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dc.contributor.authorDavani-Davari, Dornaen_NZ
dc.contributor.authorNegahdaripour, Manicaen_NZ
dc.contributor.authorKarimzadeh, Imanen_NZ
dc.contributor.authorSeifan, Mostafaen_NZ
dc.contributor.authorMohkam, Miladen_NZ
dc.contributor.authorMasoumi, Seyed Jalilen_NZ
dc.contributor.authorBerenjian, Aydinen_NZ
dc.contributor.authorGhasemi, Younesen_NZ
dc.date.accessioned2019-05-30T22:01:27Z
dc.date.available2019-03-09en_NZ
dc.date.available2019-05-30T22:01:27Z
dc.date.issued2019en_NZ
dc.identifier.citationDavani-Davari, D., Negahdaripour, M., Karimzadeh, I., Seifan, M., Mohkam, M., Masoumi, S. J., … Ghasemi, Y. (2019). Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications. FOODS, 8(3). https://doi.org/10.3390/foods8030092en
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttps://hdl.handle.net/10289/12577
dc.description.abstractPrebiotics are a group of nutrients that are degraded by gut microbiota. Their relationship with human overall health has been an area of increasing interest in recent years. They can feed the intestinal microbiota, and their degradation products are short-chain fatty acids that are released into blood circulation, consequently, affecting not only the gastrointestinal tracts but also other distant organs. Fructo-oligosaccharides and galacto-oligosaccharides are the two important groups of prebiotics with beneficial effects on human health. Since low quantities of fructo-oligosaccharides and galacto-oligosaccharides naturally exist in foods, scientists are attempting to produce prebiotics on an industrial scale. Considering the health benefits of prebiotics and their safety, as well as their production and storage advantages compared to probiotics, they seem to be fascinating candidates for promoting human health condition as a replacement or in association with probiotics. This review discusses different aspects of prebiotics, including their crucial role in human well-being.
dc.format.mimetypeapplication/pdf
dc.language.isoenen_NZ
dc.publisherMDPIen_NZ
dc.rights© 2019 copyright with the authors.
dc.subjectScience & Technologyen_NZ
dc.subjectLife Sciences & Biomedicineen_NZ
dc.subjectFood Science & Technologyen_NZ
dc.subjectprebioticsen_NZ
dc.subjectgut microbiotaen_NZ
dc.subjectshort-chain fatty acidsen_NZ
dc.subjectfructo-oligosaccharidesen_NZ
dc.subjectgalacto-oligosaccharidesen_NZ
dc.subjectINULIN-TYPE FRUCTANSen_NZ
dc.subjectGALACTO-OLIGOSACCHARIDE PRODUCTIONen_NZ
dc.subjectOLIGOFRUCTOSE-ENRICHED INULINen_NZ
dc.subjectHIGH-CONTENT FRUCTOOLIGOSACCHARIDESen_NZ
dc.subjectPORTAL-SYSTEMIC ENCEPHALOPATHYen_NZ
dc.subjectCHRONIC HEPATIC-ENCEPHALOPATHYen_NZ
dc.subjectBUTYRATE-PRODUCING BACTERIAen_NZ
dc.subjectHUMAN COLONIC MICROBIOTAen_NZ
dc.subjectLARGE-SCALE PRODUCTIONen_NZ
dc.subjectMIXED-ENZYME SYSTEMen_NZ
dc.titlePrebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applicationsen_NZ
dc.typeJournal Article
dc.identifier.doi10.3390/foods8030092en_NZ
dc.relation.isPartOfFOODSen_NZ
pubs.elements-id236072
pubs.issue3en_NZ
pubs.publication-statusPublisheden_NZ
pubs.volume8en_NZ
uow.identifier.article-noARTN 92


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