Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications »

Susan Sungsoo Cho is a well-known expert in the field of dietary fiber research. She is the director of the consulting firm, NutraSource, Inc. in Laurel, Maryland. Terry Finocchiaro is the director of nutrition research and development at National Starch Food Innovation in Bridgewater, New Jersey.

While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods. The Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications comprehensively explores these variables and highlights the most current biological research and food applications.

In this volume, a team of experts offers insight into the many facets of these products, describing the prebiotic, probiotic, and synbiotic applications in use today as well as those currently being studied. The book first examines the sources of prebiotics and probiotics and then describes the physiological functions of both products. The contributors discuss promising applications for a plethora of disorders, including inflammatory bowel disease, pediatric diarrhea, cancer, and various chronic diseases.

The Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications contains chapters contributed by experts from around the world. The book takes a global perspective, providing a thorough reference for product developers and regulatory agencies, as well as for nutritionists and forward-thinking professionals.

Preface ix

Acknowledgments xi

The Editors xiii

Contributors xv

Chapter 1 Analysis of Dietary Fiber and Nondigestible Carbohydrates Betty W. Li 1

Part I Sources and Prebiotics

Chapter 2 Short-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan Anne M. Birkett Coni C. Francis 13

Chapter 3 Inulin and Oligosaccharides: A Special Focus on Human Studies Damien Paineau Frédérique Respondek Yoram Bouhnik 43

Chapter 4 Galacto-Oligosaccharides Arjen Nauta Astrid M. Bakker-Zierikzee Margriet H. C. Schoterman 75

Chapter 5 Functional Disaccharides: Lactulose, Lactitol, and Lactose Andrew Szilagyi 95

Chapter 6 Natural Resistant Starches as Prebiotics and Synbiotics Susan Cho E. Terry Finocchiaro 123

Chapter 7 AGE, ALE, RAGE, and Disease: A Food Perspective Stig Bengmark 139

Part II Sources of Probiotics

Chapter 8 Lactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic Human Disease Stig Bengmark 163

Chapter 9 Probiotics: Recent Human Studies Using Lactobacillus casei strain Shirota Tetsuji Hori 193

Part III Physiological Functions of Prebiotics and Probiotics

Chapter 10 Prebiotics and Lipid Metabolism Jonathan E. Teitelbaum 209

Chapter 11 Fermentation of Prebiotics and Short-Chain Fatty Acid Production Julia M. W. Wong Cyril W. C. Kendall David J. A. Jenkins 221

Chapter 12 Probiotics and Prebiotics in Inflammatory Bowel Disease L. Prisciandaro G. S. Howarth M. S. Geier 233

Chapter 13 Prebiotics and Probiotics in Pediatric Diarrheal Disorders Rosemary J. Young 259

Chapter 14 Anticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics Shalini Jain Mukesh Yadav Saji Menon Hariom Yadav FrancescoMarotta 273

Chapter 15 Prebiotics and Probiotics in Infant Formulae Günther Boehm Richèle Wind Jan Knol 293

Chapter 16 Probiotics and Prebiotics in Elderly Individuals Reetta Satokari Riikka Rantanen Kaisu Pitkälä Seppo Salminen 341

Chapter 17 Prebiotics and Probiotics in Companion Animal Nutrition Brittany M. Vester G. C. Fahey, Jr. 355

Chapter 18 Probiotics: Potential Pharmaceutical Applications Indu Pal Kaur Anurag Kuhad Amita Garg Kanwaljit Chopra 381

Index 417