Article

Should yoghurt culture be considered probiotic?

University of Turku, Turku, Southwest Finland, Finland
British Journal Of Nutrition (Impact Factor: 3.45). 07/2005; 93(6):783-6. DOI: 10.1079/BJN20051428
Source: PubMed

ABSTRACT

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.

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Available from: Lorenzo Morelli, Dec 07, 2014
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    • "The physiological effect is attributed to the microbial b-galactosidase which degrades milk lactose during the fermentation process but also during transit through the gastro-intestinal tract (GIT) after consumption (Drouault et al., 2002; Mater et al., 2006). In vitro and in vivo studies testing strains of S. thermophilus suggest that they would also possess other health probiotic properties in immuno-modulation, antioxidant and colonization resistance functions (Guarner et al., 2005; Ito et al., 2008; Ogita et al., 2011). While the internationally endorsed definition of probiotics (FAO/WHO, 2002) involves that microorganisms are alive at administration time, there are still questions on the fact that they should arrive in a viable state when they reach the target tissues. "

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    • "The metabolism products of friendly bacteria (probiotic) such as lactic acid and acetic acid can inhibit the growth of harmful bacteria and confer health benefits on the host [6]. Probiotics are ingested for their purported positive advantages in the digestive tract and/or systemic areas like the liver, vagina, or bloodstream, for example, neutralization of toxins, increase of the immune response [7] [8], antimutagenic and anticarcinogenic activities [9] [10] [11], reduction of cholesterol levels [12], control of diarrhea [13], alleviation of lactose intolerance [14], and inflammatory bowel diseases [15]. They are also a source of vitamins, especially of the B group [16] [17], and can also be used as complementary and alternative medicine (CAM) [18]. "
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    ABSTRACT: Probiotics containing food supplements available in Bangladesh market were identified and collected for assessment. To assess their label claim, they were resuspended into sterile distilled water. Then, series dilutions of each sample solution were prepared and immediately plated out, in duplicate, into De Man Rogosa Sharpe (MRS) agar. These plates were then incubated at 37°C for 48 hours and colonies were counted. Viable cell numbers stated on the labels were compared with actual viable cell numbers. To assess the viability of the probiotics included in the products, probiotic strains were isolated from each of the four products and screened for inhibitory activity against six indicator strains. It was surprisingly found that although the viable cell numbers of all supplements were three to four log cycles lower than label claim of the products, however, this problem did not affect the inhibitory activity of the probiotic strains against indicator strains according to in vitro assessment. Legislation and regulation regarding prebiotic-probiotic containing products should be built up in Bangladesh to ensure quality products supply to the consumers. Moreover, manufacturers of probiotic containing products should take the responsibility for providing the consumer with scientifically and legally correct information.
    Full-text · Article · Nov 2015
    • "Thus, yoghurt, the yoghurt culture per se or the two lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus constituting the starter culture have often been proposed to be probiotic (Guarner et al., 2005). EFSA in 2010 accepted the health claim " lactose digestion " for " live yoghurt cultures " (EFSA, 2010). "
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    ABSTRACT: The human intestinal microbiota plays an important role in human health. While adhesion to gastrointestinal mucosa is a prerequisite for colonisation, inhibition of adhesion is a property which may prevent or reduce infections by food borne pathogens. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus represent the two lactic bacteria constituting the yoghurt culture. These starter cultures have been claimed to be probiotic. In our study we compared two S. thermophilus strains (i.e., lysogenic strain J34 and corresponding non-lysogenic [prophage-cured] strain J34-6), with respect to (i) their in vitro adhesion properties to HT29 cells and (ii) their cell surface hydrophobicities. Effects of the two strains on inhibition of adhesion of the pathogens Listeria monocytogenes Scott A, Staphylococcus aureus 6732 and Salmonella enteritidis S489 were studied in vitro with HT29 cell cultures). Lysogenic strain J34 was shown to be considerably more effective than the non-lysogenic derivative-strain J34-6.
    No preview · Article · Nov 2015 · Beneficial Microbes
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