Probiotics are combinations of good bacteria or/and yeasts that naturally live in your body so as to help you maintain a healthy balance in your body, including fighting off bad bacteria when you have too much of it, helping you feel better. Probiotic-supplements prove to be a good way to add good bacteria to your body. Purpose: The purpose of this webinar is to raise awareness among common people about probiotics, their characteristics and daily life advantages. Webinar also aims to get people aware of foods or drinks that can be used to increase naturally occurring good microbes in their body.

1. 1/10/2023
1
ABRAR HUSSAIN
Jr. Research Fellow
Gmail:abrarhussain0307@gmail.com

2. Outline
Introduction to probiotics
Selection criteria for probiotics
Benefits/ adverse effect of probiotics
Identification of probiotics
Mechanism of action
Carrier for probiotics
Future research

3. Relevant certificates

5. The root of the word probiotic comes from the Greek
word pro, meaning "promoting," and biotic, meaning
"life."
The discovery of probiotics came about in the early
20th century.
It was first coined in 1954 by Vergin and than redefined
by Lilley and Stillwell in 1965.
Elie Metchnikoff is known as the "father of probiotics"
Probiotics are often called "good" "helpful" OR
“friendly” bacteria because they help keep our gut
healthy
Fuller et al., 1989, Leila et al., 2019, R. Pandey et al., 2015, Singh et al., 2011
PROBIOTICS

6. Probiotics
According to International Scientific
Association for Probiotics and Prebiotics
(ISAPP) “live microorganisms that, when
administered in adequate amounts, confer a
health benefit on the host.”
live microbial feed supplements that
beneficially affect the host animal by
improving its intestinal microbial balance.
Fuller et al., 1989, FWO, WHO, Singh et al., 2011, Reid et al., 2019

7. Probiotics ……concepts
 World population 9billion in 2050
 Economics growth of live stock
 the most efficient use of resources to produce food for humans
 effects of land conversion
 intensified use on conservation of environmental services and
biodiversity
 effects on climate change which induced temperature rise on
animal production
Probiotics in animal nutrition

8. 4000 BC Abraham owed his longevity to sour milk (Genesis 18:8)
76 BC Plinius recommended fermented milk for gastritis
1907 Metchinikoff suggested fermented milk (Lactobacillus) could ameliorate
the ”negative effects” of gut flora
1921 Lactobacillus acidophilus can restores the positive effect of “healthy gut flora
1953 Kollath first coined the word “probiotics” as “being necessary for life”
1965 Lilly & Stillwell: Probiotics made antibiotics that encouraged growth of other
bacteria
1992 Currently accepted definition of probiotics by Havenaar et al.
1995 First definition of prebiotics (Gibson and Roberfroid)
The History of Probiotics

9. Sources of probiotics
George Kerry et al., 2018

10. Classification of probiotics
Probiotics
Monoprobiotics Polyprobiotics
Compound
probiotics
one species
and strain
One species
and different
strain
Bacteria of
different
species

11. Probiotics
selection
criteria

12. Probiotic Safety Assessment methods
There are several methods in the Probiotic
Safety Assessment studies:
1. Study on the intrinsic
properties of probiotic strains
2. Study on the
pharmacokinetics of probiotic
strains (mechanism of drug
effect)
3. Study on the interactions
between probiotics and host
Leila et al., 2019

13. anandharaj, et al., 2018, r. nagpal et al. 2012), leila et al., 2019, v. strompfova et al., 2003

16. (R. Nagpal et al. 2012)
k

17. Huidrom, et al., 2016, George Kerry et al., 2018

18. Probiotics side effects
Plaza-Diaz et al., 2019

19. Plaza-Diaz et al., 2019

20. Different probiotics microbes
Leila et al., 2019, Singh et al., 2011, George Kerry et al., 2018

22. Phenotypically identification
 probiotics identified by
their specific strain which
includes the
The genus
The species
sub species ( strain)
letter-number strain
code. e.g.
 Lactobacillus acidophilus CL1285®

23. Molecular identification of probiotics
 the correct identification of probiotic cultures has become
extremely important to
 rule out the possibility of false claims and
 to resolve disputes concerning their identity in probiotic preparations.
 Numerous molecular techniques have been exploited for
the identification and screening of probiotic strains of
various putative probiotic marker genes i.e.
I. bile salt hydrolase (BSH)
II. mucus-binding protein (mub)
III. fibronectin-binding protein (fbp)
(Lawson, 1999), (Mohania et al., 2008), R. Nagpal et al. 2012

24. probiotics

25. Mechanism of action of probiotics
 Different probiotic strains are associated With different effects
related to their specific capacities to
 express particular surface molecule
 secrete proteins and metabolites
 directly interacting with host cells.
 The effectiveness of probiotics is related to
 their ability to survive in the gut conditions
 their ability to adhere and colonize the colon.
 The numerous cell types affected by probiotics involve
 epithelial cells
 dendritic cells
 monocytes/macrophages
 B cells and T cells.
R. Nagpal et al. 2012

26. Proposed action mechanisms
1- Enhancement of the Epithelial Barrier
2- Increased Adhesion to Intestinal Mucosa
3- Inhibition of pathogen adhesion
4- Competitive Exclusion of Pathogenic microbe
5- Production of Antimicrobial Substances
6- modulation of the Immune System
Plaza-Diaz et al., 2019

28. Carriers for probiotics
 A number of food products are used as delivery vehicles for
probiotics
 yoghurt
 frozen fermented dairy deserts
 spray-dried milk powder
 cheeses
 ice cream
 freeze-dried yoghurt
 fruit juices.
 The most popular are fermented milk and yoghurt.
 Cheeses have a number of advantages over other products. i.e.
 higher pH
 more solid consistency
 high buffering capacity.
Nagpal et al.,2007; Kumar et al., 2009, Gardiner et al., 1998, Singh et al., 2011,

29. Amount/ dosage
 It has been suggested that approximately 10e9 CFU per
day of probiotic microorganisms is necessary to elicit
health effects.
 Based on the daily consumption of 100 g or mL of
probiotic food, it has been suggested that a product
should contain at least 10e7 cells per g or mL of a food.
 Successful results are attained in clinical trials using
between 10e7and 10e11 viable bacteria per day.
 Dairy medium contain 100 times fewer viable bacteria
than freeze-dried supplement, achieve same effect.
V Gupta, R Garg., 2008 ;Ross et al., 2002). Khalighi et al., 2016

30. Commercially available probiotics
Mishra et al., 2018

31. Probiotics Business

32. Definition:
A prebiotic is a non
digestible food ingredients
(carbohydrate) that acts as
food for the probiotics and
bacteria in gut.
Properties
1) Resistant to the actions of acids, bile
salts etc. in the stomach
2) Should not be absorbed in the upper
gastrointestinal tract.
3) Be easily fermentable by the
beneficial intestinal microflora
Examples:
prebiotics includes
Galacto-oligosaccharides (GOS)
Fructo-oligosaccharides (FOS)
xyloseoligosaccharide (XOS)
Inulin
Health benefits:
1- reducing the prevalence and duration of
diarrhea
2- providing relief from inflammation
3- Help in the preventation of colon cancer.
4- improve the bioavailability and uptake of
minerals,
5- promoting satiety and weight loss
prebiotics
George Kerry et al., 2018, R. Pandey1 et al., 2015; V Gupta, R Garg., 2008

33. Synbiotics
Franz et al., 2011, Thakur, M. 2016, Pandey1 et al., 2015

34. Postbiotics
 postbiotics are non-viable bacterial products or metabolic byproducts from
probiotic microorganisms that have biologic activity in the host.
 Postbiotics are
 non-toxic
 non-pathogenic
 resistance to hydrolysis by mammalian enzymes
 postbiotics include bacterial metabolic byproducts, such as
 bacteriocins
 organic acids
 ethanol
 diacetyle acetaldehydes
 hydrogen peroxide.
 postbiotics can also enhance barrier function against species.
George Kerry et al., 2018

35. Future research area
As of February 11, 2019, there were 20,315 papers
indexed to the term “probiotic” compared to 760
papers prior to 2001.
Scientific research on probiotics continues to grow
worldwide. In 2020 alone, over 4,300 publications
were devoted to probiotics.
Research need to;
1- improve survival of strain
Identified exact mechanism of action
Improve available probiotics via genetic manipulation
Food supplements Europe., 2021; Pandey et al., 2015

36. Summary