Handbook of PREBIOTICS AND PROBIOTICS INGREDIENTS Health Benefits and Food Applications Handbook of PREBIOTICS AND PROBIOTICS INGREDIENTS Health Benefits and Food Applications Edited by SUSAN SUNGSOO CHO E. TERRY FINOCCHIARO Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2010 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number: 978-1-4200-6213-7 (Hardback) This book contains information obtained from authentic and highly regarded sources. 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Probiotics. 2. Functional foods. I. Cho, Susan Sungsoo. II. Finocchiaro, E. Terry. [DNLM: 1. Probiotics--therapeutic use. 2. Dietary Fiber--microbiology. 3. Food, Formulated--microbiology. 4. Gastrointestinal Tract--microbiology. QU 145.5 H23595 2010] RM666.P835H36 2010 615’.329--dc22 2009018812 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface.......................................................................................................................ix Acknowledgments .....................................................................................................xi The Editors ............................................................................................................. xiii Contributors .............................................................................................................xv Chapter 1 Analysis of Dietary Fiber and Nondigestible Carbohydrates ....................................1 Betty W. Li Part I Sources of Prebiotics Chapter 2 Short-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan .............. 13 Anne M. Birkett and Coni C. Francis Chapter 3 Inulin and Oligosaccharides: A Special Focus on Human Studies ......................... 43 Damien Paineau, Frédérique Respondek, and Yoram Bouhnik Chapter 4 Galacto-Oligosaccharides ........................................................................................ 75 Arjen Nauta, Astrid M. Bakker-Zierikzee, and Margriet H. C. Schoterman Chapter 5 Functional Disaccharides: Lactulose, Lactitol, and Lactose ...................................95 Andrew Szilagyi Chapter 6 Natural Resistant Starches as Prebiotics and Synbiotics ....................................... 123 Susan Cho and E. Terry Finocchiaro Chapter 7 AGE, ALE, RAGE, and Disease: A Food Perspective .......................................... 139 Stig Bengmark v vi CONTENTS Part II Sources of Probiotics Chapter 8 Lactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic Human Disease ...................................................................................................... 163 Stig Bengmark Chapter 9 Probiotics: Recent Human Studies Using Lactobacillus casei strain Shirota ....... 193 Tetsuji Hori Part III Physiological Functions of Prebiotics and Probiotics Chapter 10 Prebiotics and Lipid Metabolism ...........................................................................209 Jonathan E. Teitelbaum Chapter 11 Fermentation of Prebiotics and Short-Chain Fatty Acid Production ..................... 221 Julia M. W. Wong, Cyril W. C. Kendall, and David J. A. Jenkins Chapter 12 Probiotics and Prebiotics in Inflammatory Bowel Disease ................................... 233 L. Prisciandaro, G. S. Howarth, and M. S. Geier Chapter 13 Prebiotics and Probiotics in Pediatric Diarrheal Disorders ...................................259 Rosemary J. Young Chapter 14 Anticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics ...................... 273 Shalini Jain, Mukesh Yadav, Saji Menon, Hariom Yadav, and Francesco Marotta CONTENTS vii Chapter 15 Prebiotics and Probiotics in Infant Formulae ........................................................293 Günther Boehm, Richèle Wind, and Jan Knol Chapter 16 Probiotics and Prebiotics in Elderly Individuals .................................................... 341 Reetta Satokari, Riikka Rantanen, Kaisu Pitkälä, and Seppo Salminen Chapter 17 Prebiotics and Probiotics in Companion Animal Nutrition ................................... 355 Brittany M. Vester and G. C. Fahey, Jr. Chapter 18 Probiotics: Potential Pharmaceutical Applications ................................................ 381 Indu Pal Kaur, Anurag Kuhad, Amita Garg, and Kanwaljit Chopra Index ...................................................................................................................... 417 Preface Prebiotics and probiotics have been proven to promote gastrointestinal health and immune function. The concept behind probiotics is to enhance good bacteria and discourage bad bacteria in the human gastrointestinal tract. Prebiotics, which enhance the growth of beneficial bacteria in the lower intestine, are primarily fibers naturally found in food. The food industry is in a position to recognize that prebiotics and probiotics may contribute to helping improve public health by promoting gastro- intestinal health as well as immune function. However, it is important to find prebiot- ics and probiotics that are fully compatible with formulation, processing, packaging, and distribution. This Handbook of Prebiotics and Probiotics Ingredients is compre- hensive in the field of prebiotics and probiotics; it includes the most current biological research findings and food applications. The handbook also includes global aspects of both prebiotics and probiotics with chapters contributed by experts from around the world. It will serve as a thorough reference for product developers, nutritionists, health professionals, and government agencies worldwide. ix Acknowledgments The editors wish to thank the following sponsors of this book project: GTC Nutrition, a supplier of Agave inulin and galactooligosaccharides 523 Park Point Drive, Suite 300, Golden, CO 80401, USA www.gtcnutrition.com; 303-216-2489 National Starch and Chemical Company, a supplier of natural resistant starch (HiMaize 260, Novelose 330) 10 Finderne Avenue, Bridgewater, NJ 08807, USA www.foodinovation.com; 1-800 743-6343 xi The Editors Susan Cho, PhD, received her PhD in food science (major) and biochemistry (minor) and her MS in nutrition from the University of Wisconsin–Madison. She assumed the position of Director of Nutrition at Kellogg Company before she started her own consulting firm, NutraSource, in 2005. She is a well-known expert in the field of dietary fiber research. E. Terry Finocchiaro, PhD, is the director of nutrition research and development at National Starch Food Innovation in Bridgewater, NJ. Dr. Finocchiaro is respon- sible for leading the development of novel nutritional ingredients for the Nutritional Business Unit of National Starch Food Innovation. He has a broad background in the development of novel foods and ingredients for the consumer goods and ingredient industries. His expertise is in designing and developing novel food ingredients with specific physiological functions. His PhD training was in food chemistry and nutri- tion at the University of Wisconsin-Madison, where he studied and published in the areas of food enzymology and lipid oxidation. He is author of numerous patents in the areas of novel functional food ingredients. His broad base of commercial prod- uct and ingredient development experience spans more than 24 years and includes progressively higher responsibilities with companies