This document discusses probiotics, prebiotics, and synbiotics. It defines probiotics as live microorganisms that provide health benefits when consumed, and defines prebiotics as non-digestible foods that promote the growth of beneficial bacteria. Probiotics must adhere to cells, exclude pathogens, persist and multiply in the gut. Prebiotics include oligosaccharides and fibers that feed beneficial bacteria like Bifidobacterium. Synbiotics combine probiotics and prebiotics to improve survival and growth of probiotic bacteria in the gut. Studies show synbiotics can help recovery after surgery by improving the intestinal flora.

1. Probiotics , Prebiotics
and Synbiotics
Munna Iype Joy
315009
M-TECH, FSQM-
NIFTEM

2. Introduction
• GIT of Gutted organisms contains millions
of microbiota
• In humans the counts goes beyond the
total number of cells which makeup the
body
• Metabolic and endocrine activity of the GIT
results in a significant impact on health and
well-being
• Colonic bacteria plays an important role in
maintaining health

3. • The normal microflora of the gut is
mainly composed of strictly
anaerobic bacteria
• Disturbances in the normal intestinal
microbial community structure can
result in the proliferation of
pathogens
Introduction

4. Gut microflora exerts a considerable
influence on host biochemistry :
(1) enzymatic activity of intestinal
contents
(2) short chain fatty acid
(SCFA)production in the lumen
(3) oxidation-reduction potential of
luminal contents
(4) host physiology
(5) host immunology
(6) modification of host-synthesised
molecules

5. Probiotics
• The idea probiotics was first introduced
by Metchnikoff in 1908.
• Individuals who lived in a certain part of
Bulgaria which attributed to their
ingestion, on a regular basis, of a
fermented milk product
• Probiotics – Greek word meaning “for
life”
• large number of probiotics currently used
and available in dairy fermented foods,
especially in yogurts

6. Definition
• Probiotics can be defined as live
organisms that when ingested in
adequate amounts, exert a health
benefit to the host( Eamonn and
Quigley, 2010).

7. • Lactic acid bacteria beyond
fermentation positively influence our
health mainly by improving the
composition of intestinal microbiota
• For this reason, they are called
probiotics
• Lactobacillus, Bifidobacterium,
Streptococcus, Lactococcus and
Saccharomyces have been promoted in
food products because of their reputed
Probiotics

8. • They possess good sensorial
properties
• fermentative activity,
• good survival during freeze-drying or
spray-drying,
• proper growth and viability in food
products,
• phage resistance and high stability
during long-term storage

9. A number of beneficial roles for
probiotic strains
• (1) re-establishment of balanced intestinal micro
flora
• (2) improving colonization resistance and/or
prevention of diarrhea
• (3) systemic reduction of serum cholesterol
• (4) reduction of faecal enzymes, potential mutagens
which may induce tumours
• (5) metabolism of lactose and reduction of lactose
intolerance
• (6) enhancement of immune system response
• (7) improved calcium absorption
• (8) synthesis of vitamins and predigestion of proteins

10. Requirement to be defined as an
effective probiotic
• (a) adhere to cells
• (b) exclude or reduce pathogenic adherence
• (c) perisist and multiply
• (d) produce acids, hydrogen peroxide and
bacteriocins antagonistic to pathogen
growth
• (e) be safe, non-invasive, noncarcinogenic
and non-pathogenic
• (f) congregate to form a normal balanced
flora

11. Proofs
• Promising evidences have shown that prevention
of GIT colonizing by a variety of pathogens is a
primary mechanism of beneficial effects
mediated by probiotics( Lu and Walker, 2001;
Forestier et al., 2001).
• Probiotic bacteria attach to enterocytes and thus
inhibit the binding of enteric pathogens to the
intestinal mucosa by production of inhibitory
substances (competitive exclusion of pathogens.
These inhibitory substances include becteriocins,
lactic acid and toxic oxygen metabolites)
( Nemcova, 1997; Kopp Hoolihan, 2001).

12. Proofs
• Attachment of probiotic bacteria to cell
surface receptors of enterocytes also
initiates signaling events that results in
the synthesis of cytokines.
Furthermore, the production of butyric
acid by some probiotic bacteria affects
the turnover of enterocytes and
neutralizes the activity of dietary
carcinogens, such as nitrosamines
( Wollowski et al., 2001).

13. Challenges to probiotics
• Studies conducted by Kullen et al, 1997
using Bifidobacterium in the GIT of
humans it was found that in addition to
the challenges in the GIT for survival,
flourishing itself is diffcult.
• Analysis of feaces of volunteers revealed
that after 8 days there was no strains of
Bifidobacterium. This challenge gave rise
to another idea of similiar interest called
Prebiotics

14. Prebiotics
• They are defined as non-digestible or
low-digestible food ingredients that
benefit the host organism by
selectively stimulating the growth or
activity of one or a limited number of
probiotic bacteria in the colon
• Fermentable carbohydrates
(olgisaccharides) are the generally
used prebiotics

15. Prebiotics commonly used in human nutrition
• Lactulose,
• Galactooligosaccharides
• fructooligo saccharides
• inulin and its hydrolysates
• maltooligosaccharides
• resist ant starch are

16. Prebiotic oligosaccharides can be
produced in three different ways:
• By extraction from plant materials
• Microbiological synthesis or
enzymatic synthesis
• Enzymatic hydrolysis of
polysaccharides

17. Prebiotic should be-
1. It must be neither hydrolyzed, nor
absorbed in the upper part of the gastro-
inestinal tract.
2. Selective fermentation by potentially
beneficial bacteria in the colon.
3. Alteration in the cobposition of the colonic
microbiota towards a healthier
compostion.
4. Preferably, induce effects which are
beneficial to the host health

18. Prebiotics and health benefits
(1) reduce risk of Inflammatory and
bowel diseases.
(2) Anti hypertensive effects.
(3) Anti dibetic effect.
4) Hypocholesterolemic effect.
(5) Immunomodulatory effect

19. Main target
• Bifidobacterium is the major gut
organism targeted in prebiotics.
There are a number of effects that
bifidobacterium makes on humans.

20. Bifidobacteria
Lower blood cholestrol levels
Reduce blood ammonia levels
Inhibit growth of potential pathogens
Restore normal Intestinal flora
Produce vitamins
Acts as immunoregulators

21. Case studies
• Gibson and Wang, 1994 conducted in vitro
studies on oligofructose and inulin and
found that it had stimulatory effect on
Bifidobacteria, while maintaining E.coli
and clostridium populations at relatively
low levels.
• In vivo studies by Ohta et al., 1995 on
Fructooiligo saccharides(FOS) found
improved recovery from anemia and
increased absorption of iron(Fe), calcium
and Magnesium, in Fe- deficient anemic
rats.

22. • Ozcelik et al., 1996 shown ( in vivo) that
oral lactulose treatment prior to surgical
trauma reduced bacterial translocation to
mesenteric lymph nodes and portal
venous blood.
• Bovee Oudenhoven and Van der Meer,
1997 shown( In vivo) that combination of
dietary lactulose and calcium phosphate
were protective against Salmonella
infection.
Case studies

23. Synbiotics
• Synbiotics may be defined as a mixture of
probiotics and prebiotics that beneficially
affects the host by improving the survival
and implantation of live microbial dietary
supplements in the gastrointestinal tract.
• In other words the live microbial additions
(probiotics) may be used in conjunction with
specific substrates (prebiotics) for growth
(eg, a fructooligosaccharide in conjunction
with a bifidobacterial strain or lactitol in
conjunction with a lactobacillus organism).

24. Synbiotics & Health Benefits
Pediatric Surgery: For probiotics, live bacterial
preparations of Bifidobacterium breve strain yakult
and Lactobacillus casei strain Shirota were used
and galactooligosacharide were supplemented as
probiotics.As the intestinal bacterial flora was
improved by synbiotic therapy, intestinal
peristalsis recovered, intestinal expansion was
reduced, and the nutritional condition improved as
reflected by gain in body weight(Kanamori et
al.,2004; Kanamori et al.,2003).

25. Thank You