The Value-adding Potential of Prebiotic Components of Australian Honey

Foreword......Page 5
Acknowledgments......Page 6
Contents......Page 7
Executive Summary......Page 9
Results and key findings......Page 10
Recommendations......Page 11
1.2.1 Description of prebiotics......Page 13
1.2.2 Health benefits of prebiotics......Page 14
1.2.5 Qualitative and quantitative assessment of prebiotics......Page 15
1.3 Honey as a prebiotic......Page 16
1.4.1 Description of honey......Page 17
1.4.2.3 Crystallisation......Page 18
1.4.3.2 Enzymes......Page 19
1.4.4.2 Health and medicinal attributes......Page 20
1.5 Structure of the Australian honeybee industry......Page 22
1.6 Summary......Page 23
3.3 Honey oligosaccharides......Page 25
3.6 Measurement of prebiotic index in intestinal microcosms......Page 26
4.2.1 Comparison of honeys with glucose and fructose......Page 27
4.2.2 Comparison of honey with sucrose and a commercial prebiotic......Page 30
4.3 Effect of honey on growth of pathogenic bacteria......Page 32
4.5.1 Effect of natural honeys on levels of potentially ‘good’ and ‘bad’ bacteria.......Page 33
5. Implications......Page 36
6. Recommendations......Page 37
Appendix......Page 38
References......Page 40