Abstract
In the dairy industry different types of prebiotics, such galacto-oligosaccharide, lactulose, lactosucrose, tagatose, lactitol, lactobiono- and glucono-δ-lactone are synthesized through different chemical and biochemical reactions (hydrolysis, transgalactosylation, isomerization, fructosyl-transfer, reduction, and oxidation) as well as microbial fermentation processes using raw whey or isolated lactose as feedstock. Lactose-derived prebiotics have several functional and nutritional values. The biochemical activities of lactose-based prebiotics are expressed in the presence of probiotics (lactic acid bacteria, yeasts, Bacillus spp.). Galacto-oligosaccharide and lactosucrose reduce the risk of bowel disorder (diarrhea), inflammatory bowel disease (ulcerative colitis and crohn’s disease), and colon cancer. Galacto-oligosaccharide helps colonic absorption of minerals (iron, magnesium and calcium) and prevents osteoporosis. Lactulose, galacto-oligosaccharide, and lactitol promote laxative activity. Furthermore, lactulose may decrease the risk of hepatic encephalopathy. Prebiotics have low calorific value and glycemic index. Galacto-oligosaccharide and tagatose reduce the risks of hyperglycemia (Type 2 diabetes) and low density lipid (lipoprotein) accumulation in blood stream. Moreover, prebiotics improve immunomodulation, which reduces the risk of respiratory infection and allergies. This review describes unique biochemical mechanisms of several types of lactose-derived prebiotics.
Highlights
In the dairy industry different types of prebiotics, such galacto-oligosaccharide, lactulose, lactosucrose, tagatose, lactitol, lactobiono- and glucono-δ-lactone are synthesized through different chemical and biochemical reactions as well as microbial fermentation processes using raw whey or isolated lactose as feedstock
Prebiotics, biological activity, prebiotic-probiotic interaction, and human health benefit have been searched judiciously in the Web of Science and information are summarized from the articles, published in 1992–2016
There are three suggested mechanisms through which prebiotic lactulose reduces the risk of hepatic encephalopathy; (1) a decrease in total ammonia in the portal blood by (a) decreasing bacterial urease activity, (b) decreasing ammonia absorption by decreasing pH, (c) improving the nutritional status of gut epithelium, (d) decreasing intestinal permeability; (2) a decrease in oxidative stress and inflammation in the hepatocytes, leading to an increased hepatic clearance of toxins and ammonia; and (3) a decrease in the uptake of other toxins (SOLGA, 2003)
Summary
The criteria of a prebiotic are determined by its resistance to upper tract of gut enzymes, no absorption through the gastrointestinal tract, stable during food processing, broken down by intestinal microbiota (probiotics), and the selective stimulation of growth and/or activity of probiotics (WANG, 2009). Probiotics Lactobacillus spp. reside mainly in the small intestine, while Bifidobacterium spp. are generally present in the large intestine. They are able to survive in gastric acidity, antibiotics, lysozyme, and other hostile conditions in the gastrointestinal tract. The interactions between prebiotics and probiotics can reduce several health problems as well as promote sustainable health (NAGPAL et al, 2012). Probiotics have the potential to break down prebiotics in the gastrointestinal tract due to their unique gene construction. The rate of fermentation of the individual prebiotic depends on the carbohydrate monomer, glycosidic linkage, degree of polymerisation, interaction with gut bacteria, fermentation mechanism, and saccharolytic capacity of the probiotic (GOH & KLAENHAMMER, 2015)
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