SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 

Different prebiotics go head to head in new study

10-Jun-2005

The prebiotic activity of different fibres will be measured and compared in a new study designed to help food makers decide which ingredient to select for their gut health products, reports Dominique Patton.

Prebiotic ingredients, or those that boost the growth of beneficial probiotic bacteria in the gut, are being increasingly added to foods as the insoluble fibres are stable in a wider variety of applications than the better known probiotic bacteria - currently limited to chilled products.

In addition, the promotional efforts of probiotic suppliers, who have significantly raised public awareness of gut health in recent years, has allowed for relatively fast entrance onto the marketplace.

Yet most of the research on prebiotic activity has been limited to inulin. Despite this, a number of other ingredients are beginning to be marketed for gut health, while still more may have prebiotic properties not yet identified.

The leading UK food research centre Leatherhead Food believes there is a need for a comparative study of the well-established commercially available prebiotics, inulin and fructooligosaccharides, with the lesser-known ones such as soya oligosaccharides or resistant starch.

It is co-ordinating new research, to be carried out at the University of Reading on a high-tech gut model, to rank the best to the least effective.

Fiona Angus, business manager of Nutrition at Leatherhead Food, told NutraIngredients.com: "We have done a lot of work on GI recently and were looking at pectin. We realized that it could also be prebiotic and then thought of investigating this area further."

"We've become aware that a lot of other ingredients are talking about this property. But all the research done on prebiotics has used inulin."

Leatherhead is currently looking for ingredient and functional food manufacturers to collaborate on the research, which could assess ingredients including soya oligosaccharides, resistant starch, isomalto-oligosaccharides, lactosucrose and xylo-oligosaccharides.

Among the most novel prebiotics are tagatose, pectin, dextrins and larch arabinogalactan.

The researchers will also look at blends of prebiotics.

Currently, the European prebiotic market is dominated by fructan (inulin and fructooligosaccharides) and galactooligosaccharide products, sales of which were thought to be worth about €87 million in 2003, according to Frost & Sullivan.

But while the analysts expect this market to grow to €179.7 million by 2010, growth will be affected by the impending EU regulation on health claims. The proposals seek to prohibit vague or 'soft' claims that a product can promote gut health, making clinical evidence of benefits vital to any 'hard' claims made on finished products.

The new research will provide data on molecular weight distributions, performances in specific product applications, and most importantly, activity in the gut, to be monitored by assessing microflora changes (and metabolite formation) in validated systems.

Companies looking for further information or wishing to be involved in the study should contact Dr Pretima Titoria , principal food research scientist, before 29 July.

The research is scheduled to start in August/September

Related products

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Fytexia
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Indena
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Capsugel
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Ingredion
Balancing Innovation and Risk in Sports Nutrition Ingredients
NSF-International
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Roquette
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars