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Curr Opin Biotechnol. 2002 Oct;13(5):490-6.

Prebiotics and synbiotics: towards the next generation.

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School of Food Biosciences, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK.


Recent research in the area of prebiotic oligosaccharides and synbiotic combinations with probiotics is leading towards a more targeted development of functional food ingredients. Improved molecular techniques for analysis of the gut microflora, new manufacturing biotechnologies, and increased understanding of the metabolism of oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics and synbiotics for specific functional properties and health outcomes.

[Indexed for MEDLINE]

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