A general idea about Probiotics for health foods

1. PROBIOTICS FOR HEALTH FOODS
General Features And Evaluation Criteria
DIWAS PRADHAN
Dairy Microbiology Division
ICAR-NDRI, Karnal

2. PROBIOTICS HISTORY

3. India: ICMR/DBT

4. Strains Used As Probiotic
Lactobacillus species
 L. acidophilus
 L. plantarum
 L. casei subspecies rhamnosus
 L. brevis
Bifidobacterium species
 B. adolescentis
 B. bifidum
 B. longum
 B. infantis
 B. breve

5. Others
Streptococcus salivarius ssp. thermophilus
Lactococcus lactis ssp. lactis
Lactococcus lactis s ssp. cremoris
Enterococcus faecium
Leuconostoc mesenteroides ssp. dextranicum
Propionibacterium freudenreichii
Pediococcus acidilactici
Saccharomyces boulardii
E. coli Nissle

6. Intestine- Target site of Probiotics

7. Factors Affecting The Intestinal Micro
Ecosystem
 Antibiotics and other drug intake
 Microbial infections
 Diet (highly processed, low fiber foods)
 Chronic diarrhea
 Stress
 Chlorinated water
 Radiation and chemotherapy
 Colonic therapies for detoxification

8. ABOUT PROBIOTICS
 Contain a large number of viable cells
 Live microorganisms
 Effects are highly strain specific
 Dose dependent
 Minimum Consumption: 100 g of a probiotic food with 10*7 cfu/ g.
Most probiotics do not permanently adhere in the intestine, but exert their effects as they
metabolize and grow during their passage through the intestine (colonization). Thus, daily
consumption of these bacteria is probably the best way to maintain their effectiveness

9.  Survive in the Gastrointestinal tract (Acid tolerance, Bile tolerance)
 Colonization in the intestine
 Production of antimicrobial substances
 Must exert a beneficial effect on the consumer
 Non pathogenic and non toxic
 Good sensory properties
 Preferably be isolated from the same species as the intended use
 Stability of desired characteristics during processing, storage and transportation
 Capable of exerting a beneficial effect on the host.
Selection Criteria for Probiotics

10. SOURCE OF
PROBIOTICS
Raw and fermented dairy products
Fresh and fermented plant products
The reproductive and intestinal tracts of humans and other
animals.

11. FAO/WHO
guideline on
probiotic
evaluation

12. MODE OF ACTION OF
PROBIOTICS
• production of inhibitory compounds
• competition for chemicals/available energy
• competition for adhesion sites (exclusion)
• enhancement of the immune response
• a source of macro- and micro-nutrients
• enzymatic contribution to digestion

13. Beneficial Effects of
Probiotics

14. Functional Properties:-
1.Antimicrobial Properties
Target Organisms -Antibiotic resistance Bacteria
-Pathogenic organisms
Concept: Intestinal microflora provides protection against
various diseases
- Probiotic Bacteria produce organic acid (Lactic acid, Acetic
acid), Hydrogen Peroxide, Bacteriocins and cause lowering
of pH
Beneficial Effect of Probiotics

15. 2. Anti-mutagenic and Anti-carcinogenic Properties:-
B. longum and B. infantis are the effective anti-
tumor agents.
Mode of Action:
♣ Suppression of Bacterial Enzymes
Decreased β-glucuronidase
Decreased azoreductase
(which catalyze conversion of procarcinogens to carcinogens)
♣ Direct removal of procarcinogens
♣ Activation of body’s immune response
B. breve: high absorbing properties for carcinogens-
produced upon charring of meat products.

16. 3. Reduction in Serum
Cholesterol

17. Deconjugation of bile acid by Lb. acidophilus
(Deconjugated bile acid does not absorb lipids as
readily as the conjugated one, therefore faecal
excretion)
L. acidophilus and Bifidobacterium spp. actively
assimilate cholesterol during growth in small intestine
and make it unavailable for absorption into the blood
LAB may interfere with cholesterol absorption from
the intestine
(effects are inconsistent, ranges significant reduction to no
reduction)
Contd.

18. 4.Immune System
Stimulation
LAB act as adjuvants
Capable of stimulating both specific and non-
specific host defense mechanisms
Increased phagocytic activity and/or elevated
immune molecule such as sIgA-affects Salmonellae
Hypothesized that immune response stimulation
may exert effects against tumor cells

20. Prebiotics
“Non digestible food that beneficially affects the host
by selectively stimulating the growth and/or activity of
one or limited number of bacteria in the colon”
A colonic food must:-
◦Neither be hydrolyzed nor absorbed in the upper part of
gastrointestinal tract
◦Have a selective fermentation such that the composition of
the large intestinal microbiodata is altered towards a
healthier composition

22. Commercially available Prebiotics
Fructose containing Oligosaccharides(FOSs)
◦Specific colonic fermentation directed towards bifidobacterium
(European market leaders)
Galacto-olgosaccharides (GOSs)
◦(Manufactured in Europe and Japan)
◦Application in infant formula food
GOSs- isolated from soybean whey
Lactosucrose (LS)- Oligosaccharides

23. Probiotic Food
Development

24. Probiotic Dairy Foods