commercially available prebiotic blend in healthy, naïve Sprague-Dawley rats. We used the open field test and elevated plus maze to assess anxiety-like behaviour in controls and in rats that ingested the prebiotic blend in their drinking water. We also used the Morris Water Maze to assess spatial memory performance in controls and prebiotic treated rats. Rats treated with prebiotics spent more time in the intermediate zone of the open field test and in the open arms of the elevated plus maze, and exhibited a shorter latency to enter each of these zones. No significant differences between groups were found in the Morris Water Maze. Our results suggest that whereas prebiotics significantly reduced anxiety-like behaviours, it had no effect on spatial memory performance. Altogether, our data indicate that commercially available prebiotic beta glucan blends have anxiolytic effects in healthy rats.
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Anand, Shaubhik, Lalit Mohan, and Navneeta Bharadvaja. "A Review on Ayurvedic Non-Carbohydrate Prebiotics." ECS Transactions 107, no. 1 (April 24, 2022): 13505–14. http://dx.doi.org/10.1149/10701.13505ecst.

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Prebiotics facilitates the growth of microorganisms, which makes a healthy gut microbiota, hence known as food for probiotics. They also lower the risk of inflammation and oxidative damage in the gut. Gut enzymes cannot digest prebiotics, so gut microbiota uses their own enzymes to ferment them. Upon their fermentation, SCFAs are produced, which helps to lower the level of pathogenic species. Primary prebiotic sources are carbohydrate-based like inulin, which are present in fiber-based foods. Prebiotics are an essential part of a healthy diet, but their primary sources have a limitation to their consumption. Maintaining a healthy lifestyle through a healthy diet is the key focus in Ayurveda. It highlights the use of non-carbohydrate sources of prebiotics like curcumin, triphala, anthocyanin, licorice, and other such phytochemicals, spices, and supplements. It also describes the health benefits of all the individual components of a balanced meal and their prebiotic potential.
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Klancic, Teja, Isabelle Laforest-Lapointe, Jolene Wong, Ashley Choo, Jodi E. Nettleton, Faye Chleilat, Marie-Claire Arrieta, and Raylene A. Reimer. "Concurrent Prebiotic Intake Reverses Insulin Resistance Induced by Early-Life Pulsed Antibiotic in Rats." Biomedicines 9, no. 1 (January 12, 2021): 66. http://dx.doi.org/10.3390/biomedicines9010066.

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Pulsed antibiotic treatment (PAT) early in life increases risk of obesity. Prebiotics can reduce fat mass and improve metabolic health. We examined if co-administering prebiotic with PAT reduces obesity risk in rat pups weaned onto a high fat/sucrose diet. Pups were randomized to (1) control [CTR], (2) antibiotic [ABT] (azithromycin), (3) prebiotic [PRE] (10% oligofructose (OFS)), (4) antibiotic + prebiotic [ABT + PRE]. Pulses of antibiotics/prebiotics were administered at d19–21, d28–30 and d37–39. Male and female rats given antibiotics (ABT) had higher body weight than all other groups at 10 wk of age. The PAT phenotype was stronger in ABT males than females, where increased fat mass, hyperinsulinemia and insulin resistance were present and all reversible with prebiotics. Reduced hypothalamic and hepatic expression of insulin receptor substrates and ileal tight junction proteins was seen in males only, explaining their greater insulin resistance. In females, insulin resistance was improved with prebiotics and normalized to lean control. ABT reduced Lactobacillaceae and increased Bacteroidaceae in both sexes. Using a therapeutic dose of an antibiotic commonly used for acute infection in children, PAT increased body weight and impaired insulin production and insulin sensitivity. The effects were reversed with prebiotic co-administration in a sex-specific manner.
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Anggraeni, A. A. "Mini-Review: The potential of raffinose as a prebiotic." IOP Conference Series: Earth and Environmental Science 980, no. 1 (February 1, 2022): 012033. http://dx.doi.org/10.1088/1755-1315/980/1/012033.

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Abstract Prebiotics are dietary fiber components that cannot be digested by the human gastrointestinal tract but can be selectively fermented by bacteria in the gastrointestinal tract. Therefore, prebiotics provides health effects for humans. The specificity of prebiotics is determined by the bacteria that are specifically capable of fermenting the prebiotic substrate. The characteristics of prebiotic substrate need to be investigated in-vitro and in-vivo to determine the function and effectiveness of the substrate as a prebiotic. The prebiotic production process must be able to keep the prebiotic components stable. Raffinose is an oligosaccharide that has potential as a prebiotic. This article will discuss raffinose chemical structure, degrading enzymes, and health benefits as a prebiotic. Raffinose consists of 3 monomers, namely α-D-galactose, α-D-glucose, and α-D-fructose. Substrates containing raffinose-family oligosaccharides (RFOs) are the source of raffinose. Those substrates can be degraded to raffinose by the α-1,6-galactosidase. Raffinose can increase the growth of lactic acid bacteria, suppress the growth of pathogenic bacteria, increase short-chain fatty acids (SCFA), reduce constipation, inhibit the formation of putrefactive compounds from protein, and reduce the risk of cardiovascular diseases.
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Kurniawan, Marsha, and Franklind Matthew. "The Role of Dietary Fiber or Prebiotics in Atopic Dermatitis." World Nutrition Journal 6, no. 2 (February 28, 2023): 10–19. http://dx.doi.org/10.25220/wnj.v06.i2.0003.

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Introduction: Atopic Dermatitis (AD) is a chronic inflammatory skin condition with itchy eczematous lesions, mostly found in children, and may affect a patient’s quality of life. Individuals with AD were found to have dysbiosis of gut microbial, which may alter the immunologic tolerance of mucosa, causing inflammation and affecting skin conditions. Dietary fiber or prebiotics consumption may have a role in reversing dysbiosis and may affect AD. In this literature review, the authors would like to further explore the role of dietary fiber or prebiotics in the prevention and severity of AD/ Methods: Relevant literature research was conducted in several sources: Pubmed, EBSCOHOST, Proquest, and Google Scholar, using keywords “atopic dermatitis, atopic eczema, dietary fiber, prebiotic, nutrition.” Studies published within the last 10 years were included. Discussions: Dietary fiber, particularly soluble fibers and those which can be fermented by gut bacteria (including prebiotics), plays a role in maintaining homeostasis of normal gut flora by producing SCFA, which increases the gut barrier, has anti-inflammatory properties, balances Th1/Th2 ratio, increases lymphocytes in gut-associated lymphoid tissues (GALT) system, and increases secretion of intestinal IgA. The role of dietary fiber/prebiotics in the prevention or decreasing rate of AD is still a matter of debate. Several studies showed no effect or correlation of prebiotic supplementation in decreasing the AD rate in pregnant women or babies with a high risk of atopy. On the other hand, several studies on prebiotic supplementation for babies and children have shown the benefits of prebiotic supplementation in preventing allergies (AD, rhinoconjunctivitis, and urticaria). Conclusion: The role of dietary fiber/prebiotics in preventing or treating AD is still a matter of debate. Different study results make it difficult to conclude the clinical effect of prebiotics in allergy prevention, particularly AD. This may be caused by the heterogeneous studies and the limited number of studies on humans. Further studies (RCT) involving large-scale respondents are needed to define the effects of prebiotic supplementation in the prevention or alternative therapy for AD.
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Dissertations / Theses on the topic "Prebiotics"

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ANGIOLILLO, LUISA. "Alimenti arricchiti con probiotici e prebiotici." Doctoral thesis, Università di Foggia, 2014. http://hdl.handle.net/11369/331785.

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Il primo obiettivo di questa tesi di dottorato è stata la formulazione di una mozzarella Fiordilatte simbiotica attraverso un rivestimento di alginato di sodio commestibile come veicolo di probiotici (Lactobacillus rhamnosus ) e di frutto-oligosaccaridi prebiotici (FOS). Gli obiettivi di questo studio sono stati la valutazione della capacità della tecnica di rivestimento di intrappolare il microrganismo senza alterarne la vitalità e il monitoraggio della vitalità microrganismo durante l'intero periodo di conservazione . A questo scopo , prove di shelf life sono state condotte a tre diverse temperature di stoccaggio (a 4°C, la normale temperatura di refrigerazione, a 9°C in condizioni di moderato abuso termico e a 14°C, in condizioni di abuso termico) per valutare la qualità microbiologica, sensoriale e funzionale della mozzarella. Pertanto, sono stati monitorati sia i microorganismi di deterioramento e sia i batteri probiotici. I risultati hanno dimostrato che la vitalità dei batteri lattici presenti nel prodotto funzionale è rimasta oltre il limite imposto (107 CFU/g) per l'intero periodo di conservazione in tutte le prove sperimentali con i valori intorno a 4,52 x 107 CFU/g a 4°C, 3,42 x 107 a 9°C e 4,62 x 107 a 14°C. Inoltre , l'aggiunta di sostanze probiotiche e prebiotiche nel rivestimento ha provocato un leggero effetto antimicrobico contro Pseudomonas spp. ed Enterobacteriaceae, che ha a sua volta migliorato il sapore finale del prodotto e prolungato la sua durata commerciale. Il secondo obiettivo di questa tesi è stata l'ottimizzazione di hamburger di manzo arricchiti con frutto-oligosaccaridi (FOS) , inulina e schiuma proteica a base di crusca d’avena. Le diverse formulazioni di hamburger di manzo funzionali sono state ottimizzate dal punto di vista sensoriale mediante un panel addestrato composto da dieci membri . Una volta ottimizzata la formulazione da un punto di vista sensoriale, è stata valutata l'influenza degli ingredienti prebiotici sulle caratteristiche chimiche, fisiche, nutrizionali e tecnologiche degli hamburger di carne. Dai risultati, si è constatato che la combinazione sia dei FOS che dell’inulina, con la schiuma a base di crusca può risultare una strategia interessante per minimizzare la perdita di composti prebiotici durante la cottura. La concentrazione di fibre in tutti i campioni di carne sviluppati, è risultata essere molto superiore al livello minimo imposto (3 g di fibre per 100 g di prodotto alimentare) per un alimento prebiotico. I risultati hanno dimostrato anche che l’aggiunta delle sostanza prebiotiche ha migliorato le caratteristiche tecnologiche e sensoriali degli hamburger. ABSTRACT IN ENGLISH The first objective of this PhD thesis was the formulation of a symbiotic Fiordilatte cheese with an edible sodium alginate coating as carrier of probiotic (Lactobacillus rhamnosus) and prebiotic fructo-oligosaccharides substances (FOS). The objectives of this study are the evaluation of the coating technique to entrap the microorganism without altering its vitality and the monitoring of the microorganism vitality during the entire storage period. To this aims, shelf life tests were conducted at three different storage temperatures (4°C as refrigeration temperature, 9°C as moderate thermal abuse and 14°C as thermal abuse) to assess the microbiological, sensory and functional quality of cheese. Therefore, both spoilage and probiotic bacteria were monitored. Results proved that viability of lactic acid bacteria in the functional product remained over the imposed limit (107 CFU/g) for the entire storage period in all the experimental trials with counts accounting for about to 4.52 x 107 CFU/g at 4°C, 3.42 x 107 at 9°C and 4.62 x 107 at 14°C. Furthermore, the addition of probiotic and prebiotics substances in the coating provoked a slight antimicrobial effect against Pseudomonas spp. And Enterobacteriaceae that improved the final taste of the product and prolonged its shelf life. The second goal of this thesis the optimization of beef burgers enriched with fructo-oligosaccharides (FOS), inulin and an oat bran loaded protein foam. The various formulations of functional beef burgers were optimized from a sensory point of view by means of a panel of ten trained members. Once the formulation has been optimized, the influence of the prebiotic ingredients on chemical, physical, nutritional and technological characteristics of meat burgers was assessed. From the results, it was found that combinations of both FOS and inulin, respectively combined with oat bran loaded foam are an interesting way to minimize the loss of prebiotic compounds during cooking. The concentration of fibers was found to be much higher than the minimal imposed level (3 g of dietary fiber for 100 g of food product) for prebiotic food, in all developed meat samples. Results also suggest that prebiotic addition to meat also improved the technological and sensory characteristics of investigated burger.
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Lomax, Amy R. "Prebiotics and human immune function." Thesis, University of Southampton, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.543385.

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Johnson, Casey Ray. "Prebiotics in Lentil (Lens Culinaris L.)." Thesis, North Dakota State University, 2013. https://hdl.handle.net/10365/27035.

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Prebiotic carbohydrates are an important component of healthy diet. The objectives of this study were (1) to compare the concentrations of prebiotic carbohydrates in different lentil genotypes and growing locations and (2) to compare the concentrations of prebiotic carbohydrates in lentil under various processing and preparation procedures. Mean concentrations of prebiotics in lentil genotypes were as follows: raffinose-family oligosaccharides (RFO) (raffinose + stachyose, 2509 mg; verbascose, 1562 mg), fructo-oligosaccharides (nystose, 62 mg), sugar alcohols (sorbitol, 1220 mg; mannitol, 203 mg), and resistant starch (RS), 7.5 g 100 g-1. Modest RFO concentration reductions were observed with cooking, cooling, and reheating. Mean RS concentration in raw, cooked, cooled, and reheated lentil were 3.0, 3.0, 5.1, and 5.1 g/100g respectively, clearly demonstrating cooling-induced synthesis of RS. Study results suggest that lentil contains nutritionally significant concentrations of prebiotics and that those concentrations may be enhanced through breeding, locational sourcing, and cooking and preparation procedures.
North Dakota State University Experimental Station
Northern Pulse Growers Association
USA Dry Pea and Lentil Council
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Maccaferri, Simone <1983&gt. "Characterization of novel probiotics and prebiotics." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2012. http://amsdottorato.unibo.it/4678/1/Maccaferri_Tesi_2012.pdf.

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The role of the human gut microbiota in impacting host’s health has been widely studied in the last decade. Notably, it has been recently demonstrated that diet and nutritional status are among the most important modifiable determinants of human health, through a plethora of presumptive mechanisms among which microbiota-mediated processes are thought to have a relevant role. At present, probiotics and prebiotics represent a useful dietary approach for influencing the composition and activity of the human gut microbial community. The present study is composed of two main sections, aimed at elucidating the probiotic potential of the yeast strain K. marxianus B0399, as well as the promising putative prebiotic activity ascribable to four different flours, naturally enriched in dietary fibres content. Here, by in vitro studies we demonstrated that K. marxianus B0399 possesses a number of beneficial and strain-specific properties desirable for a microorganism considered for application as a probiotics. Successively, we investigated the impact of a novel probiotic yoghurt containing B. animalis subsp. lactis Bb12 and K. marxianus B0399 on the gut microbiota of a cohort of subjects suffering from IBS and enrolled in a in vivo clinical study. We demonstrated that beneficial effects described for the probiotic yoghurt were not associated to significant modifications of the human intestinal microbiota. Additionally, using a colonic model system we investigated the impact of different flours (wholegrain rye and wheat, chickpeas and lentils 50:50, and barley milled grains) on the intestinal microbiota composition and metabolomic output, combining molecular and cellular analysis with a NMR metabolomics approach. We demonstrated that each tested flour showed peculiar and positive modulations of the intestinal microbiota composition and its small molecule metabolome, thus supporting the utilisation of these ingredients in the development of a variety of potentially prebiotic food products aimed at improving human health.
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Maccaferri, Simone <1983&gt. "Characterization of novel probiotics and prebiotics." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2012. http://amsdottorato.unibo.it/4678/.

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The role of the human gut microbiota in impacting host’s health has been widely studied in the last decade. Notably, it has been recently demonstrated that diet and nutritional status are among the most important modifiable determinants of human health, through a plethora of presumptive mechanisms among which microbiota-mediated processes are thought to have a relevant role. At present, probiotics and prebiotics represent a useful dietary approach for influencing the composition and activity of the human gut microbial community. The present study is composed of two main sections, aimed at elucidating the probiotic potential of the yeast strain K. marxianus B0399, as well as the promising putative prebiotic activity ascribable to four different flours, naturally enriched in dietary fibres content. Here, by in vitro studies we demonstrated that K. marxianus B0399 possesses a number of beneficial and strain-specific properties desirable for a microorganism considered for application as a probiotics. Successively, we investigated the impact of a novel probiotic yoghurt containing B. animalis subsp. lactis Bb12 and K. marxianus B0399 on the gut microbiota of a cohort of subjects suffering from IBS and enrolled in a in vivo clinical study. We demonstrated that beneficial effects described for the probiotic yoghurt were not associated to significant modifications of the human intestinal microbiota. Additionally, using a colonic model system we investigated the impact of different flours (wholegrain rye and wheat, chickpeas and lentils 50:50, and barley milled grains) on the intestinal microbiota composition and metabolomic output, combining molecular and cellular analysis with a NMR metabolomics approach. We demonstrated that each tested flour showed peculiar and positive modulations of the intestinal microbiota composition and its small molecule metabolome, thus supporting the utilisation of these ingredients in the development of a variety of potentially prebiotic food products aimed at improving human health.
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Stone, Michelle. "The use of prebiotics to improve fish health." Thesis, University of Plymouth, 2005. http://hdl.handle.net/10026.1/2581.

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The aim of this project was to analyse critically the potential use of prebiotics in aquaculture. Initially, the intestinal microflora of rainbow trout, raised in the aquarium facilities at CEFAS, Weymouth, was investigated using both conventional bacteriological (culture, BiOLOG) and molecular (Restriction Fragment Length Polymorphism (RFLP), 16S rRNA gene sequencing) techniques. Dominant colony types were identified as Aeromonas sobria, Carnobacterium piscicola and Clostridium gasigenes. A series of in vitro growth curve studies was carried out using a selection of intestinal bacteria and known fish pathogens, to determine the ability of intestinal bacteria to utilise the potential prebiotic candidates inulin, lactulose and lactitol. Both inhibition and stimulation of the growth of certain bacteria was noted. Inulin and lactulose were top-dressed onto commercial trout pellets at levels of 1000mg/Kg and 100mg/Kg and fed to healthy rainbow trout to determine the effect in vivo. Using Terminal Restriction Fragment Length Polymorphism (tRFLP) analysis and RFLP analysis, inulin was shown to increase the growth of Aeromonas sobria and decrease the growth of Clostridium gasigenes in comparison to samples obtained from fish fed a control diet. Prebiotic supplemented feeds were both palatable and safe. To investigate the effect of feeding an inulin-supplemented diet on the susceptibility of Rainbow trout to Yersinia ruckeri a cohabitation challenge was performed. Relative percent survival at 55% positive control mortality (RPS55) was 47%. Chi²analysis showed that differences between the controls and fish fed a diet supplemented with both 100 and 10mg inulin /Kg pellet feed were significant suggesting that inulin can improve the survival of fish coming into contact with the pathogen Yersinia ruckeri.
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Nyanzi, R., PJ Jooste, JO Abu, and EM Beukes. "Consumer acceptability of a synbiotic version of the maize beverage mageu." Development Bank of Southern Africa, 2010. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001193.

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This study examined the possibility of converting mageu, a fermented maize beverage popular throughout southern Africa, into a health-promoting and affordable alternative to probiotic dairy products. A range of probiotic Lactobacillus species was compared with a control species traditionally used to prepare mageu. Prebiotic oligosaccharide (soluble fibre), which enhances the growth of beneficial bacteria, was also included. The resulting beverages were compared in two ways: sensory attributes were determined by a trained panel using quantitative descriptive analysis (QDA), and consumer acceptability was assessed by 53 untrained volunteers. The QDA results suggest that mageu fermented by Lb. acidophilus or Lb. rhamnosus was most similar to the control mageu, while Lb. paracasei mageu and Lb. casei mageu were least similar. The consumer acceptability data confirmed that Lb. acidophilus or Lb. rhamnosus mageu did not differ significantly from the control, suggesting that either of these is suitable for commercial production of probiotic mageu.
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Inness, Vicky Leanne. "The canine and feline microflora : the application of prebiotics." Thesis, University of Reading, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.414614.

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Oliveira, Bruno César Miranda. "Towards the development of pro and prebiotics against cryptosporidiosis /." Araçatuba, 2019. http://hdl.handle.net/11449/191134.

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Orientador: Katia Denise Saraiva Bresciani
Resumo: A criptosporidiose, uma das principais causas de diarreia infantil, é causada por parasitos do Filo Apicomplexa pertencentes ao gênero Cryptosporidium. A falta de medicamentos eficazes está motivando pesquisas para desenvolver tratamentos alternativos. Para este objetivo, o impacto dos probióticos no curso da criptosporidiose foi investigado. A microbiota intestinal nativa de camundongos imunossuprimidos livres de patógenos específicos foi inicialmente esgotada com antibióticos administrados por via oral. Um produto probiótico comercialmente disponível destinado ao consumo humano foi subsequentemente adicionado à água potável. Os camundongos foram infectados com oocistos de Cryptosporidium parvum. Em média, os camundongos tratados com probiótico desenvolveram uma infecção mais grave. Os probióticos alteraram significativamente a microbiota fecal, mas não foi observada associação direta entre a ingestão de bactérias probióticas e sua abundância na microbiota fecal. Esses resultados sugerem que os probióticos alteram indiretamente o microambiente intestinal ou o epitélio intestinal de maneira a favorecer a proliferação de C. parvum.
Abstract: Cryptosporidiosis, a leading cause of infant diarrhea, is caused by apicomplexan parasites classified in the genus Cryptosporidium. The lack of effective drugs is motivating research to develop alternative treatments. To this aim, the impact of probiotics on the course of cryptosporidiosis was investigated. The native intestinal microbiota of specific pathogen-free immunosuppressed mice was initially depleted with orally administered antibiotics. A commercially available probiotic product intended for human consumption was subsequently added to the drinking water. Mice were infected with Cryptosporidium parvum oocysts. On average, mice treated with probiotic developed a more severe infection. The probiotics significantly altered the fecal microbiota, but no direct association between ingestion of probiotic bacteria and their abundance in fecal microbiota was observed. These results suggest that probiotics indirectly altered the intestinal microenvironment or the intestinal epithelium in a way that favors proliferation of C. parvum.
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DE, GIANI ALESSANDRA. "Impact of prebiotics and probiotics on gut microbiota and human health." Doctoral thesis, Università degli Studi di Milano-Bicocca, 2022. http://hdl.handle.net/10281/365494.

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Il microbiota intestinale è riconosciuto come un fattore chiave per la salute umana, quindi la ricerca di strategie per migliorarne l'equilibrio è un campo di interesse emergente. I batteri probiotici possono stimolare il sistema immunitario e controllare la composizione del microbiota stesso. Invece, i prebiotici supportano i probiotici nell'ambiente intestinale. Infatti, un prebiotico non è digeribile dagli enzimi umani ma è disponibile per specifici batteri. Prebiotici e probiotici possono essere combinati insieme come synbiotici, in modo da migliorare la sopravvivenza e la crescita dei probiotici grazie ai prebiotici, per ottenere il massimo beneficio per la salute umana. Il progetto di dottorato ha come obiettivi la caratterizzazione di batteri probiotici che possano bilanciare il microbiota intestinale e migliorare la salute umana, e l’identificazione di nuovi prebiotici, testati attraverso modelli in vivo e in vitro. Verrà progettato almeno un simbiotico e valutati i suoi effetti benefici. I ceppi di Lactobacillus e Bifidobacterium sono stati caratterizzati per le loro proprietà probiotiche. Le loro capacità di fermentazione sono state testate su inuline commerciali e FOS differenti per il DP. I ceppi utilizzano preferibilmente FOS a catena corta e media come substrato di crescita. Inoltre, lo studio più approfondito di Lactobacillus plantarum PBS067 ha rivelato la capacità del ceppo di produrre una molecola batteriocina-like, con attività ad ampio spettro ed effetti sulle linee cellulari intestinali umane. La formulazione synbiotica progettata consiste in L. plantarum PBS067, Bifidobacterium animalis subsp. lactis PBS075 e Lactobacillus acidophilus PBS066 come probiotici, più i FOS adatti come prebiotici. La sua efficacia è stata testata su soggetti anziani sani assegnati in modo casuale a ricevere il prebiotico, il simbiotico o il placebo una volta al giorno per 28 giorni. La durata dello studio è stata di 56 giorni e all’inizio, dopo 28 giorni di somministrazione e dopo 28 giorni di follow-up, sono stati registrati la composizione del microbiota intestinale e i livelli di biomarcatori selezionati. Analizzando i profili tassonomici del microbiota, è stato evidenziato un arricchimento della comunità legato a un cambiamento significativo nei ceppi produttori di SCFAs dopo l'intervento simbiotico. I risultati sul benessere hanno suggerito l'efficacia del synbiotico nel ridurre l'incidenza dei sintomi CID legati ad una stimolazione positiva del sistema immunitario intestinale. Un estratto del fungo Grifola frondosa (Maitake) è stato valutato per il potenziale prebiotico. Le crescite dei probiotici, anche combinati in consorzio probiotico, erano paragonabili a quelle su FOS a basso DP, quindi il fungo è stato considerato un prebiotico. I metaboliti prodotti dopo la fermentazione di Maitake sono stati raccolti e analizzati tramite GC-MSD. La loro somministrazione a linee cellulari del colon-retto umane sane e cancerogene ha portato a una diminuzione della vitalità delle cellule tumorali e a un effetto protettivo dallo stress ossidativo. Infine, è stato sviluppato un microbiota intestinale ricostruito in vitro e convalidato imitando l’intervento synbiotico utilizzato in precedenza. La crescita dei batteri è stata monitorata come aumento di OD600nm e attraverso l'analisi dei metaboliti, mentre le modulazioni delle abbondanze dei singoli ceppi sono state valutate mediante qPCR. L'estratto di Maitake è stato usato come prebiotico al posto del FOS. I batteri più modulati sono risultati E. coli e L. plantarum e sono stati rilevati gli SCFAs.
The gut microbiota is recognized as a key factor in human health, so the search for strategies to improve its balance is an emerging field of interest. Probiotic bacteria could stimulate the immune system and control microbiota composition. Instead, prebiotics support probiotics in the intestinal environment. Indeed, a prebiotic is not digestible by human enzymes but is available for peculiar bacteria. Prebiotics and probiotics could be combined as synbiotics, expecting the enhancement of probiotic survival and growth thanks to prebiotics, to obtain the maximum benefit for human health. The PhD project aims to characterize probiotics balancing the gut microbiota and improving human health, and to identify new prebiotics, tested through in vivo and in vitro models. At least one synbiotic will be designed and its beneficial effects evaluated. Strains of Lactobacillus and Bifidobacterium were characterized for their probiotic properties. Their fermentation abilities were tested on commercial inulin and FOS differing for the DP. The strains preferentially used short- and medium-chain FOS as growth substrate. The deepest study of L. plantarum PBS067 revealed the ability to produce a bacteriocin-like molecule, with broad spectrum activity and effects on human intestinal cell lines. The synbiotic formulation designed consisted of Lactobacillus plantarum PBS067, Bifidobacterium animalis subsp. lactis PBS075 and Lactobacillus acidophilus PBS066 as probiotics, plus the suitable FOS as prebiotics. Its efficacy was tested on healthy elderly subjects randomly assigned to receive the prebiotic, the synbiotic, or the placebo once daily for 28 days. The study duration was 56 days and at the baseline, after 28 days of administration, and after 28 days of follow-up, the gut microbiota composition and the levels of selected biomarkers were recorded. Analysing the microbiota taxonomic profiles, an enrichment of the community linked to a significant change in the SCFAs producer strains was evidenced after the synbiotic intervention. The results on the wellbeing suggested the synbiotic effectiveness in reducing the CID symptoms incidence linked to a positive stimulation of the gut immune system. An extract from Grifola frondosa (Maitake) mushroom was assessed for the prebiotic potential. The growths of the probiotics, also combined as a probiotic consortium, were comparable to those on low DP FOS, so the mushroom was considered a prebiotic. The metabolites produced after Maitake fermentation were collected and analyzed via GC-MSD. Their administration to healthy and cancerogenic human colorectal cell lines led to a decrease in tumoral cell viability, and to a protective effect from oxidative stress. An in vitro reconstructed gut microbiota was developed and validated mimicking the previously used synbiotic. The growth was monitored as increase of OD600nm and through the analysis of the metabolites, while the modulations of single strain abundances were assessed through qPCR. Maitake extract was used as prebiotic instead of FOS. The most modulated bacteria were E. coli and L. plantarum and the SCFAs were detected.
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Books on the topic "Prebiotics"

1

R, Gibson Glenn, and Roberfroid M. B, eds. Handbook of prebiotics. Boca Raton: CRC Press, 2008.

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Behera, Kambaska Kumar, Renu Bist, Sangita Mohanty, and Manojit Bhattacharya, eds. Prebiotics, Probiotics and Nutraceuticals. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8990-1.

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Gibson, G. R., and R. A. Rastall, eds. Prebiotics: Development & Application. Chichester, UK: John Wiley & Sons, Ltd, 2006. http://dx.doi.org/10.1002/9780470023150.

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Seppo, Salminen, ed. Handbook of probiotics and prebiotics. 2nd ed. Hoboken, N.J: John Wiley & Sons, 2009.

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Shah, Nagendra P. Probiotic and prebiotic foods: Technology, stability and benefits to human health. Hauppauge, N.Y: Nova Science Publishers, 2010.

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Gibson, Glenn R. Prebiotics: New developments in functional foods. Oxford: Chandos, 2000.

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Charalampopoulos, Dimitris. Prebiotics and Probiotics Science and Technology. New York, NY: Springer New York, 2009.

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Callaway, Todd R., and Steven C. Ricke, eds. Direct-Fed Microbials and Prebiotics for Animals. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-1311-0.

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W, Tannock G., ed. Probiotics and prebiotics: Where are we going? Wymondham, Norfolk, England: Caister Academic, 2002.

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Probiotics and prebiotics: Current research and future trends. Norfolk, UK: Caister Academic Press, 2015.

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Book chapters on the topic "Prebiotics"

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Gibson, Glenn R., Robert A. Rastall, and Marcel B. Roberfroid. "Prebiotics." In Colonic Microbiota, Nutrition and Health, 101–24. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-017-1079-4_7.

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Walton, Gemma E., Jonathan R. Swann, and Glenn R. Gibson. "Prebiotics." In The Prokaryotes, 25–43. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-30144-5_88.

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Panesar, P. S., Vandana Bali, Shweta Kumari, Neha Babbar, and Harinder Singh Oberoi. "Prebiotics." In Biotransformation of Waste Biomass into High Value Biochemicals, 237–59. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-8005-1_10.

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Jacob, Jacqueline, and Anthony Pescatore. "Prebiotics." In Organic Meat Production and Processing, 379–405. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229088.ch22.

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Gatlin, Delbert M. "Prebiotics." In Dietary Nutrients, Additives, and Fish Health, 271–81. Hoboken, NJ, USA: John Wiley & Sons, Inc, 2015. http://dx.doi.org/10.1002/9781119005568.ch13.

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Guimarães, Jonas Toledo, Erick Almeida Esmerino, Mônica Queiroz Freitas, Henrique Silvano Arruda, Glaucia Maria Pastore, Leonardo Marinho Fernandes, Marcia Cristina Silva, Adriano Gomes Cruz, Tatiana Colombo Pimentel, and Celso Fasura Balthazar. "Prebiotics." In Handbook of Dairy Foods Analysis, 505–20. 2nd ed. Second edition. | Boca Raton : CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429342967-27.

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Ying, D. Y., and C. Gantenbein-Demarchi. "Probiotics and Prebiotics." In Advances in Dairy Ingredients, 269–90. Oxford, UK: Wiley-Blackwell, 2013. http://dx.doi.org/10.1002/9781118448205.ch9.

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Butel, Marie-José, and Anne-Judith Waligora-Dupriet. "Probiotics and prebiotics." In The Human Microbiota and Chronic Disease, 467–81. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781118982907.ch30.

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Vinayak, Ankita, Gaurav Mudgal, Swati Sharma, and Gajendra B. Singh. "Prebiotics for Probiotics." In Microorganisms for Sustainability, 63–82. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6795-7_4.

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Borchers, Andrea T., Carl L. Keen, and M. Eric Gershwin. "Probiotics and Prebiotics." In Handbook of Nutrition and Immunity, 213–41. Totowa, NJ: Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-790-1_10.

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Conference papers on the topic "Prebiotics"

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MANTOVANI CELEGATTI, CAROLINE, Maria Teresa Pedrosa Silva Clerici, Thaísa Menezes Alves Moro, Danilo Ferreira de Souzas, Claudemir Medeiros Pinheiro, and Paula Takeara. "Canine vegan biscuits with prebiotics." In XXV Congresso de Iniciação Cientifica da Unicamp. Campinas - SP, Brazil: Galoa, 2017. http://dx.doi.org/10.19146/pibic-2017-77797.

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Hotchkiss, Arland T., Estibaliz Olano-Martin, Mark R. Williams, William E. Grace, Glenn R. Gibson, and Robert A. Rastall. "PECTIC OLIGOSACCHARIDES AN ANTI-ADHESIVE PREBIOTICS." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.693.

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Yi, Ruokun, and Xin Zhao. "Probiotics, Prebiotics and Children's Intestinal Health." In 7th International Conference on Education, Management, Information and Mechanical Engineering (EMIM 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/emim-17.2017.64.

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He, Chen, Hu Man, Shu Guowei, Ma Qi, and Qin Tao. "Effect of prebiotics on growth of bifidobacterium bifidum." In 2011 International Conference on Human Health and Biomedical Engineering (HHBE). IEEE, 2011. http://dx.doi.org/10.1109/hhbe.2011.6028988.

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E.V., Prazdnova, Mazanko M.S., Romanovskaya Y.A., Rudoy D.V., Chikindas M.L., and Pashtetskiy V.S. "PRESSCAKES AS AN ALTERNATIVE FOR PREBIOTICS IN ANIMAL FEEDS." In "INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION". ДГТУ-Принт, 2021. http://dx.doi.org/10.23947/itno.2021.171-174.

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The article examines the influence of the oilcakes of lavender, camelina, nigella, mustard on the microbiota composition in the model of the bird's intestines. It has been shown that the cakes of mustard, camelina and lavender exhibit prebiotic activity in a model of an artificial intestinal environment inoculated with a starter from the gastrointestinal tract of chickens. Nigella cake in this model does not show activity. The activity lies in the fact that the presence of oilcake in the environment reduces the content of proteobacteria, among which there are many representatives of pathogenic microflora, and increases or does not affect the content of probiotic lacto- and bifidobacteria. The effect develops gradually and is dosedependent. It was found that the cake of the studied plants at a concentration of 1% and higher increased the pH of the medium, which may be one of the mechanisms of influence on the balance of the intestinal microbiota.
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Batyrgazieva, Diana. "INFORMATION DATABASE IN THE FIELD OF BIOTECHNOLOGY: PREBIOTICS, PROBIOTICS AND THEIR ACTIVITY." In 18th International Multidisciplinary Scientific GeoConference SGEM2018. Stef92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018/6.2/s25.039.

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Lukyanov, Alexandr D., Danila Yu Donskoy, Miroslav A. Vernezi, Maria S. Mazanko, and Svetlana G. Studennikova. "EXPERIENCE IN DEVELOPING MODELS OF ARTIFICIAL GASTROINTESTINAL TRACTS OF ANIMALS." In XXVII savetovanje o biotehnologiji. University of Kragujevac, Faculty of Agronomy, 2022. http://dx.doi.org/10.46793/sbt27.193l.

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For „in-vitro“ experimental study of the effect of probiotics on the development of microbiota of poultry and domestic animals, a line of „SHIME“ – like models of artificial gastrointestinal tracts in the form of complexes of miniature bioreactors with microcontroller control and monitoring systems was created. Experience in operating this equipment in an experimental study of the effect of prebiotics on the development of intestinal microbiota has allowed to establish a number of features and limitations, which are brought in this paper. The peculiarities of setting up peristaltic pumps, magnetic mixers and the choice of connecting tube configuration are considered.
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Cote, Gregory L., Scott M. Holt, and Candace Miller-Fosmore. "ENZYMIC SYNTHESIS OF OLIGOSACCHARIDES VIA GLUCANANSUCRASE ACCEPTOR REACTIONS AND THEIR POTENTIAL USE AS PREBIOTICS." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.487.

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Williams, Neil, Elijas Gricius, Paul Lester, Michael Johnson, and Graham Sharpe. "Effects of prebiotics and synbiotics on asthma outcomes: a systematic review and meta-analysis." In ERS International Congress 2018 abstracts. European Respiratory Society, 2018. http://dx.doi.org/10.1183/13993003.congress-2018.pa678.

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Guseva, Elena, Boris Karetkin, Diana Batyrgazieva, Alla Denisova, and Natalya Menshutina. "ODRAP: A WEB DATABASE FOR SEARCHING AND ENTERING INFORMATION ABOUT PREBIOTICS AND THEIR ACTIVITY." In 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021. STEF92 Technology, 2021. http://dx.doi.org/10.5593/sgem2021/6.1/s25.28.

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Reports on the topic "Prebiotics"

1

Stavrou, E., B. Steele, M. Kroonblawd, S. Clarle, I. Kuo, and N. Goldman. FINAL REPORT MECHANOCHEMICAL GENISIS OF PREBIOTICS (18-LW-36). Office of Scientific and Technical Information (OSTI), November 2019. http://dx.doi.org/10.2172/1573457.

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He, Ying, Rui Xu, Wei Wang, Jie Zhang, and Xiao-Yu Hu. Probiotics, Prebiotics, Antibiotic, Chinese Herbal Medicine, and Fecal Microbiota Transplantation in Irritable Bowel Syndrome: Protocol for a Systematic Review and Network Meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, May 2020. http://dx.doi.org/10.37766/inplasy2020.5.0047.

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Karagiannis, Chrissa, and David Deamer. Cell Compartment Stabilization in the Prebiotic Environment. Journal of Young Investigators, July 2018. http://dx.doi.org/10.22186/jyi.35.1.29-37.

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