The Science of Prebiotics

© 2020 Cereals & Grains Association Abstract Based on the current scientific consensus definition, a prebiotic is “a substrate that is selectively utilized by host microorganisms conferring a health benefit.” For a compound to be considered a prebiotic, it must act as a substrate for health-promoting microorganisms in the digestive tract or elsewhere, and its beneficial physiological effect on the host should be attributable (at least in part) to the utilization of the compound by microbes. This definition allows for a wide range of substances targeting different host niches to be considered prebiotics provided they have appropriate scientific support. Inulin, fructooligosaccharides (FOS), and galactooligosaccharides (GOS) are commonly used to improve flavor and texture, to modify the physicochemical properties of foods, and as low-calorie sweeteners. The use of these ingredients to fortify the dietary fiber content of food products is a more recent development. The designation of inulin, GOS, and FOS as prebiotics is likely to resonate with health-conscious consumers and drive increased demand for foods containing prebiotics.