Probiotics are live microorganisms that provide health benefits when consumed. Elie Metchnikoff first proposed the concept of probiotics in 1907, suggesting that consuming fermented milk could promote health. Probiotics are found naturally in foods like yogurt and fermented foods. They help balance intestinal bacteria, produce vitamins, and may provide benefits like reducing antibiotic-associated diarrhea, lowering cholesterol, treating allergies, and preventing colon cancer. Common probiotic strains include Lactobacillus and Bifidobacterium. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Foods containing both probiotics and prebiotics are called synbiotics and may provide additional health benefits.
use and scope of preprobiotics in various diseases. it also includes the basic mechanism by which probiotics would contribute to disease prevention as well as cure. this presentation would provide the basic idea about the history, mechanism and the role of synbiotic therapy in various diseases.
prebiotic and probiotic....., diffrent between prebiotic and probiotic , in food chemistry , and also food processing tecnology, A.D patel institute of tecnology, v.v nagar, gujrat,india,
This presentation is about Probiotic and prebiotic and the role of them in our body and their benefits .
kindly if you have any inquiry contact me anytime .
Best wishes
a review of prebiotic product used in human and animal nutritionSeidu Oluwaseunla
A nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health (Gibson and Roberfroid. 1995)
Probiotics are well known and routinely used additives in the main livestock species. They claim to improve gut health by stabilising gut flora being their effect reflected in a better overall health status, welfare and performance of the animals.
use and scope of preprobiotics in various diseases. it also includes the basic mechanism by which probiotics would contribute to disease prevention as well as cure. this presentation would provide the basic idea about the history, mechanism and the role of synbiotic therapy in various diseases.
prebiotic and probiotic....., diffrent between prebiotic and probiotic , in food chemistry , and also food processing tecnology, A.D patel institute of tecnology, v.v nagar, gujrat,india,
This presentation is about Probiotic and prebiotic and the role of them in our body and their benefits .
kindly if you have any inquiry contact me anytime .
Best wishes
a review of prebiotic product used in human and animal nutritionSeidu Oluwaseunla
A nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health (Gibson and Roberfroid. 1995)
Probiotics are well known and routinely used additives in the main livestock species. They claim to improve gut health by stabilising gut flora being their effect reflected in a better overall health status, welfare and performance of the animals.
At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize “probiotics”.
In 1907 Metchnokoff proposed that the acid producing bacteria in fermented milk products could prevent “fouling” in the large intestine and if consumed regularly, lead to a longer, healthier life.
In early 1930’s, in Japan, Minoru shirota developed a fermented milk product called Yakult (probiotic yogurt like product made by fermenting a mixture of skimmed milk with a special strain of Lactobacillus casei shirota).
Probiotic term coined in 1965 by Lilly and StillwellThe human gastrointestinal (GI) tract is a highly specialised ecosystem that has evolved over
time, both physiologically and microbiologically. At least in part, this is a consequence of the
host and environmental pressures that it must counteract in order to maintain eubiosis. The
GI tract is one of the most diverse and metabolically active organs in the human body. The
human gut and its microbiota cannot be realistically considered as separate entities as they
represent a dynamic biological system that has co-evolved from birth. The human GI tract
is composed of highly adapted regions for mediation of its diverse functions, many of which
impact markedly upon host health and welfare. Physiological considerations in each unique
region infl uence the degree and type of colonisation and initial colonisers also modify the
physiological conditions therein. This results in the development of distinct microhabitats
along the length of the GI tract, which infl uence metabolism, protection and immune stimulation.
Such effects are both local and systemic as the GI tract is connected to the vascular,
lymphatic and nervous systems. The ability of the gut to sustain its benefi cial microbiota,
against harmful or opportunistic microbiota, in a desirable community structure, is critical
for host health and reduction of disease risk. The focus of this chapter is to discuss how the
complex interplays between the human GI tract and its indigenous microbiota affect host
health and how certain benefi cial microbial species, with their potential for manipulation,
are crucial to this processThe human gastrointestinal tract is sterile up until birth, when microbial colonisation begins
during the delivery process. The inoculum may be largely derived either from the mother’s
vaginal or faecal fl ora (in a conventional birth) or from the environment (in a caesarean
delivery).Hence, the microbiota that colonise the newborn tract are acquired post-natally.
This is of extreme importance in the choice of delivery, as newborns delivered by caesarean
section are exposed to a different microbiota than that of a vaginal delivery. Bacterial
populations develop progressively during the fi rst few days of life; facultative anaerobes
predominate initially and create a reduced environment that allows for the growth of strict
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The digestive system contains heavy population of microbes. In the m.pdfRubanjews
The digestive system contains heavy population of microbes. In the mouth each ml of saliva
contains millions of bacteria. The stomach and intestines contain a few organisms because the
stomach produces hydrochloric acids and in intestines the food is rapidly moved. The large
intestine harbors several microbial populations and each gram feces contains more than 100
billion bacteria. The large intestines mainly contain anaerobic and facultative anaerobic
organisms. These bacteria are mainly involved in the enzymatic break down of food especially
the polysaccharides and synthesize the vitamins.
The health benefits imparted by Probiotic microorganisms are strain specific. No strain will
provide all proposed benefits, not even strains of the same species will be effective against
defined health conditions. As not all the desirable properties are expressed by all Probiotic micro
organisms, numerous strains with lack of pathogenicity are continuously screened and
characterized to select those with potential. Tolerance to the extreme gastrointestinal conditions
(acid, bile, enzymes, low levels of oxygen), ability to adhere to the gastrointestinal mucosa and
competitive exclusion of pathogens have been some criteria for Probiotic selection.
Mucous membranes of the body are in direct contact with the outside environment and
they are colonized by a large number of different bacteria. Through mucous membranes, the
organism is in permanent contact with different antigens. Mucous surfaces are protected by many
defense mechanisms that ensure a permanent and effective protection. They include the
production of secretory IgA, the production of mucus, cytoprotective peptides; defensins etc
Indigenous micro flora markedly affects the structure of the host mucous, its function, and the
development of the whole immune system. Protective micro flora prevents pathogens from
adhering by competi tion for substrates and places of adhesion, and they simultaneously produce
antibacterial substances and stimulate the production of specific antibodies and mucus. The early
colonization of the gut with living micro-organisms is important for the development of the gut
protection barrier. The number of immune and epithelial cells increases.
Probiotics also used in the prevention of H. pylori infection in animal models. The Probiotic
strains used in yoghurt BB-12 and La5 (AB-yoghurt) eradicate the colonization of H. pylori. The
L. salivarius acts against H. pylori infection in mouse. The gut disorders inflammatory bowel
disease – Pouchitis , Crohns disease caused by gut bacteria was prevented using VSL#3 which
contains four Lactobacillus species, three Bifidobacterium species and Streptococcus salivarius
species, that inhibits colonization of pathogenic bacteria in the gut.
Probiotics help in assimilating cholesterol levels. Dairy products containing L.
acidophilus reduces cholesterol deposition in the body. Probiotic bacteria can ferment
indigestible carbohydrates and produce.
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Multi-cluster Kubernetes Networking- Patterns, Projects and GuidelinesSanjeev Rampal
Talk presented at Kubernetes Community Day, New York, May 2024.
Technical summary of Multi-Cluster Kubernetes Networking architectures with focus on 4 key topics.
1) Key patterns for Multi-cluster architectures
2) Architectural comparison of several OSS/ CNCF projects to address these patterns
3) Evolution trends for the APIs of these projects
4) Some design recommendations & guidelines for adopting/ deploying these solutions.
1.Wireless Communication System_Wireless communication is a broad term that i...JeyaPerumal1
Wireless communication involves the transmission of information over a distance without the help of wires, cables or any other forms of electrical conductors.
Wireless communication is a broad term that incorporates all procedures and forms of connecting and communicating between two or more devices using a wireless signal through wireless communication technologies and devices.
Features of Wireless Communication
The evolution of wireless technology has brought many advancements with its effective features.
The transmitted distance can be anywhere between a few meters (for example, a television's remote control) and thousands of kilometers (for example, radio communication).
Wireless communication can be used for cellular telephony, wireless access to the internet, wireless home networking, and so on.
ER(Entity Relationship) Diagram for online shopping - TAEHimani415946
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The ER diagram for the project is the foundation for the building of the database of the project. The properties, datatypes, and attributes are defined by the ER diagram.
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42861
1. PROBIOTICS
Jayanti Tokas1
, Deepika Gupta1
, Shalini Jain2
and Hariom Yadav2
*
1
Department of Biochemistry, CCS-HAU, Hisar, Haryana, India
2
NIDDK, National Institutes of Health, Bethesda, MD, USA
*Correspondence: yadavhariom@gmail.com
4. At the start of the 20th
century, Russian noble prize winner and father
of modern immunology, Elie Metchnikoff, a scientist at the Pasteur
institute, was the first conceptualize “probiotics”.
In 1907 Metchnokoff proposed that the acid producing bacteria in
fermented milk products could prevent “fouling” in the large intestine
and if consumed regularly, lead to a longer, healthier life
5. In early 1930’s, in Japan, Minoru shirota developed a fermented milk
product called Yakult (probiotic yogurt like product made by
fermenting a mixture of skimmed milk with a special strain of
Lactobacillus casei shirota).
Probiotic term coined in 1965 by Lilly and Stillwell.
6. Newborn Microbiota
Initially depends on
Mother’s microbiota maternal vaginal and intestinal flora constitutes the source of
bacteria, which colonizes the intestine of new born.
Mode of deliver
Birth environment
Rarely genetic factors
After infantry probiotics supplied from raw foods; such as lactic acid fermented
foods such as yogurt, cheese and probiotic supplements.
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. Characteristics of Effective Probiotics
Able to survive the passage through the digestive system.
Able to attach to the intestinal epithelia and colonise.
Able to maintain good viability.
Able to utilise the nutrients and substrates in a normal diet.
non pathogenic and non toxic.
Capable of exerting a benificial effect on the host.
Stability of desired characteristics during processing, storage and
transportation.
Anti-inflammatory, antimutagenic, immunostimulatory.
9.
10. Advantages
Produce lactic acid- lowers the pH of intestines and inhibiting
bacterial villains such as Clostridium, Salmonella, Shigella, E. coli,
etc.
Decreases the production of a variety of toxic or carcinogenic
metabolites.
Aid absorption of minerals, especially calcium, due to increased
intestinal acidity.
Production of β- D- galactosidase enzymes that break down lactose.
Produce a wide range of antimicrobial substances -acidophilin and
bacteriocin etc. help to control pathogenic bacteria .
Produce vitamins (especially Vitamin B and vitamin K)
Act as barriers to prevent harmful bacteria from colonizing the
11. Colon cancer – Certain probiotics (Lactobacillus bulcaricus) may help
prevent colon cancer by preventing the
breakdown of enzymes (β- glucuronidase)
that contribute to the growth of cancer causing agents.
Lowering cholesterol -
a range of LAB able to break down
bile in the gut, thus inhibiting its reabsorption (which enters
the blood as cholesterol)
Blood pressure reduction -Consumption of milk fermented with various
strains of LAB may result in modest reductions in blood pressure, due to the
ACE inhibition-like peptides produced during fermentation.
12. Antibiotic associated diarrhea(AAD)-
1. Results from an imbalance in the colonic microbiota
2.Probiotic treatment can reduce the incidence and severity of AAD
3.Efficacy of probiotic AAD prevention is dependent on the probiotic strain(s)
used and on the dosage.
13. Treat allergy –
1. Degradation/structural modification of enteral antigens.
2. Normalization of the properties of aberrant indigenous microbiota
and of gut barrier functions.
3. Regulation of the secretion of inflammatory mediators, and
promoting development of the immune system.
4. Prevents food allergy by promoting endogenous barrier mechanisms
and alleviating intestinal inflammation.
5. Stimulating immune response and reduction of serum IgE levels.
6. Reduction of Th2 cytokine response.
14. Probiotic strains
Lactobacillus species
L. acidophilus
L. plantarum
L. casei subspecies rhamnosus
L. brevis
L. delbreuckii subspecies bulgaricus
Bifidobacterium species
B. adolescentis
B. bifidum
B. longum
B. infantis
B. breve
16. Intestinal Microflora: Location &
Prevalence
Rare in the esophagus
Uncommon in the stomach
primarily gram (+)
102
- 104
105
in the jejunum – primarily aerobes
1010
– 1012
in the colon
primarily anerobes
1000x more anerobes than aerobes
17. Probiotic Consumption
Minimum Consumption: 100g of a probiotic food with 107
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
18. Probiotic Foods
Yogurt
Usually made from milk (rarely, from cream) inoculated with
Streptococcus thermophilus and either Lactobacillus acidophilus or
Lactobacillus bulgaricus.
Turkish in origin
Available in innumerable forms and flavors
1. Lowfat chocolate yogurt
2. Drinkable fruit-flavored goat yogurt
3. Neon-colored yogurt in squeeze tubes
19. Frozen Yogurt
LaLoo’s Goat’s Milk Frozen Yogurt,
naturally chock-full of S. Thermophilus, L.
Bulgaricus, L. Acidophilus and Bifidus.
Juice
First probiotic juice launched in the fall of 2007 by Next Foods.
Goodbelly, organic fruit juice-based probiotic
beverage , contains L.Plantarum 299v,
has effects on irritable bowel syndrome
Three initial flavors include Brilliant Blueberry, Peach Mango and
Strawberry Rosehip
20. Attune Foods:Chocolate &
Granola bars
Attune makes Wellness Bars in three chocolate varieties and three yogurt
and granola varieties.
All products contain “more than 5 times the live active cultures in yogurt,
with less sugar.
Kashi Vive Probiotic Digestive
Wellness Cereal
Vive contains one billion CFUs of
21. Yakult Dairy Drink
Probiotic, cultured dairy beverage
Has citrus flavor
Sold in single-shot
containers that contain around
8 billion live and active Lactobacillus
casei Shirota cells per bottle
22. Ricera Rice Yogurt
An organic, non-dairy, rice “yogurt” with whole grains and live, active
cultures, including Lactobacillus bulgaricus, Streptococcus thermophilus,
Lactobacillus acidophilus and Bifidobacterium bifidum.
23. Dosage Forms….For the Military
Standard forms:
Capsules
Sticks
Powder blends
Chewable tablets
Individual customization:
Capsules
Sticks
Chewable tablets
Sachets
Tablets
and more upon request…
24. Food Better Choice
DUE TO-
synergistic effect between components of foods and probiotic cultures.
The natural buffering of stomach acid by food also enhances the stability of
consumed probiotics.
Dairy products containing probiotics provide a number of high quality nutrients
including calcium, protein, bioactive peptides, sphingolipids, and conjugated
linoleic acids.
incorporating foods containing probiotics into daily food choices can become a
lifestyle habit
25. Multi-Probiotics
Research emerging on potential health benefits of multiple probiotic strains as a health
supplement as opposed to a single strain.
1. Multibionta
Lactobacillus gasseri PA16/8, Bifidobacterium bifidum MF20/5, Bifidobacterium
longum SP07/3
2. Acidophilus Pearls
Lactobacillus acidophilus, Bifidobacterium longum
3. Kyo-Dophilus
Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium longum
4. Symprove live activated probiotic
Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus Casei, var.
Rhamnosus, Enterococcus faecium, all in active state not freeze-dried
26. Side Effects of Probiotics
Rare cases cause bloating, diarrhea, abdominal pain.
If in excess cause infection that require medical attentions.
People having on underlying disease or compromised immune system
cause potential health problems like skin rash, fever, bloody stools etc.
Sometimes interact with immunosupressive drugs leading to life
threating cnditions. So people taking such drugs should avoid it.
27. Prebiotics
A prebiotic is a nondigestible component which beneficially affects
the host by selectively stimulating the growth and/or activity of one or
a limited number of colonic bacteria, thereby improving the health of
the host .
Examples- insulin, garlic, onions, chicory root, Asparagus, whole
wheat, rye, barley
28.
29. Characteristics of Prebiotics
Should not be hydrolysed or absorbed in the upper part of G.I tract.
Should be a selective substrate for one or a limited number of
potentially bacterial commercial to the colon culture protagonist.
Should be able to alter the colonic microflora towards a healthier
composition or selectively stimulates the growth and or activity of
intestinal bacteria associated with health and well being.
Should help increase the absorption of certain minerals such as
calcium and magnesium.
Favourable effect on the immune system and provide improved
resistance against infection.
30. Synbiotics
PROBIOTICS + PREBIOTICS
Foods containing the combination of probiotics and
prebiotics are referred to as sybiotics.
Improved survival in upper GIT and more efficient
implantation.
31. Institutes engaged in Probiotic research in
India
Central Food Technology And Research Institute,
Mysore, India
National dairy research institute, Karnal, Haryana, India
Institute of microbial technology, Chandigarh, India
National dairy development board, Anand, Gujarat,
India
Nestle Pvt Ltd, Panipat, Haryana, India
32. A habit
that can really benefits
our overall health-
“TAKING PROBIOTICS”