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Article Dans Une Revue LWT - Food Science and Technology Année : 2013

An overview of the last advances in probiotic and prebiotic field


Probiotics and prebiotics play an important role in human nutrition. In recent years there has been a significant increase in research on the characterization and verification potential health benefits associated with the use of probiotic and prebiotic. The main effects attributed to selected probiotics/prebiotic products have been proved by clinical trials, while others have been acquired on the basis of in vitro tests which require in vivo transposition in order to be validated. The main clinical reports in the literature for the application of probiotic have been done for the treatment of infectious diseases including viral, bacterial or antibiotic associated diarrhoea, relief of chronic bowel inflammatory diseases, immuno-modulation, lowering of serum cholesterol, decreased risk of colon cancer, improve lactose digestion, reduce allergies, and effect on intestinal microbiota. Although the large investigation for the health benefits, information on probiotic species, a specific strain-therapeutic application, and sufficient dosages, is not sufficiently studied to allow practical and rational consumption. Moreover, prebiotic oligosaccharides although provided curative and nutritional values, they are poorly understood in regard to their origin, the processes employed to generate them, their fermentation profiles, and dosages required for health effects. The present review summarizes guidelines reported on the literature in regard to clinician or therapeutic trials of probiotic and prebiotic.

Dates et versions

hal-00938780 , version 1 (29-01-2014)



Naïma Saad, C. Delattre, María C Urdaci, Jean-Marie Schmitter, Philippe Bressollier. An overview of the last advances in probiotic and prebiotic field. LWT - Food Science and Technology, 2013, 50 (1), pp.1-16. ⟨10.1016/j.lwt.2012.05.014⟩. ⟨hal-00938780⟩
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