Presentation on theme: "Health Benefits of Inulin & Oligofructose with emphasis on Bone Health SYNBIOTIC VIABILITY Nutraceuticals Seminar Food and Drink Innovation Network March."— Presentation transcript:
Health Benefits of Inulin & Oligofructose with emphasis on Bone Health SYNBIOTIC VIABILITY Nutraceuticals Seminar Food and Drink Innovation Network March , UK Douwina BOSSCHER, PhD Manager Nutrition Research ORAFTI Group
1. Introduction to Pre-, Pro- and Synbiotics Inulin and Oligofructose: 2.To enhance Probiotic Viability 3.To improve Bone Health Contents
Introduction Prebiotics PREbiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon which improve host health. (Gibson et al Nutr. Res. Rev. 17: ) Properties that has to be fulfilled before classification: Resistance to gastric acidity, no hydrolysis and/or absorption in gastro-intestinal tract. Fermentation by the intestinal microflora. Selective stimulation of growth and/or activity of a limited number of beneficial intestinal bacteria (associated with health and well-being) (confirmation in randomised, double-blind and placebo-controlled human studies)
INULIN SOURCE (by water extraction) 75% water 17% inulin 8% others SALAD «WITLOOF» «BELGIAN ENDIVES» (2nd year growth in the dark) COFFEE SUBSTITUTE (by roasting) Inulin and oligofructose (Cichorium Intybus)
Oligofructose Partial hydrolysis (enzymatic) DP = GF n and F n Chicory roots Inulin > T/year 15-17% inulin Extraction (hot water) GF n DP = Glucose Fructose Reducing fructose DP = Degree of Polymerisation ß(2-1) Natural Extraction Process
Inulin and Oligofructose Prebiotic (bifidogenic) Effect Bifidobacteria (Log 10 /g faeces) 15 g8 g5 g20 g15 g8 g Human volunteer trials Gibson et al., 1995; Menne et al., 2000; Rao et al., 2001; Tuohy et al., 2001; Kleessen., 1997
Probiotics and Synbiotics PRObiotics are live microorganisms, which when administered in adequate amounts confer a health benefit on the host (FAO, 2002). SYNbiotics are a combination of prebiotics and probiotics.
SYNBIOTICS PREBIOTICS Fixation Activity Survival Living bacteria in the diet STOMACH COLON SMALL INTESTINE Exogenous bacteria Stimulation of beneficial endogenous bacteria Oligofructose and/or Inulin in the diet Total transfer to the colon Excretion Each gram of fructan ingested Stimulates bifidobacteria lactobacilli Prebiotics, Probiotics and Synbiotics PROBIOTICS
Health Benefits of Prebiotics and Probiotics (dependent on current research results) ConditionPREBIOTICSPROBIOTICS* Gut Health (bifidogenic) Gut Function (diarrhoea, constipation and pathogen resistance) Immune stimulation (inflammation, allergy) Colonic cancer Lactose intolerance Hypocholesterolaemia Hypolipidaemia * Strain dependent (incl. viability and ability to colonize) Calcium absorption and Bone Health
Synbiotic Approach Prebiotics to enhance viability of probiotic bacteria in foods (e.g. during storage). Prebiotics to enhance survival and viability of probiotic bacteria during gastro-intestinal passage (stomach and small intestine). Prebiotics to enhance colonisation and adherence of probiotic bacteria in the large intestine. Synergistic approach of the health benefits of prebiotics and probiotics (e.g. butyric acid production). Combinations of the health benefits of prebiotics and probiotics.
Inulin and oligofructose to Enhance Probiotic Viability Effect of oligofructose on the microflora of an ABT-type fermented milk during refrigerated storage Varga et al Milchwissenschaft 58: Fermented Acidophilus-Bifidus-Thermophilus (ABT milks) ABT-5 starter culture With oligofructose (Beneo TM P95) (1, 3 and 5% w/v) or without (control) Storage at 4°C for 6 wks Survival (%) by plate counts
Effect of oligofructose on the microflora of an ABT- type fermented milk during refrigerated storage Varga, L. et al Milchwissenschaft 58: 55-58b Addition of oligofructose showed a SIGNIFICANTLY BENEFICIAL EFFECT on the SURVIVAL (viability) of BIFIDOBACTERIA (probiotic) when compared to the control (P<0.05). The more oligofructose present, the more pronounced the effect was.
Survival and Activity of probiotic Lactobacilli in Skim Milk Containing Prebiotics Desai et al Food Microbiology and Safety 69: Reconstituted skim milk (12%) with lactobacilli (1x10 7 cfu/ml) With oligofructose (Beneo TM P95) (5% w/v) or without (control) Storage at 4°C for 4 wks Viability (%) (by plate counts) VIABILITY of LACTOBACILLI (probiotic) in skimmed milk was SIGNIFICANTLY ENHANCED by the presence of OLIGOFRUCTOSE when compared to the control (P<0.05).
Conclusions There exist clear beneficial prebiotic-probiotic interactions in finished food products The use of prebiotics improves the viability of probiotic bacteria in finished food products
Examples of Synbiotic Food Products “… probiotic and prebiotic together form a powerful combination that can help to maintain a healthy digestive system. Probiotic + prebiotic = synbiotic …” “ …one little bottle of probiotic and prebiotic, leave you smiling on the inside.” “.. Synbiotic yogurt contains prebiotic soluble fibre which supports the growth of probiotic Bifidobacteria BB12 and Lactobacillus to strengthen your body’s natural defence system…” “… contains prebiotic active fibre which supports the growth of probiotic bifido cultures …”
Inulin and Oligofructose to Improve Bone Health Optimization of Calcium Absorption & Bone Formation During Early Puberty
DANGER ZONE Bone Mineral Density Years Maximising ‘Peak Bone Mass’ can postpone osteoporosis in later life Women after menopause loose ± 10% of bone mass per decade Vertebra at 30 years old Vertebra at 60 years old Bone Mineral Density During Life Cycle
Inulin and oligofructose to Enhance Bone Health A combination of prebiotic short- and long-chain inulin-type fructans enhances calcium absorption and bone mineralization in young adolescents Abrams et al Am. J. Clin. Nutr. 82: Children’s Nutrition Research Center, Houston Randomized, double-blind, case-control intervention trial Habitual intake mg Ca/day Long-term intervention study (1y) 8 g/d prebiotic (Beneo TM Synergy1) vs. control (maltodextrin) (Ca-fortified orange juice) Dual stable isotopes (46Ca/42Ca) (48-h urine collection) DXA
Fructans Chain Length Distribution Oligofructose Inulin Degree of Polymerisation Enriched Inulin (Beneo TM Synergy1)
Inulin and Oligofructose Increase Calcium absorption Calcium absorption after 2 mo and 1 y was significantly higher in the Synergy1 group than in the controls (resp. P<0.001 and P < 0.05) * P <0.001 ** P<0.05
Inulin and Oligofructose Improve Bone Mineralization Bone mineral density (BMD) and bone mineral content (BMC) were significantly higher in the Synergy1 group than in the controls (P < 0.05) * * P < 0.05
Conclusions Addition of Synergy1 (8 g/d) improved calcium absorption by 20% and the effect was observed during the whole supplementation period (1 y) Long-term supplementation with Synergy1 (8 g/d) improved bone mineral density (BMD) (+ 5%) and bone mineral content (BMC) Long-term results are in accordance with earlier (short-term) observations in adolescent girls (Griffin et al., 2002; 2003) and post-menopausal women (Holloway et al., in press) showing an increased calcium (and magnesium) absorption with Synergy1.