Acknowledgements

1. Number/gm feces Log10 scale Harmful and Beneficial Пребиотиците и влиянието им върху човешкото здравеЦветеслава Игнатова-Иванова, Радослав Иванов, Илия Илиев, Искра Иванова Harmful roles 1011 1010 109 108 107 105 103 102 Beneficial roles Bacteroides, b, d, e, f, h, i Eubacteria Methanogens g Anaerobic gram + a, b, e Enterobacteriaceae a, e E.coli a, b, d, f Bifidobacteriume, f, h, i a: Pathogenic b: Production of potential carcinogens c: Production of toxic H2S d: Intestinal putrefaction e: Competitive bacterial exclusion f: Stimulation of immune functions g: Lower gas distension h: Aid in food adsorbtion/digestion i: Vitamins synthesis Sulfate reducersc Lactobacilluse, f, h, i Veillonellaa Clostridium a Micrococcaceaea Ps. aeroginosaa HARMFUL BENEFICIAL СЪСТАВ НА КУЛТИВИРУЕМАТА МИКРОФЛОРА В ЧОВЕШКОТО ДЕБЕЛО ЧЕРВО, [по Puhan, 1999] Predominant colonic microorganisms categorized into potentially harmful or beneficial groups DEFINITION FOR PREBIOTICS A non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health. Gibson, G.R., Roberfroid, M.B, J. Nutr.(1995) 125, 1401-1412 A dietary prebiotic is a selectively fermented ingredient that results in specific changes, in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health. A prebiotic is “a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or the activity of one or a limited number of bacteria in the colon”.Prebiotics are like other carbohydrates that reach the cecum, such as nonstars polysaccharides, sugar alcohol, and resistant starch, in being substrates for fermentation. In the large intestine, prebiotics, in addition to their selective effects on bifidobacteria and lactobacilli, influence manu aspects of bowel function througth fermentation. Short-chain fatty acidsare a major product of prebiotic breakdown, but as yet, no characteristics pattern of fermentation acids has been identified PRODUCTION OF OLIGOSACCHARIDES TYPE OF OLIGOSACCHARIDES - ton/ year GALACTOOLIGOSACCHARIDES 15000 LACTULOSE 20000 FRUCTOOLIGOSACCHARIDES 12000 MALTOOLIGOSACCHARIDES 10000 ISOMALTOOLIGOSACCHARIDES 11000 GLUCOOLIGOSACCHARIDES 4000 SOYABEEN OLIGOSACCHARIDES 2000 • NEW OLIGOSACCHARIDES • TYPE OF OLIGOSACCHARIDES – • XYLO-OLIGOSACCHARIDES; • MANNO-OLIGOSACCHARIDES; • GENTIO-OLIGOSACCHARIDES; • CHITO-OLIGOSACCHARIDES; • OLIGOSACCHARIDES FROM B-GLUCANS; • OLIGOSACCHARIDES FROM PECTINS International Scientific Association for Probiotics & Prebiotics, Nov. 2008, London SINTES OF GLUCOOLIGOSACCHARIDES BY GLUCOSYLTRANSFERASE SINTES OF GALACTOOLIGOSACCHARIDES BY TRANSGALACTOSYLATION OF LACTOSE BY B-GALACTOSIDASE Galβ1,4βGlc Galβ1,4Glc Galβ1,3Galβ1,6Galβ1,4Glc βGlc Galβ1,6Galβ1,6Galβ1,4Glc + Galβ1,6Galβ1,4Glc Galβ1,3Galβ1,3Galβ1,4Glc Galβ1,3Galβ1,4Glc Galβ1,6Galβ1,3Galβ1,4Glc Galβ1,4Galβ1,4Glc Galβ1,3Galβ1,4Galβ1,4Glc Galβ1,6Galβ1,4Galβ1,4Glc Предполагаем механизъм на пребиотичнатаактивност за подобряване на човешкото здраве (Crittenden, 1999) Пребиотични олигозахариди, кандидати за пребиотици и храни за “дебелото черво” (Playne and Crittenden, 1996) Acknowledgements We would like to express our gratitude for the support of this work by research grant of NSF Bulgaria RNF 02-02-2009 and FSI 05-248/15.03.2012 of Shumen University.