History of Probiotics1900s E. Metchnikoff attributed Bulgarian rural people's increased longevity to their regular consumption of fermented dairy products such as yogurt. He proposed that lactobacilli may operate as a putrefactive agent in the GIT metabolic abnormalities that related to disease and aging.In 1953, German scientist Werner Kollath coined the term "essential elements for the healthy development of life. In 1965, this term was used by Lilly and Stillwell Substances secreted by one organism which stimulate the growth of anotherWhat Are Probiotics? Combination of Friendly or good live Bacteria and/or yeasts naturally live in your body: Gut, Mouth, Urinary tract, Skin, Lungs. found fermented foods, dietary supplements. Prebiotics , probiotics and Benefits of Probiotics support for digestion,  skin health, and immunity keep the community of microorganisms balanced state

1.  ‫اعداد‬
 ‫املحاضرة‬
:
‫م‬
.
‫د‬
.
‫ايسر‬
‫خلف‬ ‫ر‬‫عاشو‬
 ‫كربالء‬‫جامعة‬

2. History of
Probiotics

3. :
 Louis Pasteur identified the
microorganisms responsible
for the process of
fermentation
1900s
 E. Metchnikoff attributed Bulgarian
rural people's increased longevity
to their regular consumption of
fermented dairy products such as
yogurt. He proposed that
lactobacilli may operate as a
putrefactive agent in the GIT
metabolic abnormalities that
related to disease and aging.

4.  In 1953, German scientist Werner Kollath
coined the term "essential elements for the
healthy development of life.
In 1965, this term was used by Lilly
and Stillwell
Substances secreted by one organism
which stimulate the growth of another.

5. ‫الصديقة‬ ‫او‬ ‫النافعة‬ ‫البكتريا‬ ‫ماهي‬
‫لالنسان‬
‫؟‬
What Are Probiotics?
Combination of Friendly or good live
Bacteria and/or yeasts
naturally live in your body: Gut, Mouth,
Urinary tract, Skin, Lungs.
found fermented foods, dietary
supplements.
Prebiotics , probiotics and synbiotic

6. bananas
Onions
garlic

8. Benefits of Probiotics
 support for digestion,
 skin health,
 and immunity
 keep the community of microorganisms
 balanced state

11. Mechanisms of interaction between microbiota and probiotics
with the host. Reproduced with permission of Blackwell
Publishing Ltd.

12.  Lactobacillus
 Bifidobacterium
 Saccharomyces
 Streptococcus
 Enterococcus
 Escherichia
 Bacillus.
Probiotic microorganisms are named by their
genus, species, and strain. An example is
Lactobacillus rhamnosus GG,
also known by its abbreviation, LGG.
Common probiotics include

15. Factors contributed in deficiency of probiotics
Chemical Factors
Food components such as additives (sugars, salt, antimicrobials, aroma
compounds, or even bacteriocins)
vacuum packaging
The water activity
Biological Factors
Many biological factors such as strain type, antagonism with starter cultures,
product natural microflora, produced enzymes, post-acidification and occurrence of
various pathogenic or spoilage microorganisms are known to influence the viability
of probiotics
Physical Factors
Physical factors that affect probiotic survival include storage temperature,
drying conditions or oxygen levels.
The fermentation temperature

16. In order to maintain
cultures
 drying methods can be applied however, freeze-drying,
spray-drying and vacuum-drying] are the most applicable
methods for bacterial culture preservation.
 frozen storage at very low temperatures,
−20 to −40 °C

17. . Kefir
Sauerkraut

19. How to choose the best probiotic supplement
 Seek out the right bacteria
 Lactobacillus, Bifidobacterium, and
Saccharomyces boulardii
 Look for a few key extras.
 ensures the product has been tested for
quality, purity, potency, and
ingredients.
 Make sure it’s been stored correctly.
 If the product was freeze-fried, it’s heat stable and can
be stored at room temperature,
 labeled as heat-dried, it definitely needs
to be kept cold

21. Brand NewRhythm
Item Form Capsule
Dosage Form Capsule
Flavor Unflavored
Color Probiotics 50 Billion
Ingredients
L. acidophilus, L. rhamnosus, L. crispatus, L.
plantarum, L. paracasei, L. bulgaricus, L. reuteri,
L. casei, L. salivarius, L. helveticus, L. gasseri, B.
lactis, Pediococcus pentosaceus, B. breve, B.
adolescentis, B. infantis, B. longum, Lactococcus
lactis, Pediococcus acidilactici, Streptococcus
thermophiles.L. acidophilus, L. rhamnosus, L.
crispatus, L. plantarum, L. paracasei, L.
bulgaricus, L. reuteri, L. casei, L. salivarius, L.
helveticus, L. gasseri, B. lactis, Pediococcus
pentosaceus, B.… See more
Allergen Information
Gluten Free, Soy Free, Egg Free, Wheat Free,
Peanut Free, Fish Free, Shellfish Free, Milk Free,
Tree Nut FreeGluten Free, Soy Free, Egg Free,
Wheat Free, Peanut Free, Fish Free, Shellfish Free,
Milk Free, Tree Nut Free See more
Material Feature
Certified Organic, GMO Free, Vegetarian, Gluten
Free
Item Weight 0.06 Kilograms
Package Information Bottle

23. Are there any risks related to
probiotics?
risks are increased if you have a medical condition that
weakens your immune system, surgery , pregnancy
Developing an infection.
Developing a resistance to antibiotics.
.
high fever, chills, persistent cough).