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The International Scientific Association for Probiotics and Prebiotics (ISAPP) is a non-profit organization dedicated to promoting the science behind probiotics and prebiotics. ISAPP participates in science-based written and oral communications and responds to emerging scientific issues regarding probiotics and prebiotics. The primary means through which ISAPP accomplishes its goals are annual meetings and follow up publications from that meeting.〔Sanders ME. 2010. International Scientific Association for Probiotics and Prebiotics 2010 Meeting Report. Functional Food Reviews 2:131-140〕 In addition, ISAPP collaborates with a number of related organizations (such as the American Gastroenterological Association, World Gastroenterology Organisation, National Academies of Sciences, International Life Sciences Institute of Europe and ILSI-North America, Harvard Division of Nutrition, Food Chemical Codex and the New York Academy of Sciences) on common goals, such as sponsorship of meetings, preparation of probiotic and prebiotic usage guidelines, or preparation of position papers. The business of ISAPP is conducted by a Board of Directors, currently composed of 10 globally recognized, academic scientists. In addition, an Executive Director and a representative from the ISAPP Industry Advisory Committee (IAC) are non-voting members of the board. Its source of revenue is from companies whose membership dues earn them a seat on the IAC. All ISAPP activities are focused on science, not promotion of specific products. Industry scientists are invited to contribute their scientific ideas and participate in conferences, but no group or commercial entity directs ISAPP. == Probiotics and Prebiotics == Probiotics are live microorganisms, which when administered in adequate amounts confer a health benefit on the host.〔Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria, October 2001; http://www.who.int/foodsafety/publications/fs_management/en/probiotics.pdf.〕 A prebiotic is a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit(s) upon host health.〔Gibson et al. 2010. Food Science and Technology Bulletin: Functional Foods 7 (1) 1–19.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「International Scientific Association for Probiotics and Prebiotics」の詳細全文を読む スポンサード リンク
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