Non-dairy prebiotics: Conceptual relevance with nutrigenomics and mechanistic understanding of the effects on human health

The increasing health awareness of consumers has made a shift towards vegan and non-dairy prebiotics coun-terparts. Non-dairy prebiotics when fortified with vegan products have interesting properties and widely found its applications in food industry. The chief vegan products that have prebiotics added include water-soluble plant-based extracts (fermented beverages, frozen desserts), cereals (bread, cookies), and fruits (juices & jelly, ready to eat fruits). The main prebiotic components utilized are inulin, oligofructose, polydextrose, fructooli-gosaccharides, and xylooligosaccharides. Prebiotics' formulations, type and food matrix affect food products, host health, and technological attributes. Prebiotics from non-dairy sources have a variety of physiological effects that help to prevent and treat chronic metabolic diseases. This review focuses on mechanistic insight on non-dairy prebiotics affecting human health, how nutrigenomics is related to prebiotics development, and role of gene-microbes' interactions. The review will provide industries and researchers with important information about prebiotics, mechanism of non-dairy prebiotics and microbe interaction as well as prebiotic based vegan products.

Automated summary

The increasing health awareness among consumers has led to a shift towards vegan and non-dairy prebiotics as substitutes. Non-dairy prebiotics fortified with vegan products have become popular in the food industry, especially in water-soluble plant-based extracts, cereals, and fruits. The use of inulin, oligofructose, polydextrose, fructooligosaccharides, and xylooligosaccharides as prebiotic components in these products has various physiological effects that can prevent and treat chronic metabolic diseases. This review focuses on understanding the mechanisms of non-dairy prebiotics on human health, the relationship between nutrigenomics and prebiotic development, and the role of gene-microbe interactions. It provides important information for industries and researchers on prebiotics, non-dairy prebiotics, and prebiotic-based vegan products.