ABSTRACT
In recent times, the activities of the human gut microbiota have been more fully elucidated. Although it is apparent that certain species may be involved in gut disorders such as ulcerative colitis, bowel cancer, acute enteritis, and pseudomembranous colitis (1), there has been much momentum for dietary approaches that modulate the gut flora composition toward improved health (2). Mainly historical associations have been made between probiotics and gastrointestinal improvements, but there is a very rapidly developing functional food sector in Europe based on food ingredients containing prebiotics. These are nonviable food components that are selectively fermented in the colon (by a beneficial and not detrimental flora). In many cases, literature on the effects of these ingredients in human studies is sparse, and our mechanistic understanding inadequate. However, the prebiotic approach may be a very straightforward route for preventative management of gut disease. The aim of this chapter is to take a critical view of the proposed mechanisms for the health promoting effects of prebiotics and an overview of recent human studies in the area. It is not our aim to provide a comprehensive review of the literature, but rather to focus on relevant recent research reports, concentrating on human trials and mechanisms of effect.
