Food Science & Technology
Saturday, 24 March 2012
Sunday, 26 February 2012
Probiotics
Probiotics
Probiotics
are defined as "live microbial food ingredients that have a
beneficial effect on human health" (Salminen et al., 1998).
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".
There
are a large number of probiotics currently used and available in
dairy fermented foods, especially in yogurts. Lactic acid bacteria
constitute a diverse group of organisms providing considerable
benefits to humankind, some as natural inhabitants of the intestinal
tract and others as fermentative lactic acid bacteria used in food
industry, imparting flavor, texture and possessing preservative
properties. Beyond these, some species are administered to humans as
live microbial supplements, which positively influence our health
mainly by improving the composition of intestinal microbiota. For
this reason, they are called probiotics. Some selected strains of
Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus and
Saccharomyces have been promoted in food products because of their
reputed health benefits (Dimer & Gibson 1998; Sanders, 1998;
Fuller, 1991; Ouwehand et al., 1999; Puupponen-Pimia et al., 2002).
Well-supported
benefits of Probiotics
- Promote recovery from diarrhea caused by rotavirus, travel and antibiotics
- Produce lactase and can alleviate symptoms of lactose intolerance
- Help the gut heal in inflammatory bowel diseases
- Relieve constipation
Other possible
health benefits of probiotics may include:
- Reduce cholesterol and blood pressure
- Treat Helicobacter pylori, a common cause of peptic ulcers
- Ease symptoms of irritable bowel syndrome
- Enhance immune health, including gastrointestinal
- Reduce risk of pathogenic infections
- Reduce risk of certain cancers
- Treat for food allergies
- Increase nutrient bioavailability
- Reduce incidence of dental caries
- Optimize effects of vaccines
(Guidelines for
the evaluation of probiotics in food. Report of a Joint FAO/WHO
Working Group, 2002. )
Foods
Containing Probiotics
- Cheese
- Yogurt
- Sour cream
- Smoothies
- Cereal
- Fitness bars
- Infant formulas
- Asparagus
- Soybeans
- Infant formulas
- Artichokes
Proven
Probiotic Strains
- Bacillus coagulans
- Bifidobacterium bifidum
- Lactobacillus acidophilus
- Lactobacillus casei
- Bifidobacterium animalis subsp. Lactis
- Bifidobacterium breve
- Bifidobacterium infantis
- Escherichia coli
- Lactococcus lactis
- Lactobacillus rhamnosus
- Saccharomyces boulardii
- Lactobacillus bifidus
- Streptococcus thermophilus
- Lactobacillus bulgaricus
(Sanders, ME
(June 2007). "Probiotics, strains matter". . Functional
foods & nutraceuticals magazine: 36–41)
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