Handbook of
PREBIOTICS AND
PROBIOTICS
INGREDIENTS
Health Benefits and Food Applications

CRC Press is an imprint of the
Taylor & Francis Group, an informa business
Boca Raton London New York
Handbook of
PREBIOTICS AND
PROBIOTICS
INGREDIENTS
Health Benefits and Food Applications
Edited by
SUSAN SUNGSOO CHO
E. TERRY FINOCCHIARO
CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487-2742
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Library of Congress Cataloging‑in‑Publication Data
Handbook of prebiotics and probiotics ingredients : health benefits and food applications
/ editors, Susan Sungsoo Cho and E. Terry Finocchiaro.
p. ; cm.
Includes bibliographical references and index.
ISBN-10: 1-4200-6213-1 (hardback : alk. paper)
ISBN-13: 978-1-4200-6213-7 (hardback : alk. paper)
1. 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
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and the CRC Press Web site at


v
Contents
Preface ix
Acknowledgments xi
The Editors xiii
Contributors xv
1Chapter
Analysis of Dietary Fiber and Nondigestible Carbohydrates 1
Betty W. Li
IPart
Sources of Prebiotics
2Chapter
Short-Chain Fructo-Oligosaccharide: A Low Molecular Weight Fructan 13
Anne M. Birkett and Coni C. Francis
3Chapter
Inulin and Oligosaccharides: A Special Focus on Human Studies 43
Damien Paineau, Frédérique Respondek, and Yoram Bouhnik
4Chapter
Galacto-Oligosaccharides 75
Arjen Nauta, Astrid M. Bakker-Zierikzee, and Margriet H. C. Schoterman
5Chapter
Functional Disaccharides: Lactulose, Lactitol, and Lactose 95
Andrew Szilagyi
6Chapter
Natural Resistant Starches as Prebiotics and Synbiotics 123
Susan Cho and E. Terry Finocchiaro
7Chapter
AGE, ALE, RAGE, and Disease: A Food Perspective 139
Stig Bengmark

vi CONTENTS
IPart I
Sources of Probiotics
8Chapter
Lactic Acid Bacteria and Plant Fibers: Treatment in Acute and Chronic
Human Disease 163
Stig Bengmark
9Chapter
Probiotics: Recent Human Studies Using Lactobacillus casei strain Shirota 193
Tetsuji Hori
IIPart I
Physiological Functions of Prebiotics and Probiotics
1Chapter 0
Prebiotics and Lipid Metabolism 209
Jonathan E. Teitelbaum
1Chapter 1
Fermentation of Prebiotics and Short-Chain Fatty Acid Production 221
Julia M. W. Wong, Cyril W. C. Kendall, and David J. A. Jenkins
1Chapter 2
Probiotics and Prebiotics in Inammatory Bowel Disease 233
L. Prisciandaro, G. S. Howarth, and M. S. Geier
1Chapter 3
Prebiotics and Probiotics in Pediatric Diarrheal Disorders 259
Rosemary J. Young
1Chapter 4
Anticarcinogenic Effects of Probiotics, Prebiotics, and Synbiotics 273
Shalini Jain, Mukesh Yadav, Saji Menon, Hariom Yadav, and Francesco
Marotta
CONTENTS vii
1Chapter 5

Prebiotics and Probiotics in Infant Formulae 293
Günther Boehm, Richèle Wind, and Jan Knol
1Chapter 6
Probiotics and Prebiotics in Elderly Individuals 341
Reetta Satokari,

Riikka Rantanen, Kaisu Pitkälä, and Seppo Salminen
1Chapter 7
Prebiotics and Probiotics in Companion Animal Nutrition 355
Brittany M. Vester and G. C. Fahey, Jr.
1Chapter 8
Probiotics: Potential Pharmaceutical Applications 381
Indu Pal Kaur, Anurag Kuhad, Amita Garg, and Kanwaljit Chopra
Index 417

ix
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 benecial bacteria in the lower intestine, are primarily bers
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 nd 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 eld of prebiotics and probiotics; it includes the most current biological
research ndings 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.

xi
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

xiii
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 rm, NutraSource, in 2005. She is a well-known expert in the eld of
dietary ber 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
specic 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 such as Nestlé’s, Campbell
Soup, Opta Food Ingredients (an MIT spin-off company), and, most recently, McNeil
Nutritionals (a division of Johnson and Johnson). He has been at his current position
with National Starch since 2005.

xv
Contributors
Astrid M. Bakker-Zierikzee
FrieslandCampina Western Europe
Veenendaal, the Netherlands
Stig Bengmark
Institute of Hepatology
University College
London Medical School
London, United Kingdom
Anne M. Birkett
GTC Nutrition
Golden, Colorado
Günther Boehm
Danone Research Centre for
Specialized Nutrition
Friedrichsdorf, Germany
and Sophia Children’s Hospital
Erasmus University
Rotterdam, the Netherlands
Yoram Bouhnik
Department of Gastroenterology,
PMAD
Beaujon Hospital

Clichy, France
and Paris VII University
Centre de Recherche
Bichat Beaujon
Paris, France
Susan S. Cho
Nutrasource
Clarksville, Maryland
Kanwaljit Chopra
University Institute of Pharmaceutical
Sciences
UGC Centre of Advanced Study
Panjab University
Chandigarh, India
G. C. Fahey, Jr.
Department of Animal Sciences
and Division of Nutritional Sciences
University of Illinois
Urbana, Illinois
E. Terry Finocchiaro
National Starch
Bridgewater, New Jersey
Coni C. Francis
GTC Nutrition
Golden, Colorado
Amita Garg
University Institute of Pharmaceutical
Sciences
UGC Centre of Advanced Study
Panjab University

Chandigarh, India
M. S. Geier
PPPI Nutrition Research Laboratory
South Australian Research and
Development Institute
University of Adelaide
Roseworthy, South Australia
Tetsuji Hori
Yakult USA, Inc.
Fort Lee, New Jersey
G. S. Howarth
School of Agriculture, Food and Wine
The University of Adelaide
and Centre for Paediatric and
Adolescent Gastroenterology
Children, Youth and Women’s Health
Service
North Adelaide, South Australia
xvi CONTRIBUTORS
Shalini Jain
Department of Food Science and
Human Nutrition,
University of Illinois
Urbana, Illinois
David J. A. Jenkins
Departments of Nutritional Sciences
and of Medicine
Faculty of Medicine
University of Toronto
and Clinical Nutrition and Risk Factor

Modication Center
St. Michael’s Hospital
Toronto, Ontario, Canada
Indu Pal Kaur
University Institute of Pharmaceutical
Sciences
UGC Centre of Advanced Study
Panjab University
Chandigarh, India
Cyril W. C. Kendall
Department of Nutritional Sciences
University of Toronto
and Clinical Nutrition and Risk Factor
Modication Center
St. Michael’s Hospital
Toronto, Ontario, Canada
Jan Knol
Danone Research Centre for
Specialized Nutrition
Wageningen, the Netherlands
Anurag Kuhad
University Institute of Pharmaceutical
Sciences
UGC Centre of Advanced Study
Panjab University
Chandigarh, India
Betty W. Li (Retired)
Food Composition Laboratory,
Agricultural Research Service
U.S. Department of Agriculture

Beltsville, Maryland
Francesco Marotta
Nutraceutical-Nutrigenomic Unit
G.A.I.A. Age-Management Foundation
Milan, Italy
Saji Menon
Department of Biotechnology and
Bioinformatics
Birla Institute of Scientic Research
Jaipur, India
Arjen Nauta
FrieslandCampina Research
Deventer, the Netherlands
Damien Paineau
Nutri-Health
Immeuble Ampère
Rueil-Malmaison, France
Kaisu Pitkälä
Department of Medicine
Clinics of General Internal Medicine
and Geriatrics
University of Helsinki
Helsinki, Finland
L. Prisciandaro
School of Agriculture, Food and Wine
The University of Adelaide
and Centre for Paediatric and
Adolescent Gastroenterology
Children, Youth and Women’s Health
Service

North Adelaide, South Australia
and Department of Gastroenterology
and Hepatology
The Queen Elizabeth Hospital
Woodville South, South Australia
CONTRIBUTORS xvii
Riikka Rantanen
Functional Foods Forum
University of Turku
Turku, Finland
Frédérique Respondek
Beghin Meiji
Z.I. et Portuaire
Marckolsheim, France
Seppo Salminen
Functional Foods Forum
University of Turku
Turku, Finland
Reetta Satokari
Functional Foods Forum
University of Turku
Turku, Finland
Margriet H. C. Schoterman
FrieslandCampina Domo
Zwolle, the Netherlands
Andrew Szilagyi
Division of Gastroenterology
Sir Mortimer B. Davis Jewish General
Hospital
and Department of Medicine

McGill University School of Medicine
Montreal, Quebec, Canada
Jonathan E. Teitelbaum
Drexel University School of Medicine
Philadelphia, Pennsylvania
and Pediatric Gastroenterology and
Nutrition
The Children’s Hospital at Monmouth
Medical Center
Long Branch, New Jersey
Brittany M. Vester
Department of Animal Sciences
University of Illinois
Urbana, Illinois
Richèle Wind
Danone Research Centre for
Specialized Nutrition
Wageningen, the Netherlands
Julia M. W. Wong
Department of Nutritional Sciences
University of Toronto
and Clinical Nutrition and Risk Factor
Modication Center
St. Michael’s Hospital
Toronto, Ontario, Canada
Hariom Yadav
NIDDK, Institutes of Health
Bethesda, Maryland
Mukesh Yadav
School of Studies in Chemistry

Jiwaji University
Gwalior, India
Rosemary J. Young
Pediatric Gastroenterology
Boys Town Hospital and Clinics
Omaha, Nebraska
and Medical Affairs
Amerit Brands
Cromwell, Connecticut