Probiotics are live microorganisms that provide health benefits when consumed. The document discusses probiotics, including definitions, common types of beneficial bacteria, and their effects on health such as supporting digestive health and immune function. Sources of probiotics are also examined, including foods like yogurt, cheese, and supplements containing probiotic bacteria.
Our probiotic products mainly include Lactobacillus, Saccharomyces, Bifidobacterium, Lactococcus, Streptococcus, Leuconostoc, Bacillus, etc., covering food science, nutrition, microbiology, bioengineering, fermentation engineering, and other fields. Based on the different requirements of clients, we can also provide customized probiotic products and services. https://probiotic.creative-enzymes.com/
covers Introduction.
History of probiotics.
General characteristics of probiotics.
Why are probiotics important to human health?
Some probiotics strains.
Mechanism of action
Advantages of host and type of advantages.
Classification of probiotics and examples.
Probiotics but not antibiotics, explanation with AAD.
Some probiotic food.
Probiotics and cancer.
Disadvantages of probiotics
Status of probiotics in india
India and global probiotics manufactures.
This is the unedited version of the "Probiotics" presentation given at the University of Arizona's College of Medicine. Its intent was to demonstrate that even in the "hard sciences" base emotional biases can interfere with good scientific data and interpretation. To fully appreciate this presentation, you must be eating yogurt prior to beginning to view it, and proceed through the slides one at a time without skipping ahead. This is the actual slide show that was shown at the seminar and is not for the squeamish. I'll post a more benign version for those not wishing to test their boundaries and "good taste."
Our probiotic products mainly include Lactobacillus, Saccharomyces, Bifidobacterium, Lactococcus, Streptococcus, Leuconostoc, Bacillus, etc., covering food science, nutrition, microbiology, bioengineering, fermentation engineering, and other fields. Based on the different requirements of clients, we can also provide customized probiotic products and services. https://probiotic.creative-enzymes.com/
covers Introduction.
History of probiotics.
General characteristics of probiotics.
Why are probiotics important to human health?
Some probiotics strains.
Mechanism of action
Advantages of host and type of advantages.
Classification of probiotics and examples.
Probiotics but not antibiotics, explanation with AAD.
Some probiotic food.
Probiotics and cancer.
Disadvantages of probiotics
Status of probiotics in india
India and global probiotics manufactures.
This is the unedited version of the "Probiotics" presentation given at the University of Arizona's College of Medicine. Its intent was to demonstrate that even in the "hard sciences" base emotional biases can interfere with good scientific data and interpretation. To fully appreciate this presentation, you must be eating yogurt prior to beginning to view it, and proceed through the slides one at a time without skipping ahead. This is the actual slide show that was shown at the seminar and is not for the squeamish. I'll post a more benign version for those not wishing to test their boundaries and "good taste."
Probiotics are useful microorganisms to fight against pathogenic bacteria in human gut . Commercially bacteria and fungus are being used as probiotic organisms
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
Probiotics are live bacteria or yeasts that are good for the digestive system.
Prebiotics as non-digestible ingredients in the food that can stimulate the activity of desirable microbiota
Probiotics are useful microorganisms to fight against pathogenic bacteria in human gut . Commercially bacteria and fungus are being used as probiotic organisms
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
Probiotics are live bacteria or yeasts that are good for the digestive system.
Prebiotics as non-digestible ingredients in the food that can stimulate the activity of desirable microbiota
Food Technology Micro-organisms in Food ProductionMyt12
Power point aimed at students taking A2 Food Technology focusing on micro-organisms in food production - from healthy bacteria in yoghurt and cheese to food poisoning bacteria. A short focus on Mycoprotein is also included.
Probiotics for the Gut - A Guide for Primary Care PhysiciansJarrod Lee
Probiotics have been shown to be of benefit in several gut disorders. Today, probiotics are a multibillion dollar industry, with a myriad of options that can be confusing. This presentation introduces the fundamentals of probiotics to primary care doctors for use in their daily practice.
Probiotics are live microorganisms that confer health benefits when colonize the gastrointestinal tract. The various microbial strains are now found to provide therapeutic effects through the metabolites they produce, digestion of dietary fibers, inhibition of pathogen adhesion, provide missing enzyme, maintaining homeostasis and also controlling brain activities which may lead to autism if disturbed.
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,
If you find your digestive tract grumbling and protesting more than you think it should, you might want to replenish your gut’s probiotics. Probiotics are a combination of living, beneficial bacteria that occur naturally in the human intestinal tract. Probiotics are essential for maintaining healthy digestion.
This presentation explores some of the factors that influence how long a human being lives, what affects the length of our lives, nutrition effects on life span and how to use diet and nutrition to stay healthy and live long.
Nutrition is one of the most important health and lifestyle factors in the determination of health and disease today. This slideshow is about a forgotten way to approach nutrition.
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
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Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
- ARTIFICIAL INTELLIGENCE AND ETHICS
- GENE THERAPY
- BEYOND BORDERS: GLOBAL INITIATIVES FOR DEMOCRATIZING LIFE SCIENCE TECHNOLOGIES AND PROMOTING ACCESS TO HEALTHCARE
- ETHICAL CHALLENGES IN LIFE SCIENCES
- Prix Galien International Awards Ceremony
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
2. Learning Objectives
To learn what are probiotics
Their effects on our health
Sources
Side effects
3. Introduction
The World Health Organization defines
probiotics as “live microorganisms, which
when administered in adequate amounts
confer a health benefit on the host.”
The most common types of these
beneficial bacteria are
Lactobacilli and Bifidobacteria.
4. Our body contains millions
of bacteria living naturally in
various parts. These are
called “Commensals.”
However, in the past few
decades, many of these
commensals were seen to
produce actual beneficial
effects on the body.
They were then renamed
“probiotic” bacteria.
5. There are several reasons that people are
interested in probiotics for health purposes.
Friendly bacteria are vital to proper development
of the immune system, to protection against
microorganisms that could cause disease, and to
aid the digestion and absorption of food and
nutrients.
Each person's mix of bacteria varies.
Interactions between a person and the
microorganisms in his body, and among the
microorganisms themselves, can be crucial to the
person's health and well-being.
6. Recent findings
It is known that an imbalanced intestinal
microbiota predisposes to Cl. difficile infections,
IBD and IBS.
The complex role of intestinal microbiota to
maintain health, however, is a newer concept that
is being increasingly studied.
The microbiome plays an important role in cellular
immunity and energy metabolism and has been
implicated in the pathogenesis of non-GI
autoimmune diseases, chronic fatigue syndrome,
obesity and even some neuropsychiatric disorders.
Curr Opin Gastroenterol. 2013;29(1):79-84.
8. The original observation of the positive role played
by certain bacteria was first introduced by Russian
scientist and Nobel laureate Élie Metchnikoff, who
in the beginning of the 20th century suggested
that it would be possible to modify the gut
flora and to replace harmful microbes with useful
microbes.
The term "probiotics" was first introduced in 1953
by Werner Kollath.
In 1989, Roy Fuller suggested a definition of
probiotics that has been widely used: "A live
microbial feed supplement which beneficially
affects the host animal by improving its intestinal
microbial balance".
9. The bacteria and yeasts
The probiotics come from two groups,
Bacteria: Lactobacillus and Bifidobacterium.
Within each group, there are different species (for
example, Lactobacillus acidophilus and
Bifidobacterium bifidus), and within each species,
different strains (or varieties).
Yeasts and fungi: Saccharomyces boulardii and
Rhizopus.
11. Diarrhea
Some probiotics have been shown to treat various
forms of gastroenteritis.
Fermented milk products (such as yogurt) reduce
the duration of symptoms, the duration of illness
and the frequency of stools.
Antibiotic-associated diarrhea
(AAD) results from an imbalance in the colonic
microbiota caused by antibiotic therapy.
Microbiota alteration changes carbohydrate
metabolism with decrease short-chain fatty
acid absorption and an osmotic diarrhea as a
result.
12. Another consequence of antibiotic therapy
leading to diarrhea is overgrowth of
potentially pathogenic organisms such
as Clostridium difficile.
Probiotic treatment might reduce the incidence
and severity of AAD.
For example, treatment with probiotic-formulations
including Lactobacillus rhamnosus may reduce the
risk of antibiotic-associated diarrhea, improve stool
consistency during antibiotic therapy, and
enhance the immune response after vaccination.
13. Lactose intolerance
As lactic acid bacteria
actively convert lactose
into lactic acid, ingestion of
certain active strains may help
lactose intolerant individuals
tolerate more lactose than
they would otherwise have
tolerated.
Having yoghurt is a good way
for a lactose intolerant person
to get calcium.
14. Colon cancer
In laboratory investigations, some
strains of LAB have demonstrated
anti-mutagenic effects thought
to be due to their ability to bind
with heterocyclic amines, which
are carcinogenic substances
formed in cooked meat.
Animal studies have
demonstrated that some LAB
have evidence for acting
against colon cancer.
15. Cholesterol
Some studies have demonstrated the efficacy of
some strains of LAB to be able to lower
serum cholesterol levels, presumably by breaking
down bile in the gut, thus inhibiting its reabsorption
(bile aid is synthesized from cholesterol).
Obesity
Recent research has shown that probiotic
bacteria can reduce the inflammatory effects of
abdominal fat and also reduce appetite by
enhancing incretin effects.
16. Blood pressure
Some studies have indicated that consumption
of milk fermented with various strains of LAB may
result in modest reductions in blood pressure, an
effect possibly related to the ACE inhibitor-
like peptides produced during fermentation.
17. Immune function and infections
Some strains of LAB affect pathogens by means
of competitive inhibition (i.e., by competing for
growth).
There is also evidence to suggest that they may
improve immune function by increasing the
number of IgA-producing plasma cells (B cells)
They also help by increasing or improving
phagocytosis as well as increasing the proportion
of T lymphocytes
18. Clinical trials have demonstrated that probiotics
may decrease the incidence of respiratory tract
infections and dental caries in children.
LAB products might aid in the treatment
of rotavirus infections in children and travelers'
diarrhea in adults.
Antibiotics seem to reduce immune system
activity as a result of killing off the normal gut
bacteria.
19. Helicobacter pylori
Some strains of LAB may affect Helicobacter
pylori infections (which may cause peptic ulcers
and GERD) in adults when used in combination
with standard medical treatments, but there is
no standard in medical practice or regulatory
approval for such treatment.
20. Inflammation
Some strains of LAB may modulate
inflammatory and hypersensitivity responses.
Clinical studies suggest that they can prevent
recurrences of inflammatory bowel disease in
adults.
How probiotics may influence the immune system
remains unclear, but a potential mechanism
under research concerns the response of T-
lymphocytes to pro-inflammatory stimuli and in
part due to the regulation of cytokine function.
21. Absorption of Iron and Calcium
Probiotics + prebiotics(insoluble starches) can
increase iron and calcuim absorption from the
intestines.
There is increased solubility of minerals because of
1. increased bacterial production of short-chain
fatty acids;
2. an enlargement of the absorption surface by
promoting proliferation of enterocytes;
3. increased expression of calcium-binding
proteins;
4. degradation of phytic acid.
23. Uses for health purposes
Antibiotic associated diarrhoea (AAD): antibiotics
kill friendly bacteria in the gut along with unfriendly
bacteria.
Some people use probiotics to try to offset side
effects from antibiotics like gas, cramping,
or diarrhea.
Lactose intolerance: this is a condition in which the
gut lacks the enzyme needed to digest the major
sugar in milk, lactose, and this causes
gastrointestinal symptoms. Probiotics can help by
fermenting the lactose and breaking it down to
lactic acid and water.
24. Infectious diarrhea.
To treat diarrhea this is the strongest area of
evidence with diarrhoeas due to Clostridium
difficile and Rotavirus.
Irritable bowel syndrome. Probiotics have been
associated with an improvement in IBS symptoms
compared with placebo. Studies suggest
decreases in some patients’ abdominal pain,
bloating, and gas.
Bifidobacterium and Lactobacillus strains have
both been studied for their potential use in
preventing and managing IBS symptoms.
25. Patients with constipation-predominant IBS have
been shown to increase population of sulphate-
reducing bacteria compared with healthy
controls.
Probiotics can restore the intestinal microbiota in
patients with IBS and result in improvement of
postinfectious IBS.
Fecal Microbiome Transfer (FMT), however, may
prove more beneficial, as donated feces, in a
sense, are the ultimate human probiotic.
Olga C. Aroniadis, Lawrence J. Brandt, Curr Opin
Gastroenterol. 2013;29(1):79-84.
26. Inflammatory bowel disease (e.g., ulcerative
colitis and Crohn's disease) Probiotics have shown to
reduce the symptoms of inflammatory bowel
disease, along with mesalazine.
Patients with IBD have an abundance of
Enterobacteriaceae and paucity
of Faecalibacterium.
IBD patients also have 30–50% reduction in the
biodiversity of their intestinal microbiota.
FMT for refractory ulcerative colitis has been
described in four publications, comprising nine
patients, all of whom had severe, active
longstanding ulcerative colitis (mean, 8.6 years)
refractory to treatment with corticosteroids, 5-
aminosalicylates and azathiaprine.
28. Infection with Helicobacter pylori (H. pylori), a
bacterium that causes most ulcers and many
types of chronic stomach inflammation.
The routine treatment for H, pylori infection is
antibiotics but some patients may have difficulty
getting rid of the infection with standard
antibiotic therapy.
There is evidence to suggest that adding
probiotics to the treatment regime may help to
increase the chances of H. pylori eradication.
29. Treatment of Non-gastrointestinal
Diseases
Studies in germ-free animals suggest that intestinal
microbiota may contribute to pathogenesis of
non-GI diseases.
Germ-free animals exhibit dysregulation of their
hypothalamic–pituitary–adrenal axis leading to an
exaggerated stress response, impaired cardiac
output, altered brain derived hormones (e.g.,
norepinephrine and tryptophan) and increased
caloric intake to maintain body weight.
30. Moreover, the microbiota may play a role in
pathogenesis of various neurologic disorders and
data support the concept of the brain–gut–
microbiota axis.
Microbiota residing on the skin and mucosal
surfaces of the nose and mouth may determine
the development of acne, common cold,
periodontal disease, meningococcemia and
allergic rhinitis.
31. Probiotics may be useful in the
management of:
Vaginal infections
Stomach and respiratory infections that children
acquire in day-care
To prevent and treat infections of the urinary
tract or female genital tract.
To reduce recurrence of bladder cancer.
To prevent and manage atopic dermatitis
(eczema) in children.
To Prevent tooth decay and periodontal disease.
33. Prevents Radiotherapy side-effects
Researchers from the Washington University
School of Medicine in St. Louis, USA, have found
that radiation therapy patients who take
probiotics prior to getting blasted can gain
intestinal radio-protective benefits.
They found that those who had received a
probiotic mix that included Lactobacillus
rhamnosus before exposure were protected
against radioactive damage to their intestines.
35. From food
Since early times, traditions spanning the globe
have been fermenting or culturing foods for
nutrition, preserving the amazing taste sensations
of these health supporting food ferments.
36. Strains
Live probiotic cultures are available in
fermented dairy products and probiotic
fortified foods.
However, tablets, capsules, powders and
sachets containing the bacteria in freeze
dried form are also available.
37. Bacillus coagulans GanedenBC30 Ganeden
Biotech
May improve abdominal pain and
bloating in IBS patients. May
increase immune response to a
viral challenge.
Bifidobacterium
animalis
Probio-Tec
Bifidobacterium
BB-12
Chr. Hansen
Human studies have shown that
BB-12 alone or in combination
may have an effect on the
gastrointestinal system.
Bifidobacterium
infantis
Align Procter &
Gamble
In one preliminary study, showed
possible improvement for
abdominal pain/discomfort and
bowel movement difficulty.
Lactobacillus
acidophilus NCFM Danisco Shown in one study to reduce the
side effects of antibiotic therapy.
Lactobacillus
paracasei
Lactobacillus
johnsonii
Nestlé
May reduce incidence of H pylori-
caused gastritis and may reduce
inflammation
38. Lactobacillus
reuteri BioGaia
Preliminary evidence for
diarrhea mitigation in
children, H. Pylori
infection possible effect
on gingivitis, fever in
children and number of sick
days in adults.
Saccharomyces
boulardii
Wren
Laboratorie
s
Limited evidence for
treatment of acute diarrhea.
Tested as
mixture:
Lactobacillus
rhamnosus
& Lactobacillus
reuteri
Bion Flore
Intime/Jarrow
Fem-Dophilus
Chr.
Hansen
In one study, oral ingestion
resulted in vaginal
colonisation and reduced
vaginitis.
Tested as
mixture:
Lactobacillus
acidophilus & Bifi
dobacterium
bifidus
Florajen3 American
Lifeline, Inc
Preliminary evidence for
reduced C. Difficile
associated disease (CDAD)
39. Tested as
mixture:
Lactobacillus
acidophilus
&
Lactobacillus
casei
Bio-K+
CL1285
Bio-K+
International
May affect digestive
health.
In vitro inhibition of Listeria
monocytogenes and L.inn
ocua, Escherichia
coli,Staphylococcus
aureus, Enterococcus
faecalis and Enterococcus
faecium.
Reduction of symptoms of
lactose intolerance and
immune stimulation.
Lactobacillus
plantarum &
Lactobacillus
paracasei
Bravo
Friscus/
ProbiFrisk
Probi Is under study for common cold
infections.
40. Yogurt
Yogurt or yoghurt is a dairy product produced
by bacterial fermentation of milk.
The bacteria used to make yogurt are known as
"yogurt cultures".
Fermentation of lactose by these bacteria
produces lactic acid, which acts on milk protein to
give yogurt its texture and its characteristic tang.
Worldwide, cow's milk is most commonly used to
make yogurt, but milk from water
buffalo, goats, sheep, horses, camels and yaks is
also used in various parts of the world.
41. Dairy yogurt is produced using a culture
of Lactobacillus bulgaricus and Streptococcus
salivarius subsp. thermophilus bacteria.
In addition, other lactobacilli and
bifidobacteria are also sometimes added during
or after culturing yogurt.
42. Cheese
Select cheese products also contain probiotics,
including Kraft's LiveActive natural cheese snacks,
and Specially Selected Amish Yogurt Cheese
(prepared with the probiotic live cultures
Lactobacillus acidophilus and bifido bacterium).
Other good sources of probiotics include blue
cheese and other aged cheeses.
Probiotic-rich cheeses often feature words such as
"live culture," "active culture" or "probiotics" on the
packaging.
43. Buttermilk
Buttermilk refers to a number of dairy drinks. Originally,
buttermilk was the liquid left behind after
churning butter out of cream. This type of buttermilk is
known as traditional buttermilk.
The tartness of buttermilk is due to acid in the milk. The
increased acidity is primarily due to lactic
acid produced by lactic acid bacteria while
fermenting lactose, the primary sugar in milk.
As the bacteria produces lactic acid, the pH of the
milk decreases and casein, the primary milk protein,
precipitates, causing the curdling of milk.
This process makes buttermilk thicker than plain milk.
44. Kombucha
Kombucha is a tangy/sweet "mushroom tea",
referred to as the "immortal health elixir" dating
back to the Chinese Qin Dynasty
The "mushroom" culture is not technically a
mushroom, but a round pancake-like, firm jelly
structure, called "the mother."
It is a membrane of yeasts and bacteria that
covers the top of the liquid.
45. The yeast component of kombucha may contain
any of Saccharomyces cerevisiae, Brettanomyces
bruxellensis, or Candida stellata.
The acidity and mild alcoholic element of
kombucha resists contamination by most airborne
moulds or bacterial spores.
As a result, kombucha is relatively easy to maintain
as a culture outside of sterile conditions.
The bacteria and yeasts in kombucha may also
produce antimicrobial defense molecules.
46. It contains a compound called glucaric acid,
which enhances the liver’s secretions.
Glucaric acid is being researched as a possible
cancer inhibitor.
It helps to ensure acid/alkaline balance in the
body.
This fermented drink is also rich in antioxidants
and other protein balancing amino acids, such
as L-threonine.
47. Sauerkraut/Khimchi
Sauerkraut is the ancient art of culturing,
fermenting and pickling vegetables that
dates back thousand of years.
The word “sauerkraut” comes from the
German language meaning “sour plants."
It is commonly believed to have been
brought to Europe from China, where
fermented cabbage was eaten as an
ancient food.
Today, it is popular all across Europe, as
well as in Asian cuisine and culture.
The Korean version is known as "kimchee."
48. Basically, it is shredded
cabbage fermented in its
own juice with salt.
Other vegetables and
spices can be added for
extra flavour and variety.
Over time, between 3-7
days, the vegetables
become sweeter, soft,
slightly pickled, tangy, and
incredibly tasty.
49. The fermentation process allows for the
production of lactic acid and the proliferation of
beneficial bacteria, such as, Lactobacillus, and
Pediococcus.
This also lowers pH, creating an acid environment,
where friendly flora can reproduce.
Chinese workers building the Great Wall of China
consumed this food in great quantities.
50. Kimchi contains a high concentration of dietary
fiber, while being low in calories.
One serving also provides over 50% of the daily
recommended amount of vitamin
C and carotene.
Kimchi is rich in vitamin A, thiamine (B1), riboflavin
(B2), calcium, and iron, and contains a number
of lactic acid bacteria, among those the typical
species Lactobacillus kimchii.
“Health” magazine named kimchi in its list of top
five "World's Healthiest Foods" for being rich in
vitamins, aiding digestion, and even possibly
reducing cancer growth
51. Tempeh
Tempeh: - is a rich whole bean cake; high in
protein because of its method of fermentation.
Tempeh or fermented bean cake originated over
2,000 years ago in Indonesia and the island of
Java, where it is still a main food today.
The white mycelium of the spore, Rhizopus
oligosporus, forms a solid bean cake, which can
be sliced, fried or steamed as an alternative to
meat.
For those wanting to cut back on red meats or
chicken, it is a great substitute with no cholesterol.
52. Tempeh is easy to digest because
the beans are pre-digested by the
spore culture, which also provides
beneficial micro-flora to the
intestinal tract.
One of the main reasons why we
ferment foods is to make them
more digestible.
So, for those who can not usually
handle eating beans, this is the
perfect solution. You can eat your
"bean cake" and digest it too!
53. Kefir
Kefir:- originating in the Caucasus of Russia and
Turkey, kefir - is a fermented milk drink high in
probiotic cultures.
It is a tart yogurt-like fermented food that
contains friendly bacteria and yeasts that work
together to provide natural antibiotic properties.
54. Kefir has tremendous healing power.
Its beneficial bacteria and yeast help control the
pathogenic yeast and repopulate the colon with
a favorable, new life force.
It is made from sheep's, cow's or goat's milk or, as
an alternative to dairy, it can be made with
coconut milk.
This "medicinal drink" coats the stomach lining and
contains tryptophan, an amino acid that works
with calcium and magnesium to relax the nerves.
55. The culture, or “Kefir grains", is a
blend of friendly yeast and
bacteria that form a mix of lipids,
sugars and proteins that gel up
into a thick, yogurt-like liquid
consistency.
The "tara" grains of the Tibetan
peoples are a cousin to this
cultured grain, which has
provided them with a similar
fermented drink for eons.
56. Miso
Miso:- a traditional Japanese food, miso is a rich
salty paste made from grains, beans and koji
spores.
Its origins date back to China in 3rd century BC.
The version we know today was later adopted
by the Buddhist and Japanese cultures.
Koji or Aspergillus oryzae spore is a B-12
synthesizing organism that is used to culture or
ferment the beans and grains, much
like kefir grains or kombucha mushroom.
57. Natural miso is a living food containing many
beneficial microorganisms such as
Tetragenococcus halophilus and lactobaccilus
acidophilus which can be killed by over-cooking.
For this reason, it is recommended that the miso
be added to soups or other foods being
prepared just before they are removed from the
heat.
Using miso without any cooking may be even
better.
58. Tapai
Tapai is a very popular fermented snack in Asian
countries. It can be prepared using either glutinous
rice (Oryza sativa glutinosa) or cassava tuber
(Manihot utilisima).
Usually, saccharomyces fungi are used in the
fermentation process.
After fermentation, the glutinous rice or cassava is
soft and juicy.
Tapai is a popular dessert/snack with a sweet and
acidic taste with mild alcoholic flavour.
59. Fermentation is performed by a variety of moulds
including Aspergillus oryzae, Rhizopus
oryzae, or Mucor species, and yeasts including
Saccharomyces cerevisiae, and
Saccharomycopsis fibuliger, and others.
Tapai is made by inoculating a carbohydrate
source with the required microorganisms in a starter
culture.
The culture can be naturally captured from the
wild, by mixing rice flour with ground spices cane
sugar or coconut water, slices of ginger, and water
to make a dough.
60. The dough is pressed into round cakes, and left
to incubate on trays with banana leaves under
and over them for two to three days.
They are then dried and stored. It is a perishable
product and has to be consumed immediately
(within 3 to 4 days) after the optimum stage of
fermentation.
61. Soy sauce (also called soya sauce) is
a condiment produced by fermenting soybeans
with Aspergillus oryzae or Aspergillus
sojae molds, along with water and salt.
After the fermentation, which yields fermented
soybean paste, the paste is pressed, and two
substances are obtained: a liquid, which is the
soy sauce, and a cake of (wheat and) soy
residue.
62. Side effects and risks
Some live microorganisms have a long history of
use as probiotics without causing illness in people.
Probiotics' safety has not been thoroughly studied
scientifically, however.
More information is especially needed on how
safe they are for young children, elderly people,
and people with compromised immune systems.
63. Known side effects
Probiotics' side effects, if they occur, tend to be
mild and digestive (such as gas or bloating).
Probiotics might theoretically cause infections
that need to be treated with antibiotics,
especially in people with underlying health
conditions.
They could also cause gene transfer (insertion of
genetic material into a cell).
Probiotic products taken by mouth as a dietary
supplement are manufactured and regulated as
foods, not drugs.
64. The available evidence in RCTs does not indicate
an increased risk; however, rare adverse events
are difficult to assess, and despite the substantial
number of publications, the current literature is not
well equipped to answer questions on the safety
of probiotic interventions with confidence.
There are no reported ill consequences of natural
probiotic use in literature in-spite of centuries of
use.
65. Are probiotics supplements necessary?
Probiotics supplements are not necessary for
normal, healthy individuals.
If you are healthy, daily consumption of
probiotics-rich foods, particularly fermented
dairy products like yoghurt and cultured milk
drinks, should adequately supply the amount of
probiotics required to maintain a healthy
digestive system and overall wellbeing.
A diet high in Resistant starches and fibre
provide Prebiotics, which keep a healthy
population of probiotics in our intestines.