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Food Technology 2019-Prebiotics/Probiotics interaction for colon health

Osama O Ibrahim

Prebiotics are the fermentable, non-digestible carbohydrates that stimulate the activity of beneficial bacteria (probiotics) in the digestive system. There are two prebiotics categories: Prebiotics fibres that are naturally occurred in whole grain, broccoli, asparagus, radish, cabbage, and others. And Prebiotics oligosaccharides such as Fracto-oligosaccharide (FOX), Galacto-oligosaccharides (GOS), Xylo-oligisaccharides (XOS), polydextrine, and others. These prebiotics oligosaccharides are added to foods for their health benefits and are labelled as food additives in the United States. These Prebiotics oligosaccharides are manufactured in pure forms enzymatically or extracted from plants. Probiotics are the beneficial bacteria in the colon such as Befidobacteria and lactic acid bacteria. These probiotics bacteria assist in the maintenance of the natural balance of micro flora and reduce the effect of harmful and pathogenic bacteria in the digestive system, suggesting that these probiotics bacteria can prevent gastrointestinal tract from infection diseases and reduce colon inflammation. It is also, assumed that probiotics bacteria strengthen the immune system. Symbiotic are products that contain both prebiotics and probiotics. These symbiotic products have both non-digestible carbohydrates (prebiotics) and the good bacteria (probiotics). The impact of symbiotic on colon health will be highlighted in this presentation. The colonic micro flora is important to health. The growth and metabolism of the many individual bacterial species