KVV E-Modules

1. Prebiotics and Probiotics

Probiotics are live microorganisms, mainly bacteria such as Lactobacillus and Bifidobacterium, which, when consumed in adequate amounts through foods like yogurt, kefir, and fermented products, confer health benefits to the host by maintaining a healthy balance of gut microbiota, enhancing digestive functions, improving nutrient absorption, boosting the immune system, and preventing gastrointestinal disorders such as diarrhea, irritable bowel syndrome (IBS), and infections. Prebiotics, in contrast, are non-digestible food ingredients such as inulin, fructooligosaccharides (FOS), galactooligosaccharides (GOS), resistant starch, and lactulose that resist digestion in the stomach and small intestine, reach the colon intact, and selectively stimulate the growth and activity of beneficial bacteria.The concept of probiotics was popularized in the early 20th century by Élie Metchnikoff, who observed that fermented milk improved longevity and health, while the term prebiotic was formally coined by Gibson and Roberfroid in 1995. Together, probiotics and prebiotics, often referred to as synbiotics, act synergistically to maintain gut microbial balance, support the immune system, improve digestion and mineral absorption, and contribute to overall human health. Prebiotics are a group of nutrients that are degraded by gut microbiota. The human gastrointestial tract hosts a complex community of microorganisms, called the gut microbiota, which play a crucial role in digestion, immunity, and overall health.

1. Prebiotics and Probiotics

Students should understand about prebiotics and probiotics.

1. Prebiotics and Probiotics