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Prebiotics enhance immune response through the modulation of intestinal microbial activities, production of short chain fatty acids (SCFA), direct interaction with toll-like receptors and mucin production. These non-digestible food components are known to be resistant to enzymatic hydrolysis by digestive enzymes and are utilized as carbon source for the growth of beneficial bacteria population through the process of fermentation. Brown seaweed polysaccharides (BSP) have been described as emerging prebiotics due to their potential to stimulate gut microbiota activities at in vitro and in vivo stages. This review therefore examines evidence of the relationship between the prebiotic capacity of BSP, their structure, extraction, and possible mechanisms of immunomodulation.
Chigozie Louis Okolie
Chigozie Louis Okolie, Subin R C K Rajendran, Chibuike C Udenigwe, Alberta N A Aryee, Beth Mason