gut health
Gut Health and Bibfidobacteria. The fermentation of lactitol favours the
Both the biological and medical communities are now real- growth of saccharolytic bacteria and decreases the amount
izing the significance of the role of the large intestine in both of proteolytic bacteria such as Gram-negative Bacterioides,
health and disease. Many scientific advances during the past Enterobacteria, Enterococci and various Coliform species,
10–20 years have altered the perception that the large intes- by inhibiting the adhesion of these bacteria to the epithe-
tine is simply an organ for the storage and secretion of waste lial cell walls and creating a low pH.
3–5
Bifidobacteria also
matter — with its main function being the absorption of water produce organic acids such as acetic and lactic acid which
and other nutrients. Recently, it has become recognized that limit the growth of putrefactive and pathogenic bacteria.
this organ can make a significant contribution to both nutrition These bacteria are responsible for the production of undesir-
and metabolism, owing to the profuse microbiota resident in able enzymes such as -glucuronidase, nitroreductase and
the human colon.
1
Rapid advances have been made as a result azoreductase, phenolic products, amines and endotoxins, all
of modern molecular-based techniques that characterize the of which have been linked to various cancers and ulcerative
composition of the bacterial mass and will lead to greater colitis.
6
Reducing the colonies of such bacteria can only posi-
understanding of the biological functions of this organ. tively influence the health of humans and animals.
Prebiotic The fermentation of lactitol by Bifidobacterium and Lactoba-
The definition of a prebiotic is “a non-viable component cillus species lowers the pH of the intestine because of the
of the diet that reaches the colon in an intact form and is production of butyrate (butyric acid). This fermentation also
selectively fermented by colonic bacteria.”
2
The so-called generates other short chain fatty acids (SCFA) that are thought
selectivity is defined by commensal bacteria already resident to help protect and repair the intestinal wall. The SCFA are
in the gut that are thought to have beneficial properties to thought to stimulate cell division, which can mediate the regen-
the host regarding health and well-being. Examples of such eration of the epithelial cells in the intestinal wall — the colonic
bacteria include Lactobacilli and Bifidobacteria, both of which epithelial cells deriving their energy solely from SCFA. Butyr-
are present in significant numbers. Health is improved by the ate is a preferred energy source for these cells and indirectly
fortification of such bacteria. prevents colonic mucosal reduction, which can occur in cases
of starvation. SCFA are also thought to stimulate apoptosis.
Maintaining a Healthy Balance Apoptosis is programmed cell death and is the body’s way of
We know that certain gut species are pathogenic, but also that eliminating cells that are deleterious to the health of that area.
a number of resident bacteria found in the human colon may
be of some benefit to the host’s health. This recognition has Lactitol has also been tested in vivo, both in humans and
led to dietary strategies to increase the numbers and activities animals. Stool samples and faecal material was retrieved from
of these ‘friendly’ bacteria. Probiotics, prebiotics and synbiot- the test subjects to determine the presence of micro-organ-
ics are all ways of improving host health through the fortifica- isms, short chain fatty acid compounds, faecal pH, moisture,
tion of selected bacteria in the gut. Evidence from in vitro and and the activity of certain enzymes.
7–9
These data confirmed
in vivo studies has suggested that saccharides such as lactitol the results of the in vitro studies.
and non-digestible polysaccharides such as Litesse are valu-
able as prebiotics. Lactitol Applications
Lactitol can be easily administered in a variety of high quality
Lactitol as an Emerging Prebiotic applications, including tooth-friendly, no sugar added, reduced
Formulating foods with lactitol is relatively simple because its calorie and low glycaemic products. This allows product in-
technical properties are similar to sucrose. This makes lac- novation with lactitol into even broader health and product cat-
titol one of the most versatile emerging prebiotics available. egories. Lactitol is derived from the disaccharide lactose, by
As a direct consequence of the fermentation of lactitol in hydrogenation, and has a similar molecular weight to sucrose,
the colon, intraluminal pH is reduced, probiotic bacteria are so many of its physical properties, such as solubility, viscosity,
increased and potential pathogens are significantly reduced. boiling point elevation and freezing point depression, are very
similar to those of sucrose. This means that lactitol can suc-
Lactitol is a reduced calorie sweetener that is metabolized cessfully replace sucrose in most applications. Other prebiotic
independently of insulin and can be used in many confection- materials may be restricted in their application because of
ery, baked goods and dairy applications. It has very similar solubility, pH and temperature stability issues.
technical and handling properties to those of sucrose, and is
suitable for the development of sugar free, reduced calorie A Source of Soluble Dietary Fibre
and low glycaemic products. Litesse behaves like a resistant oligo- or polysaccharide and
the associated physiological benefits include fermentation
Lactitol reaches the colon undigested where it is used as an in the lower gastrointestinal tract, production of short chain
energy source by intestinal microflora such as Lactobacilli fatty acids, faecal bulking, reduced transit time and low
www.nutraceuticalmag.com may digital 2007 nutraceutical business & technology 13
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