• P. S. PanesarEmail author
  • Vandana Bali
  • Shweta Kumari
  • Neha Babbar
  • Harinder Singh Oberoi


Prebiotics are nondigestible dietary fibers that benefit the host health by stimulating the growth of probiotic microorganisms in the colon. Lactulose, galacto-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharide, malto-oligosaccharides, inulin, and its hydrolysates are some commonly used prebiotics comprising of two to ten sugar moieties. The end products of these prebiotics, i.e., acetate, butyrate, and propionate, act as energy sources for host organisms. Naturally, these can be obtained in small amounts through plant sources, such as chicory, onion, garlic, asparagus, artichoke, bananas, and tomatoes. These can also be produced at large scale by using microorganisms and their enzymes. Besides refined sugar molecules, these can also be synthesized by using agro-industrial waste/by-products, such as whey, wheat and rice straw, and sugarcane bagasse, making the production process more economical. Prebiotics have bifidus-stimulating ability, immunomodulatory effect, and antioxidant properties besides their role in reducing risks of cancer, acute gastroenteritis, osteoporosis, and hyperlipidemia. The prebiotic compounds can be employed for the fortification of different food products for the development of functional foods with high nutritional and therapeutic properties. This chapter provides a comprehensive overview on common prebiotics, enzyme involved, and their production by biotechnological strategies besides potential benefits.


Rice Straw Sugarcane Bagasse Wheat Bran Cotton Stalk Sugarcane Molas 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • P. S. Panesar
    • 1
    Email author
  • Vandana Bali
    • 1
  • Shweta Kumari
    • 1
  • Neha Babbar
    • 2
  • Harinder Singh Oberoi
    • 2
  1. 1.Biotechnology Research Laboratory, Department of Food Engineering & TechnologySant Longowal Institute of Engineering & TechnologyLongowalIndia
  2. 2.Central Institute of Post Harvest Engineering and TechnologyLudhianaIndia

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