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    Probiotic

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    Ghazali Dhana
    Probiotics are live microorganisms that provide health benefits when consumed. The most common probiotic bacteria are Lactobacilli and Bifidobacteria, while the most common probiotic yeast is Saccharomyces cerevisiae. Lactobacillus casei, including the Shirota strain, are probiotic bacteria often used in dairy products and supplements. Studies show L. casei Shirota can survive in the intestines, reduce toxic metabolites, and may help prevent colorectal cancer. Popular probiotic foods containing L. casei Shirota include yogurt and tempeh.

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    Probiotic

    Uploaded by

    Ghazali Dhana
    105 views15 pages
    Probiotics are live microorganisms that provide health benefits when consumed. The most common probiotic bacteria are Lactobacilli and Bifidobacteria, while the most common probiotic yeast is Saccharomyces cerevisiae. Lactobacillus casei, including the Shirota strain, are probiotic bacteria often used in dairy products and supplements. Studies show L. casei Shirota can survive in the intestines, reduce toxic metabolites, and may help prevent colorectal cancer. Popular probiotic foods containing L. casei Shirota include yogurt and tempeh.

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    Probiotics are live microorganisms that provide health benefits when consumed. The most common probiotic bacteria are Lactobacilli and Bifidobacteria, while the most common probiotic yeast is Saccharomyces cerevisiae. Lactobacillus casei, including the Shirota strain, are probiotic bacteria often used in dairy products and supplements. Studies show L. casei Shirota can survive in the intestines, reduce toxic metabolites, and may help prevent colorectal cancer. Popular probiotic foods containing L. casei Shirota include yogurt and tempeh.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    105 views15 pages

    Probiotic

    Uploaded by

    Ghazali Dhana
    Probiotics are live microorganisms that provide health benefits when consumed. The most common probiotic bacteria are Lactobacilli and Bifidobacteria, while the most common probiotic yeast is Saccharomyces cerevisiae. Lactobacillus casei, including the Shirota strain, are probiotic bacteria often used in dairy products and supplements. Studies show L. casei Shirota can survive in the intestines, reduce toxic metabolites, and may help prevent colorectal cancer. Popular probiotic foods containing L. casei Shirota include yogurt and tempeh.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    What is probiotic?

    Probiotics are “live microorganism which when administered


    in adequate amounts confer a health benefit on the host”.
    (FAO and WHO)

    Key concepts of probiotic:


    • Probiotics (literally “for life”) are friendly bacteria or yeasts, and
    are a concept in contrast to antiobiotics.
    • Most common probiotic bacteria  Lactobacilli
    and
    bifidobacteria
    • Most common probiotic yeasts  Saccharomyces cerevisiae
    • Potential health benefits from probiotics may vary depending on
    the type of probiotics consumed.
    Lactobacillus
     Lactobacillus a of Gram-positive, non
    forming,
    is catalasegenus
    negative, facultative anaerobic
    spore- or
    microaerophilic rods  commonly produce lactic acid as
    their major metabolite.
     At present, more than 125 Lactobacillus species have been
    identified.

    Lactobacillus Lactobacillus casei


    Lactobacillus
    casei strain Shirota
    Lactobacillus casei
     L. casei is broadly distributed in nature and isolated from
    dairy producs, silage,and the intestinal tracts of various
    animals.
     This species is suggested to have a wide range of pH and
    temperature, and specifically used for dairy production.

    Lactobacillus Lactobacillus casei


    Lactobacillus
    casei strain Shirota
    L. Casei strain Shirota
     In 1930, Dr. Minoru Shirota (Microbiological laboratory of
    Kyoto Imperial University’s School) successfully cultured a
    bacterial strain able to survive throughout the intestines.

    Lactobacillus Lactobacillus casei


    Lactobacillus
    casei strain Shirota
    L. Casei strain Shirota
    Scanning
    electron
    micrograph
    (SEM) of the
    bacteria

    Lactobacillus
    casei
    Shirota
    strain.

    Source: https://fineartamerica.com/featured/lactobacillus-casei-shirota-bacteria-
    sem-science-photo-library.html
    Survivability of L. casei Shirota

    Method
    Healthy subjects drank
    two 65-mL bottles of
    fermented milk for 3
    weeks. On days 7, 14, 21,
    and 28 after subjects
    stopped
    drinking sample for 7
    days, the fecal numbers
    of L. casei Shirota were
    measured.
    Suppression of putrefactive substances

    Protein

    Experiment Results
    The urinary excretion
    of 15N, which is a
    biomarker of NH3,
    and p-[2H4] cresol,
    were significantly
    A total of 19 healthy lower compared with
    volunteers were ingestion of placebo
    administered a probiotic
    beverage containing 6.5 ×
    109 cells of L. casei
    Shirota or placebo drink
    Potential toxic for 2 weeks twice daily.
    metabolites: p-cresol,
    ammonia
    Preventive effect on colorectal cancer

    Results 20% 35%


    Experiment reduced reduced
    (Ishikawa et al. 2005)
    Rice bran

    398 Japanese (at the time


    free from tumor and who
    previously had at L. casei Shirota These results suggested that L. casei
    least two colorectal tumors Shirota may prevent development
    removed) of colorectal tumors.
    How colon cancer is suppressed by LAB?

    Read more here: h


    ttps://www.scienc
    edirect.com/scienc

    e/article/pii/S1286
    457900003579
    How colon cancer is suppressed by LAB?

    Read
    more
    here:
    https://ac
    ademi
    c.ou
    p.com/jn/

    article/13

    0/2/410S/
    4686434
    Probiotic products
    Yogurt
    Possibly the most popular probiotic food is live cultured
    yogurt or greek yogurt made from the milk of cows, goats
    or sheep. Yogurt in most cases can rank at the top of
    probiotic foods if it comes from grass-fed animals and has
    not been pasteurized.
    Source: https://draxe.com/probiotic-foods/

    Natto
    A popular dish in Japan consisting of fermented
    soybeans, natto contains the extremely powerful
    probiotic bacillus subtilis, which has been proven
    to bolster your immune system, support
    cardiovascular health and enhance digestion of
    vitamin K2. Also, Natto contains a powerful anti-
    inflammatory enzyme called nattokinase that has
    been proven to prevent blood clotting
    https://draxe.com/probiotic-foods/
    Tempe as a probiotic product

    Tempe is reported to
    contain LAB of 10 million
    cells / g. L. fermentum
    present in tempe may
    serve as probiotic and also
    promote cholesterol
    absorption.

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