The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Prebiotics: A Review

프리바이오틱스의 기능에 관한 연구 고찰

  • 윤진아 (케이씨대학교 식품과학부) ;
  • 신경옥 (삼육대학교 식품영양학과)
  • Received : 2016.12.12
  • Accepted : 2017.03.21
  • Published : 2017.04.30
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Abstract

This study was conducted to investigate the characteristics of major prebiotics and the related studies, and to provide basic data for future research. Prebiotics are defined as 'nondigestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improve host health'. Well-known prebiotics are inulin, oligofructose, and galacto-oligosaccharide. Prebiotics assist in the health activity of lactic acid bacteria by acting as a substrate for lactic acid bacteria, with their unique physical and chemical properties. Bifidobacteria are known to be beneficial bacteria that prevent intestinal inflammation, maintain intestinal microflora balance, inhibit carcinogenesis, reduce cholesterol, and enhance immunity. However, Bifidobacteria, Lactobacillus, Bacillus, and Weissella are also found in animal-based fermented foods such as milk, cheese, yogurt, and salted fish. Prebiotics can act as a substrate for lactic acid bacteria, helping the activity of lactic acid bacteria and improving health. Therefore, the authors suggest that investigation into the category and effectiveness of prebiotics should be extended in the future through research.

Keywords

References

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