BY-

SUBHANSHI AGARWAL

(091558)

PROBIOTICS

CONTENTS

Introduction Probiotics Health Benefits Mechanism Of Action Probiotic Impact on Health and Diseases Prebiotics Synbiotics Products In India Institutes engaged for Probiotics Research in India Future Implication of Probiotics Conclusion

Introduction

• The human gastrointestinal tract is inhabited by a complex and dynamic population of around 500-1000 of different microbial species which remain in a complex equilibrium. It has been estimated that bacteria account for 35–50% of the volume content of the human colon. These include Bacteroides, Lactobacillus, Clostridium, Fusobacterium, Bifidobacterium, Eubacterium, Peptococcus, Peptostreptococcus,Escherichia and Veillonella.

• Gut microbiota influences human health through an impact on the gut defense barrier, immune function, nutrient utilization.

• A balance among microbial groups present in human gut is crucial for maintaining health. When this balance is disturbed, the host–microbe relationship can progress towards a disease state.

Microbiota deviations are associated with enhanced risk of specific diseases including irritable bowel disease and antibiotic associated diarrhea and it has been associated with allergy, obesity and diabetes.

PROBIOTICS

At the start of the 20th century, Russian noble prize winner and father of modern immunology, Elie Metchnikoff, a scientist at the Pasteur institute, was the first conceptualize “probiotics”.

A probiotic has been defined as a “live microorganism which when administered in adequate amounts confers a health benefit to the host”

Elie Metchnikoff

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Characterstics of probiotics

• Able to survive the passage through the digestive system.

• Able to attach to the intestinal epithelia and colonise.

• Able to maintain good viability.

• Able to utilise the nutrients and substrates in a normal diet.

• non pathogenic and non toxic.

• Capable of exerting a benificial effect on the host.

• Stability of desired characteristics during processing, storage and transportation.

Probiotic Strains

Lactobacillus species• L. acidophilus• L. plantarum• L. casei subspecies rhamnosus• L. brevis• L. delbreuckii subspecies bulgaricus

Bifidobacterium species • B. adolescentis• B. bifidum• B. longum • B. infantis• B. breve

Others

• Streptococcus salivarius ssp. thermophilus

• Lactococcus lactis ssp. lactis

• Lactococcus lactis s ssp. cremoris

• Enterococcus faecium

• Leuconostoc mesenteroides ssp. dextranicum

• Propionibacterium freudenreichii

• Pediococcus acidilactici

• Saccharomyces boulardii

Health Benefits

Mechanism of Action

1. Adhesion

2. Anti-Microbial substances

Adhesion• Adhesion to the intestinal mucosa is

regarded as a prerequisite for colonization and is an important characteristic related to the ability of strains to modulate the immune system.

• Thus, adhesion has been one of the main selection criteria for new probiotic strains.

• Several reports demonstrate that specific probiotics can competitively inhibit the adhesion of pathogens such as Salmonella Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Bacteroides vulgatus and Clostridium difficile and also, displace them.

• In general, it is considered that probiotic strains are able to inhibit the attachment of pathogenic bacteria by means of steric hindrance at enterocyte pathogen receptors.

Anti-Microbial Substances

• In general, the antimicrobial metabolites produced by lactic acid bacteria can be divided into two groups:

(i) low molecular mass compounds (bellow 1,000 Da) such as organic acids, which have a broad spectrum of action,

(ii) antimicrobial proteins, termed bacteriocins (>1.000 Da), which have a relatively narrow specificity of action against closely related organisms and other Gram-positive bacteria.

• The acids secreted in the fermentative metabolism of carbohydrates by probiotics have been considered to be the main antimicrobial compounds responsible for their inhibitory activity against pathogens .

• Probiotics have also exhibited antagonistic effects against pathogens belonging to the genera Listeria,Clostridium, Salmonella, Shigella, Escherichia, Helicobacter, Campylobacter and Candida .

Probiotics Impact on Health and DiseasesHelicobacter pylori InfectionDiarrheaIrritable Bowel SyndromeAntibiotic associated DiarrheaHypertension

Helicobacter pylori Infection

• H. pylori is a Gram-negative spiral-shaped, micro-aerophilic Rod bacteria which is a specific inhabitant of the human stomach.

• Urease, an important product produced by H. pylori, hydrolyses urea to ammonium, leading to increased pH in the stomach which promotes colonization of the microorganism.

• the eradication of H. pylori from the stomach requires a combination of therapies. Antibiotics (e. g. amoxicillin, clarithromycin, or nitroimidazoles) are used together with acid suppression drugs (proton pump inhibitors or H2-receptor antagonists).

• Several in vitro and in vivo studies demonstrated that probiotic strains inhibit the growth or the attachment of H. pylori by means of organic acid production, antimicrobial substances , competitive inhibition for the binding sites to mucus-producing cells. .

• It has been observed that Lactobacillus salivarius inhibits the colonization of H. Pylori and decreased the side effects of antibiotics.

Diarrhea

• The ability of probiotics to decrease the incidence or duration of certain diarrheas is the most substantiated health effects of probiotics.

• A number of specific strains, including Lactobacillus GG, Lactobacillus reuteri, Lactobacillus casei, Saccharomyces boulardii, Bifidobacterium strains and others, have been demonstrated by controlled clinical trials to decrease the severity and duration of acute diarrhea which is induced by enteropathogens such as E. coli, Shigella and Salmonella..

• In addition, these probiotics have been also effective in the treatment of other diarrheas including travellers’ diarrhea and diarrhea disease in young children caused by rotaviruses.

• AAD is often seen in patients receiving antibiotic therapy which results in the suppression of the normal host gastrointestinal microflora, thus facilitating the overgrowth of enteropathogens, which can cause diarrhea and colonic inflammation (colitis)

• A clinical trial showed the the efficacy of L. rhamnosus strains in the prevention of AAD caused by Clostridium difficile

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Irritable Bowel Syndrome

• Irritable bowel syndrome (IBS) is characterized by a abdominal pain, bloating, and change in bowel habit.

• Different studies in adults showed that B. infantis, L.rhamnosus GG and also, the mixture of different probiotics as L.rhamnosus GG, L. rhamnosus , B. breve , and Propionibacterium freudenreichii JS can be effective in alleviating symptoms of IBS via number of mechanisms such as increasing mucosal TGF-ᵝ and IL-10 and reducing pro-inflammatory cytokines, such as IL-12 and interferon (IFN).

Hypertension

• 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.

PREBIOTICS

• A prebiotic is a nondigestible component which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of colonic bacteria, thereby improving the health of the host .

• Examples-insulin, garlic, onions, chicory root, Asparagus, whole wheat, rye, barley.

• Characterstics:-

• Should not be hydrolysed or absorbed in the upper part of G.I tract.

• Should be a selective substrate for one or a limited number of potentially bacterial commercial to the colon culture protagonist.

• Should be able to alter the colonic microflora towards a healthier composition or selectively stimulates the growth and or activity of intestinal bacteria associated with health and well being.

SYNBIOTICS

• 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).

Examples:-

1. Bifidobacteria + FOS

2. Lactobacilli + Lactitol

3. Bifidobacteria + GOS

Indian Probiotic Products

• Nesvita – Nestle

• Prolife Probiotic Dahi – Amul

• Acti plus – Nestle

• Bifilac Capsules – Tablets India Ltd

• Biors sachets – Tablets India Ltd

YAKULT

• Japanese probiotic milk-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota. (By Minoru Shirota in 1930). Standard Yakult (excludes variations such as in Yakult Light) contains

• Sugar (sucrose) to balance sourness with sweetness.

• Skim milk powder • Dextrose• Natural flavours • Live Lactobacillus casei strain Shirota , 6.5

billions per 65 mL bottle (concentration of 108 CFU/mL)

• Water

VSL#3

• VSL#3 is a high-concentration probiotic preparation of 8 live, freeze-dried bacterial strains, including:

• 4 strains of Lactobacilli (L.paracasei, L.plantarum, L. acidophilus, and L. delbrueckii subsp. bulgaricus),

• 3 strains of Bifidobacteria (B. longum, B. breve, and B. infantis),

• and Streptococcus thermophilus.

Institutes engaged in Probiotic research in India

1. Central Food Technology And Research Institute, Mysore

2. National dairy research institute, Karnal, Haryana

3. Institute of microbial technology, Chandigarh

4. National dairy development board, Anand, Gujarat

5. Nestle Pvt Ltd, Panipat, Haryana

Future implications of probiotics

• Ongoing basic research will continue to identify and characterize existing strains of probiotics, identifying strain-specific outcomes, determine optimal doses needed for certain results and assess their stability through processing and digestion.

• Gene technology will certainly play a role in developing new strains, with gene sequencing allowing for an increased understanding of mechanisms and functionality of probiotics.

• Over time, new food products containing probiotics will emerge such as energy bars, cereals, juices, infant formula and cheese, as well as disease-specific medical foods.

CONCLUSION

• The understanding on intestinal microbiota, nutrition, immunity and genetics in health and disease has increased in last years.

• This information will help develop new probiotic strains with disease specific functions.

• Thus, an appropriate selection of probiotic strains is the basic for the further development of new probiotic products .

• In vitro studies are important to assess the safety and efficiency of probiotics.

• Recent advances have been made in the understanding of when to use probiotics and how they impact specific pathological states. The concept that probiotic may have benefits in a multitude of disorders and they exert health promoting effects has been reported.

REFERENCES

• Barry R. Goldin, Sherwood L. Gorbach “Probiotics for humans”Probiotics springer 1992, pp 355-376

• Eamonn P Culligan, Colin Hill and Roy D Sleator “Probiotics and gastrointestinal disease: successes, problems and future prospects”. Gut Pathogens November 2009

• FAO/WHO. Guidelines for the evaluation of probiotics in food. Food and Agricultural Organization of the United Nations and World Health Organization. Working Group Report 2002

• Jürgen Schrezenmeir and Michael de Vrese “Probiotics, prebiotics, and synbiotics—approaching a definition”Am J Clin Nutr February 2001 vol. 73 no. 2 361s-364s

• Maria Carmen Collado, Erika Isolauri, Seppo Salminen and Yolanda Sanz “The Impact of Probiotic on Gut Health”Current Drug Metabolism, 2009, 10, 68-78

• M David Collins and Glenn R Gibson “Probiotics, prebiotics, and synbiotics: approaches for modulating the microbial ecology of the gut” American Society for Clinical Nutrition 1999;69(suppl):1052S–7S

• Roy Fuller “History and development of probiotics” Probiotics springer 1992, pp 1-8

• S. Parvez,K.A. Malik, S. Ah Kang,H.-Y. Kim “Probiotics and their fermented food products are beneficial for health”Journal of Applied Microbiology Volume 100, Issue 6, pages 1171–1185, June 2006

• Sherwood L Gorbach “Probiotics and gastrointestinal health”The American Journal of Gastroenterology Volume 95, Issue 1, Supplement 1, January 2000, Pages S2–S4

• Todd R. Klaenhammer and Martin J. Kullen “Selection and design of probiotics”. International Journal of Food Microbiology, 15 September 1999, Pages 45-57

• Indian Probiotic Association http://www.probioticindia.com/

Eat Probiotics foods, live healthy life• So…..

Eat the “good bugs” every day……….

Invite them in………..

You will find they make very friendly Houseguests.