The document discusses probiotics and prebiotics. It defines probiotics as live microorganisms that provide health benefits when consumed, and defines prebiotics as nondigestible food ingredients that promote the growth of beneficial bacteria. Some key points covered include the history of probiotics and prebiotics; characteristics, functions and food sources of probiotics; common prebiotic fibers like inulin and their health benefits; and potential side effects of excessive intake.

1.  SUBMITTED TO:Dr.Ranjeeta
Bhari
 SUBMITTED BY:Arshpreet
kaur
 CLASS:M.sc(hons) biotech 3rd
semester
 ROLL.No.19011005

2.  term comes from the Greek word pro,
meaning “promoting” and biotic, meaning
“life”.
 live micro-organisms, which, when
administered in adequate amount produce
beneficial effect to the host when taken
orally”.

3. HISTORY:
• The concept of probiotics was first introduced
• by Noble prize winner, Elie Metchnikoff.
• He suggested that long and healthy life of Bulgarian
peasants resulted from their consumption of
fermented milk products.
• He himself introduced in his diet sour milk
fermented with bacteria he called “Bulgarian
Bacillus, later called as Lactobacillus delbrueckii
subsp.” and found his health benefited
• The term ‘probiotic’ was first introduced in 1965 by Lily
and Stillwell;

5.  should not be pathogenic
 resistance to hydrochloric acid, bile and
 pancreatic juice.
 should have anti-carcinogenic activity.
 should produce lactic acid.
 should retain viability during storage and use.
 should stimulate the immune system of the
body.
 should have the ability to colonize the
gastrointestinal tract

6.  Competition for essential nutrients
 Production of antimicrobial factors
 Provide favorable environment for growth of
other beneficial bacteria
 Production of short-chain fatty acids with
anti_x0002_inflammatory properties

7.  Yogurt
 Cheese that is NOT baked.
 Fermented milk.
 Kefir.
 Miso.
 Tempeh.
 Sauerkraut.
 Kim chi.
 Soy beverages and unfermented milk.
 Pickle

8.  Yogurt
 Usually made from milk (rarely, from cream)
inoculated with Streptococcus thermophilus
and either Lactobacillus acidophilus or
Lactobacillus bulgaricus.
 Turkish in origin

9.  Wellness Cereal
 Vive contains one billion CFUs of
Lactobacillus acidophilus per serving
Yakult Dairy Drink
 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

10.  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.

11.  •Rare cases cause bloating, diarrhea,
abdominal pain.
 If in excess cause infection that require
medical attentions.
People having compromised immune system
cause potential health problems like skin rash,
fever, bloody stools etc.

12.  They defined prebiotic as nondigestible food ingrediant
that benifically affect the host by stimulating growth of
one or limited growth of bacteria in colon and thus
improves the host health.
 HISTORY:
 In 1995,Glenn Gibson and Marcel Roberfroid introduced
the prebiotic cocept.

13. • Limited hydrolysis and absorption in the upper GIT(gastro-
intestinal tract).
• Selective growth stimulation of beneficial bacteria in the
colon.
• Immuno stimulation.
• Stimulation of beneficial flora that promotes colonization
resistance.

14.  Increase a number of bifidobacterium and
lactic acid bacteria.
 Effect on the metabolism of lipids.
 Suppression of putrefactive bacteria
 reduces chance of colon cancer
 increase bioavailabilty of minerals

15.  INULIN
 Inulin is a dietary fibre that is found in many
common foods such as leeks, kiwi,
asparagus, onions, garlic, bananas, wheat,
rhubarb, dairy products etc.
 There are several benefits of inulin apart from
weight_x0002_management, it even increases
calcium absorption, improved bone health.

16.  group of connected simple sugars.
 Sources include onions and chicory root also
garlic.
 It helps in the stimulate production of
beneficial bacteria, minimal effect on blood
sugar, also help strengthen the immune
system.

18.  XYLO-OLIGOSACCHARIDE
 They are naturally present in fruits,
vegetables, bamboo, milk and honey.
 It help to improve blood sugar levels and fat
absorption, re_x0002_establish normal
colonic flora

19.  GALACTO-OLIGOSACCHARIDE
 Galacto-oligosaccharides, otherwise called(
GOS),
 are found naturally in breast milk but are
added to foods such as infant formula, fruit
drinks, dairy products, breakfast cereals and
biscuit crackers.

20.  CHICORY ROOT:
 JERUSALEM ARTICHOKE:
 GARLIC
 ONION:
 LEEKS:.
 BANANAS:.
 COCOA:

21.  CARDIOVASCULAR DISEASE:chance reduces
 COLON CANCER chance reduces
 DIARRHEA: prevent and treat diarrhea
 IRRITABLE BOWEL SYNDROME(IBS) reduced
 IMMUNE RESPONSE boosting
 ALLERGY prevention

22.  Excessive consumption prebiotics can cause the
abdominal discomfort and distension as well as
significant levels of flatulence.
 The Nutrition Information Centre of south Africa’s
University of Stellenbosh,recommends that daily
consumption of prebiotics should be below 20grams.

23.  www.google.com