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Prebiotic
Substrate that is selectively utilized by host microorganisms conferring a health benefit (ISAPP definition).
The ISAPP definition broadens prebiotics beyond carbohydrates (e.g., FOS, GOS, inulin) to potentially include polyphenols if selectivity is demonstrated. Selectivity means the substrate is preferentially used by beneficial microbes rather than feeding the whole community. Fermentation produces short-chain fatty acids (acetate, propionate, butyrate) that signal to the host through GPR41/43 and HDAC inhibition.
How each textbook covers it
duyff-complete-food-and-nutrition-guide-5e
Krause and Mahan's Food and the Nutrition Care Process, 16th ed. — Chapter 1
Most studied prebiotics are fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), and inulin. They are fermented by colonic bacteria into short-chain fatty acids (acetate, propionate, butyrate), which nourish colonocytes and modulate immunity. Found naturally in onion, garlic, leek, asparagus, banana, and whole grains. Note that prebiotics are FODMAPs and may worsen symptoms in IBS.
Modern Nutrition in Health and Disease, 12th ed. — Ch 37: Biotics and Fermented Foods
The ISAPP definition broadens prebiotics beyond carbohydrates (e.g., FOS, GOS, inulin) to potentially include polyphenols if selectivity is demonstrated. Selectivity means the substrate is preferentially used by beneficial microbes rather than feeding the whole community. Fermentation produces short-chain fatty acids (acetate, propionate, butyrate) that signal to the host through GPR41/43 and HDAC inhibition.
Related terms
Fiber, ISAPP, Microbiota, Probiotic, SCFA, Short-Chain Fatty Acids, Synbiotic