Each type of prebiotic is thought to have a different impact on metabolic health

The impact of prebiotics on metabolic health: what does the study tell us?

Prebiotics are specific dietary fibres that our bodies do not digest, but which serve as food for probiotics, the 'good bacteria' that contribute to the balance of the intestinal microbiota.

By fermenting, they promote their growth and stimulate the production of beneficial metabolites.

However, a recent meta-analysis looked at the differences in effects between several types of prebiotics (1).

The researchers compared two types of prebiotics: inulin and fructo-oligosaccharides (FOS), and found that the two did not have the same effects on metabolic health.

The study reveals that:

• inulin had an impact on the regulation of blood sugar levels in overweight and obese people
• fructo-oligosaccharides (FOS) could play a role in regulating homocysteine (an amino acid associated with cardiovascular risk when present in excess) in people with normal blood sugar levels

These results open the way to more finely-tuned personalisation of prebiotic fibre intake.

They reinforce the idea that metabolic health depends not only on the quantity of fibre ingested, but also on its quality and diversity.

By feeding distinct groups of bacteria, each prebiotic is thought to encourage the production of different metabolites, with varying effects on the body.

Why aren't all fibres the same?

All prebiotic fibres share the ability to feed probiotics (2).

But their chemical structure and solubility determine how quickly they are fermented, and by what type of intestinal bacteria:

• inulin and FOS are thought to stimulate Bifidobacterium in particular (3), bacteria associated with good digestive regulation
• resistant starch favours Ruminococcus bromii and Faecalibacterium prausnitzii, (4-5) producers of butyrate, a short-chain fatty acid that protects the intestinal mucosa
• acacia gum is thought to act more slowly, but to favour strains such as Bifidobacterium and Lactobacillus over a longer period (6)

And the fermentation of fibres by these different bacteria produces several types of short-chain fatty acids (SCFAs): butyrate, propionate and acetate.

Each has different effects on blood sugar, cholesterol, inflammation and intestinal health:

• butyrate directly nourishes the intestinal cells (enterocytes), thereby supporting the integrity of the digestive barrier (7)
• propionate may help regulate blood sugar and cholesterol levels (8)
• acetate may be involved in regulating appetite (9)

Some prebiotics may also be involved in activating dietary polyphenols (10), thereby amplifying their benefits.

The initial composition of each person's microbiota may explain why the same fibres do not produce the same effects in everyone.

Where can I find prebiotic fibres?

While food remains the primary source of fibre, certain food supplements can provide a targeted intake of prebiotics.

Inulin: a versatile fibre

Inulin is a polysaccharide naturally present in chicory root, and also found in a number of vegetables such as garlic, onion, leek, artichoke and Jerusalem artichoke.

This fermentable prebiotic fibre feeds and stimulates the growth of certain probiotic strains, with the aim of promoting a balanced intestinal ecosystem.

This is why inulin is frequently used in food supplements, often in combination with probiotics for enhanced synergistic action.

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Fructo-oligosaccharides (FOS): targeted fibres for bifidobacteria

Fructo-oligosaccharides (FOS) are prebiotic fibres found naturally in foods such as bananas, asparagus, wheat, garlic and leeks.

What makes them special is their ability to selectively feed certain beneficial bacteria in the microbiota, in particular bifidobacteria (11).

Discover Fructo-Oligosaccharides, a prebiotic fibre supplement derived from beetroot, easy to sprinkle into drinks or food.

Acacia gum: a well-tolerated prebiotic

Acacia gum (or gum arabic) is a soluble fibre extracted from the sap of the acacia tree, traditionally used for its gentle and progressive effects on the microbiota (12).

Unlike other more fermentable fibres, it is renowned for its excellent digestive tolerance, making it an interesting option for prebiotic support that is accessible to everyone.

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Probiotics: the natural partners of prebiotics

Prebiotics act as fuel for probiotics, which help to balance the intestinal microbiota.

Particularly interesting strains include:

• Bifidobacterium longum, a probiotic often studied for its impact on digestion and immunity (13).

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• Lactobacillus rhamnosus GG, one of the most scientifically documented strains (14).

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• Lactobacillus reuteri, explored for its role in intestinal balance and oral health (15).

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• Lactobacillus gasseri, a strain widely studied for its potential effects on weight and abdominal fat (16).

Discover Lactobacillus Gasseri, a recognised slimming ally that contributes to a balanced microbiota.

• Akkermansia muciniphila, a bacterium with promising effects on metabolic health (17).

Discover Akkermansia Muciniphila, an innovative probiotic to help diversify the intestinal flora.

There are also multi-strain formulas, which combine several probiotics to maximise their effects.

Discover Colon Friendly, a synergy of 4 renowned probiotic strains in powerful doses: Saccharomyces cerevisiae, Bifidobacterium longum infantis, Bifidobacterium longum longum and Lactobacillus acidophilus.

Discover Full Spectrum Probiotic, a complete complex of high-quality probiotics, bringing together 20 synergistic strains.

By nourishing different bacteria in the microbiota, prebiotics could influence a variety of mechanisms: regulation of glycaemia and homocysteine, inflammation, integrity of the intestinal barrier, etc.

An interesting avenue would be to devise a personalised nutraceutical approach, combining a high-fibre diet with supplementation with high-quality prebiotics and probiotics.