The role of prebiotic food fibers in nutrition
Abstract
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.
About the Authors
A. I. Tolchikova
RUE "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus"
Belarus
Belarus
Tolchikova Anastasia Igorevna — PhD student of the nutrition department
29, Kozlova str., Minsk 220037
H. A. Zhurnia
RUE "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus"
Belarus
Belarus
Zhurnia Hanna Alexandrovna — research fellow of the nutrition department
29, Kozlova str., Minsk 220037
V. V. Shylau
RUE "Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus"
Belarus
Belarus
Shylau Valery Vikentievich — Ph.D. (Biological), head of the nutrition department
29, Kozlova str., Minsk 220037
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Review
For citations:
Tolchikova A.I., Zhurnia H.A., Shylau V.V. The role of prebiotic food fibers in nutrition. Food Industry: Science and Technology. 2018;11(1):20-28. (In Russ.)
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