An interactive Powerpoint presentation on the Health benefits of Choline, Lacto bacillus bacteria and Phenolics along with their mode of actions.

1. Health Benefits of
Choline, Lactic Acid
Bacteria, Phenolics and
their Mode of Action
Presented by:
B.Tech Food Technology (4th sem)
Jamia Hamdard University

2. INDEX
Choline
Its heath
benefits
Mode of
Action
Lactic Acid
Bacteria
Its heath
benefits
Mode of
Action
Phenolics
Its health
benefits
Mode of
Action

3. Choline
• Choline is an organic, water
soluble compound.
• It is neither a vitamin or a
mineral, however it is often
grouped with Vitamin B
complex due to its similarities.
• It is an essential nutrient and
affects a number of vital bodily
functions.

4. Health
benefits
of Choline
Fetal development: For pregnant
women, choline is a critical nutrient
because of its role in proper fetal
and child development.
Unfortunately, pregnant women
often consume inadequate
amounts, and many multi-vitamins
and prenatal supplements do not
contain choline. Choline plays a
critical role in the development of
the part of the brain that regulates
memory.
Cognitive function: Choline is
important to memory
and cognitive function. It is
clearly linked to fetal and
infant brain development
and enhanced memory and
cognition. Insufficient
choline in the fetal brain
affects the development of
the areas of the brain that
regulate memory.

5. Heart health: Among choline’s significant health benefits is the prevention
of blood plaque formation. This, in turn, prevents clots that cause heart
attacks and strokes. Choline is also instrumental in supporting the nerve
impulse systems that ensure a regular heartbeat and a strong heart muscle.
Liver health: Choline supports normal liver function and helps prevent NAFLD
(non alcoholic fatty liver disease). Consuming adequate amounts of choline
promotes liver health. A healthy liver helps fight infection, provides
detoxification by removing harmful substances from the blood, and helps
process the food and drinks we consume to store energy, vitamins and minerals
for future use.
Sports Performance: Choline is an essential nutrient for health and optimized physical
performance. It benefits athletes in several ways, including enhancing muscle
performance during exercise, improving stamina, supporting communication with
muscle fibers and promoting muscle recovery following repetitive motion. However,
when athletes are deficient in choline—and when sources of choline are exhausted in
the body—the body takes choline away from other key systems and organs.

6. MODE OF ACTION
• The most most sources of choline in food are fat-soluble phospholipids,
phosphotidylcholine (role in maintenance of cell membrane integrity is vital to allof the
basic biological processes) and sphingomyelin maintenance of cell structure and function)(
as well as the water-soluble compounds phosphocholine, glycerolphosphocholine, and free
choline.
• When these choline-containing compounds ingested, pancreatic and mucosal enzymes
liberate free choline from about half of the fat-soluble forms and some water soluble-forms.
Free choline, phosphocholine and glycerophosphocholine are absorbed in the small
intestine, enter portal circulation and stored in liver
• Remaining fat-soluble phospholipids are absorbed intact, incorporated into chylomicrons,
and secreted into the lymphatic circulation, where they are distributed to tissues and other
organs, including the brain and placenta.

7. • Acetylcholine is one of the major neurotransmitters and requires
choline for its synthesis. Adequate acetylcholine levels in the brain are
believed to be protective against certain types of dermentia, including
Alzheimers disease.

8. Lactic Acid Bacteria
• Lactic Acid Bacteria (LAB) are Gram-positive, non-
spore forming cocci, coccobacilli or rods.
• They generally are non respiratory and lack catalase.
They ferment glucose primarily to lactic acid, or to
lactic acid, CO2 and ethanol.
• All LAB grow anaerobically, but unlike most
anaerobes, they grow in the presence of O2 as
"aerotolerant anaerobes".
• Because they obtain energy only from the metabolism
of sugars, lactic acid bacteria are restricted to
environments in which sugars are present.
• Lactic acid bacteria are among the most important
groups of microorganisms used in food fermentations.
They contribute to the taste and texture of fermented
products and inhibit food spoilage bacteria by
producing growth-inhibiting substances and large
amounts of lactic acid.

9. Health Benefits
• Lactic acid bacteria plays an important role in
the control of irritable bowel syndrome and
inflammatory bowel diseases, suppression of
endogenous/exogenous pathogens by
normalization of the intestinal microbial
composition, alleviation of food allergy
symptoms in infants by immunomodulation
and reducing risk factors for colon cancer by
metabolic effects.
• It plays a therapeutic role by lowering
cholesterol, improving lactose tolerance,
nutritional enhancement and preventing
some cancers and antibiotic associated
diarrhea.
• Inhibit pathogens, such as E. coli or
Clostridium perfringens
• Prevent diarrhea caused by (rota)virus or
Salmonella.

10. Reduce effects (or eliminates)
Candida infection
Restore mucous lining of the
“gut”
Stimulates immune system
Kidney stone development
may be decreased by
improving the “gut” flora
because probiotic bacteria
has been shown to neutralize
oxalate, one of the risks for
developing kidney stones
Release vitamins, minerals
and enzymes from foods,
making them readily-
available

11. DESTROY WIDE-
RANGE OF
NATURAL AND
SYNTHETIC
TOXINS IN RAW
FOODS
INCREASE
DEFECATION,
REDUCING
CONSTIPATION
BREAK DOWN
SUGARS,
STARCHES AND
LACTOSE FOR
EASIER
DIGESTION
PANCREAS,
LIVER, KIDNEY
ARE LESS
STRESSED
HELP IN THE
RELIEF OF
ANXIETY AND
DEPRESSION
(ENZYMES PLAY
A HUGE ROLE IN
GUT-
SEROTONIN
PRODUCTION!)
CREATE
BENEFICIAL
FIBER THAT IS
MORE
COMPATIBLE
WITH
DIGESTIVE
TRACT

12. Mode of Action
 It is accepted that LAB exert beneficial effects through two
mechanisms: direct effects of the live microbial cells, known as the
“probiotic effect” or indirect effects during fermentation where
these microbes act as cell factories for the generation of secondary
metabolites with health-promoting properties.
 The effects of LABs can be classified in three modes of action. The
first is related with the modulation of the host’s defenses which is
most likely important for the prevention and treatment of infectious
disease and also for treatment of intestinal inflammation. LAB may
influence the immune system by means of products such as
metabolites, cell wall components or DNA. In fact, these products
can be recognized by the host cells sensitive for these because of the
presence of a specific receptor.
 The main target cells are generally the gut epithelial and the gut-
associated immune cells. Finally, the interaction between probiotics
and the host’s immune cells by adhesion might be the triggering
signaling cascade leading to immune modulation.

13. The second mechanism of action can be described by a direct effect on other
microorganisms which can be commensal and/or pathogenic. In this case, the
therapy and the treatment of infections are concerned but restoration of the
microbial balance in the gut is an important factor too. Probiotics have the ability
to be competitive with pathogens and therefore allow for preventing their
adhesion to the intestine. Eventually, probiotics have the ability to affect some
microbial products such as toxins and host products like bile salts and food
ingredients. However, it is important to know that these three mechanisms of
action are strain-dependent, and to date the modes of action of probiotic bacteria
are not yet fully known.

14. Phenolics
• The term Phenolics or ‘Polyphenol’
can be defined as substance which
possesses an aromatic ring behaving
one or more hydroxy substitutes
including functional derivatives
(esters, methyl esters, glycoside, etc.)
• Most phenolic have two or more
hydroxyl groups and are bioactive
substances.
• Phenolics include flavoner, flavanol
and flavonoid and their glycosides,
catechin, proanthocyanins,
anthocyanidins.

15. Health Benefits
Proanthocyanins: or condensed tannin are
polyflavonoids in nature consisting of chain of flavan-
3-ol emits. Found in apple, grape, plum, barley,
strawberry. Proanthocyanins may work as
antioxidants.
Catechin: Catechin are only rich in tea leaves where
they may constitute up to 30% of the dry leaf weight.
All teas from Camellia plant are rich in polyphenols
antioxidant that detoxify cell, damaging free radicals
in the body, had lower level of Cortisol.

16. • Anthocyanins: are universal plant colorants and
are responsible for the brilliant orange, pink,
scarlet red, mauve, violet and blue colours of
flower petals and fruit. They offer ant-
inflammatory, anti-viral and anti-cancer benefits
(including high blood pressure, colds, and urinary
tract infections). Enhances heart rates, improves
cholesterol levels and blood sugar metabolisms as
well as fights oxidative stress.

17. Mode Of Action
• Phenolic hydroxyl groups are good hydrogen donors: hydrogen-
donating antioxidants can react with reactive nitrogen species in a
termination reaction, which breaks the cycle of generation of new
radicals.
• Following interaction with the initial reactive species, a radical form
of the antioxidant is produced, having a much greater chemical
stability than the initial radical. The interaction of the hydroxyl
groups of phenolics with the π-electrons of the benzene ring gives
the molecules special properties, most notably the ability to
generate free radicals where the radical is stabilized by
delocalization. The formation of these relatively long-lived radicals
is able to modify radical-mediated oxidation processes.

18. • The antioxidant capacity of phenolic compounds is also attributed to
their ability to chelate metal ions involved in the production of free
radicals. However, phenolics can act as pro-oxidants by chelating
metals in a manner that maintains or increase their catalytic activity
or by reducing metals, thus increasing their ability to form free
radicals.
• Phenolics structures often have the potential to strongly interact with
protein , due to their hydrophobic benzenoid rings and hydrogen-
bonding potential of the phenolic hydroxyl groups. This gives
phenolics the ability to act as antioxidants also by virtue of their
capacity to inhibit some enzymes involved in radical generation.

19. THANK
YOU