Submitted by Dr. Patricia Moura from the Portuguese INETI Biotechnology Center
Probiotics from corn cobs
In the recent years, fructo-oligosaccharides and inulin have been the main sources of prebiotic ingredients used in the food industry. However, some other classes of functional oligosaccharides, such as  ... Read more

Submitted By Cleo Libonati, RN, BSN 
Probiotics and Prebiotics can Improve Health of Celiacs
Celiac disease is a complex inherited digestive disorder that affects I in 100 persons worldwide. This condition involves a unique immune response within the digestive tract to gluten, a protein  ... Read more 

Submitted by Dr. Piotr Cochan of the Jagiellonian University Medical College on behalf of the Polish Society of Pre and Probiotics 
The past, the present and the perspectives for the use of probiotics. Bacteria are studied for their beneficial influence for many years now. In the 21st century, the researchers are becoming more and more familiar with the mechanisms by which these bacteria  ... Read more