Prebiotics and probiotics are non-digestible food ingredients that beneficially affect the host by stimulating the growth of good bacteria in the gut. Prebiotics are fibers that feed probiotics and include inulin, FOS, and GOS. Probiotics are live microorganisms including Lactobacillus and Bifidobacterium. Together, prebiotics and probiotics support digestive and immune health, and may help reduce risk of diseases.

1. PREBIOTICS & PROBIOTICS
NIVYA E M
PhD SCHOLAR
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2. Intestinal microbiota 2
Mouth 107 -108
Stomach
Colon
Stool
Small intestine
Duodenum
Jejunum

3. 3
Synbiotics
Combination of
pro and prebiotics
Probiotics
Live
microorganism
Prebiotics
Food for
probiotics

4. PREBIOTICS
 Term identified & named by Gibson & Roberfroid (1995)
 Substance promote growth or activity of microorganisms
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5. DEFINITION
 ‘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 health’.
(Gibson and Roberfroid,1995)
 ‘Prebiotics are selectively fermented, dietary ingredients that result in
specific changes in the composition and/or activity of the gastrointestinal
microbiota, thus conferring benefits upon host health’.
(Roberfroid, 2007)
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6. (Contd..)
 ‘Prebiotics are mostly fibers that are non-digestible food ingredients and
beneficially affect the host’s health by selectively stimulating the growth
and/or activity of some genera of microorganisms in the colon, generally
lactobacilli and bifidobacteria’.
(DeVrese and Schrezenmeir, 2008)
 According to Gibson et al., (2004) prebiotic should fulfil three criteria:
1. Escape digestion and absorption
2. Get fermented in the colon
3. Enhance the growth of probiotics
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7. SOURCES
 Breast milk
 Soybeans
 Chicory roots
 Raw oats
 Unrefined wheat
 Raw garlic
 Raw and cooked Onions
 Raw asparagus
 Beans
 Bananas
 Barley
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8. Established Prebiotics
• chicory root, wheat, banana, onions, garlicInulin
• Banana, onion, chicory, garlic, wheat,
barley etc..
Fructo-oligosaccharides
• Dairy products, beans, cashews, soy milk
etc
Galacto-oligosaccharides
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• Extracted from soyabean wheySoy-oligosaccharides
• Fruits, vegetables, milk, honeyXylo-oligosaccharides
• soy sauceIsomalto oligosaccharides
• Corn, wheat, potatoes (any starch sources)Pyrodextrins

9. PROPERTIES
 Should not hydrolysed or absorbed in upper GI tract
 Able to alter colonic microflora towards a healthier composition
 Stimulates the growth & activity of intestinal bacteria associated with
health
 Increase the absorption of calcium & magnesium
 Favourable effect on the immune system & provide improved resistance
against infection.
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10. Contd..
 Stability under acidic conditions in the stomach & the small colon
 Resistance to enzymatic digestion
 Increase folate & B vitamins
 Selective stimulation of growth of probiotics
 Eliminate of excess substance such as glucose & cholesterol, favoring only
the absorption of substances need
 Contribution to control of obesity
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11. HEALTH BENEFITS
In GI diseases
 Used as food ingredients to maintain or restore a ‘healthy’ gut microflora.
 It increased intestinal levels of bifidobacteria (and sometimes lactobacilli)
in human.
 Decreasing bad , unwanted bacteria in gut.
 May reduce intestinal infection
 Fructooligosaccharide- treats diarrhoea and reduces the inflammation and
clinical symptoms of IBD
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12. In Hypertension
 Administration of prebiotics has been a highly acceptable
approach for the management of hypertension.
 It is via the lowering of triglycerides and LDL cholesterol and
increasing HDL cholesterol.
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13. In cancer
 Protective effects of prebiotics on cancer have emphasized on
the oligofructose based prebiotics(fructo oligosaccharides &
inulin)
 It is by inhibiting cancer cell formation by improving digestion
and the overall environment of the gut microflora.
 Also reduce the pH of the colon and help support the
production of butyrate- a short chain fatty acid that has been
linked to cancer cell apoptosis
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14. In obesity
 Obesity - complex metabolic disorder with impairments in lipid and
carbohydrate metabolism.
 Prebiotics alter blood lipid profiles by binding cholesterol & bile acids in the
upper gut, increasing sterol excretion & causing a bulking effect in the
intestine improving satiety.
 Increase of calcium and magnesium absorption
 Stronger bones- increased bone density
 Enhanced and strengthened immune system
 Increased good bacteria in the gut
 Improving laxation or regularity by increasing stool bulk
 Reduce post prandial blood glucose levels
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15. Limitations
 Optimum level 0.3-0.4g/kg/day
 Consumption of very higher doses of the recommended
level causes
 Flatulence
 Abdominal pain
 Bloating
 Cramps
 Diarrhoea
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16. PROBIOTICS
 The term probiotic derived from greek word “ for life”.
 It was first coined in 1965 by Lilley and Stillwell.
 According to WHO & FAO probiotics can be defined as “live
microorganisms which when administered in adequate amounts confer a
health benefit to the host”.
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17. Contd..
 It is a mono or mixed cultures of live microorganisms which when
consumed by man or animal, affects beneficially the host by improving the
properties of indigenous microflora.
(Huisint and Shortt, 1996).
 Probiotics are viable microbial food supplements which beneficially
influence the health of the host.
(Schrezenmeir and De Vrese ,2001).
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18. Established Probiotics
Microorganisms Genus
Bacteria Lactobacillus
Bifidobacterium
Streptococcus
Enterococcus
Pediococcus
Leuconostoc
Bacillus
Fungi Aspergillus
Yeast Saccharomyces
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19. SOURCES
 Dairy based products (Yogurt, Sour and Fresh milk, Cheese ,Ice cream,
Spread)
 Vegetable and fruit juices
 Berries
 Soy cheese
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20. Mechanism of action 20
1 2 3 4

21.  Competition for Nutrients
Probiotics may compete for nutrients, which is otherwise
consumed by pathogenic organisms.
 Competition for Adherence
• Probiotic bacteria compete with invading pathogens for
binding sites to epithelial cells

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22.  Stimulate immunity
• Some bacterias such as L.casei stimulate immunity
 Direct antimicrobial effect
• Releases some antimicrobial peptides such as defensins and
cathelicidins
• They prevent epithelial invasion
• Display antimicrobial activity against a wide variety of
bacteria, fungi and some viruses
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23. PROPERTIES
 Safe to the host
 Non pathogenic and non toxic
 Resistance to hydrochloric acid, bile & pancreatic juice
 Have anti-carcinogenic , anti-diarrhoeal, anti-diabetic, anti-
hypertensive, anti-inflammatory activity
 Retain viability during storage & use.
 Produce lactic acid
 Stimulate immune system of the body
 Have the ability to colonize the GI tract.
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24. HEALTH BENEFITS
In Cardiovascular system
 The use of probiotic lactobacillus bacteria helps to reduce serum
cholesterol.
 May be due to the production of hydroxymethyl glutarate which
inhibit hydroxyl methyl glutaryl CoA reductase required for the
cholesterol synthesis
 Anti-diabetic effect
 L.acidophillus and L.casei delay the onset of glucose intolerance,
hyperglycemia, hyperinsulinemia, dyslipidemia and oxidative
stress.
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25. Contd..
Effect on brain
 Probiotic strains have a positive effect on patients with
Alzheimer’s disease.
Anti cancer property
 It have anti-tumour activities due to inhibition of tumour
cells, destruction of carcinogens and activation of host
immune system.
 Effect on GI tract - (Irritable bowel syndrome,
Constipation, diarrhoea, lactose intolerance)
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26. Effect on urogenital infections
 Presence of Lactobacilli in the urogenital microflora in the
healthy women helps to prevent urogenital tract infections,
bacterial vaginosis & many other genital infections.
Kidney stone
 Oxalobacter formigenes is a Gram-negative, anaerobic
bacterium that metabolizes oxalate in the intestinal tract.
 The absence of O. formigenes could permit more absorption of
dietary oxalate in the colon and decreased secretion from
endogenous sources, resulting in higher oxalate excretion in
the urine and thus predisposition to calcium oxalate calculus
formation
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27. Hepatic encephalopathy
 Probiotics disrupt the pathogenesis of hepatic encephalopathy
Anti pathogenic effect
It is performed by:-
 increasing antibody production
 protection of the mucosal epithelium against pathogen
invasion by blocking adhesion sites
 reduction of gut pH blocking of toxin receptor sites
 secretion of antibacterial compounds (bacteriocin)
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28. Other Advantages
 Lactic acid lowers Ph of intestine & inhibiting bacterias
such as clostridium, salmonella, shigella, E.coli etc….
 Aid absorption of minerals especially Ca due to increased
intestinal acidity
 Produce vitamins such as vit B and vit k
 Production of Beta-D- galactosidase enzyme that break
down lactose
 Produce wide range of antimicrobial substances –
acidophillin and bacteriocin
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29. Viability of Probiotic strains
 Viability of probiotic microorganisms, namely, the number of
viable and active cells per g or mL of probiotic food products at
the moment of consumption is the most critical value of these
products, because determines their medicinal efficacy.
(Khorbekandi et al., 2011)
 Maintain consumer confidence in probiotic products, it is
important to ensure a high survival rate of the bacteria during
the production of product as well as over the product shelf life.
(Saxelin et al., 1999)
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30. Contd..
 For positive effect in intestinal tract, some specific requirements regarding
food products should be fulfilled:
1. Probiotics need to resist the manufacturing process.
2. They should remain viable during the storage period in the commercial
products until the end of the shelf-life.
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 The concentrations of 106 and 107-108 cfu mL-1 (cfu g-1) respectively, have
been accepted as the minimum and satisfactory levels. Probiotic products
should be consumed regularly with an approximate amount of 100 g d-1 in
order to deliver about 109 viable cells into the intestine.
(Karimi et al., 2011;Mohammadi et al., 2011; Vinderola et al., 2000)

31. Contd..
 Probiotic products need to be supplemented with additional ingredients to
support the viability throughout processing, storage, distribution, and
gastrointestinal tract to reach the colon.
(Kailasapathy,2000)
 Inulin, oligosaccharides, and fructooligosaccharides (FOS) have good
impacts on the probiotics viability.
 Retention of viability of Bifidobacteria and L. acidophilus greater in
fermented milk with raffinose.
(Martinez et al.,2006)
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32. Factors affecting Viability 32

33. Application of Probiotic strains
 In food Products
 Dairy-based probiotic foods
 Milk and its products is good vehicle of probiotic strains (sour & fresh
milk, yogurt, cheese)
 Dairy products play important role in delivering probiotic bacteria to
human, as these products provide a suitable environment for probiotic
bacteria that support their growth and viability.
(Ross et al.,2002)
 Factors affecting for probiotic application-
1. Viability of probiotics in dairy
2. Physical, chemical and organoleptic properties of final products
3. Probiotic health effect
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34. Drinkable fresh milk and fermented milks
 First commercialized probiotic products.
 Probiotic bacteria used in the manufacture of dairy
beverages, L. rhamnosus GG is the most widely used.
 Dairy beverages contain probiotic bacteria is available
in the market including: Acidophilus milk, Sweet
acidophilus milk, Bifidus milk, Acidophilus
buttermilk,ProViva & others .
.
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35. Yogurt
 One of the original sources of probiotics.
 It is produced using a culture of L. delbrueckii subsp.
bulgaricus & Streptococcus salivarius subsp.
thermophilus bacteria.
 Factors affecting for survival of Lactobacillus and
Bifidobacterium spp. in yogurt include : strains of
probiotic bacteria, pH, presence of hydrogen
peroxide & dissolved oxygen, concentration of
metabolites, buffering capacity of the media as well
as the storage temperature
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36. Cheese
 Cheese was introduced to probiotic industry in 2006.
 Probiotics in cheese were found to survive the passage through
the simulated human gastrointestinal tract & significantly
increase the numbers of probiotic cells in the gut.
 It has relatively low recommended daily intake & need
relatively high inoculation level of probiotics.
 Fresh cheese has high recommended daily intake, which serve
as a food with a high potential to be applied as a carrier for
probiotics.
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37. Other dairy based products
 Include quark, chocolate mousse, frozen fermented
dairy desserts, sour cream, and ice cream can be good
vehicles of probiotics.
 Chocolate mousse is good vehicle for L. paracasei.
 Probiotic cultures do not modify the sensory
characteristics of the ice-creams and frozen desserts
also these products hold good viability for probiotics
during the product storage period.
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38.  Non dairy based probiotic products
Vegetable-based probiotic products
 Fermented vegetables can offer a suitable media to deliver
probiotics.
 low incubation temperature of vegetable fermentation suit for
the introduction of the traditional L. acidophilus &
Bifidobacterium probiotic bacteria.
 Probiotic of L. rhamnosus, L. casei and L. plantarum are better
adapted to the vegetable during fermentation .
 Egs: Carrot juice, tomato juice and cabbage juice
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39. Fruit-based probiotic products
 The fruit juices contain beneficial nutrients that can be an
ideal medium for probiotics.
 Offflavors caused by probiotics may be masked by
adding 10% (v/v) of tropical fruit juices, mainly
pineapple, but also mango or passion fruit.
 Egs: Noni juice, Pomogranate juice and cashew apple
juice
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40. Cereal-based probiotic products
 It have health-benefiting microbes and potentially prebiotic
fibers.
 Cereals are good substrates for the growth of probiotic strains
and due to the presence of non-digestible components of the
cereal matrix, also serve as prebiotics .
 Due to the complexity of cereals, a systematic approach is
required to identify the factors that enhance the growth of
probiotic in cereals.
 Egs : Oats & maize products
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41. Meat-based probiotic foods
 Probiotic applications are restricted to fermented meats.
 LAB are the most common used starter culture in meat
which produce lactic acid from glucose or lactose.
 Dry sausages are non heated meat products, which may be
suitable carriers for probiotics into the human
gastrointestinal tract.
 Egs : Dry sausage and fermented fish products (Ngari,
Hentak &Tungtap )
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42. Symbiotics
 Synbiotics - combination of probiotics and prebiotics
 Concept was first introduced as mixtures of probiotics &
prebiotics that beneficially affect the host by improving the
survival & implantation of live microbial dietary
supplements in the GI tract
 The combination of suitable probiotics and prebiotics
enhances the survival and activity of the organism.
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43. THANK YOU
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