Journal of Food Nutrition and Health

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Editorial - Journal of Food Nutrition and Health (2021) Volume 4, Issue 6

Single cell protein Food

Shengkang Li*

Institute of Marine Sciences, Shantou University, Shantou, China

Corresponding Author:
Shengkang Li Institute of Marine Sciences, Shantou University, Shantou, China E-mail: [email protected]

Accepted date: 24th November, 2021

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Prebiotics are a food compound that promotes the growth or action of beneficial microorganisms such as microorganisms and insects. The most well-known model is the gastrointestinal tract, in which prebiotics can alter the organization of living organisms in the gastric microbiome. Dietary prebiotics are usually a strong non-digestible fiber in the upper part of the gastrointestinal lot and strengthen the development or action of vital micro-organisms that accumulate large intestines by moving as their substrate. They were first separated and named by Marcel Roberfroid in 1995. As part of a healthy diet, prebiotics, such as probiotics, are a sensible mediator between diet and medication. Depending on the ward, they usually receive a temporary level of administrative investigation, especially health claims made about them for promotional purposes.


The definition of prebiotics and the preparation of foods that may fall under this arrangement has improved since its first definition in 1995. In its original meaning, the term prebiotics was used to refer to the preparation of nutritious foods that were useful to the host by using their details. The joy of the living things that are evident within the colony. As a result of studies recommending that prebiotics can affect extracellular microorganisms, in 2016 the International Scientific Association for Probiotics and Prebiotics (ISAPP) introduced a coherent definition of prebiotics: a substrate directly used by the microorganism that manages to create therapeutic benefits. Stabilization that can be termed prebiotics should similarly meet the conditions associated with this topic: not being digested and not being able to degenerate due to stomach decay and compounds in the human gastrointestinal tract.Particularly ripe for intestinal microorganisms. Therefore, the use of prebiotics may work with the host noise. In view of the previous factors, the carbohydrate-rich carbohydrates called oligosaccharides are a major source of isolated prebiotics. In particular, fructans and galactans are two sources of oligosaccharide found to stimulate the movement and development of beneficial bacterial habitats in the stomach. Fructans are a class of starch containing fructooligosaccharides (FOS) and inulin, while Galatians comprise galactooligosaccharides. Some dietary fiber complements the definition of prebiotics, for example, safe starch, pectin, beta-glucans, and xylooligosaccharides.

The European Food Safety Authority (EFSA), an inventory management office, distinguishes between "prebiotic" and "dietary fiber", noting that "conditions and relationships of rational effects have not been placed between the use of genetic material and health benefits linked to value. growing intestinal microbiota ". Thus, under EFSA regulations each adjustment cannot be marked as prebiotics, but as dietary fiber and without the effects of medical benefits.


Many prebiotic studies do not address the effects of prebiotics on Bifidobacteria and Lactobacillus. These bacteria have been implicated as essential probiotics and beneficial microscopic organisms in the stomach as they may have a few beneficial effects on the host by further improving the simulation (counting but not limited to improving mineral absorption) as well as adequacy and natural energy of a safe framework. . Both Bifidobacteria and Lactobacillus have been shown to have different prebiotic specifications and mature fiber by looking at common chemicals in bacterial populations. Similarly, Lactobacilli are susceptible to inulin and fructooligosaccharides, while Bifidobacteria exhibit a breakdown of inulin, fructooligosaccharides, xylooligosaccharides and galactooligosaccharides. The substance that makes bifidobacteria strong is shown to be a bifidogenic factor, a concept that includes, yet cannot be separated, being prebiotic.

Conflict of Interest

Author declares there is no conflict of interest.

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