Prebiotics: why definitions matter

Authors

Robert W. Hutkins, University of Nebraska-LincolnFollow
Janina A. Krumbeck, University of Nebraska-LincolnFollow
Laure B. Bindels, Université catholique de Louvain, BrusselsFollow
Patrice D. Cani, Université catholique de LouvainFollow
George C. Fahey, University of Illinois at Urbana-ChampaignFollow
Yong Jun Goh, North Carolina State University at Raleigh
Bruce R. Hamaker, Purdue UniversityFollow
Eric C. Martens, University of Michigan Medical SchoolFollow
David A. Mills, University of California, DavisFollow
Robert A. Rastal, University of ReadingFollow
Elaine Vaughan, Sensus BV (Royal Cosun)
Mary Ellen Sanders, Dairy & Food Culture Technologies

Document Type

Article

Date of this Version

2-2016

Citation

Curr Opin Biotechnol. 2016 February ; 37: 1–7. doi:10.1016/j.copbio.2015.09.001.

Comments

HHS Public Access.

Abstract

The prebiotic concept was introduced twenty years ago, and despite several revisions to the original definition, the scientific community has continued to debate what it means to be a prebiotic. How prebiotics are defined is important not only for the scientific community, but also for regulatory agencies, the food industry, consumers and healthcare professionals. Recent developments in community-wide sequencing and glycomics have revealed that more complex interactions occur between putative prebiotic substrates and the gut microbiota than previously considered. A consensus among scientists on the most appropriate definition of a prebiotic is necessary to enable continued use of the term.