<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0034-7531</journal-id>
<journal-title><![CDATA[Revista Cubana de Pediatría]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cubana Pediatr]]></abbrev-journal-title>
<issn>0034-7531</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Información de Ciencias MédicasEditorial Ciencias Médicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0034-75312018000400008</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Actualización en prebióticos]]></article-title>
<article-title xml:lang="en"><![CDATA[Update in prebiotics]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castañeda Guillot]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Regional Autónoma de Los Andes (UNIANDES) Facultad de Ciencias Médicas ]]></institution>
<addr-line><![CDATA[Ambato ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>90</volume>
<numero>4</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0034-75312018000400008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0034-75312018000400008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0034-75312018000400008&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: Los prebióticos son ingredientes o sustancias alimentarias no digeribles con efectos beneficiosos para la salud.  Objetivos:  Actualizar los criterios relacionados con los prebióticos y su repercusión en la microbiota intestinal y salud humana.  Métodos: Se revisaron artículos (en español e inglés) relacionados con los prebióticos publicados en PubMed, SciELO y Latindex hasta el 30 noviembre de 2017. Se examinaron libros afines.  Resultados:  Se exponen las definiciones de qué es un prebiótico, desde la primera establecida en 1995 y las informadas por expertos y organizaciones médicas, hasta la más reciente consensuada en evento internacional de 2016. Se detalla la clasificación de los oligosacáridos no digeribles y los efectos gastrointestinales de los prebióticos mediante fermentación en el colon de la población bacteriana de Lactobacillus y Bifidus. Se analiza la estimulación de la producción de ácidos grasos de cadena corta y las principales características de los prebióticos clásicos beneficiosos para la salud (inulina, fructooligosacáridos, galactooligosacáridos, lactulosa y los oligosacáridos de la leche materna), además, las de los prebióticos emergentes y nuevos candidatos, fuentes naturales y procedimientos de obtención.  Conclusiones: Los prebióticos como ingredientes alimentarios resultan de interés en la modulación de la microbiota del colon por estimulación de la población de Lactobacillus y Bifidus mediante su fermentación, producción de ácidos grasos de cadena corta y reducción de bacterias potencialmente nocivas como Clostridium y Fusobacterium. Se revisan los rasgos de los carbohidratos no digeribles como prebióticos reconocidos, los emergentes y nuevos candidatos y se relacionan sus efectos gastrointestinales beneficiosos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Prebiotics are not-digestible food ingredients or substances with beneficial effects for health.  Objectives: To update the criteria on prebiotics and their effect in intestinal microbiota and human health.  Methods: Databases as PubMed, SciELO and Latindex and related books were reviewed looking for publications on prebiotics in Spanish and English made until November 30, 2017.  Results: The definitions of the prebiotics term are presented, from the first in 1995 and the ones informed by experts and medical organizations to the most recent international consensus of 2016. The classification of non-digestible oligosaccharides and gastrointestinal effects of prebiotics by fermentation in the colon of the bacterial population of Lactobacillus and Bifidus are detailed. It is analyzed the stimulation in the production of short-chain fatty acids and the main characteristics of classic prebiotics that are beneficial for health and scientific evidence (insulin, fructooligosaccharides, galactooligosaccharides, lactulose and the oligosaccharides of breast milk), as well as emerging prebiotics and new candidates, natural sources and obtaining procedures.  Conclusions:  Prebiotics as food ingredients are of interest in the modulation of the colon microbiota by stimulation of the population of Lactobacillus and Bidobacteria through fermentation of their population to produce short chain fatty acids and reduction of potentially harmful bacteria such as Bacteroides, Clostridium and Fusobacterium. The traits of recognized prebiotic non-digestible carbohydrates, emerging ones and new candidates are reviewed and the beneficial gastrointestinal effects are related.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[prebióticos]]></kwd>
<kwd lng="es"><![CDATA[carbohidratos no digeribles]]></kwd>
<kwd lng="es"><![CDATA[microbiota intestinal.]]></kwd>
<kwd lng="en"><![CDATA[prebiotics]]></kwd>
<kwd lng="en"><![CDATA[non-digestible carbohydrates]]></kwd>
<kwd lng="en"><![CDATA[intestinal microbiota]]></kwd>
</kwd-group>
</article-meta>
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