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Foods
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Prebiotics and Synbiotics
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Prebiotics and Synbiotics

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (31 March 2019) | Viewed by 13884

Special Issue Editor

Dr. Yasuhiro Koga

E-Mail Website
Guest Editor
President, Japanese Society for Probiotic Science Visiting professor, Department of Gastroenterology, Tokai University School of Medicine
Interests: probiotics; prebiotics; bifidobacteria; gnotobiology; helicobacter pylori; stomach; atopic dermatitis; gut-brain axis

Special Issue Information

Dear Colleagues,

The concept of prebiotics was first proposed by Gibson and Roberfroid (J. Nutr. 125:1401,1995). Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of a limited number of beneficial bacteria already resident in the alimentary tract, and thus attempt to improve host health and wellbeing. Intake of prebiotics, most of them are being oligosaccharides or dietary fibers, exert beneficial effects on the host, such as regulation of intestinal transit and competitive exclusion of pathogens by way of those bacteria promoted by prebiotics such as bifidobacteria. By combining the rationale of prebiotics and probiotics, live microorganisms, which when administered in adequate amounts confer a health benefit on the host, the concept of synbiotics has also been proposed. Due to recent advances in metagenomic studies of human microbiota in the alimentary tract, it has been understood that microbiota clearly play a critical role in the pathophysiology of many kinds of diseases. Additionally, prebiotics and synbiotics are expected to work for them by microbiota-targeted performance. In this Special Issue, “Prebiotics and Synbiotics”, original and review articles about them will be published. Moreover, articles on probiotics will be welcomed if they are aimed at novel fields.

Dr. Yasuhiro Koga
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • prebiotics
  • oligosaccharides
  • dietary fiber
  • short-chain fatty acids
  • synbiotics
  • probiotics
  • microbiota
  • bifidobacteria
  • lactobacilli
  • Faecalibacterium

Published Papers (2 papers)

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Research

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7 pages, 856 KiB  
Article
Feeding of 1-Kestose Induces Glutathione-S-Transferase Expression in Mouse Liver
by Takumi Tochio, Yuki Ueno, Yasuyuki Kitaura, Mikako Shinohara, Yoshihiro Kadota, Kanako Minoda, Yoshiharu Shimomura and Toshihiko Osawa
Foods 2019, 8(2), 69; https://doi.org/10.3390/foods8020069 - 13 Feb 2019
Cited by 3 | Viewed by 4189
Abstract
Functional food ingredients, including prebiotics, have been increasingly developed for human health. The improvement of the human intestinal environment is one of their main targets. Fructooligosaccarides (FOS) are oligosaccharide fructans that are well studied and commercialized prebiotics. 1-Kestose, one of the components of [...] Read more.
Functional food ingredients, including prebiotics, have been increasingly developed for human health. The improvement of the human intestinal environment is one of their main targets. Fructooligosaccarides (FOS) are oligosaccharide fructans that are well studied and commercialized prebiotics. 1-Kestose, one of the components of FOS, is considered to be a key prebiotic component in FOS. However, to our knowledge, no studies have been reported on the physiological efficacy of 1-Kestose regarding its anti-oxidative activity. In the present study, we examined the effects of dietary 1-Kestose on gene expression of antioxidative enzymes in the liver, kidney and epididymal adipose tissue of mice by quantitative RT-PCR (qRT-PCR). We demonstrated that a 1-Kestose-rich diet increased mRNA and enzymatic activity levels of glutathione-S-transferase (GST) in mouse liver. These results suggest the possibility that dietary 1-Kestose as a prebiotic may enhance antioxidative activity in mice. Full article
(This article belongs to the Special Issue Prebiotics and Synbiotics)
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Review

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11 pages, 1645 KiB  
Review
1-Kestose, the Smallest Fructooligosaccharide Component, Which Efficiently Stimulates Faecalibacterium prausnitzii as Well as Bifidobacteria in Humans
by Takumi Tochio, Yoshihiro Kadota, Toshio Tanaka and Yasuhiro Koga
Foods 2018, 7(9), 140; https://doi.org/10.3390/foods7090140 - 01 Sep 2018
Cited by 51 | Viewed by 9295
Abstract
The concept of prebiotics was established more than 30 years ago. While the prebiotic concept has now expanded thus includes non-carbohydrate substances and diverse categories other than foods, fructooligosaccharides (FOS) have still predominantly been used as pebiotics, because the effects of FOS exclusively [...] Read more.
The concept of prebiotics was established more than 30 years ago. While the prebiotic concept has now expanded thus includes non-carbohydrate substances and diverse categories other than foods, fructooligosaccharides (FOS) have still predominantly been used as pebiotics, because the effects of FOS exclusively act through the enrichment of Bifidobacterium and Lactobacillus spp., which have been classified as beneficial intestinal commensals so far. Now the commercially available FOS products are synthetic mixture of several kinds of FOS components including 1-kestose (GF2), nystose (GF3) and GF4. In our previous studies, superiority of 1-kestose to the longer-chain FOS components such as nystose with regard to bifidogenic activity was clearly demonstrated. Recently, a broader range of beneficial bacteria including butyrate-producing indigenous bacteria have been recognized and expected to be new probiotic strains. Among them, resident Faecalibacterium prausnitzii is a butyrate producer with a significant anti-inflammatory effect thus expected to be useful as a next-generation probiotic. However, this bacterium is extremely oxygen-sensitive thus can be difficult to grow industrially. On the other hand, we have clearly demonstrated a significant prebiotic effect of 1-kestose, which is the smallest component of FOS, on F. prausnitzii in the gut of humans. These findings suggest that 1-kestose has impressive potential as a new prebiotic targeting F. prausnitzii, a next-generation probiotic strain, as well as bifidobacteria. Full article
(This article belongs to the Special Issue Prebiotics and Synbiotics)
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