![]() ![]() It is remarkable that the increase of the prebiotic market is much higher than that of the food market as a whole, whose increase is about 2% per year.Ĭonsidering the economical and nutritional importance of FOS and GOS, this review will be focused on their obtaining. Particularly the prebiotic market reached $200 million in 2015, with an increase rate of about 15% per year ( What is more, according to Global Market Insights, INC (Delaware, USA), the global prebiotic market is expected to surpass $8.5 billion by 2024 ( 14). In 2006 the functional food market was estimated to be $20 billion in the United States, $15 billion in Europe, and $12 billion in Japan, growing at an annual rate of 7.5% ( 13). It was the first country to incorporate non-digestible oligosaccharides in foods, being a world leader in the use of prebiotics as functional ingredients. Japan has been pioneer in the production and consumption of FOS and GOS. Moreover, they are extensively employed in infant formula to stimulate the development of newborn microbiota ( 10, 11).Īs GOS and FOS can be incorporated in many products, their demand has exponentially increased worldwide over time ( 12). GOS and FOS are used in the formulation of dairy products, different types of beverages, bakery products, and some sweets, converting them in functional foods ( 9). Additionally, their nutritional properties are also important, they are low caloric sweeteners, give a feeling of satiety, contribute to body weight control, relieve constipation, have a low glycemic index and are not cariogenic ( 8). Regardless the definition, fructo- and galacto-oligosaccharides (FOS and GOS) are widely known because of their prebiotic properties. From a scientific point of view, it is a subject still under development and the advances in this issue impact not only on the scientific community, but also on regulatory agencies, food industries, consumers and healthcare professionals ( 7). Research in different domains (glycomics, proteomics, etc.), reveals more complex interactions of putative prebiotics with the host, thus this definition is far from being the last one. According to the most recent one, prebiotics are “substrates that are selectively used by host microorganisms conferring a health benefit” ( 6). Since then, the original definition was subjected to several revisions. The term prebiotic as such, was defined in 1995 ( 4), as “non-digestible food components that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, thus improving host health” ( 5). Almost 20 years after, Japanese researchers reported that several non-digestible oligosaccharides were bifidus factors ( 2, 3). A few years later, Petuely ( 1) recognized lactulose as a bifidus factor. ![]() The first reference to prebiotic concept dates from 1954, when Gyorgy reported that a component of human milk (N-acetyl-glucosamine) promoted the growth of a strain from the genus Bifidobacterium. ![]()
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