No full-text available
To read the full-text of this research,
you can request a copy directly from the author.
The Benefits of Probiotics on Human Health
Abstract
Nowadays it is well established that there is a strong relation between diet and health. The concept of using probiotic microorganisms to prevent and treat a variety of human diseases has been used for more than 100 years. Recently, there has been an increase in research of probiotics which has led to significant advances in our understanding of those microorganisms. The importance of probiotics is meaningful because have both, an application on industrial product development and a beneficial effect in human health. In this regard, probiotic microorganisms have been widely added to yogurts and other fermented milks, which are leader products of functional foods comprising approximately 65% of the world functional food market. The action mode of probiotic microorganisms is likely to be multifactorial and seems to be specific for each strain. By modifying the intestinal microbiota, probiotics directly or indirectly influence the state of health through providing end-products of anaerobic fermentation such as vitamins, short chain acids and bacteriocins giving protection against enteric microorganisms. Likewise, probiotic has influence on local and systemic immune responses, improve lactose intolerance symptoms, also stimulates toxin elimination and have other beneficial effects that are not mediated by the intestinal microbiota. In this work, the benefits provided to human health by probiotic microorganisms as well as the mechanisms potentially employed are reviewed and discussed.
... The use of probiotics in humans has some criteria and guidelines proposed for safe usage and precautions that are followed. These guidelines and precautions are represented in Fig. 2. (data collected from (Sanders et al., 2018;Tegegne and Kebede, 2022;Rijkers et al., 2011;Maftei et al., 2024;Reid et al., 2003;Gupta and Garg, 2009;Quijano, 2011)). ...
... Hypercholesterole mia L. johnsonii and L. reuteri (Mombelli and Gismondo, 2000;Quijano, 2011). Bloating L. reuteri and B. breve (Piqué et al., 2019). ...
... Lactose intolerance Lactobacilli, L. bulgaricus B. animalis, L. paracasei, B. animalis. lactis BB12, L. acidophilus NFCM, S. thermophilus, and L. johnsonii La1 (Mombelli and Gismondo, 2000;Singh et al., 2011;Quijano, 2011;Sarkar, 2013). Anti-obesity L. gasseri BNR17, L. casei, L. acidophilus, and B. longum (George Kerry et al., 2018). ...
Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. Currently, seven different bacterial genera are used as probiotics. The extensive investigation of probiotic microbes is mostly because of their promising health benefits. They have a broad spectrum of health benefits that range from gut restoration to disease treatment and from the eradication of pathogens to increasing the shelf life of food. The production of antimicrobial substances like bacteriocins can also enhance their usage potential. Probiotics are used in medical practices, clinical settings, agriculture, aquaculture, disease treatment, enhancing host functionality, improving mental health, the food industry, healthcare industries, and beautification. Due to the overwhelming effects, the medicinal aspects of probiotics are also explored, and surprisingly, they were found to be astounding. Strains from different sources, both in single and multiple forms, with different formulations and a vast route of administration, are used for the treatment of digestive, respiratory, and other diseases. Unlike medicine, there are no strict criteria, but different guidelines are proposed that must be followed while administering probiotic products. The most commonly used probiotics for medicinal purposes are from Lactobacillus, while strains from other sources are also used. Some often, i.e., blotting, mild gas production, and headaches, and others, like sepsis and infections, are the rare, documented shortcomings in the medicinal potential of probiotics. The medicinal potential of probiotics can be advanced by using state-of-the-art technologies that focus on accurate strain identification, deep genomic analysis, and the design of new probiotic strains with the desired properties. The application of artificial intelligence can also help in their advancement. This chapter will explain the potential of probiotics as medicine, shed light on their therapeutic potential, the advantages and disadvantages of using probiotics as therapeutic agents, and explain the guidelines that help consumers while taking probiotics as medicine. Moreover, the Islamic perspective of probiotics as medicine is also elucidated.
... Probiotics can also be used for maintaining oral health. [31] Antibiotic associated diarrhea azoreductase, and nitroreductase) and secondary bile salts and reduce the absorption of harmful mutagens that may contribute to colon carcinogenesis (Rafter, 1995). [31,32] Several mechanisms have been proposed as to how lactic acid bacteria may inhibit colon cancer, have also shown the ability to lower the risk of colon cancer; however, the relationship between enzyme activity and cancer risk needs further investigation. ...
... [31] Antibiotic associated diarrhea azoreductase, and nitroreductase) and secondary bile salts and reduce the absorption of harmful mutagens that may contribute to colon carcinogenesis (Rafter, 1995). [31,32] Several mechanisms have been proposed as to how lactic acid bacteria may inhibit colon cancer, have also shown the ability to lower the risk of colon cancer; however, the relationship between enzyme activity and cancer risk needs further investigation. [31,32] Immunologic enhancement: -Lactobacilli used in dairy products can enhance the immune response of the host. ...
... [31,32] Several mechanisms have been proposed as to how lactic acid bacteria may inhibit colon cancer, have also shown the ability to lower the risk of colon cancer; however, the relationship between enzyme activity and cancer risk needs further investigation. [31,32] Immunologic enhancement: -Lactobacilli used in dairy products can enhance the immune response of the host. Organisms Regardless of the mechanisms involved, probiotics cultures have been shown to stimulate both nonspecific immunity and specific immunity. ...
Probiotics are an emerging area of research in oral health; however, they have been well studied in relationship to systemic or gastrointestinal health. Knowledge of probiotics on the host immune system has entered a new and fascinating phase of research and progression in this field is likely to offer novel and useful means to modulate host immunity for protection from, or treatment of, a wide variety of oral diseases and disorders. Probiotics play an important role in combating issues with over use of antibiotics and antimicrobial resistance. Today's new technological era would be the right time to change the way bacteria are treated. Nowadays, dental professionals are slowly moving away from the purely surgical approach of treating dental caries to the use of probiotic strategies, that may provide the end of new cavities in treated populations. Efforts should be made to increase the awareness and motivation among the general dental practitioners on this aspect of oral disease therapy and invigorate the implementation of the concept of "food rather than medicine".
... Probiotics are beneficial live microorganisms that contribute to host health by maintaining or improving the balance of the intestine microbiota [14]. Moreover, probiotic microorganisms have various health benefits, such as antimicrobial, antimutagenic, anticancer, and antihypertensive effects, lowering serum cholesterol levels, relieving lactose intolerance, allergic symptoms, and diarrhea, and boosting the immune system [15]. ...
... Then, the tubes were incubated at 37 °C for up to 40 h. During incubation, at each predetermined sampling time (0, 2, 4, 6,8,10,14,16,18,20,22,24,30, and 40 h), one tube was removed from each sample group to determine L. acidophilus and L. plantarum counts and pH measurement. The pH values of the samples were measured at 25 °C with a pH meter (Seven Compact S210, Mettler-Toledo, Zurich, Switzerland) calibrated using pH standards (pH 4.0 and 7.0). ...
Fruit peels have potential as prebiotic sources thanks to their dietary fiber contents. This study aimed to determine the effects of freeze-dried banana (BPP) and watermelon (WPP) peel powders on bile salt resistance, growth kinetics, and survival of Lactobacillus acidophilus and Lactiplantibacillus plantarum. In the presence of 0.5–1% bile salt, L. plantarum counts were 0.52–1.13 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder. Lactobacillus acidophilus population was 2.47–2.79 log CFU/mL higher in MRS broth added with 5% peel powder than without peel powder in the presence of 0.5% bile salt. Both peel powders did not affect the growth kinetics of L. acidophilus in milk. Conversely, the growth of L. plantarum was promoted in milk supplemented with peel powders and yielded a shorter generation time (P < 0.05). The maximum population density of L. plantarum in milk supplemented with BPP (8.68 log CFU/mL) was higher than in milk without peel powder (7.72 log CFU/mL; P < 0.05). Survival of L. acidophilus improved during storage at 4 °C in milk added with peel powders. The results suggest that BPP and WPP can be functional ingredients in probiotic foods and may be used to improve the growth and survival of probiotic cultures.
... Hal ini mungkin berhubungan dengan kandungan dan aktivitas BAL yang terdapat pada kedua starter tersebut. BAL menghasilkan komponen antibakteri berupa asam organik, hidrogen peroksida, diasetil dan bakteriosin yang dapat menghambat pertumbuhan bakteri patogen dan pembusuk (Lawalata et al., 2015;Quijano, 2011). Asam organik seperti laktat dan asetat mempunyai efek bakterisidal dan bakteriostatis (Agrawal, 2005), sedangkan hidrogen peroksida mempunyai efek antimikroba karena proses oksidasi gugus sulfhidril yang menyebabkan denaturasi sejumlah enzim, berawal dari peroksidasi lipida membran yang kemudian meningkatkan permeabilitas membran (Quijano, 2011). ...
... BAL menghasilkan komponen antibakteri berupa asam organik, hidrogen peroksida, diasetil dan bakteriosin yang dapat menghambat pertumbuhan bakteri patogen dan pembusuk (Lawalata et al., 2015;Quijano, 2011). Asam organik seperti laktat dan asetat mempunyai efek bakterisidal dan bakteriostatis (Agrawal, 2005), sedangkan hidrogen peroksida mempunyai efek antimikroba karena proses oksidasi gugus sulfhidril yang menyebabkan denaturasi sejumlah enzim, berawal dari peroksidasi lipida membran yang kemudian meningkatkan permeabilitas membran (Quijano, 2011). Seperti halnya hidrogen peroksida, bakteriosin yang dihasilkan oleh BAL dapat meningkatkan permeabilitas membran sitoplasmik yang memicu pelepasan partikel sitoplasmik sehingga menyebabkan kematian sel (Simova et al., 2009). ...
... During fermentation, the enzymatic activity of the raw material and the metabolic activity of microorganisms can change the nutritional and bioactive properties of the food matrix in ways that have beneficial consequences for human health [18,45]. We screened about 50 LAB from the bacteria library provided by hy Co., Ltd. ...
Wild ginseng is known to have better pharmacological effects than cultivated ginseng. Additionally, recently developed bioengineering technology has made it possible to produce cultured wild ginseng with the same genetic composition. In this study, we investigated the change in characteristics and the improvement of the intestinal barrier of cultured wild ginseng roots (CWG) and fermented cultured wild ginseng roots (FCWG). First, we screened nine strains of bacteria that are capable of growing on 5-brix CWG medium, and Limosilactobacillus fermentum HY7303 (HY7303) showed the highest growth. Second, changes in the characteristics of CWG due to fermentation using HY7303 showed that pH and total carbohydrates decreased, and reducing sugars increased. The contents of minor ginsenosides (Rg3(s), Rk1, and Rg5) increased. Third, extracellular vesicles (EVs) with a single peak at 493.7 nm were isolated from CWG, and EVs with three peaks at 9.0 nm, 155.6 nm, and 459.0 nm were isolated from FCWG, respectively. Finally, when we treated Caco-2 cells with FCWG and EVs, we confirmed the improvement of intestinal barrier functions, including recovery, permeability, and expression of tight-junction protein genes. In this study, we confirmed the potential pharmacological effects of minor ginsenosides and EVs derived from FCWG. In conclusion, this study suggests that CWG fermentation with HY7303 improves the intestinal barrier by increasing minor ginsenosides and producing EVs.
... Organic acids like acetic and lactic acids may act by lowering pH (Kareem et al. 2014). Direct mechanisms exerted by probiotics include the production of defensins (Figueroa-González et al. 2011) or competitive inhibition of pathogen-binding and receptor sites (Kerry et al. 2018). ...
... The importance of probiotics is meaningful because have both, an application on industrial product development and a beneficial effect on human health. In this regard, probiotic microorganisms have been widely added to yogurts and other fermented milks, which are leader products of functional foods comprising approximately 65% of the world functional food market (15). ...
The antioxidant activity of four probiotics strains belongs to the genera Lactobacillus (two strains), Bifidobacterium as well as Probionebacterium were investigated through the DPPH • and ABTS •+ scavenging ability of the cell free extract of bacteria of the probiotic strains comparing with the standard antioxidant ascorbic acid and BHT. The results of the DPPH scavenging potential of cell free extract showed that the maximum antioxidant activity with Probionebacterium freudenreichii (97.75 %) and it was significant increased compared with vit.c and BHT followed by Lactobacillus retueria (96.74 %) activity. All cell free extracts showed highly scavenging potential against ABTS radical. The present study evaluated the survival of free probiotic bacteria under acidic conditions (pH 2 and pH3) during 3h, L.GG showed intolerance to pH2, but showed more acid tolerance at pH3. In contrast, the other strains showed more acid tolerance at pH values where incubation of strains for 3h at pH2 resulted in a decrease of about one log cycle, while at pH3 the decrease ranged from 0.2 to 0.7 log cycles. A similar decrease in cell viability was observed in the case of 1% and 2% bile salt for L.reuteri and B.breve, the decrease ranged from 0.4 to 0.6 log cycles, while in case of L.GG and P. Jensenii the decrease in cell viability was about 1.5 log cycle. However, free cells were survived at 2 % bile salt. The biological evaluations of biscuit incorporated with four encapsulated probiotic bacteria strains and biscuit without encapsulated probiotic bacteria were studied in albino rats. The results showed that non significant change in (, Total cholesterol and HDL-C) but there were significant change in (serum triglycerides and LDL-C). The safety of experimental diet was studied through serum liver and kidney functions where non significant change in liver function (serum alanine aminotransferase, aspartate aminotransferas and alkaline phosphatase). Also non significant change in kidney function (Creatinine & Urea).
... Dengan meningkatnya data tentang manfaat probiotik bagi kesehatan manusia dan aplikasi lainnya dan karena sebagian besar galur yang diisolasi dan dipatenkan sebagian besar berasal dari barat, sangat mengundang untuk mencoba dan mengisolasi probiotik tersebut dari sumber yang belum dimanfaatkan yang dicontohkan oleh berbagai macam makanan fermentasi yang berbeda. dari timur, berharap menemukan mikroba probiotik potensial baru dan baru (Figueroa-González et al., 2011). Misalnya, keshik, yang merupakan makanan fermentasi tradisional Yordania yang terbuat dari gandum kering dan buttermilk yang direbus. ...
Mikroba sebagai agen bioteknologi secara khusus diulas pada buku ini berikut beberapa studi kasus terkait pemanfaatan mikroba yang diimplementasikan pada berbagai aspek kehidupan manusia. Pemahaman yang konkrit tentang konsep dasar proses-proses biologis mikroba dalam bioteknologi merupakan harapan terbesar yang diharapkan atas terbitnya buku ini sehingga dapat digunakan sebagai acuan untuk meningkatkan kompetensi diri dalam upaya mengimplementasikan wawasan kebioteknologian. Peran mikroba dalam pengembangan dan atau menghasilkan produk yang bermanfaat bagi kehidupan dalam bidang pertanian, Kesehatan dan pengolahan pangan menjadi fokus pembahasan buku ini.
... For nutrition, the strains categorized as lactic acid bacteria are of importance and out of them, are of genera Lactococcus and Bifidobacterium. [62] Lactobacilli are Gram-positive, non-spore-forming and non-flagellated rods or coco bacilli, aerotolerant, fastidious, acid-tolerant, and strictly fermentative [63]. The different probiotic strain has a different ability, even within the same species, it is different. ...
Ulcerative colitis (UC) is an inflammatory chronic disease primarily affecting the colonic mucosa; the extent and severity of colon involvement are variable. Ulcerative colitis is identified by mucus diarrhea, tenesmus, bowel distension, and anemia. 5-aminosalicylic acid drugs, steroids, and immune suppressants are used for therapy of ulcerative colitis. The main challenges in the management of the disease are drug-related side-effects and local targeting. To overcome these challenges probiotics and micro and Nanoparticulate system auspicious approaches to overcome drug-related adverse side effects and local targeting. Upon ingestion, the probiotics can result in health beneficial effects. Probiotics and micro and nanoparticulate approaches for suitable targeting and overcome the drug-associated side effect. Probiotics are mainly used as gut modulators but are also nowadays explored for their use in ulcerative colitis. The current therapeutic goals are to achieve clinical remission along with mucosal healing, avoidance of complications such as side effects of the drug and to improve the quality of life. The use of probiotics to increase the health of the intestine and used to block or manage intestinal disorders. They may prevent the induction of inflammatory reactions. Probiotics must be inspected for efficacy in the prevention and management of a wide spectrum of gastrointestinal diseases, like antibiotic-associated diarrhea. Micro and Nanoparticulate drug delivery system has been achieving huge importance for targeting of the drug to colon locally at a controlled and sustained rate.
... It has been proven that human and animal model studies that probiotics have many beneficial effects in the organism, especially in the GI system. Therefore, the place of probiotic bacteria has become indisputable in the treatment of a healthy life and diseases (22)(23). ...
Introduction: Angiogenesis (neovascularization), which means new vessel construction, is normal and physiologically, wound healing, embryogenesis, a necessary menstrual cycle it's a mechanism. When taken in appropriate amounts together with or separately with nutrients, mucosal and by regulating systemic immunity, ensuring nutritional and microbial balance in the intestines living nonpatogenic microorganisms that positively affect the health of the host it is called "probiotics". Lactic acid bacteria, the most probiotic microorganisms it constitutes its important group. Where probiotics have an effect on angiogenesis, and it is thought to help heal wounds through the road. With this research indicated that roles of Lactobacillus acidophilus and Lactobacillus rhamnosus on angiogenesis if present to demonstrate in vitro methods and the gene expression responsible for the formation of these effects it is intended to reveal. Material and Method: This study is an experimental study conducted in vitro human umbilical cord vein endothelial cell (HUVEC) MTT test in cell culture with (3-[4,5-Dimethylthiazole-2-yl]-2,5-diphenyltetrazolium bromide; Thiazolyl blue) evaluation of viability and proliferation wound healing model, tube formation method and gene expression with real rime-polymer chain reaction (RT-PCR) methods of appointment were used. Results: HUVEC cells L. acidophilus 10⁹ CFU\ml after extract application statistical of mRNA expression of VEGF and FGF genes by control group 24 per hour it was found to increase significantly. L. rhamnosus 10 6 CFU\ml and 109 CFU\ml after application of extracts VEGF gene mRNA by control group 24 per hour its expression was found to be statistically significantly increased. Also L. rhamnosus extracts cell proliferation and migration of in vitro wound model it was found to increase statistically significantly. Conclusion: In this study, in vitro L. acidophilus 10⁹ CFU\ml extract and 10⁶ CFU\ml and 10⁹ CFU\ml extract of L. rhamnosus, VEGF gene mRNA revealed to be effective on angiogenesis in HUVEC cells by increasing expression it is.
... Consumption of probiotics concerns not only protection against gastrointestinal diseases but also includes the alleviation of disorders related to cardiovascular health [9], depression/anxiety [10], cancer metastasis [11], lowering cholesterol levels [12], type 2 diabetes [13], and obesity [14]. Protection against urogenital and respiratory tract diseases even nosocomial infections have also been attributed to probiotics [15][16][17][18][19]. Numerous studies have reported a positive effect of probiotics on the immune system, alleviating inflammatory or atopic disorders and allergies in infants [7,[20][21][22]. ...
The usefulness of probiotics in the treatment as well as prevention of many infections and disorders has been confirmed by previous clinical studies. They can protect not only against gastrointestinal diseases such as diarrhea or enteritis but they have proven efficacy against pneumonia, urogenital infection, depression/anxiety, cancer metastasis, obesity, and others. However, it should be mentioned that not all clinical trials have shown improvement of health in patients undergoing probiotic treatment, and very rarely have even reported that probiotic strains may be the causative agents of opportunistic infections. Studies have documented cases of sepsis/bacteremia, endocarditis, liver abscess, pneumonia, and fungemia caused by probiotic strains, mainly in high-risk groups. This review summarizes the cases of infections caused by probiotic strains and the potential hazard associated with the supplementation of probiotics in seriously ill and hospitalized patients.
... The current consumption patterns have favored the development of certain functional foods in the dairy industry, particularly yogurt and cheese formulations added with probiotics (Figueroa-González et al., 2011;Sammer et al., 2020). Probiotic bacteria have proven to confer immunological health benefits to those individuals who present the compromised gut microbiota (Al-Sheraji et al., 2013;Borrás-Enríquez et al., 2018;Patel, 2015). ...
Lactobacillus delbrueckii ssp. bulgaricus NCFB 2772 was employed to develop functional acid whey cheese (requesón) added with in situ produced exopolysaccharide (EPS) and tested as a carrier of commercial probiotic Lactobacillus paracasei ssp. paracasei. This EPS consists of glucose and galactose units, linked by β 1‐4/6 bonds (Tang et al., 2017). The optimum temperature of EPS biosynthesis at pH 4.6 was 37 °C (0.274 mg / mL of whey). Four different requesón formulations were prepared and analyzed in terms of texture properties and color. Addition of EPS increased the production yields, and improved hardness, elasticity, and adhesiveness; and slightly decreased the L* component of color (luminosity). The present study supports utilization of acid whey wastes to obtain functional cheese such as requesón in which the EPS component can improve not only processing yields but also increased the values of hardness, elasticity and adhesiveness, and slightly decreased luminosity of the product.
... is not completely digested into glucose and galactose due to lack of β-D-galactosidase (Nkhata et al., 2018). Figueroa-gonzález et al., (2011) reported that L. delbrueckii subsp. bulgaricus and S. thermophilus used in production of yoghurt contain substantial quantities of β-D-galactosidase which helps in improving lactose malabsorption in lactose intolerant people. ...
Fermentation of cowpea milk with selected probiotic bacteria
... Some are listed in table 4. For nutrition,the strains categorized as lactic acid bacteria are of importance, and out of them, are of genera Lactococcus and Bifidobacterium. Bifidobacteria Others [62] Lactobacilli are Gram-positive, non-spore-forming, and nonflagellated rods or coco bacilli, aerotolerant, fastidious, acid-tolerant, and strictly fermentative [63].The different probiotic strain has adifferent ability, even within the same species, it is different. Different strains of the same species are always distinct and may have different areas of attachment (site-specific), specific immunological effects, and activity on a healthy vs. an inflamed mucosal milieu may be different from each other.The research on probiotic today aims at the characterization of microbiota in each individual, analyzing the species constitution as well as the numberofdifferent bacteria in the intestine. ...
Ulcerative colitis (UC) is an inflammatory chronic disease primarily affecting the colonic mucosa; the extent and severity of colon involvement are variable. Ulcerative colitis is identified by mucus diarrhea, tenesmus, bowel distension, and anemia. 5-aminosalicylic acid drugs, steroids, and immune suppressants are used for the therapy of ulcerative colitis. The mainchallenges in the management of thediseaseare drug-related side-effects and local targeting. To overcome these challengesprobiotics and micro and Nanoparticulate systemauspiciousapproaches to overcome drug-related adverse side effects and local targeting.Upon ingestion, the probiotics can result in beneficial health effects. Probiotics and micro and nanoparticulate approaches for suitable targeting and overcome the drug-associated side effect. Probiotics are mainly used as gut modulators but are also nowadays explored for their use in ulcerative colitis.The current therapeutic goals are to achieve clinical remission along with mucosal healing, avoidance of complications such as side effects of the drug and to improve the quality of life. The use of probiotics to increase the health of the intestine and used to block or manage intestinal disorders. They may prevent the induction of inflammatory reactions. Probiotics must be inspected for efficacy in the prevention and management of a wide spectrum of gastrointestinal diseases, like antibiotic-associated diarrhea.Micro and Nanoparticulate drug delivery system has been achieving huge importance for targeting of the drug to colon locally at a controlled and sustained rate.
... Commonly, lactobacilli have been used for the production of yogurts and other fermented milks. They are considered as GRAS (Generally recognised as Safe) microorganisms and could be safely used for a pharmaceutical purpose (Figueroa-Gonz alez et al. 2011). Yang and Chang (2010) was able to isolate and identify an antifungal compound in L. plantarum AF1, a LAB strain from kimchi (a traditional Korean food) using NMR and ESI-MS to elucidate its structure. ...
This work was aimed to prepare, isolate and identify antioxidant and cytotoxic compound from the culture filtrate of a probiotic lactobacillus strain. New compound, plantarone (1), together with two known compounds, kojic acid (2) and methyl dodecanoate (3), were isolated from the ethyl acetate extract of the culture filtrate of probiotic Lactobacillus plantarum H24. Their structures were elucidated using spectroscopic methods including 2 D NMR, HRMS analyses. Isolated compounds were screened for antioxidant and cytotoxic activities against Caco-2 colon cancer cells. Compounds 1 and 2 showed lowers DPPH radical scavenging activities (p < 0.05) with IC50 values of 66.3 ± 0.34 μM and 50.2 ± 0.28 μM respectively, compared to standard butylated hydroxyanisole (BHA: IC50 = 44.2 ± 0.24 μM). Whereas only compound 1 showed a good cytotoxicity activity with inhibition value of 60.72 ± 3.55%. Accordingly, L. plantarum H24 could be used to prevent oxidative stress and its injuries, improving human health.
... Probiotics are defined by the World Health Organization (WHO) as "live microorganisms which when administered in adequate amounts confer a health benefit on the host" [2]. The relationship between probiotics and promotion of health has been studied by many researchers and it appears that the consumption of beneficial microorganisms may benefit patients with, for instance, Antibiotic Associated Diarrhoea (AAD) and Irritable Bowel Syndrome (IBS), but also indications related to the gut brain axis, such as anxiety and mental stress [3][4][5][6]. Despite this health promoting potential, survey reports show that consumers adoption of probiotics has not yet extended beyond the 50 % tipping point for adoption between early majority and late majority [9] as indicated by global usage rates, ranging from 5 % in the United States to 25 % in New Zealand [7,8]. ...
Public opinion and consumer adoption of probiotics is influenced by the perception and recommendations of General Practitioners (GPs), but the perceptions and recommendations of European GPs currently appear to be underreported. This paper therefore relates the perceptions of European GPs towards probiotics with their recommendations. Standardized telephonic interviews were conducted with 1318 GPs to assess current perceptions. Fisher’s exact tests were performed to quantify the relationship between perceptions and recommendation behavior. 80 % of GPs recommend probiotics in their practice at least sometimes, primarily for antibiotic associated diarrhoea, infectious diarrhea and abdominal pain. GPs that are familiar with the mode of action of probiotics, and/or who perceive them to be safe or efficacious, are more likely to recommend probiotics. The relation between non-recommending behavior and disagreeing on one of the statements seems to be weaker, suggesting that other factors such as culture/previous experiences could be responsible for their non-recommending behavior. Perceptions of European GPs towards probiotics are predominantly positive. Additional research is needed to identify whether and to what extent proximal factors, such as social norms and culture are of influence on the perceptions and recommendation behavior of currently non-recommending GPs to foster innovation in this domain.
... Lactobacilli are Gram-positive, non-spore-forming and nonflagellated rods or coco bacilli, aerotolerant, fastidious, acidtolerant, and strictly fermentative [64]. The different probiotic strain has adifferent ability, even within the same species, it is different. ...
Ulcerative colitis (UC) is an inflammatory chronic disease primarily affecting the colonic mucosa; the extent and severity of colon involvement are variable. In its most limited form, it may be restricted to the distal rectum, while in its most extended form the entire colon is involved. Ulcerative colitis is identified by mucus diarrhea, tenesmus, bowel distension, and anemia. 5-aminosalicylic acid drugs, steroids, and immunosuppressant are used for therapy of ulcerative colitis. The annual occurrence of disease in Asia, America, and Europe was estimated to be 6.3, 19.2 and 24.3 per 100,000 people-years. The main challenges in the management of the diseaseare drug-related side-effects and local targeting. To overcome these challenges probiotics and micro and Nano particulate system auspicious approaches to overcome drug-related adverse side effect and local targeting. Upon ingestion, the probiotics can result in health beneficial effects. Probiotics are mainly used as gut modulators but are also now days explored for their use in ulcerative colitis. Micro and Nano particulate drug delivery system have been achieving huge importance for targeting of the drug to colon locally at a controlled and sustained rate. The main objective of this article is to explore probiotics and micro and nano particulate approaches for the suitable targeting and overcome the drug-associated side effect. Keywords: Inflammatory chronic disease, probiotics, micro and Nano particulate.
... The antimicrobial effect of H 2 O 2 may result from the oxidation of sulfhydryl groups (-SH) causing denaturing of a number of enzymes, and from the peroxidation of membrane lipids thus the increasing membrane permeability (Figueroa-González et al., 2011). The antimicrobial activity of the compound at lower concentrations in food is enhanced by treatment with the formation of hypothiocyanite catalyzed by lactoperoxidase system as follows. ...
... Some act by lowering pH by organic acids like lactic and acetic acids (Kareem et al. 2014). In addition to producing anti-pathogenic bioactive compounds that affects directly on pathogens, probiotics may stimulate host anti-pathogenic defense pathways such as stimulating or activating the pathway of producing defensins that are cationic antimicrobial peptides that are produced in a number of cell types including Panetch cells in the crypts of the small intestine and intestinal epithelial cells (Figueroa-Gonzalez et al. 2011). ...
Microorganism live inside the human body and thus the human are inimitable reservoir for diverse and vibrant group of microbes. These microbial species primarily modulates the host internal environment for the edification in the host health. This spectacular symbiotic relationship is under extensive research in recent years. The significance of these organisms in various metabolic activities inside the body is very crucial. Therefore any alterations in their diversity may results in several fatal diseases and disorders. The efficacy of the classical therapy is consecutively demising with the emergence of tolerance as well as resistance to these therapeutic drugs. Henceforth, a simple, cheaper, receptive and intrinsic means for health benefactor is a vital compulsion of the present era which could be achieved by the means of probiotics. Research have proved that probiotics supplementation against various enteric pathogens has shown promising results with their exceptional ability to compete with pathogenic microbes for various purposes by initiating the activation of specific genes of localized host cells. In the current chapter, the beneficial effect of probiotics consumption in human health and medical sectors has been discussed.
... Some of these compounds may act by lowering pH by organic acids like lactic and acetic acids [34]. In addition to producing anti-pathogenic bioactive compounds that directly affect pathogens, probiotics also stimulate host antipathogenic defense pathways, such as stimulating or activating the pathway involved in the production of defensins that are cationic anti-microbial peptides produced in several cell types including Paneth cells in the crypts of the small intestine and intestinal epithelial cells [37]. Another mechanism by which probiotics exert anti-pathogenic activity is by competing for pathogen binding and receptor sites, as well as for available nutrients and growth. ...
Humans are a unique reservoir of heterogeneous and vivacious group of microbes, which together forms the human-microbiome superorganism. Human gut serves as a home to over 100–1000 microbial species, which primarily modulate the host internal environment and thereby, play a major role in host health. This spectacular symbiotic relationship has attracted extensive research in this field. More specifically, these organisms play key roles in defense function, eupepsia along with catabolism and anabolism, and impact brain-gut responses. The emergence of microbiota with resistance and tolerance to existing conventional drugs and antibiotics has decreased the drug efficacies. Furthermore, the modern biotechnology mediated nano-encapsulated multiplex supplements appear to be high cost and inconvenient. Henceforth, a simple, low-cost, receptive and intrinsic approach to achieve health benefits is vital in the present era. Supplementation with probiotics, prebiotics, and synbiotics has shown promising results against various enteric pathogens due to their unique ability to compete with pathogenic microbiota for adhesion sites, to alienate pathogens or to stimulate, modulate and regulate the host's immune response by initiating the activation of specific genes in and outside the host intestinal tract. Probiotics have also been shown to regulate fat storage and stimulate intestinal angiogenesis. Hence, this study aims to underline the possible beneficial impact of probiotics for human health and medical sectors and for better lifestyle.
... Recently, fermented milks have been widely studied for their health benefits, in particular, those containing probiotics which are living organisms that, when ingested in certain amounts, are capable of maintaining the balance of the intestinal microbiota. Figueroa et al. (2011) showed that the mode of action of probiotics is complex and specific for each strain, resulting from its interaction with the gut and the presence of metabolites produced during fermentation. Proteolysis is one of the most important processes during milk fermentation. ...
Peptides which inhibit the human angiotensin-converting enzyme (ACE) may be released during milk fermentation, and the micro-organisms or fermentation conditions influence the specific peptides produced. The aim of this study was to evaluate the ACE inhibitory and antithrombotic activities of a fermented milk product commercially available in Mexico. Viable cell numbers, protein hydrolysis and the pH remained constant during refrigerated storage. The IC50 of ACE inhibitory activity was 31.38 mg/mL. Eight peptide fractions exhibited ACE inhibitory activity and six showed antithrombotic activity. Two fractions showed both. This is the first time that both activities have been reported in a commercial probiotic product.
... Prebiotics are defined as food ingredients that fit to the three following criteria: 1) resistance to gastric acidity, to hydrolysis by mammalian enzymes, and to gastrointestinal absorption; 2) fermentation by intestinal microbiota; and 3) selective stimulation of the growth and/or activity of those intestinal bacteria that contribute to health and well-being [14], in particular bifidobacteria. For this last reason, the world market for prebiotics has grown rapidly in the last three decades [15], focusing on the production of compounds with established prebiotic effects (inulin, fructo-oligosaccharides, galacto-oligosaccharides and lactulose), as well as development and commercialization of other dietary carbohydrates, like resistant starch [16], xylo-oligosaccharides [17], gluco-oligosaccharides [18,19], polydextrose [20], lactosucrose [21], pectinderived [22] or soybean oligosaccharides [23]. ...
The human intestine hosts a complex bacterial community that plays a major role in nutrition and in maintaining human health. A functional metagenomic approach was used to explore the prebiotic breakdown potential of human gut bacteria, including non-cultivated ones. Two metagenomic libraries, constructed from ileum mucosa and fecal microbiota, were screened for hydrolytic activities on the prebiotic carbohydrates inulin, fructo-oligosaccharides, xylo-oligosaccharides, galacto-oligosaccharides and lactulose. The DNA inserts of 17 clones, selected from the 167 hits that were identified, were pyrosequenced in-depth, yielding in total 407, 420 bp of metagenomic DNA. From these sequences, we discovered novel prebiotic degradation pathways containing carbohydrate transporters and hydrolysing enzymes, for which we provided the first experimental proof of function. Twenty of these proteins are encoded by genes that are also present in the gut metagenome of at least 100 subjects, whatever are their ages or their geographical origin. The sequence taxonomic assignment indicated that still unknown bacteria, for which neither culture conditions nor genome sequence are available, possess the enzymatic machinery to hydrolyse the prebiotic carbohydrates tested. The results expand the vision on how prebiotics are metabolized along the intestine, and open new perspectives for the design of functional foods.
پروبیوتیکها، افزودنیهای غذایی مایکرواورگانیزمی ارزشمندی هستند که از طریق بهبود تعادل میکروبی روده تأثیرات سودمند بر میزبان دارند، مطالعاتی که در چند دههی اخیر صورت گرفته است اثبات کرده اند که استفادهی شان به حفظ سلامت، قدرت بدن و مبارزه با امراض کمک میکند. تقریباً در حدود 1014 مایکرواورگانیزمهای مختلفالنوع در امعاء ما ساکن هستند که بسیاری از اعمال و میکانیزمهای فیزیولوژیک و هومیوستازی بدن را تنظیم میکنند. اثرات فیزیولوژیک مرتبط با مصـرف پروبیوتیـکها شامل کاهش pH روده، تولید بعضی ویتـامینها و انزایمهای هضمی، تولیـد مـواد ضـد باکتریایی مثـل باکتریوسـینها و هایدروجنپراکساید، کاهش کلسترول خون، تحریک سیستم معافیتی، مهار عفونتهای باکتریایی، دفع مـواد سـرطانزا و افزایش تراکم استخوان از طریق افزایش جـذب کلسیم مـیباشـد. بسیاری از انواع پروبیوتیکها به گروپ بزرگی از باکتریها بهنام باکتریهای لاکتیک اسید تعلق دارند. نظر به اینکه اینها موجودات ارزشمندی هستند، امروزه بهطور مصنوعی نیز با محصولات لبنی مانند: ماست و پنیر اضافه میگردند، تا بهخدمت سلامتی انسانها قرار گیرند.
Probiotics, prebiotics, and synbiotics have all been studied with growing interest in recent decades for their health-enhancing attributes. Probiotics have been advocated as a cost-effective and secure alternative as well as an adjunct for the management of several chronic disorders and to improve overall health. They have demonstrated the ability to modulate and rehabilitate the already existing gut microflora and enhance the immunity of the host, thereby protecting against several illnesses. Bifidobacterium, Lactobacilli, Saccharomyces boulardii, and Bacillus coagulans are some of the most frequently used probiotic strains. Prebiotics, on the other hand, are the most widely used fibers that specifically support the growth of probiotics and enhance human health through nutrient enrichment, modification of gut microbiota, and immune system. Prebiotics include FOS, GOS, and Inulin. When prebiotics are combined with probiotics, they are referred to as “synbiotics,” and they have the ability to boost the viability of the probiotics. This chapter highlights the function of probiotics and prebiotics, both separately and in combination (synbiotics), in immune system modulation, infection treatment, inflammatory bowel disease management, and cancer therapy.
Freeze drying has been well applied in the preparation of high-efficiency viability probiotic powders. However, the process is generally accompanied by probiotic viability deficiency, which poses a problem for further application. In this study, various kinds of cryoprotectant formulations (skim milk, maltodextrin, and sucrose) were tested to enhance the survival of Lactiplantibacillus plantarum NBC99 after freezing and freeze-drying. An I-optimal experimental design-oriented optimization model was presented to optimize the cryoprotective medium, and the highest cell survival was observed with 25% skim milk, 8.71% maltodextrin, and 1.13% sucrose cryoprotectant as the optimum condition. L. plantarum NBC99 has been a good potential strain for the manufacture of an industrial probiotic, and this research has aimed to investigate the long-term protective effects of optimum cryoprotectant formulations on the viability of bacteria. The results showed the potential value of freeze-dried probiotic L. plantarum NBC99 culture for commercialization.
The human microbiota is made up of a diverse and vibrant set of bacteria that are only found in humans. Over 100–1000 microbes in the human gut essentially regulate the host’s internal environment and, thus, significantly impact host health. This excellent symbiotic interaction has drawn much attention from researchers. Live microbes, called probiotics, are helpful bacteria that provide dietary and clinical benefits due to their various beneficial characteristics. Probiotic strains have a substantial impact on improving human health. Bacteria, yeast, and the bacteria and yeast species Lactobacillus and Bifidobacterium are among the most often utilized probiotic strains. Microbiology and biotechnology researchers are increasingly interested in probiotics because of the potential benefits they may provide to human health in the face of infection. Numerous high-quality clinical investigations have shown that using probiotics is beneficial. Inflammatory bowel disease, allergies, urogenital infections, Helicobacter pylori infections, and gastrointestinal problems are only some of the conditions that probiotics have shown promise in treating. This chapter intends to highlight the benefaction of probiotics on human health, the medical field, and improved living.
The human gut contains around 100-1000 microbial species, which primarily impact the host's internal environment and play a vital role in the host's health. Gut microbiota balance is influenced by probiotics. A probiotic agent must be free of pathogenic and poisonous microbes, resistant to stomach acid, able to stick to gut epithelial cells, and capable of producing antibacterial chemicals. Probiotics are increasingly being used as a therapeutic material to treat a variety of illnesses, including gastrointestinal infections, allergies, inflammatory bowel syndrome, cancer and cardiovascular disease. This review attempts to emphasize the potential benefits of probiotics for human health and medical sectors, as well as for a healthier lifestyle.
Over 100-1000 microbial species reside in the human gut, where they predominantly influence the host's internal environment and, thus, have a significant impact on host health. Probiotics are best characterized as a microbe or a group of microbes that reside in the gut and support the body's internal microbiota. Probiotics are linked to increased health advantages, including better immune function, improved nutritional absorption, and protection against cancer and heart-related illnesses. Several studies have demonstrated that combining probiotics from different strains with complementary activities may have synergistic advantages and aid in re-establishing the equilibrium of how immunological niches and microorganisms interact. Another thing to remember is that even though a product contains more probiotic strains, that doesn't always guarantee that the health benefits will be more significant. For specific combinations to be justified, there must be clinical proof. The clinical results of a probiotic strain are specifically pertinent to the participants in the relevant research, such as studies on adults or newborn infants. Clinical outcomes of a probiotic strain are mainly connected to the investigated health area (such as gut health, immune health, oral health, etc.). As a result, picking the right probiotic is essential yet tricky because of several factors, including probiotic products with the disease and strain-specific effectiveness exists; however, various probiotic strains have diverse modes of action. The current review focuses on probiotic categorization, their function in enhancing human health, and any potential health benefits of probiotic combinations.
Endophytes are microbes that reside within the plant tissues and facilitate the growth of the host plant. Inthe present study, occurrence of endophytic bacteria in the most common vegetable plant of India, Bhendi(Abelmoschus esculentus) was screened and analysed for its plant growth promoting (PGP) potential. Presenceof a rod shaped bacterium within the tissues of the host plant was observed. The isolate was identified asBacillus firmus by its biochemical profile. Phosphate solubilization and IAA production by the isolate at 60h of incubation was found to be 37.3 ïg mlâ1 and 39.47 ïg mlâ1 respectively. B. firmus was found to producetrihydroxamate type siderophore with hexadentate nature. The isolate exhibited extracellular pectinolytic,proteolytic, cellulolytic, chitinolytic enzyme activity. Further, the isolate exhibited probiotic properties suchas tolerance to acid (pH2), bile salt (2%), gastric juice, auto-aggregation potential, antibiotic resistance andthe absence of haemolytic activity. Seed biopriming and scanning electron microscope (SEM) imagingconfirmed the endophytic and plant growth promoting potential of B. firmus. The results of this studyillustrate the possible utilization of the endophytic bacterium B. firmus as a bioinoculant for plant growthpromotion.
The growth kinetics of Lactobacillus acidophilus in black rice milk, white rice milk and MRS Broth were calculated by applying the experimental data to the Gompertz equation using DataFit software. The survival of L. acidophilus in black rice and white rice milk was monitored during storage (4°C, 20 days). The shortest lag phase duration (1.45 h) and the highest maximum population density (7.48 log CFU/mL) were in black rice milk (P <0.05). The generation time in black rice milk (1.31 h) was longer than in white rice milk (0.58 h) but shorter than in MRS Broth (2.22 h, P <0.05). L. acidophilus population declined in both milk at 4°C, but higher in black rice than white rice at the end of the storage period. It was concluded that black rice supports the growth of L. acidophilus compared to white rice and MRS Broth while contributing to its survival during cold storage.
The fact that foods can provide additional medicinal health benefits beyond basic energy requirements and nutritional needs for survival, has been proven through rigorous scientific researches over the years. Although Turkey is historically believed to be the ancient origin of a
decent number of fermented probiotic foods and beverages, there is still little awareness amongst the overall populace regarding the usefulness of these medicinal products also known as functional foods. Hence, the current review article discusses probiotics as a top notch variety of functional foods and encapsulates their history as well as some proven beneficial effects of some known probiotic microorganisms on human health. More importantly, greater emphasis
is placed on elucidating scientific data on seven fermented traditional probiotic beverages of Turkish origin namely boza, kefir, ayran, shalgam, hardaliye, koumiss and gilaburu juice. The paper concisely describes their main characteristics, probiotic microbiota composition,
production techniques as well as nutritional properties and some potential health benefits derivable from their consumption.
Due to the lower efficacy of currently approved live attenuated rotavirus (RV) vaccines in developing countries, a new approach to the development of safe mucosally administered live bacterial vectors is being considered, using probiotic bacteria as an efficient delivery platform for heterologous RV antigens. Lactic acid bacteria (LAB), which are considered food-grade bacteria and normal microbiota, have been utilized throughout history as probiotics and developed since the 1990s as a delivery system for recombinant heterologous proteins. Over the last decade, LAB have frequently been used as a platform for the delivery of various RV antigens to the mucosa. Given the appropriate safety profile for neonates and providing the benefits of probiotics, recombinant LAB-based vaccines could potentially address the need for a subunit RV vaccine. The present review focuses mainly on different recombinant LAB vaccine constructs for RV and their potential as an alternative recombinant vaccine against RV disease.
Nanotechnology is a fast-rising industry not defined by a single field of research, but as the convergence of disciplines, such as chemistry, biology, physics, mathematics, and engineering, which exploits the benefits of nanoscale dimensions and characteristics for application in the macroworld. Current applications vary widely from nanorobotic industry to simple household items. However, the combination of such phenomena with probiotic science, another emerging and potentially promising area for the prevention and treatment of several human gastrointestinal and extraintestinal disorders using beneficial microorganisms, gives birth to “nanoprobiotics,” a field that focuses on the application of nanoscience into the probiotic-related world. In this chapter, we will navigate through the basic nanotech and probiotic knowledge and the current technologies employed with success for probiotic delivery and, ultimately, discuss what possibilities lie ahead in the nanoprobiotic future.
The goal of this study was to develop a symbiotic lacteous drink, evaluate its physicochemical and sensory characteristics, and verify the viability of Lactobacillus acidophilus in the drink. The milk serum-based drink consisted of 50% milk serum containing 10% saccharose, 25% powdered milk, 15% yacon pulp, and cultures of Lactobacillus acidophilus-La 5E and Bifidobacterium bifidum BB12. It was stored for up to 21 days under refrigeration. The milk serum-based drink was analyzed for protein, ether extract, total dietary fiber, total frutans, carbohydrate content, color, pH, acidity, and contamination by coliforms, and Salmonella sp. Coliforms and Salmonella sp were not detected, and L. acidophilus and B. bifidum provided satisfactory probiotic counts up to 21 days of storage under refrigeration. Lactobacillus acidophilus resistance to gastric acids and bile salts was detected only up to seven days of storage when evaluated in vitro. Sensory analysis and purchase viability were evaluated by consumers at 0, 7, 14, and 21 days of storage. Based on the analytical results and consumer evaluation, the drink was acceptable up to seven days of storage.
Bacillus pumilus was isolated from surface-sterilized tissues of the medicinal plant Ocimum sanctum. Scanning electron microscopic (SEM) imaging confirmed the presence of a rod shaped bacterium within the plant tissues. The bacterium was identified as B. pumilus by biochemical analyses and 16S rRNA gene sequencing. In vitro analyses indicate that the isolated strain of B. pumilus was endowed with multiple plant growth promotion (PGP) traits such as phosphate solubilization and the production of indole acetic acid (IAA), siderophore and hydrogen cyanide (HCN). Phosphate solubilization (37.3 μg ml−1) and IAA production (36.7 μg ml−1) by the isolate was found to reach a maximum after 60 h of incubation. Siderophore mediated iron sequestration by B. pumilus may confer a competitive advantage to the host with respect to pathogen inhibition. Siderophore produced by the isolate was found to be of a trihydroxamate type with hexadentate nature. The B. pumilus isolate also exhibited cellulolytic, proteolytic and chitinolytic activity. Cell free supernatant, culture filtrates of the isolate were found to suppress the growth of fungal phytopathogens. The culture filtrate retained its antifungal activity even after exposure to heat. In addition to PGP, the isolate exhibited probiotic properties such as acid tolerance (pH2), bile salt tolerance (2 %), auto-aggregation, antibiotic resistance and the absence of haemolytic activity. These finding suggest the possibility of utilizing this endophytic strain of B. pumilus as a bioinoculant to enhance plant growth and also as a probiotic.
Probiotics are nonpathogenic microorganisms mostly of human origin which, when administered in adequate amounts, confer a
health benefit on the host and enable to prevent or improve some diseases. Probiotics may be a natural temporary constituent
of the resident intestinal microflora, but their concentration is not sufficient for therapeutic purposes. The microbiota,
the intestinal epithelium, and the mucosal immune system constitute the gastrointestinal ecosystem. All three components are
essential for complete functional and developmental maturity of the system. The viability of intestinal microflora (including
probiotic strains) requires the availability of nutritional substrates (prebiotics), i.e. various types of fiber and oligosaccharides.
Prebiotics are cleaved by microbial enzymes to numerous substances (short-chain fatty acids, aminoacids, polyamines, growth
factors, vitamins and antioxidants) indispensable for metabolic and functional activities of the intestinal mucosa. The principal
probiotics in use include lactobacilli, bifidobacteria, some nonpathogenic strains of Escherichia coli, and Saccharomyces boulardii. These microbiota display favourable effects which qualify them for therapeutic use. For this purpose, probiotics have to
fulfill a series of requirements verifying their efficacy and safety. Experimental and clinical studies examine the prerequisites
for the administration of probiotics in digestive diseases, allergic and atopic affections, as well as in some extraintestinal
conditions. Future goals of probiotic application include genomic analysis, controlled postnatal colonisation of the digestive
tract, the use of probiotics as carriers of peroral vaccines, and recombinant probiotics with in-situ production and targeted application of therapeutic molecules.
Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.
Probiotics, live cells with different beneficiary characteristics, have been extensivelly studied and explored commercially in many different products in the world. Their benefits to human and animal health have been proven in hundreds of scientific research. Lactobacillus and Bifidobacterium are the main probiotic groups; however, there are reports on the probiotic potential of Pediococcus, Lactococcus, Bacillus and yeasts. Some of the identified probiotic strains exhibit powerful anti-inflammatory, antiallergic and other important properties. Apart from that, the consumption of dairy and non-dairy products stimulates the immunity in different ways. Various food matrices have been used with probiotics, which are briefly documented. In this review, the history of probiotics, their application in the health and food areas and new trends in probiotic products and processes are presented.
Probiotics are live microorganisms that promote health benefits upon consumption, while prebiotics are nondigestible food ingredients that selectively stimulate the growth of beneficial microorganisms in the gastrointestinal tract. Probiotics and/or prebiotics could be used as alternative supplements to exert health benefits, including cholesterol-lowering effects on humans. Past in vivo studies showed that the administration of probiotics and/or prebiotics are effective in improving lipid profiles, including the reduction of serum/plasma total cholesterol, LDL-cholesterol and triglycerides or increment of HDL-cholesterol. However, other past studies have also shown that probiotics and prebiotics had insignificant effects on lipid profiles, disputing the hypocholesterolemic claim. Additionally, little information is available on the effective dosage of probiotics and prebiotics needed to exert hypocholesterolemic effects. Probiotics and prebiotics have been suggested to reduce cholesterol via various mechanisms. However, more clinical evidence is needed to strengthen these proposals. Safety issues regarding probiotics and/or prebiotics have also been raised despite their long history of safe use. Although probiotic-mediated infections are rare, several cases of systemic infections caused by probiotics have been reported and the issue of antibiotic resistance has sparked much debate. Prebiotics, classified as food ingredients, are generally considered safe, but overconsumption could cause intestinal discomfort. Conscientious prescription of probiotics and/or prebiotics is crucial, especially when administering to specific high risk groups such as infants, the elderly and the immuno-compromised.
Gastrointestinal infections are a major cause of morbidity and mortality
worldwide, particularly in developing countries. The use of probiotics to prevent and
treat a variety of diarrheal diseases has gained favor in recent years. Examples where
probiotics have positively impacted gastroenteritis will be highlighted. However, the overall
efficacy of these treatments and the mechanisms by which probiotics ameliorate gastrointestinal
infections are mostly unknown. We will discuss possible mechanisms by which probiotics could have a
beneficial impact by enhancing the prevention or
treatment of diarrheal diseases.
The awareness is increasing that in the colon many metabolic processes take place in relation to the fermentation of our food, which might be relevant for health and disease. However, the relation between food, colon metabolism and health or disease is far from clear. In this overview, the physiology of colonic metabolism and possibilities for its modification by the use of pre- and probiotics are discussed. Results of in vitro and animal studies indicate a beneficial impact of probiotics on adverse metabolic processes in the colon, but confirmation in human studies has to be extended. The administration of prebiotics seems to be promising with regard to their capacity to modulate the bacterial composition in the colon and there are indications that prebiotics can beneficially influence colonic metabolism. Whether these modulations brought about by pre- or probiotics have an effect on the health of the host, however, needs to be established in most cases.
Since the early observations of Elie Metchnikoff, a wealth of experiments have described the use of selected microorganisms, mainly belonging to the lactic acid bacteria family, for the prevention or treatment of a variety of pathological situations. Nevertheless, the mechanisms underlying the proposed actions remain vastly unknown, partly as a consequence of the complexity of the gastro-intestinal ecosystem with which these biotherapeutic agents are expected to interact, but also because of the increasing variety of strains considered to have potential probiotic characteristics. During the past decades, however, the beneficial effect of specific strains in preventing or treating intestinal disorders has been substantiated by well-controlled clinical trials. Increasing evidence, including human studies, is also supporting the immunomodulatory role attributed to given lactic acid bacterial strains. The desire by consumers to use natural methods for health maintenance rather than long-term chemotherapeutic agents (i.e. antibiotics), linked to their expectation that food becomes a source of prolonged well-being, supports the speculation that the probiotic market will expand rapidly. Much of this growth will also depend on the reliability of claims that these products will bare. Therefore, the legislator will have to provide clear rules and regulations which will depend on measurable biomarkers and criteria based on scientific evidence. These commercial and legislative needs will hopefully provide scientists with the resources necessary to conduct the multidisciplinary research required to establish facts and mechanisms of action for carefully selected probiotic strains. These research results will probably be as essential for the positioning of probiotic preparations as either a food, a food supplement or as pharmaceutical preparation.
Many studies have attempted to identify specific positive health effects of probiotics. One of the challenges in generalizing health effects of probiotics is that different strains exert disparate effects on human health. As a result, the efficacy of one strain or species cannot necessarily be inferred from another. The objective of this review is to examine the current scientific literature that could be used as the basis for potential health claims. More specifically, this paper will review existing evidence of different probiotic strains to prevent and treat diarrhea, treat irritable bowel syndrome (IBS), treat inflammatory bowel disease, and prevent colon cancer. The strongest evidence is related to the use of Lactobacillus rhamnosus GG in the prevention and treatment of rotavirus-associated diarrhea. Further examination of the literature also shows promise in the treatment of some forms of IBS with probiotics. Future studies that use consistent supplementation regimes will allow more definitive conclusions to be drawn on the effects of probiotics on IBS, inflammatory bowel disease, and colon cancer.
Probiotics are defined as live microorganisms that, when administered in adequate amount, confer a health benefit on the host. Amongst the many benefits associated with the consumption of probiotics, modulation of the immune system has received the most attention. Several animal and human studies have provided unequivocal evidence that specific strains of probiotics are able to stimulate as well as regulate several aspects of natural and acquired immune responses. There is also evidence that intake of probiotics is effective in the prevention and/or management of acute gastroenteritis and rotavirus diarrhoea, antibiotic-associated diarrhoea and intestinal inflammatory disorders such as Crohn's disease and pouchitis, and paediatric atopic disorders. The efficacy of probiotics against bacterial infections and immunological disorders such as adult asthma, cancers, diabetes, and arthritis in humans remains to be proven. Also, major gaps exist in our knowledge about the mechanisms by which probiotics modulate immune function. Optimum dose, frequency and duration of treatment required for different conditions in different population groups also remains to be determined. Different probiotic strains vary in their ability to modulate the immune system and therefore efficacy of each strain needs to be carefully demonstrated through rigorously designed (randomised, double-blind, placebo-controlled) studies. This chapter provides an over view of the immunomodulatory effects of probiotics in health and disease, and discusses possible mechanisms through which probiotics mediate their disparate effects.
Probiotics are among the important functional foods. They comprise approximately 65% of the world functional food market. Probiotic products are foods, which improve intestinal microflora and support good health of the consumer. The live bacteria present in the probiotic products are lactic acid bacteria, including Lactobacilli, Bifidobacteria and Enterococci. Apart from health claims and maintenance of intestinal microflora, they protect against infections, alleviate lactose intolerance, reduce blood cholesterol levels and also stimulate the immune system. The interactive research between physiology, microbiology, food technology and molecular biology followed by clinical trials may produce a multi-functional probiotic strain for human consumption.
The benefits of probiotics have been recognized and explored for over a century. The pioneering work of Tissier and Moro was elaborated in the Metchnikoff's theory of longevity and converted into commercial reality by Shirota and Kellogg in 1930s and German nutritionists with their probiotic therapy in 1950s. Our knowledge about probiotics and their interactions with the host has grown ever since and many potential and even proven mechanisms of action for probiotics have recently been published. Definitely, there is enough clinical evidence to support certain health claims attributed to selected strains of Lactobacillus and Bifidobacterium spp. However, substantial work needs to be done to substantiate other potentially beneficial properties including immunomodulation, hypocholesterolemic and anticarcinogenic effects. The aim of this review is to pay the tribute to pioneers in the field and provide an overview of the current state of knowledge about probiotics and their impact on our well-being.
Despite the publication of a few contrary indications, the general consensus seems to be that the regular consumption of probiotic cultures, perhaps accompanied by ‘prebiotic’ compounds, improves the healthy operation of the digestive system of a typical consumer. Whether other benefits follow is a more contentious issue, especially for a given individual. Nevertheless, the dairy industry needs to be aware of the various ideas that are currently being explored, and this brief review seeks to summarize some recent findings.
This review focuses on the biological properties and consequent technological roles of intestinal bacteria with potential health-promoting capacities, and provides selected examples available in the literature that are pertinent to the aforementioned concepts. A comprehensive overview pertaining to the taxonomy and ecology, as well as nutritional and health effects of Bifidobacterium spp. and Lactobacillus acidophilus, is provided; particular attention is paid to their incorporation, and growth and acidification features in fermented dairy products. The typical poor growth of these species in milk is highlighted, and the use of bifidogenic and growth factors, including their nature and function, is discussed. Efforts to establish optimum environmental conditions for their growth are critically reviewed, in addition to the effects of the food and storage conditions on microbial survival. Criteria for selection of effective microbial strains for their probiotic effect are listed, and modifications to improve fermentation efficiency and shelf-life of final dairy products are suggested; among these, the incorporation of Bifidobacterium spp. and L. acidophilus into a solid matrix, such as cheese, is emphasized.
In recent times, there has been an increased interest to adapt healthy diets, which help in preventing diseases, and as a consequence, the study and development of new functional foods has gained much importance. Food additives as probiotics and prebiotics may exert positive effects on the composition of gut microbiota and are subject of intensive research. The allergy to dairy products affect negatively some persons. Lactose intolerance and the cholesterol content are two major drawbacks related to the fermented dairy products. Traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of reduction of milk components as vehicles for the probiotic agents. At present, some non-dairy probiotic beverages are being commercialized and are discussed in this review. Probably, beverages such as fruit and vegetable juices would be the next food category where the healthy probiotic bacteria will make their mark.
Modern consumers are increasingly interested in their personal health, and expect the food that they eat to be healthy or even capable of preventing illness. Gut health in general has shown to be the key sector for functional foods in Europe. The probiotic yoghurt market is well established but the key growth sector recently has been the probiotic drinks. The popularity of dose-delivery systems for probiotic drinks has also resulted in research efforts targeted to developing probiotic foods outside the dairy sector. New product categories, and thus novel and more difficult raw materials with regard to technology of probiotics, will certainly be the key research and development area for future functional food markets.
A total of 87 lactic acid bacteria (LAB) (36 Lactobacillus sakei, 22 Enterococcus faecium, 16 Lactococcus garvieae, 11 Vagococcus carniphilus and 2 Enterococcus sp.) isolated from a small-scale facility producing traditional dry sausages were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, also isolated from the same processing facility, except Listeria innocua (in lieu of Listeria monocytogenes) and Escherichia coli. The final goal was to investigate LAB antibacterial activity within the facility microbial ecosystem and to select interesting strains for the role of bio-preservatives.
A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and L. casei. These benefits include antimutagenic effects, anticarcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol, and immune system stimulation. Because of the potential health benefits, these organisms are increasingly being incorporated into dairy foods, particularly yoghurt. In addition to yoghurt, fermented functional foods with health benefits based on bioactive peptides released by probiotic organisms, including Evolus® and Calpis®, have been introduced in the market. To maximize effectiveness of bifidus products, prebiotics are used in probiotic foods. Synbiotics are products that contain both prebiotics and probiotics.
Foods are carriers for the delivery of probiotics to the human body. In addition, foods help to buffer the probiotic through the gastrointestinal tract, regulate their colonization and contain other functional ingredients, such as bioactive components, which may interact with probiotics to alter their functionality and efficacy. The growth and survival of probiotics during gastric transit is affected by the physico-chemical properties of food carriers. Gastric acid, juices and bile tolerance, adherence to gastrointestinal epithelium and the acid production of probiotics are also affected by the food ingredients used in probiotic delivery. Same probiotic strains could vary in functional and technological properties in the presence of different food ingredients. Prebiotic food ingredients encourage the growth of probiotic bacteria. The appropriate combination of prebiotics and probiotics manifest higher potential for a synergistic effect. Originally, probiotic delivery was consistently associated with foods, particularly dairy foods. But nowadays, there is an increasing trend toward using probiotics in different food systems despite its original sources and even as nutraceuticals, such as in capsules. This changing trend in delivering probiotics may lead to a reduction in functional efficacy due to the exclusion of the potential synergistic effect of the food. Thus, selection of suitable food systems to deliver probiotics is a vital factor that should be considered in developing functional probiotic foods. This review focuses on information related to the effect of processed food products on functional efficacy of probiotics.
It has been shown that the gut microbiota regulates fat storage in the body and that disturbances in its composition can lead to the development of certain metabolic disease states. Bifidobacteria are found among the resident microbiota in the gastrointestinal tract (GIT) and their metabolic activities have been shown to beneficially influence the human host. It has been reported that they inhibit intestinal colonisation by pathogenic microorganisms and have anti-carcinogenic, immunostimulatory, and anti-diarrhoeal properties, as well as aiding in the alleviation of lactose intolerance and ability to lower serum cholesterol levels in humans. One particular health promoting property of bifidobacteria is bioactive fatty acid production, which when ingested, may confer health benefits on the host. A bioactive fatty acid produced by bifidobacteria is conjugated linoleic acid (CLA), of which cis-9, trans-11 (c9, t11) and trans-10, cis-12 (t10, c12) CLA are the main biologically active CLA isomers. The production of CLA by Bifidobacterium can also have a positive effect on the immune system of the human host leading to numerous health benefits. This is an example of the metabolic activities of an ingested bacterium being beneficial to the host, rather than the direct interaction of the bacterium with the host.
This review summarizes the probiotic mechanisms of action of Saccharomyces boulardii (S. boulardii) against inflammatory and non-inflammatory diarrheal conditions. S. boulardii is distributed in lyophilized form in many countries and used for the prevention of diarrhea in children and adults, including Clostridium difficile (C. difficile) associated infection. The main mechanisms of action of S. boulardii include inhibition of activities of bacterial pathogenic products, trophic effects on the intestinal mucosa, as well as modification of host signaling pathways involved in inflammatory and non-inflammatory intestinal diseases. S. boulardii inhibits production of pro-inflammatory cytokines by inhibiting main regulators of inflammation, including nuclear factor κB (NF-κB), and mitogen-activated protein kinases (MAP kinases), ERK1/2 and p38, but stimulates production of anti-inflammatory molecules such as peroxisome proliferator-activated receptor-gamma (PPAR-γ). Moreover, S. boulardii suppresses bacterial infection by inhibiting adhesion and/or overgrowth of bacteria, produces a serine protease that cleaves C. difficile toxin A, and stimulates antibody production against this toxin. Furthermore, S. boulardii may interfere with pathogenesis of Inflammatory Bowel Disease (IBD) by acting on T cells and acts in diarrheal conditions by improving the fecal biostructure in patients with diarrhea. These diverse mechanisms exerted by S. boulardii provide molecular clues for its effectiveness in diarrheal diseases and intestinal inflammatory conditions with an inflammatory component.
Copyright © 2010 Elsevier Masson SAS. All rights reserved.
Lactic acid bacteria and more particularly lactobacilli have been used for the production of fermented foods for centuries. Several lactobacilli have been recognized as probiotics due to their wide range of health-promoting effects in humans. However, little is known about the molecular mechanisms underpinning their probiotic functions. Here we reviewed the main beneficial effects of lactobacilli and discussed, when the information is available, the molecular machinery involved in their probiotic function.
It is now widely recognized that probiotics have health-beneficial effects on humans and animals. Probiotics should survive in the intestinal tract to exert beneficial effects on the host's health. To keep a sufficient level of probiotic bacteria in the gastrointestinal tract, a shorter interval between doses may be required. Although adherence to the intestinal epithelial cell and mucus is not a universal property of probiotics, high ability to adhere to the intestinal surface might strongly interfere with infection of pathogenic bacteria and regulate the immune system. The administration of probiotic Lactobacillus stimulated indigenous Lactobacilli and the production of short-chain fatty acids. This alteration of the intestinal environment should contribute to maintain the host's health. The immunomodulatory effects of probiotics are related to important parts of their beneficial effects. Probiotics may modulate the intestinal immune response through the stimulation of certain cytokine and IgA secretion in intestinal mucosa. The health-beneficial effects, in particular the immunomodulation effect, of probiotics depend on the strain used. Differences in indigenous intestinal microflora significantly alter the magnitude of the effects of a probiotic. Specific probiotic strains suitable for each animal species and their life stage as well as each individual should be found.
Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Probiotics, used to supplement normal daily nutrition, are therefore an important element in consumer health and should be made available as widely as possible. The regulatory status of probiotics has yet to be established on an international level. That is also the finding of a report by the Food and agriculture organization of the United Nations and the World health organization (FAO/WHO) evaluating the health and nutritional properties of probiotics. Different European countries currently have differing national regulations for probiotics. This position paper asks for harmonized legislation on the use of probiotics as food supplements, so as to promote free trade in probiotics between European countries. In a draft proposal on the regulation of food health claims, the European Commission has already recognized probiotic bacteria as having the status of nutrients. In addition, probiotics in powder, capsule or tablet form fall within the definition of 'food supplements' found in the European food supplements directive (2002/46/EC). So far, this legislation has only been elaborated for vitamins and minerals. This position paper asks for this legislation to be expanded to include probiotics. Given that the food supplements directive specifies safety and quality requirements for food supplements, it is these aspects of probiotics that this position paper particularly discusses.
Typewritten sheets in cover. Thesis (M.A.)--Boston University, 1924. Includes bibliographical references.
Probiotics are gaining more and more interest as alternatives for antibiotics or anti-inflammatory drugs. However, their mode of action is poorly understood. This review will present examples of probiotic actions from three general modes of actions into which probiotic effects can be classified. Probiotics might modulate the host's immune system, affect other microorganisms directly or act on microbial products, host products or food components. What kind of effect(s) a certain probiotic executes depends on its metabolic properties, the molecules presented at its surface or on the components secreted. Even integral parts of the bacterial cell such as its DNA or peptidoglycan might be of importance for its probiotic effectiveness. The individual combination of such properties in a certain probiotic strain determines its specific probiotic action and as a consequence its effective application for the prevention and/or treatment of a certain disease.
To isolate bacteriocin-producing lactic acid bacteria (LAB) with high wide spectrum antibacterial activity and to characterize their inhibitory peptides.
Seven LAB strains [Lactobacillus casei ssp. rhamnosus (PC5), Lactobacillus delbrueckii ssp. bulgaricus (BB18), Lactococcus lactis ssp. lactis (BCM5, BK15), Enterococcus faecium (MH3), Lactobacillus plantarum (BR12), Lactobacillus casei ssp. casei (BCZ2)], isolated from authentic Bulgarian dairy products were capable of producing bacteriocins, inhibiting the widest range of pathogenic bacteria. The bacteriocins were resistant to heating at 121 degrees C for 15 min, stable at pH 2-10, sensitive to protease, insensitive to alpha-amylase and lipase. Two of bacteriocins produced by Lact. bulgaricus BB18 (bulgaricin BB18) and E. faecium MH3 (enterocin MH3) were purified and the molecular masses were determined. The N-terminal amino acid sequence of bulgaricin BB18 did not show strong homology to other known bacteriocins.
Lactobacillus bulgaricus BB18 and E. faecium MH3 produce two novel bacteriocins highly similar to the pediocin-like nonlantibiotics.
The two bacteriocins are potential antimicrobial agents and, in conjunction with their producers, may have use in applications to contribute a positive effect on the balance of intestinal microflora. Furthermore, bulgaricin BB18 strongly inhibits Helicobacter pylori.
Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living microorganisms (bacteria); and 3) probiotics used as starter organisms combine the positive images of fermentation and probiotic cultures. When probiotics are added to fermented foods, several factors must be considered that may influence the ability of the probiotics to survive in the product and become active when entering the consumer's gastrointestinal tract. These factors include 1) the physiologic state of the probiotic organisms added (whether the cells are from the logarithmic or the stationary growth phase), 2) the physical conditions of product storage (eg, temperature), 3) the chemical composition of the product to which the probiotics are added (eg, acidity, available carbohydrate content, nitrogen sources, mineral content, water activity, and oxygen content), and 4) possible interactions of the probiotics with the starter cultures (eg, bacteriocin production, antagonism, and synergism). The interactions of probiotics with either the food matrix or the starter culture may be even more intensive when probiotics are used as a component of the starter culture. Some of these aspects are discussed in this article, with an emphasis on dairy products such as milk, yogurt, and cheese.
Realisation of the importance of human gut microbiota in health restoration and maintenance has kindled an interest in probiotics. Probiotics are defined as the microbial food supplements, which beneficially affect the host by improving its intestinal microbial balance. Probiotics are the health enhancing functional food ingredients used therapeutically to prevent diarrhea, improve lactose tolerance and modulate immunity. They may also have potential to prevent cancer and lower serum cholesterol levels. Lactobacillus, Bifidobacterium and several other microbial species are perceived to exert such effects by changing the composition of the gut microbiota. However, it is important that exogenously administered bacteria reach and establish themselves in the large intestine in an intact form. The use of non-digestible oligosaccharides ('prebiotics') can fortify intestinal microflora and stimulate their growth. The present review encompasses information regarding the probiotics and their proposed uses. It addresses the concepts of prebiotics and synbiotics, the application of genetic engineering to produce newer probiotics. Finally, the list of commercially available products are reviewed with discussion of questions regarding the reliability, utility and the safety of these products.
Recent molecular-based investigations have confirmed the species diversity and metabolic complexity of the human gut microbiota. It is also increasingly clear that the human gut microbiota plays a crucial role in host health, both as a source of infection and environmental insult and, conversely, in protection against disease and maintenance of gut function. Although little is known about the health impact of the dominant groups of gut bacteria it is generally accepted that bifidobacteria and lactobacilli are important components of what might be termed the beneficial gut microbiota. The microbiota management tools of probiotics, prebiotics and synbiotics have been developed and, indeed, commercialized over the past few decades with the expressed purpose of increasing numbers of bifidobacteria and/or lactobacilli within the gastrointestinal tract.
Several species of protozoa, during their logarithmic phases of growth, produce substances that prolong the logarithmic phase
in other species. The effect is not as striking as the inhibition of growth caused by antibiotics, but a consistent 50-percent
increase in growth has been obtained with Tetrahymena pyriformis in response to a factor produced by Colpidium campylum.
In recent years there has been a significant upsurge in research on the characterisation and verification of the potential health benefits associated with the use of probiotics. In addition, the market for probiotics continues to expand exponentially as consumers (mostly healthy individuals) rely on health claims made by manufacturers to make their choices. This review appraises the available evidence for and against the health claims associated with probiotics. The use of probiotics in promoting gastrointestinal health and immunity, and their use in the prevention of urogenital infections, allergies and cancer are reviewed. Furthermore, issues surrounding the use of probiotics in healthy individuals, the safety of probiotics and regulatory concerns are addressed. There is scientific evidence that specific strains of probiotic microorganisms confer health benefits on the host and are safe for human use. However, this evidence cannot be extrapolated to other strains, as these effects are strain-specific. Probiotics have potential health benefits for conditions such as gastrointestinal infections, genitourinary infections, allergies and certain bowel disorders, all of which afflict a considerable proportion of the global population. However, considerable work is still needed to confirm these potential health benefits.
Probiotics have long been recognized as health-promoting agents. Advances in molecular methodologies and conduction of well-designed studies performed in the past two decades illustrate the potential of probiotics against a multitude of conditions. Probiotic is a preparation or a product containing viable, defined microorganisms in sufficient numbers that alter the microflora in a compartment of the host and by that exert beneficial health effects in this host.The human adult colon is the most complex bacterial ecosystem in the human body, harboring more than 400 different culturable bacterial species belonging to more than 50 different genera. The human gut, site of numerous diseases acute and chronic, also plays an important role in health promotion through the activities of the resident microflora. Humans have been consuming live bacterial cultures for centuries in the form of fermented milk without any knowledge of the active ingredients or how they work. Among the first reported probiotic intakes was the ingestion of soured milk by nomads over 2000 years ago.
There is growing scientific evidence supported by mechanistic and clinical studies that probiotics can provide health benefits. As probiotics are highly sensitive to many environmental factors, and because the propagation of many strains of intestinal origin is not straightforward, most commercial strains are selected on the basis of their technological properties - ruling out some strains with promising health properties. To date, probiotic production has almost exclusively been carried out using conventional batch fermentation and suspended cultures, in some cases combined with the use of sublethal stresses to enhance cell viability, the addition of protectants or microencapsulation to provide cell protection. However, other less conventional fermentation technologies, such as continuous culture and immobilized cell systems, could have potential for enhancing the performance of these fastidious organisms. These technologies might be employed to develop strains with improved physiology and functionality in the gut and to enlarge the range of commercially available probiotics, as well as expanding product applications.
According to the German definition, probiotics are defined viable microorganisms, sufficient amounts of which reach the intestine in an active state and thus exert positive health effects. Numerous probiotic microorganisms (e.g. Lactobacillus rhamnosus GG, L. reuteri, bifidobacteria and certain strains of L. casei or the L. acidophilus-group) are used in probiotic food, particularly fermented milk products, or have been investigated—as well as Escherichia coli strain Nissle 1917, certain enterococci (Enterococcus faecium SF68) and the probiotic yeast Saccharomyces boulardii—with regard to their medicinal use. Among the numerous purported health benefits attributed to probiotic bacteria, the (transient) modulation of the intestinal microflora of the host and the capacity to interact with the immune system directly or mediated by the autochthonous microflora, are basic mechanisms. They are supported by an increasing number of in vitro and in vivo experiments using conventional and molecular biologic methods. In addition to these, a limited number of randomized, well-controlled human intervention trials have been reported.
Probiotics are defined as nonpathogenic living microorganisms, including some commensal bacterial flora, which have beneficial effects on host health and disease prevention and/or treatment. Clinical trials have shown beneficial effects of probiotics on several human diseases, such as inflammatory bowel diseases (IBDs), which are among the most-studied diseases testing probiotics as a potential therapy. However, a significant question regarding clinical use of probiotics is the mechanism underlying the wide range of actions. Studies discussed in this review suggest 3 distinct cellular and molecular mechanisms for probiotic regulation in IBD therapy: 1) Probiotics block pathogenic bacterial effects by producing bactericidal substances and competing with pathogens and toxins for adherence to the intestinal epithelium; 2) Probiotics regulate immune responses by enhancing the innate immunity and modulating pathogen-induced inflammation via toll-like receptor-regulated signaling pathways; and 3) Probiotics regulate intestinal epithelial homeostasis by promoting intestinal epithelial cell survival, enhancing barrier function, and stimulating protective responses. Probiotics modulate host cell signaling pathways, including Akt, mitogen-activated protein kinases, and nuclear factor-kappaB to mediate these intestinal epithelial functions. It is hoped that developing a mechanistic understanding of probiotic action will provide the rationale to support the development of new hypothesis-driven studies to define the clinical efficacy in preventive, adjunctive, or alternative treatments for IBD.
Probiotics and Prebiotics -perspectives and challenges
- I Figueroa-González
- G Quijano
- G Ramírez
- A Cruz-Guerrero
Figueroa-González I, Quijano G, Ramírez G, Cruz-Guerrero A (2011) Probiotics
and Prebiotics -perspectives and challenges. J Sci Food Agric 91: 1341-1348.