Article

Propionibacteria used as probiotics - A review

Dairy Science & Technology (Impact Factor: 1.6). 01/1995; 75(4-5). DOI: 10.1051/lait:19954-534

ABSTRACT

The investigation of probiotics has been very intensive during the last decades, concentrating mainly on lactic acid and bifidobacteria. But there is also clear evidence that propionibacteria have probiotic effects. The probiotic influence is based on the production of propionic acid, bacteriocins, vitamin B12, better exploitation of fodder, growth stimulation of other beneficial bacteria and the ability to stay alive during gastric digestion. In Finland, large test series with piglets receiving Propionibacterium freudenreichii in their fodder have been performed. The growth promotant effect was significant and the fodder demand was clearly lower when compared with the control group. The bacterial concentration used was, on average, 2 × 109 cfu/g and the dose/animal 1-5 g/d. The mineral and trace element contents of a Propionibacterium freudenreichii-mass have also been studied. In other European countries, mixtures of propionibacteria and lactic acid/bifidobacteria have been used with positive results as probiotics for calves. Propionibacteria have also been investigated as human probiotics, especially in curing intestinal disorders of children and elderly people. The occurrence of lactic acid bacteria and propionibacteria in living food is very interesting as different kinds of this food type obviously act as probiotics. Thus, propionibacteria can be considered as potential probiotics requiring further research.

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    • "However, there is far less literature on the probiotic properties of propionibacteria than on the lactobacilli and bifidobacteria. Two book chapters (Jan et al. 2007; Ouwehand et al. 2004) and two earlier reviews (Mantere-Alhonen 1995; Vorobjeva et al. 1995) have reported on these potentialities. Recent evidence has been described in the literature but never reviewed. "
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    ABSTRACT: Probiotics have been the subject of intensive research, mainly focusing on bifidobacteria and lactic acid bacteria. However, there is evidence that dairy propionibacteria also display probiotic properties, which as yet have been underestimated. The aim of this paper is to review recent data which report probiotic characteristics of dairy propionibacteria and to distinctly organise them based on the experimental strategy employed: ranked from in vitro evidence to in vivo trials, which is a new approach. In addition to the selection criteria for probiotics in areas such as food safety, technological and digestive stress tolerance, many potential health benefits have been described which includemodulation of microbiota andmetabolic activity in the gut, modulation of intestinal motility and absorption, impact on intestinal inflammation, modulation of the immune system and potential modulation of risk factors for cancer development. The robust nature of dairy propionibacteria towards technological stresses should allow their future use in various fermented probiotic foods. Among the probiotic properties of dairy propionibacteria described in the literature, some of these properties are different from those reported for bifidobacteria and lactic acid bacteria. However, supplementation with dairy propionibacteria in randomised, placebo-controlled, double-blind human trials has mainly involved mixtures of propionibacteria with probiotic bacteria from other genera. Clinical studies involving the use of dairy propionibacteria alone are lacking. Such studies will allow the specifically observed health benefits to be attributed to dairy propionibacteria. This, in turn, will allow the investigation of the synergistic effects with other probiotic bacteria or beneficial food components.
    Full-text · Article · Feb 2011 · Dairy Science and Technology
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    • "Several features of Propionibacterium strains suggest that they can be used as probiotic microflora. The PAB together with lactic acid bacteria were successfully used in feeding animals leading to bigger body weight gains [6] [9] [10]. However, little is known about the presence of PAB in human intestines, their abilities to colonise and proliferate there as well as methods of supplementation in order to keep a proper size of their population in the guts. "
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    ABSTRACT: Twenty-seven propionic acid bacteria (PAB) strains were studied for their ability to produce metabolites, which stimulated the growth of six Bifidobacterium strains. In addition, the 27 investigated PAB strains were examined for their influence on the growth of four Gram(-) strains belonging to species Escherichia coli and Yersinia enterocolitica, their abilities to survive at pH 2.0, 2.5, 3.0 and in the presence of 4% bile salts as well as their sensitivity against 12 selected antibiotics. All PAB strains stimulated growth of from 3 to 6 of the examined Bifidobacterium strains and simultaneously produced antibacterial metabolites against Gram(-) rods. Fifteen PAB strains inhibited growth of the particular Bifidobacterium strains. Five PAB strains were resistant to acidity surviving for 2 h in pH 2.5 at population level 102-106 cfu·mL-1 and 3 strains were resistant to bile salts. Only one PAB strain survived in both the acidic and the bile salt environments. All PAB strains were sensitive to a majority of the antibiotics used in the investigations.
    Full-text · Article · Jan 2002 · Dairy Science & Technology
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    • "The dairy propionibacteria can be isolated from soil, vegetable, silage, raw milk, and dairy products such as kefir and Swisstype cheeses. The presence of these bacteria in products that are frequently consumed by man as well as animals has led to an analysis of their possible role in human and animal health [11]. In spite of the frequency with which the propionibacteria enter the human intestine via a dairy product, at present there is no information available on their contribution to the β-galactosidase activity in the intestine, even though most species of dairy propionibacteria possess β-galactosidase activity. "

    Preview · Article · Mar 2000 · Dairy Science & Technology
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