A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides

By Catherine Rycroft, M. Jones, G. Gibson, R. Rastall. Journal of Applied Microbiology, 2001

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MICROBIAL AND PROCESSING CRITERIA FOR PRODUCTION OF PROBIOTICS: AREVIEW (2006, positive): “(78) compared in vitro fermentation properties of commercial prebiotic oligosaccharides and found that particular prebiotics increase cell number of specific bacteria in the gut.”
Fermentation in vitro of EGCG, GCG and EGCG3"Me isolated from Oolong tea by human intestinal microbiota (2013, background): “The production of SCFA is a consequence of the metabolism of the microbiota present in the fermentation media (Rycroft et al., 2001), and it has been reported that SCFA contribute to normal large bowel function and prevent pathologies through its actions in the lumen and in the colonic musculature a”
Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks (2011, background): “( 7 , 45–47 ) The most studies on addition of prebiotics to probiotic fermented dairy products are related to Bifidobacterium strains due to their important role in maintaining human health as well as their high variety in strains.”
Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans (2003, background): “Such an inverse relationship has been observed previously for other prebiotics (28, 29).”
Inulin-type fructans: functional food ingredients. (2004, background): “Rao (41), Roberfroid et al. (54), and Rycroft et al. (55) have reached essentially the same conclusion.”