The document discusses probiotics, their history, functions, and food sources. It begins by defining probiotics as live microorganisms that provide health benefits when consumed in adequate amounts. The concept of probiotics was first proposed in the early 20th century by Elie Metchnikoff, who suggested certain bacteria in fermented milk could promote intestinal and overall health. The document then outlines the characteristics, mechanisms of action, advantages, and functions of probiotic consumption before providing examples of probiotic foods and the probiotic strains they contain.
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.
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.
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/
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
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."
This is a presentation on probiotic foods, where I have described what probiotic food is, their mechanism of action, adequacy, and some popular forms of probiotic foods present in the market.
mixture of probiotics and prebiotics that beneficially affects the host by improving the survival and activity of beneficial microorganisms in the gut.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Microbiology is the study of living organisms that are so small that they can only be observed with the aid of a powerful microscope. In food microbiology, the organisms of concern are usually classified as bacteria, fungi (yeasts and molds), viruses, and parasitic protozoa
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
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."
This is a presentation on probiotic foods, where I have described what probiotic food is, their mechanism of action, adequacy, and some popular forms of probiotic foods present in the market.
mixture of probiotics and prebiotics that beneficially affects the host by improving the survival and activity of beneficial microorganisms in the gut.
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Microbiology is the study of living organisms that are so small that they can only be observed with the aid of a powerful microscope. In food microbiology, the organisms of concern are usually classified as bacteria, fungi (yeasts and molds), viruses, and parasitic protozoa
Gasbarrini A. Microbiota, Antibiotici e Probiotici in Gastroenterologia. ASMa...Gianfranco Tammaro
PROF. ANTONIO GASBARRINI - 3° Giornata Master ECM in Gastroenterologia 2016 (25/11/2016) - Fondazione Santa Lucia - Sala Congressi - Roma
Sito: www.asmad.net
Canale Youtube: https://youtu.be/ouYcXg_ZtJM
INTRODUCTION
HISTORY
DEFINITION
PREBIOTIC VS PROBIOTIC
COMPOSITION
MECHANISM OF ACTION
COMERCIALLY USED
HEALTH BENEFITS
PROBIOTICS IN ORAL HEALTH
ROLE IN DENTAL CARIES, PDL DS, HALITOSIS
VEHICLES FOR DELIVERY
RECENT ADVANCES
SAFETY ASPECTS
CONCLUSION
Neutraceuticals - Probiotics, Prebiotics & SynbioticsMayur D. Chauhan
The following presentation is only for quick reference. I would advise you to read the theoretical aspects of the respective topic and then use this presentation for your last minute revision. I hope it helps you..!!
Mayur D. Chauhan
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
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,
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
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
1. PROBIOTIC FOOD AND THEIR
FUNCTIONAL ROLE
BY
Pintu choudhary
Master of Technology
( Food Science and Technology)
Indian Institute of Crop Processing Technology
Ministry of Food Processing Industries
Government of India
Thanjavur - 613005
2. Contents
• Definition
• History
• Characteristics
• Mechanism of action
• Advantages
• Functions
• Probiotic foods
• Multi probiotics
• Side effect of probiotics
• Prebiotics
• Characteristics of probiotics,
• Prebiotic foods
• Symbiotic
3. Definitions
•World Health Organization:
“live microorganism which, when
administrated adequate amounts, confer health
benefits on hosts”
•A bacterial strain that
• Survive stomach acid and bile
• Adhere in intestinal lining
• Grows and establishes temporary
residence in intestine
• Impart health benefits
4. Louis Pasteur
(1822 - 1895)
Potential benefits of
Lactobacillus 125 yrs. ago
1905: Concept of Probiotics
Metchikoff Elie
1848-1926
5. History
• 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 Metchnikoff 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 Stillwell.
6. Characteristics of Effective Probiotics
• Able to survive the passage through the digestive
system.
• Able to attach to the intestinal epithelia and colonize.
• Able to maintain good viability.
• Able to utilize the nutrients and substrates in a
normal diet.
• non pathogenic and non toxic.
• Capable of exerting a beneficial effect on the host.
• Stability of desired characteristics during processing,
storage and transportation.
• Anti-inflammatory,antimutagenic,immunostimulatory.
7. 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.
8. • Produce a wide range of antimicrobial
substances acidophilin and bacitracin etc.
help to control pathogenic bacteria .
• Produce vitamins (especially Vitamin B
and vitamin k
• Act as barriers to prevent harmful bacteria
from colonizing the intestines
Cont.
9. Mechanism of Action of
Probiotics
Inhibit Potentially Pathogenic Microorganisms
(PPMs)
• Reduction in Intestinal pH
• Production of bacteriocins
• Competitive blocking of adhesion sites
• Competition for nutrients
12. Allergy Prevention
and Recovery
• Experimental evidence indicates that probiotics are
effective in treating atopic eczema in infants.
• It has also been shown that the incidence of allergies in
infants with a high risk of allergy can be halved with the
consumption of certain probiotics by their mothers when
pregnant and by the infant after birth.
• It is thought that consumption of probiotics helps to form
a normally functioning immune system, preventing
allergies(Ouwehand, 2007).
13. Treatment of Peptic Ulcers
• Helicobacter pylori is a pathogenic bacteria that causes
peptic ulcers and other gastric problems. H. pylori is
normally treated with antibiotics. This treatment is
expensive and has negative side effects.
• The consumption of probiotics with antibiotics is thought
to be the most effective and safest treatment. (Lesbros-
Pantoflickova,Corthésy-Theulaz& Blum, 2007).
14. Diarrhea
• Evidence indicates that probiotic bacteria in foods can
help prevent and treat diarrhea in children. Rotavirus
infections are a common cause of diarrhea in
children. In clinical trials, infected children who
consumed probiotic fermented milk had lower rates of
diarrhea (Agrawal, 2005) .
• Probiotic treatments have also been used to
effectively treat antibiotic associated diarrhea
(Agrawal, 2005)
15. Blood Pressure Regulation
• Milk is fermented by bacteria and the protein in
the milk is hydrolyzed into smaller peptides. The
peptides are absorbed in the small intestine.
Consumption of these peptides in milk and
yogurt have been shown in clinical studies to
lower blood pressure in some individuals
(Jauhiainen & Korpela,2007).
16. Regularity
• The consumption of probiotics reduces the
transit time for the movement of wastes through
the intestines. This results in reduced
constipation and may help prevent colon cancer
(Dannon,2007).
• Prebiotics also decrease transit time through the
intestines because they are a form of fiber
( Dempsters,2007).
17. Reduction of Infection
• Probiotics and prebiotics have been shown to
reduce infections in sick and postoperative
patients. Because the use of antibiotics reduces
the population of intestinal bacteria, using
probiotics and prebiotics to repopulate the
digestive tract, ensures the presence of a
healthy n of good bacteria to prevent infection
(Agrawal, 2005)
18. Lactose Digestion
• Individuals with lactose intolerance are missing
important digestive enzyme, lactase. Probiotic
bacteria make the lactase enzyme and
consumption of these bacteria can help lactose
digestion (Stanton,Gardiner,Meehan,Collins,
Fitzgerald, Lynch, & Ross, 2001)
Immune Function
• Consumption of probiotics can enhance natural
immune functions (Agrawal, 2005).
19. Lowering cholesterol
A range of LAB able to break down bile in
the gut, thus inhibiting its reabsorption
(which enters the blood as cholesterol)
22. Other Species of Probiotic
• Streptococcus salivarius ssp. thermophilus
• Lactococcus lactis ssp. lactis
• Lactococcus lactis s ssp. cremoris
• Enterococcus faecium
• Leuconostoc mesenteroides ssp. dextranicum
• Propionibacterium freudenreichii
• Pediococcus acidilactici
• Saccharomyces boulardii
23. Example of 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. Low fat chocolate yogurt
2. Drinkable fruit-flavored goat yogurt
3. Neon-colored yogurt in squeeze tubes
24. Frozen Yogurt
Laloo’s Goat’s Milk Frozen Yogurt,
naturally chock-full of S.
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
25. 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
Lactobacillus acidophilus per serving.
26. 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
27. 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
28. 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.
29. 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
30. 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 immunosuppressive drugs
leading to life threating conditions. So people taking
such drugs should avoid it.
31. Prebiotics
• A prebiotic is a non-digestible 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 : inulin, garlic, onions, chicory root,
Asparagus, whole wheat, rye, barley
33. Characteristics of Prebiotics
• Should not be hydrolyzed 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 micro flora
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.
• Favorable effect on the immune system and provide
improved resistance against infection.
34. Synbiotics
• PROBIOTICS + PREBIOTICS
• Foods containing the combination of probiotics and
prebiotics are referred to as symbiotic.
• Improved survival in upper GIT and more efficient
implantation.
35. Conclusions
• Probiotic bacteria confer health benefits by
bolstering protective, structural and metabolic
functions in the human body.
• Not all probiotics are equal.
• Disconnect between scientific evidence and
allowable claims.
• Claims should be substantiated with well-
controlled clinical studies.
• Products should be characterized for content
and stability.
36. 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
37. A habit
that can really benefits
our overall health-
“TAKING PROBIOTICS”
38. References
• Agrawal, R. (2005). Probiotics: an Emerging Food Supplement with Health
Benefits. Food Biotechnology,
• 19, 227-246.
• Arvanitoyannis, I. S. & Van Houwelingen-Koukaliaroglou, M. (2005).
Functional Foods: A Survey Of
• Health Claims, Pros and Cons, and Current Legislation. Critical Reviews in
Food Science and Nutrition,
• (45), 385-404.
• Dannon. (2007). A lowfat yogurt that helps naturally regulate the digestive
system. Retrieved June 26,
• 2007, from http://www.activia.com/pdf/Act_scientific_summary.pdf?v1
• Dempster’s. (2007). Introducing fibre with a difference, a prebiotic
difference.
• FAO/WHO Working Group. (2002). Guidelines for the Evaluation of
Probiotics in Food. Retrieved May
• 30, 2007, from ftp://ftp.fao.org/es/esn/food/wgreport2.pdf.
Editor's Notes
In conclusion, the intestinal flora may impact health through a number of protective, structural, and metabolic functions. Although
these mechanisms have not been fully characterized, probiotic bacteria are believed to confer health benefits by bolstering these effects.
However, it is essential to understand that not all probiotics are created equal, as the benefits of these agents are both
strain-specific and dose-specific. Although the range of probiotic products is expanding, making clinical recommendations can be complicated by misinformation as well as the frequent disconnect between scientific evidence and allowable claims on these products. Consumers and health care professionals choosing probiotics should ensure that the health claim(s) regarding the product are substantiated with well-controlled studies and that the product has been adequately characterized for content and stability.