Functional Food Applications of Root and Tuber-Based Prebiotics in Gut Microbiota Management- A Review

Root and tuber crops are becoming an increasingly important part of our diet, beyond their role as staple foods, as they are a significant source of nutrition and for human health. These crops contain abundant prebiotics, such as resistant starches, inulin, and oligosaccharides, which have shown positive effects on the composition and function of gut microbiota. The gut microbiota plays a pivotal role in human health, influencing various physiological processes. The microbial ecosystem of the gut is pivotal in maintaining overall health, and dysbiosis has been implicated in a variety of metabolic and immune-related conditions. Root and tuber-based prebiotics, which include fibres and bioactive compounds, have gained attention for their ability to specifically modulate gut microbiota composition and functionality. As perceptions of gut health expand and emerging links to non-communicable diseases spur demand for functional foods containing root- and tuber-derived prebiotics, a comprehensive synthesis of the literature on their health benefits and processing is still lacking. This review focuses on the mechanisms by which root and tuber-based prebiotics influence microbial diversity and gut health, particularly through their prebiotic effects that enhance beneficial bacteria. This study sets out to bridge this gap by providing an overview of the current multifunctional applications of the prebiotic root and tuber materials as well as the impact on gut microbiota modulation. The review highlights the potential applications of these prebiotics in the development of functional foods aimed at improving gut microbiota balance and supporting digestive health. Additionally, the review discusses recent studies on structural changes of prebiotic constituents during food processing and possible consequences on the generation of functional foods. By narrowing the scope to root and tuber-based prebiotics, this review provides a targeted analysis of their role in gut microbiota management. The review study was based on published peer-reviewed articles, books, and research papers and was obtained from reputable scientific databases such as Scopus, PubMed, Web of Science, and Google Scholar. The studies included were studies reporting on the prebiotic potential of root and tuber crops and their effects on the gut microbiota, as well as their use in the production of functional foods. Fermentation, enzymatic hydrolysis, and other processing techniques increase the effective absorption of these compounds, making them suitable alternatives for food fortification. These prebiotic compounds enhance beneficial gut microbiota, modulate immune response, and alleviate inflammation.