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Recommended Conferences for Prebiotics

Prebiotics


As per available reports there is 1 relevant journal, 44 Conferences, 4 workshops are presently dedicated exclusively to prebiotics and about 14 articles are being published on prebiotics.

Prebiotics is a general term to refer to chemicals that induce the growth or activity of microorganisms (e.g., bacteria and fungi) that contribute to the well-being of their host. The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome. Prebiotic foods are like fuel for good bacteria. They have certain fibrous carbohydrates that nourish the good bacteria to help it to grow. This process helps build a healthy microbiome, which is our defense system against toxins we encounter from animal products, the environment, poor quality tap-water, and common yeast and viruses or other types of fungi. The term synbiotic is used when a product contains both probiotics and prebiotics. Because the word alludes to synergism, this term should be reserved for products in which the prebiotic compound selectively favors the probiotic compound. In this strict sense, a product containing oligofructose and probiotic. Designer probiotics are used for prevention of enteric infections. These 'designer probiotics' bind bacterial toxins in the gut lumen with very high avidity, thereby preventing disease. Recombinant probiotics can be successfully tailored as antimicrobials and gene therapy vectors, for delivery of vaccines and other therapeutics. For future progress with genetically modified probiotics, establishing the criteria for assessment of environmental safety and tracing the fate of recombinant DNA in vitro and in vivo are of great importance.

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Scope and Importance:

Prebiotics are substances that can promote the growth of beneficial microorganisms, mainly in the intestinal tract, and will modify the colonic microbiota. The following health benefits are attributed to prebiotics: relief from poor digestion of lactose, increased resistance to bacterial infection, better immune response and possible protection against cancer, reduction of the risk of diseases such as intestinal disease, cardiovascular disease, non-insulin dependent diabetes, obesity and osteoporosis. This article presents a discussion of prebiotics, with descriptions of the concepts and its use in clinical practice, and a review of some recent research showing the benefits that these ingredients provide to human health and providing data on the recommended intakes for consumption.

A dietary prebiotic is a selectively fermented ingredient that results in specific changes, in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health. Some prebiotics occur naturally in foods such as chicory, cereals, agave and milk. However, most foods contain only trace levels, so the approach of refining the active ingredients from these foods crops or of producing them by synthesis (e.g. enzymatic, chemical or thermal processes) has been undertaken in order to attain levels in foods whereby a prebiotic effect may occur. Many prebiotics and candidate prebiotics today fall into the nutritional and regulatory definition of dietary fibre and are labelled as nutrients of that category. They share with dietary fibre the properties of resistance to digestion and (for some fibres) fermentability, but established prebiotics are distinguished from dietary fibre by the selectivity of their fermentation.

Market Analysis:

The European and the US market for prebiotics is projected to reach $1.17 billion and $225.31 million respectively by the year 2015. While the European market is driven by the expansion of prebiotic ingredient manufacturers into new application areas such as meat and snack products, the US market is driven by continued demand for Fructans, which is the largest product segment in the US prebiotic market.

International symposium and workshops

  1. The International Scientific Conference on Probiotics and Prebiotics – IPC2016 will be held during the 21st – 23rd June 2016 in Budapest Marriot Hotel, Hungary.
  2. IS3P International Symposium of Probiotics and Prebiotics in Pediatrics.

List of Best International Conferences:

  1. 5th Clinical Nutrition Conference
    November 28-30, 2016 San Antonio, USA 
  2. Lipid Science and Technology  Conference
    Nov 30 - Dec 02, 2015 San Francisco, USA
  3. Food India Conference
    October 08-10, 2015 New Delhi, India.
  4. 8th Food Processing Summit and  Expo Conference
    March 31-April 01, 2016 Atlanta, USA
  5. 2nd Food Safety and Regulatory Measures Conference
    June 06-08, 2016 London, UK
  6. Food and Beverage Packaging Conference
    June 13-15, 2016 Rome, Italy
  7. Food Chemistry and Hydrocolloids Conference
    August 04-05, 2016 Toronto,Canada
  8. Food Microbiology Conference
    August 08-10, 2016 Birmingham, UK
  9. 5th Probiotics, Functional and Baby Foods Conference
    September 26-28, 2016 Miami, USA
  10. 9th Food and Beverages Conference
    July 11-13, 2016 Cologne, Germany
  11. 12th Food Processing and Technology Conference
    October 24-26, 2016 Istanbul, Turkey

Relevant Society and Associations

  1. International Probiotics Association
  2. International Scientific Association For Probiotics and Prebiotics
  3. Probiotic Association of India
  4. The Global Alliance for Probiotics
  5. European Probiotic Association
  6. Yakult India Microbiota and Probiotic Science Foundation
  7. US Probiotics
  8. Canadian Research and Development Centre for Probiotics
  9. The Canadian Centre for Human Microbiome and Probiotic Research

Companies

  1. Behn Meyer Group
  2. Probiotical
  3. Protexin
  4. BioCare
  5. Deerland Enzymes, Inc
  6. Winclove Probiotics
  7. Unique Biotech
  8. Laktera
  9. AB Biotics
  10. Nutraceutix, Inc
  11. Align Probiotic
  12. Nature's Way
  13. UAS Labs
  14. Probi
  15. SCD Probiotics

This page will be updated regularly.

This page was last updated on 12th Sep, 2015

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