Probiotics, prebiotics, and synbiotics : bioactive foods in health promotion

Probiotics, prebiotics, and synbiotics : bioactive foods in health promotion /

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Bibliographic Details
Online Access: Full text (MCPHS users only)
Main Author: Watson, Ronald R. (Ronald Ross) (Editor)
Other Authors: Preedy, Victor R. (Editor)
Format: Electronic eBook
Language:English
Published: Amsterdam, Netherlands : Academic Press, 2016
Edition:2nd ed.
Subjects:
Probiotics.
Functional foods.
Probiotics
Local Note:ProQuest Ebook Central
Table of Contents:
  • Front Cover
  • Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion
  • Copyright
  • Contents
  • Contributors
  • Preface
  • Prebiotics in Health Promotion
  • Probiotics in Foods
  • Synbiotics: Production, Application, and Health Promotion
  • Probiotics in Health
  • Probiotics and Chronic Diseases
  • Acknowledgments
  • Biographies
  • Part I: Prebiotics in Health Promotion
  • Chapter 1: Prebiotics and Probiotics: An Assessment of Their Safety and Health Benefits
  • 1 Introduction
  • 2 Prebiotic Concept
  • 3 Use of Prebiotics
  • 3.1 Use of Prebiotic as Medical Purposes
  • 3.2 Prebiotic Sources
  • 3.2.1 Fructans
  • 3.2.2 Resistant Starch
  • 3.3 Prebiotics and Resistance to Gastrointestinal Infections
  • 4 Evaluation of Prebiotic
  • 4.1 AFCSF Product Specification/Characteristics of the Prebiotic
  • 4.2 Functionality
  • 4.3 Qualifications
  • 4.4 Safety
  • 5 Probiotics Used in Food
  • 6 Synbiotic
  • 7 Safety Aspect of Probiotics
  • 7.1 In Vitro Studies
  • 7.2 Animal Studies
  • 7.3 Noninvasive Tests in Animal Models and Humans
  • 7.4 Studies in Humans
  • 7.5 Epidemiological and Postmarketing Surveillance
  • 7.5.1 Genotoxicity Studies Including Mutagenicity
  • 7.5.2 Toxin Production and Virulence Factors
  • 7.5.3 Antibiotic Resistance Profile and Transferability of Resistances
  • 8 Prebiotic and Probiotic Efficacy Evidence
  • 8.1 In Vitro Evidence
  • 8.2 Animal Models
  • 8.3 Human Cases Studies
  • 8.4 Human Trials
  • 9 Prebiotic and Probiotic Claims
  • 9.1 European Union
  • 9.1.1 Organization and Content of the Application
  • 9.2 The United States
  • 10 Qualified Presumption of Safety ( QPS) Concept of MicroOrganisms Used in Food
  • 10.1 Taxonomic Status of Candidate Organisms for QPS Assessment
  • 10.2 Purpose and Advantages of QPS
  • 10.3 Requirements of QPS
  • 11 Conclusion
  • Acknowledgments
  • References.
  • Chapter 2: Pre- and Probiotic Supplementation in Ruminant Livestock Production
  • 1 Introduction
  • 2 The Ruminant
  • 2.1 Anatomy and Physiology of the Ruminant Gastrointestinal Tract
  • 2.2 The Ruminant Gut Microbiota
  • 2.3 Microbial Stimulation of Regulatory Immune Mechanisms
  • 2.4 Microbial Contributions to Ruminant Nutrition and Metabolism
  • 3 Prebiotics
  • 3.1 Prebiotic Substances
  • 3.2 Prebiotics and Their Effect on Probiotic Supplementation and the Gut Microbiota
  • 4 Probiotics
  • 4.1 Probiotic Species and Blends
  • 4.2 Probiotics: Ruminant Performance
  • 4.2.1 Probiotics in Ruminant Maturation and Development
  • 4.2.2 Probiotic Effects on Growth and Performance
  • 4.2.3 Probiotics and Dairy Cows
  • 4.2.4 Probiotics: Ruminant Disease Management and Health Promotion
  • 4.2.5 Probiotics and Gastrointestinal Diseases
  • 4.2.6 Probiotics and Ruminal Acidosis
  • 4.2.7 Probiotics and Environmentally Induced Stress
  • 4.3 Probiotics, Methanogens, and the Environment
  • 5 Discussion and Conclusions
  • References
  • Chapter 3: Prebiotic Addition in Dairy Products: Processing and Health Benefits
  • 1 Functional Foods
  • 2 Prebiotic Ingredients
  • 3 ß -Glucan
  • 4 Resistant Starch
  • 5 Inulin-Type Fructans
  • 6 The Role of Fructans in Plants
  • 7 Chemical Structure of Fructans
  • 8 Physicochemical Properties of Inulin
  • 9 Structural and Rheological Aspects
  • 10 Inulin as a Fat Replacer
  • 11 Effects of Process and Process Conditions
  • 12 Oligofructose
  • 13 Functional Effects of Prebiotics on the Health
  • 14 Sensory Aspects
  • 15 Prebiotics in Dairy Products
  • 16 Perspectives
  • References
  • Chapter 4: Low-Lactose, Prebiotic-Enriched Milk
  • 1 Human Milk Oligosaccharides
  • 2 Galacto-Oligosaccharides (GOS) and Fructo-Oligosaccharides (FOS) in Dairy Products
  • 3 Enzymatic Synthesis of GOS
  • 4 In Situ Formation of GOS in Milk.
  • 5 GOS Formation in Milk with ß -Galactosidase from B. circulans
  • 6 GOS Formation in Milk with ß -Galactosidase from K. lactis
  • 7 Effect of Temperature on GOS Formation in Milk
  • 8 Proposed Method to Obtain Low-Lactose, Milk-Enriched in GOS
  • References
  • Chapter 5: Intestinal Microbiota in Breast-Fed Infants: Insights into Infant-Associated Bifidobacteria and Human Milk Glycans
  • 1 Introduction
  • 2 Intestinal Microbiota in Breast-Fed Infants
  • 3 Human Milk Composition and Complexity
  • 4 Antimicrobial Activities in Human Milk
  • 5 Human Milk Glycans
  • 6 HMO Structures and Properties
  • 7 Structure-Function Relationships of HMOs
  • 8 Bifidobacterial Strategies of HMO Consumption
  • 9 Human Milk Glycoproteins and Glycolipids
  • 10 Consumption of Human Milk Glycoconjugates by Bifidobacteria
  • 11 Bifidobacteria and Health Benefits to the Infant
  • 12 Infant Formula
  • 13 Conclusions
  • Acknowledgments
  • References
  • Chapter 6: Probiotics and Prebiotics for Promoting Health: Through Gut Microbiota
  • 1 Introduction
  • 2 Human Gut Microbiota: Complexities, Diversities, Functionalities
  • 3 Gut Microbiota Balance in the Triangle of Nutrition, Health, and Disease
  • 4 Factors Influencing the Gut Microbiota
  • 5 Modulation of Gut Microbiota Composition
  • 6 Probiotics: Foundation and Definition
  • 7 Health Benefits of Probiotics
  • 8 Probiotics' Effects on Intestinal Microbiota and Environment
  • 9 Prebiotics
  • 10 Future Prospects and Expectations
  • References
  • Chapter 7: Prebiotics in Human Milk and in Infant Formulas
  • 1 Introduction
  • 2 Development of the Immune System in Infants
  • 3 Breast Milk and Defense Against Infections and Allergic Manifestations
  • 4 What Are Prebiotics?
  • 5 Human Milk Oligosaccharides
  • 6 Prebiotics in Infant Formulas
  • 7 Side Effects
  • 8 Regulation of the Addition of Prebiotics to Infant Formulas.
  • 9 Conclusions
  • References
  • Chapter 8: Prebiotics and Probiotics in Infant Nutrition
  • 1 Introduction
  • 2 Development and Physiology of the Gastrointestinal Ecosystem
  • 3 Prebiotics
  • 3.1 Definition
  • 3.2 Characteristics
  • 4 Human Milk Oligosaccharides
  • 5 Nonhuman Milk Oligosaccharides
  • 5.1 Oligosaccharides from Animal Milks
  • 5.2 Nonmilk Oligosaccharides
  • 5.3 Mechanisms of Action
  • 5.4 Side Effects
  • 6 Probiotics
  • 6.1 Definition
  • 6.2 Characteristics
  • 6.3 Mechanisms of Action
  • 6.4 Side Effects
  • 7 Symbiotics
  • 8 Use of Prebiotics in Pediatrics
  • 8.1 Nonmilk Oligosaccharides and Prebiotic Effects of Breast Milk
  • 8.2 Nonmilk Oligosaccharides and the Prevention of Infections and Allergies
  • 8.3 Nonmilk Oligosaccharides and Other Effects
  • 9 Use of Probiotics in Pediatrics
  • 10 Acute Diarrhea
  • 10.1 Antibiotic-Associated Diarrhea
  • 10.2 Necrotizing Enterocolitis
  • 10.3 Allergy
  • 11 Other Pediatric Uses
  • 11.1 Constipation
  • 11.2 Inflammatory Bowel Disease
  • 11.3 Irritable Bowel Syndrome
  • 11.4 Helicobacter pylori Infection
  • 11.5 Lactose Intolerance
  • 11.6 Respiratory Tract Infections
  • 11.7 Urinary Tract Infections
  • 11.8 Obesity and Diabetes
  • 11.9 Prebiotics and Probiotics in Infant Formulas
  • 12 Conclusion
  • References
  • Chapter 9: Synthesis of Prebiotic Galacto-Oligosaccharides: Science and Technology
  • 1 Introduction
  • 2 Galacto-Oligosaccharides ( GOS): Chemical Synthesis vs. Biocatalysis
  • 3 Synthesis of GOS Using Galactosyltransferases
  • 4 Synthesis of GOS Using ß -Galactosidases
  • 4.1 Mechanism of Catalysis by ß -Galactosidases
  • 4.2 Hydrolysis vs. Transgalactosylation During Lactose Hydrolysis by ß -Galactosidases
  • 4.3 Factors Affecting GOS Synthesis Using ß -Galactosidases
  • 4.3.1 Initial Lactose Concentration
  • 4.3.2 Temperature
  • 4.3.3 Enzyme Source
  • 4.3.4 GOS Synthesis Time.
  • 4.3.5 Other Factors ( pH and Inhibitors)
  • 4.4 Degree of Polymerization and Glycosidic Linkages in GOS Mixtures
  • 5 Types of Biocatalysts Used in GOS Synthesis
  • 5.1 Whole Cell Biocatalysts
  • 5.2 Free ß -Galactosidases
  • 5.3 Recombinant ß -Galactosidases
  • 6 Improving the GOS Synthesis Process
  • 6.1 Immobilization of ß -Galactosidases
  • 6.1.1 Methods of ß -Galactosidase Immobilization
  • 6.1.1.1 Cross-linking
  • 6.1.1.2 Carrier Binding
  • 6.1.1.2.1 Covalent Binding
  • 6.1.1.2.2 Noncovalent Binding
  • 6.1.1.3 Inclusion
  • 6.2 Protein Engineering
  • 6.3 Reaction Medium Engineering
  • 7 Future Developments
  • References
  • Chapter 10: Prebiotics as Protectants of Lactic Acid Bacteria
  • 1 Introduction
  • 2 Physical Chemistry of the Preservation of Lactic Acid Bacteria and Probiotics
  • 3 Use of Prebiotics as Protectants of Starters
  • 4 Prebiotics as Probiotic Protectants in Food Matrices
  • 5 Prebiotics as Probiotic Protectants in the Gastrointestinal Tract
  • 6 Conclusions
  • References
  • Chapter 11: Prebiotic Agave Fructans and Immune Aspects
  • 1 Chapter Points
  • 2 Introduction
  • 3 Agave Plant: Origin and the Role of Fructans
  • 4 Chemical Structures of Agave Fructans
  • 5 Overview of the Immune System
  • 5.1 Innate Immunity
  • 5.2 Acquired Immunity
  • 5.3 Gut-Associated Lymphoid Tissue
  • 6 Mechanism of Prebiotics
  • 7 Health Implication of Agave Fructans: In Vivo and In Vitro Studies
  • 7.1 Prebiotic Effect
  • 7.2 Obesity, Blood Lipids, and Cholesterol
  • 7.3 Toxicological Studies
  • 7.4 Immunological Studies
  • 7.5 Cancer
  • 8 Discussion of Immune Aspects of Agave Fructans
  • 9 Conclusions
  • Acknowledgments
  • References
  • Chapter 12: Prebiotics Use in Children
  • 1 Introduction
  • 2 Prebiotics and Short-Chain Fatty Acids
  • 3 Clinical Effects in Children
  • 3.1 Gastrointestinal Transit and Resorption of Nutrients.

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