3. 1.INTRODUCTION
Probiotics are live microbial feed supplements that have
beneficial effects on the host by improving its intestinal
microbial balance.
Survive
stomach
acid and
bile
Establish
residence
in the
intestines
Impart
health
benefits
4. 1.1. Probiotic strains
• L. acidophilus
• L. plantarum
• L. casei subspecies
rhamnosus
• L. brevis
• L. bulgaricus
Lactobacillus
species
• B. adolescentis
• B. bifidum
• B. longum
• B. infantis
• B. breve
Bifidobacterium
species
5. 1.2.History
1907Metchnikoffacid producing bacteria in
fermented milk products.
1965Lilly and Stillwellcoined Probiotic
term.
Henry Tissierisolated Bifidobacteria from
breast fed infants.
1970Probioticsintroduced to dairy
industryin the form of bio-yogurt. Elie Metchnikoff
6. 2. CHARACTERISTICS
Rod/Cocci shaped bacteria.
Lactose or non-digestible carbohydrates.
Survives the passage through the digestive
system.
Attaches to the intestinal epithelia and colonize.
Utilize the nutrients and substrates in a normal
diet.
Non-pathogenic and non toxic.
Beneficial effect on the host.
Anti-inflammatory, anti-mutagenic, immune-
stimulatory.
7. 3. POTENTIAL HEALTH BENEFITS
Improvement of Lactose digestion
Beta-galactosidaselactoselactic acid
Prevention of Colon Cancer
prevents breakdown of β- glucuronidase
Cholesterol Lowering ability
LABbreakdown bile in the gut inhibits its re-absorption
8. Lowering Blood pressure
Consumption of milk fermented with various strains of LAB
may result in modest reductions in blood pressure, due to the
ACE inhibition-like peptides produced during fermentation.
Improves Immune Function and Prevents Infections
Competitive binding
increaseIgA-producing plasma cells, phagocytosis
9. Reduces Inflammation
Stimulates immune response and serum IgE levels cytokine
response.
Modulates inflammatory and hypersensitivity responses
Improves Mineral Absorption
Aids absorption of minerals, especially calcium, due to
increased intestinal acidity.
corrects the mal-absorption of trace minerals.
10. 4.PROBIOTIC PRODUCTS
• L. plantarum.
• Inhibits the
growth of other
organisms.
• Bifidobacterium
lactis.
• Prevents
allergies.
• Bifidobacterium
animalis.
• Stabilizes
intestinal passages.
• Bifidobacteium
bravi.
• Immune-
stimulator.
Bifiene Activia
ProvivaProlactis
11. 4.1. Probiotic Foods
Yogurt
Made from milk inoculated with Streptococcus thermophilus,
Lactobacillus acidophilus or Lactobacillus bulgaricus.
Available in innumerable forms and flavors
1. Low fat chocolate yogurt
2. Drinkable fruit-flavored goat yogurt
12. Juice
First probiotic juice launched in the fall of
2007 by Next Foods.
Goodbelly, organic fruit juice-based
probiotic beverage , contains L.Plantarum, has
effects on irritable bowel syndrome.
Three initial flavors include Brilliant
Blueberry, Peach Mango and Strawberry
Rosehip.
13. Attune Foods: Chocolate & Granola
bars
All products contain “more than 5 times
the live active cultures in yogurt, with less
sugar.
Yakult Dairy Drink
Has citrus flavor
contain around 8 billion live and active
Lactobacillus casei shirota cells per bottle
14. 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.
15. 5.SIDE EFFECTS
Rare cases cause bloating, diarrhea,
abdominal pain.
Causes potential health problems like
skin rash, fever, bloody stools etc.
Sometimes interact with
immunosuppressive drugs leading to
life threatening conditions. So people
taking such drugs should avoid it.
16. 6.SYNBIOTICS
Probiotics + Prebiotics
Foods containing the combination of probiotics and prebiotics
are referred to as synbiotics.
Improved survival in upper GIT.
Synbiotics are supplemented with dairy foods, fortified foods or
in the form of tablets, freezed dried products.
17. A habit
that can really benefits
our overall health-
“TAKING PROBIOTICS”
Thank You!!