The concept of prebiotics was proposed by the international "father of prebiotics" - Glenn Gibuso in 1995, which refers to some that are not digested and absorbed by the host but can selectively promote the metabolism and proliferation of beneficial bacteria in the body, thereby improving the host. Healthy organic matter.
A successful prebiotic should pass through the upper gastrointestinal tract, most of which are not digested but can be fermented by the intestinal flora. Most importantly, it only stimulates the growth of beneficial flora, not harmful bacteria with potentially pathogenic or putrefactive activity. The most basic prebiotics are carbohydrates, but by definition does not exclude non-carbohydrate substances from being used as prebiotics. In theory, any antibiotic that reduces harmful bacteria and promotes health-promoting bacteria or activity can be called a prebiotic.
Since prebiotics cannot be decomposed, absorbed and utilized by the human body, after reaching the colon through the digestive tract, some of them can be decomposed and utilized by the colonic flora to promote the growth of the colonic flora, which can improve the intestinal microecology, promote lipid and protein It is of great significance in the metabolism of minerals, so it is more and more widely used in food, feed and other fields.
Commonly used prebiotics are oligosaccharides, including fructooligosaccharides, galactooligosaccharides, xylo-oligosaccharides, isomaltose, soybean oligosaccharides, inulin, etc. Some microalgae can also be used as prebiotics, such as helix Algae, Arthrospira, etc., in addition to polysaccharides (such as Yunzhi polysaccharide, carrot nitrogen-containing polysaccharide), protein hydrolyzates (such as casein hydrolyzate, alpha-lactalbumin, lactoferrin, etc.) and vegetables from natural plants , Chinese herbal medicine, wild plants, etc. can also be used as prebiotics