History of Probiotics- 400 BC“Death sits in the bowels; a bad digestion is the root

of all evil” - Hippocrates, ca. 400 BC

BackgroundOrigin of the probiotic conceptlie

with Elie Metschnikof and his observations of the longevity of Balkan peasants who ate a diet containing large quantities of fermented milks.

History of Probiotics1899: Tissier identifies Bifidobacteria spp. and promoted its

therapeutic use for treating infant diarrhoea.

1906: Elie Metchnikoff at Institute Pasteur Paris, proposed concept of probiotic: “Bulgarian bacillus”

1926 Kipeloff – stressed importance of Lactobacillus acidophilus for good health.

1930’s: Minoru Shirota isolated Lactobacillus casei Shirota and developed beverage to promote health in Japan.

1974 – Parker was 1st to use term probiotics.

1989 – Fuller defined probiotics.

Probiotic ConceptProbiotic ( Greek term)

Pro – for, biotic- life

Probiotic- “ for life”

WHO/FAO, 2001 Definition of Probiotics :

Live microorganism which when administered in adequate amounts confer a health benefit on the host.

Most probiotics are bacteria , they are small, single-celled organisms.

One yeast Saccharomyces boulardii also has been evaluated as probiotics.

Most probiotic strains contain bacteria from genera:

Lactobacillus or Bifidobacterium,Escherichia,Enterococcus,BacillusSaccharomyces (a yeast)

These all given above are marketed as probiotics.

Lactic acid bacteriaLactobacillus acidophilusLactobacillus caseiLactobacillus rhamnosusLactobacillus plantarumLactobacillus

delbrueckiissp. bulgaricusLactococcuslactisEnterococcus faeciumStreptococcus thermophilus

Bifidobacteria Bifidobacterium animalis

ssp.lactis Bifidobacterium longumBifidobacterium bifidumBifidobacterium breveBifidobacterium infantisBifidobacterium

pseudolongumBifidobacterium

thermophilumOther bacteriaBacillus ssp.Fungi: Saccharomycessp.

Dairy sources of ProbioticsProbiotic dahiCultured yogurtCheese with added

Probiotics.Kefir.

Administration of probiotics:Probiotic bacteria should be present in a food to minimum

concentration of 106 cfu/g or the daily intake should be about 109 cfu/g

Why Dairy Products as Delivery System for Probiotics ?

1.Dairy Foods can Protect Probiotic Bacteria

2.Refrigeration keeps Probiotic Bacteria stable and viable

3.Cultured Dairy products are a Complete Healthy Package

Dairy Foods can Protect Probiotic Bacteria

Refrigeration keeps Probiotic Bacteria stable and viable

Cultured Dairy products are a Complete Healthy Package

Many bacteria are unable to survive the acidic environment of the stomach.

Dairy products, such as milk, yogurt and cheese, can buffer stomach acid and increase the probiotic’s chance for survival.

Dairy foods are refrigerated to prevent spoilage.

Probiotic bacteria in cultured dairy products benefit, as they remain the most stable in this storage condition.

It is well known that dairy foods contain a unique combination of nutrients that work together to improve health.

Consumers now perceive health benefits not only from calcium, vitamin D, and protein in cultured dairy foods, but also from natural friendly bacteria.

Improvements for survival of probiotics Various physical methods and long

storage of products may affect the non viability of probiotics in product.

Entrapment of microorganisms with artificial/biological membranes/supports/ coverings

Addition of prebiotics such as inulin, oligosaccharides etc

Addition of other food additives such as fibres,vitamins etc.

Microencapsulation

Prebiotics

Other food supplements

Encapsulation of ProbioticsIn the recent past, explosion of probiotic health-based products.

Reports indicated poor survival of probiotic bacteria in products.

Survival of these bacteria in human GIT system is questionable.

Encapsulation may be defined as a process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm.

The reported food vehicles for delivery of encapsulated probiotic bacteria are yoghurt, cheese, ice cream and mayonnaise.

Encapsulation of Probiotics

Encapsulation is a powerful technology which has been developed for use in the food industry and allows the protection of bacterial cells (Borgogna et al., 2010).

Providing probiotic living cells with a physical barrier against adverse environmental conditions is an approach currently receiving considerable interest (Kailasapathy, 2009).

Probiotic encapsulation is used to protect the cells against an adverse environment more than controlled release (Zuidam and Shimoni, 2009).

Methods of Encapsulation

Spray DryingEmulsificationExtrusionEncapsulation by coating and agglomeration

Probiotic encapsulation technologies: size range provided by each technique.

Materials used for Encapsulation

AlginateGellan gum and xanthan gumk-CarrageenanCellulose acetate phthalateChitosanStarchGelatin

. Applications :

Control of fermentation process (Champagne and Cote, 1987; Champagne, 1990).

Are more effective than free cells in some process (Kearney et al., 1990).

Encapsulation in alginate beads decreases the amount of acetic acid produced (Adhikari et al., 2000).

1% sodium alginate mixed with 1% peptide and 3% fructooligosaccharides as coating material showed highest survival of probiotics in terms of probiotic count. (Chen et al., 2005)

Providing from undesired metabolic products

Micro-encapsulation will assume importance in delivering viable strains of probiotic bacteria in large numbers to consumers.

It will be used as a tool to coencapsulate both prebiotic ingredients and probiotic bacteria within the same capsule to enhance growth and multiplication of these bacteria through symbiotic effects when they are released in the gastro-intestinal tract.

In the future multiple-delivery may be developed, such as co-encapsulating prebiotics and probiotics as well

as nutraceuticals, thus a new area of more complex

nutritional matrices will need to be investigated.

PrebioticsThe term prebiotic was coined by Gibson and Roberfroid in

1995.

Prebiotics are non-digestible food substances that favor the growth of other bacteria (FAO/WHO 2001).

Prebiotics acts as cofactors for probiotics.

Viability of Bifidobacterium spp. was high in presence of fructooligosaccharides followed by galactooligosaccharides and inulin. (Shin et al., 2000)

Criteria for prebiotics:

Resistance to gastric acid and intestinal enzymes, no absorption in the gut

•Fermentation by intestinal bacteria

•Selective stimulation of the growth and /or activity of specific bacteria

•Target bacteria: Bifidobacteria, Lactobacilli .

Source: Garlic,Onions, Chicory root ,Asparagus, Whole wheat, Rye ,Barley, Banana, Sweet potato.

Food grade commercial prebiotics Lactulose

Galactosaccharides

Fructo-oligosaccharides

Isomalto-oligosccharides

Lacto-sucrose

Gentio-oligosaccharides

Xylooligosaccharides

Eat Probiotics foods, live healthy life.

Eat Probiotics foods, live healthy life

So…..

Eat the “good bugs” every day……….

Invite them in………..

You will find they make very friendly houseguests.