@article{osterberg1972polyphosphate3,
    author = "Osterberg, R. and Orgel, L. E",
    title = "Polyphosphate and trimetaphosphate formation under potetially prebiotic conditions",
    year = "1972",
    journal = "Journal of Molecular Evolution, v. 1, p. 241-248",
    note = "talkorigins\_source = {true}; raw\_reference = {Osterberg, R., and Orgel, L. E., 1972, Polyphosphate and trimetaphosphate formation under potetially prebiotic conditions: Journal of Molecular Evolution, v. 1, p. 241-248.}"
}

@article{temussi1976structural4,
    author = "Temussi, P. A. and Paolillo, L. and Ferrara, L. and Benedetti, E. and Andini, S",
    title = "Structural characterization of thermal prebiotic polypeptides",
    year = "1976",
    journal = "Journal of Molecular Evolution, v. 7, p. 105-110",
    note = "talkorigins\_source = {true}; raw\_reference = {Temussi, P. A., Paolillo, L., Ferrara, L., Benedetti, E., and Andini, S., 1976, Structural characterization of thermal prebiotic polypeptides: Journal of Molecular Evolution, v. 7, p. 105-110.}"
}

@misc{heinz1981the2,
    author = "Heinz, B. and Ried, W",
    title = "The formation of chromophores through amino acids thermolysis and their possible role as prebiotic photoreceptors",
    year = "1981",
    howpublished = "BioSystems, v. 14, p. 33-40",
    note = "talkorigins\_source = {true}; raw\_reference = {Heinz, B., and Ried, W., 1981, The formation of chromophores through amino acids thermolysis and their possible role as prebiotic photoreceptors: BioSystems, v. 14, p. 33-40.}"
}

@phdthesis{chang1983prebiotic1,
    author = "Chang, S. and DesMarais, D. and Mack, R. and Miller, S. L. and Strathearn, G. E",
    title = "Prebiotic Organic Synthesis and the Origin of Life, in Schopf, J. W., ed., Earth's Earliest Biosphere",
    year = "1983",
    publisher = "Its Origin and Evolution: Princeton, New Jersey, Princeton University Press, p. 53-92",
    note = "talkorigins\_source = {true}; raw\_reference = {Chang, S., DesMarais, D., Mack, R., Miller, S. L., and Strathearn, G. E., 1983, Prebiotic Organic Synthesis and the Origin of Life, in Schopf, J. W., ed., Earth's Earliest Biosphere: Its Origin and Evolution: Princeton, New Jersey, Princeton University Press, p. 53-92.}"
}

@misc{felix2022how,
    author = "Felix, Demian Ferreira",
    title = "How gut microbiome correlates with oxalate, butyrate and kidney stones formation",
    year = "2022",
    publisher = "University of British Columbia",
    abstract = "Background: Kidney stone disease (KSD) is a worldwide metabolic disorder, that affects about 12\% of the world population at some stage of life, representing a financial burden for health systems. The prevalence of urolithiasis is increasing in the past decades, despite progress in the surgical procedures to remove the stones, there is a recurrence rate after the intervention, and there is no definitive cure for it. In the past decades, the role of intestinal microbiota regarding KSD pathology has been gradually unravelled. Oxalate-degrading bacteria and short-chain fatty acid (SCFA) producing microorganisms have been shown to have important roles in crystal formation through direct calcium oxalate breakdown or as inducers of immune responses capable of inhibiting crystal formation in the kidneys. Experimental approach: In order to test the properties of prebiotics in stone formation physiology, we used an in vivo mouse model administering four different formulated diets. A control diet, a sodium oxalate diet to stimulate stone formation, an inulin diet to stimulate SCFA-producing microorganisms, and a tributyrin diet to act as a direct source of butyrate, a specific type of SCFA that we have previously shown to be lacking in kidney stone patients. Results: Results indicated that the sodium oxalate diet reduced the overall mice microbial alpha diversity and the variability of bacterial groups responsible for SCFA production. It also increased oxalate concentrations in the urine and caused crystal formation in the kidney. Furthermore, an inulin diet was able to promote the proliferation of SCFA-related microbiota and SCFA concentrations in the gut, which resulted in reduced oxalate amounts in the urine, therefore, contributing to reducing the risk of stone formation. Tributyrin supplementation did not promote any significant effect. Conclusions: This study corroborates previous research indicating that dietary supplements like inulin are potential prebiotic candidates to promote gut homeostasis, oxalate absorption regulation, and modulate SCFA-related microbial population and SCFA production in the intestine.",
    url = "https://doi.library.ubc.ca/10.14288/1.0422190",
    doi = "10.14288/1.0422190"
}

@misc{parente2022dataset,
    author = "Parente, Inês A and Xavier, Miguel and Roupar, Dalila and Amado, Isabel R. and Berni, Paulo and Botelho, Cláudia and Nobre, Clarisse and Teixeira, José A. and Pastrana, Lorenzo and Gonçalves, Catarina",
    title = {Dataset supporting the paper "Effect of prebiotic fermentation products from primary human gut microbiota on an in vitro intestinal model"},
    year = "2022",
    publisher = "Zenodo",
    abstract = "Short chain fatty acids (SCFA) originate from the bacterial fermentation of dietary fibre in the gastrointestinal tract. They are hypothesised to play a key role in microbiota–gut–brain crosstalk and the effect of individual SCFAs or mixtures thereof has been broadly studied. However, studies using fermentation products to evaluate the effect of microbiota-targeted interventions, such as prebiotics, probiotics, or diet, are sparse, particularly in humans. In addition, the complexity of these physiological processes translates as a challenge for their simulation<em> in vitro</em>. In this work, fermentation products of prebiotic-enriched media by bacteria present in primary human faecal samples were tested using an epithelium model based on a Caco-2/HT29-MTX co-culture. The prebiotics raftilose and fructo-oligosaccharides (FOS) were tested and the experimental conditions (contact time and minimal dilution) optimised to avoid cytotoxicity. None of the conditions tested compromised the intestinal epithelium integrity as verified by the TEER and the expression of the tight junction-specific protein – occludin. In addition, none of the fermentation products caused an inflammatory response as determinedby the expression of inflammatory genes by qRT-PCR. The products of fermentation of media enriched with FOS showed a moderate protective effect against the formation of reactive oxygen species. This work provides an important basis for the development of <em>in vitro</em> models using a simple approach to evaluate host-gut microbiota interactions, using co-cultures of intestinal cell lines and products of <em>in vitro</em> fermentations by primary human gut microbiota.",
    url = "https://zenodo.org/record/6056068",
    doi = "10.5281/zenodo.6056068"
}

@article{doi1011111750384171071,
    author = "Yang, Xueying and Zhou, Yijun and Zhuang, Haining and Yao, Lingyun and Sun, Min and Wang, Huatian and Song, Shiqing and Yue, Heng and Liu, Qian and Kang, Wencui and Zheng, Xueping and Yu, Chuang and Feng, Tao",
    title = "Exploring the Prebiotic Effects of Composite Fungal Polysaccharides From Hericium erinaceus and Lyophyllum decastes on Gut Microbiota and Metabolism.",
    year = "2026",
    journal = "Journal of food science",
    abstract = "Fungal polysaccharides have attracted considerable scholarly interest due to their potential as prebiotics, with the ability to modulate gut microbiota and enhance host health. Despite increasing recognition, the precise effects of composite polysaccharides from various fungal species on gut microbial composition and metabolic activity remain inadequately understood. This study sought to investigate the digestibility and fermentation characteristics of composite polysaccharides derived from Lyophyllum decastes (LDUP) and Hericium erinaceus (HEUP), combined at ratios of 1:1, 1:2, and 2:1 (LDHE1\_1, LDHE1\_2, and LDHE2\_1). In vitro simulated gastrointestinal digestion and fermentation assays were conducted to assess pH variations, short-chain fatty acid (SCFA) production, and shifts in microbial communities. The findings revealed that the LDHE1\_1 formulation exhibited the most significant capacity to reduce pH and produce SCFAs, particularly propionic and butyric acids. Furthermore, the LDUP and LDHE2\_1 groups favored increased acetic acid production. Importantly, these composite polysaccharides substantially enhanced gut microbial diversity, with distinct formulations promoting specific bacterial taxa. The LDUP and LDHE1\_1 groups increased Firmicutes and decreased Bacteroidota, while HEUP, LDHE1\_2, and LDHE2\_1 groups exhibited the reverse. At the genus level, the LDHE1\_1 boosted Parabacteroides, and LDHE2\_1 increased Phascolarctobacterium, Akkermansia, and Oscillibacter. Both the LDUP and HEUP notably raised Alistipes levels, and all polysaccharide groups suppressed potential pathogens such as Klebsiella and Escherichia-Shigella. This study provides new insights into how specific fungal polysaccharide combinations can modulate gut microbiota composition and metabolism, contributing to the design of targeted prebiotic formulations and functional foods.",
    url = "https://pubmed.ncbi.nlm.nih.gov/42050921/",
    doi = "10.1111/1750-3841.71071",
    pmid = "42050921"
}

@misc{khatib2026a,
    author = "Khatib, Chadi and Moustapha, Aoula and Hadad, Firas and Bakara, Thaer and Hadad, M. Wesam and Hadad, A.Yaman",
    title = "A Patented Prebiotic-Rich Dried Potato Functional Blend: Mechanistic Insights into Gut Microbiome Modulation, Satiety Enhancement, and Metabolic Health",
    year = "2026",
    publisher = "Zenodo",
    abstract = "Background

The global shift toward highly processed diets and the widespread misuse of antibiotics have significantly disrupted the gut microbiome, leading to increased incidence of metabolic disorders, gastrointestinal dysfunction, and immune dysregulation. The gut microbiota plays a central role in host physiology, influencing digestion, nutrient absorption, immune response, and metabolic homeostasis. Disruption of this ecosystem (dysbiosis) is strongly associated with conditions such as obesity, diabetes, and inflammatory bowel diseases.

Prebiotics—defined as selectively fermentable substrates that stimulate beneficial microorganisms—represent a promising nutritional strategy to restore microbial balance. Key compounds such as resistant starch, fructooligosaccharides (FOS), and inulin promote the growth of Bifidobacteria and Lactobacilli, enhancing the production of short-chain fatty acids (SCFAs), which are critical for gut barrier integrity and metabolic regulation .



Objective

To develop and evaluate a novel patented functional food formulation based on a prebiotic-rich dried potato blend, designed to:



Restore gut microbiome balance

Enhance digestive and metabolic health

Increase satiety and support weight management

Provide a practical, eco-friendly alternative to conventional fast foods




Methods

A multi-component functional formulation was developed using natural plant-based ingredients:



Resistant starch derived from potatoes (Solanum tuberosum)

Inulin and FOS extracted from garlic (Allium sativum)

Lentil flour (Lens culinaris) and soy (Glycine max) as sources of protein and fermentable fibers


The patented process involves:



Controlled thermal processing to maximize resistant starch formation

Extraction and stabilization of prebiotic oligosaccharides

Integration into a powdered, instant food system


Efficacy evaluation was conducted through:



Preclinical (animal model) assessment of microbiome modulation and satiety

Comparative analysis with established literature on prebiotic fibers and metabolic outcomes




Results

The formulation demonstrated multi-dimensional functional efficacy:

1. Microbiome Modulation



Significant increase in beneficial bacterial populations (Bifidobacteria, Lactobacilli) by 20–50\%, consistent with prebiotic fermentation mechanisms


2. Enhanced SCFA Production and Gut Barrier Function



Fermentation of resistant starch and inulin led to increased SCFA levels (acetate, propionate, butyrate), resulting in:



15–30\% improvement in gut barrier integrity

Reduced intestinal inflammation

Improved epithelial function




3. Satiety and Appetite Regulation



Increased satiety and reduced appetite observed in preclinical models, attributed to:



Delayed gastric emptying

SCFA-mediated signaling (GLP-1, PYY pathways)




4. Metabolic and Clinical Relevance



Evidence from analogous human studies indicates:



Improved glycemic control (e.g., reduced HbA1c)

Enhanced lipid metabolism

Improved digestive efficiency and immune response




5. Consumer Acceptability and Compliance



Multi-flavor system achieved >80\% acceptance, enhancing adherence compared to conventional prebiotic supplements




Discussion

This patented formulation introduces a synergistic prebiotic system integrating three major functional axes:

1. Structural–Functional Axis

Resistant starch acts as a slowly fermentable substrate, ensuring sustained microbial activity throughout the colon.

2. Rapid Fermentation Axis

FOS and inulin provide rapidly fermentable substrates, selectively stimulating beneficial bacteria and accelerating SCFA production.

3. Nutritional Support Axis

Lentil and soy components contribute protein and fermentable fibers, enhancing satiety, metabolic stability, and nutritional completeness.

This multi-layered mechanism results in:



Microbiome restoration

Metabolic optimization

Appetite regulation


Unlike conventional single-compound prebiotics, this formulation achieves broad-spectrum functionality within a single food matrix, representing a significant advancement in functional nutrition.

Importantly, the innovation also addresses industrial and sustainability challenges by:



Utilizing low-cost, widely available raw materials

Eliminating synthetic additives

Employing eco-friendly packaging


The work culminated in the granting of a patent, confirming its novelty, inventive step, and applicability in the functional food industry.",
    url = "https://zenodo.org/doi/10.5281/zenodo.19165706",
    doi = "10.5281/zenodo.19165706"
}