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    Lecture 7. Probiotics Prebiotics Lecture

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    Lecture 7. Probiotics Prebiotics Lecture

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    venkat sreenath
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    3 views31 pages

    Lecture 7. Probiotics Prebiotics Lecture

    Uploaded by

    venkat sreenath

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 31

    PROBIOTICS

    Some Definitions

    • Probiotic: Live microorganisms which, when


    administered in adequate doses, confer a health
    benefit on the host (FAO 2001)
    • Prebiotic: A prebiotic is a non-viable food
    component that confers a health benefit by
    modulation of the gut microbiota (FAO 2007)
    • Synbiotic: A product that contains both probiotics
    and prebiotics
    Some More Definitions
    • Inulin: Inulin is a type of prebiotict that helps the probiotics to
    work better and stimulates their growth. Inulin is the most widely
    popular prebiotic. Inulin is present naturally in many plant foods
    such as bananas, artichokes, garlic, rye, barley, asparagus, chicory
    and wheat.
    • CFUs: stands for colony-forming unit. It is the way probiotics are
    measured. Genus, species and strain: acidophilus DDS-1. In this
    name the genus is Lactobacillus, the species is acidophilus, and the
    strain is DDS-1. Not every bacteria will have a strain label.
    • Culture: artificially grown colony of live microorganisms such as
    bacteria in a clinical laboratory, usually for a scientific purpose.
    • Dysbiosis: condition when good and bad bacteria are out of
    balance in your body. Dysbiosis can occur when you are taking oral
    antibiotics. You have to take probiotics to correct this problem.
    HISTORY

    Elie Metchnikoff
    • 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”.

    • In 1907 Metchnokoff proposed that the acid producing bacteria in


    fermented milk products could prevent “fouling” in the large
    intestine and if consumed regularly, lead to a longer, healthier life.

    • In early 1930’s, in Japan, Minoru shirota developed a fermented


    milk product called Yakult (probiotic yogurt like product made by
    fermenting a mixture of skimmed milk with a special strain of
    Lactobacillus casei shirota).

    • Probiotic term coined in 1965 by Lilly and Stillwell.


    Newborn Microbiota

    Initially depends on

    • Mother’s microbiota maternal vaginal and intestinal flora constitutes the source o
    bacteria, which colonizes the intestine of new born.

    • Mode of deliver

    • Birth environment

    • Rarely genetic factors

    • After infantry probiotics supplied from raw foods; such as lactic acid fermented
    foods such as yogurt, cheese and probiotic supplements.
    Factors affecting the intestinal
    micro ecosystem
    • Antibiotics and other drug intake
    • Microbial infections
    • Diet (highly processed, low fiber foods)
    • Chronic diarrhea
    • Stress
    • Chlorinated water
    • Radiation and chemotherapy
    • Colonic therapies for detoxification
    Characteristics of Effective 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.
    Anti-inflammatory, antimutagenic, immunostimulatory.
    Advantages
    Produce lactic acid- lowers the pH of intestines and inhibiting bacterial
    villains such as Clostridium, Salmonella, Shigella, E. coli, etc.

    Decreases the production of a variety of toxic or carcinogenic


    metabolites.

    Aid absorption of minerals, especially calcium, due to increased


    intestinal acidity.
     Production of β- D- galactosidase enzymes that break down lactose.

     Produce a wide range of antimicrobial substances -acidophilin and


    bacteriocin etc. help to control pathogenic bacteria .

     Produce vitamins (especially Vitamin B and vitamin K)

     Act as barriers to prevent harmful bacteria from colonizing the intestines


    Probiotics and Disease Prevention/Treatment

     Colon cancer – Certain probiotics (Lactobacillus


    bulcaricus) may help prevent colon cancer by
    preventing the breakdown of enzymes (β-
    glucuronidase)that contribute to the growth of cancer
    causing agents.
    Lowering cholesterol - a range of LAB able to break
    down bile in the gut, thus inhibiting its reabsorption
    (which enters the blood as cholesterol)
    Blood pressure reduction -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.
    Antibiotic associated diarrhea(AAD)-
    1.Results from an imbalance in the colonic microbiota
    2.Probiotic treatment can reduce the incidence and severity of AAD
    3.Efficacy of probiotic AAD prevention is dependent on the probiotic strain(s) used
    and on the dosage.
    Treat Allergy

    1.Degradation/structural modification of enteral antigens.


    2.Normalization of the properties of aberrant indigenous
    microbiota and of gut barrier functions.
    3.Regulation of the secretion of inflammatory mediators,
    and promoting development of the immune system.
    4.Prevents food allergy by promoting endogenous barrier
    mechanisms and alleviating intestinal inflammation.
    5.Stimulating immune response and reduction of serum IgE
    levels.
    6.Reduction of Th2 cytokine response.
    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
    Intestinal Microflora: Location &
    Prevalence

    Rare in the esophagus


    Uncommon in the stomach
    primarily gram (+)
    102 - 104
    105 in the jejunum – primarily aerobes
    1010 – 1012 in the colon
    primarily anerobes
    1000 x more anerobes than aerobes
    Probiotic Consumption

    Minimum Consumption: 100g of a probiotic food with 107


    cfu/ g.
    most probiotics do not permanently adhere in the
    intestine, but exert their effects as they metabolize and
    grow during their passage through the intestine
    (colonization).
    Thus, daily consumption of these bacteria is probably the
    best way to maintain their effectiveness
    Probiotic Foods

    Yogurt
    1. Usually made from milk (rarely, from cream)
    inoculated with Streptococcus thermophilus and either
    Lactobacillus acidophilus or Lactobacillus bulgaricus.
    2. Turkish in origin
    3. Available in innumerable forms and flavors
    A. Low-fat chocolate yogurt
    B. Drinkable fruit-flavored goat yogurt
    C. Neon-colored yogurt in squeeze tubes
     Frozen Yogurt
    1. LaLoo’s Goat’s Milk Frozen Yogurt,
     Juices
    1. First probiotic juice launched in the fall of 2007 by Next Foods.
    2. Goodbelly, organic fruit juice-based probiotic beverage , contains
    L.Plantarum 299 has effects on irritable bowel syndrome
    3. Three initial flavors include Brilliant Blueberry, Peach Mango and
    Strawberry Rosehip
    Attune Foods:Chocolate/Granola Bars

    1. Attune makes Wellness Bars in three chocolate


    varieties and three yogurt and granola varieties.
    2. All products contain “more than 5 times the live
    active cultures in yogurt, with less sugar.
     Kashi Vive Probiotic Digestive Wellness
    Cereals

    1. Vive contains one billion CFUs of


    2. Lactobacillus acidophilus per serving.
    Yakult Dairy Drink

    1. Probiotic, cultured dairy beverage

    2. Has citrus flavor

    3. Sold in single-shot
    4. containers that contain around 8 billion live and
    active Lactobacillus casei Shirota cells per bottle
     Ricera Rice Yogurt
    An organic, non-dairy, rice “yogurt” with whole grains
    and live, active cultures, including Lactobacillus
    bulgaricus, Streptococcus thermophilus, Lactobacillus
    acidophilus and Bifidobacterium bifidum.
    Dosage Forms….For the Military

    Standard forms:
    • Capsules
    • Sticks
    • Powder blends
    • Chewable tablets

    Individual customization:
    • Capsules
    • Sticks
    • Chewable tablets
    • Sachets
    • Tablet
    Food Better Choice
    DUE TO-

    • synergistic effect between components of foods and probiotic cultures.


    • The natural buffering of stomach acid by food also enhances the stability
    of consumed probiotics.
    • Dairy products containing probiotics provide a number of high quality
    nutrients including calcium, protein, bioactive peptides, sphingolipids, and
    conjugated linoleic acids.
    • incorporating foods containing probiotics into daily food choices can
    become a lifestyle habit
    Quiz….Be careful, it has marks!

    How Bacteria can avoid the stomach acid? This stomach


    acid will kill potentially everything that is entering the
    stomach. Its pH is very low that mean it is highly acidic.
    Using your previous knowledge discuss:
    1.What can be done to minimize the killing of probiotics
    by the stomach?
    2.Do you think taking the probiotics empty stomach is a
    wise approach?
    3.Do you think some foods that can do the trick?
    4.How the commercial probiotics supplements are
    prepared to solve this problem?
    Multi-Probiotics
    Research emerging on potential health benefits of multiple probiotic strains as a health supplement as
    opposed to a single strain.

    1. Multibionta
    Lactobacillus gasseri PA16/8, Bifidobacterium bifidum MF20/5, Bifidobacterium longum SP07/3

    2. Acidophilus Pearls
    Lactobacillus acidophilus, Bifidobacterium longum

    3. Kyo-Dophilus
    Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium longum

    4. Symprove live activated probiotic


    Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus Casei, var. Rhamnosus, Enterococcus
    faecium, all in active state not freeze-dried
    Side Effects of Probiotics

    • Rare cases cause bloating, diarrhea, abdominal pain.

    • If in excess cause infection that require medical attentions.

    • People having on underlying disease or compromised immune system


    cause potential health problems like skin rash, fever, bloody stools
    etc.

    • Sometimes interact with immunosupressive drugs leading to life


    threating cnditions. So people taking such drugs should avoid it.
    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
    Characteristics of Prebiotics

    • 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.
    • Should help increase the absorption of certain minerals such as calcium
    and magnesium.
    • Favourable effect on the immune system and provide improved
    resistance against infection.
    Synbiotics
    • PROBIOTICS + PREBIOTICS

    • Foods containing the combination of probiotics and


    prebiotics are referred to as sybiotics.

    • Improved survival in upper GIT and more efficient


    implantation.

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