Potential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary components

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dc.contributor.authorLordan, Cathy
dc.contributor.authorThapa, Dinesh
dc.contributor.authorRoss, R. Paul
dc.contributor.authorCotter, Paul D.
dc.contributor.funderTeagasc Walsh Fellowship Schemeen
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderAPC Microbiome Irelanden
dc.date.accessioned2019-11-20T05:26:53Z
dc.date.available2019-11-20T05:26:53Z
dc.date.issued2019-05-22
dc.description.abstractThe human intestinal commensal microbiota and associated metabolic products have long been regarded as contributors to host health. As the identity and activities of the various members of this community have become clearer, newly identified health-associated bacteria, such as Faecalibacterium prausnitzii, Akkermansia muciniphila, Ruminococcus bromii and Roseburia species, have emerged. Notably, the abundance of many of these bacteria is inversely correlated to several disease states. While technological and regulatory hurdles may limit the use of strains from these taxa as probiotics, it should be possible to utilize prebiotics and other dietary components to selectively enhance their growth in situ. Dietary components of potential relevance include well-established prebiotics, such as galacto-oligosaccharides, fructo-oligosaccharides and inulin, while other putative prebiotics, such as other oligosaccharides, polyphenols, resistant starch, algae and seaweed as well as host gut metabolites such as lactate and acetate, may also be applied with the aim of selectively and/or differentially affecting the beneficial bacterial community within the gastrointestinal environment. The present review provides an overview of the dietary components that could be applied in this manner.en
dc.description.sponsorship2017047; 15/F/635en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLordan, C., Thapa, D., Ross, R.P. and Cotter, P.D., 2019. Potential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary components. Gut microbes, (20pp). DOI:10.1080/19490976.2019.1613124en
dc.identifier.doi10.1080/19490976.2019.1613124en
dc.identifier.eissn1949-0984
dc.identifier.endpage20en
dc.identifier.issn1949-0976
dc.identifier.journaltitleGut Microbesen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9128
dc.language.isoenen
dc.publisherTaylor & Francis Groupen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.relation.urihttps://www.tandfonline.com/doi/full/10.1080/19490976.2019.1613124
dc.rights© 2019 The Author(s). Published with license by Taylor & Francis Group, LLC.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectPrebioticsen
dc.subjectBeneficial microbesen
dc.subjectHealth-promoting gut bacteriaen
dc.subjectMicrobiotaen
dc.titlePotential for enriching next-generation health-promoting gut bacteria through prebiotics and other dietary componentsen
dc.typeArticle (peer-reviewed)en
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