Prebiotic ingredients boost the growth of beneficial probiotic bacteria in the gut. Commonly used as a sweeter, the sugar alcohol lactitol has been found to be a potential novel prebiotic.




A team from University of Salford and Purac Biochem reported that consumption of lactitol-rich chocolate resulted in significant improvements in bifidobacteria populations - thereby suggesting the potential prebiotic activity of the sweetener.

Lead author Michelle Finney and co-workers report that only the 0:10 sucrose to lactitol ratio produced significant increases in bifidobacteria counts.

This was accompanied by a decrease in the pH of the subjects' faeces, and significant increases in the concentrations of propionic and butyric acids.

The increase in the concentration of these organic acids is a positive result as they are involved in a wide range of physiological functions.

Prebiotics from insoluble fibres and oligosaccharides can be incorporated into a wider variety of end products than probiotic bacteria and these ingredients have grown increasingly in the market.

Poteantial alternative sources of prebiotics are being reported all over such as brown algae and corn cobs.

Source: NutraIngredients; European Journal of Nutrition Abstract