foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-313Research ArticleСтатьиРоль пребиотических пищевых волокон в питанииThe role of prebiotic food fibers in nutritionTолчиковаА. И.TolchikovaA. I.

Tолчикова Анастасия Игоревна — аспирант отдела питания

ул. Козлова, 29, 220037, г. Минск

Tolchikova Anastasia Igorevna — PhD student of the nutrition department

29, Kozlova str., Minsk 220037

otpit@tut.byЖурняА. А.ZhurniaH. A.

Журня Анна Александровна — научный сотрудник отдела питания

ул. Козлова, 29, 220037, г. Минск

Zhurnia Hanna Alexandrovna — research fellow of the nutrition department

29, Kozlova str., Minsk 220037

otpit@tut.byШиловВ. В.ShylauV. V.

Шилов Валерий Викентьевич — кандидат биологических наук, начальник отдела питания

ул. Козлова, 29, 220037, г. Минск

Shylau Valery Vikentievich — Ph.D. (Biological), head of the nutrition department

29, Kozlova str., Minsk 220037

valery.shilov@gmail.comРУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»RUE "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus"2018300320181112028Copyright © Tолчикова А.И., Журня А.А., Шилов В.В., 20182018Tолчикова А.И., Журня А.А., Шилов В.В.Tolchikova A.I., Zhurnia H.A., Shylau V.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/313

Пищевые волокна имеют важное значение для здоровья. Увеличение потребления пищевых волокон ведет к уменьшению числа сердечно-сосудистых заболеваний, снижению веса, и самое главное - улучшению работы желудочно-кишечного тракта. Пребиотики - это класс пищевых волокон, которые избирательно стимулируют рост и биологическую активность представителей защитной микрофлоры кишечника человека, способствуют поддержанию ее нормального состава и биологической активности. Несмотря на то, что все пребиотики являются пищевыми волокнами, не все волокна являются пребиотическими. Пребиотики представляют собой в основном углеводные соединения, в основном олигосахариды, которые, не перевариваются в тонком кишечнике человека и достигают толстой кишки, где они ферментируются микрофлорой. По данным многочисленных исследований установлено, что такие вещества как инулин и олигофруктоза, лактулоза и резистентный крахмал соответствуют всем аспектам определения пребиотика, включая стимуляцию роста бифидобактерий. Другие изолированные углеводы и содержащие углеводы продукты питания, включая галактоолигосахариды, трансгалактоолигосахариды, полидекстрозу, декстрин пшеницы, аравийскую камедь, также оказывают пребиотическое действие.

The health benefits of dietary fibers have long been valued by people. An increase in the intake of dietary fiber leads to a reduction in the number of cardiovascular diseases, weight loss, and most importantly, improvement of the work of the gastrointestinal tract. Prebiotics are a class of dietary fiber that selectively stimulate the growth and biological activity of representatives of the protective microflora of the human intestine, help to maintain its normal composition and biological activity. Despite the fact that all prebiotics are food fibers, not all fibers are prebiotic. Prebiotics are basically carbohydrate compounds, mainly oligosaccharides, which are not digested in the small intestine of a person and reach the colon, where they are fermented by microflora. According to numerous studies, it has been found that substances such as inulin and oligofructose, lactulose and resistant starch correspond to all aspects of prebiotic determination, including stimulation of bifidobacterial growth. Other isolated carbohydrates and carbohydrate-containing foods, including galacto-oligosaccharides, transgalactooligosaccharides, polydextrose, wheat dextrin, and gum arabic, also have a prebiotic effect.

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The authors declare that there are no conflicts of interest present.