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Lecture 22

MICR 2420 Lecture 22: Lecture 22 Microbes in Food
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Department
Microbiology
Course
MICR 2420
Professor
Lucy Mutharia
Semester
Winter

Description
Lecture 22: Microbes in Food Prebiotics Food for your gut microbes Functional food Typically nondigestible fibre compounds Your microbes digest them just fine Not a one size fits all approach But sold that way Could be used more cleverly Are we entering the era of matching foods to gut microbiota types? Prebiotics short chain Preferred fermentation site: ascending colon Contain 28 links per saccharide molecule Examples: oligofructose (fructooligosaccharide, FOS) Prebiotics: Long chain Preferred fermentation site: descending colon 964 links per saccharide molecule Eg. InuliC Hn 10n+2 O 5n+1 Found in many plants typically roots or rhizomes Used as an energy storage molecule instead of starch, also helps plants to adapt to cold stress Prebiotics: Full Spectrum Fermentation occurs throughout the colon Usually mixtures of short and long chain prebiotics Eg. Oligofructose enriched inulin Synbiotics: Prebiotics and probiotics as a combination Ideally, a probiotics strain encapsulated with a prebiotic which likes to metabolize synergy However, beware not all of them are tested for this property Just as for probiotics, there is a lot of snake oil out there Prebiotics: a new craze? The food industry would have you believe all prebiotics are beneficial because they fertilize the good microbes in the gut But prebiotics can be metabolized by potentially harmful microbes too! Suddenly supplementing your diet with prebiotics can also cause diarrhea, bloating and gas As with probiotics, sold as one size fits all but are definitely not! Nothing wrong with supplementing your diet with prebiotics, but be objective Microbes as Food Many microbes are edible, including mushrooms, algae, and the bacterium Spirulina Edible fungi includes compostgrown Agaricus bisporus Button and Portobello mushrooms Grown in the dark on horse and chicken manure Some fungi are grown by inoculating spawn into logs of wood Shitake, oyster and enoki mushrooms are grown this way
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