This is a work about different prebiotics, theirs proprieties and specially those used in food industries

1. Prebiotics:
characterisation
and usage in food
industry
M.ANZA Adamou

2. Introduction
– The human body as a true laboratory
– New lifestyles have led to food-borne diseases
– Today, bacteriotherapy is considered as a solution for certain infections
– Usage of probiotics
1960s in feeding stuffs for animal breeding
1980s in certain foods as food supplements for humans

3. Introduction
– But what is it really a prebiotic and what differentiates it from a
probiotic?

4. Definition of some concepts
– Prebiotic: Prebiotics are non-digestible by the host but may serve as
substrates for intestinal microorganisms. They are likely to have a positive effect
on the host by stimulating the growth or activity of certain bacteria present
(Guarner et al., 2011)

5. Definition of some concepts
– Probiotics: The term probiotic refers to one or more species of living
microorganisms which, after ingestion, are likely to generate beneficial effects
on host health (Guarner et al., 2011).

6. Definition of some concepts
– Symbiotics: Symbiotics are composed of live microorganisms
which when administered in adequate doses, can benefit the
health of the host. They are formed by the association of one or
more probiotics with one or more prebiotics. Prebiotics are
complementary and synergistic to probiotics, thus presenting
multiplier on their isolated actions. This combination should
enable the survival of probiotic bacteria in food and conditions of
the gastric medium. Allowing its action in the large intestine, and
the effects of these ingredients can be added or synergistic (PARK
J. et al, 2007).
Prebiotic
Probiotic
Symbiotic

7. An overview of the composition and
activities of the human colonic microbiota
 Microflora of the stomach
– Low pH
– Secretion of HCl + pepsin
– Numbers are low
– H. pylori is notorious
– Transit time ca. 30-60 minutes

8. An overview of the composition and
activities of the human colonic microbiota
 Microflora of the small intestine
– Transit time is 2-4h
– The organ is a long narrow tube
– Bile salts and pancreatic secretions affect colonisation by the indigenous flora
– Typical numbers are around 1 million per mL contents. Varies jejunum to ileum

9. An overview of the composition and
activities of the human colonic microbiota
 Microflora of the large intestine
– 150cm in length
– Typical transit time of 24-72h
– The most heavily colonised organ in the human body
– Antimicrobial intake, stress, poor diet and living conditions all affect the
flora composition
– Up to 500 species
– Most of the bacteria in your body, around 1012 bacteria per gram dry
weight (Moore et al., 1978; Simon and Gorbach, 1984) are there

10. An overview of the composition and
activities of the human colonic microbiota
 Microflora of the large intestine
– The bacteria present have fluctuating activities in response to substrate
availability, redox potential, pH, O2 tension and distribution in the colon
(Cummings and Macfarlane 1991)
– Most human large intestinal microorganisms have a strictly anaerobic
metabolism, and numbers of facultative anaerobes are many orders of
magnitude lower than those of the obligate anaerobes (Finegold et al. 1975,
Moore and Holdeman 1972, Reddy et al. 1975).

11. An overview of the composition and
activities of the human colonic microbiota
 Microflora of the large intestine
Need for energy
source

12. An overview of the composition and
activities of the human colonic microbiota
 Characteristics of fermentation in the human colon
– The principal substrates for bacterial growth are dietary carbohydrates that have
escaped digestion in the upper gastrointestinal tract (Cummings et al. 1989)
Min
Max
0
10
20
30
40
50
60
10 8 8
2 2 2
60
40
18
10 8
3
Min
Max
Adapted from (Macfarlane and
Cummings 1991)

13. An overview of the composition and
activities of the human colonic microbiota
– The majority of simple sugars and oligosaccharides ingested and digested by
humans are absorbed in the small intestine (Bond et al. 1980).
– Such as lactose, raffinose, stachyose, and fructooligosaccharides (such as
oligofructose or inulin) are able to reach the colon intact (Hudson and Marsh
1995, Roberfroid et al. 1993, Salyers 1979, Salyers and Leedle 1983, Wolin and
Miller 1983).

14. Generalized scheme of fermentation
by human colonic bacteria

15. Characteristics of prebiotics
– Prebiotics are commonly referred to as dietary fiber. However, it should be
noted that not all dietary fibers may be probiotics.
– Specifically, such a food component must fulfil the following criteria
(Roberfroid, 2001):
 Stability under acidic conditions in the stomach and the small colon;
 Resistance to enzymatic digestion;
 Hydrolysis and fermentation by colonic bacteria and
 Selective stimulation of growth of a limited number of beneficial colonic
microorganisms.

16. Schematic representation of production
processes of non-digestible
oligosaccharides

17. Commercialized prebiotics

18. Inulin
– Inulin is a water soluble storage polysaccharide and belongs to a group of non-
digestible carbohydrates called fructans
– Many species of plants, amongst, chicory roots are considered as the richest
source of inulin
– Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture
modifier and for the development of functional foods in order to improve
health due to its beneficial role in gastric health (Muhammad Shoaib et al.
2016)

19. Inulin

20. Fructooligosaccharides (FOS)
– Sources: Onion, chicory, garlic, asparagus, banana, artichoke, Jerusalem
artichokes, lettuce, rye, among many others (GTC Nutrition, 2000; Bernet et al.,
2002; Sabater-Molina et al. , 2009)

21. Fructooligosaccharides (FOS)
– FOS Actilight and FOS Raftilose belong to the family of fructans
– These are polymers of fructose of variable length which can be derived from
simple polymers of fructose or fructose elements attached to a molecule of
sucrose by β- (2 → 1) bond
– FOS Actilight is produced by enzyme-catalyzed transfructosylation
Fructosyltransferase (EC 2.4.1.9.) Of Aspergillus niger from sucrose and
Marketed by Béghin Meiji Industries (France) [Bornet et al., 2002],

22. Fructooligosaccharides (FOS)
– FOS Raftilose is derived from the
partial enzymatic hydrolysis of
inulin by Endoinulinase (EC
3.2.1.7.) And marketed by Orafti
(Belgium) [Roberfroid et al.,1998]

23. Galactooligosaccharides
– Galacto-oligosaccharides (GOS) are naturally occurring in dried vegetable seeds
– In general, they have between 1 and 7 galactose units per GOS (Torres et al., 2010)
– The composition of the galacto-oligosaccharide fraction varies in chain length and
type of linkage between the monomer units
– Galacto-oligosaccharides are produced through the enzymatic conversion of
lactose.

24. Industrial production process for galacto-
oligosaccharides

25. Lactulose
– Lactulose is a diholoside (sugar) not absorbable by the small intestine;
– it is a diholoside comprising a galactose and a fructose linked by an O β (1 → 4)
type osidic bond
– The sweetening power of lactulose in solution in water is 60-70
– Lactulose can be produced from lactose and fructose by β-galactosidase an
enzyme produced by Sulfolobus solfataricus
– It can also be produce by alkali isomeration of lactose

26. Isomaltooligosaccharides
– α-Isomaltooligosaccharides contain α-1,6 bonds and are generally obtained
from starch hydrolysates (maltose and maltodextrins) through the action of the
α-transglucosidase (EC2.4.1.24) from Aspergillus sp. (Roper and Koch, 1988)
– An alternative method for producing isomaltooligosaccharides is by α-amylase
(EC 3.2.1.3) and α-glucosidase, combined with a pullulanase (EC 3.2.1.41)

27. Mannanoligosaccharides
– Mannans are present in some plants such as coffee or beans but are also
essential constituents of the yeast and fungi’s wall (Smith et al., 2010)
– These are carbohydrates whose base motif is mannose linked by β (1-4) bonds
– On an industrial scale, the mannans-oligosaccharides are produced by
enzymatic hydrolysis of the internal cell wall mainly of the yeast Saccharomyces
cerevisiae but other fungi are also used (Shashidhara and Devegowda, 2003)

28. Xylooligosaccharides (XOS)
– XOSs are produced by hydrolysing xylan
– XOSs are oligosaccharides commercialized as a white powder containing two to
ten xylose molecules linked by β 1 -4 bonds

29. Xylooligosaccharides (XOS)
– XOSs are considered non-digestible oligosaccharides, noncariogenic in humans
and have important biological properties
– They are used as dietary sweeteners in low- calorie diet foods and for
consumption by individuals with diabetes
– XOS are stable over a wide range of pHs (2.5-8.0), even the relatively low pH
value of gastric juice and temperatures up to 100 oC

30. Soybean oligosaccharides(SOS)
– Soybean whey is a by-product of the production of soy protein
– It contains the oligosaccharides raffinose, stachyose together with glucose, sucrose
and fructose
– A number of studies showed that SOS exerts a bifidogenic effect on colonic flora
– During raffinose intake Bacteroides spp. And Clostiridium spp. counts were
significantly lower than those prior to and after raffinose intake (Gibson &
Roberfroid, 2008)

31. Soybean oligosaccharides(SOS)

32. Lactosucrose
– Lactosucrose is a trisaccharide consisting of glucose, galactose, and fructose
– It can be obtained via a transfructosylation reaction catalyzed by either a levansucrase or
a β- fructofuranosidase, with lactose and sucrose serving as substrates
– In this reaction the fructosyl moiety of sucrose is transferred to lactose thus forming
lactosucrose
– Lactosucrose is indigestible in the human digestive tract and is therefore low in calories
and suitable for use in low-calorie foods. It is a putative growth stimulator of intestinal
bifidobacteria and therefore could be classified as a prebiotic (Cheul et al., 2009,
Mussatto & Mancilha; 2007).

33. Food applications of prebiotics
– Introduction of NDOs as functional food ingredient and major uses focus in:
– Beverages (fruit drinks, coffee, cocoa, tea, soda, health drinks and alcoholic
beverages)
– Milk products (fermented milk, instant powders, powdered milk and ice
cream)
– Probiotic yogurts
– Symbiotic products
– Other current applications of NDOs in the food industry include desserts,
confectionary products, marmalades and fish products
« Let your food be your medicine
and your medicine be in your food »
Hippocrate

34. Food applications of prebiotics
Applications Functionality
Yoghurts and desserts Fat or sugar replacement, texture and mouthfeel, fiber
and prebiotics
Frozen desserts Fat or sugar replacement, texture, and mouthfeel, melting
behavior
Beverages and drinks Sugar replacement, mouthfeel, foam stabilization and
prebiotics
Fruit preparations Sugar replacement, synergy with intense sweeteners,
body and mouthfeel, fiber and prebiotic
Baked goods and breads Sugar replacement, moisture retention, fiber and
prebiotic

35. Food applications of prebiotics
Applications Functionality
Breakfast cereals and extruded snacks Sugar replacement, crispiness and
expansion, fiber and prebiotic
Fillings Fat or sugar replacement, texture and
prebiotic
Tablets and sugar confectionery Sugar replacement, fiber and prebiotic
Chocolate Sugar replacement, heat resistance and fiber
Dietetic products and meal replacers Fat or sugar replacement, synergy with
intense sweeteners, body and mouthfeel,
fiber and prebiotic

36. Food applications of prebiotics
Applications Functionality
Meat products Fat replacement, texture, stability and fiber
Soups and sauces Sugar replacement and prebiotic
Salad dressing Fat replacement, mouthfeel and body
Table spreads and butter products Fat replacement, texture and spreadability,
stability, fiber and prebiotic
Baby food Texture, body and mouthfeel, fiber, stability
and prebiotic

37. Conclusion
– Prebiotics that are otherwise referred to dietary fiber are non-digestible natural
food components and have the ability to stimulate intestinal flora
– The products of their degradation, initiated by the colonic bacteria, are the
causes of the beneficial effects that they provide
– They are found in naturally in some fruits and vegetables like artichokes,
asparagus, onions, garlic, leeks, tomatoes or bananas

38. Conclusion
– Inulin, on the other hand, is found in large quantities in the chicory root
– The effects of prebiotics on health are multiples and varied:
– They improve the functioning of the colon, regulate the intestinal transit and
have a curative and / or preventive effect on constipation, infectious diarrhea or
even inflammatory bowel diseases

39. THANK YOU FOR YOUR ATTENTION