Does food genuinely contain natural prebiotics – their mechanistic effects and practical dietary applications in human nutrition?

Prebiotics can be natural food ingredients (protein, fats, oligo- and polysaccharides), such as starch, dietary fiber, or special dietary supplements that have a beneficial effect on human health.

Prebiotics are used to aid probiotic bacteria, to stimulate the normal growth of microflora and to improve their colonization, for example after antibiotic therapy. They play an important role in the functioning of the digestive tract, and in particular the large intestine. In addition to their beneficial effect on the gut microbiome, prebiotics can be used as substances that reduce HDL cholesterol levels in the blood, aid in the treatment of diseases of the stomach and pancreas, maintain a stable, adequate pH of the food environment, and have the properties of causing cancerous germs that produce toxins in the human gut.

Undigested food ingredients in unchanged form enter the intestines and begin their action there. They are dispersed (fermented) by gut flora bacteria into short-chain fatty acids: butter used in the nutrition of colon cells (fibrous cells of the large intestine) and propionic acid, and produce low-residue products of metabolism (diacetyl), bacteriocynes and oxygen derivatives. These processes cause changes in the composition and activity of the microorganisms of the digestive tract with a beneficial effect on health as well as on the economy.

The most popular prebiotics are inulin and oligofructose, which are often used as substitutes for sugar and fat. Prebiotics in food products act as dietary fiber. It is a non-digestible food ingredient in the digestive tract. The difference between prebiotic and dietary fibre is the use of these two ingredients by microorganisms. Food fiber is used by most of the micro-organisms in the gut, whereas prebiotical fiber is fermented by tightly defined bacteria.