Prebiotic digestion and fermentation

• Published in: The American journal of clinical nutrition Vol. 73; no. 2; pp. 415 - 420s
• Main Authors: Cummings, John H, Macfarlane, George T, Englyst, Hans N
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Bethesda, MD American Society for Clinical Nutrition 01.02.2001; American Society for Clinical Nutrition, Inc
• Subjects: Bacteria; Biological and medical sciences; Cathartics; Cecum - metabolism; Cecum - microbiology; digestibility; Digestion; Digestive system; enzyme activity; enzymes; excretion; Fatty Acids, Volatile - biosynthesis; Feces - enzymology; Feces - microbiology; feces composition; Fermentation; Flatulence - etiology; Food; Food Additives - administration & dosage; foods; fructooligosaccharides; Fundamental and applied biological sciences. Psychology; gas production (biological); General aspects; Humans; hydrogen; ingredients; intestinal microorganisms; Inulin - metabolism; laxatives; Oligosaccharides - metabolism; prebiotics; short chain fatty acids; Vertebrates: digestive system; Human; Short chain; Digestive system; Oligosaccharide; Gut; Lipids; Fatty acids; Prebiotics; Animal; Anaerobic fermentation; Carbohydrate; Flatulence; Colon; Digestibility

Prebiotics, as currently conceived of, are all carbohydrates of relatively short chain length. To be effective they must reach the cecum. Present evidence concerning the 2 most studied prebiotics, fructooligosaccharides and inulin, is consistent with their resisting digestion by gastric acid and pan...