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.
Khatib et al. (Sun,) studied this question.