Prebiotic Potential of Cereal Components

One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a resul...

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Bibliographic Details
Published in:Foods 2021-09, Vol.10 (10), p.2338
Main Authors: Abdi, Reihane, Joye, Iris J.
Format: Article
Language:English
Subjects:
arabinoxylans
Bacteria
Carbohydrates
Cellulose
Cereal crops
Cereals
Colon
Dietary fiber
Enzymes
Flour
Food
Food production
Food science
Food selection
fructans
fructooligosaccharides
Functional foods & nutraceuticals
In vivo methods and tests
Lignin
Microorganisms
Physiology
Prebiotics
Probiotics
Review
Wheat
β-glucans
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Summary:One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of the beneficial bacteria in the colon and, as a result, improve the host health. Cereals, as one of the main components in the human diet, contain substantial levels of dietary fiber with probable prebiotic potential. In addition, dietary fiber, particularly soluble dietary fiber, has recently emerged as a promising natural highly functional food ingredient in food production. This review focuses on the prebiotic potential of cereal dietary fiber types and covers the achievements and developments regarding its isolation. First, the probiotic and prebiotic concepts will be discussed. Next, different components of dietary fiber and their effect on the host bacteria through in vitro and/or in vivo studies will be reviewed. In a last part, this paper also discusses means of boosting the prebiotic properties of cereal components and innovative strategies for the extraction of cereal dietary fiber. The review focuses on wheat as a leading cereal crop that is widely and intensely used throughout the world in food production.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10102338