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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Dairy and Functional Foods Research Research Publications at this Location





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Title:   Author  item
                                            GIBSON, G - University Of Readingitem
                                            RASTALL, R - University Of Readingitem
                                            TOUHY, K - University Of Readingitem
                                            Hotchkiss, Arlanditem
                                            DUBERT-FERRANDON, A - Harvard Medical Schoolitem
                                            GAREAU, M - Hospital For Sick Children (SICKKIDS)item
                                            SAULNIER, D - Texas Children'S Hospitalitem
                                            BUDDINGTON, R - University Of Memphis
  Submitted to: Journal of Food Science and Technology
                                    Publication Type: Review Article
                                    Publication Acceptance Date: 1/27/2010
                                    Publication  Date: 5/7/2010
                                    Citation: Gibson, G.R., Scott, K.P., Rastall, R.A., Touhy, K.M., Hotchkiss, A., Dubert-Ferrandon, A., Gareau,M., Murphy,E.F., Saulnier, D., Loh, G., Macfarlane, S., Delzenne, N., Ringel, Y., Kozianowski, G., Dickman, R., Lenoir-Wijnkoop, I., Walker, C., Buddington,R. 2010. Dietary prebiotics:  Current status and new definition. Journal of Food Science and Technology Bulletin: Functional Foods 7:1-19.Interpretive Summary:
                                Technical Abstract: In November 2008, a group of scientists met at the 6th Meeting of the International Scientific Association of Probiotics and Prebiotics (ISAPP) in London, Ontario. The aim was to discuss the functionality of prebiotics. As a result of this, it was decided that the prebiotic field as it stands is dominated by gastrointestinal events. However, in the future it may be the case that other mixed microbial ecosystems may be modulated by a prebiotic approach, such as the oral cavity, skin, and urogenital tract. A decision was taken therefore to build upon current prebiotic status and define a niche for ‘dietary prebiotics.’ This review is co-authored by the working group of ISAPP scientists and sets the background for defining dietary prebiotics as: “A dietary prebiotic is a selectively fermented ingredient that results in specific changes, in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health.”


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