Prebiotics and Probiotics

1. PROBIOTICS AND
PREBIOTICS
P:4 U:3
Vedanti Gharat
Exam seat no.- 3009
M.Sc. Biotechnology Part-2

2. Introduction
◦ People often think of bacteria and other microorganisms as
harmful “germs,” but many are actually helpful.
◦ Microflora of the large intestine complete digestion through
fermentation, protect against pathogenic bacteria and stimulate
the immune system.
◦ Probiotics and prebiotics in the diet can modify the composition
and some metabolic activities of the microflora.

3. Probiotics
◦ The root of the word “Probiotics” come from Greek word pro
meaning “promoting” and biotic meaning “life”.
◦ A Probiotic can be defined as live microbial feed supplement,
which when administered in adequate amounts beneficially
affects the host animal by improving its intestinal microbial
balance.
◦ The concept of Probiotics was first introduced in the 20th
century by the Nobel prize winner Elie Metchnikoff.

4. ◦ Probiotics generally include the following categories of bacteria: -
1. Lactobacilli such as L. acidophilus, L. casei, L. delbrueckii
subsp. L. bulgaricus, L. brevis, L. cellobiosus.
2. Gram-positive cocci such as Lactococcus lactis, Streptococcus
salivarius subsp. thermophilus, Enterococcus faecium.
3. Bifidobacteria such as B. bifidun, B. adolescentis, B. infantis, B.
longum, B. thermophilum.

5. ◦ Probiotics are available in various forms as powder form, liquid form, gel or paste or granule forms,
capsule forms etc.
◦ Specific probiotics are generally used to treat gastrointestinal (GI) conditions such as lactose intolerance,
acute diarrhea and antibiotic-associated GI side effects.
◦ Probiotic agents possess the properties of non-pathogenic, non-toxic, resistance to gastric acid, adherence
to gut epithelial tissues producing antibacterial substances.
◦ There are evidences that administration of probiotics decreases the risk of systemic conditions, such as
allergy, asthma, cancer and several other infections of the ear, urinary tract etc.

8. Prebiotics
◦ Prebiotics are dietary ingredients that beneficially affect the host
by selectively altering the composition or metabolism of the gut
microbiota.
◦ The concept of Prebiotics was introduced by Gibson and
Roberfroid in 1995.
◦ These are short-chain polysaccharides that have unique chemical
structures that are not digested by humans; in particular fructose-
based oligosaccharides that exist naturally in food or are added in
the food.
◦ The prebiotic consumption generally promotes the Lactobacillus
and Bifidobacterial growth in the gut, thus helping in metabolism.

9. ◦ Vegetables like chicory roots, banana, tomato, alliums are rich in fructo- oligosaccharides.
◦ Some other examples of these oligosaccharides are raffinose and stachyose, found in beans and peas.
◦ The health benefits of the prebiotics include improved lactose tolerance, antitumor properties, neutralization of
toxins, and stimulation of intestinal immune system, reduction of constipation, blood lipids and blood cholesterol
levels.
◦ A daily intake of 5–20 g of insulin and oligosaccharides promote the growth of Bifidobacteria.

10. ◦ Synbiotics are products that combine probiotics and prebiotics.