Prebiotics: types, selectivity and utilization by gut microbes

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dc.authorid0009-0001-7086-3317
dc.authorid0000-0003-4056-1673
dc.contributor.authorYalcintas, Yalcin Mert
dc.contributor.authorBolino, Matthew J.
dc.contributor.authorDuman, Hatice
dc.contributor.authorSaritas, Sumeyye
dc.contributor.authorPekdemir, Burcu
dc.contributor.authorKalkan, Arda Erkan
dc.contributor.authorCanbolat, Ahmet Alperen
dc.date.accessioned2026-02-03T12:02:25Z
dc.date.available2026-02-03T12:02:25Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractPrebiotics are dietary components selectively utilised by the host's gut microbiota and confer health benefits. They enhance cross-nutritional interactions by supporting beneficial bacteria (particularly Bifidobacterium and Lactobacillus), increase the production of short-chain fatty acids through fermentation, and consequently strengthen the intestinal barrier, balance the immune response, improve metabolic markers (lipid and glucose profiles), regulate key gastrointestinal outcomes such as stool frequency and consistency, and improve some mood/cognitive measures. In early life, human milk oligosaccharides are associated with a Bifidobacterium-dominated ecology and immune development; N-linked and O-linked glycans derived from dietary glycoproteins may exhibit selective utilisation based on binding and species differences; and dietary polyphenols, after limited intestinal absorption, may transform into phenolic metabolites in the colon, shaping the microbiota in a prebiotic-like manner. This review addresses this entire framework, including inulin-type fructans (inulin and fructooligosaccharides), galactooligosaccharides, xylo-oligosaccharides and arabinoxylan-oligosaccharides, isomaltooligosaccharides, lactulose, human milk oligosaccharides, N- and O-linked glycans, and dietary polyphenols as prebiotic-like modulators, with their mechanisms and practical implications.
dc.description.sponsorshipUniversity of Nevada
dc.description.sponsorshipNevada Agriculture Experimental Station
dc.description.sponsorshipUnited States Department of Agriculture's National Institute of Food and Agriculture [13385133]
dc.description.sponsorshipReno Department of Nutrition
dc.description.sponsorshipOffice of the Vice President for Research and Innovation at the University of Nevada
dc.description.sponsorshipUniversity of Nevada, Reno College of Agriculture, Biotechnology, and Natural Resources
dc.description.sponsorshipM.J.B and S.A.F. are supported by funding from the University of Nevada, Reno Department of Nutrition, the University of Nevada, Reno College of Agriculture, Biotechnology, and Natural Resources, the Nevada Agriculture Experimental Station, and the Office of the Vice President for Research and Innovation at the University of Nevada, Reno as well as a New Investigator Seed Grant from the United States Department of Agriculture's National Institute of Food and Agriculture, Grant #13385133.
dc.identifier.doi10.1080/09637486.2025.2582557
dc.identifier.endpage824
dc.identifier.issn0963-7486
dc.identifier.issn1465-3478
dc.identifier.issue8
dc.identifier.pmid41223440
dc.identifier.scopus2-s2.0-105022154496
dc.identifier.scopusqualityQ1
dc.identifier.startpage798
dc.identifier.urihttps://doi.org/10.1080/09637486.2025.2582557
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34754
dc.identifier.volume76
dc.identifier.wosWOS:001613298200001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofInternational Journal of Food Sciences and Nutrition
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectPrebiotics
dc.subjectgut microbiota
dc.subjectglycans
dc.subjectshort-chain fatty acids
dc.subjectoligosaccharides
dc.subjectselectivity
dc.titlePrebiotics: types, selectivity and utilization by gut microbes
dc.typeReview

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