Prebiotics are non-digestible food components, typically specific types of dietary fiber, that selectively stimulate the growth and activity of beneficial microorganisms already residing in the gut. They function as a form of nourishment for the resident microbiota, promoting a balanced and diverse gut ecosystem. Clinically, the appropriate intake of prebiotics is a critical component of gut health strategies, which indirectly but significantly influences systemic health, immune function, and the regulation of the gut-brain axis. Supporting the gut microbiome through prebiotics is a fundamental intervention for optimizing metabolic and hormonal health.
Origin
The term was coined in the mid-1990s, derived from the concept of “probiotics,” but specifically referring to the substrate that feeds the beneficial microbes. The prefix pre- denotes “before” or “prior to,” signifying its role as the nutritional prerequisite for the growth of the desirable microbial population. This concept has become a cornerstone of modern nutritional science and gastroenterology.
Mechanism
Prebiotics resist digestion in the upper gastrointestinal tract and travel intact to the colon, where they are selectively fermented by specific strains of commensal bacteria, such as Bifidobacteria and Lactobacilli. This fermentation process yields beneficial metabolites, primarily short-chain fatty acids (SCFAs) like butyrate, propionate, and acetate. SCFAs serve as a major energy source for colonocytes, strengthen the intestinal barrier function, and enter systemic circulation to modulate immune responses and influence hormonal signaling, including appetite-regulating hormones.
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