Probiotics are live microorganisms that provide health benefits when consumed. The document defines probiotics and discusses their mechanisms of action, health benefits, common types found in foods, and uses in treating various conditions like diarrhea, IBS, and H. pylori infections. Key points are that probiotics can help restore gut balance, produce antibacterial substances, and improve immune function. Common probiotic bacteria are lactobacilli and bifidobacteria.

1. PROBIOTICS

2. INTRODUCTION
• Probiotics term coined in 1965 by Lilly And Stillwell
• The world health organization defines probiotics as live microorganisms, which when
administered in adequate amounts confer a health benefit on a host.
• The term probiotic comes from the Latin or Greek pro, “before, forward”, and bios, or
“life” — thus probiotics are life-promoting.
• we use the term probiotics to refer to beneficial bacteria.
• The most common types of these beneficial bacteria are Lactobacilli and Bifidobacteria.
• Probiotics, which means “for life” was meant to contrast“antibiotics”, popularly
prescribed and known to also destroy beneficial organisms and impact the immune
system.

3. DEFINITION
• Probiotics have been defined as microbial cell preparations or
components of microbial cells that have a beneficial effect on the
health and well-being of the host (Salminen 1999)
• Probiotic organisms are live microorganisms thought to be beneficial
to the host organism.
• According to the currently adopted definition by FAO/WHO,
probiotics are: "Live microorganisms which when administered in
adequate amounts confer a health benefit on the host".
• Lactic acid bacteria (LAB) and bifidobacteria are the most common
types of microbes used as probiotics; but certain yeasts and bacilli
may also be used.

4. WHY ARE PROBIOTICS NECESSARY

5. FOODS CONTAINING PROBIOTICS
• milk
• soyamilk
• tofu
• curd
• lassi
• idli
• dosas
• dhokla
• lassi

6. FEATURES OF PROBIOTICS
• Able to survive the passage through the digestive system
• Able to attach to the intestinal epithelia and colonize
• Resistant of gastric acidity, bile acids
• able to produce anti bacterial substances
• 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

7. • It should have anti-carcinogenic activity.
• It should produce lactic acid.
• It should retain viability during storage and use.
• It should stimulate the immune system of the body.
• It should have the ability to colonize the gastrointestinal tract.

8. MECHANISM OF ACTION
• Production of low molecular weight anti bacterial substances inhibit
growth of both gram positive and gram negative organisms
• modify toxin receptors and block toxin mediated pathology
• also prevent bacteria colonisation by compititve inhibition for
microbial adhesion sites.

9. FUNCTION
• Restore the balance between ‘Good’ and ‘bad’ bacteria in gut secrete
bactericidal proteins
• decreases the pH
• Block the attachment & invasion of epithelium by pathogens
• Anti Cancer Effects
• Decrease Lactose Intolorance
• Alter host immune responses
• stimulate IgA production
• ↓ proinflammatory cytokines
• Improve epithelial barrier function
• ↑ mucus production
• ↑ barrier integrity

10. DECREASE LACTOSE INTOLORANCE
• lactose intolerant individuals tolerate yoghurt due to more supply of
lactase activity from lactic acid bacteria present in yogurt itself
• it reduces calcium m alabsoprtion
• in acidic condition, cakcium absorption is more
• production of lactic acid by hydrolysis of milk is by probiotics.

11. ANTI CANCER EFFECTS
• hign animal fat and high protein diet increase the susceptibiloty of
colon cancer by conversdion of pre-carcinogens to carcinogens by
intestinal micro flora by enzymes namely glycosidase, B-
glucoronidase, azoreductase, nitroreducrase.
• probiotics reduces these enzymes.

12. • The rationale for using probiotics in infectious diarrhoea is that they
act against enteric pathogens by competing for available nutrients
and binding sites, making the gut contents acid, producing a variety of
chemicals, and increasing specific and non-specific immune responses
(Gismondo 1999; Goldin 1998; Vanderhoof 1998).
• No serious adverse effects of probiotics have been suggested in well
people, but rarely, infections have been reported in people with
impaired immune systems or indwelling catheters (Hata1988;
Piarroux 1999; Salminen 1998; Saxelin 1996; Sussman1986).

13. USES
• Probiotics were identified to beneficially affect the host by improving its intestinal
microbial balance, thus inhibiting pathogens and toxin producing bacteria.
• Today, specific health effects are being investigated and documented including alleviation
of chronic intestinal inflammatory diseases, prevention and treatment of pathogen-
induced diarrhoea, urogenital infections, and atopic diseases.
• Antibiotic associated diarrhea
• Probiotics and Cancer
• Hepatic Diseases
• Helicobacter pylori Infections
• Treat high cholesterol

14. DISADVANTAGES
• Taking them in larger amounts might produce digestive issues, such as
gas and bloating, but they are usually temporary.
• treating lactobacillus septicaemia which is a potentially fatal disease
caused by the consumption of probiotics.
• Discomfort in the gastrointestinal tract
• Allergy

15. • Six systematic reviews of probiotics in acute diarrhoea have been
published.
• Szajewska 2001 included only published, randomized, placebo-
controlled double-blind studies of acute diarrhoea lasting three or
more days in infants and children. A score was used to assess the
methodological quality of these trials. The effects of all probiotics and
individual strains were analysed.
• The risk of diarrhoea lasting three or more days was reduced by 0.40
in the probiotic compared with the placebo group.
• Lactobacillus was thought to be particularly effective in diarrhoea

16. A total of 1045 adults aged between 20 and 75 years with Rome-diagnosed IBS were included.
The ranges of doses of total Bifidobacteria were 106 to > 1011 cfu and duration of supplementation between 2
and 8 weeks.
Bifidobacteria was delivered through either intake of fermented milk products (n = 3) [13, 16, 17],
encapsulation (n = 4) or via a malted milk beverage
- found non-significant improvements

17. 39.4% have previously taken probiotics
44.6% could identify at least one species present in their supplement,
42.5% could identify the number of strains
33.0% could identify the dosage.
Gut health was the most common reason for taking probiotics (58.1%).
Most rated price as important when purchasing probiotics (70.3%)

18. Sixty-six patients in the probiotics group and 64 patients in the placebo group
completed the 8-wk treatment. The healing rate and RDQ score had no significant
difference between the two groups
relapse was shorter in the placebo group than in the probiotics group
(probiotics group refers to esomeprazole 20 mg b.i.d. and live combined Bacillus subtilis and Enterococcus faecium enteric-
coated capsules 500 mg t.i.d. treatment; the placebo group refers to esomeprazole 20 mg b.i.d. and placebo treatment)

19. The application of probiotics in treating CDAD is an approach which has been known, but new interest has
developed recently due to ongoing research in the field. After analyzing the available studies, most advocated in
favor of using probiotics.
However, comprehensive research is lacking, and studies need to be performed to better understand possible
serious long-term complications

20. : Probiotics improved the eradication rate and reduced side effects when added to the treatments
designed to eradicate H pylori.
The use of probiotics before the eradication treatment and throughout the eradication treatment, and
also the use of probiotics for more than 2 weeks, exerted better eradication effects.
Probiotics combined with the bismuth quadruple regimen was the best combination.
Lactobacillus and multiple strains were better choices of probiotic strains.

21. Prebiotic:
• Prebiotics are non-digestible by the host but may serve as substrates
for intestinal microorganisms. They are likely to have a positive effect
on the host by stimulating the growth or activity of certain bacteria
present (Guarner et al., 2011)

22. LET YOUR FOOD BE YOUR MEDICINE
AND YOUR MEDICINE BE IN YOUR
FOOD
-HIPPOCRATE