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Current state and latest advances in the concept, production and functionality of prebiotic oligosaccharides

AutorMoreno, F. Javier ; Corzo, Nieves ; Montilla, Antonia ; Villamiel, Mar ; Olano, Agustín
Fecha de publicación2017
EditorElsevier
CitaciónCurrent Opinion in Food Science 13: 50-55 (2017)
ResumenThe increasing knowledge on the complexity of the gut microbiota and its interaction with the host is challenging the concept and definition of prebiotics. This review emphasises the recent advances in the enzymatic production of prebiotic oligosaccharides, the use of renewable and/or alternative sources, that is seaweeds and marine microalgae, and the clinical evidences towards the beneficial effects of prebiotic oligosaccharides in the gut and other systems. It also focuses on the current gaps and research needs in the field of prebiotics, highlighting the necessity to gain a deeper knowledge on mechanisms that govern the interactions between prebiotics and human gut microbiota, on chemical structure-function relationship of prebiotics or to develop well-controlled human intervention studies to support claims of health benefits.
URIhttp://hdl.handle.net/10261/150590
DOI10.1016/j.cofs.2017.02.009
Identificadoresdoi: 10.1016/j.cofs.2017.02.009
issn: 2214-7993
e-issn: 2214-8000
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