Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides
Aims: To develop a quantitative equation [prebiotic index (PI)] to aid the analysis of prebiotic fermentation of commercially available and novel prebiotic carbohydrates in vitro, using previously published fermentation data. Methods: The PI equation is based on the changes in key bacterial groups d...
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| Veröffentlicht in: | Letters in applied microbiology 2003-10, Vol.37 (4), p.281-284 |
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| container_title | Letters in applied microbiology |
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| creator | Palframan, R. Gibson, G.R. Rastall, R.A. |
| description | Aims:
To develop a quantitative equation [prebiotic index (PI)] to aid the analysis of prebiotic fermentation of commercially available and novel prebiotic carbohydrates in vitro, using previously published fermentation data.
Methods: The PI equation is based on the changes in key bacterial groups during fermentation. The bacterial groups incorporated into this PI equation were bifidobacteria, lactobacilli, clostridia and bacteroides. The changes in these bacterial groups from previous studies were entered into the PI equation in order to determine a quantitative PI score. PI scores were than compared with the qualitative conclusions made in these publications. In general the PI scores agreed with the qualitative conclusions drawn and provided a quantitative measure.
Conclusions: The PI allows the magnitude of prebiotic effects to be quantified rather than evaluations being solely qualitative.
Significance and Impact of the Study: The PI equation may be of great use in quantifying prebiotic effects in vitro. It is expected that this will facilitate more rational food product development and the development of more potent prebiotics with activity at lower doses. |
| doi_str_mv | 10.1046/j.1472-765X.2003.01398.x |
| format | Article |
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To develop a quantitative equation [prebiotic index (PI)] to aid the analysis of prebiotic fermentation of commercially available and novel prebiotic carbohydrates in vitro, using previously published fermentation data.
Methods: The PI equation is based on the changes in key bacterial groups during fermentation. The bacterial groups incorporated into this PI equation were bifidobacteria, lactobacilli, clostridia and bacteroides. The changes in these bacterial groups from previous studies were entered into the PI equation in order to determine a quantitative PI score. PI scores were than compared with the qualitative conclusions made in these publications. In general the PI scores agreed with the qualitative conclusions drawn and provided a quantitative measure.
Conclusions: The PI allows the magnitude of prebiotic effects to be quantified rather than evaluations being solely qualitative.
Significance and Impact of the Study: The PI equation may be of great use in quantifying prebiotic effects in vitro. It is expected that this will facilitate more rational food product development and the development of more potent prebiotics with activity at lower doses.</description><identifier>ISSN: 0266-8254</identifier><identifier>EISSN: 1472-765X</identifier><identifier>EISSN: 1365-2673</identifier><identifier>DOI: 10.1046/j.1472-765X.2003.01398.x</identifier><identifier>PMID: 12969489</identifier><identifier>CODEN: LAMIE7</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>Bacteria - classification ; Bacteria - growth & development ; Bacteria - metabolism ; Bacteroides - growth & development ; Bacteroides - metabolism ; Bifidobacterium - growth & development ; Bifidobacterium - metabolism ; Biological and medical sciences ; Clostridium - growth & development ; Clostridium - metabolism ; Colon - microbiology ; Dietary Carbohydrates - metabolism ; Fermentation ; functional foods ; Fundamental and applied biological sciences. Psychology ; Humans ; Lactobacillus - growth & development ; Lactobacillus - metabolism ; Microbiology ; oligosaccharides ; Oligosaccharides - metabolism ; prebiotic index ; prebiotics ; Probiotics - metabolism</subject><ispartof>Letters in applied microbiology, 2003-10, Vol.37 (4), p.281-284</ispartof><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3958-444f6131b1cb8b40fdde3bfc13ce986679632bdcb06e3a8a714f179e18f40b703</citedby><cites>FETCH-LOGICAL-c3958-444f6131b1cb8b40fdde3bfc13ce986679632bdcb06e3a8a714f179e18f40b703</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1472-765X.2003.01398.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1472-765X.2003.01398.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15130351$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12969489$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Palframan, R.</creatorcontrib><creatorcontrib>Gibson, G.R.</creatorcontrib><creatorcontrib>Rastall, R.A.</creatorcontrib><title>Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides</title><title>Letters in applied microbiology</title><addtitle>Lett Appl Microbiol</addtitle><description>Aims:
To develop a quantitative equation [prebiotic index (PI)] to aid the analysis of prebiotic fermentation of commercially available and novel prebiotic carbohydrates in vitro, using previously published fermentation data.
Methods: The PI equation is based on the changes in key bacterial groups during fermentation. The bacterial groups incorporated into this PI equation were bifidobacteria, lactobacilli, clostridia and bacteroides. The changes in these bacterial groups from previous studies were entered into the PI equation in order to determine a quantitative PI score. PI scores were than compared with the qualitative conclusions made in these publications. In general the PI scores agreed with the qualitative conclusions drawn and provided a quantitative measure.
Conclusions: The PI allows the magnitude of prebiotic effects to be quantified rather than evaluations being solely qualitative.
Significance and Impact of the Study: The PI equation may be of great use in quantifying prebiotic effects in vitro. It is expected that this will facilitate more rational food product development and the development of more potent prebiotics with activity at lower doses.</description><subject>Bacteria - classification</subject><subject>Bacteria - growth & development</subject><subject>Bacteria - metabolism</subject><subject>Bacteroides - growth & development</subject><subject>Bacteroides - metabolism</subject><subject>Bifidobacterium - growth & development</subject><subject>Bifidobacterium - metabolism</subject><subject>Biological and medical sciences</subject><subject>Clostridium - growth & development</subject><subject>Clostridium - metabolism</subject><subject>Colon - microbiology</subject><subject>Dietary Carbohydrates - metabolism</subject><subject>Fermentation</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Lactobacillus - growth & development</subject><subject>Lactobacillus - metabolism</subject><subject>Microbiology</subject><subject>oligosaccharides</subject><subject>Oligosaccharides - metabolism</subject><subject>prebiotic index</subject><subject>prebiotics</subject><subject>Probiotics - metabolism</subject><issn>0266-8254</issn><issn>1472-765X</issn><issn>1365-2673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkM1u3CAURlHUqpmkfYWKTbqzAwZjvMgiSvMnTdVNInWHAF8SRrZxgEmTt6-dGTXbbADB-S6fDkKYkpISLk43JeVNVTSi_lNWhLCSUNbK8uUArf4_fEIrUglRyKrmh-gopQ0hRNKq_YIO51W0XLYr5H_CM_RhGmDMODis8dNWj9lnnf0z4BxCj12IOD8CtmGYdPQpjAu53EwRjA_ZWwzOgX2b0HnIOr7i0PuHkLS1j3Omg_QVfXa6T_Btvx-j-6vLu4ubYv37-vbifF1Y1tay4Jw7QRk11BppOHFdB8w4S5mFVgrRtIJVprOGCGBa6oZyR5sWqHScmIawY_RjN3eK4WkLKavBJwt9r0cI26SolIxUks6g3IE2hpQiODVFP8zVFSVq0aw2arGpFptq0azeNKuXOfp9_8fWDNC9B_deZ-BkD-hkde-iHq1P71xNGWH10uFsx_31Pbx-uIBan_9aTuwfgpOavg</recordid><startdate>200310</startdate><enddate>200310</enddate><creator>Palframan, R.</creator><creator>Gibson, G.R.</creator><creator>Rastall, R.A.</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200310</creationdate><title>Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides</title><author>Palframan, R. ; Gibson, G.R. ; Rastall, R.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3958-444f6131b1cb8b40fdde3bfc13ce986679632bdcb06e3a8a714f179e18f40b703</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Bacteria - classification</topic><topic>Bacteria - growth & development</topic><topic>Bacteria - metabolism</topic><topic>Bacteroides - growth & development</topic><topic>Bacteroides - metabolism</topic><topic>Bifidobacterium - growth & development</topic><topic>Bifidobacterium - metabolism</topic><topic>Biological and medical sciences</topic><topic>Clostridium - growth & development</topic><topic>Clostridium - metabolism</topic><topic>Colon - microbiology</topic><topic>Dietary Carbohydrates - metabolism</topic><topic>Fermentation</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Lactobacillus - growth & development</topic><topic>Lactobacillus - metabolism</topic><topic>Microbiology</topic><topic>oligosaccharides</topic><topic>Oligosaccharides - metabolism</topic><topic>prebiotic index</topic><topic>prebiotics</topic><topic>Probiotics - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Palframan, R.</creatorcontrib><creatorcontrib>Gibson, G.R.</creatorcontrib><creatorcontrib>Rastall, R.A.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Letters in applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Palframan, R.</au><au>Gibson, G.R.</au><au>Rastall, R.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides</atitle><jtitle>Letters in applied microbiology</jtitle><addtitle>Lett Appl Microbiol</addtitle><date>2003-10</date><risdate>2003</risdate><volume>37</volume><issue>4</issue><spage>281</spage><epage>284</epage><pages>281-284</pages><issn>0266-8254</issn><eissn>1472-765X</eissn><eissn>1365-2673</eissn><coden>LAMIE7</coden><abstract>Aims:
To develop a quantitative equation [prebiotic index (PI)] to aid the analysis of prebiotic fermentation of commercially available and novel prebiotic carbohydrates in vitro, using previously published fermentation data.
Methods: The PI equation is based on the changes in key bacterial groups during fermentation. The bacterial groups incorporated into this PI equation were bifidobacteria, lactobacilli, clostridia and bacteroides. The changes in these bacterial groups from previous studies were entered into the PI equation in order to determine a quantitative PI score. PI scores were than compared with the qualitative conclusions made in these publications. In general the PI scores agreed with the qualitative conclusions drawn and provided a quantitative measure.
Conclusions: The PI allows the magnitude of prebiotic effects to be quantified rather than evaluations being solely qualitative.
Significance and Impact of the Study: The PI equation may be of great use in quantifying prebiotic effects in vitro. It is expected that this will facilitate more rational food product development and the development of more potent prebiotics with activity at lower doses.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><pmid>12969489</pmid><doi>10.1046/j.1472-765X.2003.01398.x</doi><tpages>4</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Oxford University Press Journals All Titles (1996-Current); Alma/SFX Local Collection |
| subjects | Bacteria - classification Bacteria - growth & development Bacteria - metabolism Bacteroides - growth & development Bacteroides - metabolism Bifidobacterium - growth & development Bifidobacterium - metabolism Biological and medical sciences Clostridium - growth & development Clostridium - metabolism Colon - microbiology Dietary Carbohydrates - metabolism Fermentation functional foods Fundamental and applied biological sciences. Psychology Humans Lactobacillus - growth & development Lactobacillus - metabolism Microbiology oligosaccharides Oligosaccharides - metabolism prebiotic index prebiotics Probiotics - metabolism |
| title | Development of a quantitative tool for the comparison of the prebiotic effect of dietary oligosaccharides |
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