Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

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dc.contributor.authorGibson, Glenn R.
dc.contributor.authorHutkins, Robert
dc.contributor.authorSanders, Mary Ellen
dc.contributor.authorPrescott, Susan L.
dc.contributor.authorReimer, Raylene A.
dc.contributor.authorSalminen, Seppo J.
dc.contributor.authorScott, Karen
dc.contributor.authorStanton, Catherine
dc.contributor.authorSwanson, Kelly S.
dc.contributor.authorCani, Patrice D.
dc.contributor.authorVerbeke, Kristin
dc.contributor.authorReid, Gregor
dc.date.accessioned2017-06-21T14:10:25Z
dc.date.available2017-06-21T14:10:25Z
dc.date.issued2017
dc.date.updated2017-06-21T14:02:06Z
dc.description.abstractIn December 2016, a panel of experts in microbiology, nutrition and clinical research was convened by the International Scientific Association for Probiotics and Prebiotics to review the definition and scope of prebiotics. Consistent with the original embodiment of prebiotics, but aware of the latest scientific and clinical developments, the panel updated the definition of a prebiotic: a substrate that is selectively utilized by host microorganisms conferring a health benefit. This definition expands the concept of prebiotics to possibly include non-carbohydrate substances, applications to body sites other than the gastrointestinal tract, and diverse categories other than food. The requirement for selective microbiota-mediated mechanisms was retained. Beneficial health effects must be documented for a substance to be considered a prebiotic. The consensus definition applies also to prebiotics for use by animals, in which microbiota-focused strategies to maintain health and prevent disease is as relevant as for humans. Ultimately, the goal of this Consensus Statement is to engender appropriate use of the term 'prebiotic' by relevant stakeholders so that consistency and clarity can be achieved in research reports, product marketing and regulatory oversight of the category. To this end, we have reviewed several aspects of prebiotic science including its development, health benefits and legislation.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K. and Reid, G. (2017) 'Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics', Nature Reviews Gastroenteroly & Hepatology, advance online publication. doi: 10.1038/nrgastro.2017.75en
dc.identifier.doi10.1038/nrgastro.2017.75
dc.identifier.endpage12en
dc.identifier.issn1759-5053
dc.identifier.journaltitleNature reviews. Gastroenterology & hepatologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/4142
dc.identifier.volumeadvance online publicationen
dc.language.isoenen
dc.publisherNature Publishing Groupen
dc.rights© 2017 Macmillan Publishers Limited, part of Springer Nature. All rights reserved. This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third party material in this article are included in the article's Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/.en
dc.subjectFood microbiologyen
dc.subjectMicrobiologyen
dc.subjectMicrobiotaen
dc.subjectNutritionen
dc.titleExpert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebioticsen
dc.typeArticle (peer-reviewed)en
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